Republic of the Philippines

CAVITE STATE UNIVERSITY NAIC

(Formerly CAVITE COLLEGE OF FISHERIES)
Bucana Malaki, Naic, Cavite
www.cvsu-naic.edu.ph

Management Department
Bachelor of Science in Hospitality Management
BSHM26: Bar and Beverages Management
BSHM III

Module 6: Types of Modifiers

Lesson 1: Glass required for type of Spirits

Lesson 2: Brand of alcoholic and non alcoholic
Lesson 3: Spirit Familiarization

Prepared by: 

RON CEOYD A. PASION

Instructor I

Reviewed by
MARILYN L. TESORERO                                            PETER DANIEL Z. DIAZ
BSHM Program Coordinator Management Department Chair

Approved by:

MAT M. NUESTRO
Director for Curriculum and Instruction
 Module 6

Modifiers

OBJECTIVE:

 Determine glassware required for different types of spirits.

 Different brands of alcoholic and non-alcoholic based on its respective classifications and
descriptions.

Instruction to learners:
1. The learner must read carefully and understand the module to be able to answer the
given activities and to be knowledgeable about the topic.
2. The learner is required to answer the pre-test and activities to know more about the
knowledge that he/she has.
3. Don’t hesitate to ask the teacher if the learner has questions or concerns.
4. In some parts of the unit, you will meet web links and it’ll help you for better
understanding for the lesson.

PRE-TEST
Instruction: Give at least 5 alcoholic cocktail drink

1.
2.
3.
4.
5.
 What is Modifier?
A modifier is a cocktail ingredient, usually alcoholic and typically a fortified wine or a
liqueur, that both softens the base spirit and adds flavor to the drink.

Examples of Modifiers
These are complementary ingredients of cocktails added to modify or enhance the
flavors. Spirits, aromatized wines, beers, liqueurs, fresh fruit juices, soda, eggs,
cream, water, etc. are used as modifiers.

Lesson 1: Glasses required for types of Spirits

Which Glass For Which Drink:

Wine

(1) Red Wine Glass

Glassware for red wine should have a larger, rounder bowl in order to swirl the wine

easily and help aerate it. A long stem will also keep the hand away from the drink in

order to prevent it from becoming too warm.

Examples: Pinot Noir

(2) White Wine Glass

White wine glasses will have a smaller mouth area, and therefore a smaller surface area

to aerate so that wine does not oxidize too fast. This is in order to retain the lighter, more
delicate notes that white wines will generally have.

Examples: Chardonnay, Sauvignon.

(3) Flute Glass

Sparkling wine needs even less surface area, as this will help preserve the bubbles and

stop it from going flat too quickly. Hence, the flute glass, with its tall, thin bowl and small

mouth. Also used for Champagne cocktails.

Examples: Champagne, Prosecco, Bellini.

Correct Cocktail Glassware

(4) Cocktail Glass

The classic, traditional cocktail glass is an inverted cone bowl, which can come in a

variety of sizes, usually around 3 to 6 ounces. It is used to serve cocktails without ice, or

‘up.’ Its shape evolved from the fact that all traditional cocktails would have interesting

aromas, and the large mouth allows the nose of the drinker to get close to the surface of

the drink and fully enjoy its scent and taste.

Examples: Martinis, Cosmopolitan, Brandy Alexander, Kamikaze.

(5) Highball Glass

A highball glass is a glass tumbler used to serve ‘tall’ cocktails and other mixed drinks

that contain a large proportion of a non-alcoholic mixer, and are poured over ice. It is

often used interchangeably with the Collins Glass, although the highball glass is shorter

and wider in shape.

Examples: Dark ‘N’ Stormy, Bloody Mary, Mojito, gin & tonic.

(6) Lowball Glass

The lowball glass, Old Fashioned glass, or rocks glass, are all names for a short tumbler

with a solid base which holds around 6 to 8 ounces of liquid. A solid base aids with

drinks that require ‘muddled’ ingredients. These low glasses can also be used for serving

a neat pour of liquor.

Examples: Old Fashioned, Negroni, White Russian.

Speciality Glassware

(7) Irish Coffee Glass

Hot cocktails such as an Irish Coffee or a Hot Toddy are best served in an Irish Coffee
glass, which is made with heat-resistant glass and has a handle attached, to enable you

to hold the drink comfortably.

(8) Hurricane Glass

The Hurricane cocktail, developed by New Orleans tavern owner Pat O’Brien in the

1940s, was first poured into hurricane lamp-shaped glasses; hence the name. The drink

and the name stuck, and it has been a mainstay in the French Quarter ever since.

(9) Martini Glass

Martinis were originally served in cocktail glasses (above), but the drink evolved into a

variety of vodka-based ‘tinis’ through the ’90s, and the serving sizes grew. Martini

glasses differ from the traditional cocktail glass by generally having a larger bowl and

being fully conical at the bottom.

Lesson 2: Brand of alcoholic and non alcoholic

Alcoholic

AMERICANO

30 ml (1 jig) Sweet Vermouth

30 ml (1 jig) Campari Bitter
Soda Water
Combine 30 ml Campari with 30 ml sweet vermouth in a highball glass filled with ice.  Top
with club soda. Garnish with a generous orange twist

KAMIKAZE

30 ml (1 jig) Vodka
15 ml (1/2 jig) Triple sec
15 ml (1/2 jig) Lemon juice
SHAKE and strain into cocktails glass.
Garnish with slice of lemon on the rim.

MARGARITA

30 ml (1 jig) Tequila
15 ml (1/2 jig) Triple Sec
15 ml (1/2 jig) Lemon or lime juice
SHAKE and strain into a salt-rimmed cocktail glass.
Garnish with slice lemon on the rim
SIDE CAR

30 ml (1 jig) Brandy
15 ml (1/2 jig) Triple sec
15 ml (1/2 jig) lemon juice
Shake all the ingredients and strain into cocktail glass.

TEQUILA SUNRISE

30 ml (1 jig) Tequila
120 ml (4 jig) Orange juice
5 ml (1/6 jig) Grenadine
BUILD the Tequila and orange juice into an ice filled Highball
NON-ALCOHOLIC MIXED DRINKS

(MOCKTAILS)

ACAPULCO GOLD

90 ml (3 jig) Pineapple juice

15 ml (1/2 jig) Grapefruit juice
30 ml (1 jig) Coconut cream
30 ml (1 jig) Fresh Cream
SHAKE and pour into collins glass including ice.
Garnish: Pineapple spear on the rim

FLORIDA COCKTAIL
60 ml (2 jig) Grapefruit juice
30 ml (1 jig) Orange juice
30 ml (1 jig) Lemon juice
15 ml (1/2 jig) Gomme syrup
Soda water(stir in)
SHAKE all excepts the soda water. Strain into an ice filled Highball glass, stir-in the soda water.
Garnish with fresh mint.

LEMON SQUASH
30 ml (1 jig) Calamansi juice (lemon)
30 ml (1 jig) Simple syrup
90 ml (3 jig) soda water
BUILD all ingredients into highball glass with ice.
Garnish with a slice of lemon in the drink.

PUSSYCAT
30 ml (1 jig) Lemon juice
60 ml (1 jig) Orange juice
Dash of Grenadine
Soda water
Shake all ingredients except soda, strain into an ice filled Highball glass. Stir-in the soda.
Garnish with orange and a cherry on the rim.

SAN FRANCISCO
30 ml (1 jig) Orange juice
30 ml (1 jig) Pineapple juice
Egg white
Dash Grenadine
Soda water
SHAKE all ingredients except soda. Strain into Champagne saucer glass.
Garnish with pineapple spear on the rim.
 Lesson 3: Spirit Familiarization

CATEGORIES OF COCKTAIL (MIXED) DRINKS

1. Pre Dinner Drink - a mixed drinks that are basically short and dry in taste and are
usually served before a meal to whet the appetite.
2. After-Dinner Drink – a mixed drinks that are basically short, sweet and or creamy type.
Could be well served after a meal.
3. Long drinks – are tall drinks, which consist of liquor (liqueur) with some mixers. It’s
usually a refreshing drink that could be drink anytime of the day.
BASIC TYPE OF COCKTAIL AND MIXED DRINK
 Buck – are long drinks made with liquor and a small amount of leomn juice and
ginger ale like a collins, a buck may be with any kind of liquor but originally, gin is
the best. Buck is excellent hot weather drinks.
 Gobblers – a summer drink made of crushed ice with wine or spirits and suga and is
decorated with fresh fruits and basically sprig of mint – use goblet.
 Collins – a tall iced drink of spirits, sugar and lime or lemon juice and filled with
soda water served in a collins glass.
 Coolers – a tall refreshing drink of Boston origin that usually contains litle amountof
juice – juice of ½ leomn, teaspoon syrup, liquor or wine and soda water, served in
collins glass.
 Fizz – an effervescent drink – popular drinksin the late morning and afternoon. They
are made of liquor, lemon juices and syrups; shake with ice then fill with soda water,
served usually in high ball glass – egg, both yolk and white, is used in some fizzes.
 Fix – are drinks put in a small tumbler, ice, tablespoon of lemon, sugar and liquor, no
dilatants is ever used
 Flip – a drink made with liquor and sugar, mixed with an egg and spice. These are
originally a hot drink, today, however, flips are serve cold. It is shaken with granted
nutmeg on top.
 Frappe – an after dinner drink of liqueur served in a cocktail glass over shaved ice.
Crème de menthe is usually used. Howver, any liqueur may be specified.
 Highball – a tall drink servedin a large highball glass, consisting of 1 jigger of a
specefied spirit, cracked ice and carbonated mixer such as soda and tonic.
 Julep – a mixed drink featuring fresh mint, bourbon or rye whisky, sugar and crushed
ice served in a frosted glass. The fresh mint leaves are muddle with sugar and dash of
soda before it will put in the glass, and then decorate with sprig of mint.
 Punch – a drink usually mixed in bowl in lage quantity and served from the buffet in
cups or glasses. A punch may also be mixed and served in individual glasses. Care
should be taken to mix ingredients in such ways that neither the sweet, the bitter, the
spirits or any other liquor is more apparent then another.
 Rickey – a drink made of a specified spirit served in tumbler or tall glass with the
juice and rind of a half a lime, ice and soda water.
  Mist – almost identical to frappe made by the shaved ice method, except that old-
fashioned glass is used and a twist of lemon peel is added as final touch. It is
customarily made with scotch or bourbon.
 Smash – a drink made of liquor and min, water, sugar and ice.
 Sour – a spiritous bevrage requiring lemon or lime juice and sugar, shake, ise soda
ghlass.
 Toddy – a drink made opf spirits, sugar and water and cinnamon. Generally, hot
water is used. It is best served in mugs than tumblers.
 Pousse Café – (coffee pusher) made up of combination of different colored liqueurs /
spirits and poured into different layers in such a way that it remain separate.
 Eggnogs – a drink made with liquorm sugar, creamy, mixed with an egg and spices.
It is shaken and served with grated nutmeg on top. A traditional Christmas drink.
COCKTAIL TASTING
The basic rule for cocktail preparation is knowledge of the products to be used. It is useful to
subdivide them into various categories, such as; distilled liquors, liqueurs, types of vermouth.
Good taste and sense of proportions will of course be helpful.
 Sight – is important to check cocktail color and limpidity
 Smell – is mportant to check cocktail bouquet and aroma
 Taste – important to check cocktail flavor.

References:
Abbey, J. (2003). Sales and advertising,3rd edition. USA: Educational
Institute of the American Hotel and Motel Association.
Ismail, A.(2000).Hotel sales and operations. Canada: international
Thomson Publishing Company
Foster, D.L. (2003). Marketing hospitality:sales and marketing for
hotels,motels and resorts. Singapore: Macmillan/McGraw-Hill
Lewis,R.C. & Chambers, R.E.(2000). Marketing leadership in hopspitality.Canada: John
Wiley & Sons, Inc
 ACTIVITY 6

Instructions: Give the following ingredients of each MOCKTAILS

1. FLORIDA COCKTAIL
2. SAN FRANCISCO
3. ACAPULCO GOLD
4. PUSSYCAT
5. LEMON SQUASH