Styles of spirits service

Service styles – neat/on-the-rocks/with appropriate mixers

Spirit is served with different type of non-alcoholic mixer, this combination of

mixer with spirit called style of spirit.

 On its own- without mixer only few drops of water

Or Neat
 On the rock- solid hard ice cube not to dilute the content only to chill it
 With an appropriate mixer-Water, Soda, Ginger Ale.

Task 1- Service of Whisky-on a well laid table.

Whiskey bar card
Salver with mat
Glassware(as per the style)
• Old fashion
• Copita/snifter
• High ball
Ice bucket(Ice cube,Tong)

Accompaniments or Munches
Chasers or Mixer
Coaster
Stirrer
Whiskey in shot glass as per order
Paper napkin

Procedure for service

1. GSW (Greeting Sitting Welcoming)

2. Offer bar card and explain little about beer.
3. Take the order from the guest and brought on.
4. Ask for the preference of glassware from the glass list.
5. Reconfirmed the order to the guest and prepare the BOT (Bar Ordered
Ticket).
6. Prepare a salver with all the required items: Whisky, coasters,
accompaniments, glassware etc.
7. Place the items on the table and at their respective position
8. For service ask the guest for the number of ice cube.
9. Pour in the whiskey in one go so not to form drops running on table
cloth.
10. Top it with ordered mixer as per preference of guest.
11. Stirrer is to be put on the table and used by guest himself.
 12. Open munches
13. Repeat when required and clean the table after the guest departure

Task-2 Service of Vodka

Vodka- it is a colorless, flavorless highly rectified alcoholic
beverages obtained from fermentation of corn mash. Vodka
can be obtained from anything containing starch or sugar.
Brand name- Absolute, Finlandia,
Skyy

Equipments Required
Vodka bar card

Glassware

High ball or Collin Glass

Ice bucket(Ice cube,Tong)

Accompaniments or Munches
Chasers or Mixer- orange juice, soda, soft drink

Coaster

Stirrer
Vodka in shot glass as per order
Paper napkin
Procedure:

1. GSW (Greeting Sitting Welcoming)

2. Offer bar card and explain little about Vodka.
3. Take the order from the guest and brought on.
4. Ask for the preference of glassware from the glass list.
5. Reconfirmed the order to the guest and prepare the BOT (Bar Ordered
Ticket).
6. Prepare a salver with all the required items: Vodka, coasters,
accompaniments, glassware chasers etc.
7. Place the items on the table and at their respective position
8. For service ask the guest for the number of ice cube
9. Pour in the vodka in one go so not to form drop.
10. Top it with ordered mixer as per preference of guest
11. Stirrer is to be put on the table and done by guest himself
12. Open munches
13. Re-pour when required and clean the table after the guest departure.
 Task-3 Service of Gin
Gin- it is a flavorless spirit obtain from the distillation of a neutral spirit
& flavored with juniper berries, grain use for gin is Corn, Rye and
barley with different combination according to the taste.

Types are London Dry Gin and Dutch Gin

Dutch gin- produced by double pot still method
London dry gin- produce by single pot and patent distillation method with grain
combination of (70%corn,10%barley,10%rice).

Brand name- Bombay sapphire, Tanqueray.

Equipment:
 Bar card of gin
 Gin brand as per order
 Glassware- John Collin
 Chaser-Tonic water Soda Soft drink
 Ice Bucket
 Munchese
 Coasters
 Paper Napkin
 Stirrers

Procedure of Service

 GSW (Greeting Sitting Welcoming) Offer bar card and explain little about Gins.
 Take the order from the guest and note down.
 Ask for the preference of glassware from the glass list.
 Reconfirmed the order to the guest and prepare the BOT (Bar Ordered Ticket).
 Prepare a salver with all the required items: Gin, coasters, accompaniments, glassware.
 Place the items on the table and at their respective position
 For service ask the guest for the number of ice cube
 Pour in the Gin in one go so not to form drops
 Top it with ordered mixer as per preference of guest
 Stirrer is to be put on the table and done by guest himself
 Open munches
 Repeat when required and clean the table after the guest departure.