Bartending NC II

Colegio de Santo Cristo de Burgos Corp.
Educatio Directa Domino

Quezon Ave., cor. Valderas St., Sariaya, Quezon
MODULE 1: CLEAN BAR AREAS

SAFETY AND SANITATION IN BAR SERVICES
IMPORTANCE OF SAFETY AT WORK The safety of bar staffs and guests correspondingly is
a main concern of the food and beverage service management. A work surrounding free
from risks that can cause accidents and a bar area in which guests are unharmed and
protected must be the objectives of all department heads.
Hazard Analysis and Critical Control Points (HACCP)
The idea regarding HACCP has lately been recommended for use by the food and beverage
service industry, even though it has been employed by the other industries the 1960s. This
process was developed in 1971 by the Pillsbury Company for the National Aeronautics and
Space Administration (NASA) to make sure that food served to the astronauts in outer
space would be totally safe.
The prototype HACCP model improved by Bobeng and David include nutritive and sensory
quality. A critical control point (CCP) is an operational procedure whereby correct
deterrence or control proceedings will remove or limit hazards. There are four CCPs in the
production of entrees in conventional, cook/chill, and cook/freeze food and beverage
service systems were identified. The following four are 1) ingredient control and storage,
2) equipment sanitation, 3) personnel sanitation, and lastly 4) time-temperature
relationships.
HACCP is a methodical process that makes certain food safe through the identification and
control of any point or procedure in a specific food system in which loss of control could
result in an unsatisfactorily health risk. This process is used to monitor food and beverage
preparation. The aim is to recognize mistakes in preparation and rectify them before they
affect the product rather than anticipate for error detection in the finish product.
To detect CCPs, the food and beverage manager or the beverage manager ought to first
have a clear perception of the flow of food and beverage through the operation. The flow of
food starts with the placement of the food or beverage item on the menu and proceeds
through the following stages:
1) purchasing and receiving,
2) storage,
3) pre preparation,
4) preparation,
5) holding or display, and
6) service.
BARTENDING NC II | JOHN KIRBY J. MIRANDA Page 1

If leftovers are saved for future service, the process includes additional stages of:
1)cooling.
2) storage and
3) reheating
Each of these stages brings risks for contamination. The possibility that conditions wilt lead
to contamination is referred to as risks. And a hazard is defined as an intolerable
adulteration, micro-bacterial growth, or survival of micro-organisms or toxins that m
create a health risks. As soon as the risks are identified the food and beverage service
manager beverage manager can go on by distinguishing CCPs in the food and beverage
preparation process
It is the role of the management to provide for inspection of food and beverage at the CCP
Management should establish quality standards for the end product and then check its
production at critical points throughout procurement, storage, preparation, heating.
holding (hot, chilled, frozen), thawing when necessary, portioning, distribution and service,
Sanitation Standards in Handling Service Equipment
1. Put and serve only the clean and sanitized glasswares, cutleries/flat wares, china wares
crockery and other service equipment.
2. Tools and equipment must not be exposed to adulteration. Maintain them in closed
cabinet, not exposed to open air and dust.
3. Food delivered for room service must be covered to avoid bacterial contamination
4. All table appointments should be wiped-dry with clean discarded table cloths to protect
tools and equipment from watermarks. Sort out the cloths used for cleaning and segregate
them and possibly with a color coding
5. Stemware should be handled by the stem, tumblers by the base and flat wares by the side
of the handle.
6. Avoid touching the rim when handling glasses or bowls with under liner.
7. Bare hands must not come in contact with food and cutleries.

8. Serve toothpick, straw or napkin with wrappers or respective dispenser to avoid

contamination
9. Place additional cutlery or napkin on a small plate to avoid direct contact with hand 10.
Avoid putting the thumb on the surface of the plate to prevent thumb marks.
11. Place cutleries inside the table napkin or and carry them on the tray to avoid leaving
fingerprints.
12 Cutleries that fell on the floor should not be set up anymore.
13. Cover the plate with the plate cover to protect the food from contamination
14. Food containers must be wiped dry before using them.
15. Foods should not be placed on top of tables or counters.
16. Cleanliness of the station table be maintained to make neat, and prevent possible pest
infestation, clean, free of foul smell
17. Avoid using tools and equipment that are oily, with finger prints, lipstick, spot, crevices,
abrasions and with nuts.

MODULE 3: OPERATE BAR

BAR SERVICE
The daily pressures and stress in the modern world have prompted many people to seek
for a place to relax and unwind A bar is one venue for this purpose as it provides a cozy
place for relaxation where customers can chat with friends, enjoy a service of their favorite
drinks, listen to music or watch a live entertainment. The word 'BAR' refers to a place
where drinks are prepared or mixed and served to customers. There are many types of bar
such as:
1. An Entertainment or Cocktail Bar - a bar designed to provide special entertainment

like a live band, a "sing along" videoke”, or live entertainment done by known singers,
dancers and comedians. It serves high quality alcoholic and non-alcoholic drinks including
cocktails or mixed drinks
2. Coffee Bar - has become a phenomenon nowadays as the place not only serves high
quality coffee but is also designed to be an ideal venue for a chat with friends or for holding
small meetings
3. Stand-Up Bar - is simply a bar counter inside a food outlet where drink orders are
prepared. Drink orders are endorsed to the bar and then they are picked up by servers to
be served to customers' tables.
4. Mobile or Portable Bar - refers to bar that is movable and can be transferred from one
place to another. It is usually used for parties and for special function such as in banquet
and catering.
5. Service Bar -refers to a bar that pours drink for table use, usually in conjunction with
the outlet only. It does not serve the customer directly but deals only with filling drink
order brought by servers Sometimes it is part of the dining room, but more often out of
sight.
BASIC PARTS OF THE BAR
1. FRONT BAR - is the counter area of the bar where customers order their drink
2. BACK BAR - Is an area where bottles of liquors and rows of sparkling glassware are
displayed. It is a good place to display call brands as a suitable form of merchandising and
for some display requirements
3. UNDER BAR - is the heart of the entire bar operation and deserves the most careful
attention. It is provided with shelves and spaces for the display of various equipment and
supplies of the product being sold

THE BAR SERVICE BRIGADE
Among large hotels or establishments maintaining several bar outlets, there is a designated
Bar Manager who plans, directs. oversees and controls bar operations and service in all bar
outlets.
A bar outlet is supervised by a bar captain or a bar supervisor who reports directly to the
bar manager. His service crew includes a bartender and a bar boy, bar waiters or bar
attendants, a receptionist and a cashier
A. Bar Manager/Supervisor
Basic Function: Plans, directs, monitors the set-up and delivery of service in the bar,
insuring that service standards are consistently complied with
Specific Duties:
1. Establishes sales forecast, sales strategies and gimmicks in consultation with his
superior: 2. Assists in the design and preparation of drink of the month and other special
items;
3. Prepares recipes for mixed drinks, working closely
4. Prepares staff work schedule and assignments with the bartender
5. Conducts daily briefing and inspection of grooming among his staff
6. Supervises mise-en-place preparation checks availability of par stock,
7. Oversees the set-up of the bar and bar tables;
8. Closely coordinates with his/her superior regarding the requirements and operational
problems of the bar, including availability and schedule of entertainers or performers
9. Assists in order taking and service during peak hours;
10. Monitors the consumption and utilization of supplies and takes measure to control
losses and wasteful consumption;
11. Reviews and signs bar requisition that is prepared by the bartender;
12. Supervises daily stock inventory and supplies and submits inventory report to his
superior;
13. Prepares and submits reports and documents that are required by management. i.e.
critical incidents report, bar and stock inventory;
14. Attends to guests' complaints and requests;

15. Ensures guests' satisfaction, solicits feedback from them regarding the service and
beverage food and attends to their needs and concern;
16. Conducts corrective interviews among erring personnel, prepares misconduct report as
needed;
17. Trains and coaches staff regarding service procedures and bar policies
18. Conducts performance evaluation of subordinates and trainees and
19. Performs other duties as maybe assigned by superior
B. Bartender
Basic Function: Prepares/mixes alcoholic and non-alcoholic beverages according to

prescribed standards.
Specific Duties:
1. Prepares or mixes drinks following standard recipes;
2. 2 Sets-up the bar, prepares garnishes, ensures that glasses are crystal clear and
sufficient",
3. Takes charge of storage of beverages and bar supplies;
4. Makes report on beverage sales and spoilage;
5. Takes inventory of beverage consumption as well as of losses;
6. Sees to it that the bar is properly stocked, clean and well maintained;
7. Attends to customer needs, requests and complaints at the bar counter
8. Pushes the sale of wines and other beverage items;
9. Checks availability of bar stocks and makes requisition;
10. Serves drinks from the bar counter when needed;
11. Prepares bar snacks like peanuts, popcorns and relishes operation hours; and
12. Performs other related duties as maybe assigned by superior.

C. Bar boy
Basic Function: Acts as runner and helper in the bar.

Specific Duties:
1. Assists the bartender in mise-en-place preparation and bar set up;
2. Looks after the upkeep of the bar area;
3. Assists in clearing soiled glasses, empty bottles, other bar items;
4. May assist in serving drinks to guests;
5. May assist the bartender in mixing and preparing drinks;
6. Assists in the storage and safekeeping of bar stocks;
7. Performs errand functions for the bar; and
8. Performs other duties as maybe assigned by superior.
D. Bar Waiter and Bar Attendants
Basic Function: Takes and serves beverage and other orders according to prescribed
standards of service,
Specific Duties:
1. Looks after the necessary preparations before the start of operation
a. Wipes prepares the necessary containers, glasses, napkins, trays other
supplies;
b. Refills shakers and other condiments;
c. Checks and re-stocks the service station and sees to it that the par stock in
maintained; and
d. Sets up the tables.
2. Studies the drink list and familiarizes himself with the drink of the month, outlet's
specialties as well as out of stock items and undertake suggestive selling;

3. Takes and serves beverage and food orders;
4. Places and picks up beverage orders from the bar, food order from the kitchen;
5. Assists in welcoming and in seating the guests;
6. Attends to the settlement of the bill of guests;
7. Attends to guest inquiries, request and complaints; and
8. Assists in clearing soiled dishes, dirt and trash
E. Bar Receptionist
Basic Function: Welcomes and greets customers at the entrance and escorts them to their
tables.
Specific Duties:
1. Receives guests, welcomes and greets them and escorts them to their assigned or
chosen tables; reservations and inquiries over the phone and places;
2. Attends to reservation signs on the assigned tables;
3. Maintains and fills logbooks/reservation book with the necessary information and
keeps all reservation signs in place;
4. Assists in maintaining order and cleanliness in the bar;
5. Assists in the preparation on mise-en place before the start of operations;
6. Monitors movement in the outlet and reports to captain any unusual incident or
suspicious persons noted; and
7. Attends to guests' inquiries, requests and complaints.
BAR SET UP AND SERVICE

Basic Preparations for Bar Set-Up
1. Check the cleanliness and condition of the following:
 Bar counter
 Bar storage area
 Bar stools
2. Check the bar station
 Check available stocks against the par stock list
 Make a requisition to replenish stocks.
 Re-stock the bar station, insure that stocks are clean and properly arranged.
3. Before opening the bar, see to it that:
 beers, juices and other perishable items are refrigerated;
 glasses and other equipment are clean and ready;
 fruits for garnishing are ready ice in ice bins are available;
 alcoholic beverages are properly displayed; and the
 bar is clean and properly set-up.
Sequence of Bar Set-Up
1. Open the bar
2. Refrigerate beer, juices and other perishable items.
3. Clean glasses and other equipment.
4. Prepare fruits for garnishing
5. Prepare ice in ice bins.
6. Display alcoholic beverages.
7. Clean the whole bar area.
8. Set-up the bar counters.

Sequence of Bar Service
1. Bar captain/ receptionist greet guests and assists them in getting seated.
2. Bar captain/ bar waiter takes drink order.
3. Drink order is written down in an order slip/or posted at the computer terminal when a
POS (point of sales system) is used.
4. Bartender gets print out/copy of the drink order and prepares it.
5. Drink order is taken from the bar using a bar tray. 6. Drink is served on the right side of
the guest, together with the bar tidbits if any).
7. Hors d'oeuvres menu is presented and offered.
8. Hors d'oeuvres order is written down in an order slip.
9. Hors d' oeuvres menu book is taken out.
10. Food order is placed at the kitchen (either manually or by computer)
11. Server picks up hors d'oeuvre order from the kitchen.
12. Second, third, round of drink is offered by the attendant. 13. Additional order is taken
and endorsed to the kitchen or to the bar (whichever applies)
14. Empty bottles and glasses are cleared from tables; soiled ashtrays are replaced
15. Hors d'oeuvre order is served.
16. Cashier closes the bill (guest check) and prepares billing.
17. Attendant presents the bill and receives payment; turns it over to the 18. Bar Attendant
Captain/ Receptionist thank the guests for their patronage.
BEVERAGE SERVICE

There are certain restrictions in the sale of alcoholic drinks. Most countries
including the Philippines, require a license before a bar or food outlet can sell alcoholic
drinks. There are also regulations in some countries whereby alcoholic beverages are not
allowed to be sold or served to minors below 18 years of age (age requirements can vary
among countries). There are however some wines that are permitted for minors. There are
also permitted hours for selling alcohol.
Basic Rules in Serving Beverages and Alcoholic Drinks
1. Serve all drinks from the right side of the guest or in front of the table when serving from
the right side is not possible. But don't forget to say "excuse me".
2. Continuously refill water goblet.
3. Always serve beverages with a coaster or napkin
4. Always carry beverages and other bar items on a bar tray.
5. Drinks containing tonic water should be served with a sliced lemon.
6. Always serve carbonated beverages with a drinking straw.
7. Serve ladies first, then the gentlemen and lastly the host.
8. Bus out soiled glasses from the right side of the guest.
9. Hold tumblers by the base and stemmed glasses by the stem.
10. When glass is nearly empty, offer another drink.
11. Keep table clean by removing empty bottles and replacing soiled ash trays 12. For a
personalized service, bottled drinks like beer and soft drinks should be poured in front of
the guest.
13. Never serve across the guest.
14. When pouring drinks from the bottle, turn the bottle slightly towards the right to avoid
any drop to fall on the tablecloth or unto the guest 15. When pouring bottled drinks, never
allow the bottle to touch the glass.

16. Upon serving, mention the drink's name. Say something like: "Your peach daiquiri
ma'am."
17. Glasses for cold drinks should be cold.
18. Bring clean glasses for second round of drinks.
19. Line the bar tray with a cloth or napkin, especially if the cork is worn out. This makes
the tray look tidy. The napkin also helps in preventing slips of glasses
20. Serve white wine and rose wines in chilled glasses at 8'C to 9'C.
21. Serve champagne and sparkling wines chilled at 6'C to 9'C
22. Serve red wines at room temperature - 14'C to 16' C.
23. If more than one wine is being served, serve them in the following order:
 Light before full bodied wine
 Dry before sweet
 Young before old Dry white wine before red wine
24. Serve white wine and red wine two thirds full.
25. Serve beer chilled in a chilled mug or pilsner. Avoid serving beer very cold glass as this
makes the beer appear flat and cloudy.
26. In pouring beer, let the beer foam by about inch to 1 inch.
27. Make sure the glass used in serving beverages is free of grease and dirt. A dirty glass
makes a beer and other drinks look flat.
Offering/Serving Drink Order:
1. Stand at the right side of the guest or beside the host with a pen and an order slip.

2. Fine dining service requires drinks to be taken and served before a food order is taken.
Other restaurants would save time in order taking by getting the drink order
simultaneously with the food order.
3. If wine will be offered, wait till the waiter gets the food order so that an appropriate wine
recommendation can be made.
4. In a bar, always offer hors d'oeuvres to complement the drink.
5. Encourage guests to order wines. Find out what food they have ordered and make
appropriate recommendations.
6. Take advantage of any celebration done in the bar or restaurant and offer a toast of wine
especially champagne.
BAR TOOLS AND EQUIPMENT

1. Over Head Racks - For hanging bar glasses (not advisable for outdoor dining)
2. Electric Mixer - This machine is used for drinks that do not need blending especially
those containing cream or ice cream. When ice is required, use only crushed or
cracked ice.

3. Blender - A mechanical equipment that is used to blend ingredients and to make

drinks creamy. Use crushed ice for blending drinks.
4. Ice Bin or Ice Chest - This is used for stocking ice. It has a speed rail attached to the
front, with or without bottle wheels.
5. Speed Rail - This rail contains the most frequent poured liquors (pouring or house
brands).

6. Refrigerator - This equipment is used for chilling and storing beers, juices, garnishes
and other bottled drinks.
7. Ice Crusher - For crushing ice cubes
8. Sink - Equipment used for washing Have it equipped with drain boards

9. Wine Chiller - A refrigerated storage for chilling wines particularly white wines, rose
wines, champagne wines.
10. Glass Chiller - A top opening refrigerator that child glasses

11. Coffee Brewer/Coffee Maker - Equipment used for brewing and for the preparation
of coffee.
12. Glass Rimmer - For frosting the rim of the glass. One compartment is for frosting salt
another for sugar and another one for lime juice.
13. Fruit Juicer - For extracting fruit juices.

14. Mechanical Glass Washer - A machine used for washing glasses. It delivers water
that is hot enough to kill bacteria.
15. Jigger - One full jigger is equivalent to 1 ounce or equivalent to 30 ml. One side of the
jigger is equivalent to 1/2 jigger or 15 ml. Used to measure the amount of liquor
poured over a drink. There are two kinds: One with a heavy glass base and the other
one is a double-ended stainless steel jigger.
16. Pourer (Stopper) - a device fitted into the neck of a beverage bottle. It is designed to
control the flow of liquor. Inside is a bearing that automatically closes the spool
when the liquor reaches 1 ounce per shot.

17. Mixing Glass - A heavy glass container for mixing drink ingredients along with ice
After mixing, the drink is strained into a serving glass
18. Cocktail Shaker - а device for shaking ingredients together with ice. It is used for
cocktails wherein ingredients do not mix readily with spirits (egg, sugar, and
sometimes fruit juices). There are two kinds of shaker:
 THREE IN ONE STAINLESS STEEL - a combination of stainless steel mixing
container and a stainless steel cup with a built in strainer
 BOSTON SHAKER – an original combination of a mixing glass and a stainless
steel cup that fits on top of the shaker
19. Bar Strainer - For straining drinks. It has a round wire spring on its handle, which
fits on top of the shaker or mixing glass to strain the ice and allow the liquid to pass
through it.

20. Bar Spoon - For stirring drinks. One end may have a fork design for pickup of
garnitures. The bowl of the spoon can contain 1 teaspoon.
21. Ice Scoop - A tool for scooping ice from the ice bin.
22. Ice Tongs - A device designed to handle cubes of ice one at a time.

23. Muddler - A wooden tool for muddling or crushing one substance, such as sugar and
mints. One end is flat for easier muddling while the other end is rounded as it is
used to crack ice.
24. Funnel - For pouring liquid from large container into a small one. It comes in several
sizes.
25. For chopping ingredients for cocktails and garnish. The board must have a surface
that will not dull the knife.

26. Bar Knife - This paring and utility knife is for cutting purposes. It must be made of
stainless steel so it does not rust.
27. Bottle and Can Opener - One end is used to open canned goods and the other end is
used to open bottled soft drinks and beers. Use a brand that is made of stain less
steel as it is rust free and easy to clean.
28. Cork Screw - A device designed to extract corks from wine bottles. It should be made
of stainless steel. There are several types of cork screw such as waiter's corkscrew,
angel's wing, and the prongs type.

29. Ice Bucket - This bucket serves as ice container It must go with a tong for picking up
ice.
30. Rail Mat - This protective device is placed on bar counters to protect glasses and
other fragile items from breakage.
31. Wine Decanter - For decanting wine.
32. Water Pitcher - For serving water.

33. Bar Tray - For serving beverages and bottled and canned drinks. It must be
protected with a cork or rubber to avoid slips.
34. Bar Caddy - Container for napkins, straw, stirrer, etc.
35. Wine Bucket - For chilling white, rose and champagne wines. During service, these
wines are carried to the guest table in this wine bucket, with its stand.

36. Serves as under-liner for drinks. It is designed to absorb moisture from chilled glass.
37. Ice Pick - Device used for cracking ice into smaller pieces.
BAR GLASSES




MODULE 3: PREPARE AND MIX COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS
DISTILLED DRINKS - SPIRITS

Spirits are alcoholic beverages that are obtained through distillation process, after their
fermentation from vegetables, grains, fruits, plants substances which are sugar or
starch bound.
In a distillation process, a fermented liquid is heated in the still, allowing alcohol to

evaporate upon reaching a temperature of 78"/176"F. It passes through cold water and
then converted to a liquid spirit. The alcohol starts to evaporate when the alcohol
vapors are not allowed to dissipate and when they are caught and cooled that they
condense and turn to alcohol
Distillation may take place through:
1. Pot Still - This is a very slow process of distillation where a pot is heated by a fire
under it or by heating coils, with the vapor passing through the head and hence to a
condenser, thus converting the vapor to the distilled product by cooling it. The process
is done slowly since a pot is refiled between one distillation and the next
2. Patent Still - Patent still is a continuous process of distillation that allows an

uninterrupted flow of the liquid through rectifying columns. The spirits are high in
strength, are colorless and sometimes tasteless.

Types of Spirits:
1. WHISKY is a general name for liquors of not less than 80% proof, distilled from
mash or grain. It is one of the most popular spirits. Whiskies are either:
a. Malt whisky- made of malted barley only using pot still process
b. Grain Whisky - made of unmalted barley using a mixture of different cereal
grains, distilled through a patent process.
Some popular Scotch Whiskies are blended by mixing Malt Whiskies together with un-
malted Grain Whiskies. Once the spirits have blended. marrying period is allowed. Then
they are put into used oak casks and aged for a minimum of three years.
Whisky drinks could be served before, after or between meals but are usually not
offered with a meal.
Whiskies are named after their origin; Among them are:
SCOTCH WHISKY
 5 years. JW RED
 12 years - Chivas Regal
 15 years- Royal Salute
A distinctive product of Scotland, produced by blending malt and grain (barley). It is

aged in oak barrels. Its flavor is made special by the malted barley and the distinct
method of drying the malted barley and the water used. This whisky is aged in no less
than 3 years in oak cash.
CANADIAN WHISKY
Ex Crown Royal & Seagram VO

A distinctive product of Canada that is distilled from rye, corn and barley It is light and
blended and contains an alcoholic content of 140-180 proof. It is aged at least 4 years.
JAPANESE WHISKY
Ex. Suntory and Suntory Royale
A product of Japan made in the same way as Scotch whisky.
BOURBON WHISKY
Ex. Jim Beam
This American whisky is distilled from a fermented mash of grain and contains not less
than 50% corn (maize). It is aged for at least two years in charred new oak containers. It is
named after its source -Bourbon and was first distilled by a preacher named Elijah Craig in
1789.
Most Bourbons are aged for no less than 4 years. Bottled Bourbon Whisky contains at least
100 proof of alcohol.
TENNESSEE WHISKY
Example: Jack Daniels
Originated from Tennessee with its distillates filtered for aging at 120 to 140 proofs.
IRISH WHISKY
Ex: John Jameson and Old Bush Mill
A distinctive whisky from Ireland. It is somewhat similar to Scotch whisky except that the
freshly malted barley is not exposed to fire smoke when it is dried. It is aged by at least
seven years. This whisky is an essential ingredient in making Irish Coffee.
Among the above mentioned whiskies, the Scotch whisky is the most popular worldwide,
followed by Irish, Rye and Bourbon whiskey.
Whiskies maybe served as follows:
 Neat, in a shot glass or other small glass (called Old Fashioned) with a glass of water
on the side: with whisky
 on the rocks, served in a rock glass filled with ice cubes,
 poured over the glass; highball for mixed drinks like in the case of Scotch soda,
Bourbon Ale, CC7 and
 mixed - like whisky sour, a sour glass may also be used.
2. RUM is distilled from sugar cane and molasses, a by-product of manufactured sugar. This
spirit is produced in countries where sugar cane is grown.
Like whiskies, rums usually derive their name from their place of origin with each type
distinguished by its own distinctive flavor
Rum is distilled for no less than 190 proofs and is usually bottled at a much lower proof.
Some are produced in a pot-still, making them more flavorful. Like other spirits, rums are
often used as ingredient for mixed drinks. Ex rum coke.
Rums are classified by color - white, gold and dark rum.

3. VODKA is derived from the Russian word "Vodka" meaning water. It is distilled from
potatoes and filtered through charcoal, resulting to a neutral aroma. Unlike other spirits,
the vodka does not have aroma, color and taste.
Vodka is distilled at 190 proofs, reduced to not more than 100 proofs or less than 80
proofs. Some brands are: Smirnoff, Borzoi, and Stolichnaya. Some of the vodkas are
flavored and they are classified as compounded spirit. The flavoring used includes herbs,
peel, pepper, lemon or fruits. Most of the vodkas are now sold either flavored or non
flavored.
Vodka is a versatile spirit and can be mixed with a variety of fruit juices and other
ingredients. It should be chilled if served straight up.
4. BRANDY is distilled from fermented juice of ripe grapes (wine) or other fruits. Those
made from other fruits are usually aged in wood set cork. Labels must clearly state the
fruit/s from which brandy is derived. Brandy is produced in many countries.
Popular brands for Brandies are Fundador, Carlos 1: Soberano from Spain.
Brandy served straight" is a traditional after-dinner drink. It is customarily presented in a

large rounded glass or snifter with ice water on the side it can be served as a highball drink,
with water or soda or with other mixers. It also goes well with coffee and many mixed
drinks.
White fruit brandies should be served chilled, in a chilled pony glass or liqueur glass to
retain its aroma.
Quality and Aging of Brandies
Like wines, the quality of brandies depends on its aging. Under the French Law all brandies
must be aged at least 18 months before they are bottled The age and quality of Cognacs are
indicated in the labels. It makes use of a cryptic letter to symbolize the relative age and
quality of the brandy.
To understand the labels:
3 stars = aged for 18 months

VS = stands for Very Superior, aged for 8 months.
VSOP Extra Vielle = means very superior old pale, aged for 4% years
Reserve Napoleon = Extra Superior, aged for 5 ½ years
Carbon Blean = Most Superior, aged not less than 25-30 years.
XO LOUI XIII = Extra Old, aged for not less than 100 years

The following abbreviations stand for:

V = Very
S = Superior
O = Old
P = Pale
E = Especial
F = Fine
X = Extra
Though classified as brandies, below are to be addressed as:
A. Cognac - comes from Cognac region in France.

B. Armagnac - comes from Gascony. Armagnac region of France for which is located
south of Bordeaux
C. Marc - a French product, distilled from juices of grape skin and pips from the 4 and
5" pressing Once the grapes have been further pressed and the juices have been
fermented, it is distilled to a high alcohol concentration and then aged. Marc
generally is quite pale, more astringent than Cognac of Armagnac but some
connoisseurs prefer Marc than any other brandy as it has a more grapy taste.
D. Grappa is an Italian term for "Marc", It is produced in Italy and other Italian
speaking regions. Grappa is completely odorless and a little harsh. But Grappa in
Piedmont, especially the one produced in Barbera is superb. In Ticino, a Grappa is
produced from locally grown grapes.
E. Pomace - is a US term for Marc Aguardiente - is a Spanish term for Marc
FRUIT BRANDIES are produced by crushing and fermenting its fruit ingredient right after
they are picked. Distillation follows quickly and then the spirit is matured within a few
months in order to preserve the freshness and the flavor of the fruit. Except for calvados
and slivovitz, fruit brandies are odorless because they are aged in earthenware or in wax
line glass cask instead of wood which adversely affect the flavor of the fruit. It is sometimes
called "Eaux de vie". These are also known as Schnapps.
Some popular fruit brandies are:
A. Calvados is an apple brandy from Normandy, France. In US it called apple jack.

B. Slivovitz is a plum brandy from Yugoslavia.
C. Kirsch or Kirschwasser is known to be a colorless spirit distilled.
D. Quetsch or Mirabelle is also a colorless spirit distilled from a plum from black cherry
fruits from Germany. fruit in France.
E. Poire William or Williamine is another colorless spirit that is distilled from pears.
F. Framboise is distilled from raspberry fruit of France. It is also a colorless spirit.
5. TEQUILA is distilled from the fermented sap of the maguey plant from Mexico. The name
Tequila is derived from the blue variety among the species of Maguey or Agave plant which
is scientifically called Tequillana.
It is said to resemble a cactus. The maguey plant takes between 8-12 years and only the
head of the plant, called "pina" or "head" is used. Tequila has a very unusual and distinctive
taste. The flavor is somewhat herbaceous, grass and vegetal in nature. It contains a
minimum of 80 heots alcohol. It has an extremely long shelf and reacts quite well to direct
sunlight, either opened or unopened.
This spirit is mostly used in mixed drinks like margarita. Some prefer to drink it straight up
along with salt and sliced lime or lemon on the side.

6. GIN is a spirit flavored with Juniper berries. It is either distilled or compounded.
Distilled gin is made by redistilling a white grain spirit which has been flavored with
juniper berries.
Compounded gin is made by flavoring neutral grain spirit with juniper berries without
redistilling. In such case, it can be considered flavored vodka.
Technically, Gin may also be regarded as a liqueur or a cordial, if sweetened. The alcoholic
content is between 34%-47%.
While there are many types of gin, the most popular is London Dry Gin Other types are
Holland Gin, Old Tom Gin and Sloe Gin.
COMPOUNDED DRINKS
CORDIALS The word "Cordial" is derived from "Cor or Cordis, meaning "heart". The name
is identified with the heart because the earliest cordials were used as part of a therapy to
stimulate the heart and to lighten one's spirit.
The alcoholic content of cordials is between 15-55%. Its aroma and taste is produced by
the addition of herbs, seed, bark, roots, flower fruits and peel.
LIQUEURS
"Liqueur" is derived from the Latin word "liqueufacere" which means to dissolve or to melt
That is why liqueurs are said to be ideal as after dinner drink as they dissolve or neutralize
the after- taste of food taken during meals
The aroma, flavor and taste of cordials and liqueurs are produced by the addition of herbs,
seed, bark, roots, flower fruits, stones and peel. The alcohol base can be brandy, cognac,
rum whisky or neutral grain spirits. Their distinct, characteristic taste depends on the type
of fruit or flavor that is infused into the drink.
Liqueurs are generally used as European version and cordials as the American version of
after- dinner drinks. Both contain up to 35% of some sweetening agent.
POPULAR LIQUEURS

Advocaat Made in Holland from fresh egg yolks, sugar and brandy
Anisette A clear liqueur made from anise seed and flavored with bitter
almonds.
Aquavit Clear liqueur flavored with caraway seeds from Scandinavian
countries.
Benedictine A liqueur made by the Benedictine monks out of a sec formula
reputed to be a combination of herbs, spices and fine brandy..
Chambord Is a raspberry-flavored liqueur.
Chartreuse Cordial made by the Chartreusian order of monks. Its color is a
combination of yellow and green and it is produced from a
combination of several ingredients such as spices, herbs and roots.
Cointreau Orange-flavored liqueur, a brand of Curacao. It is produced out of
triple sec and orange Curacao.
Crème de Cacao Is made from cacao beans, spices and vanilla. It comes in two
colors - white and brown.
Crème de Menthe The peppermint liqueur made from fresh mint and brandy.
Curacao Triple Made from the peel of bitter orange grown in the West Indies;
Sec enriched with spices, rum and sugar.
Drambuie Scotch whisky-based liqueur made with honey and herbs
Grand Marnier Cognac-based liqueur. It is flavored with oranges and orange
Curacao.
Kahlua Mexican liqueur made from coffee beans, vanilla and brandy.
Kirshwasser A liqueur made from wild black cherries.
Pernod Made from licorice and anise.
Peter Herring Is brandy flavored with black cherries.
Southern Comfort A high proof American liqueur that is Bourbon-base enriched with
a peach flavor
Triple Sec Is an orange-flavored liqueur, a type of Curacao
Two Methods of Producing Liqueurs

Cold methods - maceration or percolation
Hot method – Distillation
Cold Methods of Producing Liqueurs
The cold method is a long process that takes place for as long as one year. This could be by
way of
1. Maceration - In this method, the ingredients are placed directly into the spirits and
allowed to steep until the sufficient amount of aroma and flavor have been extracted
into the spirits. After steeping, the spirits are drawn off, the filtered water is added
and the color is adjusted. Finally, it is blended with sugar syrup or honey for
consistency of taste. It is allowed to age for several months or up to one year, to give
ample time for the flavor to blend before bottling.
2. Percolation - This method is similar to the percolation of coffee. Flavoring is placed

into a basket like a container at the top of the tank. Spirits from the tank are then
pumped to the top and sprayed over the botanical part, dripping back to the bottom
to the percolated over until the desired flavor has been extracted.
NON-ALCOHOLIC BEVERAGES

Non-Alcoholic Beverages available in bars include water, soda and carbonated drinks,
juices, coffee and flavors.
1. WATER - is the basis of all beverages both non-alcoholic and alcoholic. One of the
most salable water sold in bars and food outlets is the mineral water. A mineral
water is natural water that is tapped from a natural or drilled spring or well. Its
mineral salt content gives it specific properties, which is claimed to be beneficial to
health. It contains minerals like calcium, magnesium, sulfate bicarbonate and
chlorine. There are two types of mineral water: still water or sparkling water
2. SODA and CARBONATED DRINKS - include soft drinks either in a bottle or in a can.
They are locally called soft drinks.
3. JUICES - are obtained from juice extract of fresh fruits. They contain natural
vitamins such as citric and malic acid. Some are made puree, others are
concentrated. There are also those produced with artificial flavoring.
4. COFFEE - is a drink prepared out of coffee beans.
THE ART OF MIXING DRINKS
Methods of Mixing /Preparing Drinks

1. Build
The necessary ingredients are poured into a suitable glass without any premixing,
adding ingredients one at a time.
2. Stir
The necessary ingredients are mixed together by stirring briskly with ice in a glass
(mixing glass) and then straining it into a glass.
3. Shake
All necessary ingredients are poured into a cocktail shaker with ice then shaken
briskly for a few seconds. After shaking, the drink is strained into the required glass.
Shaking a drink is recommended when it contains heavy ingredients that do not
really mix with spirits such as sugar, cream, eggs and sometimes fruit juices.
4. Blend
By blending, all the necessary ingredients are poured over an electric blender, along
with crushed ice. Ingredients are blended until the desired creaminess is reached.
Then the mixture is poured into a required glass.

CLASSIFICATION OF DRINKS ACCORDING TO THE METHOD OF PREPARATION:

1. Straight Shot - means an ounce of liquor served "up". The glass to use depend on the
type of liquor served, i.e.
a. Liquor = shot glass
b. Cordial/Liqueur = snifter/cordial glass
c. Brandy and Cognac = snifter
2. Rock Drink - is a straight liquor or combination of liquors (no mixture) served with
ice. These drinks are served in a rock glass, which is normally small since it is
designed to serve liquor only, without any mixture.
3. Highball Drink - the basic mixed drink (single liquor single mix) can referred to as
highball drink and is served in a highball glass. This highball glass is slightly larger
than the rock glass to be able to accommodate added mix. The standard mixes are
water, soda, tonic water, ginger ale cola, and lemon-lime, soda and fruit juices. A
vodka and tonic, whisky an water, rum and cola, screwdriver and greyhound are all
examples of highball drinks that should be served in a highball glass.
4. Tall Drink - any drink requested "tall" is served in a tall highball glass. This glass is
slightly larger than a standard highball glass to accommodate extra mix. A customer
who prefers a lighter dilution will normally order tall drinks. A tall scotch and soda,
tall bourbon and water, and a tall gin and tonic are all examples of tall drinks.
5. Stirred Drink - is prepared such that the ingredients are first chilled and stirred in a
mixing glass with cubed ice. Then the mixture is strained into an appropriate glass.
Among them are Martinis, Manhattans and Rob Roy.
6. Blended Drink - in this type of preparation, the drinks are prepared in a blender.
This is done when a heavy thick mixture is desired. No strainer is used with the
blender because the ingredients are already blended together with the ice to form a
light cocktail.
7. Shaken Drink - is shaken with ice in a cocktail shaker. This is done for heavy
ingredients like egg yolk/white, cream, milk, etc.
8. Built in Drink - applies to a drink which is poured in a glass but the ingredients are
not allowed to blend or mix. A good example is the seven. colored Pousse Café
9. Mixed Drink - is a mixture of a base (oftentimes alcoholic like spirits and wine), and
modifying agent like cream, milk, etc. It is presented with a garnish. The method of
preparation is described in a recipe.
COCKTAILS AND MIXED DRINKS

A "cocktail" is a type of mixed drink. There are however some bar experts who say
that not every mixed drink is considered a cocktail. This type of drink consists of base
liquor, a modifying ingredient and a special flavoring or coloring agent. It is often taken
before meals to whet the appetite or taken during cocktail gatherings. It is also believed to
be an aid to digestion.
Components of a cocktail:
1. The base liquor which usually consists of spirits (gin, vodka, tequila, rum, etc.) and some
wines.
2. The modifying ingredient include liqueurs, bitters, syrup, juice, milk cream and other
mixes like soda, tonic water, ginger ale, lemonade and colas
3. Flavoring or coloring agent complements the modifying agent. Among these are syrups,
eggs, almond extract, etc. They are usually used in minimal amount like a dash.
4. A garnish enhances the presentation of the drink. are:
 A slice of fruit clipped on the rim of the glass or made to float on the drink. The fruit
that can be used are: cherry, banana, lemon or orange, pineapple and others
 A slice of some vegetables like celery stalk, nutmeg, mint leaves, parsley, onions, etc.
 Picks and other accessories
Recipes for Mixed Drinks:
A drink recipe must contain the following:

 Name of the drink
 Ingredients and standard portion
 Standard glassware, type of ice method of preparation and mixing
 Finishing preparations (garnishing or other items that go with the specific drink)
For easier recall of the recipes, make a set of cards with a size of 3 by 5 inches. On one page
of each card, print the full name of the cocktail. At the back of the card, write in proper
order the abbreviated name of the drink, the glassware, and type of ice, method of
preparation, ingredients, and finally the garnish.
It will also be advisable to place a color code for the base liquor. For example, one can write
all vodka drinks in blue, all bourbon drinks are black, all gin drinks in red, etc.
Over the years, recipes have varied considerably and so with the standard portion.
However, the general practice is to use a portion size of 1 ounce for all basic drinks or all
liqueurs and cordials.
Helpful Tips in Mixing Drinks:

1. Use quality ingredients. Remember that the quality of a drink depends largely on the
quality of its ingredients.
2. Use plenty of ice for mixing. This should be placed in the mixing glass or in a shaker
before adding liquor. Make sure that the ice is crystal clear.
3. Always measure the ingredients so as not to spoil any drink and to insure
consistency in quality and cost. Make sure the ingredients are used in the correct
proportion.
4. Some drinks are shaken with ice for better dilution. They can also be dissolved with
sugar and other heavy ingredients. Others are only stirred with ice. Strictly follow
the procedures so as not to spoil the drink.
5. Chill all glasses for chilled drinks. Heat glasses for hot drinks. Do not put glasses in
freezers as they will crack.
6. Simple syrup must be prepared in advance. Get a container and fill it with sugar.
Pour boiling water until the syrup reaches the original level of sugar while stirring it
briskly.
7. To frost the rim of the glass, rub it with a slice of lemon and dip it in salt or sugar as
indicated in the recipe.
8. Mixers such as soda, water, tonic, ginger ale and fruit juice should be added to the
liquor rather and not the other way around.
9. Always use the right glass for every drink.
10. Lemon or orange peel should be twisted over the drink only after the drink is
finished. If should not be mixed with the drink since it will make the taste of the
drink bitter.
11. If a recipe calls for an egg, either place the egg white or the egg first before the spirit
so as not to spoil the drink if ever the egg happens to be rotten.
12. Mixing of drinks may be done in a large glass- a jug or a cocktail shaker.
13. Clear mixtures should be stirred. Cloudy ones should be shaken.

14. When a recipe talks of a dash- this means - just a drop or two.
15. The majority of cocktail shakers are fitted with a 'strainer". If this is not the case, use
a strainer for the ice when pouring from a mixing glass.
16. Prepare fruit juices before use.
17. Add sparkling liquids last.
18. Use cracked ice for shakers and lots of ice cubes for highballs.
19. Drinks that make use of clear liquor such as gin, vodka, dry vermouth etc. should be
stirred. Drinks with other-mixed ingredients such as eggs cream, sugar, etc. should
be shaken.
20. Before mixing cocktails, fill glasses with cracked ice to cool them Remove the ice and
dry the glasses before pouring cocktails unto them.
21. Never use stuffed olives for cocktails. Green olives go well with martini; pearl onions
with a Gibson and cherries with Manhattan.
22. Make sure all necessary ingredients and bar supplies are ready before mixing them.
COCKTAIL RECIPE
B-52
½ jigger Baileys Irish Cream
½ jigger Kahlua
½ jigger Cointreau
Build ingredients into a shooter glass, layered.
BLOW JOB
½ jigger Kahlua
½ jigger Baileys
½ jigger Vodka
Build ingredients into a shooter glass, layered.
TIO PAENG
½ jigger Kahlua
½ jigger Baileys
½ jigger Lambanog
Build into a shooter glass, layered,

ROGGETTE SHOOTER
¼ jigger Amaretto
¼ jigger Orange Juice
¼ jigger Pineapple Juice
Shake all the ingredients and strain into a shooter glass.
CHOCOLATE CAKE
¼ jigger Vodka
¼ jigger Frangelico
Shake all the ingredients and strain into a shooter glass. Garnish with slice lemon coated
with brown sugar.
BRAIN HEMORRHAGE
¼ jigger Cointreau
1 jigger Baileys Cream
1 drop Grenadine Syrup
Build Cointreau into Shooter Glass, top with baileys in the middle then drop grenadine on
the center, layered.
COSMOPOLITAN SHOOTER
½ jigger Vodka
¼ jigger Lemon
¼ jigger Cointreau
¼ Cranberry Juice
Shake and strain ingredients into a shooter glass.
RAJ
¼ Jigger Midori
¼ jigger Blue Curacao
¼ jigger Lime Juice
¼ jigger Pineapple Juice
Shake all the ingredients and strain into a shooter glass.
BUBBLE GUM
¼ jigger Vodka
¼ jigger CD. Bananes
¼ jigger Archers Peach Schnapps
¼ jigger Orange Juice
Shake and strain into shooter glass

DEEP THROAT
½ jigger Kahlua
½ jigger Vodka
Whipped Cream
Build Kahlua and Vodka into a shooter glass, then top with whipped cream, layered
FLAMING ZURCALED
¾ jigger Southern Comfort
¾ jigger Cream de Bananes
1 jigger Lambanog
Build all the ingredients into a Martini glass, layered. Flame the lambanog by using bar
spoon. Serve with straw, napkin and water on the side.
FLAMING FERRARI
¾ jigger Crème Menthe Green
¾ jigger Crème de Cacao White
1 jigger Brandy
Build all the ingredients into a Martini glass, layered, Flame the brandy by using bar spoon.
Serve with straw, water and napkin on the side.
FLAMING LAMBORGHINI
¾ ounce Galliano
¾ ounce Blue Curacao
1 oz. Vodka
Build all the ingredients into a Martini glass, layered. Flame the Vodka by using bar spoon;
serve with straw, water and napkin on the side.
HOT SHOT
½ cup Brewed Coffee
½ cup Galliano
Whipped Cream
Build Brewed Coffee and Galliano into a Shooter glass; top with whipped cream, layered.
KAMIKAZE
½ jigger Vodka
¼ jigger Triple Sec
¼ jigger Rose Lime Juice
Shake and Strain ingredients into a Shooter glass. Garnish with a slice of dayap on the rim.
RYL SHOOTER

¼ jigger Lambanog
¼ jigger Southern Comfort
¼ jigger Frangelico
¼ jigger PIA
Shake and strain ingredients into a shooter glass.
SCREAMING ORGASM
½ jigger Vodka
½ jigger Baileys
½ jigger Amaretto
Shake and Strain into a shooter glass.
SLIPPERY NIPPLE
½ jigger Sambuca
¾ jigger Baileys Cream
1 drop Grenadine
Build Sambuca into a Shooter glass; float the baileys; drop the grenadine on top.
STAR AND STRIPE

½ jigger Grenadine
½ jigger Heavy Cream
½ jigger Blue Curacao
Build Grenadine into a shooter glass. Float cream on top, and then float Blue Curacao on top
of It, layered.
WILD FLING
¼ jigger Crème de Bananes
¼ jigger Cointreau
¼ jigger Cream
Shake and Strain ingredients into a Shooter glass.
MONTE CARLO
1 jigger gin
½ jigger crème de menthe(green)
½ jigger lemon
Shake and strain ingredients into a champagne tulip glass: top with 4 jiggers of champagne.
GIN FIZZ
1 jigger gin

½ jigger lemon juice

½ jigger syrup
Soda water
Shake all the ingredients (except soda water) and pour into a Collins glass with ice. Fill it up
with chilled soda water. Stir. Garnish with a slice of orange and cherry on the rim of the
glass.
SILVER FIZZ
1 jigger gin
1 piece egg (only the white)
½ jigger lemon
½ jigger syrup
Soda water
Shake all the ingredients (except soda water) and pour into Collins glass with ice. Fill it up
with chilled soda water. Stir. Garnish with a slice of orange and red cherry on the rim of the
glass.
GOLDEN FIZZ
1 jigger gin
1 piece egg (yolk only)
½ jigger syrup
Soda water
Shake all the ingredients (except soda water) and pour into a Collins glass with ice. Fill it up
with chilled soda water. Stir, and garnish with a slice of orange and red cherry on the rim of
the glass.
ROYAL FIZZ
1 jigger gin
1 piece egg (white and yolk)
½ jigger syrup
Soda water
Shake all the ingredients (except soda water) and pour the mixture into a Collins glass filled
with ice. Fill up with chilled soda water. Stir. Garnish with slice orange and red cherry on
the rim of the glass.
DIRTY MARTINI
1 jigger gin
Dash of dry Vermouth
½ jigger juice of green olive (in a bottle).
Stir and strain ingredients into a pre chilled martini glass. Garnish with green olive.
PERFECT MARTINI
1 jigger Dry gin

½ jigger sweet vermouth

½ jigger dry Vermouth
Stir all the ingredients and strain into a pre-chilled martini glass. Garnish with red cherry
and lemon zest on the rim of the glass.
MARTINI
1 jigger gin
½ jigger Sweet Vermouth
Stir all the ingredients and strain them into a pre-chilled martini glass. Garnish with an
olive.
GIBSON
1 jigger gin
1/3 bar spoon of dry vermouth
Stir all the ingredients and strain the mixture into a pre- chilled martini glass. Garnish with
a cocktail onion on top of the drink.
TOM COLLINS
1 jigger gin
½ lemon
½ jigger simple syrup
Soda Water
Build all the ingredients into a Collins glass. Fill it up with soda water and stir thoroughly.
Garnish with a slice of orange and cherry on the rim of the glass.
BRONX
1 jigger gin
½ jigger sweet red Vermouth
½ jigger dry Vermouth
½ jigger orange juice
Shake all the ingredients then strain into a pre-chilled champagne glass. Clip a slice of
orange and red cherry on the rim of the glass as garnish.
SINGAPORE SLING
1 jigger gin

½ jigger cherry hearing

½ jigger grenadine syrup
Soda water
Build all the ingredients into a Collins glass. Fill it up with soda water. Stir thoroughly. Clip
a slice of orange and red cherry on the rim of the glass as garnish
GIN RICKEY
1 jigger gin
½ lemon juice
Soda water
Build all the ingredients into a Collins glass filled with ice. Fill up with soda water. Garnish
with a slice of orange and a cherry on the rim of the glass.
DUBONNET COCKTAIL
1 jigger gin
½ jigger Dubonnet
Stir ingredients thoroughly and strain into a pre-chilled champagne glass. Garnish with a
twist of lemon peel on top of the drink.
GIMLET
1 jigger gin
½ jigger triple sec
½ jigger lime juice
Shake all the ingredients and strain into a pre-chilled champagne glass. Float a slice of
lemon on top of the drink.
ORANGE BLOSSOMS
1 jigger gin
1 dash simple syrup
½ jigger orange juice
Shake all the ingredients then strain into a pre-chilled champagne glass. Float the slice of
orange on top of the drink as garnish.
NEGRONI
1 jigger gin

½ jigger Campari
½ jigger-sweet Vermouth
Dash soda water
Build all the ingredients into an ice-filled old fashioned glass. Garnish with a slice orange on
the glass rim.
PINK LADY
1 jigger gin
½ jigger triple sec.
½ jigger calamansi or lemon jigger grenadine syrup
1 piece egg (use white)
Shake well all ingredients then strain into a pre-chilled Martini glass. Garnish with a red
cherry on the glass rim.
DRY MARTINI
1 jigger gin
5 drops of dry Vermouth
Stir and strain ingredients into a pre chilled martini glass. Garnish with green olive.
FLORIDA COCKTAIL
1 jigger gin
1 jigger kirshwasser
1 jigger triple sec.
1 jigger orange juice Dash of lemon juice
Shake and strain ingredients into a double martini glass, then garnish with red cherry.
BACARDI COCKTAIL
1 jigger Bacardi rum
½ lemon or lime juice
2 dash - grenadine syrup
Shake all the ingredients then strain into a pre-chilled champagne glass. Garnish with a
slice of orange and red cherry on the rim.
BANANA DAIQUIRI
1 jigger rum
½ jigger crème de bananes
½ calamansi or lemon

2 jigger syrup
Blend all the ingredients then pour into a Margarita coupette glass. Garnish with a banana
slice and red cherry. Serve with double straw.
CUBA LIBRE (RUM COKE)

1 jigger rum
1 bottle coke
½ half piece of fresh lime
Build rum and coke into a high ball glass with ice. Squeeze half slice of fresh lime into the
top of the drink (remove seeds). Drop the shell on the drink and stir. Serve with a stirrer.
HOT BUTTERED RUM

1 jigger rum
1 jigger calamansi or lemon juice
1 jigger simple syrup
1 bar spoon butter
Build rum into an Irish coffee glass. Add lemon juice and simple syrup. Place butter in a bar
spoon. Pour hot water over the butter slowly, allowing it to melt into the drink. Stir gently.
Underline drink in Bread Plate and serviette; serve with a tea spoon.
MAI-TAI
1 jigger dark rum
2 jigger pineapple juice
2 jigger orange juice jigger Triple Sec
¼ dash calamansi juice
Shake all ingredients then pour into a double rock glass with ice. Garnish with a slice of
pineapple and a cherry. Serve with straw.
PEACH DAIQUIRI
1 jigger rum
½ jigger peach schnapps
½ jigger calamansi or lemon
2 jiggers peach syrup
¼ slice peach (in can)
Blend all ingredients then pour into a champagne flute glass with ½ jigger of grenadine
syrup. Garnish with peach and cherry on the glass rim. Serve with straw.
MANGO DAIQUIRI
1 jigger rum
½ calamansi or lemon (use juice)
½ jigger syrup

½ slice of ripe mango
Blend all ingredients then pour into a margarita coupette glass. Garnish with a slice of ripe
mango and a red cherry. Serve with double straw.
ROLEY'S PINACOLADA
1 jigger rum
½ jigger crème de bananes
1 jigger coconut crème
3 jiggers pineapple juice
3 pieces slice pineapple fruit
Blend all ingredients then pour into a squall! glass. Garnish with a slice of pineapple with
wedge and a red cherry on the rim of the glass. Serve with straw.
RUM SOUR
1 jigger rum
Shake then pour ingredients into a pre chilled whisky sour glass. Garnish with a red cherry
and a slice of orange on the rim of the glass.
ZOMBIE
2 jiggers dark rum
½ jigger triple sec.
2 jigger pineapple juice
2 jigger orange juice
1 jigger papaya nectar
1 dash lemon juice
Shake all the ingredients (except papaya nectar) then into a Zombie glass. Top with papaya
nectar and ½ jigger 151 rum. Garnish with a slice of orange and a red Cherry on the rim.
BLACK RUSSIAN
1 jigger Vodka
½ jigger Kahlua
Build all the ingredients into an ice-filled rock glass. Garnish with a red cherry.
WHITE RUSSIAN
1 jigger Vodka
½ jigger Kahlua
½ jigger Cream
Build all the ingredients into an ice-filled rock glass. Garnish with a red cherry.

GODMOTHER
1 jigger Vodka
½ jigger Amaretto
Build all the ingredients into an ice-filled old-fashioned glass. Garnish with a red cherry.
MUDSLIDE
1 jigger Vodka
½ jigger Kahlua
½ jigger Cream
½ jigger Bailey's Cream
Shake all the ingredients then pour (with ice) into a rock glass. Garnish with a red cherry.
HARVEY WALLBANGER
1 jigger Vodka
¼ Jigger Galliano
Orange juice
Build all the ingredients into a, ice-filled highball. Stir briefly. Fill glass with orange juice.
Clip a slice of orange and red cherry on the rim of the glass as garnish.
SALTY DOG
1 jigger Vodka
Fill up with Grape fruit juice
Build all the ingredients into a salt-rimmed highball glass with ice on it. Stir briefly. Garnish
with red cherry. Serve with a stirrer
KAMIKAZE
1 jigger Vodka
1 jigger Triple Sec
Shake and strain all the ingredients into a shooter glass. Garnish with a slice of lemon on
CHOCOLATE MARTINI
2 Jiggers Vodka
1 Jigger Crème De Cacao Brown
Shake all the Ingredients then strain into a Martini Glass. Top with chocolate powder.

COSMOPOLITAN
1 Jigger Vodka
½ Jigger Lemon
½ Jigger Cointreau
2 Jigger Cranberry Juice
Shake and strain ingredients into a Martini glass. Garnish with a lemon peel on top of the
drink.
BULL SHOT
1 jigger vodka
2 jiggers condensed consommé or beef bouillon

Dash of lemon juice
Dash of Tabasco
Dash of salt and pepper to taste
Shake all ingredients then pour (with ice) in a highball glass. Garnish with celery stalk.
MARGARITA
1 jigger Tequila
½ jigger Triple Sec
½ ginger Lemon Juice
Shake all the ingredients and strain into a salt-rimmed Champagne Saucer glass. Float a
slice of lemon on top of the drink.
BRAVE BULL
1 jigger Tequila
½ jigger Kahlua
Build all the ingredients into an old-fashioned glass with ice. Stir them well Garnish with
red cherry.
TEQUILA SUNRISE
1 jigger Tequila.
¼ jigger grenadine syrup
Orange juice
Build all the ingredients (except the grenadine syrup) into a highball glass. Slowly pour the
Grenadine syrup. Fill up the glass with orange juice. Garnish with a slice of orange and a
cherry

BLOODY MARY
1 jigger Tequila Vodka
2 dashes of calamansi or lemon juice
dash or Worcestershire
dash of Tabasco hot sauce
dash salt and pepper
tomato juice
Shake all ingredients then pour (with ice) into salt-rimmed double old-fashioned glass.
Serve with a stirrer and garnish it with a slice of lemon and celery stalk.
PEACHARITA
1 jigger tequila
¼ jigger peach schnapps
½ jigger Triple sec
½ jigger calamansi/lemon juice
1 jigger peach syrup
½ jigger grenadine syrup 4 peach slice
Blend all the ingredients (except grenadine syrup) then pour over a Salt-Rimmed Margarita
Coupette glass with ½ jigger of grenadine syrup. Garnish with a slice of peach and red
cherry. Serve with double small straw.
BLUE MARGARITA
1 jigger Tequila
¾ jigger Blue Curacao
¾ jigger calamansi lemon juice
¼ jigger syrup
Shake all ingredients and strain into a salt-rimmed Margarita Coupette with crushed ice on
it. For a garnish, float a lemon slice on the drink. Attach a piece of red cherry.
MANHATTAN
1 jigger Bourbon
¼ jigger Sweet Vermouth
Dash of Angostura bitters
Stir and strain ingredients into a pre-chilled martini glass. Garnish with a red cherry.
DRY MANHATTAN
1 jigger Bourbon
¼ jigger Dry Vermouth
Stir and strain ingredients into a pre chilled martini glass. Garnish with a green olive.
OLD FASHIONED

1 jigger Bourbon
1 bar spoon syrup
Place the sugar with angostura bitter into a rock glass; add dash of soda water, muddle
together to dissolve the sugar. Fill up the glass with ice then add bourbon and stir.
ROBROY
1 jigger Scotch
1 jigger Angostura bitters
Build all ingredients into an old fashioned glass filled with ice. Garnish with red cherry.
PERFECT MANHATTAN
1 jigger Bourbon
¼ jigger Dry Vermouth
Stir all the ingredients into a pre-chilled martini glass. Garnish with red cherry.
WHISKY SOUR
1 jigger Bourbon
Shake all the ingredients then strain into a pre chilled whisky sour glass. Garnish with a
slice of orange and red cherry.
PRESBYTERIAN
1 jigger Bourbon
1 bottle soda
1 bottle ginger ale
Build bourbon into a highball glass with ice. Hold a bottle of ginger ale on one hand and
soda water on the other hand, then altogether pour them to the glass until full. Serve with a
stirrer.
JOHN COLLINS
1 jigger Scotch
½ jigger Lemon juice
Soda water
Build all the ingredients into an ice-filled Collins glass. Garnish with a slice of orange and a
red cherry.

IRISH COFFEE
1 jigger Irish Whisky
Brewed coffee
1 teaspoon brown sugar
whipped cream and dash of nutmeg
Build Irish Whisky into a sugar rimmed Irish Coffee glass. Flame whisky until the sugar is
caramelized. Add brown sugar and hot coffee. Top with whipped cream and a dash of
nutmeg.
GOD FATHER
1 jigger Scotch Whisky
½ jigger Amaretto
Build all the ingredients into an ice-filled old-fashioned glass. Garnish with red cherry on
the rim.
GRASS HOPPER
1 jigger Crème de Menthe (green)
1 jigger Crème de Cacao (white)
1 jigger fresh cream
Shake all the ingredients then strain into a pre-chilled martini glass. Garnish with a red
cherry attached on the rim of the glass.
AMARETTO SOUR
1 jigger amaretto
Shake and strain into a pre-chilled martini glass, garnish with red cherry on the rim.
GOLDEN CADILLAC
1 jigger Galliano
1 jigger crème de cacao (white)
1 jigger fresh cream
Shake all the ingredients, then strain into a pre-chilled martini glass. Garnish with a red
cherry on the rim of the glass.
GOLDEN DREAM
½ jigger Galliano
½ jigger Cointreau
½ jigger Orange juice
½ jigger Fresh cream
Shake all the ingredients then strain into a double martini glass. Garnish with red cherry on

POUSSE CAFÉ
(7 color drink)
1/8 jigger grenadine - (red color)
1/8 jigger Crème de Menthe- (green)
1/8 jigger Crème de Cacao (Brown)
1/18 jigger Parfait Amour-(violet)
1/8 jigger Triple Sec Curacao-(orange)
1/8 jigger Maraschino liqueur-(white)
1/8 jigger Cognac- (amber)
Using a bar spoon and cordial glass, build ingredients carefully, pouring one ingredient
after another following the sequence above. Make sure each one does not mix or blend with
the rest so that each color appears in different layers.
ANGEL KISS
½ jigger Crème de Cacao
½ jigger cream
Build Cream de Cacao and cream into a cordial glass. Garnish with a red cherry.
LONG ISLAND ICED TEA

2 jigger Gin
½ jigger Vodka
½ jigger Tequila
½ jigger Rum
2 jigger Triple Sec
1 bar spoon Lemon Juice
Coke
Build all ingredients into a Squall glass with ice and stir thoroughly. Fill up the glass with
coke, Garnish with sliced lemon on the drink. Serve with a big stirrer.
WENG-WENG
½ jigger Whisky
½ jigger Rum
½ jigger Gin
½ jigger Brandy
½ jigger Vodka
½ jigger Grenadine
2 jiggers Orange Juice
2 jiggers Pineapple Juice

Build ingredients into an ice- filled Squall glass. Garnish with slice orange and red cherry.
Serve with a big stirrer.
FOG CUTTER
½ jigger Gin
½ jigger Brandy
½ jigger Rum
dash of Triple Sec
1 bar spoon sour mix
2 jiggers orange juice
splash with sweet sherry
Build all ingredients into an ice-field Squall glass and stir thoroughly. Top with cherry.
Garnish with a slice of orange and cherry.
LUXARDO'S SLING
1 jigger Rum
½ jigger Luxardo
½ jigger Southern Comfort
1 jigger Blue Curacao
3 drops Rose Lime
Shake and pour into Poco Grande Glass Garnish with a pineapple slice and a red cherry.
Serve with double straw.
BRANDY ALEXANDER
1 jigger Brandy
½ jigger Crème de Cacao (brown)
½ jigger cream
Shake all the ingredients and strain into a pre- chilled martini glass. Sprinkle with grated
nutmeg on top.
BRANDY EGG NOG

1 jigger Brandy
1 jigger milk
¼ jigger simple syrup and
1 egg yolk
Shake all the ingredients and strain into a pre- chilled martini glass. Garnish with grated
nutmeg on top of the drinks.
SIDECAR

1 jigger brandy
Shake and strain ingredients into a champagne glass. Garnish with a slice of lemon.
STINGER
1 jigger brandy
½ jigger crème de menthe (white)
Shake all the ingredients then strain into an ice-filled cocktail glass or old fashioned glass;
Garnish with red cherry.
SANGRIA
2 jigger red wine
Dash calamansi/lemon juice
1 jigger orange juice Soda water
Build all the ingredients into a, ice-filled Poco Grande glass. Fill it up with soda water.
Garnish with slice of orange and red cherry.
KIR
3 jiggers chilled white wine
¼ jigger Crème de Cassis
Build White wine and Crème de Cassis into a white wine glass.
SPRITZER
3 jiggers white wine
3 jiggers Sprite or 7 Up
Build all the ingredients into an ice-filled champagne tulip glass. Garnish with a slice lemon.
KIR ROYAL
3 jiggers chilled champagne
¼ jigger crème de Cassis
Build Champagne and Crème de Cassis into a Champagne Flute glass.
AMERICANO
1 jigger red Sweet Vermouth
½ jigger bitter Campari
Build all the ingredients into over an ice filled goblet. Fill glass with soda water. Garnish
with a twist of lemon on top.

GARIBALDI
1 jigger Campari
Orange juice
Build the ingredients into an ice-filled highball glass. Garnish with a slice of orange and red
cherry.
MOCKTAILS (Non-Alcoholic Beverage)
ORANGE SQUASH
1 jigger syrup
1 bottle soda
Build all the ingredients into an ice filled Collins glass. Garnish with a slice of orange and
red cherry. Serve with straw.
LEMON SQUASH
1 jigger lemon juice
1 jigger simple syrup
1 bottle soda
Build all the ingredients into a Collins glass. Stir and serve with straw. Garnish with red
cherry on the rim.
SHIRLEY TEMPLE
¼ jigger Grenadine syrup
1 bottle of sprite 7Up
Build all the ingredients into an ice filled Collins glass. Garnish with a slice of orange and a
red cherry. Serve with straw.
BUTTERFLY ICED TEA

3 sachet Lipton tea (diluted in hot water)
Dash of calamansi/lemon juice
1 jigger syrup
Shake all the ingredients then pour into a Collins glass. Garnish with a slice of lemon on the
drinks.
VIRGIN COLADA

1 jigger coconut cream

1 jigger syrup
3 slices pine apple
Blend all the ingredients with crushed ice then pour into a squall glass. Garnish with
pineapple wedge and a red cherry. Serve with straw.
PUSSY FOOT
2 dashes of lemon juice
Dash of grenadine syrup
Egg yolk
Soda water
Shake all ingredients except soda. Then strain into an ice-filled highball glass. Pour in the
soda water on top. Garnish with slice orange and red cherry on the rim.
VIRGIN MARY
2 dashes of calamansi or lemon juice
Dash of Worcestershire
Dash of Tabasco
Dash of salt and pepper
Tomato juice
Shake all the ingredients and pour (with ice) into salt-rimmed double fashioned glass.
Garnish with a slice of lemon and celery stalk.
FOUR SEASONS
2 jiggers guyabano juice
2 jiggers mango juice
Build all ingredients with an ice- filled Collins glass. Garnish with a slice of orange and
cherry
MODULE 4: PROVIDE BASIC WINE SERVICE
WINES
This is an alcoholic beverage that is produced from a partial and/or complete

fermentation of the juice of fresh ripe grapes. Wine is a naturally fermented juice of grapes.
But if a wine is produced or fermented from other sources or fruits, the name of the
source/fruit must be specified
Example: kasoy wine and coconut wine. In Europe, they make use of apple berry,
pears, etc. and are called Schnapps.
Wines have a variety of uses:

1. It serves as a complement to meal/dish.

2. It adds flavor and aroma to a dish. It enhances the quality or taste of the food that is
being cooked
3. A wine toast highlights the celebration of an event
After Taste of Wine
An enjoyable part of tasting wine is the "after taste". This refers to the lingering impression
the wine leaves in the mouth after it is swallowed.
Nose and Eyes of Wine
In addition to three basic sensations of sweet, tart and bitter, a wine taste also use words
associated with nose and eyes". The "nose" term implies the is impossible to taste a wine
without also experiencing an impact on the nose. For a wine to reach the tongue, it must
pass through the mouth. Since there an open passage to the nose at the roof of the mouth,
the vapor of the wine rises and makes an impression on the nose.
Odor or Nose of the Wine

Pronounce easily detectable odor
Moderate detectable
Delicate/ Subtle an obscure odor that is difficult to detect
Lacking no detectable odor
Fresh pleasant
Flowery odor appears similar to flowers
Fruity pleasant ripe, not necessarily unpleasant
odor
Fragrant attractive and natural odor
Spicy odor is reminiscent of spices and herbs
Clean absence of unpleasant odor
Woody an unpleasant odor similar to wood
Metallic an unpleasant odor similar to metal
Moldy unpleasant odor similar to mold
Yeasty unpleasant odor similar to yeast
Corky unpleasant odor similar to cork
Sulfuric unpleasant odor similar to rotten eggs
Oxidized unpleasant odor usually accompanied by a
burnish tint
Vinegary unpleasant odor similar to vinegar
Evaluating the Quality of Wines
One can determine the quality of wines by its color, aroma/odor, body/appearance and
taste.
1. Color
Table wines are distinguished by their color. There are basically 3 colors:
a. Red wines also called "rouge", with a color that ranges from purple to dark red to
burgundy.

b. White wines are called "blanc" and they have a clear, neutral color with varying
clarity depending on the grape variety and the aging process.
c. Pink colored wines are called "rose" and their color ranges from pink, salmon and
light rose tone.
 To examine the wine's color and appearance.

 Pour the wine into a clean, clear glass,
 Hold the base so that your hand does not obscure the wine;
 Tilt the base so you can see the wine's color against daylight or against a white table
cloth,
 Examine the color to assess the clarity, depth and intensity of the wine;
2. Appearance
The appearance of a wine is judged by looking at it through the light. A brilliant wine
reflects light and also sparkles. It is free from floating particles. On the other hand, a dull
wine has floating particles and looks slightly cloudy. A cloudy wine does not reflect light.
Check for volatile substances by swirling the wine;
• Swirl the wine around by holding the base of the stem as you rotate the glass gently;
• Upon swirling, note the "fresh aroma" of a young wine or the "many volatile substances
that form the "bouquet" of an older wine;
Body of the Wine or the Window
Through the body of the wine, one can measure its "wateriness". To measure the body,
twirl the bottle around the glass. Try to observe how long it takes to bring down the
wine that rises on the glass.
 Full bodied wine is heavy, robust and not watery. The wines also break into
legs as they come down the sides of the glass.
 Light bodied wines are not heavy. These wines do not cling to the sides of
the glass when twirled around.
3. Aroma
Check the freshness of the wine's aroma by sniffing the wine:
 Lift the glass and bring it close to your nose as you take harp, shallow sniffs.
 Young wine has a fruity aroma while an older wine has more complex scent.
4. Taste of Wines
In a wine vocabulary, the following terms are used to describe wine taste:
 Sweet - taste is likened to a solution of water, mixed with a teaspoon of sugar

 Tart - taste is likened to a solution of weak coffee

 Dry-is the opposite of sweet, which is the lack of sweetness

 Earthy - dry and has a soily taste
 Barky - dry and has a bark after taste
 Citrus - dry and has an acid taste effect
Wine taste maybe sweet, tart bitter, dry or a combination of these. Lemonade is best
described as sweet-tart taste.
To taste the wine and savor its taste and after taste, close your lips, relax your
tongue and take a mouthful of wine (about a tablespoonful, large enough to cover the
tongue but leaving enough space in the mouth to draw in some air). Move your jaws with a
chewing motion so that the wine flows all over your mouth and is in contact with the
tongue and the mucous membrane lining the palate.
Factors affecting the quality of wines

1 Soil
2. Climate
3. Grape
4. Viticulture
5. Vinification (How wine is made)
6. Luck of the year
Wine Vintage
The vintage refers to the year when the grapes were harvested for the production of the
wine. There are the years when the harvest is good in some parts of the world. The result is
an exceptional quality vintage. Wines produced during such vintage are usually the most
expensive and most oftentimes labeled as Grand Cru.
Decanting Wine
Decanting wine applies to old wines for the purpose of eliminating sediments that have
accumulated inside the bottle. Few people now decant because most wines that are
available are not that old. A wine basket maybe used for an old wine. Placing a bottle of
young wine in a basket is not advisable.
Process of Decanting
Decanting is done to separate the sediments (grapes' skin particles) into the wine body
itself. With an aid of a candle, wine contents are transferred from a bottle into carafe, just
above the candle light for the sediment to be visible. The pouring of wine into the glass will
now be from the Carafe.
Toast with Wine
Whenever a person is honored with a toast, he never drinks from his glass until all have
drunk; otherwise he is said to be drinking to himself
Example: "Here's to Rod on his birthday and for being such an excellent understanding
boss".
It is best for him to say as he lifts his glass, something like "And here to you, my friends, for
supporting me all these years." Then he can drink.
Matching Wine with Food

Wines are meant to complement a meal. In making wine suggestions:

• offer white wine to complement a white meat like fish/seafood or even a pork or chicken:
• offer red wine to complement a red meat like steaks:
• offer rose for foods, fowls and game.
CLASSIFICATION OF WINES:
 Still or natural Wines
 Aromatic wines
 Fortified wines
 Sparkling wines
1. STILL OR NATURAL WINES are sometimes referred to as table wines. They are called
natural or still wine because they are produced out of natural fermentation. Grapes are
squeezed and fermented naturally without anything added to it.
They are classified by their color as follows:

• red wine - Cabernet, Merlot, Pinot Noir, Barbera
• white wine - Chardonnay, Chablis, Dry Sauvignon Blanc
• rose wine - Mateus rose, Rose D' Anjou, Tavel
2. AROMATIC WINES are made in the same way as the natural wines but during
fermentation, aromatics are added. Examples: Vermouth, Dubonnet.
These types of wines have no production area and no vintage. They usually served as
aperitif (before dinner drink). They are believed to have medical value. The alcohol
content ranges between 18% to 20%.
Aromatic wines maybe served in the following manner:

 on the rocks (with ice in a rock glass)
 neat - in a rock glass
 mixed -in a highball glass/cocktail glass
Aromatic wines include:

 Vermouths
 Wine aperitif - Dubonnet, Bitters
VERMOUTHS
This name of wine comes from the German word "Wennut" (Wormwood).
They are classified as:
 Dry Vermouth (French Vermouth) - has the essence of lemon dry variety.
 Sweet Vermouth (Rosso)- is a deeply aromatized wine that is heavier in base,
pungent and richly flavored. It has a sweet after taste that is obtained by adding
caramel during its production.
 Bianco - has a bitter-sweet after taste. Its flavor is enriched with vanilla.

Some popular Vermouths are:

 Martini (Italy)
 Cinzano (Italy)
 Noilly Prat (French)
BITTERS
Some popular bitters include Campari, Angostura Bitters. These are macerating spirits
with roots, herbs, barks or citrus peels. Some people believe that they serve as good
remedy for indigestion and hang over. They may also serve as added flavor to a cocktail
or straight drink.
3. FORTIFIED WINES are sparked with brandy or neutral spirits, making them last longer
since brandy contains stabilizing preservative. Because of their long shelf life, these
wines are preferred for travel in long sea journeys during the olden times.
The method of making fortified wine is called solera system, which means adding an old
wine to a young wine.
Fortified Wines are usually served as an aperitif or as a dessert wine. Some are used to
enhance the flavor of food when used in cooking.
Service of fortified wines may be done as follows:
 On the rocks (in a rock glass)

 Neat (using a rock glass)
 Mixed (in a highball glass/cocktail glass)
Fortified wines consist of Sherries, Port Wines, Madeira, Marsala and Malaga.
Sherries - are said to be one of the world's greatest white wines and the most versatile.
They are also the oldest dating back to the 12h century. They are produced in Spain, in a
town called Jerez-Spain. Like other fortifies wines, they are usually produced through the
solera system, with palomino as the principal grape ingredient. They are fortified with
brandy. In England, Sherries are popularly called "sack."
It is advisable to serve sherries chilled except for Oloroso and cream Sherries which must
be served at room temperature.
There are five main styles of Sherries:
 Manzanilla - lightest and driest sherry and aged only in Sanlucar de Barrameda.
 Fino - dry and fuller than manzanilla
 Amontillado - is a fino that has been left in the cask without the solera method of
refreshing a young wine. It is medium-dry with pungent hazelnut aroma.
 Oloroso - has a baked character since it is left in the sun to take on a burnt. It is rich,
smooth, dry and aromatic. Compared to other Sherries, it is more full bodied, darker
and sweeter in taste
 Cream - is a dark, rich and sweetened Oloroso.

PORT WINES - Like Sherries, Port wines are also fortified with brandy but this is done
before all the sugar in the musk is fermented. The end product is called "raw port".
Unlike most Sherries, Port wines are served at room temperature. But white port should be
drunk chilled if necessary.
Port wines maybe classified as:
 White Port - is an aperitif that is either dry or sweet. It was first produced in the
1930's
 Ruby Port - the basic port, matured for three years. It is the best reflection of the
original Red Port.
 Tawny Port - has three categories, the basic one is matured in wood until its color
fades and comes out with a 'nutty' character.
 Late-bottled Vintage (LBF), a post war creation from year-old wines held in casks up
to four years. It is aged longer than vintage port.
 Crusted Port - are ports that are blended from several vintages and matured for four
years in the bottle. They are not filtered before bottling such that deposit or crust
tends to develop in the bottle.
 Vintage Port - is considered the best port. It is made from a raw port of one single
harvest, using the best grapes. Since they are bottled after two years of harvest,
some sediments develop in the bottle.
Ports must be stored in a cool, dark place with bottles preferably on their sides to stop
corks from drying out. When opened, the port deteriorates slower that unfortified wines
and it will last a few weeks if properly corked.
MADEIRA - This fortified wine got its name from where it originated "Madeira in Portugal.
Madeira is matured after fermentation and heating. The wine is put into casks, sealed with
banana leaf for at least three years. Its Vintage is matured for 20 years and can last up to
100 years before it is bottled.
Madeira is said to be one of the world's longest lived-wines. There are some Madeiras that
are aged more than 90 years.
Madeira are classified as:
 Sercial – light, usually served chilled

 Verdeino- medium and dry
 Bual - sweet and dry
 Maimsey-dark, rich, and full-bodied
MARSALA - was also named after 'Marsala" in Sicily Italy, the port from which it was
originally shipped. The original Marsala was produced by a salesman named John
Woodhouse during the 18th century. An Italian dessert called "zabaglione" became very
popular as it was flavored with marsala, together with banana, strawberry and chocolate.
Marsala can be gold, amber or ruby and is an excellent after-dinner drink. It is also an
excellent flavoring for desserts.
MALAGA - is one of the richest and the oldest fortified wines named after the town of
Malaga, Spain.

Malaga is classified as:

 Dulce - sweet
 Paragete- medium sweet
 Seco - from fully fermented grapes. It can range from white to pale gold, deep red
gold and black.
4. SPARKLING WINES has a quality that is perfected by a second fermentation in the

bottle.
When a grape juice is fermented, its sugar is converted to alcohol and the carbonic gas is
allowed to escape. When the gas is released, it rushes out of the wine to form bubbles. This
is the basic principle upon which all natural sparkling wines are made.
Sparkling wines are made through the so called Champenoise method wherein a second
fermentation in the bottle is produced. Carbonation champagne and other sparkling wines
shall be served similar to white wines with a few exceptions in the procedures for
uncorking and pouring
Sample sparkling wines: Champagne and Prosecco
WINE SERVICE PROCEDURES
1. Present the bottle with the label facing the host. Show the label and wait for him to
confirm his selection. Upon presentation, mention the name of the wine, size of the
bottle, vineyard and vintage.
2. Hold the wine with one hand and remove the foil or wax from the top of the bottle.
3. Carefully cut the metal or capsule below the lip of the bottle by rotating the knife's
blade.
4. Wipe the top of the bottle and the cork with a cloth napkin
5. Insert the tip of the corkscrew slightly off the center and turn it in a clockwise
direction until it penetrates 2/3 of the cork,
6. Place leverage on the rim of the bottle with the arm of the corkscrew. Hold the metal
grip in place with your index finger.
7. Holding the bottle firmly in one hand, hook the lever of the corkscrew in one firm
motion until the cork is fully extracted.
8. Lift up the screw in one firm motion until the cork is fully extracted.
9. Present the cork to the host for evaluation.
10. Wipe the mouth or lip of the bottle to remove any cork or mold. Note that if the
bottle has a screw cap, the cap should not be placed on the table.
11. Pour about one ounce of wine into the glass of the host for him to taste and evaluate.
Wait for his approval.
12. Proceed to serve the wine starting from the ladies, then the gentlemen and lastly the
host. The glass must be filled at approximately mid-level.
Do not pour the wine far above the glass. Bring the neck of the bottle near the glass
and be careful not to rest the neck of the bottle to the glass.
13. To finish pouring, the bottle must be moved upward with a twisting motion so that
the wine will not drip.
14. Place the bottle with its remaining contents on the right side of the host with the
label facing him.

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Colegio de Santo Cristo de Burgos Corp.

Educatio Directa Domino

MODULE 1: CLEAN BAR AREAS

Hazard Analysis and Critical Control Points (HACCP)

BARTENDING NC II | JOHN KIRBY J. MIRANDA Page 1

Sanitation Standards in Handling Service Equipment

BARTENDING NC II | JOHN KIRBY J. MIRANDA Page 2

8. Serve toothpick, straw or napkin with wrappers or respective dispenser to avoid

12 Cutleries that fell on the floor should not be set up anymore.

14. Food containers must be wiped dry before using them.

15. Foods should not be placed on top of tables or counters.

BARTENDING NC II | JOHN KIRBY J. MIRANDA Page 3

MODULE 3: OPERATE BAR

1. An Entertainment or Cocktail Bar - a bar designed to provide special entertainment

BASIC PARTS OF THE BAR

BARTENDING NC II | JOHN KIRBY J. MIRANDA Page 4

THE BAR SERVICE BRIGADE

BARTENDING NC II | JOHN KIRBY J. MIRANDA Page 5

Basic Function: Prepares/mixes alcoholic and non-alcoholic beverages according to

1. Prepares or mixes drinks following standard recipes;

3. Takes charge of storage of beverages and bar supplies;

4. Makes report on beverage sales and spoilage;

5. Takes inventory of beverage consumption as well as of losses;

7. Attends to customer needs, requests and complaints at the bar counter

8. Pushes the sale of wines and other beverage items;

9. Checks availability of bar stocks and makes requisition;

10. Serves drinks from the bar counter when needed;

12. Performs other related duties as maybe assigned by superior.

BARTENDING NC II | JOHN KIRBY J. MIRANDA Page 6

Basic Function: Acts as runner and helper in the bar.

2. Looks after the upkeep of the bar area;

3. Assists in clearing soiled glasses, empty bottles, other bar items;

4. May assist in serving drinks to guests;

5. May assist the bartender in mixing and preparing drinks;

6. Assists in the storage and safekeeping of bar stocks;

7. Performs errand functions for the bar; and

8. Performs other duties as maybe assigned by superior.

D. Bar Waiter and Bar Attendants

1. Looks after the necessary preparations before the start of operation

a. Wipes prepares the necessary containers, glasses, napkins, trays other

b. Refills shakers and other condiments;

d. Sets up the tables.

specialties as well as out of stock items and undertake suggestive selling;

BARTENDING NC II | JOHN KIRBY J. MIRANDA Page 7

3. Takes and serves beverage and food orders;

5. Assists in welcoming and in seating the guests;

6. Attends to the settlement of the bill of guests;

7. Attends to guest inquiries, request and complaints; and

8. Assists in clearing soiled dishes, dirt and trash

2. Attends to reservation signs on the assigned tables;

keeps all reservation signs in place;

4. Assists in maintaining order and cleanliness in the bar;

5. Assists in the preparation on mise-en place before the start of operations;

suspicious persons noted; and

7. Attends to guests' inquiries, requests and complaints.

BAR SET UP AND SERVICE

BARTENDING NC II | JOHN KIRBY J. MIRANDA Page 8

Basic Preparations for Bar Set-Up

1. Check the cleanliness and condition of the following:

 Bar storage area

2. Check the bar station

 Check available stocks against the par stock list

 Make a requisition to replenish stocks.

3. Before opening the bar, see to it that: