Bar Manual Books I II III

ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
THE BAR MANUAL

RAISING THE BAR ON DESIGN, OPERATION & INNOVATION
ASIA PACIFIC F&B COUNCIL

STARWOOD HOTELS & RESORTS, 2015
EDITION 001
PAGE 1 PRIVATE & CONFIDENTIAL
ASIA-PACIFIC
F&B COUNCIL
THE BAR MANUAL

An ambitious project started in 2014; to develop a comprehensive manual that would assist Starwood Food
& Beverage leaders to establish a great beverage culture. It quickly became apparent that in order to do so,
all opportunities to improve on bar development should be taken, starting from the source. Whilst not all our
operations can go back to the drawing board and build a new bar, by defining a common ground between
owners, architects, interior design teams, project management and Starwood operational teams - much
improvement can be made, both for pre-opening as operating properties. The same is true for Food & Beverage
leaders and bar teams, a shared vision on operating supplies and consumables will help our teams collaborate to
innovate and own the market space in terms of beverage culture.
The purpose of this manual then, is not to introduce new standards, but to assist our design & operating teams to
make better use of the existing frameworks around design and operation through the introduction of three books:
BOOK I DESIGN
Aim: To create a physical bar that enables operational teams to consistently execute an innovative beverage program,
with a production capacity appropriate for the volume of business of the space it operates in.
Method: By increasing visibility of construction and civil engineering standards through text definitions, sketches and technical drawings.
BOOK II OPERATION
Aim: To create a beverage program and bar setup that allows bar teams to reach their operating potential.
Method: By defining product standards of operating supplies and bar consumables.
BOOK III INNOVATION

Aim: To inspire F&B leaders and bar teams to innovate their beverage programs, maximizing revenue potential.
Method: By analyzing leading bar concepts, new bar techniques, spirits trends and a paper & digital bar library.
ASIA-PACIFIC
F&B COUNCIL CL
BROICK TO
WS
E
1 DEFINITION
I - DESIGN
INTRODUCTION BAR CLASSIFICATION BAR DEFINITIONS

2 LAYOUT & DIMENSIONS
GENERAL DESIGN CONSIDERATIONS UNDER BAR REFERENCE DESIGN DIMENSIONS GROUND RULES UNDER BAR EQUIPMENT DESIGN
BACK BAR BASICS GUEST COMFORT
3 CIVIL ENGINEERING
CONSTRUCTION STANDARDS CIVIL PREPARATION
4 OPERATING SUPPLIES
II - OPERATION
INTRODUCTION GLASSWARE QUANTITY GLASSWARE STANDARDS BAR TOOLS SMALL ELECTRICAL APPLIANCES
5 IN OPERATION
FOOD SAFETY REQUIREMENTS FOOD SAFETY AUDIT SYSTEM STARWOOD ASIA-PACIFIC RESOURCES STARWOOD AP F&B BRAND PROGRAMS
COCKTAIL / BAR CONSULTANTS
FORW
BACK 6 SPIRITS & ICE ARD
SPIRITS QUANTITY RECOMMENDATIONS PAR LEVEL HISTORY & DEFINITION MASTER SPIRITS LIST CONGLOMERATES ICE
7 EDUCATIONALS 2015
III - INNOVATION
SPEAKEASY BARS PRE-PROHIBITION CLASSIC COCKTAILS MOLECULAR OR MULTI-SENSORY? COCKTAIL AGING BOTTLED COCKTAILS
SMOKING COCKTAILS COCKTAIL & FOOD PAIRING
8 TRENDS 2015
SPIRIT TRENDS ‘15 TRENDS BY DRINKSPIRITS TRENDS BY ASKMEN
9 LEADING THE INDUSTRY
BAR AWARDS MEET THE WINNERS AND FIND OUT WHY BAR MENUS HOW TO RUN THE WORLD’S BEST BAR
10 LIBRARY
BOOKS ON BARTENDING BAR CULTURE WEBSITES BAR CULTURE BLOGS ORIGIN OF THE WORD “COCKTAIL”

ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
THE BAR BOOK I

MANUAL DESIGN
RAISING THE BAR
ON DESIGN,
OPERATION &
INNOVATION

PAGE 4
STARWOOD HOTELS & RESORTS, 2015 EDITION 001
PRIVATE & CONFIDENTIAL
INDEX BOOK 2 BOOK 3
THE BAR MANUAL

RAISING THE BAR
ON DESIGN, OPERATION & INNOVATION
BOOK I
DESIGN
STARWOOD ASIA PACIFIC HOTELS & RESORTS, 2015 ©
ASIA PACIFIC FOOD & BEVERAGE COUNCIL
BOOK I EELCO BÖHTLINGK

INDEX BOOK 2 BOOK 3
DISCLAIMER
Starwood Hotels & Resorts Worldwide, Inc. Pte Ltd , 2015 ©
This document and the information in it are the proprietary information of Starwood Hotels & Resorts Worldwide, Inc. Pte Ltd and its affiliates (collectively, “Starwood”) and
are provided in confidence. Any form of reproduction, dissemination, copying, disclosure, modification, distribution and/or publication of this material is strictly prohibited
without the express written permission of Starwood.
This manual and all materials, procedures and systems herein contained or depicted (the "Manual") have been developed by, and are the sole and exclusive property of
Starwood Hotels & Resorts Worldwide, Inc. Pte Ltd.
The content herein may be protected by patent, trademark, trade secret, copyright, or other proprietary rights and laws, and is the private and confidential property of
Starwood. Unauthorized use, disclosure, or reproduction of any kind of any material contained in this Manual is expressly prohibited. The contents hereof are to be
returned immediately upon termination of any relationship or agreement giving user authorization to possess or use such information or materials. Any unauthorized or
illegal use shall subject the user to all remedies, both legal and equitable, available to Starwood.
This manual may be altered, amended or supplemented by Starwood in its sole discretion from time to time and is to serve as reference for operations only. It is your
responsibility to familiarize yourself with the contents of the Manual and to keep yourself apprised of any and all updates to it on www.starwoodone.com.
In the event of any inconsistencies or conflict between a provision in this Manual and any federal, provincial, state or local statute, regulation, order or other law, such law
will supersede the conflicting or inconsistent provision(s) of this Manual in all properties subject to that law. A franchised hotel should seek independent legal counsel for
advice concerning application of and compliance with any and all applicable law.
Copyright © 2015 Starwood Hotels & Resorts Worldwide, Inc. Pte Ltd. All rights reserved. The Manual may not be reproduced, disclosed or distributed without the
express written permission of Starwood.

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
BAR DESIGN WHAT’S THE

FUZZ ABOUT?
Great restaurants or bars don’t just CLICK TO BE
happen; if there is anything that
kitchen design has thought us, it’s that
fundamental workspace design has
INSPIRED
long lasting implications on the concept
honest operation of world class restaurant
concepts and at the same time pushes up
culinary boundaries for our teams to aim
for.
Having said so, requirements for bar design are not
well understood and often approached with the same
parameters as used in kitchen design. Working front of
house, using ice as a temperature/ energy source and
300+ ready to go products all mixed sequentially and
> ARTESIAN
fast faced at the very last moment has severely different
demands to workspace design.
Great bar design unlocks the opportunity to own the
market space in terms of cocktail and beverage culture.
There is much to gain in a global landscape where world
class bars exist primarily in global cosmopolitan hot spots
and still have a long way to go in the emerging markets
where the majority of Starwood’s property development
takes place.
The three bars linked here on the right definitely got it right,
> THE AVIARY > NIGHTJAR
be inspired by their passion and the results they achieved.

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
1 DEFINITION
I - DESIGN

3 CIVIL ENGINEERING
II - OPERATION
5 IN OPERATION
6 SPIRITS & ICE
7 EDUCATIONALS 2015
III - INNOVATION
8 TRENDS 2015
10 LIBRARY

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
01 DEFINITION
THE BAR MANUAL BOOK I / DESIGN
PAGE 9
MIRAMAR BAR, SHERATON MIRAMAR RESORT EL GOUNA
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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
INTRODUCTION CIVIL ENGINEERING

The scope of civil engineering in bar development encompasses two main
areas; equipment preparation in terms of facilities like power, drainage and water
Designing the perfect bar? Sounds ambitious, but when supply and the construction and installation standards of the physical bar and
stripped down to basics a bar needs to be good at a few equipment.
things only; Efficient to operate, easy to clean, comfortable These areas should meet stringent constructional standards, same as applied to
any aspect of hotel construction as well as food and workplace safety standards.
to sit at and stunning looking. This document aims to get This manual does not aim to cover generic construction standards, but included
in this section are food safety standards and recommendations.
there by exploring three areas of bar design.
GUEST COMFORT
LAYOUT & DIMENSIONS
As bars often provide seating directly at the front bar, guest comfort is an element
Nothing short of a bartender’s worst nightmare is a bar with a faulty layout and to factor in, at the early stages of bar design. The front bar should be shaped with
a tab grabber full of cocktail orders. To a bartender a bar is like a cockpit, in a this in mind and chairs should be selected meeting criteria for guest comfort.
relatively small space a bartender needs to be able to not only make a large
The result should be a comfortable place for guests to spend time sipping their
variety of drinks by combining hundreds of ingredients, but he/ she also needs to
drinks and thus, generating income for our properties.
maintain his cockpit to ensure it doesn’t run out of clean, chilled glassware, ice,
mixers, garnished and a whole lot more. On top of this, with guests looking over
his/her shoulder the bar has to remain spotless throughout.
A well dimensioned layout with the right components and storage space on the
right place is critical to success of the bartender and ultimately, the guests’ drink.

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F&B COUNCIL DESIGN
BAR CLASSIFICATION
When designing a bar it is imperative to classify its final
use and purpose, as this dictates many of the layout,
equipment and capacity considerations. A well defined
bar concept and outlook on business volume ensures that
investments are made responsibly, on areas that matter.
Bars could fall in between below classifications, however
design decisions will have to be made with the final aim of
the bar firmly in mind.
HIGH ENERGY BARS

High energy bars are bars that typically serve a variety of drinks at a high intensity.
Maximum efficiency and thus perfectly layout (multiple) cocktail stations are vital
for these bars to be operated to the requirements of the venue they serve. These
bars are found in night clubs, sports bars, theater’s and other environments
where a large number of guests gather for drinks. These bars need a significant
amount beverage stocks and OS&E ready to go. A clean back bar with sufficient
space for multiple sets of spirits (one set per beverage station) and sufficient
chiller space is essential. A direct connection to a pantry to optimize beverage
and glass par levels during operation is recommended which could be used for a
glass wash cycle, in order to minimize traffic for non-essential tasks in front of the
beverage stations.
Examples: Woo Bar, W XYZ, sports bars, convention bars
Right: High energy bar in a theater environment

Paul Hamlyn Hall Champagne Bar | B3 Designers | London

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F&B COUNCIL DESIGN
LOW-ENERGY / FULL SERVICE BARS

Low energy or full service bars operate a large number of hours per day and are
commonly located in hotel lobbies, lounge areas or stand alone specialty venues.
A bar like this is often part of a signature space of the hotel and aesthetic design
requirements will be demanding. On operational side these bars often need to be able
to operate independently of other bars or kitchens and at the same time cater for a
large variety of beverages. This is a space hungry type of bar that needs all required
equipment installed in the under bar to maximize the efficiency of the bartender.
Examples: Lobby lounges, specialist bars (whiskey, cigar, vodka ec.),
bars supporting outdoor areas’.
FRONT OF HOUSE DISPENSE BARS

Bars that function as support to a restaurant operation and do not have seating at
the front bar are considered a front of house dispense bar. As they are part of the
interior design, there are some aesthetic requirements, however there is more flexibility
in back bar design. Operation is demanding as these bars could for serve a high
volume of breakfast beverages and subsequently a large variety of drinks during lunch
& dinner service periods. This calls for an efficient all-round design to be able to cope
with these demands. There is a chance these bars are located in a close proximity to
shared equipment in kitchens like glasswashers or ice machines, which reduce the
requirements for dedicated under bar equipment.
Examples: Signature restaurant bars (Feast, Seasonal Tastes, Kitchen, Latest Recipe
etc.) or other restaurant support bars, pool bars supporting large spaces.
HEART OF HOUSE DISPENSE BARS

Heart of house dispense bars are bars that function with the same operational
requirements as front of house dispense bars, but are located in the heart of house.
These bars have limited aesthetic requirements, but should be setup to operate as
efficient as possible. These bars are fully made from stainless steel with cabinets
replacing back bar shelving for secure locking after hours. Most components would be
similar as used in kitchen design.
Left: Typical low-energy bar in an upscale environment
American Bar | Hotel Alfonso XIII, a Luxury Collection Hotel, Seville, Italy

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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
BAR DEFINITIONS UNDER BAR

It refers to the area under the front bar of the bartender’s side, holding all
important equipment used to make drinks and keep glassware spotless.
Front, back, top, under? Which areas of the bar do we Work flow must be considered while designing the under bar. It is the main center
refer to with this terminology and how to recognize? for the entire bar operations as the bartenders will be facing the guests while
preparing their drinks. This document introduces a reference design for the under
bar with detailed requirements of under bar equipment design.
FRONT BAR
It is the meeting point for the customers and the bartenders where the customer
order for their drinks and are served by the bartenders. Some front bars have
seating arrangements either in the form of elevated bar chairs, or regular table
seating as seen in some sushi bars or gastropubs. Dispense or heart of house
bars have distinctly different front bar designs as regular low or high energy bars.
BACK BAR
As the name suggests, the back bar is located at the back of
the bar. This most commonly consists of display racks set
over storage cabinets or under-counter refrigeration. The
back bar holds all kind of liquor bottles and glassware in an
attractive manner which enhances the appearance of the
bar.
Interior designers often go wild on the back bar design of
bars as it has a defining effect on restaurant and bar design
- this document aims to define which functional standards
should be adhered to, in order to ensure design & function
can coexist.
The base of the back bar functions as a storage space and part
of it may be a refrigerated cabinet, in general it is wider than
the storage cabinet on top. This is where extra stock is kept or
provision could be made for glassware, coffee machines or POS
equipment.

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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN

PAGE 14
BAR 333, LE MERIDIEN SAN FRANSISCO
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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
GENERAL DESIGN CONSIDERATIONS ARM’S REACH, 0 - 1 M

Within arm’s reach of a bartender all essentials required to prepare fast moving
Setting our hotels up for success starts from functional cocktails should be accessible. This includes an ice well, chilled beverage well,
running water & utility sink to dump ice, blender, speed racks for most commonly
design of operational areas. For a bar, the starting point used liquids, dash bottles (bitters etc) and bar tools like shakers / mixing glasses.
are several elementary design considerations. Whether LEANING REACH, 1 - 1.5 M
part of a restaurant or free standing, the setup, footprint Within leaning distance a bartender is able to access the back bar directly
placed behind him which should at least contain all sipping liquors, glassware,
and layout of a bar have long term efficiency and cost and part of the refrigeration units that in combination contain all commonly used
implications during operation. ingredients for the listed cocktails. Within this range on the front bar you might
find equipment that is less frequently used like juicers, cutting boards for garnish
preparation and draft beer installations. For specific types of bars with minimal
LAYOUT CONSIDERATIONS ON EFFICIENCY juice use, some of this equipment could be placed in a bar pantry.
Efficient bars are designed to prioritize the location of the most essential tools,
ONE STEP AWAY, + 1.5 M
supplies and equipment, necessary for the preparation of cocktails. From
In the range beyond 1.5 meter the LF / S IP P IN G L
a design perspective, this means that the station should have, within arm’s
HE IQ U
distance, access to running water, an ice bin (within internal divider for separating rest of the workspace is accessed S T S O
cube ice and crushed ice), bottle racks (speed rails), chilling space (in the form which could contain a glasswasher, I R I / I N
SP
P
G
RS
TO
of narrow wells) alongside ice bin for cold ingredients, glass racks for glassware POS, coffee machine, less commonly
used sipping liquors (back bar)
ON
RE
manageability, supplies (and space for mis en place), cutting board (cutting SS
board should be easily stow-able at station when not in use) and other essential and equipment for mise-en-place KE E
DIE N
COMM
NT
preparation.
D RI N
equipment for beverage preparation like blenders.
IA L S
BT
TS
To illustrate this, imagine 3 concentric circles around a bartender where the Above are the basis on which the
bartender is in the center and circles represent the distance to the bartender, requirements for efficient to operate
from close to far, arm’s reach, leaning reach and one step away. In the interest bars are set. These should be Arm’s reach 0 - 1M
of bartender efficiency, all essential ingredients and tools for basic beverage adhered to as far as the physical
preparation should be within arm’s reach. space allows. This comes with the
Leaning reach 1 - 1.5M
realization that a bar’s footprint
should be considered in the earliest
design stage of the venue. An under- One step away +1.5M
dimensioned bar has a negative
impact on a property’s operation for
eternity. Top: Bartender’s reach and layout

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F&B COUNCIL DESIGN
FRONT BAR
The front bar on the bartender side contains most of his essential beverage tools
and equipment. There are many considerations to make to improve operational
efficiency and general aesthetic of the front bar.
Most bar top surfaces are laminated or made up of high quality natural stone,
stone sealed or in natural form. The design allows for bartenders to work on top
of the front bar surface, where all glasses are placed in the sight of the guest
during drink preparation. Preferably the glass is arranged in the glass rail (drip
rail) which is recessed for about 3 inches at the bartenders side. The drip rail
is another opportunity to create an attractive design by illuminating it, or even
to build in a ice well into the bar top allowing the display of a large block of ice.
Functionality here is key though and should not be compromised as this is one of
the most intensively used workspaces of the bartender.
The front bar is supported on a vertical structure called “bar die” which separated Upper left: Removable rubber drip tray, easy to clean and suitable from an efficiency point of view.
Upper right: Illuminated drip tray, offering aesthetic advantage over a classic rubber drip tray.
the customers from bartenders’ work area. The customer side may be padded, Below: Block ice and chilled, decorative compartments as part of the front bar - POV | W Washington D.C.
decorated with carving, or left plain. A footrest runs the length of the counter on
the customer side from the floor of about 30 cm. If a sit-down bar is designed,
it will have high stools, tall enough to convert the bar to table and each stool will
have the space allocation of at least 70 cm length of bar. The stools should be
comfortable with proper height with footrest or the footrest of the front bar should
be within the reach.

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F&B COUNCIL DESIGN
Clean glassware is grouped according to the type and stored in the glass shelves
near the beverage station, on the back bar or in the overhead racks. Glassware CHEATER BOTTLES
for drinks in operation are exclusively placed on the glass rail, in sight of guests.
“When making drinks during service, any time
In most operations the bar serves guests directly at the front bar and at the same bartenders have to spin around or leave their post
time operates as a dispense bar for the dining or seating area. In that case the to retrieve a bottle, they lose precious time (and,
waiters collect the drinks from the main bar and an area of the front bar should be ultimately, money). But at Death & Co we use literally
dedicated to this. hundreds of ingredients to create our drinks, so it’s
In a typical bar operation the bartender should have adequate space to collect impossible to keep everything needed close at hand.
the captain orders/ Micros bar printer tickets, prepare the drinks, issue these
to the concerned waiters, receive empty glasses, empty bottles, and prepare Not long After we opened the bar, Phil decided
the bill. If a separate section is not set aside, the waiters will be forced to collect to decant some of the most commonly used
the drinks from the stations moving through space reserved for guests, this is combinations of essential ingredients typically added
certainly unwanted - a pick-up area needs to be prepared, often on either side of in small amounts- into small bottles topped with
the front bar. speed pourers. This shortcut seems like a no-brainer
now, but at The time we hadn’t seen anyone do this.
Over the years, our assortment of cheater bottles
has Multiplied like bunnies, and now we have a mass
of seventy some vessels of various shapes and
Below right: Natural stone front bar design | The Ozone | Design by Wonderwall | Ritz Carlton, Hong Kong sizes- repurposed soda bottles, antique glassware,
whatever we can scrounge up at flea markets---
containing a wide array of ingredients from syrups to
assorted modifiers and batches. Not one shift goes by
without a guest asking, “do you really know what ‘s in
all of those little bottles?” Our response: “of course;
it’s our job!”
A large (and painful) part of our daily pre service prep
involves cleaning, filling, and organizing our cheaters.
When we create a new menu. It’s a puzzle to figure
out the most convenient and efficient organization
for the bottles, with the most-used cheaters in the
easiest-to-reach spots. We train our bartenders to
have a purpose for every movement and to never be
empty handed.”

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F&B COUNCIL DESIGN
BACK BAR in the morning or a Whisky club

The back wall of a bar is best used to hold and display bottles and glassware on meeting on Tuesday. By varying the
the top half and incorporate shelving and refrigeration on the bottom. The back glassware and liquor on the back
bar should be visually appealing and should never be designed to incorporate bar - this can all be catered for.
workspace as that would result in bartenders working with their backs facing to However, when sacrificed for the
the guest and out of reach of the front bar, where other required tools are stored. latest piece of cast iron abstract
Exceptions are for coffee machines, as they are better looking from the front art, then compromises have to be
and not used continuously. This standard is different for heart, or front of house made which might result in limited
dispense bars which do not have seating at the front bar. beverage variety on offer, or delays
in speed of delivery. None of which
The display doubles as a merchandising device by displaying the bottles and are acceptable.
encourages the sale of premium beverages. This implies demanding design
requirements. The back bar is one of the most obvious visual elements of a bar
and should be striking looking without reducing its efficiency. UNDER BAR
Under bar refers to the area under
The base of the back bar
the front bar of the bartender’s
functions as a storage space
side. Work flow must be
in the form of beverage
considered when designing the
chillers, dry stock cabinets, Above: Contemporary and functional back bar design
under bar. It is the center around
beer keg and compressor Plateau Lounge | W Montreal, Canada
which the remaining bar layout and
station.
operation is planned.
NOTE ON OPERATIONALLY The under bar may be divided into multiple workstations according to the volume
EFFICIENT BACK BAR DESIGN of the business, this has footprint demands and a fully equipped 2-cocktail
Often sacrificed out of interior station design requires at least 6 meter of counter space. Each station will have
design considerations - the its own supply of fast moving spirits, ice, glasses, blender, utility sink, bitters and
back bar is that part of a garnishes, etc - within reach. The spirits in each station are grouped into house
bar where our operational pouring brands and premium brands, where the latter may be shared amongst
teams have the ability to multiple cocktail stations.
alter it’s setup to cater for Some high energy bars will have automatic dispensing system for mixes in
the volatile business our each: station (post mix), this has space requirements for compressors and other
operations cater to. A full post-mix equipment. The same applies for draft beer which rely on beer kegs
house on Saturday night, a and compressors. Both of these systems have the ability to be installed remotely
never ending line of latte’s which allows flexibility to optimize space efficiency.
Above: Back bar with storage for glassware & spirits
Il Milione | designLSM | Hong Kong

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F&B COUNCIL DESIGN
Extensive back bar and spirit selection with

incorporated ladder to reach top shelf spirits.
Scopa Italian Roots | Venice, CA, USA

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F&B COUNCIL DESIGN
BAR SURFACE ARRANGEMENT ICE & CHILLING

Excerpt from Joseph Baroski, bar consultant; “There are two specific surface tops As cocktail preparation almost exclusively relies on ice and other cold energy this
at a bar: the bar top (the bar area that is utilized by guests and is immediately should be one of the focal points in bar design. In our reference design this is
visible from outside the bar space) and the bar counter (the area that is normally factored in with specific design requirements for the cocktail station with its ice
set below the bar top and where sinks, ice bins, etc. are cut into). and chilled bottle well and by allocating sufficient space in the back bar for space
efficient bottled chillers.
Unlike kitchen areas, bars do not need wide open counters as workspaces.
It is most efficient and visually pleasing when bars are designed so that the In general the ice well is the central point of a bar station. This should be deep
bartender can make drinks on the bar top instead of the bar counter. This is enough to hold lots of ice, have a metal divider to separate 1/4 to 1/3 of the
done by minimizing the width of the bar counter and overlapping the bar top and space for crushed ice, and have a sliding metal cover to protect the ice. On both
bar counter. This also reduces clutter and removes the counter from view of the sides of the ice bin should be wells for cold mixers or perishable liquids. The wells
guest.” share a metal wall with the ice bin without a gap so that the cold temperature
of the ice is easily transferred to the mixers held in the well. A detailed cocktail
station layout is included in this document.
Above: On left, common counter space setup, versus right, barcounter setup (preferred)

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REFRIGERATION SERVICE AREA

Refrigeration should not be under appreciated in bar design. The consequences If a bar is servicing guests which do not immediately order their drinks at the
of doing so often lead to capital investment after opening of a property. With bar, such as guests in a dining area or lounge (as is the case for almost all bars),
sufficient refrigeration bar teams have the ability to work ahead of time (mise-en- a designated service area is needed. This is the space at which the bartender
place) for cocktail and beverage preparation containing fresh fruit and vegetables, fulfills drink orders for the house guests and where the service staff picks up and
carry the required and preferred variety of wines by glass, offer a good variety delivers the orders.
of local and imported beer and all served in chilled glassware, all of which are
This area should be part of the bar top at a bar station out of the way of guests
revenue generating elements of beverage operations.
at the bar, usually at the end of the bar. It is important that the service area is not
Sufficient refrigeration starts with at least two 3-door chillers for a full-service bar. in a space that will interfere or disturb guests at the bar, and should also be kept
In certain bar designs, sections of the under bar could be utilized for drawer or away from guest traffic areas as the service staff traffic it creates may get in the
drop-in type of glassware chillers. way of guest traffic. Sometimes additional space and setup is required to allow
access by service staff to additional glassware, garnishes, red and/or white wine,
GLASSWARE CYCLE water, and/or additional items.
When setting the footprint available for the bar, it is important to consider space
requirements of a glasswash cycle. A low energy bar should always be planned HEART OF HOUSE DISPENSE BAR
with a glasswasher as part of the bar as this greatly improves bartender efficiency. A heart of house dispense bar, which is a bar that is located entirely within
Ideally the glasswasher is part of the underbar and together with other essential heart-of-house and is not visible to guests, should follow the same guidelines on
equipment this brings the required front bar space to at least 520 cm. operational efficiency as indicated for bars located in front of house areas. The
High energy bars with adjacent pantries could be designed with a glass wash front bar in that case will become entirely a pick-up area.
cycle in the pantry and not part of the bar itself as they often require a dedicated
associate or team just for glassware turnover. It is not required to plan this
operation in the front of house, however this setup increases the need for a large
dispensing area to load the bar with fresh clean glassware during the peak of
the operation. Sufficient service area space to handle incoming and outgoing
glassware, as well as outgoing drink orders should be reserved.

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UNDER BAR REFERENCE DESIGN

By reviewing various under bar layouts and analyzing
design considerations of these, trial operation of some of
them and input from our bartenders, we came to a set
of standards on layout and dimensions that resulted in a
reference design for an under bar. All equipment locations
are explained and can be applied to alternative bar
designs.
UNDER BAR LAYOUT

By far the most discussed and obvious layout consideration is the one of the front
bar - depth, height, floor plan and equipment placement are all hotly debated,
and a perfect, one size fits all approach might be hard to come to. There are
though considerations any designer should take into account when designing
and underbar. As a rule for the reference design we have worked with readily
available bar elements like IMC, Krowne and others offer - but this did not
limit us from recommending alternative dimensions where needed, as
some of the generic workstation design has not kept up with other
innovations like current types of powerful & silent blenders.
Furthermore, when looking at equipment ranges from major
manufacturers it becomes clear that there really are very little
fixed standards applied to equipment, as they all vary in depth,
height and layout. Following are a set of layouts standards we
feel are ideal and should be approached closely in Starwood bar
design.

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
DESIGN & LOCATION STANDARDS OF FRONT BAR EQUIPMENT

1. HAND WASH STATION
A hand wash station is ideally placed at each entry point of a bar to allow a
bartender to easily sanitize his/her hands when re-entering the bar. The picture
9
shows a knee operated model, which is preferred over hand operated models.
8
12 Some of these stations come with in-build soap dispensers which is a great
10 solution for the otherwise loose hand-soap and detergent.
5 11
2. DRY WASTE BIN
4
7 A dual-bin recycle setup is an requirement for Starwood bars in Asia-Pacific
and should be common in other area’s as well. In this setup of dual bins one
is used for dry waste and one for wet waste. A third bin for bottles only is
6 recommended for high energy bars, but this does not need to be a energy
consuming build-in model for low energy bars.
3 Waste bins require to be covered at all times but a handy flip to allow easy
access as used in our reference bar is a convenient way to comply with this,
whilst being operationally friendly.
2
3. WET WASTE BIN
1 Same as the dry waste bin, however as wet waste is more common in cocktail
forward operations we recommend placing this closer to the cocktail station.
4. JUICE STATION
The juice station is placed directly left from the cocktail station and in close proximity to the mise-en-place station with cutting board,wet waste bin and utility sink. This is
ideal for juice production as all tools required are in place. In many other bar designs this location is reserved for the blender, but seeing most bartenders are right handed
and in most bar concepts the blender is more often used in cocktail preparation than a juicer we believe the blender should be in the better location, hence on the right.
5. MISE-EN-PLACE STATION
The mise-en-place station is used for off-peak hour preparations (like juicing, infusing, cutting etc) or garnish/ juice preparation during operation. It’s essential that all required
tools to work hygienically and efficiently are in close proximity of this station and in our reference bar design all this is accessible without having to take a step (arm’s reach).

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
6 UTILITY SINK
The utility sink serves the mise-en-place
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sufficient in size. Minimum recommended
dimension is 50x50 cm.
On design the utility sink needs to have
a drainage strainer to avoid that left over
solid ingredients from dumping the ice
clog the drain. This sink has access to hot
and cold water through a classic hot/cold
or mixing faucet.
7. COCKTAIL STATION
The cocktail station has a dead central 10. SPEED RACK
location in the reference bar design as the bartender will spend most of his time The speed rack provides arm’s reach access to pouring spirits and other
here. This allows the equipment to be centrally located around the bartender non-perishable beverages.
which results in the greatest efficiency. There are specific recommendations for a
cocktail station design explained further in this document. 10. BLENDER STATION
The blender station in our reference bar design is designed to house a modern,
8. CHILLED BOTTLE WELL fully enclosed blender without disturbing the work flow of the bartender.
The chilled bottle well on both sides of the ice well of the cocktail station takes Traditional blender stations are under-dimensioned and it is worth to invest in a
advantage of the chilled sides of the ice well which keeps the bottles stored custom design with the guidelines given further on in this document. The blender
here chilled. The reference cocktail station design is spaced to have the bottles station is placed directly on the right of the cocktail station which for any right
submerged to the bar surface level which avoids they disturb the work flow of the handed bartender is his sweet spot which allows the greatest accuracy and
bartender. speed of operating this. The utility sink directly on the left of the beverage station
is used to rinse the blender after use, directly after pouring the drink from the
9. GARNISH TRAY blender jug.
The top of the ice well or the bar back directly above it provides arm’s reach
access to garnishes and drink condiments. The design of the condiment tray will
allow some form of chilling. A design for this condiment tray is recommended
further on in this document.

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
12. DRAFT BEER STATION OTHER BAR EQUIPMENT

The draft beer station is placed on the right from the blender station. Depending
POINT OF SALE (POS)
on the size of the front bar there are various alternatives for this design. In case of
A POS that is frequently used has to be placed on the front bar as the server
an oversized front bar, this station could be expanded with under-counter (chilled)
faces the guest when operating it. The best location for this is at the entrance of
glass storage shelves/drawers for easy access to glassware during operation.
the bar, even before the hand wash station. Exception could be made for front of
However if the front bar is more narrow, space could be saved by moving the
house dispense bars that have no seating at the bar counter, they could choose
compressor and beer keg storage to the back bar or even a remote location like a
to integrate the POS in the back bar. Bar printers are fine to be placed on the
pantry or cellar. Most compressors offer this facility but please check this prior to
back bar.
purchasing this. In case the bar offers multiple beers on draft (and a purpose build
bar should), a compressor should be selected that accepts multiple beer lines. COFFEE MACHINE
For most versatile bar operations a coffee machine is ideally placed on the
13. GLASSWASHER back bar. Preferred models are 1- to 3 groups semi automatic piston models,
Indicated as optional in the reference design, space allowing, it is recommended depending on the output requirement with on-demand grinders. The total width
to add this to the right of the draft beer station. Having a glass washing operation of a 2 piston machine and grinder is at least 80 - 100 cm. Consideration of this
in a bar increases the self reliance of the bar and helps bartender productivity as is that coffee machines will block the view to the back bar, generally look better
the bartender in most operations has available time to operate a glasswasher in from the front and create significant heat, all of which does not contribute to
between drink and mise-en-place operations. The glasswasher should be outside guest comfort. Alternatively coffee machines and related equipment could be
the range of the mise-en-place and draft beer station as this will allow a second placed in a coffee pantry if bar space is limited.
bartender or back assistant to operate the glasswasher during peak operation
without blocking the work flow of the primary bartender tending the cocktail ICE MACHINE
station. Adding an ice machine to a front or back bar is recommended for larger footprint
low energy bars that have limited pantry space. This allows to easily fill up the
In case of a tight front bar the glasswasher may be installed in the back bar, as ice wells without the need to transport ice from other area’s of the hotel. Check
long as it is covered by a decorative worktop. The glass washer should never the manufacturer specs in detail before ordering these as many models exceed
be directly opposite of the cocktail station as this place is reserved for a quick to the front bar top height that allows a maximum of 80 CM (total worktop height is
access bottle chiller. This would also limit a second bartender from operating the 85 CM) vertical space for equipment installation underneath it. As the back bar
glass washer as he would block the workspace of the primary bartender. is slightly higher this is often more accepting to an ice machine. In that case the
decorative counter should cover the ice machine.
GLASSWARE SHELVES / GLASSWARE CHILLERS
Bars with a large footprint could choose to add glassware shelves or chillers in
the front bar which is especially helpful if there is limited back bar space. A trade-
off of this is that this could increase the distance between the cocktail station and
other equipment, recommended placement is in between the wet garbage bin
and utility sink or blender station and draft beer station.

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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
DOUBLE COCKTAIL STATION SETUP

Considerations that have to be made concerning a two-station setup are on duplicate
equipment and the capacity of equipment that will be shared. Below is a suggestion
in case of a straight bar, developed from the single cocktail station reference design.
Equipment to duplicate is the cocktail station with blender and utility sink. This
completes a majority of the cocktail preparation workflow. The back bar in the location
of the second cocktail station needs it’s own supply of glassware and house pouring
spirits. Premium spirits can be shared in the center of the back bar.
Other shared equipment is the mise-en-place station, recycle bins, juicer and draft
beer station. This caters to most of our current bar concept demands, however
alterations need to be made for alternative concepts, like ones heavy on draft beer.
They would be better off having the draft beer station in between the 2 cocktail
stations.
With additional counter space there is also the opportunity to store more glassware in
the underbar, which could be done by adding glass shelving outside of the perimeter
of the utility sink / cocktails station / blender station
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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
DIMENSIONS GROUND RULES

Same as for the layout of an under bar, there are
dimension standards that should be followed to
create a comfortable and efficient workplace.
EQUIPMENT SPACING
Recommended dimensions are defined for work
top height, bartop, seating heights, overhang and
various other elements. These should be used
as ground rules from where bar design starts.
35
Depending on the actual space several design
derisions could be made as alterations on these
rules, however a safe and comfortable work place
should never be compromised. 35
The section drawing on the right side depicts

several standards that define counter-top heights 145
and show how a front bar is designed to allow the 25 20 20 40 35
bartender to work directly onto the work top.
The bartender in the drawing has a height of 165
cm, indicative of bartenders in Asia-Pacific.
105
70 90
75
30
15
55 90
Right: Section drawing of a typical bar
with minimum space requirements 145

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
100
30
50
40
85
100
40
40
75
Left: Layout and dimensions of the single
cocktail station reference bar
40 Left below: Section close up of the front bar
Below: Top view of miniumum dimensions for
the reference bar
25 20 20 40
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115
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40 40 40 50 100 40 100 110
55 410 / 520

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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
UNDER BAR EQUIPMENT DESIGN ICE WELL SIZE

The ice well of a cocktail station needs to hold any variety of ice used in the
STANDARDS preparation of drinks. Depending on the level of specialization this could be
more or less varieties and shapes, but the minimum is two; cubed and crushed
As with the generic layout and dimension standards of ice, in a standard 1/3 - 2/3 configuration. In our standard design below there
are two compartments, where the ice compartment dedicated to crushed ice
under bar, the design of the individual equipment could holds 27 liter (20 x 30 x 45 cm) - roughly 18kg of crushed ice and the cubed ice
make or break the efficiency of a bar. We zoomed in on compartment double this, at 54 liter (40 x 30 x 45 cm) - or 37 kilo of cubed ice.
This is certainly not a one-size-fits all solution and depending on the bar concept
the design of the most important elements of an under bar this will have to be altered. But consideration has to be made on the capacity of
the ice vs. the drink output. A small ice well needs refilling too often. It is a good
COCKTAIL STATION idea to choose or build a ice well with adjustable compartments, as the ice well
The cocktail station is a critical element to get right. Not only does it hold the needs to develop along the beverage concept and this is not meant to be static
most important tool for the cocktail bartender, ice - but it is the only place where over the years.
you see a bartender staying idle. The entire work flow of a bar centers around
this portion of the bar and the less a bartender has to move from here, the more
productive he/she can be.

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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
ICE WELL ISOLATION & HEAT TRANSFER DRAINAGE

Isolation and heat transfer are essential factors to consider in the material As we are dealing with melting ice, good drainage is essential. One center pipe
choice. Vertical heat transfer is unwanted as this means that the energy of the with grill is sufficient, however none of the internal dividers should block the flow
ice leaks away into the surrounding bar space. Horizontally though, heat transfer of the water and either need to hover 5 mm above the bottom of the ice well, or
is permissible/ required as this chills the adjoining beverage wells, which allows require perforation to allow water to flow through. This also applies to the walls
perishable beverages to be stored in direct reach of the bartender. separating the ice and bottle well which allows for easy cleaning or even to add
To achieve this, the bottom and outer walls of the cocktail station should be made ice to these wells for extra chilling energy.
of stainless steel, filled with a form of isolating material. There are cocktail station
SLIDING COVER
in the market with cold plates build into the bottom of the cocktail station that
essentially chill soft drink lines that run through it (post-mix station). This is not The sliding covers protects the ice from foreign objects during operation. The
required when there is no post-mix installation present. Upwards heat transfer is cover sits on top of the ice well wall and is fully removable to allow for easy
harder to manage (but also less of an issue as cold energy travels downward) as cleaning. It consists out of 2 parts, of which the back part is rigid and the front
this is also the point of access to the ice, but the least that should be installed is a part slides backward. This creates a small surface space, great for storing
protective stainless steel cover that at the same time protects the ice from foreign condiment or garnish containers.
objects entering the ice well. This can slide over the outer walls of the ice well that BEVERAGE WELL
in our standard design is made from a 4 mm thick S/S plate.
Taking advantage of the ice storage and central location with a properly spaced
and chilled beverage well increases efficiency with the ability to store common
requirements within the reach of a bartender. Spaced at least 13 cm wide, this
well allows storage for the familiar store ‘n pour bottles or other bottles for which
chilling is a requirement. To ensure this, it is essential that the adjoining ice well is
not isolated and a solid S/S wall takes care of this, calculated at 4 mm thickness
as this is carrying the sliding cover at the same time.
HOT WATER FAUCET (HIGH ENERGY BARS)
A good addition to a cocktail station, especially in high energy bars, is a simple
hot water faucet. This eases the cleaning of the station but more importantly
greatly reduces the time to melt your ice in case of glass breakage. This is a
helpful tool for a high energy bar as glass breakage is inevitable at some point
during the operation and in line with Murphy, never at the time that you can afford
a break in beverage production.

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F&B COUNCIL DESIGN
CONDIMENTS TRAY GARBAGE BIN

The perfect condiments tray for perishables needs to meet the following criteria: The perfect solution for a bar garbage bin meets the following criteria:
- Easy to clean (S/S or hard plastic) - Easy to clean (S/S possibly with hard plastic insert)
- Able to chill (by having ice in contact with the bottom) - 2 compartments (wet & dry garbage), or 2 bins placed next to eachother
- Accepting covers / inbuilt cover - In-built as part of bar station
- Preferably allowing bar back installation - Easy to access
Ideal in all respects are a series of Gastronorm 1/9 (108x176) inserts in a S/S - Fully covered
holder that accepts ice and is easy to install on a bar back. The whole rail is There are several designs that meet the above criteria, the variation is in the way
removable to facilitate the cleaning process. they open, either by sliding, tilting or wheeling out. It is preferred to have a quick
Stainless steel universal covers are used to protect the garnish from foreign access lid/opening that allows the bin to be opened using one hand only. The bin
objects in operation. The 1/9 size is ideal for most perishable garnishes and the needs to be fully closed to avoid smell or pests to affect the bar.
bar we are designing will fit at least 5 of these side by side, enough variation for
the most used garnishes or
condiments. Keep in mind
that fresh fruit garnishes
need to be prepared daily
and remain chilled during
operation.
Dry, non-perishable garnishes
are best stored in attractive
looking glass jars either on
the bar top or bar working
surface.
Above left & middle: Slide-out recycle bin design

Above right: Tilt-out bin design
Top: Gastronorm (GN) 1/9 tray with bar back mount & ice spacing
Above: Gastronorm (GN) 1/9 cover
Right: Alternative condiment tray, bar surface placed

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F&B COUNCIL DESIGN
BLENDER STATION You will also see blender stations with in-build dump sinks and a blender tray
Blender stations are used to place and operate blenders efficiently by recessing that is attached separately and protrudes into the bartender’s work area, up until
them into the bar top. This way the opening of the blender jar is just above the speed rack of the cocktail station. This is not recommended, a blender has a
the bar surface and the blender is close by the bartender without limiting his significant height (+/- 45-50 CM) and even with a proper spaced blender tray, you
movements / bar space. Unfortunately many blender stations in place today are would want to avoid that the blender obstructs bartender movement. In addition,
too small to accept the current models of commercial blenders with sound cover the remaining space for a sink is often too small to serve as primary utility sink
and oversized engines. At a common 8” / 20 CM depth for the blender tray and and another sink has to be added to the bar. Then again, we are looking for a
average blender footprint depth of 12” / 30 CM they do not fit, which results in blender tray depth of at least 12” and these designs are not able to cater for this.
the blender to end up on the bar work surface where often there is no direct
space in the vicinity of the cocktail station which reduces speed of preparation.
A good blender station then has a minimum blender tray size of 12” / 30 CM
deep and a similar width. With an overall depth of 21” / 55-56 CM of the under
bar surface the remaining space could be used to place ingredients used for
cocktail preparation as in our bar design these stations end up directly right from
the ice chest (a so called “flat top” blender station). Ideal then to place bottles of
bitters / cheater bottles or other bar tools. Then lastly, a blender requires power,
ensure to have a routing for the power cable in the back of the tray like pictured
below.
40
30
15
Left: Footprint (top view) of a blender station

with correct dimensions
Right: Image of a typical flat top blender station

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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
BACK BAR BASICS GLASSWARE

Most under bar designs leave little space for glassware and in that case it is the
Where the front bar is seen as the main part of the back bar that will hold the major share of glassware in direct operational use.
High energy bars, or bars with a small footprint could make use of a two-tier
bartenders workspace, the back bar is the lifeline. It design like illustrated in the following images and our reference design to optimize
contains most, if not all, of the ingredients used to make storage efficiency. With glassware neatly stacked on rubber mats on the lower
half and spirits on the top.
drinks. The right design optimizes space and keeps all
When calculating the exact dimensions and recommended capacity, the average
necessities in reach, without it, a bartender could end up glassware turnover in relation to the capacity of the bar should be calculated. To
running marathon distances for one night’s worth of drink make this easier we collected data from several reference bars in use today and
compiled this into a glassware calculator (> link).
preparation.
SPIRITS
POS / OTHER EQUIPMENT When it comes to spirits, efficient back bar designs optimize balance between
Depending on front / under bar spacing there is a chance that the POS or storage space and accessibility. It is all good to stack spirits until ceiling height,
even coffee machine will need to be placed on the back bar. In the case of but ladder access is not effective for high energy bars. Much better suited are the
a single beverage station bar, this could be on either side of the bar, but it is stair designs seen in the following samples taken from Shanghai and Osaka bars
recommended to leave the space directly behind the beverage station reserved and used in our reference back bar design.
for spirits and glassware storage. Follow the principles from the arm / leaning
reach when designing the placement of this.
St Regis Bar, Osaka: Back bar stair design storing 5 spirits in one line. Hakkasan Shanghai: Back bar design with POS cut-out. Hakkasan Shanghai: Levelled storage for glassware and spirits, similar to our reference back bar design.

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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
REFRIGERATION The interior design part is out of scope of this manual but one way of optimizing
Placing the right kind of refrigeration is as important as planning space for this in storage is shown below in a reference back bar design.
early back bar designs. As an example we compare a purpose build beverage This design offers easy reach for bartenders (in this case the bartender pictured is
cooler and regular (kitchen) refrigeration. The below IMC bottle cooler (V135) used 170cm high) - and, this could be improved by using 80 CM beverage coolers or
135 CM width of back bar and holds around 300 regular beer bottles (330ML). reduce the height of glass storage.
The height of 90 CM allows stacking of three tiers of bottles and the integrated
Each one meter in width of this bar design holds roughly 36 bottles and 80 high-
compressor absorbs less usable space than in the case of a side-mounted,
ball glasses. This could be increased by spacing the stairs wider so that 5 spirits
kitchen inspired design. For specific back bar designs a height of 80 CM is
in one line could be placed, increasing this to 60-70 spirits / meter.
more suitable and most larger manufacturers offer this height on some of their
beverage cooler design. Our earlier reference 25 15 15
front bar design,
In comparison, a 135 cm wide side mounted compressor bench chiller has two
measuring a
doors and two shelves only allowing not much more than 150 bottles to be
minimum of 410
stored; only half the capacity of a bottle cooler with the same footprint.
cm would hold an
easy 130 spirits
(when considering 15
50 CM loss from
POS placement). 15
Sufficient for most
5
bar operations.
Please see the 25
operations section
of the Bar Manual
for spirit quantity
recommendations.
BACK BAR REFERENCE DESIGN

There are various ways of honoring an operational storage and equipment
requirement and still allowing visually appealing designs that amplify the design 80/90
of the bar itself. In fact, most back bars are designed as a signature piece of the
overall venue design. The visual portion of the back bar (starting from the surface
on top of the refrigeration) really only has to serve a two-fold purpose. On one
hand provide sufficient space for spirits & glassware and on the other to show off
a signature design.

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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
GUEST COMFORT
The front bar is a comprehensive and defining part of a bar as this
dictates both operational efficiency, majority of the appearance
and guest comfort. With the right design, front bars provide a kind
of comfort that suits guests looking for a quick drink or complete
gastro-pub type of meal.
FRONT BAR & BAR TOP
Although not all bars will have seating at the bar, the majority of bars will, so it is important to
Upper right: Uncomfortable front bar missing overhang,
take guest comfort into consideration. A bartender of average height should easily be able creating distance between guest and drink
to reach to the end of the bar top closest to the guest. This makes service possible and is Below: Comfortable front bar with overhang & passing,
essential for efficiently assisting the guest (and not the least for a visually engaging cocktail offering a larger guest surface
workflow). Additionally, the bar top should allow for leg room underneath. A common mistake
is to design the bar to drop straight down from the guest end of the bar top; this is not
comfortable to sit at.
PADDED BAR TOP

A way to further enhance guest comfort when seated at the bar is to add padding on the
guest side of the bar top. A guest can comfortably lean on the bar to keep balance without
getting sore arms from the impact of the hard bar top material. This padding should be made
out of regular cushion foam, finished with water resistant and easy to clean fabric like faux
leather or similar.
FOOT RAIL
A foot rail offers a secondary choice for guests to place rest their feet. Even in the case that
bar chairs offer leg support, it is still preferred to install leg support fixed to the front bar for an
alternative seat position or to accommodate taller guests.
PERIPHERALS
Thoughtful additions to a front bar like bag hooks and multi-plugs or USB slots help guests to
settle in comfortably.

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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
Right: Leather padded bar top providing

supreme guest comfort
The Bar | The Westin Tokyo, Japan
Far right: Dedicated dining bar top by

using an alternative bar top design
Jaffa | Baranowitz Kronenberg
Architecture | Tel Aviv, Israel
Below: Traditional designed bar top with

foot rest, rail, overhang and comfortable
chairs in a restaurant environment.
Kaspar’s | The Savoy, London

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ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
BAR CHAIRS HEIGHT

Essential to guest comfort are the bar chairs. The height requirement for a bar chairs is defined by the height of the front bar.
Several elements determine the actual The seating should be high enough to allow the guest elbows to be comfortably
comfort of these chairs and should be taking placed on the bar top, but still leave enough space between the upper legs and
into account when selecting chairs. the bottom of the bar top. In a standard situation, the bar top will be around 105
cm height, which suits a bar chair with a height of 75 - 80 cm.
ROTATION
CUSHIONING
A chair that is able to rotate around a vertical
axis allows guests to more easily take their As with any chair design, proper cushioning on the seat and back rest is critical to
seat compared to a fixed leg chair. A rigid comfort. It should be firm enough to remain comfortable for an extended period
design requires the guest to adjust his seat of time. Fabric for the finishing ideally breathes, is durable and easy to clean.
to a comfortable position in relation to the Certain synthetic (faux-leather) products like leatherette do not breathe and cause
front bar after taking a seat. On the other excessive transpiration. Not recommended for al fresco or even open-air tropical
hand rotating chairs poses challenges in lounge bars.
aligning them up perfectly when not in use.
Some guests feel the rotation introduces
Left: Bar chairs that allow vertical axis rotation are easier to get on and off
instability. If the right chair is selected both Below left: Example of a rigid bar chair with fixed frame
are acceptable options, attention should be Below right: Example of a contemporary height-adjustable and rotating bar chair
given to cushioning and overall stability.
BACK REST
Even though bar chairs are not designed to
fully support the weight of a person leaning
against the back rest (the chair would tilt
backwards) a backrest of average length
adds comfort to the chair. Without any
backrest the guest will need to lean forward
on the bar for balance.
LEG SUPPORT
Bar chairs need to have a form of leg support
that allows the guest to place both feet firmly on it without losing balance. A
durable leg bar should be a concern when selecting the bar chair.

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
03 CIVIL ENGINEERING
PAGE 38
BAMBOO CHIC, LE MERIDIEN BANGKOK
INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
CONSTRUCTION STANDARDS FLOOR WASTES (DRAINS)

Floors flushed with water or hosed down must be graded underneath the
When designing bars the following minimum requirements equipment (1:25 - 1:50), and a floor waste installed. Out of a bartender comfort
point of view, it is not recommended to grade the floors between the front and
will help the hotels to meet basic food safety standards. back bar. Floor wastes are required in areas where significant wet cleaning is
These are minimum standards and will help to create bars required. This is highly recommended for high-energy bars as it will greatly help
the cleaning process.
that are easy to clean, maintain and ultimately, better to
When using floor drainage there must be no areas where water can pond, such
operate. as dips or hollows and must be sufficiently graded towards the floor waste so as
to allow water to freely drain away. Floor drains can only be finished in stainless
Based on: Starwood AP Design & Construction Standards Version 5 - 6th steel. This includes both the actual drain and the drain cover.
January 2014 - The Environmental Health Consultancy (EHC)
FLOORS
Floors must be designed and constructed in a
way that they are able to be effectively cleaned,
unable to absorb grease, food particles or water,
be laid so that there is no ponding of water and
to be unable to provide harbourage for pests. For
associate comfort and safety they should have
anti-slip treatment, or covered by removable, easy
to clean rubber mats.
Examples of floors that meet the criteria including
floors in food preparation areas shall be finished
with one or a combination of the following materials:
Sealed quarry tiles or ceramic tiles
Stainless steel
Laminated thermosetting plastic sheeting
Polyvinyl sheeting with welded seams
Epoxy resin
Steel trowel case hardened concrete and similar impervious material
> Example of commercial heavy duty, slip resistant flooring (Altro)

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
COVING PIPES, CONDUITS AND ELECTRICAL WIRING

Coving is required to assist with cleaning to ensure that accumulations of dirt, Service pipes, conduits and electrical wiring need to be either concealed in floors,
grease etc. are removed. Where coving is installed at the intersection of floors plinths, walls or ceilings OR fixed on brackets so as to provide at least 25 mm
with walls/plinths it shall be integral to the surface finish of both floor and wall in clearance between the pipe and adjacent vertical surface and 100 mm between
such a manner as to form a continuous uninterrupted surface. The coving should the pipe or conduit and adjacent horizontal surfaces.
be a minimum of 25mm radius.
The brackets ensure that there is a gap between the wall and the pipes, conduits
or wires to facilitate cleaning and to avoid providing harbourage areas for pests.
All penetrations shall be sealed to maintain the integrity of the original structure.
Service pipes, conduits and electrical wiring shall not be placed in the recessed
toe space of plinths or of any equipment.
Power points must have a suitable protective covering.
WALLS
Walls and ceilings counter level and lower must be designed and constructed as
following.
Sealed to prevent the entry of dirt, dust and pests
Unable to absorb grease, food particles or water DOORS
Able to be easily and effectively cleaned If a door is fitted in a bar - for instance leading to a pantry behind the back bar
they should be of solid construction and self closing. Protection or kick plates are
Solid in construction
to be fitted on either side of the door. The kick plate is to be made of stainless
Unable to provide harbourage for pests steel and sealed to the door to ensure there are no gaps for pest harbourage.
Wooden doors are only allowed if they are treated in order to be smooth, non
Decorative back bar finishing does not have to meet all of the above criteria,
absorbent and easy to clean.
however they should be sealed, solid and unable to provide harbourage for pests.

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
WATER SUPPLY FOOD CONTACT SURFACES

Hotels must provide an adequate supply of potable water for all activities involved The requirements for food contact surfaces apply to areas used for food handling,
in the preparation of food, personal hygiene, cleaning and sanitizing. Non- cleaning, sanitizing and personal hygiene. This includes all kitchens, bars,
potable water may be used for cleaning and similar uses, only where it will not dishwashing areas, food storage areas and loading docks (receival areas). Food
compromise the safety of food. contact surfaces should be smooth, free of cracks, chips, crevices, and can be
easily cleaned. Surfaces such as stainless steel and laminex are examples of
Note: An ‘adequate supply of water’ means potable water that is available at a
appropriate surfaces. Timber is not suitable for contact with ready-to-eat food.
volume, pressure and temperature that is adequate for the purposes for which
the water is used.
The hotel must have an adequate supply of water under pressure to facilitate DRY STORAGE
cleaning. The requirements for dry storage apply to areas used for food handling, cleaning,
sanitizing and personal hygiene. This includes all kitchens, bars and food storage
Warm water must be provided for hand washing. A hot water system is required
areas.
to achieve the desired hot water temperature (recommended is 41ºC within 1
minute.)
All dry food storage must comply with the ceiling, walls, floors, shelving, lighting
All water must be safe to drink (potable) and must not introduce contaminants standards contained within this document.
into food. It must be safe to use for cleaning and sanitizing processes. Potable
water must be used for making ice. Storage racks must be corrosion resistant metal (stainless steel or polycarbonate
Any pipes that carry non potable water are to be clearly identified as “non-potable only are accepted) and able to be easily cleaned. Shelving shall be a minimum
water”. height of 15cm off the floor and designed to allow free movement of air around
stored foods. Racking should be fitted with castors or wheels with brakes’
components.

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
SPECIFIC REQUIREMENTS FOR FIXTURES, FITTINGS AND EQUIPMENT COMMERCIAL DISHWASHERS / GLASSWASHERS
The requirements for connections for specific fixtures, fittings and equipment The requirements for commercial dishwashers and glasswashers apply to
apply to areas used for food handling, cleaning, sanitising and personal hygiene. areas used for food handling, cleaning, sanitizing and personal hygiene. This
This includes all kitchens, bars, dishwashing areas, food storage areas and includes all bars.
loading docks (receiving areas).
Commercial dishwashers need to ensure that the dishwasher is able to
Refrigerated counters, whether a number of refrigerated cabinets or a thoroughly clean and sanitize so that infectious diseases are not transmitted.
frame in one piece: A continuous top of stainless steel cast or welded in one Dishwashers that meet the “US National Sanitation Foundation Standards NSF
piece, free of open or rough joints, cracks and crevices and rough surfaces. 26- 1980 & NSF 3-1996” are considered to meet this requirement.
Raised edge or lip formed around each opening in the bar top sufficient to
prevent material falling into the food wells. Glasswashers that meet the following criteria can be used:
Glasswashers should have a properly functioning temperature-activated wash
Counters and bars, food display units, window display and self service cycle that requires the sensing of a temperature of 55°C or above before the
display cabinets and Bain-Maries: All surfaces shall be smooth, durable, machine advances to the next step; or
impervious and free from cracks, crevices and cavities. The underside shall have
an impervious finish. Window displays for wet foods, e.g. meat and fish shall be Glasswashers should have a properly functioning temperature-activated rinse
coved at all intersections. cycle that requires the sensing of a temperature of 77°C or higher before the
machine advances to the next step; or
Cupboards and Cabinets: The rear face of plywood, hardboard and similar Where hot water in the glasswasher is used to sanitize, the glasswasher shall only
materials used for backing shall be finished with a smooth, washable surface. No operate on the sanitize cycle when the water is at sanitizing temperature.
backing shall be provided where the cupboard abuts a wall but the wall shall be
Brushes are not permitted in glasswashers used for washing and sanitizing or in
finished with a smooth washable surface.
glasswashers used solely for sanitizing.
Doors for Cupboards and Cabinets: Sliding doors shall be hung from the It is an food safety requirement for Starwood food & beverage operations
top of the door (if fitted). Bottom guides or runners shall terminate not to monitor the glasswasher temperature for both the wash (> 55oc) as final
less than 25 mm from each end of the door opening. rinse cycle (> 77oc), thus the glasswasher needs to be equipped with digital
temperature gauge that show both.

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
SINKS New hotels are required to install hands-free taps. The suggested option is knee
or foot or elbow operated.
Loading, drainage and drying space at sinks.
All sinks shall be provided with adjacent loading space; and adjacent draining
and/or drying space.
STORAGE OF GARBAGE & RECYCLABLE MATTER
The requirements for connections for storage of garbage and recyclable matter
apply to areas used for food handling, cleaning, sanitizing and personal hygiene.
HAND WASHING FACILITIES IN FOOD AREAS This includes all kitchens, bars, dishwashing areas, food storage areas and
The requirements for hand washing facilities apply to areas used for food loading docks (receiving areas).
handling, cleaning, sanitizing and personal hygiene. This includes all bars. Provision shall be made for storage of garbage containers, containers for
The basin must be available within 5 meters of the bar and meet the following recyclable material and compacters in an external area of the premises or
specification. in a room specifically for that purpose.
Note: For bars it is required to separate waste into wet & dry, this separation
Hand washing facilities must be:
should be a complete process until garbage collection and processing. Color
Permanent fixtures coded bins are recommended for easy identification.
Provided with hot and cold water supplies delivered through a mixer tap
Connected to a supply of warm running water. Where automatic taps are WATER POTABILITY
provided to the wash hand basin then the water must be continuous for a Hotels must provide an adequate supply of potable water for all activities
minimum of 15 seconds involved in the preparation of food, personal hygiene, cleaning and
Of a size that allows easy and effective hand washing sanitizing. Non-potable water may be used for cleaning and similar uses,
Clearly designated for the sole purpose of washing hands only where it will not compromise the safety of food.
Unobstructed by equipment, walls, partitions or doorways The included both the hand wash as utility sink in bars, thus they should be
At bench height, permanently fixed to a wall, supporting frame, or set into a provided with potable water connections.
bench top
Of sufficient distance under the water spout to enable the effective and
unobstructed washing of hands by food handlers under running water
Not used for any other purpose other than hand washing
Provided with soap and drying facilities (a towel dispenser that dispenses a
single-use paper) at all basin(s)
Have a sign stating ‘for hand washing only’ and/or an illustration of hands
being washed

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
CIVIL PREPARATION Modern under bar equipment like glasswashers and in lesser extend, refrigerators
have significant power requirements. A typical glasswasher (Ecolab CSH-40,
under counter model) required a 3-phase connection at 16 ampere per phase
One item that cannot be emphasized enough on is civil (total requirement > 8.2 KW), preparation for this has to be made early on in the
preparation. Overlooking this can be a costly and painful design process, if not this could lead to construction delays and affiliated costs to
pull cables post-construction.
affair. Civil preparation extends much further than only
the bar area itself, preparation in plumbing and electrical GENERIC EQUIPMENT REQUIREMENTS
When a bar layout is finalized, a civil team needs to plot the required water,
current often extends all the way to one central point in drainage and power connections. At this stage it is helpful if the under bar
the building, and thus it is advisable to look at this before equipment has been selected as each brand has slight variations in their
requirements. Below are some requirements taken from generic equipment which
anything else. serve as indication only.
ELECTRICAL OUTLETS REFRIGERATORS

The electrical needs of a bar are often underestimated. Common bar bench chillers, used in the under bar have modest power
A good rule of thumb is to provide double outlets that requirements. Generally a typical 3 door bench chiller consumes a load of 350
are one more than the number of bar stations, equally - 700 watt, or roughly 2 to 4 ampere (A), at 230 volt (V). No drainage or water
spread out at the front bar counter and under the front connections are required for refrigerators.
bar top. This is where the majority of plug-in electrical
items will be used, as opposed to the bar back. Waterproof powerpoints
Equipment expected to be connected are bar blenders, mixers and juicers. Heavy
duty mixers consume up to 1000 watt (Hamilton Beach HBH 650/850 series),
thus each outlet should be able to support at least 6 ampere (I) at 230 volt (V).
Above: Typical powerpoint requirements for a single bar unit Above: Minumum floor clearance for a powerpoint of 30 centimeter.

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
GLASSWASHERS DRAFT BEER CHILLERS

A typical glasswasher (Ecolab CSH-40 / Hobart GX series, under-counter model) There are various types of beer line chillers on the market, but count on at least
requires a 3-phase connection at 16 ampere per phase (total requirement 6.5 - 500 watt power consumption for a 1 - 2 beer line chiller. These chillers do not
8.5 KW). In general glasswashers can be connected to warm water outputs (max require water or drainage connections, but do generate significant head which
60oc) but check the installation requirements from the manufacturer for detailed requires ventilation.
water requirements. Water should be of potable quality and has a maximum
hardness limit which ensures longevity of the equipment as well as a good ICE MACHINES
washing result. A glasswasher requires connection to a floor drain. A small counter model with a ice production of around 40kg per 24 hours
(Hoshizaki IM-45NE) has a load of 330 Watt or 2.4A at 220V. A larger model
that still fits amongst under bar components with a production capacity of up to
130kg (Hoshizaki IM-130ME) uses a minimum of 700W or 4.1A at 220V. Both
machines have start-up, peak ampere requirements of between 13A and 19A.
Ice machines require potable (filtered for impurities) cold water inlets, but the
usage is limited to the capacity of the ice production. The larger, undercounter
model in the above example (IM-130ME) uses 480 liter for a 24 cycle at full
capacity, or 4.3 Liter for 1 KG of ice.
Above: Example of installation of a Hobart GX series glasswasher Above left: Cold draft T-270 ice machine with option for crushed and cubed ice for heart of house installation
Above right: Hoshizaki IM-45NE undercounter ice machine for cubed ice, ideally suitable for low energy bars

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
WINE PRESERVATION SYSTEMS PODBARS

Display refrigerators accompanying the wine preservation systems, suitable for
LE VERRE DU VIN
bar top installation. Not mandatory.
Starwood Asia Pacific recommended wine preservation system that relies on a
Installation parameters:
semi-vacuum to extend shelf life of opened wines (please see the Wines of the
World documentation for specific brand standard requirements). - Power supply: 110 or 220V (+/- 10%) fixed
- Power consumption: 0.52kwh/24h (max)
Installation parameters for Le Verre de Vin classic & compact models:
- Fusing: each Pod Fridge Module requires
- Power Supply: 110 or 220 volts (± 10%) 1 power supply socket; plug tops are fused
- Power Consumption: 280 watts (max)
- Fusing: built in trip switch with push button re-set Pod Bars are suitable for bar top, table top or shelf mounting. To ensure correct
- To enable bottles to be presented for re-sealing allow at least 400mm (16”) operation, it is essential that the Pod Bar is located in a well ventilated area (allow
from the underside of the system to the bar/work surface (Classic and Compact at least 50mm air flow around the entire cabinet), away from direct sunlight or any
models). other heat source, such as spot lights, glasswashers, ovens etc. The Pod Bar is
- Do not enclose or shroud the system. designed to operate at an ambient temperature between 16-25˚C (60-77˚F).
- The system is pre-set to operate at an altitude of 0 - 500m (1650’) above sea
level.
These consumption figures are based on ‘peak consumption’, when the vacuum
(still wine preservation) side of the system is in use. The power consumption of an
idle system and use during the Champagne resealing process is negligible.

INDEX BOOK 2 BOOK 3
ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
ENOMATIC
Premium wine preservation system that replaces the air (oxygen) in an opened
bottle of wine with Argon gas and extends the shelf-life of wine dramatically.
Example for installation:
SMART SERIES 4/3RF

Refrigerated 4 bottle model to cool white wines to as low as 6oC or for red wines
(between 16 – 20oC recommended). Includes double LED lights, electronic key
lock and lockable door as standard features.
750mm wide x 630mm high x 260mm deep, 42kg

110 or 220 Volts, 150 Watts
Installation parameters:
- A total installation depth of 360mm is required (this includes 100mm ventilation
and service access behind).
- A reticulation path for the gas supply tube from the location of the gas cylinder
to behind each machine. Ideally the gas cylinder should be stored within 3 meters
of the machines (possibly in a cupboard immediately below).
- A standard 10 Amp power socket at
the location of each machine. Ideally
this should be accessible to turn ON/
OFF the power without having to
move the machine.

ASIA-PACIFIC BOOK I
F&B COUNCIL DESIGN
THE BAR MANUAL ASIA PACIFIC F&B COUNCIL

RAISING THE BAR ON DESIGN, STARWOOD HOTELS & RESORTS,
OPERATION & INNOVATION 2015
ASIA-PACIFIC BOOK II
F&B COUNCIL OPERATION
THE BAR BOOK II

MANUAL OPERATION
RAISING THE BAR
ON DESIGN,
OPERATION &
INNOVATION

PAGE 49
BOOK 1 INDEX BOOK 3
THE BAR MANUAL

RAISING THE BAR
BOOK II
OPERATION
BOOK II JACOB DE BOER JASON LEUNG EELCO BÖHTLINGK
BOOK 1 INDEX BOOK 3
DISCLAIMER

BOOK 1 INDEX BOOK 3
”Bar the Aviary announced on Twitter today that it has launched an online reservation/tickets system,
spurring a response from price hike critic Ryan Sutton: "Reservation 'deposits' are $20 per person.
Groundbreaking for a bar, non?" Kokonas responded directly to the Tweet: "over $5,000 in tickets /
deposits in first 30 minutes. Also we will still take walk-ins as available."
http://www.eater.com/2013/11/6/6335139/aviarys-ticket-system-emerils-boudin-and-bourbon-fest
COINCIDENCE...?
“What if we serve a drink inside of an ice cube? What if we got hollow ice? And then we make one
single hollow ice cube and from that point we decide that it is possible. We never think about - o, can
we do this for a hundred people, can we serve three hundred on the rocks per night? - It is always, is
it good once? And then as long as it good once, we figure out a way to make it good 100 times”
Micah Melton, Bartender, The Aviary - Chigago

BOOK 1 INDEX BOOK 3
GET IT RIGHT, AIM FOR MORE
CLICK TO BE
The operations part of the three set
Starwood bar manual is aimed at F&B
INSPIRED
leaders. It covers all major components
of running a bar, equipment, operating
CLICK TO BE
standards and food safety and
recommendations on consumables like
INSPIRED
ice and spirits.
With conscious choices in barware, drink selection and
spirits listing we believe more depth in our current bar
offerings can be achieved, allowing us to, most necessarily,
stand out from the crowd. In practice there are very few
upscale restaurants that stand out through repetition of
the same dishes from competitor to competitor; however
on the liquid side of things we are content with offering
the same six gins that are being served around the corner
and a cocktail list that ranges from Cosmo’s to Singapore
> ARTESIAN
Slings. Not denying that true classics have their appeal
(and are expected to be part of your offering), what we
should be promoting are signature drinks that make us
> THE
stand out from the crowd and spirits that speak to the bar
or restaurant concept.
AVIARY
This book contains practical tips on food safety, an
overview of bar tools and introduces recommendations for

glassware, spirits and ice.
Cheers!

BOOK 1 INDEX BOOK 3
1 DEFINITION
I - DESIGN

3 CIVIL ENGINEERING
II - OPERATION
5 IN OPERATION
6 SPIRITS & ICE
7 EDUCATIONALS 2015
III - INNOVATION
8 TRENDS 2015
10 LIBRARY

BOOK 1 INDEX BOOK 3
THE BAR MANUAL BOOK II / OPERATION
PAGE 55
WOOBAR, W BANGKOK
BOOK 1 INDEX BOOK 3
INTRODUCTION DURABILITY
When considering the amount of units that a hotel generally purchases in bulk in
pre-opening – it is key to ensure the each item is of the highest quality and that
Establishing the type of glassware that will be used at these come from manufacturers that are experienced in producing “commercial”
each venue is a key decision that generally is made in a glassware used at commonly at restaurants & bars. Durability is always important
but applies to varying degrees based on the turnover and design of the
pre-opening or renovation environment and which dictates glassware. Where it’s easy to produce a durable tumbler, this might be harder for
and sets the tone for the years to come. a Bourgogne magnum. Even so, this should always be an consideration as this
prolongs the life span of your glass program.
GLASSWARE BASICS DESIGN

When selecting the OS&E (operating supplies and equipment) that is required, it is Maintaining simple lines will ensure that the look & feel does not age. It is
key to select a range of glassware that tick the below key traits recommended that each venue has a few unique items that are relevant to the
concept of each venue and that reflect the current trends. These should transition
over time along with product innovation and are most likely your signature
glasses, reflecting your cocktail program.
COST EFFECTIVENESS
One must always ask the following question? How easily will I be able to re-order
once the property is “open” and how will my choices today affect generations
to come. Simply put, expensive, signature glassware is best purchased for slow
moving or venue defining beverages, but not for high turnover glassware like
breakfast juice or water glasses, however tempting it might be to do so. Doing so
COST will result in comprises on re-ordering once breakage results in critical inventory
DURABILITY DESIGN
EFFECTIVENESS
levels.

BOOK 1 INDEX BOOK 3
GLASSWARE QUANTITY CALCULATOR

Staging your bar and providing the teams with the
needed equipment to operate are key factors to consider.
Introducing the glassware calculator to assist in calculating
average glass requirements based on experiences of
some of our leading our operating properties.
GLASSWARE CALCULATOR
The Glassware Calculator that was developed with input from our leading
bars assists in estimating the number of glasses per type required to run a bar
operation based on the peak number of guests that a bar serves at the any time.
Calculating your par stock / initial order of operating supplies & equipment varies
on type of glass (high usage / low usage) which is determined by the bar concept
and drinking behavior of a typical guest. The document is based on averages of
this.
Note: Whilst the glassware quantity is based on operating practices of leading
bars throughout Asia, concept dependant variations will have to be made.
Gratitude goes out to: The Westin Pune, St Regis Osaka, W Taipei, Aloft
Bangkok, The Westin Kuala Lumpur, The Westin Bund Center Shanghai, W Bali
Seminyak Retreat & Spa, for participating in this survey.
CLICK TO DOWNLOAD
THE GLASSWARE CALCULATOR

BOOK 1 INDEX BOOK 3
GLASSWARE STANDARDS EXAMPLES

Below examples where some are borrowed from the “Charles Schumann” Bar
Deciding what brand, design, size highly depends on the Line from Schott Zwiesel, which meet size and shape requirements.
concept of your bar & restaurants, but it is vital to have

OLD-FASHIONED
an understanding of the minimum requirements to ensure A classic that can be used for serving Whisky, cocktails
functionality. and other spirits on the rocks. Its thick bottom
makes it a solid and resistant choice.
GET THE STARWOOD BASICS RIGHT Height 92 mm

Note that many of our concept bars & restaurants have a list of suggested / Diameter 87 mm
recommended brands that have been stipulated by corporate office’s or brand Volume 356 ml
teams. Always double check if not sure prior to making any large purchases.
Current OS&E standards are listed on StarQa or reach out to your F&B Corporate HIGH BALL
office. This tumbler is well suited for serving juices,
soft drinks or cocktails.
WHICH BRAND?
It is not the intention of this document to stipulate specific brands for generic bar Height 127 mm
use. Depending on availability, supplier support and simply put; great deals, you Diameter 73 mm
may alter your selection to ensure the best choice for your property. Keep an eye Volume 334 ml
out for earlier given recommendations on signature design and cost effectiveness.
Some commonly used brands in our hotels are; MARTINI (CLASSIC)
A classic well balanced martini glass, meeting
Specialty ware (premium): Riedel, Schott Zwiesel, Luigi Bormioli, LSA, Stolze
all basic martini glass requirements.
Lausitz, IVV, Spiegelau, Bodum
(double wall) Height 129 mm
Diameter 108 mm
Standard glassware: Libbey,
Volume 182 ml
Ocean, Chef & Sommelier,
Luminarc, Arcoroc, Bormioli
Rocco, Athena (double wall)


BOOK 1 INDEX BOOK 3
MARTINI CONTEMPORARY (OPTIONAL) SHOT GLASS

Ideal for Martinis served in a classic environment, Design to vary according to type
as well as a wide range of cocktails, can be served of operation.
in this aesthetically pleasing glass.
Height 108 mm
Height 129 mm Diameter 47 mm
Diameter 102 mm Volume 75 ml
Volume 226 ml
WHITE / RED WINE GLASS
COCKTAIL GLASS (OPTIONAL) Basic allround wine glass. Note that for
This thirties-inspired cocktail glass, AP properties the WOW guide should be
with its goblet resting on a high stem, followed for wine glasses (see Starfabs).
is suitable for fruity cocktails.
Height 209 mm
Height 174 mm Diameter 86 mm
Diameter 77 mm Volume 401 ml
Volume 187 ml
CHAMPAGNE FLUTE
COCKTAIL SAUCER (OPTIONAL) Slim, standard Champagne flute suitable
This thirties-inspired cocktail glass for sparkling wines & Champagne (cocktails).
is suitable for a variety of cocktails. Note for AP on WOW glass guide (see Starfabs).
Height 129 mm Height 219 mm
Diameter 101 mm Diameter 65 mm
Volume 259 ml Volume 219 ml

BOOK 1 INDEX BOOK 3
SHERRY / PORT GLASS ICED TEA / MOCKTAIL GLASS

A simple design that is global This tumbler is delicate and ideal for large volume drinks.
and applicable to most operations. Perfect for alcohol free cocktails, iced teas etc.
Height 188 mm Height 130 mm
Diameter 58 mm Diameter 88 mm
Volume 118 ml Volume 539 ml
BEER GLASS SINGLE MALT / SNIFTER (GLENCAIRN)

Varying on operational requirements, Celebrated glass dedicated for the enjoyment of
the use of a pint glass may be required Single Malt, a Whisky bar necessity.
in addition to a standard serve 0.3 glass.
Height 115 mm
Pint 0.5 - 5.7L Volume 175 ml
Standard 0.3L
CUSTOM COCKTAIL GLASSES
COGNAC For each real classic cocktail you might find a custom
Selection of other glasses to vary according to glass that fit’s the recipe. Example here is the copper
the type of concept. mug for the Moscow Mule. Please be mindful when
Height 165 mm purchasing these, they might walk out of your bar
Diameter 118 mm or not survive a cocktail list overhaul.
Volume 800 ml
HOMMAGE COLLECTION / VINTAGE

GLASSWARE
Like many other brands, Schott
Zwiesel launched a vintage bar ware
range, taking advantage of current
speakeasy / pre-prohibition trends.
Striking to look at and fitting some
of our concepts, caution should be
exercised when ordering them as they
might get out of style faster than you
can write them off...

BOOK 1 INDEX BOOK 3
BAR TOOLS
Getting bar tools right is essential for a smooth operating bar. This is harder than it might seem as
many of the items on the market are of inferior quality and you won’t do your bartenders (or guests)
any favor by purchasing these. Below is a collection of basic and optional bar tools that you should
equip your team with. Quantities are indicated per beverage station and items in bold can be
shared amongst these, within the same bar.
BAR TOOL (BASIC) QTY BAR TOOL (BASIC) QTY BAR TOOL (OPTIONAL)
FINE (DOUBLE) STRAINER 3 GARNISH CONTAINER 1 SIGNATURE SERVEWARE
JULEP STRAINER 3 GLASS JAR 12 CUSTOM STIRRERS
HAWTHORNE STRAINER 3 EMPTY BOTTLE 12 DRAIN STRAINER
BAR SPOON 2 FREE FLOW POURER 50 SMOOTH MUDDLER
(WITH TAMPER) SMALL PLATE 4 SODA SYPHON
MUDDLER 2 BAR SPILL SERVICE RAIL 1 MINI TORCH
CORKSCREW 1 BAR SERVICE MAT 1 SWIZZLE STICK
NUTMEG GRATER 1 JIGGER 2 RETRO BAR TOOLS
CITRUS SQUEEZER 1 BAR BLADE 2 ICE TOOLS
PEELER 1 BAR CADDY 1 DASH BOTTLES
BAR FUNNEL 1 GREEN CHOPPING BOARD 1 LARGE SILICON ICE CUBE TRAY
GARNISH TONG 2 BOSTON SHAKER 3 TAISIN ICE MOLD
CITRUS ZESTER 1 COBBLER SHAKER 1 DIGITAL SCALE
LARGE SERRATED KNIFE 1 STORE N POUR 12 SUGAR CUBE HOLDER
BAR KNIFE 1 SALT & PEPPER GRINDER 1 SPRAY BOTTLE
MANDOLINE SLICER 1 ICE TONG 3 ALTERNATIVE JIGGER
ICE SCOOP 2 BARISTA TOOLS 1 ALTERNATIVE BAR TOOLS
SHELVE MAT TBD DIGITAL THERMOMETER 1 MOLECULAR MIXOLOGY KIT
PLASTIC CONTAINERS 12 CROWN CAPPER
POWDER SHAKER

BOOK 1 INDEX BOOK 3
STANDARD BAR TOOLS

Bar utensils come in a wide variety of versions, however the real good options are relatively similar
in appearance. The below images are carefully chosen and show tools that meet the demands of
professional bartenders. Equipment like this is relatively inexpensive and last for years, so there is
really no reason not to invest in the best equipment on the market.
FINE (DOUBLE) STRAINER JULEP STRAINER HAWTHORNE STRAINER BAR SPOON MUDDLER CORKSCREW
(WITH TAMPER)
NUTMEG GRATER CITRUS SQUEEZER PEELER BAR FUNNEL GARNISH TONG CITRUS ZESTER

BOOK 1 INDEX BOOK 3
STANDARD BAR TOOLS CONT’D
LARGE SERRATED KNIFE BAR KNIFE MANDOLINE SLICER ICE SCOOP SHELVE MAT GARNISH CONTAINER
GLASS JAR EMPTY BOTTLE FREE FLOW POURER SMALL PLATE BAR SPIL SERVICE RAIL BAR SERVICE MAT

BOOK 1 INDEX BOOK 3
STANDARD BAR TOOLS CONT’D
JIGGER BAR BLADE BAR CADDY GREEN CHOPPING BOARD BOSTON SHAKER COBBLER SHAKER
STORE N POUR SALT & PEPPER GRINDER ICE TONG BARISTA TOOLS DIGITAL THERMOMETER PLASTIC CONTAINERS
(STORAGE)

BOOK 1 INDEX BOOK 3
OPTIONAL BAR TOOLS

Equip your bar with tools that make trends & techniques available as shared by some of the
best bars around the world. These allow more variation to standard themes on garnish, ice
and presentation. Most of them are must-haves for leading bars with competitive beverage
programming.
SIGNATURE SERVEWARE CUSTOM STIRRERS DRAIN STRAINER SMOOTH MUDDLER SODA SYPHON MINI TORCH
>EXPLORE THE
PORTHOLE INFUSER
SWIZZLE STICK RETRO BAR TOOLS ICE TOOLS DASH BOTTLES LARGE SILICON ICE CUBE TRAY TAISIN ICE MOLD
> EXPLORE (STARWOOD DOC)
> EXPLORE HOW IT WORKS

BOOK 1 INDEX BOOK 3
OPTIONAL BAR TOOLS CONT’D
DIGITAL SCALE SUGAR CUBE HOLDER SPRAY BOTTLE ALTERNATIVE (MORE PRECISE) ALTERNATIVE FINISHING FOR MOLECULAR MIXOLOGY KIT
OXO JIGGER BAR TOOLS
CROWN CAPPER POWDER SHAKER CAN

BOOK 1 INDEX BOOK 3
SMALL ELECTRICAL APPLIANCES BAR BLENDERS

When it comes to bar blenders, this is an area where investment really pays off.
In the category of small electrical appliances you can find For one, the bar blender is in general the noisiest type of equipment in the bar.
Nothing worse than a high pitched whine with accompanying crush noises to kill
tools to make most types of juices and blend drinks. The the atmosphere of a lobby or restaurant.
right equipment here ensures a effortless operation during Choose a blender with a sound deadening cover if you use the bar blender front
peak periods and unlocks further creative possibilities. The of house in any area other than a nightclub where noise from the bar is less of a
concern. RPM and Horsepower are an indication of the strength of a blender. The
wrong equipment can have as far as a destructive impact commercial blenders chosen below have engines that deliver 3-HP or more, with
on the ambiance of an entire venue. Invest wisely. accompanying RPM (speed). This ensures that they are able to crush whole ice
cubes and deliver smoothie-like structures.
One blender type that is recommend is the Hamilton-Beach Eclipse or Summit
CITRUS JUICER
blender <click to download specsheet> with shield. They are costly, but they
If you plan to use citrus juices other than a quick squeeze for an individual cocktail offer all that an operation needs in a multi-function blender. If on a tighter budget
(and which bar doesn’t?) then it’s highly recommended to invest in a citrus juicer. there are alternative brands in the market with similar designs (Blendtec, Waring,
These type of juicers take the pain out of batch juicing of limes, lemons, oranges Vitamix). Always ask for a noise and blend test by blending solid square ice cubes
and grapefruits and the resulting juice is pure and free of bitter influences of pits and some simple syrup and test if the result is a homogeneous pulp.
and skin. Santos is a market leader in this discipline and for a good reason. Their
machines have stand the test of time, have good availability of spare parts in most Not recommended for anything else than clubs and only if you use crushed ice
markets and operate silently. The Santos 11 <click to download specsheet> has in them is the type displayed below on the right. This model is sold under many
been in the market since 1954 and comes with 3 sizes of squeezer cones. different brand names and is unacceptably noise and does not cope with ice
cubes. I made the mistake to buy one once for a lobby bar and have learned the
For more intense batch work, like hard way.
prepping fresh juice for a heavy
service period you will be better
off with a lever model, which they
offer under the name Evolution 70
<click to download specsheet>.
Is rated at 50 liter per hour output
and the leaver allows for effortless
and hygienic operation.
Far left: Hamilton Beach

BH750-CE Eclipse
Left: Not recommended
type of blender (multi-brands)

BOOK 1 INDEX BOOK 3
BLENDTEC Q-SERIES SMOOTHER BAR MIXER / DRINK MIXER

Starting off the alternatives with this Blendtec Depending on the bar concept, it might be a good idea to
commercial blender with sound enclosure. invest in a electrical bar mixer as well. These mixers are
Find out more: http://www.blendtec.com/commercial great when it comes to frothing textures, for instance to
products/q_series_smoother make cold milk foam for ice coffee preparations or to unlock
more creative mixology options.
> click to download specsheet
Hamilton-Beach does a great commercial type;
Single Spindle Commercial Drink Mixer (HMD200)
VITAMIX THE QUIET ONE®

Well known for other commercial small kitchen
equipment, Vitamix is also in the business of
blenders and with this model primarily focus on
reduction of noise.
https://www.vitamix.com/Commercial/Prod-
ucts/Beverage-Blenders/The-Quiet-One
WARING MX1500XTX
A very powerful 3.5 HP, 45,000 RPM model from War-
ing with sound enclosure. Good to know that they sell
sound enclosures that you can retrofit on their other
models as well.
http://www.waringcommercialproducts.com/catalog.
php?pcID=84_97&products_id=356

BOOK 1 INDEX BOOK 3
TYPES OF JUICE EXTRACTORS vegetables to ‘squeeze’ out their juice. While more
For extracting juice out of fruit, vegetables and even nuts, you will need a juice costly, their slower and more thorough extraction rates
extractor. This can be as simple as you like, but it is worth investigating the types produce a higher-quality juice, and more of it (but at
available as the quality and price varies a lot and the juice produced, is influenced slower speeds). These type of juicers are slightly more
by the type of extractor. This is where it gets more complicated as you will need expensive than the centrifugal type, but the consumer
to decide between a common centrifugal type and the ever-popularity-gaining models have a generally good availability around
masticating (slow) juicers. Below is an introduction to these type of juicers and the the globe. The larger commercial brands like Robot
resulting cold pressed juice (or not). Coupe and Santos have yet to bring out a masticating
juicer that can handle larger batch juicing though,
CENTRIFUGAL JUICERS so output is a concern when compared to large
centrifugal juicers.
Centrifugal juicers are commonly used in our hotel
in both smaller type bar juicers as larger industrial
types in kitchens or for batch processing. They are HYDRAULIC PRESS JUICERS
the easiest available and often the cheapest type to As the name implies, a hydraulic press juicer uses
purchase, however commercial type machines like pressure to extract the juice out of raw produce. It’s
Robot Coup’s / Santos aren’t exactly cheap either - a two-step process that is best exemplified by the
but in return are very reliable for batch juicing. These tried-and-true but pricey Norwalk juicer, a machine
machines initially extract juice by pulverizing fruit and that contains cutting/grinding mechanisms and a
vegetables against a round cutting blade that spins powerful, motor-driven hydraulic press. The first step
very quickly against a metal strainer. The centrifugal involves cutting, shredding and grinding the produce
force generated by the spinning motion of the cutting to prepare it for juice extraction. During the second
surface separates the juice from the pulp. The friction step, extreme pressure is exerted on the “mash” that
of fruit on the blade generates heat and the spinning is produced during the first step. It is this pressure
rotations exposes the juice to oxygen, both of which that actually extracts the juice from raw fruits and
are said to reduce fiber vegetables. This is a purist type of juicer and is not
content and other good nutritional aspects of juice. recommended for hotel operations, we will focus on
centrifugal and masticating juicers only.
MASTICATING JUICERS
These machines operate via a masticating
(chewing) or cold press method to produce a
superior juice to their centrifugal counterparts. In
contrast to the rough extraction and high speeds Left top: Commercial type centrifugal juicer
of centrifugal juicers, cold press juicers operate Left bottom: Horizontal masticating juicer
Top: Vertical masticating
at lower speeds and gently compress fruit and Right: Hydraulic press juicer

BOOK 1 INDEX BOOK 3
WHATS’S SO HIP ABOUT COLD PRESSED JUICE? FLAVOR AND OTHER CONSIDERATIONS
Cold pressed juice (masticating juicer) is gaining traction as the most health Cold pressed juices have different flavor
conscious way to extract juice from fruit and vegetables. The affiliated benefits characteristics as opposed to centrifugal
are health based (more nutrients are contained as there is less heat and oxygen extracted juiced. They are generally thinker
introduced in the extraction process), a higher yield of juice compared to as more of the fibers are preserved. If this is
centrifugal juicing and the ability to juice a wider variety of produce (like nuts and unwanted they could still be strained to end
wheatgrass). up with a thinner juice. Because there are less
centrifugal forces at work in the extraction
EFFECT OF JUICERS ON NUTRITIONAL VALUE OF JUICE process the juice splits less soon and holds its
consistency better.
A comparative study of the operation and efficiency of three juicers, and a
chemical analysis of the mineral content of the extract juices. Machine “C” for More at: http://www.mensfitness.com/nutrition/what-to-drink/should-i-care-
centrifugal juicers; machine “M” is described as a masticating juicer; and machine whether-my-juice-is-cold-pressed#sthash.yzeKOJZz.dpuf
“HP” is a hydraulic press juicer. Uniform 5lb samples of carrots, parsley, and
celery were run through each of the machines with the below results. It all sounds a bit too good to be true and you might wonder why we aren’t all
Source: http://mag.plenishcleanse.com/whats-all-the-fuss-about-cold-pressed- cold press juicing our fruit and vegetables? In part this is because masticating
juices/#.VCpgq_mSx8E (not verified) juicers haven’t been all that widely available, compared to their counterpart, the
centrifugal juicer. It is also because these type of machines aren’t yet available as
larger, commercial batch type of machines thus their output quantity and speed is
not ideal for larger operations. The next section goes further into juicer details and
will help you decide which juicer to go for.
CARROTS PARSLEY CELERY

C M HP C M HP C M HP
Juice Extracted (ml) 1197 1197 1685 260 260 798 1499 1765 2014
Calcium (mg) 501 1458 2708 460 500 1605 345 505 675
Iron as FeO 10.5 10.1 37.6 5 10 45 Trace 5 5
Magnesium as MgO Trace 5.7 22.8 75 85 265 170 305 385
Potassium as K2O 8.1 16.2 31.9 1245 1745 5415 3550 5070 6465
Phosphorous as P2O2 20.3 70.9 285 110 115 445 200 305 480 Left: Unofficial comparison of yield and nutritient
content of Centrifugal (C), Masticating (C) and
Hydraulic Press (HP), juicers.

BOOK 1 INDEX BOOK 3
CHOOSING THE BEST JUICE EXTRACTOR SANTOS 50

Slow juicers are fantastic in terms of quality juice but they aren’t perfect. In volume Another industry favorite. Similar specifications and
they don’t get anywhere near large commercial centrifugal juicers and are more consideration apply as with the Robot Coupe J80 ultra.
picky in what you put in them. For instance if you want to make a lot of fruit juices With a similar rpm of 3.300 and an output is rated at
you should consider a centrifugal juicer instead as the low fiber content might 100 liter per hour this machine is suitable for batch
clog up the masticating juicer. For green leaf juices on the other hand, they are brewing and you don’t need to hide it heart of house
perfect and will get a much higher yield from your vegetables or anything else you either. The Santos 50 has a similar suggested sales
put into them. price as the Robot Coupe at around USD 1500 and
size of 450 x 260 x 470 mm (H x W x D).
If you’re only going to buy one juicer, the centrifugal type is the one to buy. Then
based on benefits of cold pressed juice or green leaf juices to your operation you > Download spec sheet
could (and for health forward brands like Westin, you should) decide to invest http://www.santos.fr/en/
in a masticating type of juicer as well - the quality and the yield is worth the
investment. For hotel operations, Santos and Robot Coupe are popular choices CONSUMER TYPE JUICE EXTRACTORS
as they have a high output and are reliable. Be wary of the relative large size of If the commercial types of Robot Coupe or Santos don’t fit your budget (or
these machines though, they eat up counter-space in your bar. If juice is not a space), there are smaller options that are fine for lower intensity usage. The likes
priority, you could be better off with a smaller commercial machine, but be wary of Waring Commercial or Breville (consumer rated) are recommended choices.
of types that do not have any speed settings and are not tested or designed to The choice here, as not all of these brands have worldwide availability, depends
operate silently. on availability and performance.
Do note that consumer rated machines are not as
CENTRIFUGAL JUICERS durable as commercial ones and vary significantly
ROBOT COUPE J80 ULTRA in quality. Testing the machine before you buy, or
A relatively large but durable and robust juice extractor. industry references are critical. Be wary of models
Running at 3,000 rpm the amount of heat, oxidation with excessive RPM speeds (+13.000) or lower rated
and noise generated in the juicing process is a lot less power, the worst ones produce a lot of noise and a
than consumer type of extractors and Robot Coupe foamy juice but get stuck on hard fruit like carrots,
has a good supply chain in most area’s of the world. not a great guest experience. A feature to look out
Output rated at 120 liter per hour and dimensions: for is pulp ejection, there are models on the market
505 x 235 x 420 mm (H x W x D). They are costly that you need to open to take out fruit or vegetable
at around USD 1500 each but as far as commercial debris and this hinders a continuous work flow.
centrifugal juicers go, this is one of the best. Models with automatic pulp ejection are a necessity.
> Download spec sheet Omega, Hamilton-Beach, Waring (Pro / Commercial), Breville, Philips - many
http://www.robot-coupe.com/en-usa/ choices here.

BOOK 1 INDEX BOOK 3
MASTICATING JUICERS VERTICAL MASTICATING JUICER EXAMPLES

Commercial type masticating juicers are not yet available so the best models to Omega VSJ843RS (43 rpm) > download user manual
go for are the top of the range consumer models. Be warned though, Masticating Omega VRT350/400 > download user manual
juicing is still very much a health purists type of juicing and consumer type of Kuvings B6000S > download spec sheet
models are not suitable to do any large scale production, but having said so, the Kuvings Sc Series / NS998 > download spec sheet
theory behind cold pressed juice is an interesting one and it’s good to explore this HORIZONTAL MASTICATING JUICERS EXAMPLES
niche for wellness geared properties. Omega NC900HDC
In terms of the machines you will find that there is one Korean manufacturer Omega 8006 Nutrition system
(DongAh Ind Co., Ltd) company to which many of the vertical masticating juicers
http://kuvings.com/intro/intro.html
on the market can be traced back to (all Hurom and Omega juicers). Both brands
http://www.omegajuicers.com/juicers
you could consider, along with Kuvings. These models operate at a low 80 rpm
(compared to 3.000 - 12.000 rpm of centrifugal juicers), but there are newer (2nd
generation) models that operate on a speed as low as 43 rpm (Omega VSJ843RS
). As they are consumer type’s you will not be able to use them for batch juicing,
or any speed juicing at all, in that case look for commercial type of centrifugal
juicers like Santos & Robot Coupe carry.
You will still need to choose between a vertical and horizontal type. But I would
recommend a vertical type as the juicing speed is superior, which in an hotel
operation is essential. You will notice that cleaning up after use takes more effort
than with centrifugal models, but there is no way around it (for now) - at least go
for a model of which the removable parts are dishwasher safe.
See for yourself some benefits compared side by side in the following (slightly
promotional) clip comparing two Omega masticating juicers: https://www.
youtube.com/watch?v=42GU-qNrlVk.
Recommended retail price of these juicers are between 300 - 500 USD.

BOOK 1 INDEX BOOK 3
05 IN OPERATION
PAGE 73
WOOBAR, W SEOUL
BOOK 1 INDEX BOOK 3
FOOD SAFETY REQUIREMENTS FOOD SAFETY STANDARDS RELATING TO BAR OPERATIONS

UPDATED AS PER MANUAL V6
Starwood Asia Pacific, along with it’s strategic partner, 19.1 BAR FOOD SAFETY
Environmental Health Consultancy (www.tehc.net) 19.1.1 Although the risk is low there are still a number of food safety hazards that
require control within bar areas.
developed a set of stringent food safety standards for it’s
hotel to follow. These standards are independently audited 19.2 GARNISH PREPARATION
yearly, and passing of these results in HACCP certification. 19.2.1 All garnishes are to be made fresh on a daily basis.
19.2.2 Drink garnishes are dated and stored in clean containers with lids. Cover
Out of these complete set of standards, the following is a all partially cut fruit when stored under refrigeration.
summary of those that apply to bar operations, along with 19.2.3 Tongs or gloves are to be used by bar staff when garnishing drinks.
an auditing to keep consistency throughout the year. 19.2.4 Bar cutting boards are to be sanitized on a regular basis. Boards are to be
green in color.
ENVIRONMENTAL HEALTH CONSULTANCY 19.3 BAR SNACKS

The Environmental Health Consultancy (EHC) is a private, independently owned 19.3.1 Beer snacks are to be served only on an individual basis and are to be
food safety consultancy that has been in operation for the past 13 years. disposed off after the guest has left. Ideally pre packaged bar snacks
should be used. (note: from an EHC point of view, but not a culinary point
EHC provides food safety services to food industries such as of view for most of our operations.)
food manufacturers, hotels, aged care facilities, restaurants,
clubs, schools, food importers, food exporters and primary 19.3.2 Do not place beer snacks on the table in readiness for guests before they
industry businesses. arrive.
In Asia Pacific, EHC conducts yearly audits for operating hotels, 19.3.3 All storage of beer snacks is to be labeled and dated in a rodent proof
organizes advanced food safety courses for F&B leaders and container.
assists in the pre-opening process of hotels with building 19.3.4 Bowls of nuts, chips and sweets are not to be placed for access on a
recommendations and pre-opening audits. group basis due to the risk of cross contamination.
19.3.5 Any hot foods placed on bar counters for guests must have individual
serving utensils and be protected from contamination. It is recommended
that the hot foods be served to guests by a member of staff.
19.3.6 Foods such as cream cakes are to be displayed under temperature
control of 1oC to 5oC.
19.3.7 Fruit and water jugs are not to be left on bar counters.

BOOK 1 INDEX BOOK 3
19.4 GLASSES 19.6.2 Ice machines are to be regularly cleaned and descaled to remove any
19.4.1 All glasses are to be cleaned, sanitized and polished before use. scale build up. The cleaning of the ice machine can be recorded on
Record 25 - Ice Machine Cleaning Record.
19.4.2 Dirty and clean glasses are to be stored separately.
19.6.3 Clean sanitised containers are used at all times for the transportation of
19.4.3 All cleaned glasses are to be stored either in the refrigeration unit or on the
ice to outlets.
bar’s shelf. If the glasses are stored on the bar’s shelf then they are to be
stored with the bottom of the glass pointing upwards and the rim of the 19.6.4 No glass or ceramic is to be used for the scooping of ice. Stainless steel
glass is to be stored on a plastic glass mat so that the rim of the glass scoops must be provided and attached.
does not directly contact the shelf. 19.6.5 All ice scoops are to be sanitised before use and are to be stored in a
19.4.4 All chipped and broken glasses are to be disposed of and stored in the sanitising solution of between 100ppm-200ppm in between use.
broken glass bin. Alternatively ice scoops can be stored in an ultra-violet sterilising cabinet if
the Hotel can verify that this practice does sanitise the scoops effectively.
19.4.5 All glasses are to be cleaned and sanitized in a commercial glasswasher
and under no circumstance can they be cleaned by hand. Ensure that 19.6.6 Quality water filters are to be fitted on all ice machines and changed on a
there are no finger or lipstick marks left on glasses or crockery after frequent basis. Engineering are to ensure that records are kept of all ice
cleaning. filter changes. This could be either a tag or a sticker on the filter or
alternatively a written record.
19.5 GLASSWASHERS 19.6.7 Regular water/ice tests are carried out to check potability of water and
ice.
19.5.1 The glasswasher wash cycle is to achieve a minimum of 55°C or above.
19.6.8 If a test reveals the ice is contaminated, the ice machine is not to be used
19.5.2 The glasswasher rinse cycle is to achieve a minimum of 77°C or above.
until the source of contamination has been identified and corrected.
19.5.3 An external company must check the wash and the rinse cycle
temperature of every glasswasher at least once a month and record these
19.7 HOTEL STRAW REQUIREMENTS
results on an external company service sheet.
19.7.1 Straws served to guests should be individually wrapped or alternatively be
19.5.4 Staff are to check the wash and the rinse cycle temperature daily an
placed in a straw dispenser so that staff do not handle the straw at the
record these temperatures for every glasswasher available for use within
end.
the Hotel.
19.5.5 The glasswasher temperatures are to be recorded on Record 13 – Dish/
Glasswasher Temperature Record. 19.8 CLEANING OF BEER LINES
19.8.1 All beer lines are to be cleaned on a regular basis and if an external
company undertakes the cleaning then a service card is to be kept on site
19.6 ICE MACHINES & SCOOPS
near the beer lines.
19.6.1 Do not store any drink containers in ice when the ice is going to be used
in guests’ drinks.

BOOK 1 INDEX BOOK 3
19.9 HAND WASHING REQUIREMENTS

19.9.1 Ensure that each bar has a designated wash hand basin. A suitable
supply of soap and single use towels is to be made available. If, through
design, a wash hand basin cannot be available then a sanitizing gel is to
be made available for staff to sanitize their hands.
19.9.2 The wash hand basin is only to be used for hand washing and no other
purpose.
19.10 TEMPERATURE CONTROL REQUIREMENTS

19.10.1All potentially hazardous foods (cream, milk, eggs etc) are to be stored at
1°C to 5°C.
19.10.2 The temperature of all cool rooms and refrigeration units is checked twice
daily and recorded using a probe thermometer. The temperature check
can also be done by placing a plastic lidded container full of water and
using the probe thermometer to test the temperature of the water. Gauge
temperatures are not to be recorded.
19.10.3 The container must be labeled “for temperature check only”.
19.10.4 All temperature checks are to be recorded on Record 3 – Food Storage
Temperature Record.
19.10.5 Cold storage units that only store wines and beer do not require
temperature checking and recording.
19.11 GENERAL BAR FOOD SAFETY REQUIREMENTS

19.11.1 No personal foods are to be stored in any refrigeration unit that is being
used for commercial storage.
19.11.2 All containers are to be clearly identified through labeling and dating.
19.11.3 A designated waste receptacle that has a tight fitting lid is to be provided
to each bar.
19.11.4 Cleaning in the bar area is to include but not be limited to: - floors,
walls, ceilings, refrigeration units, cool rooms, glasswashers, utensils,
glasses, coffee machines, cash registers, wash hand basins, sinks, waste
receptacle, plates and bowls. A cleaning schedule for all bar and cellar
areas is to be implemented.

BOOK 1 INDEX BOOK 3
BAR FOOD SAFETY AUDIT SYSTEM

Developed in 2010 at The Westin Langkawi Resort & Spa,
the Bar food safety audit system an internal audit checklist
and track list for bar operations. Based on the EHC food
safety requirements, the file allows to track monthly audit
scores and to maintain a scoreboard. This information is
great input do drive healthy competition between venues
and associate incentives, a great tool to keep food safety
standards up consistently throughout the year.
CLICK TO DOWNLOAD
THE BAR FOOD SAFETY AUDIT SYSTEM

BOOK 1 INDEX BOOK 3
BAR FOOD SAFETY AUDIT SYSTEM - AUDIT POINTS D) STORAGE

The audit points included in the bar food safety audit are more comprehensive 16 Refrigeration units are operating at 5°C or below
than the Bar Food safety section (19) of the EHC Food safety manual. Several 17 Freezer units are operating at -15°C or below
standards that apply to the entire food & beverage production department are 18 Potentially hazardous foods (e.g. cream, milk etc.) are stored in a
included in here - those that are relevant to our bar operations. You may change temperature of 1°C to 5°C
& add audit points to reflect updates or specifics in your hotel operation. 19 Garnishes are stored in clean containers with lids
20 Open food and beverage items are not stored in the original container if
A) HEALTH - FOOD HANDLER this is not resealable (transfer to resealable container)
1 All associates show orderly grooming practices e.g. clean clothing, no 21 Foods are kept in food containers when in storage
excessive jewelry, long hair etc. 22 Food covers are only of plastic, stainless steel, or aluminum material..
2 Blue waterproof band-aids are available in the bar 23 No personal food is stored in any refrigeration unit that is being used for
3 All present associates have covered all cuts and wounds. commercial storage
4 A sterilizing gel is available in the bar area 24 Opened potentially hazardous products are date labeled and within the
5 The hand wash basin has warm water soap, sanitizer, and disposable limit of 72 hours after the labeled date
paper tissues available and is only being used for hand washing. 25 Glasses are stored away from dirty glasses with the bottom of the glass
pointing upwards
B) GOOD HYGIENE PRACTICES
E) CLEANING & SANITATION
6 Labeled water or oil containers (for temperature checking) are present in
every refrigeration and freezer unit 26 Quat sanitizer and all-purpose cleaning detergent is available and labeled
7 At least one digital probe thermometer (in good working condition) is correctly, Quat sanitizer has ppm value of 100 - 200
available for use 27 Stainless steel or plastic scoops are provided for use in the ice machine
8 The probe thermometers are calibrated monthly & recorded on record 7 – and are attached to the ice machine
Calibration Record. 28 Ice scoops are in a sanitizing solution of between 100-200ppm when not
9 Individual single use 70% alcohol sterilizing wipes are available in use and the ice scoop holder is identified as having sanitizing solution
10 Tongs or gloves are present to use for garnishing drinks and are kept in a 29 Only ice is stored in the ice machine or ice cube storage container, no
sanitizing solution of 100-200ppm foreign objects present.
11 Testing strips are available to measure the ppm value of chemicals 30 Food & beverage contact surfaces such as preparation tables, blenders,
mixers, storage (containers), and coffee machines are clean.
C) PREPARATION 31 A sanitizer at 100-200ppm is being used for cleaning of all food contact
surfaces
12 Garnishes are freshly prepared daily on a green cutting board
32 Cleaning cloths are in good condition and clean
13 Straws are individually wrapped or located in an enclosed dispensing unit
33 No dust, finger or lipsticks marks are left on glasses stored ready for use
14 Beer snacks are served in individual portions and stored in a rodent proof
34 Beer lines are cleaned on a weekly basis and evidence of such is available
container
35 Door seals and interior of refrigeration units is clean
15 Beer snacks being disposed off after the guest has left

BOOK 1 INDEX BOOK 3
36 Ventilators (fans and grids) of refrigeration units are clean I) VENUE CLEANLINESS & CONDITION
37 Non-refrigerated drinks storage is organized and clean Unofficial audit points, not assessed by EHC
38 Ceilings, walls and floors are clean 52 Food display counters are clean and in good condition
39 Ice machine used for the bar area is clean and in good condition 53 Upholstery is clean and in good condition.
40 A glasswasher is used which achieves at least 55°C for the wash cycle 54 Table set up (center piece, ashtray, salt & pepper, flower and vase) is clean
41 A glasswasher is used which achieves 77°C or above for final rinse cycle and in good condition.
55 Baby chairs are clean & in good condition.
F) MAINTENANCE 56 Menus are clean and in good condition
42 Food and beverage contact surfaces are in good condition 57 The floor is clean (no food debris, excessive stains or fuids etc.)
43 Only approved wooden equipment is being used and in good condition 58 The windows and mirror surfaces are clean and do not show signs of
44 Door seals and gaskets of refrigeration units are in good condition marks or fingerprints.
45 Ceilings, walls and floors are in good structural condition with no holes, 59 Drawers and cupboards in service station are well managed and clean.
damages or disrepairs 60 Dry stores are organized and clean and well managed.
61 Wall shelving is clean and in good condition
G) SUPPORTING DOCUMENTS
46 Cold storage temperature records are correctly used for refrigeration/ J) TRAINING
chiller units (Record 3 – Food Storage Temperature) Record. 62 All food handling associates are led through basic food hygiene training
47 The wash and the rinse cycle temperature of the glasswasher is recorded within ONE (1) month of commencement and complete Record 11 - Initial
daily on the checklist: Record 13 – Dish/ Glasswasher Temperature Staff Training Declaration.
Record? 63 All food handlers have attended a basic food hygiene course, including
48 There are 3rd party preventative maintenance reports on all glasswashers the topics outlined in paragraph 25.3.2.1 - 25.3.2.8 and evidence of such
on at least a monthly basis is available in the form of Record No.23
49 A cleaning schedule is available and is being used correctly at the right
intervals (Record 17)
50 A cleaning record for the ice machine used for the outlet is available and
shows evidence of correct cleaning intervals
H) PEST CONTROL
51 There are no signs of pest activity

BOOK 1 INDEX BOOK 3
STARWOOD ASIA-PACIFIC RESOURCES WINE OF THE WORLD

Starwood’s wine by glass program that has had many years of successful
A great place to start with developing your bar team are operation and is being refreshed in a bi-yearly cycle in Asia-Pacific.
> Link to 2014 - 2016 program materials
Starwood’s own training resources. These resources cover
most of the basic knowledge a bartender should have.
OLIVE COCKTAIL MENU FOR MARTINI’S
Once these are trained a bar team should move on to This document introduces various stuffing ideas for cocktail olives used for the
innovation; Bar Manual Book III. classic Martini cocktail.
> Download file
STARFABS (ASIA-PACIFIC)
StarFabs, as our divisional F&B sharepoint contains many documents on training GIN TONIC COUTURE - W BANGKOK
and beverage programs for our property Talents to further develop on. When Deck developed by Jacob de Boer and the W Bangkok team on the ever popular
developing training programs with external parties it is key to maintain beneficial Gin+Tonic with alternative serves. Highly recommended for hotels in healthy G+T
relations with all beverage suppliers and to ensure that we set clear expectations markets.
of any third party trainings that can be provided to the teams at our bars & > Download file
restaurants.
> Access StarFabs
BEVERAGE TRAINING SLIDES

A set of decks has been developed, covering a variety of topics relating to
beverage knowledge and skill. Click below to download.
> Download beverage training slides
TOP 100 COCKTAILS

This document contains the recipe and methodology to make 100 popular
cocktails our guests. Where new standards are introduced in the bar manual they
supersede the ones used in the top 100 overview.
> Download file

BOOK 1 INDEX BOOK 3
STARWOOD ASIA-PACIFIC BRAND THE LUXURY COLLECTION COCKTAIL COLLECTION

A defining cocktail program for Luxury Collection hotels. Some great photography
PROGRAMS 2014 - 2015 and drink ideas, recommended to anyone to indulge in for inspiration.
> View the cocktail collection program standards on SW1
Starwood Brand & F&B teams have developed several
WESTIN FRESH BY THE JUICERY
defining programs that build on the overall brand position
The wellness brand positioning of Westin hotels is further supported by a brand
and enrich touch points in our bars & restaurants. Below program on quality juices.
selection is current at the time of publication (Jan 2015). > View brand program standards on SW1
Always check StarQa for the latest standards and WESTIN SUPERFOODS RX
updates. Westin’s SuperFoods RX program has taken a turn to beverage and includes
various ideas to incorporate these ingredients in our beverage culture.
FOUR POINTS BY SHERATON - BEST BREWS > View brand program standards on SW1
A brand program focusing on a quality beer program at Four Points by Sheraton ST. REGIS BLOODY MARY
hotels. Always check StarQa for the latest standards and updates.
The origin of the Bloody Mary was traced back to the first St. Regis in New York
> View Best Brews standards on SW1 and based on this various local variations have been developed.
SHERATON SOCIAL HOUR & SELECTS > View brand program standards on SW1
Sheraton beverage brand programs focus on a quality and social wine
experience.
> View Social Hour & Sheraton Selects standards on SW1
LE MERIDIEN SPARKLING
Lobby experience program at Le Meridien hotels taking bubbly drinks to the next
guest experience level.
> View Le Meridien Sparkling program standards on SW1
LE MERIDIEN COFFEE CULTURE

Great coffee by illy and Le Meridien’s European heritage are combined in this
coffee program.
> View Le Meridien coffee program standards on SW1
Above: La Boqueria Sour - cocktail created in Spain for Luxury Collection’s cocktail brand program.

BOOK 1 INDEX BOOK 3
BAR CONSULTANTS
Setting up a comprehensive cocktail list with the relevant training and follow-up is a art in
itself. In fact, most of our hotels that have high ambitions (don’t we all) either hire a fully
skilled mixologist, or do this on a freelance basis with bar consultants. Below listed are
several bar consultants that have achieved good results in some of our hotels.
URBAN BAR SIP SLOWLY (THAILAND)

www.cocktailarchitect.com www.sipslowly.com
Sebastien Bonnefoi (Managing Director) Joseph Boroski (Owner)
seb_bonnefoi@cocktailarchitect.com boroski@gmail.com
Suite 7B, Bld 1, 421Haifang Road, +16468629152
Shanghai, P.R.China
+862162667969 FLING (UK)
http://www.flingbarservices.com/
BAR SOLUTIONS (AUSTRALIA) Andrew ‘Ginga’ Muffins (Director)
www.barsolutions.com.au andrew@flingibs.com
Grant Collin (Managing Director), David Owens (Associate Consultant)
grant@barsolutions.com.au david@flingibs.com
Tim Greening (Consultant) Tattersall House,
tim@barsolutions.com.au East Parade, HG1 5LT
Harrogate, United Kingdom
Ground floor 30 O’Connor St
Chippendale 2008, NSW Australia +447854801098
+61293269288

BOOK 1 INDEX BOOK 3
06 SPIRITS & ICE

PAGE 83
WOOBAR, W BANGKOK
BOOK 1 INDEX BOOK 3
SPIRITS QUANTITY RECOMMENDATIONS SPECIALTY BARS

A specialty bar that focuses on a specific beverage must truly offer a unique
Once a bar concept has been established and thought selection and variety of the beverage in question. It is key to analyze the
competition carefully to understand what the market would consider a significant
has been given to the the type of operation it serves (high selection.
or low energy operations) – it will be crucial to determine For example; a Whisky specialty bar could easily feature 150 - 200 labels,
the variety of beverages needed to tempt and exceed whereas, varying on the operating environment, a gin specialty bar featuring a
selection of 50 - 60 Gins would most likely make a sound statement. In general,
expectations of our guests. spirits specialized bars feature over 50 labels of their specialty type and
In so doing, many factors must be taken into account, like location and use of the combined with all varieties, over 150 total spirits.
bar, guest demographics, local preferences and spirits availability etc. As actual example, see below how The St. Regis Osaka stocks their Whisky
This table provides a generic starting point that can assist with the initial layout of specialized bar:
the beverage menu. Vodka 22
Gin 9
QUALITY THROUGH QUANTITY Blended whisk(e)y (all countries) 15
When it comes to spirit offerings of bars, a well defined selection showcasing the Single malt whisk(e)y (all countries) 60
most interesting and well made spirits, offering the most choice where it talks to Bourbon 14
your bar concept or guest demand is essential. It always pays off to overstock on Rum / Cachaca 11
choice; this encourages suggestive selling and attracts quality conscious guests, Cognac / Armagnac 19
which often go for top-shelf spirits and in return bring in more profit instead of Grappa / Eux-de-vie / Calvados 16
percentages. Local spirits (indicate major variety) 5
Some consideration to make when stocking bars: Sochu / Sake 19
Tequila 11
- What type of operation will the venue run? (High - Low energy?) High energy
Liqueur 18
bars with multiple beverage stations often require a double set of common spirits.
Total 201
- What’s the target market of the venue? Which spirits are trending?
- What is operationally feasible in terms of storage / product placement?
- Can you take advantage of global trends in your market? Gin / Craft spirits?
Reserve space in your menu to do so to be ahead of international trends when
they hit your local market.

BOOK 1 INDEX BOOK 3
HIGH ENERGY BARS WooBar KueBar

Vodka 28 16
A high energy bar has two focal points when designing their spirits program.
Gin 9 3
Speed of service of spirits and cocktails and revenue generating opportunities
Blended whisk(e)y (all countries) 36 8
through additional premium spirits (glass and bottle sales).
Single malt whisk(e)y (all countries) 38 20
The first spirits to stock are the intensively used house brands for the speed racks Bourbon 7 3
or short reach for the most popular cocktails. The rest of the back bar can then Rum / Cachaca 11 5
be used to feature popular call brands (one for each beverage station) and less Cognac / Armagnac 9 6
frequently used, but offering incremental revenue potential, premium spirits (one Grappa / Eux-de-vie / Calvados 2 2
set per bar). Ideally a high energy bar keeps several bottles of their most popular Local spirits 3
spirits and at least their house pouring brands in the bar. Sochu / Sake 20
The primary aim of a high energy bar then is not to offer the most choice of Tequila 12 5
spirits, but to strategically stock to ensure a fast paced operational work-flow, Liqueur 26 18
with enough premium spirits to drive incremental revenue. Therefore there is no Total 191 86
specific range defined for this type of bar, but in the interest of sales opportunities
no bar should offer any less choice than 75 spirits LOW ENERGY BARS
To exemplify this balance, take the following two hotels: WooBar at W Seoul, that The typical example of a low energy bar in our hotels is the lobby bar. Often large
features an extensive cocktail list with 57 cocktails and serves around 250 guests in footprint with a styled back bar that offers ample space for spirits selections.
during peak hours and on the other hand KueBar at Westin Pune, India that A recommended number of spirits for these operations are 100 - 150, with focus
serves over 900 guests at the same time during peak hours and thus prioritizes on selected trending spirits and after dinner classics like cognac, armagnac,
speed of service even further. calvados, whiskies and liqueurs.
Below example is taken from The Lounge at Sheraton Bali Kuta Resort that
operates in a spirits restricted market (Indonesia):
Vodka 11
Gin 9
Blended whisk(e)y (all countries) & bourbon 16
Single malt whisk(e)y (all countries) 16
Rum / Cachaca 10
Cognac / Armagnac 6
Grappa / Eux-de-vie / Calvados 3
Sochu / Sake 3
Tequila 10
Liqueur 27
Total 111

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SPACE AND OTHER CONSIDERATIONS

If you have an existing bar of which back bar
storage is hard to expand and you have already
exhausted display area’s around your bar there
are a couple of options you have.
You could for instance still expand your spirits
selection by storing your more slow moving and
rare spirits in a satellite location like a counter
space away from the bar, bookcase adjacent to
the bar or safely secured in a bar pantry.
If all of the above is not an option, or there are
other limitations that are out of your control you
could also vary some of the commercial brands
for some lesser known, or even craft brands. This
way you will still be able to stand out from the
crowd, but also please guests who are looking
for the familiar. For example you could decide to
list 3 big brand gins and 2 craft or locally distilled
gins, instead of the compulsory but predictable
set of Gordon’s, Bombay, Tanqueray, Beefeater &
Hendricks.
Right: Impressive back bar and spirit selection with

incorporated ladder to reach top shelf spirits.
Scopa Italian Roots | Venice, CA, USA

BOOK 1 INDEX BOOK 3
PAR LEVEL
Determining the ideal par stock for beverages on offer will Maintaining control on sales and being sound on what customers visiting your
be influenced by the consumption patterns, menu variety, bars and restaurants are after is key to adjust par levels in accordance. You would
naturally prepare differently for a regular week night than you would for that one
available storage space and design of the back bar and Saturday where you secured worlds most raved about progressive DJ.
consequent need to display bottles on stage.
Industry Standard Tips:
• Depending on store issuing intervals:
Order interval period sales (Daily sales, 3-day period sales..) X 1.5 =
Par stock
• For your top shelf spirits you most likely want to always ensure you have, at a
minimum, a second bottle available in your bar pantry to allow by-bottle sales
of any spirit on display.

BOOK 1 INDEX BOOK 3
HISTORY & DEFINITION LIBRARY

Before diving any further into spirits it is good to refresh on
the definition of the spirits listed in the various categories
of the spirit master list. Further reading and training
materials are available and listed in the back of this
document.
Click the links below to download the relevant document or simply download the
whole pack. Information courtesy of diffordsguide.com
> CLICK HERE TO DOWNLOAD ALL SPIRIT DEFINITION DOCUMENTS
DEFINITION & HISTORY INCLUDED FOR:
- Absinthe - Advocaat - Akvavit - Amaro

- Apricot brandy - Armagnac - Arrack - Baijiuor Shaojiu
- Beer eau-de-vie - Beer, Cider and Perry - Blanche Armagnac - Bourbon
- Bourgognne Aligote - Calvados - Canadian Whiskey - Cherry brandy
- Cognac - Falernum - Floc de Gascogne - Gin
- Jenever – Genever - Kummel - Mastikha - Orange curacao
- Pisco - Rum - Sake - Scotch grain whiskey
- Scotch Whiskey - Shaojiu or Baijiu - Tasmanian whiskey - Tequila
- Vermouth - Vodka - Whisk(e)y - Whiskey (Bourbon

BOOK 1 INDEX BOOK 3
MASTER SPIRITS LIST

Starting with just over 500 items in 2012, the master spirit
list has grown up to a serious complete directory of spirits.
In the process of developing this manual, over 6000 spirits
where added. As new spirits come out everyday, fueled by
craft distillery, conglomerates or regionally significant spirit
trends it will always remain a work in progress. Use it to
find new additions to a menu or re-search the brands and
distilleries to stay on top of trends.
Special thanks goes out to Jorge Mas-Yebra Valdes, at the time F&B
Management trainee at the Sheraton Bali Kuta Resort for doing the majority of the
research.
The list is divided into multiple categories in pivot tables on the first sheet or use
the “Find & Search” option available with excel.
CLICK TO DOWNLOAD
THE MASTER SPIRIT LIST

BOOK 1 INDEX BOOK 3
CONGLOMERATES DIAGEO #1
Diageo is a British multinational alcoholic beverages company headquartered in
Spirits have come a long way since the year 1200 where London, England. It is the world’s largest producer of spirits and a major producer
of beer and wine.
both the Italians as Chinese started to make drinks that
we now recognize as spirits. Over time and through trade Diageo’s brands include Smirnoff (the world’s best-selling vodka), Johnnie Walker
(the world’s best-selling blended Scotch whisky), Baileys (the world’s best-selling
the fame of spirit brands rose and ultimately resulted in liqueur), and Guinness (the world’s best-selling stout). It also owns 34% of Moët
cooperations and other forms of business partnerships. Hennessy. It sells its products in over 180 countries and has offices in around 80
countries.
A little more time passed and the largest conglomerate
BRANDS
(Diageo) now operates in 180 countries, has 28,000 • Archers • Glenkinchie • Royal Lochnagar
employees and with their annual turnover of over 20 • Baileys • Gordon’s Gin • Senator Keg
Billion is listed in both London as New York on their stock • Bell • Guinness • Serengeti
• Bell’s Original • Harp lager • Sheridan’s
exchanges. • Bertrams VO • Hennessy • Singleton of Dufftown
• Blossom Hill • J&B • Singleton of
• Buchanan’s • Johnnie Walker Glendullan
• Bulleit • Justerini & Brooks • Smirnoff
• Bundaberg Rum • Ketel One • Smithwick’s ale
• Bushmills • Kilkenny • Sterling Vineyards
• Cacique Rum • Knockando • Talisker
• Caol Ila • Lagavulin • Tanqueray
• Captain Morgan • Meta • The Singleton
• Cardhu • Moët & Chandon • Tusker
• Chalone Vineyard • Myers’s Rum • VAT 69
• Cîroc • Oban • Vignobles
• Clynelish • Old Parr Internationaux
• Cragganmore • Kamora • White Horse
• Crown Royal • Pampero Rum • Windhoek
• Dalwhinnie • Piat d’Or • Windsor
• Dimple/Pinch • Pimm’s • Ypioca
• Dom Pérignon • Red Stripe • Zacapa Rum
• Don Julio • Romana Sambuca
• Glen Elgin • Rosenblum Cellars

BOOK 1 INDEX BOOK 3
PERNOD RICARD #2 BACARDI #3

Pernod Ricard is a French company that produces distilled beverages. The Bacardi Limited is the largest privately held, family-owned spirits company in
company’s eponymous products, Pernod Anise and Ricard Pastis, are both the world. Originally known for its eponymous Bacardi white rum, it now has
anise-flavoured liqueurs and are often referred to simply as Pernod or Ricard. The a portfolio of more than 200 brands and labels. Founded in 1862 and family-
company also produces several other types of pastis. owned for seven generations, Bacardi employs 6,000 people, manufactures at 27
facilities in 16 markets on four continents, with sales in more than 150 countries.
After the banning of absinthe, Pernod Ricard was created from the Pernod Fils
company, which had produced absinthe. It is now a worldwide conglomerate. Bacardi Limited refers to the Bacardi group of companies, including Bacardi
International Limited. The company sells in excess of 200 million bottles per year.
Pernod Ricard owns the distilled beverage division of the former corporation Bacardi Limited is headquartered in Hamilton, Bermuda, and has a 16-member
Seagram, along with many other holdings. In 2005, the company acquired a board of directors led by the original founder’s great-great grandson, Facundo L.
British-based competitor, Allied Domecq plc. Bacardí.
In 2008, Pernod Ricard announced its acquisition of Swedish-based V&S Group,
which produces Absolut Vodka. BRANDS
BRANDS • Aberfeldy • Cuatro Vientos • Nassau Royale
• 100 Pipers • Graffigna • Royal Salute
• B&B • Dewar’s • Natash
• Absolut Vodka • Havana Club • Royal Stag
• Bacardí • D’ussé • Noilly Prat
• Amaro Ramazzotti • Imperial • Ruavieja
• Baron Otard • Eristoff • Oxley
• Ararat • Jacob’s Creek • Seagram’s Gin
• Benedictine • Estelar • Palmas
• Ballantine’s • Jameson • Seagram’s Imperial
• Bombay • Facundo • Royal Brackla
• Becherovka • Kahlua Blue
• Bosford • Gaston De Lagrange • Russian Prince
• Beefeater • Malibu • Something Special
• Camino Real • Get • St-Germain
• Blenders Pride • Martell Cognac • Suze
• Castillo • Glen Deveron • William Lawson’s
• Brancott Estate • Olmeca • The Glenlivet
• Cazadores • Grey Goose
• Campo Viejo • Passport Scotch • Wiser’s
• Corzo • Martini
• Chivas Regal • Pastis 51 • Wyborowa
• Clan Campbell • Perrier-Jouët
• G.H.Mumm • Ricard

BOOK 1 INDEX BOOK 3
BEAM SUNTORY #4 • Louis Royer • Pinnacle Teacher’s

Beam Suntory, Inc. is an American manufacturer of spirits headquartered in • Maker’s Mark • PM • Terry 1900
Deerfield, Illinois. It is a subsidiary of Suntory Holdings of Osaka, Japan. • McClelland’s • Pucker • Terry Centenario
• Midori • Ronrico • Tres Cepas
The company’s principal products include bourbon whiskey, tequila, Scotch • Mozart • Salignac • Tres Generaciones
whisky, Canadian whisky, vodka, cognac, rum, cordials, and ready-to-drink pre- • Old Bourbon Hollow • Sauza • Tyrconnell
mixed cocktails. • Old Crow • Skinnygirl • VOX
As a distinct entity, the company was established on October 3, 2011, from • Old Grand-Dad • Sourz • Whisky DYC
the remainder of the Fortune Brands holding company after it sold and spun off • Old Overholt • Sunny Brook • Windsor Yamazaki
various other product lines to form a business focused exclusively on spirits and • Pavan • Tangle Ridge
directly related products.
On Monday, January 13, 2014, Suntory announced a deal to buy Beam Inc. for
about $13.6 billion. The acquisition was completed on April 30, 2014, for a final
cost of about $16 billion – when it was also announced that Beam would be
renamed as “Beam Suntory”.
BRANDS
• 100 AÑOS • Carvalho, Ribeiro & • Greenore
• 2 GINGERS Ferreira • Hakushu
• After Shock Liqueur • Castellana Aniseed • Harveys Bristol
• Alberta • Centenario Brandy • Hibiki Suntory
• AO Vodka • CocoRibe Virgin • Hornitos
• Ardmore Islands • Jacob’s Ghost
• Auchentoshan • Conch Republic Rum • JDK & Sons
• Baker’s • Connemara Peated • Jim Beam
• Basil Hayden’s • Courvoisier • Kakubin
• Beam’s Eight Star • Cruzan • Kamchatka
• Booker’s • DeKuyper • Kamora
• Bourbon de Luxe • EFFEN • Kilbeggan
• Bowmore • El Tesoro de Don • Knob Creek
• Brigadier London Dry Felipe • Laphroaig
Gin • Fundador Brandy • Larios Dry Gin
• Calico Jack Rum • Gilbey’s Gin • Lejay Lagoute Cassis
• Canadian Club • Glen Garioch • Leroux

BOOK 1 INDEX BOOK 3
BROWN FORMAN #5 • Limoncetta • Red Label • Skyy Vodka

The Brown-Forman Corporation is one of the largest American-owned companies • Magnum Tonic • Riccadonna • Wild Turkey
in the spirits and wine business. Based in Louisville, Kentucky, it manufactures • Mondoro • Russell’s Reserve • Wray and Nephew
some well-known brands throughout the world, including Jack Daniel’s, • Old Eight • Sagatiba • X-Rated
Chambord, Early Times, Finlandia, Herradura, Canadian Mist, Korbel, Old • Old Smuggler • Sangsters • Zedda Piras
Forester, Southern Comfort, Tuaca, and Woodford Reserve. • Ouzo 12 • Sella&Mosca
BRANDS EDRINGTON #7
• Canadian Mist • Finlandia • Pepe Lopez Edrington is a Scotch whisky company, involved in blending, bottling, distributing
• Chambord • Jack Daniel´s • Sonoma-Cutrer and marketing. It produces several well-known blended brands, including The
• Collingwood • Korbel • Southern Comfort Famous Grouse and Cutty Sark, and premium single malts The Macallan and
• Don Eduardo • Little Black Dress • Tuaca Highland Park.
• Early Times • Maximus • Woodford Reserve The spirits portfolio also includes Brugal, the leading golden rum in the Caribbean.
• El Jimador • Old Forester Based in Glasgow, it is the most profitable privately held company in Scotland.
GRUPPO CAMPARI #6 BRANDS

Davide Campari - Milano, in the global branded beverage industry since 1860, is • Brugal • Highland Park • The Famous Grouse
an Italian Company producing spirits, wines, and soft drinks. From its signature • Cutty Shark • Snow Leopard • The Macallan
product, Campari Bitter, its portfolio has extended to include over 50 premium
and super premium brands, like Aperol, Appleton, Campari, Cinzano, SKYY
Vodka and Wild Turkey.
Founded in Milan by Gaspare Campari and currently headquartered in Sesto
San Giovanni, the Group is now a global company marketing and distributing its
products in over 190 countries around the world.
BRANDS
• Aperol • Cinzano • Frangelico
• Appleton • Coruba • Glen Grant
• Averna • Cynar • Gregson’s
• Braulio • Dreher • Irish Mist Whiskey
• Cabo Wabo • Drury’s • Jean Marc XO Vodka
• Campari • Enrico Serafino • Lamargue
• Carolans • Forty Creek Whisky • Liebfraumilch

BOOK 1 INDEX BOOK 3
JOSE CUERVO #8 (PROXIMO SPIRITS) JAEGERMEISTER #9

Jose Cuervo is the world’s top-selling tequila, and also the oldest such spirit, Family-owned Mast-Jaegermeister is Germany’s biggest premium spirits
first produced by the Cuervo family in 1795 under royal warrant from the King of company, with a global profile built on the back of just one product, the sweet
Spain. herbal aperitif Jaegermeister. In the space of the past 40 or so years it has grown
Although widely associated for many years with Diageo, which managed all from an obscure regional brand into the world’s top-selling liqueur with sales of
distribution outside Mexico for more than 10 years, Jose Cuervo has always almost 7m cases in 2011.
been privately owned by the Beckmann family, descendants of the original Jose
Cuervo. The alliance with Diageo had become increasingly fractious by 2012, with
the Beckmanns repeatedly stonewalling attempts by Diageo to buy the business
WILLIAM GRANT & SONS #10
outright for as much as $2bn. As a result Diageo declined to renew its distribution William Grant & Sons Ltd. is an independent, family-owned Scottish company
contract when it expired in summer 2013. Instead North American distribution which distils Scotch whisky and other selected categories of spirits. It was
was absorbed by Proximo Spirits, a distributor owned by the same Beckmann established in 1887 by William Grant, and is now run by the descendants of
family as Jose Cuervo. Under Proximo, Jose Cuervo became part of the following the founder. It is the largest of the handful of Scotch whisky distillers remaining
family of brands: in family ownership. “William Grant & Sons” is often abbreviated to “W. Grant &
Sons” or just “Grant’s”, after their blended whisky of the same name.
• Gran Centenario • Jose Cuervo® • TINCUP® Whiskey
Tequila Tequila • Zarco Tequila The company is the 3rd largest producer of Scotch whisky (10.4% market share)
• Boodles Gin • 1800® Tequila • Agavero Liqueur after Diageo (34.4%), and Pernod Ricard. The company’s central headquarters
• Dobel Tequila • Hangar One Vodka • Matusalem Rum are in Strathclyde Business Park, North Lanarkshire. Sales and marketing
• Kraken Rum • Stranahan’s Colorado headquarters are in Richmond, London. The company is a member of the Scotch
• Three Olives® Vodka Whiskey Whisky Association.
BRANDS
• MacGregor • Milagro • Taboo
• Gibson’s • Monkey Shoulder • The Balvenie
• Glenfiddich • OVD Rum • Three Barrel & Raynal
• Grant’s • Reyka • Tullamore Dew
• Hendrick’s • Sailor Jerry • Wood´s 100
• Highlanders • Solerno

BOOK 1 INDEX BOOK 3
LVMH #11 REMY COINTREAU #12

Moët Hennessy • Louis Vuitton S.A., better known as LVMH, is a French Remy Cointreau remains one of the world’s leading spirits and wine companies. It
multinational luxury goods conglomerate, headquartered in Paris. The company is France’s third largest wine & spirits business (behind Pernod-Ricard and LVMH)
was formed by the 1987 merger of fashion house Louis Vuitton with Moët and controls a small selection of prestigious brands of which the best-known are
Hennessy, a company formed after the 1971 merger between the champagne Remy Martin cognac and Cointreau liqueur. Remy Martin is the group’s flagship
producer Moët & Chandon and Hennessy, the cognac manufacturer. It controls brand, the #2 cognac worldwide, supported by Cointreau liqueur, Metaxa brandy
around 60 subsidiaries that each manage a small number of prestigious brands. and other products
The subsidiaries are often managed independently. The oldest of the LVMH
Despite its well-respected portfolio, Remy Cointreau is something of a minnow in
brands is wine producer Château d’Yquem, which dates its origins back to 1593.
the fast-consolidating global drinks industry. Its departure in 2009 from Maxxium,
Christian Dior, the luxury goods group, is the main holding company of LVMH, a worldwide distribution joint venture with three other partners, led to widespread
owning 40.9% of its shares, and 59.01% of its voting rights. Bernard Arnault, speculation that the company was preparing the ground for merger with another
majority shareholder of Dior, is Chairman of both companies and CEO of LVMH. group. However, no such has event has materialized and Remy Cointreau
appears for the time being to be intent on maintaining its independence.
BRANDS
• Ardbeg • Domaine Chandon • Newton Vineyard BRANDS
• Belvedere • Jas Hennessy & Co • Numanthia • Bruichladdich • Metaxa • Remy-Martin
• Bodega Chandon • Krug • S.A. du Château • Cointreau • Mount Gay Rum • St Rémy
Argentina • Maison Ruinart d’Yquem • Izarra • Passoã
• Cape Mentelle • Mercier • Terrazas de los
• Château Cheval • Moët & Chandon Andes
Blanc • The Glenmorangie
• Cheval des Andes • Veuve Clicquot
• Cloudy Bay Ponsardin
• Dom Pérignon • Wenjun

BOOK 1 INDEX BOOK 3
ANHEUSER BUSCH INBEV UNITED SPIRITS LTD.

Anheuser-Busch InBev is a Belgian-Brazilian multinational beverage and brewing United Spirits Limited, abbreviated to USL, is an Indian alcoholic beverages
company headquartered in Leuven, Belgium. It is the world’s largest brewer and company, and the world’s second-largest spirits company in terms of volume. It
had a 25 percent global market share. is a subsidiary of the United Breweries Group, and headquartered at UB Tower in
AB InBev has 17 brands that individually generate over 1 billion USD per year in Bangalore, Karnataka. USL exports its products to over 37 countries.
revenue out of a portfolio of more than 200 brands.
This portfolio includes global brands Budweiser, Corona and Stella Artois, BRANDS
international brands Beck’s, Hoegaarden and Leffe and local champions such • Antiquity • Four Seasons • Signature
as Bud Light, Skol, Brahma, Antarctica, Quilmes, Victoria, Modelo Especial, • Bagpiper • Jura • Vladivar
Michelob Ultra, Harbin, Sedrin, Klinskoye, Sibirskaya Korona, Chernigivske and • Black Dog • McDowell’s No.1 • White Mischief
Jupiler. Total revenue for all 200 AB InBev brands in 2013 was over 43 billion • Bouvet Ladubay • Pinky • Whyte & Mackay
USD. • Dalmore • Romanov
• DSP Black • Royal Challenge
BRANDS
• Alexander Keith • Haake-Beck • Permskoye
• Antarctica • Harbin Gubernskoye
• Aqua Fratelli Vita • Hasseröder • Piedboeuf
• BagBier • Hertog Jan • Quilmes Cristal
• Baisha • Hoegaarden • Red Shiliang
• Bass • Mousel • Rifey
• Beck’s • Jinling • Rogan
• Belle Vue • Jinlongquan • Safir
• Boddingtons • Julius • Sedrin
• Bohemia • Jupiler • Sibirskaya Korona
• Boomerang • KK • Skol
• Budweiser • Klinskoye • Spaten
• Caracu • Kokanee • St.Pauli Girl
• Chernigivske • La Bécasse • Stella Artois
• Corona • Labatt • Sukita
• Diebels • Lakeport Pilsener • Tolstiak
• Diekirch • Leffe • Vieux Temps
• Dommelsch • Liber • Yali
• Double Deer • Löwenbräu • Yantar
• Franziskaner • Michelob Lager • Zizhulin
• Gilde Ratskeller • Paceña

BOOK 1 INDEX BOOK 3
ICE will result in an overly diluted drink which will not be as cold as one where the
drink is strained over fresh ice.
The difference between a perfectly balanced cocktail and Another top tip during operation: If a glass is broken near your ice stocks, melt
the ice with warm water, clean the container and re-stock with fresh ice. If this
a so-so one often comes down to ice. How does ice affect occurs in a busy bar and you are not immediately able to clean the ice chest,
temperature? Dilution? Since as much as half the volume mark it as being contaminated with a liberal coating of red grenadine syrup and
draw ice from another station.
of a cocktail can be melted ice, why not pay a little more
attention to what you put in your glass? DILUTION
Article adapted from: http://www.diffordsguide.com/ Is all dilution bad in that case? Not really - all cocktail recipe’s take into account
encyclopedia/2014-03-27/323/cocktails/ice that some dilution will occur, this will make the drink more palatable as it makes
There is a lot said about ice, whether purity, size, shape, dry, wet - all of it is wildly the spirit more smooth and easy to drink. Dilution isn’t the enemy, over-dilution
discussed by mixologists. There are some points everybody seems to agree on, is. Lots of spirits, including those top shelf single malt whiskey’s are diluted with
which we can take as useful advise when planning the ice for our bar operation. water just before bottling to either meet import regulation’s or improve the flavor of
the spirit by balancing by reducing the otherwise harsh alcohol profile of 50 - 60%
First of all, the common hollow, tubular and soft kind of ice cubes (easy to chew) spirits.
need to be avoided at all costs. These melt much faster than solid ice and will
dilute drinks faster than anything (more on melting rates of various types of ice Apply this rule and you also understand why it is a bad idea to keep your vodka’s
later in this section). Instead, look for large, solid cubes of ice. Recommended or gins in the freezer. This simply reduces the dilution of the spirit to a level that is
are ice machines from Kold Draft (kold-draft.com) or Hoshizaki (hoshizaki.com ) - unwanted for a perfectly balanced drink. On the other hand, spirits that are fully
these produce large (inch/25mm square) solid cubes. exposed to the sun will, with the same technique, over-dilute a drink. Apply shake
techniques or use larger/smaller ice to counter these issues if you cannot improve
As for water, the more pure the better. For our operations and larger ice machines on the storage conditions.
we rely on tap water to feed these. It is highly recommended to apply some kind
of filtration process for this water to ensure no chlorine or other solids affect the
flavor of your expertly mixed, premium cocktail. Your ice should be dry, almost
sticky to the touch. Avoid ‘wet’ ice that has started to thaw.
Whenever serving a drink over ice, always fill the glass with ice, rather than just
adding a few cubes. This not only makes the drink much colder, but the ice lasts
longer and so does not dilute into the drink.
Never use ice in a cocktail shaker twice, even if it’s to mix the same drink as
before. You should always discard ice after straining the drink and use fresh ice to
fill the glass if so required. Pouring shaken ice straight into the glass with the liquid

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THE AVIARY LITTLE BRANCH

ICE TYPES OF ICE
> CLICK TO > CLICK TO
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BIG ICE IS BETTER? MYTH OR FACT? Now that we know the conditions under which big ice does melt more slowly, let’s
look at a situation where the opposite is true.
Interestingly, there are two schools of thought on this, the scientific approach of
the following article, and the more commonly adopted believe amongst What happens when you add equal masses of small rectangular vs. big
mixologists that big ice is indeed better. spherical ice to an Old-Fashioned that has been chilled down to 0°C?
THE CASE AGAINST In both cases, when you add the ice, the temperature gradient between ice and
surrounding pre-chilled cocktail would essentially be zero, so relatively little initial
http://drinks.seriouseats.com/2013/06/cocktail-science-myths-about-ice-big- melting would take place. As you drank the two cocktails, the ice in each would
cubes-are-better-dry-shaking-whiskey-dilution.html melt as heat would be lost to the surrounding environment. Whether or not the
“Depends. You’ve probably heard that large blocks of ice are better for drinks large ice melted more slowly would depend on insulation, air temperature, and
because larger ice melts more slowly. The argument usually goes something like volume of cocktail to ice, but in most situations, the sphere would likely be able to
“more surface area = faster melting = more dilution.” It turns out that surface area keep up with heat loss, so the two cocktails would chill and dilute at almost the
does matter, but perhaps not the way you think it would. same rate.
Whenever we talk about ice and chilling, it’s important to remember Why might smaller ice be preferable to large in some cases?
that there is no chilling without dilution. The vast majority of the If, as you drink your cocktail, the large ice gets exposed to the air.
chilling power of ice comes from the heat of fusion—that is, the heat Then what happens is that the big ice starts cooling the atmosphere
ice sucks up from its surroundings when it turns into water. And > ICE instead of your drink and you get additional dilution with no
since it takes 80 times as much energy to melt a gram of ice as it
does to raise a gram of solid ice one degree in temperature, any
EXPERIMENTS added chilling. It can be easier for small ice to rearrange and stay
submerged in a drink as you sip it. So in the case of a chilled Old-
significant change in the temperature of a drink correlates directly Fashioned, all that really matters is you use ice that stays submerged
with the amount of ice melted. for as long as you intend to drink the cocktail.
What happens when you add equal masses of small rectangular vs.
big spherical ice to a room-temperature glass of Scotch? Does that mean we should use crushed ice for every drink?
In the glass with small ice, the extra surface area of the ice would lead to very No - you also have to consider water that is on the surface of the ice before you
fast chilling and dilution. The drink would quickly drop down to around 0°C or just add it to your drink. Small ice has tons of surface area. As a result, it accumulates
below and stay in that rough temperature range until you finished your drink. surface water - liquid water that builds up on the outside of the ice through
melting and through condensation. When you add small ice to a drink, that
In the glass with a big sphere of ice, chilling and dilution would occur more slowly surface water immediately dilutes the drink without adding any chilling benefit.
because spheres have the smallest ratio of surface area to mass. The Scotch
surrounding the sphere would eventually chill to 0°C, but the ice would also melt Of course, this is really much more of an issue if you are in a bar situation where
a bit and probably float, which means the bottom of the drink would probably ice is stored at room temperature. If you use lots of small ice directly from the
be closer to 4°C* because water is densest at that temperature and the sphere freezer, surface liquid should be insignificant.”
would not be able to chill fast enough to generate the convection necessary to
circulate the Scotch. Of course, simply stirring the drink a little would chill it more.

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>VIEW THEIR MENU

OR HOW ABOUT A BAR THAT
DOESN’T USE ANY ICE AT ALL
If every bar in Hoxton must have a facetious USP, White Lyan’s is that it does not contain a single ice
cube. Nor does it house lemons or limes, or any other kind of fresh fruit. There are no cocktail shakers,
no soft jazz soundtrack. And – incredibly for east London, where dead birds outnumber live ones –
there is no taxidermy.
Primed with this list of prohibitions, I half-expected to see Heston Blumenthal conducting molecular
mixology behind the minimalist, ‘80s-style bar when I visited on a recent Friday night. Instead, I got
a firm handshake from a tattooed Scot called Robin Honhold, tending the joint on behalf of Ryan
Chetiyawardana and his business partner Iain Griffiths, the men behind this new venture at the
grubbier end of Shoreditch.
If White Lyan’s concept smacks of pretension, the reasoning behind it is laudable. Chetiyawardana
wanted to create fabulously inventive cocktails that tasted exactly the same, every single time. “Have
you ever tasted a glass of melted ice?” proffered Honhold, when I enquired about the thaw clause.
“Exactly. It tastes horrid.”
Here, all of the drinks are pre-made on-site in accordance with their compounders’ license: they buy
raw spirits, make their own, and dilute them to specification. Distillates, citrus acid powders, shrub
clippings and cordials do the job of perishables. Cocktails are then bottled and chilled in frosted
fridges that glow gently behind the bar.
Source: http://www.telegraph.co.uk/luxury/drinking_and_dining/44240/straight-up-white-lyan.html

BOOK 1 INDEX BOOK 3
“I would say probably 80 percent of it is to add flavor to drinks, than solid to gas (air) and again, the surface volume of crushed ice that is a lot
bigger. As a result, the crushed ice very effectively chilled the drink, but then
rather than to add dilution. So instead of having a margarita again, as ice chilled by the energy released of melting itself, subsequently there
that sits there and gets watery we put ours on flavoured ice was more water released. With a starting volume of 40 ml, the volume of melting
cubes so instead its get watery it gets spicy. It changes the water in the crushed ice example is 51% greater than with the large solid ice
cube.
drink and adds another element as it melts.”
If you let your drink rest for 5 minutes, in the case of the crushed ice, 130% of
Micah Melton, Bartender, The Aviary - Chigago your drink will be water, vs 75% with the solid cube. The result is that your drink
is more cold, but more watery as well. Probably better suited to tropical or long
drinks than to short drinks where volume of water has a big impact on flavor, like
PUTTING IT TO THE TEST with Single Malts.
As I was getting curious myself to a more scientific approach to this in a real world
environment and to settle this conflict for good, I did some testing here at the
Sheraton in Bali. It was stated in previous research that a large funky cube of ice
CONCLUSION
would be diluting faster than smaller, even crushed ice as that stays submerged So here goes, yes, in the real world a big block of ice serves a purpose, both
under water whereas the large block of ice has excessive contact with air. visual as functional, however it is not practical, nor relevant to apply this to
all types of drinks, for example in the case that dilution or extreme chilling is
For the experiment I made some large cubes using a muffin tray, our Hoshizaki,
preferred and part of a recipe. Playing with, and understanding dilution rates
solid and clear square ice cubes and some crushed ice.
is key to being a good bartender. Flavored cubes add an element of surprise
In an environment temperature of 29 degrees Celsius, using a 40 ml shot of room / balance to cocktails and the right application of the size of ice can turn the
temperature water (to imitate a shot of spirit from the shelf) and 3 old-fashioned character of a drink towards the preference of a guest.
glasses with a similar 130 gram of ice, in 3 different shapes, I went to test.
TEST RESULTS AFTER 5 MINUTES

TEMPERATURE MELTED WATER
GLASS 1 - Large solid cubes 3.5°C 30 ml
GLASS 2 - Good quality ice cubes 1.8°C 39 ml
GLASS 3 - Crushed ice 0.8°C 52 ml
Conclusion here is quite evident, surface volume does make a big influence in
dillution rate and subsequently, chilling rate. The large cubes that were mostly
in contact with the air, melted significantly slower than the small cubes. This is
explained by the fact that solid to liquid (the drink) allows a better heat transfer

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INSPIRATION
BAR HIGH 5, TOKYO
ICE CARVING
CLICK TO WATCH NOW
>VISIT WEBSITE

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ASIA-PACIFIC BOOK III

F&B COUNCIL INSPIRATION
THE BAR BOOK III

MANUAL INNOVATION
RAISING THE BAR UPDATE 2015
ON DESIGN,
OPERATION &
INNOVATION

PAGE 104
BOOK 1 BOOK 2 INDEX
THE BAR MANUAL

RAISING THE BAR
BOOK III
INSPIRATION 2015
BOOK III JACOB DE BOER EELCO BÖHTLINGK
BOOK 1 BOOK 2 INDEX
DISCLAIMER
BOOK 1 BOOK 2 INDEX

INSPIRE AND/ OR TO BE
INSPIRED?
To inspiration there is a side of consuming CLICK TO BE
and giving which is best exemplified by
describing our world as one that contains
a constant flow of ideas, concepts, trends
INSPIRED
and products all inspiring each other.
There isn’t a single concept described
in this book, that is not inspired one way
or the other by what exists already. It
could simply be the shape of a glass, the
smell of leather or anything else - it all
communicates.
However, only those who listen and those that are sensitive
> ARTESIAN
enough to see the relevance and value of these clues
will allow themselves to be inspired and reach a greater
creative expression. This book is all about the concept of
inspiration; a freely collected section with various trends,
concepts, quotes and library material, designed for our bar
teams to inspire themselves by the most forward thinking
beverage concepts of this moment.

In the series of these three books it is maybe the most
important one.The one that drives the outcome of
everything described before and the most tangible part of
what our most important stakeholder cares about; what’s
in the glass.

BOOK 1 BOOK 2 INDEX

1 DEFINITION
I - DESIGN

3 CIVIL ENGINEERING
II - OPERATION
5 IN OPERATION
6 SPIRITS & ICE
7 EDUCATIONALS 2015
III - INNOVATION
8 TRENDS 2015
10 LIBRARY

BOOK 1 BOOK 2 INDEX

07 EDUCATIONALS 2015
THE BAR MANUAL BOOK III / INSPIRATION

BOOK 1 BOOK 2 INDEX

SPEAKEASY
BARS
A speakeasy was a bar that illegally sells alcoholic beverages.
Speakeasy’s originated in the United States during the Prohibition
DOOR 74
era (1920 – 1930). During that time, the sale, manufacture, and
transportation (bootlegging) of alcoholic beverages was illegal
throughout the United States. Right now, it’s a retro category of
bar, dominating worldwide bar rankings, hand in hand with craft
beverage, (hipster) and artisan movements.
Speakeasies largely disappeared after Prohibition was ended in 1933, and the
term is now used to describe some retro style- or craft cocktail bars. These
bars have taken on a mythical status: teacups brimming with gin, suave jazz
JACK ROSE
musicians and a glitzy, retro dress code. Most of the world’s best bars awarded
in 2014 fit this category (Nightjar, Floreria Atlantico, Williams & Graham to
name a few). Some of these take the Speakeasy concept as far as hiding their
entrance, location and are selective in admission. For example the bar “Dr.”
(Rotterdam, Netherlands) does not advertise it’s location, nor contact details.
You need to obtain a handphone number from an existing customer and call
LA AZOTEA
DE BENITO
to make a consult. Once accepted the location is send by SMS. Curiously this
has not troubled the bar in attracting accolades or business. Just like “Door 74”
(Netherlands highest ranked bar in the World’s 50 best bars list 2014), Dr. is
awarded as best cocktail bar of the city and fully booked night after night.

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PRE-PROHIBITION
COCKTAILS
Along with speakeasy, probably the biggest trend are
pre-prohibition or classic cocktails. The engine behind this
is an embrace of American cocktail history and the result
is that many bars either fully commit themselves to this era
of cocktails (e.g. speakeasy’s) or incorporate these drinks
(ingredients & method) in their menu.
When thinking of classic cocktails many of us will think of cosmopolitans,
mojito’s and others, but in the light of American pre-prohibition cocktails
that is all new stuff, far ahead of the era of 1920 -1930. The average
nineteenth-century drinker was accustomed to having his drinks—based
not on a clear spirit like vodka, but rather on something robust and
flavorful, like cognac, rye whiskey, Holland gin, or brown sherry—made
with fresh-squeezed juices, one of several different kinds of available
bitters, hand-chipped ice, and a host of other touches that are today the
mark of only the very best bars.

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This then, is the base for pre-prohibition cocktails. Not just recipes taken from a tenders coming to the US to learn more about American mixology.
cocktail bible, but merely an approach to cocktails following the ingredients and Then prohibition hit, and all this progress came to a screeching halt. Most well
techniques available at the time. trained barmen were forced into some other trade. Some left the US to tend
The best bars have skillfully invented new recipes or variations on these classics bars in Europe and other countries. Others tended at speakeasies and kept up
and are dominating celebrity bar rankings. Just have a look at the Worlds Best 50 their craft the best they could, but for the most part, we went from a cocktail
bars later in this chapter to see this visualized. Depending on region and property renaissance, into the dark ages.
specifics this could be a trend worth trying out. Even when keeping in mind some Meanwhile in Europe, American transplants gained access to new ingredients,
of the challenges (outside of the U.S. / Europe) involved in acquiring the right set such as Campari, previously unavailable in the US.Plaza Hotel barman Harry
of ingredients like various bitters or spirits (and the skill to develop and enhance McElhone, who eventually settled in Paris, was involved in the creation of such
these recipes) could still be introduced (an old-fashioned is your starting point!) classics as the Boulevardier and Old Pal, both using Campari, during prohibition.
For the time being, America was left with speakeasies and bathtub gin.
The following are some pre-prohibition recipes, starting at a point where these
drinks where not even called cocktails (that was only introduced when bitters Eventually prohibition ended and Americans could once again have their cocktails.
entered the recipes, mixing bitters, juice, spirits and ice). The recipes are Unfortunately, many barmen had either passed away or forgotten their trade,
variations of the original recipe by Jerry Thomes (America’s cocktail godfather) - having moved on to something else. A huge resurgence of now legal bars took
place and many Americans
described by David Wondrich, in his book Imbibe!. The book is worth purchasing
filled them; however, the
just for the historical information only and contains more variations on the
new bartenders lacked
included recipes.
the skills and techniques
However, before going into these very descriptive details of pre-prohibition it is present prior to prohibition.
probably good to put this trend into context, as it is one of the strongest trends Many older recipes
in the cocktail industry since a long time and is doing much good for a more were also lost. To make
conscious experience of quality. matters worse, most of
the Americans who grew
PROHIBITIONS EFFECT ON MODERN MIXOLOGY up with speakeasies knew
Source: http://drinkstraightup.com/2013/01/16/prohibitions-effect-on-modern- nothing of cocktails other
mixology/ than cheap and often
You may find this shocking, but the vast majority of bars in America still serve dangerous spirits cut with
drinks based on habits that arose during prohibition. Prior to prohibition, cocktails juice. We ended up with a
were crafted with techniques that even today are often lacking. Fresh ingredients perfect combination of bad
were commonplace and the selection of cocktails was vast. Just look at some of bartenders and people
the old cocktail books, such as Jerry Thomas’ famous The Bar-tenders Guide. In that didn’t know or care to
fact, prior to prohibition, America was known for its great cocktails, with European have a well made drink.

BOOK 1 BOOK 2 INDEX

Another side effect of prohibition is that drinking cocktails went from what was TECHNIQUES AND GENERAL COMMENTS
for many a social event, an experience of enjoying a good beverage, to simply
ON PRE-PROHIBITION MIXOLOGY.
“getting a fix.” At many prohibition era gatherings, the threat of getting caught
was very real. The goal for tenders and patrons alike was to make and consume Excerpt From: Wondrich, David. “Imbibe!.”
alcohol quickly, lest they be caught in a raid. Largely gone was the well measured By 1920, just about every technique and major ingredient known to modern
and proportioned cocktail with multiple spirits, the stirred drink and the fresh mixology was in play (okay, there wasn’t a lot of flavored vodka, but they made up
squeezed juice. Besides many great spirits not being accessible to most, all these for it by selling artificial sour mix and cellulose cocktail cherries). Only now, with
methods of classical mixology take just a little more time. It is much faster and the introduction of so-called molecular mixology, with its foams, gels, infusions
easier to just pour a spirit and top it with some juice/soda. and vapors, are we beginning to break new
Sadly, this post-prohibition mentality has carried over for generations and we are ground.
left in an environment of often still poorly made cocktails. Just ask the average
Let’s begin with the basic tools and how
person what they typically drink. While a minority may say something unexpected,
to use them. You can haunt eBay for Julep
and there will likely be a fair share of Martini/Manhattans, the majority will say
strainers and old-style barspoons and such
something such as “rum and coke,” “gin and tonic” or the ever popular “vodka
if you’re so inclined, but they’re certainly
and cranberry.” While Cuba Libres and Gin and Tonics are classics, they are also
not necessary for making the drinks in this
among the few cocktails most folks are routinely exposed to at modern bars.
book come out well. One of the defining
Many of these bars, while serving pre-prohibition style cocktails, take their visual characteristics of American mixology is
cues and atmosphere from speakeasies, often with hidden entrances, passwords its inherent resistance to change, and the
and other touches to encourage patrons to escape the bustle of the modern modern bartender’s kit isn’t all that different
world. from what his predecessor would have
Fortunately, in recent years, a great resurgence of pre-prohibition style cocktail been using a hundred years ago.
bars has been taking place. Bartenders who use the techniques of the old to
create both classic cocktails and new creations. Not every drink is haphazardly WHEN TO SHAKE AND WHEN TO STIR?
thrown together by eyeballing a few ingredients and then pouring them into a Modern orthodoxy dictates that one should shake any drink with fruit juices, dairy
10oz martini glass. Bartending has become a craft, a way of life at these places. products, or eggs and stir ones that contain only spirits, wines, and the like. This
It’s not about how many drinks you can make in a minute, but rather, how good is based partly on the fact that these last ingredients are harder to mix and partly
can you make one drink. The end result is further advancement of mixology by on the fact that shaking clouds up liquids by beating thousands of tiny bubbles
erasing the stigmas of post-prohibition drinking and exposing patrons to cocktails into them. If you don’t mind your Martinis, Manhattans, and Improved Brandy
and flavors that many have likely never experienced before. Cocktails cloudy, go ahead and shake them; many an old-time mixologist did.
Conversely, though, I don’t recommend stirring a Ramos Gin Fizz; no amount
of agitating with a spoon will make it come out right. You can probably stir a
Whiskey Sour or a Daiquiri though, should you feel strongly about it, without
causing permanent injury to its recipient.

BOOK 1 BOOK 2 INDEX

SUGAR flavor it adds. And if you want to make your syrup with gum arabic, that will also
This brings us to the question of add an amazingly smooth mouthfeel to liquor-heavy drinks like the Sazerac and
ingredients in general, and in specific the Improved Cocktail.
sugar, which was, with a handful of TWISTS
exceptions (see the Apple Toddy, the
Crushed Raspberry Fizz, and the Clover Modern practice is to twist a swatch of lemon or orange peel over the top of the
Club), the only thing the toddy-stick or drink at the very end, to get a little sheen of aromatic oil on the surface of the
muddler was used to crush. While a drink. With his usual care for consistency, Thomas suggests doing it this way for
visit to any tony grocer’s shop will turn some plain Cocktails and squeezing it into the drink before stirring for others. That
up a surprising array of sugars for sale, being the case, I prefer to follow the modern practice: cutting a 1½- × ½-inch
none of them are a precise equivalent strip of peel with a paring knife (including as little as possible of the white pith)
for what was available in the nineteenth and twisting it over the drink after mixing. Some nineteenth-century mixologists
century, particularly in the earlier years. suggested that, its work being done, the spent peel should then be discarded.
Our loaf sugar comes in crumbly little Others dropped it into the drink by way of garnish. As usual, Thomas goes both
cubes, rather than the dense, resistant ways, with a preference for throwing it in. In that he is my guide.
loaves that it once did, and our white CHERRIES AND OLIVES
sugar is too dazzling white, relying on production methods not known to the
The end of the nineteenth century saw a revolution in the art of the garnish. The
ancients of mixology. On the other hand, our raw sugar, the nearest step down
admittedly fussy—but fresh and healthy—berries and fruits Jerry Thomas called
the scale, is too brown. Given a choice, I’ll use the raw sugar—either a Demerara
for began falling by the wayside, to be replaced by an assortment of pickled or
or a turbinado, such as the supermarket-friendly Sugar in the Raw brand. To
macerated items that could linger behind the bar for a while without going off.
make this easily soluble, though, it must first be pulverized in a food processor. If
Some—pickled French hazelnuts, pickled walnuts—are no longer seen. Others—
that’s too much trouble, superfine sugar will work just fine, although it will convey
olives, “pimolas” (pimiento-stuffed olives)—are very much with us. Yet others fall
a little less depth of flavor.
into the realm of the un-dead. Here I am referring specifically to the maraschino
Whichever sugar you use, if you’re making an iced drink you’ll have to melt the cherry. In the 1890s, a maraschino cherry was nothing more than a sour cherry
sugar first in a little water, since both ice and alcohol impede its dissolution. that had been macerated in maraschino liqueur. You can still buy these, made by
Simply begin building the drink by putting the quantity indicated into your glass, the Luxardo company (who make the best maraschino). By the time Prohibition
add an equal quantity of water and give it a quick stir, then proceed with the rolled around, this expensive, imported item had gone through the American
rest of the recipe. Of course, you can also replace the sugar with gum syrup or production mill and emerged as either a blob of artificially colored cellulose or,
simple syrup, as many period bartenders did (see Chapter 9). If you’re using a hardly better, the product we know today, in all its zombielike glory.
thick, 2:1 syrup, you can usually use a quantity equal to the amount specified of
I should also note that it wasn’t until the early twentieth century that bartenders
powdered sugar and the drink will come out fine. My general preference is to use
figured out that cherries belong in sweet drinks and olives (or pickled nuts) in dry
what I call “rich simple syrup,” which is a 2:1 syrup made with Demerara sugar.
ones. Before that, you’d find either in either”
Be warned, though: It’s dark enough to throw the color off of some of the more
delicate tipples. Myself, I’ll take a little dinginess in return for the rich, sugarcane

BOOK 1 BOOK 2 INDEX

EGGS GLASSWARE
Nineteenth-century eggs were much smaller than the extra-super-jumbo ones Happily, for the purposes of accurately reproducing the recipes contained in these
we get today. Use the smallest ones you can find. When making drinks with egg pages, your glassware needs will be closer to Willard’s than the array listed in the
white, you can get away with using one (modern) white for every two drinks. G. Winter book. Here are the main glasses called for, with their capacities.
ICE LARGE BAR OR MIXING GLASS. This held 12 ounces but for most uses can be
Before we get into the spirits, a word about H2O in its solid form. Because admirably represented by the modern mixing glass, ”
barkeepers carved their ice from large blocks, they could make it any size they
SMALL BAR OR MIXING GLASS. This was rather more variable in size, running
wanted. This, too, became a part of the art, knowing which type of ice went into
between 5 and 8 ounces. Usually, it took the form of a short, flared glass with a
which type of drink. The 1887 rewrite of Thomas’s book added a note on the
heavy bottom. At the end of the century, however, many mixologists preferred to
subject that neatly sums up the prevailing wisdom:
use an 8-ounce, straight-sided stemmed beer goblet of heavy construction. A
In preparing cold drinks great discrimination should be observed in the use of regular (not double) Old-Fashioned glass
ice. As a general rule, shaved ice should be used when spirits form the principal will do admirably, if you can find one. For
ingredient of the drink, and no water is employed. When eggs, milk, wine, most mixing purposes, though, it’s easier
vermouth, seltzer or other mineral waters are used in preparing a drink, it is better to simply use the large glass.
to use small lumps of ice, and these should always be removed from the glass
COCKTAIL GLASS. A stemmed glass,
before serving to the customer.
more rounded than V-shaped, holding no
This is in general still sound, although vermouth drinks should be moved into the more than 3 ounces. Cocktail glasses this
shaved ice category. Citrus drinks can go either way; I generally use shaved ice shape and, especially, size are not easy
or its equivalent when I’m going to strain the drink, and lump ice when I’m not. to come by these days, but the small (4-
Whenever a recipe calls for “shaved,” “fine,” or “cracked” ice, in the absence of a to 5-ounce) Cocktail glass you do come
large block of ice and a shaver, simply take dry, cold ice, put it in a canvas sack across will do fine as long as you’re willing
and quickly whale the tar out of it with a mallet (this apparatus is known these to accept a little airspace above your
days as a “Lewis bag,” after the modern manufacturer who revived it; you can drink.
also simply wrap the ice in a large, clean dish towel). Whatever type of ice you
EARTHENWARE MUG. Preferably without
use, you can be a little more generous with it than Thomas and his peers were.
Garfield or Dilbert on it.
It’s cheaper now and we’re more used to extreme coldness in drinks, so go
ahead and fill the glass at least two-thirds with the stuff. (A note to the daring and COLLINS GLASS. A tall glass in the 14- to 16-ounce range.
the dexterous: for drinks that are shaken—i.e., tossed back and forth—Thomas
specifies that the ice be “fine,” and indeed using cracked ice will theoretically TUMBLER. A rather robust 8-ounce glass, taller and narrower than the small bar
make for a thick, supercooled slurry that shouldn’t splash about quite so much glass.
when you’re rainbowing it over your head. In theory.)” FIZZ GLASS. A slender 6- to 8-ounce glass of delicate construction, often slightly
flared.

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RED WINE GLASS. A glass for red wine, not a wineglass that is red (although 1 WINE-GLASS [2 OZ] WATER
they had those, too). Also called a “Claret glass.” Capacity: 4 ounces. 1½ WINE-GLASS [3 OZ]
BRANDY
SHERRY GLASS. A narrow, stemmed 2-ounce glass. ½ SMALL-SIZED LEMON
PONY GLASS. The pony was a small, narrow stemmed glass holding 1 ounce or 2 SLICES OF ORANGE
a little more.” 1 PIECE OF PINE-APPLE
III. SPIRITS Fill the tumbler with shaved

ice, shake well, and dress the
Lemons are lemons, more or less, and sugar is sugar. There might be some top with berries in season; sip
differences in incidentals between what was available along those lines before through a straw.
Prohibition and what we can get now, but they won’t be decisive. Spirits,
however, are entirely products of art, and though art is long and life is short, it’s NOTES ON INGREDIENTS:
still subject to the game of telegraph that is the transmission of information over The sugar should be superfine,
time. I have taken the liberty, therefore, of suggesting some brands that in my the brandy cognac, and the berries whatever strikes your fancy. The illustration in
experience work well in historical drinks; that, to the best of my knowledge, are Thomas’s book appears to show a raspberry and a strawberry.
reasonably close to what would have been available in Jerry Thomas’s day and
immediately after. Thomas provides three close variations for this: To make this into Curaçoa Punch,
substitute that liqueur for the raspberry syrup, replace 1 ounce of the brandy
Whatever spirits you use, they should ideally be at what would have been
with Jamaica rum and “sip the nectar through a straw.” For West Indian Punch,
considered “proof ” at the time, which translates to around 116 degrees in the
“add a clove or two of preserved ginger, and a little of the syrup.” For Barbadoes
system we use now. Unfortunately, genever (aka Dutch gin) and brandy are rarely
Punch (as Thomas spells it), “add a table-spoonful of guava jelly.” Both are very
marketed at this strength, so to compensate you’ll have to cut the water back.
fine drinks, particularly if you drop the raspberry syrup and increase the sugar to
RECIPES ½-ounce. These two should also be made with 2 ounces of brandy and 1 ounce
of rum, with Mount Gay or Cockburn’s in the Barbadoes Punch and pretty much
BRANDY PUNCH any rum you like in the West Indian. From Charles W. Campbell’s 1867 American
“The popularity of Brandy Punch peaked before the Civil War, with the popularity Barkeeper, we collect another West Indian variation, the Tamarind Punch. Make
of brandy itself. Postwar, many of the gents who drank it—the ones who survived as the Brandy Punch, cutting the brandy back to 2 ounces, substituting 1
the shooting, that is—seem to have switched their attention to the Sour, for which tablespoon of tamarind jelly for the lemon juice and dashing a fragrant Jamaica
see below. A cautionary note, though: Like many of the Professor’s drinks, this rum liberally on top at the end”
one’s not for the novice tippler. It’s a potent drink for long, slow sipping”
NOTES ON EXECUTION: Begin by squeezing the lemon into the glass. Add the
(USE LARGE BAR-GLASS.) sugar and the water and stir. Then pour in the syrup and the brandy. The orange
1 TABLE-SPOONFUL RASPBERRY SYRUP slices and the pineapple are a matter of taste and conjecture. The engraving
2 TABLE-SPOONFULS [2 TSP] WHITE SUGAR accompanying the recipe shows them as a mere garnish, but there’s every

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possibility that that was mere artistic license and everything, berries included, first. But when comparing ancient manuscripts, one of the principles scholars rely
was all shaken up together; that’s what the 1869 Steward & Barkeeper’s Manual on is the idea that the lectio dificilior, the “more difficult reading,” is the one most
states, anyway, and very clearly at that. If done in a Boston shaker with plenty likely to be older, since the monks who copied out the manuscripts tended to
of ice, the result would be a gooey mess. But rolled back and forth with shaved simplify what they didn’t understand. According to this principle, the Fix should
ice, which lacks the kinetic energy to break up fruits, it would be rather more have seniority over the Sour, since it is the more involved drink to make. The fact
attractive. In short, I’ll use the fruits as garnish if all I’ve got is bar ice; if I’ve got that its distinguishing feature is the same ornamental garnish that graced Willard-
shaved or finely cracked ice, I’ll give everything a gentle shake, reserving a couple era Punches works to support this conclusion
of berries for the top.”
CONCLUSION
THE CHILDREN OF PUNCH: COLLINSES, FIZZES, DAISIES, SOURS,
As becomes clear at this point. Pre prohibition cocktails require time, focus
COOLERS, AND COBBLERS
and commitment to replicate correctly. No surprise as this is true for all quality
The glass of Punch went forth in the new land and multiplied, begetting a whole
consious preperation done in an F&B department. The approach to cocktails
host of other drinks. Even the Cobbler, an unpunchy drink if ever there was one,
that we can learn from this trend then is something that we could apply in all our
can be seen as one of its offshoots, combining as it does wine, sugar, ice, and a
bars, whether used to replicate old recipes, or notch-up the quality of existing or
couple of slices of citrus shaken in.”
contemporary ones.
THE LESSER PUNCHES: FIXES AND SOURS If pre-prohibition recipes are something you like to explore further there are
(AND THE KNICKERBOCKER) several books and websites written on this subject that can help your bar team on
One of the many questions that could have the way of implementation.
easily been answered by knowledgeable
and careful inquiry at the time and now is
probably past recovery is, Wherefore the
rise of the “short drink” in mid-Victorian
America? Was it due to the increasing
popularity of the Cocktail? Or was it merely
a symptom, an acknowledgment of the accelerating pace of urban life? Whatever
the reason, the decade or two before the Civil War saw American barkeepers
making, and American tipplers tippling, pocket versions of those two mainstays
of bar-drinking, the Mint Julep and the glass of Punch, versions made and served
not in the large bar-glass, but the small one.
The two earliest classes of lesser Punch—the Fix and the Sour—entered the
historical record at the same time, in a Toronto saloon’s drink list that is dated,
by hand, to 1856 (see under Evolved Cocktails for more on this extraordinary
document), which means there is no surefire way of determining which one came

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The bar keeper is a scholar and a gentleman, as well as an accomplished artist,

captain of a fire company, and, I believe, a man of considerable property, and
unapproachable skill in compounding and arranging these beverages, and making
them not only exquisite to the taste, but delightful to the view. His drinks are
pictures. The barkeeper and his assistants possess the agility of acrobats and
the prestidigitative skill of magicians. They are all bottle conjurers.—They toss
the drinks about; they throw brimful glasses over their heads; they shake the
saccharine, glacial and alcoholic ingredients in their long tin tubes; they scourge
eggs and cream into froth; they send bumpers shooting down the bar from one
end to the other without spilling a drop; they give change, talk politics, tell quaint
anecdotes, swear strange oaths, smoke, chew and expectorate with astonishing
celerity and dexterity. I should like to be a barkeeper, if I were clever enough.
Article in Dickens’s journal, Household Words - 1853

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A good bartender becomes part and parcel of a saloon,

knows all the customers, is on familiar terms with them,
learns to call them Tom, Dick and Harry, knows their
weaknesses for a particular tipple, and mixes it to suit their
tastes. . . . Sporting news is his delight. He is learned on the
base ball nines, pretends to forecast the result of the coming
prize fight, talks wisely of the last “chicken dispute,” and
criticizes actors and actresses with a happy confidence in
his own opinions. He is a two-legged sporting journal with a
dramatic column . .
Chicago Tribune - 1870
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MOLECULAR
OR MULTI-SENSORY?
Molecular Mixology is the practice of mixing drinks using techniques
found in science to understand and experiment with cocktail
ingredients on the molecular level. The purpose is to manipulate
states of matter to create new flavors, feels, textures and visuals
that enhance the drink and make the drinker’s experience more
interesting.
Molecular mixology has gone through steady development, starting to reach a more
mainstream status probably somewhere around a decode ago. Some of our hotels
adopted these techniques to create new levels of presentation. I can remember
being served a Cuba Libre, years back, at the Aloft Bangkok where the rum came
entirely as foam on top of the base of coke and the lemon was added as a slowly
melting flash frozen lemon wedge. These type of techniques are still applied today,
however have lost some of their gimmicky appeal and some industry experts have
even classified molecular mixology as a fad, or at least tried to. However when
looking at the preparation process of most of the worlds best bars signature drinks,
these are all using techniques previously associated with molecular mixology. It’s
worth further investigating how these techniques are applied today and what they
could mean to us.
Browse examples recipes to familiarize with these techniques:

http://www.molecularrecipes.com/category/molecular-mixology/

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THE AVIARY AND MOLECULAR COCKTAILS MULTI SENSORY AT ARTISAN BAR

The aviary and their 3 - michelin star counterpart Alinea Artisian Bar at the Langham in london is a classically
embrace molecular techniques without any reservations. styled bar that embraces molecular techniques to create
Their success does not need explaining. Below one of a more captivating drink experience. Their 3 time no1.
their mixologists walks through the experience of one of position as world’s best bar leaves hardly room to dispute
their earliest cocktail recipes: their approach.
Five-in-OneCraig Schoettler: You start with a bourbon old-fashioned and you Simone Caporale: “Delivering a drink or a specific kind of service, you can evolve
get five containers of your garnishes. The guest is instructed to take a sip. The in making the guest feel all the
first garnish is lemon juice. You add lemon juice to your old-fashioned, and now senses, not just the taste of the
you have a whiskey sour. The next garnish is a pipette with a smoked tobacco drink.”
tincture. You add the contents of the pipette, and now you have a kind of scotch
sour. Now since the cocktail has been sitting here, it’s starting to warm up, so the Alex Kratena: “In the drinks at
third garnish is ice, and we give you a split vanilla bean as a stirring stick. Now Artisan we always incorporate
you’ve got it back to bourbon, because a major flavor characteristic of bourbon many other senses, we use touch,
is the vanilla notes from the wood. Garnish number four is a pineapple espuma we use smell we use things that
with scotch. Now we’re bringing the proof back up, so it actually has the same are very visual, because we realize
alcohol content as what you’d want in a cocktail. The espuma when you pour it that the more senses we stimulate
out creates a foam that floats to the top, so you get the more the people will take
a nice pineapple head on top of your cocktail, and out of it, and the more they will
it adds some texture. Garnish number five is anise remember.”
hyssop and a lemon peel. The guest is instructed https://www.youtube.com/
to put the anise hyssop into their cocktail, arrange watch?v=Iq32X-DjTfw
it where they want, take the lemon peel, express
it over top, and now they have the final cocktail.
Grant Achatz: We want people to be engaged. We THE CASE FOR AND AGAINST MOLECULAR COCKTAILS
want people to feel part of the experience, not just
The case for - by Eben Freeman, New York-based creator of the solid Cuba
bringing a glass to their mouth and dumping booze
Libre and absinthe gummi bears: “Is Molecular Bartending just a fad? The fact
down their throat.
that I have been fielding that question for almost a decade is an answer in itself.
www.details.com/blogs/daily-details/2011/04/ The work of David Wondrich and other drink historians has shown us that the
tasting-notes-an-exclusive-sneak-preview-of-the- practice of using foams and gelatin is as old as the art itself. If you look at the
aviarys-menu-from-grant-achatz.html phenomenon of the craft cocktail movement, “mixology”, or whatever you wish to

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call it, you will see that in every new market what is called molecular is a natural character of world class spirits. I believe the following is
part of the development and interest in the subject. I think that in order to defend
“Molecular Mixology” you must first define it - but that is where things get a little well formulated:
vague.
“I don’t think that such a thing as ‘molecular mixology’ really exists. People use
The case against - by Adam Wyatt-Jones, GM of classicists’ paradise Milk & the phrase as there’s currently no public friendly language that better describes
Honey, London: “I do not believe that molecular drinks will ever prevail over the what is essentially forward thinking bartending.
classics. I believe they have a shelf life. Cocktails are not all about the spirit. It’s a fundamental part of it, but theatre,
“I believe that a cocktail is all about the spirit. It is the spirit that should determine entertainment and a decent talking point are also important factors, not to
our taste and preference of a cocktail. Whether I choose one over another makes mention the reason that ‘classic’ cocktails such as the Blue Blazer and, yes, the
a huge impact on the drink I’m going to get. I want my Old Fashioned the way I Ramos Gin Fizz became famous.
like it but my partner-in-crime wants it in a totally different way. With that in mind, I Over the past ten years I have seen many a hardcore classic bar adopting
feel the molecular approach to making cocktails is nothing more than a distraction practices that others might describe as molecular. The fact is that the this
to the fundamental taste of the spirit. “I will equate the comparison between umbrella term now encompasses a set of techniques, that when written down on
classics and molecular drinks to this: classic cocktails will always be the trusted paper, make up a large proportion of the modern bartenders repertoire. Not only
and loyal spouse, someone with whom you’ve shared experiences, someone that, but as Eben quite rightly states, most of these techniques have been around
who is dependable and has seen you through the bad times as well as the good. for years anyway. You only need to look at London hotel bars (Savoy, Connaught,
Molecular drinks are more like a mistress, or toy-boy: someone younger, new and Langham) to see the likes of dehydration, dry ice smokes, anti-griddles, foams
invigorating, but who may not be there in the future. “ and atomisers in perfect harmony with classic cocktails. Speaking of atomisers,
what’s the difference between spraying aromatics from a bottle and spraying
MEET IN THE MIDDLE? them from the surface of citrus twist?
For- or against molecular mixology and if it has a place in Of course forward thinking cocktails, however they are made, should never
your bar concept that is something you might have your sacrifice quality, balance and drinkability. That’s just bad bartending and can
just as easily apply to a classic cocktail. Our ultimate aim is to satisfy the guest
own feelings towards. However one school of thought, the through tasty drinks that excite. If putting a foam, air, smoke or helium balloon
one that traces back molecular mixology to progressive (yes) with a drink achieves this, then so be it. It does’t have to be at the sacrifice
of harmony and balance, or at the cost of drowning a good spirit.
or forward thinking bartending is one that I believe fits our
http://www.diffordsguide.com/class-magazine/read-online/en/2011-12-13/page-
operations quite well. Use it where entertaining adds value 6/debate
and creates another level of experience (the multi sensory
Artisan story perhaps) - whilst respecting the nuance and

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COCKTAIL
BARREL AGING 1
Extracted from diffordsguide.com: The practice of holding spirits, wine and beer in
casks has been going on for centuries. It has evolved from the necessity of storage
AGING into practically a science - we have a good understanding of what oak adds to a
liquid, what it removes, and the processes that take place in cask.
But there is still an element of something magical going on, and a certain amount
of faith in this black art is required - it’s not called the ‘angel’s share’ for nothing.
Another trend to highlight, which has found its way into many What we mean to say is that aging in cask can have results that range from
awarded bars, is cocktail aging. The art of premixing components, the inexplicably wonderful to the bafflingly substandard. It is this potential for
then resting and marrying them for periods of time before serving the sublime - or the ridiculous - that is fascinating, and why this industry enjoys
experimenting with barrel-aged drinks.
them. This article covers various methods applied today and some
Here is some of what we know:
industry insights on the relevance of all this. Be wary if implementing
Barrels come in all sorts of sizes, types and ages. New oak casks will work
- whatever process you chose this is a highly complicated, volatile quickly to impart flavor, whereas casks that are on their second or third fills will
and expensive process with little guarantee of success. However on naturally have a decreased effect. You can acquire casks that have previously
held other liquids - sherry, wine and bourbon to name a few, as well as choose
a taste complexity level, there is little that comes close. between differing char and toasting levels. The size of the cask affects the surface
area to liquid ratio, with smaller casks working much faster than larger ones. It’s
important to recognize that all of these factors, as well as time, will have distinct
consequences on the drink that comes out of the barrel.
Chromatography reveals that a number of phenolic compounds and furanic
aldehydes are produced as a result of barrel aging. These compounds define what
we recognize as key flavor identifiers of aged products - dry, vanilla, nutty, resinous,
> HOW IT
fruity, sweet and toasted characteristics to name a few. We can break down the
reactions that produce these flavors into three categories: infusion, oxidation and
extraction.
WORKS?
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Infusion thanks to the presence of hemicellulose within the wood (around 25 per cent of
Infusion refers to all the ‘good stuff’ that a cocktail will take directly from the wood. the total composition of oak). Hemicellulose reacts with acids present within the
Think of a cask as a reverse teabag, a compact cylinder of flavour. liquid and produces complex reducing sugars. It is these sugars that slightly soften
the drink, as well as giving the effect of integration and consistency. Interestingly,
The ‘wood’ flavor that we are most familiar with is actually vanillin: it provides it’s thought that a higher acidity will result in a greater softening effect, which is
most of the vanilla, butter, caramel, banana and coconut characteristics of an exactly why drinks containing vermouth work so well. For the particularly inspired
aged spirit. Vanillin naturally occurs - surprise surprise - most abundantly in vanilla amongst you, experimenting with bolstering the acid content of your cocktails
(around 2 per cent composition by weight) and is responsible for vanilla’s claim before aging may yield interesting results...
to being the second most popular flavor in the world (chocolate is first, but it also
contains vanillin, as does breast milk). Of course vanilla and vanillin are not always These are just some of the effects of barrel aging cocktails. Clearly, there are
welcome guests and do have a tendency to take over the party, but with a clear many factors to consider and it is not simply a case of putting a drink in wood and
presence in aged spirits there is certainly a relevance and a basis for a little vanillin hoping for the best. However, careful consideration of the forces at work can and
manipulation in aged cocktails. does yield fantastic results.
All barrel-aged drinks will extract a certain amount of tannin from the wood. Tannin Conclusion
is more prevalent in European casks as opposed to American, and contributes Some might say that barrel aging is unpredictable, or that it degrades,
a great deal towards the color of an aged spirit. On the palate it is apparent as a overpowers, over-oxidises, or undermines, and to a certain extent this debate
strange drying sensation, and if carefully integrated can add welcome structure comes down to classicism. Should we be meddling with expertly blended whiskies
and tactile balance to drink. and aromatically balanced vermouths? Who are we to tamper with the nuances
GIVE IT A GO Oxidation
of gins that have often been perfected through generations of careful tweaking?
My personal conclusion is that as bartenders, it is our job to match up ingredients,
If you like to try some of this Oxidation is a crucial part of aging to amplify specific subtleties of spirits and combine them with choice ingredients,
out on an experimental level, some spirits and wines. It aids in the to produce something that is greater than the sum of its parts. As long as we are
development and complexity of the doing that, then we have carte blanche.
you could start with your
liquid. The oxidation of ethanol (alcohol)
choice of vessel and some converts to acetaldehyde, the compound
Read onwards: http://www.diffordsguide.com/encyclopedia/2014-10-24/564/
clear spirits. Starting kits responsible for sherry-like nutty, grassy
cocktails/ageing-cocktails
notes. It is this oxidative effect that
are sold for this as well, like provides sherry and vermouth (vermouth
the following: http://www. also being partially oxidized during
masterofmalt.com/spirit/ production) with their characteristic
finish.....
mature-your-own-kit/
..... (cont’d) Extraction
Enjoy...! Extraction is all about the softening of the
drink. This process is thought to occur

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BARREL AGING 2 ingredient in the cocktail. “The most common problem that we have is too much
Extracted from starchefs.com: This method of aging cocktails seems to have extraction from the wood. If you’ve got new casks or casks that have only been
drawn a lot of excitement from fellow mixologists. After all, the size of the barrel, filled [with cocktails] once, you get a lot of the vanillin flavors extracting out of the
type of oak, and previous contents of the barrels are all factors that could be wood, and it tends to overpower the flavors of the wood fairly quickly,” he explains.
experimented with for different results. New American oak seems to develop He toyed with removing cocktails from the barrel sooner if the barrel has only been
aggressive woodiness more quickly. Cocktails seem to age more quickly in smaller used once, but then the nuttiness that comes with a long, slow oxidation is lost.
barrels than large ones. And bourbon barrels impart a different flavor than Sherry So Stephenson balances the amount of time he stores the cocktail in its cask with
barrels. Not to mention that toasted barrels will impart a different flavor to the final the age and type of wood the barrel is made from to manipulate the outcome.
cocktail. It’s like a mixologist’s candy land. One of the challenges of barrel-aging is the space required. Stephenson laments
When Booze Meets Barrel that he doesn’t have the space to lay down the same cocktail in different types of
wood to see what effect it might have. Barrel treatment is also important—if poorly
As it turns out, it also matters how many times the barrel has been used to age handled, they’ll begin to dry out and crack. (Morgenthaler primes his barrels with
cocktails. In his recent article for Class Magazine, Tristan Stephenson, the owner hot water to prevent this from happening.)
of London’s Worship Street Whistling Shop and Purl, outlines three principle
reactions that go on when barrel typically oak, whereas you can obtain wood chips that are mesquite, applewood,
meets cocktail: or cherrywood, to name just a few.
Infusion: The cocktail picks up http://www.starchefs.com/cook/features/mixology/aged-cocktails
some of the flavors from the
wood, mainly vanillin. LEATHER AGING
Oxidation: The cocktail also Extracted from diffordsguide.com: The team at the Artesian bar, at the Langham
oxidizes, creating some of the Hotel, are world renowned for their experiments in cocktail creation. From barrel,
nutty flavors you might taste in glass and clay pot ageing to gimmicks involving aromas, incense smoke and
the final cocktail. mirrors, Simone Caporale and Alex Kratena have tried it all. So when they started
looking around for the next evolution in cocktails and bartending they were forced
Extraction: The wood reacts to comb the depths of history...
with the acidity of the cocktail, ... ”Not at all,” assures Alex. “We see this as the next step, we had so many issues
creating the sugars that give with barrel ageing cocktails, there were so many variables we couldn’t control, and
the drink its softness and help problems like fungus. Bottle ageing has little result and after a year and half the
integrate the different elements. product would go bad anyway.”
Stephenson plays with the wood To control the effect of the leather the team ordered the largest wineskin they
as a form of flavor layering, so could; at 40 litres there isn’t too much interaction between the cocktail and the
he’s not just barrel-aging but leather, allowing a slower process.
using the barrel as an additional
Left: Simone Caporale, Bartender at Artisian Bar

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“Good things take time,” Simone jokes. And it’s a mark of how much the kitchen bowl, sterilizes the bottles using steam, making sure they are dry, and
management trusts their judgement, it’s not every five star hotel that will allow them seals them and keeps them away from the light, as one would do with wine.
bartenders to purchase a 40 litre €500 wineskin.....”
What actually happens to the cocktail in the bottle though? Essentially it oxidizes
Read full article: http://www.diffordsguide.com/magazine/2013-07-09/5/leather- over time. Conigliaro refers to the aged cocktails as “more complex, really
cocktails silky and smooth.” He takes a very analytical approach, running tests with a
gas chromograph (equipment usually used by chemists to isolate and analyze
BOTTLE-AGING compounds in a mixture) to see what’s happening chemically in the bottle as
Extracted from starchefs.com: The recent revival of bottle-aged cocktails by it ages. Where a fresh Manhattan usually yields peaks and spikes, the aged
London Mixologist Tony Conigliaro of 69 Colebrooke Row did not originate Manhattan shows smaller
from a history of storing cocktails in bottles. As Conigliaro explained, the idea of peaks. “It seems to indicate
bottle-aging had its birth on a trip to Spain. A friend gifted him a bottle of 1920s the chemicals are falling in on
vermouth. On his return to London, he says, “I was a little bit scared of opening themselves, which explains
it and one day I thought, ‘let’s make a Manhattan with it.’ And it worked really the smoothness.”
well. And that gave me the idea. It had aged and become really incredible, and
When Booze Meets Bottle
I thought, ‘well, having made that Manhattan with it and the flavors that came
through, will cocktails age in a bottle? I put some in wooden barrels. I didn’t really Conigliaro’s experiments
like those ones—they got too woody too quick.” So he put them in the cellar to have determined that
see if they would improve. When he was clearing out the cellar, he decided to cocktails with a strong
try them before throwing away. He found they had reached a stage where the spirits backbone (and
different ingredients were more integrated, and the cocktail was smoother. without fresh juices, cream
or other perishables) yield
Conigliaro began by putting the cocktails in glass because he intended to age a better result. Technically,
them like a port or wine. He rejected the barrel-aged versions he made in the you can stabilize cream, but
early days, because “the idea was not to age it for three or six months but to age Conigliaro suggests leaving
it over a very long period, as a wine would age, so you’d have something that out cream or anything fatty.
would really evolve and become really quite complex.” After experimenting with the Wondrich points out that you
concept, he came to the conclusion that slightly heavier aromatics work really well can purify citrus juice before
bottle-aged cocktails similar to a Manhattan. incorporating it. “You need to
get solids out and pasteurize
For Conigliaro the service aspect of what he does is as important as the cocktail.
it, or use a centrifuge—there
“The idea was to bring a bottle up from the cellar and act out blowing off the
are definitely ways to do
dust from the bottle and serving it to the customer. There’s a whole psychology
it. Many of them are out
behind it.” Every six months he puts down 48 bottles. His first batch of bottle-
of the realm of the home
aged Manhattans was laid down eight years ago. He’s extremely careful with that
experimenter.”
first batch, releasing just one bottle of it a year. He mixes the ingredients in a big

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The rub for the bartender is that there’s an obvious cost incurred with laying down
a vast amount of liquor and not selling it for months. The alcohol and vessels
have to be purchased and the return doesn’t come until much later. After the first
year, Conigliaro met the steep cost by convincing some bourbon companies to
collaborate on the project with him. Still, he had a hard time selling the drinks to
customers, until recently. “No one was that interested until last year. I had been
aging for six or seven years—no one got the concept. I didn’t sell that many of
them.”
At 69 Colebrooke Row the Seven-Year-Aged Manhattan will set you back £24.50
(about $40). More expensive than your typical London cocktail, but it helps cover
the cost of running the program. Conigliaro limits customers to one each, so that
there is enough for other customers to sample.
http://www.starchefs.com/cook/features/mixology/aged-cocktails
THE INDUSTRY WEIGHS IN

“It’s a fad right now, and like anything it’s got its good points and its bad points.
The problem with barreling anything is it removes the most aromatic parts. Fresh
whisky is very floral and bright and all those floral, bright, volatile aromas go away “I think there’s a movement toward experimenting with barrel-aged cocktails and
with barrel-aging and the same thing happens to cocktails. A lot of the things we in some cases marketing them, but it’s still the Wild West—people are playing
add to cocktails, we add to make them more bright and floral.” – Cocktail Historian around. It’s like trying to do fine sculpture with a 20-pound mallet—you really had
Dave Wondrich, Author of Imbibe! better know damn well what you’re doing” – Author and Master Sommelier Doug
Frost of Uncorking Wine and On Wine
“It appears now that there are a multitude of bartenders serving up aged cocktails,
with little understanding of how and why they work. Displaying the barrels on “As much as I like them I tend to like more fresh cocktails. I appreciate what
the bar itself for example, leaves them open to constant temperature fluctuation, [barrel-aged cocktail practitioners] do but I like the art of compounding on the
changing the flavor daily with no control over the results.” – Mixologist Tony spot. I love adding the wood beforehand, so we do a barrel-aged aquavit. When
Conigliaro, The Age Factor: Glass Aged Cocktails, diffordsguide Class Magazine I compound a cocktail on the spot I can control the flavors more than if I allow
it to age. That doesn’t mean that it’s better.” – Mixologist Derek Brown of The
“Many people like fresh ingredients and certainly when they go to a restaurant, Columbia
they expect the cocktails to be made onsite. In terms of having barrel-aged
cocktails … I think it remains to be seen how that will develop. I think anyone http://www.starchefs.com/cook/features/mixology/aged-cocktails
would say that it’s an educational experience and a unique experience for the
customer—whether it’s going to be an enduring feature is uncertain.” – Eric Seed,
moderator of Tales of the Cocktail’s Timber session

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BOTTLED
COCKTAILS
Bottled cocktails have been catching on steadily in recent years
across the bartending universe, in tandem with a surge of mixed
drinks aged in barrels. The trend is even finding its way to home bars
via new retail lines created by bartenders and distillers.
This mixed-drink delivery method is not quite as novel as it might seem. “In the
mid-19th century, bars would bottle up their cocktails and even offer them for sale,”
said drinks historian David Wondrich. “If you were traveling you might go and get
a bottle of cocktails, to have your morning dram while you were away.” Top-shelf
bottled mixed drinks pretty much died off when Prohibition began, but a number of
factors have brought them back in a big way.
Choosing a cocktail to bottle has a lot to do with preference and only a little to do
with strategy. As far as the latter, says Booker and Dax’s Dave Arnold, “never bottle
a cocktail you’d ordinarily shake.” Shaken cocktails contain unstable ingredients—
think egg white, citrus or cream—that normally require more miraculous mixing to
combine. Hence the bartender; hence the shake. You want to bottle cocktails that
don’t need too much fuss—something sturdy and strong and stirred.
Cocktails can be bottled at strength and diluted when served, or they can be
diluted before bottling, which, says Arnold, is what most bars do. Choose the latter
and you’ve eliminated the need for ice, a cocktail glass and extra time spent mixing
à la minute.
> link to article

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SMOKING
COCKTAILS
Kitchen techniques are steadily making their way into bars. For a
good reason, a lot of flavour enhancing processes apply just as well
to liquids as they do to solids. Now introducing; smoking cocktails.
Originally used a preservative, chefs commonly use smoke to flavour food; a chef’s
smoker can also be used to flavour cocktails.
Resembling a battery-powered bong, chef’s smokers use an electric fan to draw
air through a fire chamber with a gauze base and expel the smoke created through
a plastic tube which can be bubbled through your cocktail or dispended into a jar/
shaker/mixing glass containing the cocktail.
A large range of fine wood shavings cut for use in smokers are available with maple,
apple and hickory wood most popular. Dried spices, leaf teas and even essential oil
soaked cotton wool can also be burnt.
Be warned, the flavour of smoke is very pervasive and over exposure can ruin a
good drink in the same manner as over use of bitters. Turn on the motor before
attempting to light as the fan will help draw the flame into the chamber and aid
ignition. Once lit chef’s smokers produce a lot of smoke so have your drink ready to
be smoked, ensure adequate ventilation of the room and beware of smoke alarms.
> SMOKING
It’s essential to clean smokers regularly to prevent the resins generated during
burning clogging up the device and also impairing the flavours emitted by the
COCKTAIL AT
smoke.
CITY SPACE
> link to article

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SMOKED OLD-FASHIONED EXPERIMENT smoke cleared—having infused into the drink—the glass would be ready for a refill.
Wood smoke evokes all kinds of wonderful things. A campfire as a kid. A pit full of Now, Sother’s un-smoked Old Fashioned was possibly the best cocktail I’d ever
coals at a great barbecue joint. The aroma is intoxicating on its own, but bottled had in my life. Seriously. It was made of magic. So when I tried the smoked Old
up—and stirred into a drink—it’s indescribable. Expert barman Sother Teague Fashioned, I can’t say I liked it better—but the contrast between the two drinks
showed us how a smoke infusion can give a cocktail a delicious twist. was astonishing. It was almost like an Old Fashioned made with a really smoky,
It’s Friday afternoon, you’ve made it through the long week, and it’s time for peaty scotch, and served as you sat by a roaring campfire. The savory notes
Happy Hour, Gizmodo’s weekly booze column. A cocktail shaker full of innovation, almost overwhelmed the sweet ones. It wouldn’t become my go-to drink, but it
science, and alcohol. I did not inhale (that drink). was a fun, novel change of pace. We hit the smoke gun pretty hard—next time I
might try smoking it for a shorter period, giving it a slightly lighter touch.
The process of working smoke into a drink starts with a hand smoker, like the
$100 Smoking Gun shown in the video above. It can infuse smoke into anything You can also experiment with the smoke concentration by infusing a single
from an oven-roasted chicken to a raw spinach salad. Or gummy bears. Whatever ingredient, rather than the whole cocktail. This can produce a much more subtle
you want. You just insert a small amount of wood chips, put the hose where you effect, as we found when Sother smoked fresh-squeezed pineapple juice for a
want the smoke to go, turn on the battery-operated device, and hold a lighter to smoky twist on a Bonnie Prince. He poured the juice into a large flat restaurant-
the chips. Instant, thick smoke. Really slick. style warming pan, pumped in the apple wood smoke, and wrapped the top in
cellophane. With two openings in the wrap—one for the gun nozzle and a second
When that smoke hits its target, it alters the drink’s aroma. That makes a huge to let the air vent out—the smoke flowed over the juice’s surface and developed
difference. “The aroma of a food can be responsible for as much as 90 percent of a nice thick cloud. Sother sealed up the two holes and left the smoke to be
its flavor,” according to Eric Schlosser in his book Fast Food Nation. In a drink, a absorbed.
smoke infusion adds a layer of savory complexity. It isn’t going to be appropriate
for every cocktail, and it might even ruin some. But a smoky variation on a > link to article
classic—like an Old Fashioned—can be amazing.
To serve a Smoked Old Fashioned when he worked at Rye in NYC, Sother would
make one large, double-sized drink, then split it in half. He poured one glass of a
normal Old Fashioned, drizzled
over a perfect ball of ice and
served right away. The other
half went into a bottle. Sother
pumped apple smoke from the
Gun into the bottle, capped it
off, and then the patron shook
the bottle every now and then
while sipping the regular Old
Fashioned. By the time the
> HOW IT WORKS?
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COCKTAIL & FOOD

PAIRING
With us since the birth of the cocktail, cocktail & food pairing
has always been there, but perhaps not as well perceived or
executed. Where wine pairing is a permanent fixture of our
restaurants, there is still much to gain in our bars in terms of
cocktail and food pairing. Below shared are some approaches
on cocktail & food pairing that deserve another look.
Some common traits that you will find through these stories are the basis on
to which you build your pairing program;
• Control the alcohol content to prevent burnt taste buds.
• Approach a cocktail pairing as you would a wine paring: Detect the
flavor profiles and create a complementary drink.
• Avoid cocktails that are overly sweet, especially when paired with a
sweet dish.
• Bring an ingredient forward in a dish by using it in a cocktail pairing.
• If compiling an entire cocktail pairing menu, keep the cocktail portions
small.

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FOUR TAKES ON COCKTAIL For Eleven Madison’s tasting menu we used to do only wine pairings, but now
the menu says, “beverage pairings.” We ask guests if they prefer traditional wine
& FOOD PAIRING pairings or if they’re willing to be a little more esoteric and pair cocktails or beer as
well. For us the pairing should always flow with what comes before and after that
particular course. Just like you would never start with pork and then move to a fish
Food and cocktail pairing is not an undisputed favorite or a salad, we would never begin with a big brown spirit, stirred and strong and
amongst all. It is a tricky art and easy to unbalance due then move to a light citrus-y cocktail served tall. We work closely with the kitchen
to make each pairing work.
to high alcohol or acidity content - it takes finess. Even
so, how do some of the best bartenders feel about food THE ABBREVIATED PAIRING, KEVIN DIEDRICH
With a well-established beer program and elevated pub fare, the cocktail program
& cocktail pairing? Following are four different approaches at Jasper’s Corner Tap of San Francisco may initially be overlooked. However, on
to cocktail & food pairig which I beleive are very sensible closer observation one will find cocktails on tap and a well-rounded selection of
seasonal drams curated by head bartender Kevin Diedrich.
as they mostly speak of a compromise between wine and
cocktail pairing. I always feel like cocktails should be
offered in small portions when pairing.
THE HAUTE PAIRING, LEO ROBITSCHEK Cocktails tend to be high octane,
and getting a guest drunk in the first
From James Beard award-winning Eleven Madison Park, Leo Robitschek is
couple of courses isn’t an advantage.
familiar with pairing for all kinds of diners, patrician to picky. He knows every
I want guests to remember the
classic in the book, but consistently pushes his program forward with seasonally-
cocktail and the experience at the
focused cocktails like the cognac-
restaurant. I’ve gone to Spirited
forward Madison Park Smash or
Dinners where full size cocktails
Averna laden Sippy Cup.
are given out, and people are just
In general, I prefer not to have a housed. They’re not enjoying the food
full cocktail and food pairing menu anymore because they’re just thinking
because my view is that you should about getting more food to negate the alcohol. Lower alcohol cocktails are always
first consider what is best for the food. a good option too—vermouths and bitter bases.
An eleven-course tasting menu with
It’s fairly easy for us to pair at Jasper. I try to represent each spirit category on
cocktail pairings seems a little too
the menu and include two or three seasonal ingredients that our kitchen is using.
much. Having a number of high-proof
Many times, we work to compliment the kitchen, but sometimes it’s like the
spirits with added sugar or citrus
kitchen works to compliment us. So many people come in to drink first and food is
alongside all food is detrimental for the palate, and can wash out a dish quite
a natural part of the progression.
easily. It’s too much for the taste buds.

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THE LIGHTER PAIRING, JEFFREY MORGENTHALER THE MINIMALIST PAIRING, MATT PIACENTINI
A stone’s throw from wine country, Portland is no stranger to good food and With special section on the menu dedicated to pairing boards, New York City’s
wine. The city’s cocktail scene is at the heels of other booze happy capitals like The Beagle pushes boundaries challenging diners to taste something they may
New York and San Francisco with head bartender of the Clyde Common, Jeffrey not have considered pairing before including beer and sherry.
Morgenthaler leading the way.
I think pairing cocktails can be done and be enjoyable. However, I don’t think it’s
I think it’s a great opportunity to show what you, not just as a bar, but as a foolproof. I don’t think you can pair cocktails and booze with anything and it will
restaurant can do. There are two ways to go about pairing. You can craft a pairing work, but I do think it should be explored.
menu or think on the fly. We’ve done both at Clyde Common. On a nightly basis,
I have people who order a dish and say, “I want a cocktail with that.” My first My introduction to pairing spirits was in Sweden when I was having dinner at a
thought is, “Why?” But it’s not impossible. One’s ability to pair on the fly relies friend’s house where they did pickled herring and aquavit. Pickled herring! The only
on what you’ve already got in your back pocket. If the drink menu you work with thing that could pair with something so strong was straight booze. This got me
doesn’t go with the food, you’re thinking about taking two thing that are unpalatable and make them palatable. And
probably not doing something right. I then I started thinking about starting with two things that actually are palatable and
can usually grab something off of the pairing them.
menu that will pair well because that’s The key to making it work is keeping it simple. I think we say “pairing” because we
how our program is built. Our drink don’t have a better word for it. At The Beagle, we use the alcohol as a component
menu isn’t radically different from the of the dish whereas wine is more complimentary. It’s a juxtaposition. With spirits
food menu. The ethos of the bar goes it’s a bit easier. I wouldn’t say they’re less complex than wine, but they’re more
hand in hand with the restaurant. straightforward. You can put certain spices in food, or a squeeze of lemon to coax
The Clyde’s food tends toward flavors out of spirit and find links between it and the food like puzzle pieces. Wine
European flavors and themes. We and food are more like complimentary colors that look nice next to one another.
have a whole trout wrapped in With spirits you’ve got to go a little bit deeper and focus on the scientific and
prosciutto and stuffed with greens, chemical aspects. Why do these things work with one another?
preserved lemon and herbs. It’s pan seared and roasted then finished with a fried In addition, you do have to deal with the average diner’s palate, which is not
egg and a mushroom cream sauce. It’s sweet and savory and earthy and salty. necessarily able to handle the strength of a stirred cocktail at first taste. As
My favorite drink to pair with it is an Irish Goodbye (equal parts Irish whiskey, bartenders, we’re booze hounds. I can drink straight booze and still perceive the
Cynar, Lillet and a lemon twist) because it’s all of those things too. Pairings should intended flavors of a dish, but you have to respect the fact that other people can’t
enhance and bring out the best in both a dish and a drink. necessarily tolerate high alcohol content.
Some foods require lighter cocktails, which I think some bartenders are afraid of. Source: http://www.eater.com/2011/11/11/6641289/bartenders-on-daring-to-
The Aperol spritz, the Bicyclette, Americanos. You can’t have a fuckin’ Manhattan pair-cocktails-with-food
with every course. You’ll just be wasted. Grabbing the vermouth, or the sherry,
or the wine as a base is a good option. Three ounces of 80-proof liquor for every
course is not.

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ARTISAN & ROUX PAIRING EXAMPLE diners’ faces. The change in the flavour of the drink was as distinctive as it was
pleasurable. Just as a tannic red wine can be opened with meat, so too the
Seeing cocktail and food pairing in action helps illustrating cocktail came to life alongside the dish.
where the added value of food & cocktail pairing lies. In “There was so much umami but the quail with the rosemary and the fat - it all
came together,” says Alex.
the following example Alex Kratena, Head Bartender at
For the main course guests were served Pyrenean milk-fed lamb with buttered
Artesian (3-time “world best bar”), and Chris King, Chef de tarbais beans and duqqah alongside a rye whiskey, verjus, maurin quina, vermouth
Cuisine at Roux at the Landau came together to compose and bitters twist on a Manhattan.
a menu that aims to be more than the sum of the parts. “Normally I would serve a main course of lamb with red wine, the element you
want in that wine is tannins. We thought of a Manhattan but it wasn’t sharp
http://www.diffordsguide.com/magazine/2014-03-11/2/unfolding ..... “Up first enough which is when Alex thought to add verjus,” says Chris.
was the juniper and birch smoked salmon served with Cornish slated caviar and
fines herbes paired with a cocktail of parsnip, honey and champagne. Both Alex Following the lamb came the cheese course of Vacherin Mont d’Or with opal
and Chris knew a Norwegian man who smoked salmon in Stoke Newington apples, hazelnuts and barbucine which was served with a cocktail of pear,
according to his family’s traditional recipe. Paring the parsnip with the salty flavour gerwürztraminer and vinegar.
and buttery salmon texture was a stroke of genius for the opening act.
But it was the dessert that managed to once more challenge the diner’s notion of
Following on came the rhubarb, fino sherry and bitter orange cocktail paired with how food and cocktails could relate. So far the food has been placed in front of
scallops and Jerusalem artichokes. Both Alex and Chris had wanted to work with guests with the drink residing in its usual place off to the side. However Alex and
the rhubarb, but it was Alex who won the ingredient. Or stole it, depending on Chris put a warm bowl of melted xocolatl chocolate, mezcal and chipotle in front
your perspective. with the small dish of cinnamon doughnuts to the side, showcasing the drinks
paramount importance to the dessert course.”
“I wouldn’t have served the scallop dish on its own at the restaurant, it’s too plain,
but on the menu with that drink it worked. If Alex went big with the drink I had to Finally a small dish of blood orange and anise sweets were served with a drink of
go for a simple dish and vice versa.” rum, pedro ximenez, fernet, banana and mandarin.”
The third dish was arguably the most interesting on the menu from both sides.
Chris created a dish of spit-roasted quail still on the bone with rosemary and
pickled mushrooms which Alex paired with a vermouth, bitters and shimeji
mushroom cocktail garnished with a sprig of rosemary. When the drink was first
set down the diners gave it an experimental sip, before wrinkling their noses and
giving each other uncertain looks.
But then the food came out and after a slice of the rich quail another hesitant
sip was ventured. All around the room delighted looks spread across the

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SEPAKEASY COCKTAIL PAIRING MENU 1

FRAPPÉS
Speakeasy is a clandestine restaurant, opened in February Wasabi – Tuna in tempura
Wasabi - Roll de atún en tempura.
2002 by Javier de las Muelas, located at the Dry Martini
warehouse and with the entrance accessible from Calle COCKTAILS
Apple Spicy Martini – Carpaccio of “carn d’olla”
Córsega to pay homage to the clandestine establishments Coconut Martini – Vegetable curry with grilled scallop
during the period of the Prohibition in the USA. Javier de Brûlée of Passion fruit– Iberian suckling pig
Maridaje Speakeasy Spoon Martini - Brulée de Maracuyá con cochinillo ibérico
las Muelas define this place as his “brain storming factory”.
Hidden in the former Dry Martini warehouse, clandestine restaurant Speakeasy POSTRE
recreates a gastronomic space remembering the popular clandestine Assorted fruit platter
establishments that characterized Chicago and New York’s society during the
Prohibition in the USA in the twenties. A place where mystery and anonymity are Coffee
synonym to luxury. A spot where privacy is public , the basic is classic and the White Russian Spoon Martini
classic is definitely modern.
Following are three food & cocktail pairing menus of Speaskeasy where the
creation of the dish is inspired by the cocktail to enjoy a different gastronomic
experience at midday or at night.

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MENU 2 MENU 3
FRAPPÉS FRAPPÉS
Classic – Lola Flores Classic – Lola Flores
Wasabi – Tuna in tempura Wasabi – Tuna in tempura
Madras – Steak tartare Madras – Steak tartare
Ximz – Grilled fresh foie
COCKTAILS Frappe Classic - Lola Flores
Apple Spicy Martini – Carpaccio of “carn d’olla”
Coconut Martini – Vegetable curry with grilled scallop COCKTAILS
Sharon Stone – Baby squid with cocoa sauce Apple Spicy Martini – Carpaccio of “carn d’olla”
Brûlée of Passion fruit– Iberian suckling pig Sharon Stone – Baby squid in cocoa sauce
Apple Spicy Martini - Carpaccio de Carn d’olla Coconut Martini – Vegetable curry with grilled scallop
Carnivore – Fish ceviche
POSTRES Brûlée of Passion fruit – Iberian suckling pig
Assorted fruit platter
Coffee POSTRES
White Russian Spoon Martini Assorted fruit platter
GELATYNES
Whisky Sour or Negroni or Spicy Lychee Martini or Sunday Collins
White Russian Spoon Martini

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08 TRENDS 2015

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SPIRIT TRENDS ‘15 coffee roaster, little bakeries and a brewery. Look at all the vegetable growers
and cheese-makers,” he says. “There’s a huge amount of pride in physical work.
There’s no pride in going to an office building and sitting in a cubicle. Distilling is
As we develop and continue to grow – it is fundamental part of that.”
that everyone takes it as a need to share share information But people who start distilleries aren’t the same as those who make beer in
on best practices and what’s new. Feel free to share your the basement or raise chickens in the backyard. Craft distillers tend to be well
capitalized professionals with strong business plans and patience.....
ideas, presentations or vision with your regional F&B
...Scott Bush, who has revived Iowa’s famed Templeton Rye--a popular whiskey
Council Member or regional F&B mailing lists. Below are during Prohibition and Al Capone’s drink of choice--thinks craft distilling is filling
some trends we feel that are meaningful in the year(s) a vacuum that the big distillers failed to capitalize on. “There was a need for
innovation in the spirits industry for a long time,” he says. “They hadn’t done
moving forward. Trends change all the time, so ensure you anything new or different for so long that people naturally gravitated to craft
are subscribed to the right newsletters and websites listed brands.”
in the last chapter. But craft distilling isn’t just about expanding market share behind the bar. Many
distilleries are opening tasting rooms and gift shops, and their impact on local
economies can be huge. “The future for these places is in becoming tourist
THE RISE OF CRAFT DISTILLERIES destinations,” says Owens, who knows of craft distillers bringing in $30,000 per
When Bill Owens held the inaugural meeting of the American Distilling Institute month from their gift shops alone. “People don’t realize how much life they bring
in 2003, 86 people showed up, most of them old faces from the tiny world of to their communities with breweries and distilleries.”
craft distilling. For the organization’s 10th annual conference in April (2014), more
than 900 folks packed the Sheraton in downtown Denver. “There were kids with Source: http://www.entrepreneur.com/article/229855
tattoos, doctors, lawyers, veterinarians,” Owens says. “There were people with
master’s degrees and Ph.D.s. These are people who know how to make business
happen.”
Craft distilling, like craft brewing before it, is in the midst of a boom. Less than a
decade ago, there were 70 distilleries in the U.S. Now there are 623, producing
everything from whiskey, gin, vodka and rum to less-common spirits such as
absinthe--and all the schnapps in between. Owens believes the number will rise
to 750 by the end of 2014 and that the market will be able to support 1,000
independent booze-makers within a few years.
So why such rapid growth? Owens says distilling is the last piece in the artisan
renaissance that has reshaped consumerism. “Every town in America has a

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2015 SPIRIT TRENDS BY DRINKSPIRITS.COM (USA)

As we peer into our crystal ball for 2015, we see another wild and wonderful year The impact of the war on sugar will be twofold. First, it’s going to have a real
for spirits. Although we see some of the trends from 2014 (be sure to read our negative impact on rum. Even though the sugar is consumed in the fermentation
recap of 2014) continuing into 2015, including the whisk(e)y boom, the vodka and distillation processes, confused consumers are going to wrongly equate rum
bust, Fireball’s dominance, and heavy millennial marketing, there are some game with sugar and opt out of having rum in their glass. Secondly, we expect to see
changers on the horizon that will dramatically impact how and what we drink. more consumers look for “healthy” cocktail alternatives, with some bars adding
calorie counts on their menus.
The two things we think will have the most impact in 2015 is the opening of Cuba
and a war on sugar. Both these things will deeply impact the rum industry in FOCUS ON FUN
profoundly good and bad ways. The craft cocktail revolution has been fought and won, and now it’s time for
Source: http://www.drinkspirits.com/general-spirits/2015-spirit-alcohol-trends- those buttoned-up bartenders to loosen their bow ties and roll up their sleeves,
predictions/ because in 2015 consumers are going to want to have some fun! Many craft
bars act like Prohibition theme parks, and in 2015 drinkers will be hungry for
CUBA LIBRE new rides. This bodes well for other themed bars like Tiki, but we expect some
It’s been a long time coming, but the walls are now starting to come down with wild and wonderful new concepts. Country and Western Craft? Mancave-A-
Cuba. While we don’t expect a flood of Cuban rum to hit the market right away, Topia? Ringling Brother’s Drinking Circus? Expect the unexpected as talented
the sheer looming reality of Cuban rum coming to the US will deeply impact the bartenders spread their wings and try to bring going out for drinks in wild and
rum industry. First, there will be fighting as Pernod Ricard, owner of Havana Club, wonderful directions.
will go toe-to-toe with Bacardi, who owns the rights to sell the Havana Club
brand name in the US (even though what they have been selling doesn’t come TEQUILA – IT’S TIME TO PARTY
from Cuba). The battle will be epic and will surely leave both sides battered and The table is set, the players are ready, and 2015 is finally going to be the year that
bruised. Tequila has a run. With a continued shifting focus on “fun”, drinkers (especially
At the same time we expect to see every island rum brand do anything and millennials) are going to look to tequila as the centerpiece of their fun-filled nights
everything to get attention. It’ll be an hour of desperation as rums from Barbados, out. In 2015 it won’t just be P. Diddy running around saying tequila is cool: look
Trinidad, Puerto Rico, Guatemala, Jamaica, Brazil (Cachaca), and Martinique for millennial-friendly stars like Usher and Iggy Azalea to declare their love for
(Rhum) all do anything and everything they can to remind drinkers that there’s agave. Look for this tequila lovefest to also include the uber high end, as we see
more in the rum space than the previously forbidden fruit, Cuban rum. more and more ultra-premium options.
THE WAR ON SUGAR All this agave love could very much spill over to mezcal, which could take the
renewed enthusiasm for agave and combine it with a compelling craft story. The
In 2014, the movie “Fed Up” made its mark with a battle cry against sugar. The combination might be just what the category needs to finally start breaking out.
war against sugar will deeply intensify in 2015 with lawsuits, “Super Size Me” style
movies, and an increasing number of experts reiterating just how bad sugar is.
The most profound indicator of this is Coca Cola’s major move into the milk space
with Fairlife, their new premium milk. Coke sees the writing on the wall and they’re
making a massive bet on milk.

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HELLO, AMERICAN BRANDY TRENDS BY ASKMEN

While 2015 won’t be a big year for American Brandy, it’s going to be a very It’s time once again to make wildly speculative (yet highly, highly educated)
important one. Perhaps one of the most influential craft distillers in the US, Chip predictions on what, where and how you’ll be drinking in 2014 - 2015.
Tate, will be putting his craft whiskey wizardry on pause (until March of 2016) to Many ongoing trends of the past few years continue to expand in reach and
focus on another great American spirit: brandy. Tate is the right person with the frequency. Fancy craft cocktail bars, the rising popularity of brown spirits, local
right microphone at the right time to get people to pay attention to the always micro-distilleries, house-made infusions and bitters, barrel-aged cocktails, bone
overlooked American Brandy category. Look for his first bottle to become luges and Fireball Whiskey shots aren’t going anywhere any time soon. But we’re
the “shot heard around the world” in a move that will begin the long march to here to find out what’s on the horizon that may only have been a glimmer way
American Brandy’s revival. back in 2013. Check back with us at the end of this year, and let us know if we
CRAFT’S CRAZY YEAR were correct. (We were correct, right? We knew it).
By the end of 2015, we expect most Americans to have consumed at least some ASIAN SPIRITS ARE A THING
sort of craft spirit, and you won’t be able to hit the end of 2015 without reading It’s not just sake anymore. First came the Japanese whiskies (Hibiki, Suntory,
countless stories about craft distilling in America. But make no mistake, we Yamazaki, Nikka Yoichi, Nikka Taketsuru, etc.), and they left us thirsty for more.
expect 2015 to be a crazy year for craft spirits. Now we’re starting to witness East and Southeast Asia become a major player in
As some craft distillers begin to bottle “the good stuff”, we expect the frenzy all sorts of categories. There are at least two new Mongolian vodkas (slow-filtered
around them to get to all new heights. At the same time we expect to see the Soyombo and the popular Chinggis), a Japanese vodka made from rice (AO),
kind of implosions and infighting that claimed the life of Balcones. Look for long- Taiwanese whisky (Kavalan, due out in February) and a Philippine Rum (Tanduay).
winded arguments over what exactly is craft, and big moves by major companies On the horizon: Baijiu, China’s high-octane clear spirit poured over there during
to cherry pick some of the best of the craft distillers out there. seemingly every social event. Want to dive deep? Head to San Francisco
Chinatown’s LiPo Cocktail Lounge to try funky, earthy whiskies and liqueurs, and
2015 will end with some real craft success stories but also a good number of
quaff reinterpretations of classics, like the Frothy Chinese Mai Tai. Gan bei!
distilleries crumbling, some due to their success (it’s odd, but it will happen).
FLAVORED WHISKEY CONTINUES ITS RELENTLESS EXPANSION
OH, YEAH – WHISKEY
Last year saw a rising tide of cinnamon and maple whiskies, thanks to the
Don’t think we forgot about whiskey, because it isn’t going anywhere but up, and
unrelenting popularity of Fireball shots. There’s no stopping it now, with “spiced”
fast. We expect 2015 to be another banner year for whiskey with enthusiasm
expressions of nearly every brand, and the new Southern mini-phenomena
starting to spill over to new high-end Canadian Whisky releases, smaller Irish
Chicken Cock, whose high-proof flavor portfolio also includes Root Beer and a
whiskey brands, a dizzying array of new Scotch whisky offerings, and, of course,
new style set for February. Examples that work nicely: Wild Turkey Spiced, Jim
the big one, American Whiskey.
Beam Maple, Corsair Rasputin Hopped Whiskey, and Sons of Liberty Personals
2015 won’t be a year of great shortages, it’ll be the year that we see even more Winter Release (pumpkin). Flavored tequilas, already proliferating in 2013, are
unique offerings from the major whiskey producers. New Single Barrels? Check. next in line to flourish, along with “flavored” vermouths from the likes of NYC-
Special Cask Finish? Check. Really, really old Whiskey? Check. Honeypot? based labels Atsby and Uncouth each concocting vermouths with botanical
Check. Also expect to see a ton of new +$100 offerings in the American Whiskey combinations unlike anything you’ll get from Italy (seasonal rhubarb or “Armadillo
space. Cake,” anyone?). Can flavored absinthes be far behind?

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TEQUILA HITS THE CLUBS before work. Now bartenders are coming to terms with the idea they can’t (and
Bottle-serviced Grey Goose and Cognac, watch your back. You now have shouldn’t) boast of an Instagram feed of endless debauchery, and must give back
competition from high-end tequilas, ranging from decent to delicious, and all more to the world than a well-stirred martini. “The entire bar industry, in general,
designed to attract the nightclub crowd. “There were high-end tequilas out there, is becoming more health-conscious,” says bartender Alba Huerta, a partner in
but they tended to be very masculine, and there was nothing really cosmopolitan Houston’s The Pastry War and owner of the soon-to-open bar Julep. “Not just in
that fit the places we were going to,” says Peter Girgis, co-founder of nine- what and how we consume, but by having more active lifestyles that balance out
times filtered and redistilled Qui Platinum Extra Añejo Tequila. He wasn’t the our day-to-day operations and late-night imbibing. I see this becoming a topic of
only one to heed the call: Baron Tequila, a ritzy, certified organic and gluten-free conversation every day.” This is good for customers: A happy bartender is a good
blanco in a stylish bottle, hosted its thumping, DJ-fueled launch party at Butter bartender. Expect him or her to soon share those good vibes in healthier drinks,
Midtown in NYC. Distribution is still limited, but you’ll find it at celebrity-studded, community fundraisers and more.
Yelper-blocking nightclub 1Oak. Meanwhile, the unapologetically high-end Casa
Dragones has been hosting see-and-be-seen parties during Coachella, Art Basel MORE HARD CIDER, PLEASE
and other beautiful-people hotspots. In the past couple of years, the selection of hard ciders, both artisanal (FinnRiver,
Those tequilas may all end up looking like first-timers on the dance floor later Rekorderlig) and mainstream (Stella Artois Cidre, Angry Orchard) have expanded
this year: At the beginning of January, spirits giant Diageo announced it was dramatically. It’s the fastest-growing fermented alcohol category in the U.S., and
partnering with Sean “Diddy” Combs to acquire DeLeon, a super-pricey tequila shows no sign of slowing down. Incorporated into cocktails, appearing in a wide
($300 to $900, depending on expression) out variety of expressions from syrupy-sweet to bone dry, and expanding beyond
of Guanajato, Mexico. The juice — aged in apples and pears to blackberry, strawberry-lime (hell, even habanero!), cider
wine barrels and elaborately packaged with is here to stay. There’s an ice wine-style Cidre de Glace from Eden and a new
a large sterling silver cap — is already known bourbon barrel-aged hard cider called The Mitten from Virtue Cider. Best discover
among fashionistas and rockers. Now Diddy your preferred style, and start exploring.
wants it everywhere: “There is no tequila on
the market like DeLeon,” says Combs. “And QUALITY COCKTAILS ARE EVERYWHERE
we are going to make it the No. 1 brand in As recently as a decade ago, it was maddeningly difficult to score a decent
the world for this category.” It just might work: Negroni or French 75, even in NYC or LA. Bartenders hadn’t heard of many
Diageo and Diddy last teamed up to convert of the classic drinks, or didn’t particularly care how balanced they were. Fresh
Ciroc from an unknown French vodka to a ingredients and quality premium spirits were rarities in most bars. Now, you can
incredibly successful club staple. find classic cocktails and solid contemporary riffs on menus at chain restaurants
and airport bars. “As a frequent traveler, I’m glad to see airports starting to tap
THE BALANCED BARTENDER into their local cocktail and coffee scenes,” says Portland, Ore. bartender Jacob
Last year, we noted the the emergence of the Grier. He cites One Flew South in Atlanta and Root Down in Denver as examples.
healthy bartender, determined to balance late- Cocktail guru Jim Meehan, of New York’s iconic PDT speakeasy, even wrote up
night, alcohol-fueled puffiness with a good run the drinks menu for the American Express Centurion Lounge at the McCarran
Airport in Las Vegas.

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WHISKY GOES 3.0 the mango-strawberry concoctions you may have favored in college — commonly
It’s 2014 and we can use the Interwebz to buy booze (in most states)! feature a malt liquor base, artificial flavorings and loads of sugar. The new guys,
What’s changed recently is how nice the whole thing looks. Think boutique, in contrast, are serious cocktails presented by serious bartenders. Crafthouse
neighborhood shops vs. discount Liquor Barns. Caskers.com, a year-old flash- — a series of classics like Moscow Mule, Paloma and Southside, each about
shopping site, targets men and focuses on craft distilleries. “There were great $20 — is the brainchild of Charles Joly, beverage director at Chicago’s The Aviary,
spirits across the country, and no way to get them, if the brands didn’t have great considered one of the best bars in America. High West Distillery’s “36th Vote”
distribution,” says co-founder Moiz Ali. While you’ll find vodka, gin and more, Manhattan ($50) is an oh-so-harmonious blend of classic rye, bitters and sweet
Caskers’ specialty is bourbon, rye and Scotch, all with detailed back-stories and vermouth, barrel-aged together in American oak for three to four months (High
tasting notes. Starting to get a handle on whisk(e)y, and want to learn more? West also offers an aged Boulevardier cocktail in a bottle). Featuring real, small-
Check out the brand-spankin’-new Drink Distiller, an elegant resource designed batch spirits and all-natural ingredients, these new offerings save you prep time
to research specific labels, get recommendations based on your mood, organize without skimping on taste and quality (added bonus: the Crafthouse drinks are
your own tasting notes and experiences and learn something in the process. gluten-free). Do they cost more than that Rum-a-Rita in a juice pouch? Of course,
Classic Scotch whiskies are well represented, but again, the focus is on small- but they’re also grown-up drinks for grown-ass men.
batch, one-off production and craft distilleries (the recommendation when we
asked for “something new to try” “by the ocean” in the $25-$50 range was CREAMY DRINKS AND NIGHTCAPS
Noah’s Mill Bourbon out of Kentucky). “There’s a lot of information out there,” While spirits-driven, classic-style cocktails continue to replace ice cream-and-
says DrinkDistiller co-founder Mikael Mossberg, a self-described “appreciator, sugar monstrosities on mainstream menus, the avant garde of the cocktail scenes
by no means a connoisseur” are looking to the 1960s, ‘70s and ‘80s for rebooted inspiration. Keep an eye out
of whiskey. “A lot of it is very for drinks rich in Creme de Menthe (Grasshoppers, etc.) and banana liqueurs (like
difficult to navigate, antiquated the Midori and Curacao-themed Banana Boat or the Banshee cocktail). These
and not mobile friendly.” This is are drinks you tend to want at the end of the night. At NYC’s new Golden Cadillac
not your older brother’s whiskey bar, serving up a funkadelic, American Hustle vision of updated 1970s food
web site. and drink, you can score a Hot Grasshopper or the signature Golden Cadillac
(Galliano and creme de cacao). Meanwhile at sedate, elegant Lantern’s Keep (also
FANCY BOTTLED COCKTAILS HIT in New York), head bartender Rene Hidalgo has replaced the Aperitifs section
RETAIL SHELVES of the bars menu with “Nightcaps,” including the sinful Alexander #2 (Cognac,
Pre-batched, barrel-aged and creme de cacao, cream and fresh nutmeg). Coming up: More bars begin creating
bottled cocktails have become their own housemade cream and coffee liqueurs, the way Eamon Rockey at
a staple at craft cocktail bars NYC’s new upscale restaurant Betony does it.
for a couple of years. Now,
they are being sold (to go) in IT’S A LONG TIME COMING
liquor stores and green markets Two years ago, I asked the president of one of the major spirits companies when
across the country. Traditional the biggies (Diageo, Brown-Forman, Beam Global, Pernod Ricard) would start
ready-to-drinks — aka RTDs, snapping up successful indie and craft labels. He looked at me as if he wanted to

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pat my adorable, naive head and said, in essence, “That’s never going to happen; SOLERA-AGED SPIRITS
the brands just aren’t competitive enough.” In the past year or two, however, The solera system—a sort of “stacked” system
Bacardi bought up the ginger liqueur St. Germain, Proximo grabbed Hangar One of gradually aging spirits—got its start with
vodka, and William Grant & Sons partnered with Tuthilltown Spirits for a chunk sherry and Cognac. Imagine those pyramid
of the Hudson Bourbon/Rye action. Before long, will one company own and stacks of champagne glasses at weddings,
distribute all our hooch? Or will it, like a dying star, get too bloated and implode filled from the top, but each level has aged in
on itself? oak for a little bit (or a lot) longer. The oldest
cask-aged stuff at the bottom is partially
THE BARTENDER-FREE BAR emptied and refilled with the less-aged stuff
Star Trek-style self-serve bars may not yet be a dominant trend, but with the above it, and so on up the pyramid. The longer
expansion of high-quality pre-batched, bottled cocktails, gun-served cocktails a blender/distiller does this, the older the overall
and other sorts of dispensers, could they be far off? As Camper English, author spirit in the bottom “levels” becomes, increasing
of the blog Alcademics notes, at least three high-end bars are serving only pre- complexity in the finished product. These days
batched (that is, mixed in advance) cocktails this year: No stirring, no shaking, no you can find solera-aged gins, rums, bourbons
special requests. The soon-to-open Mercadito Counter (Mexican/American street and more. Check out Caliche Rum, Hillrock
food theme) in Chicago is pouring all its pre-mixed cocktails from taps (cocktails Solera-Aged Bourbon, Citadelle Reserve 2013
on tap were a trend we mentioned a year or two ago). White Lyan in London Gin, and Dictador 20-Year Colombian Rum, an
features pre-made, pre-chilled drinks, while the launch menu at the swank excellent example of the power of solera aging,
Michael Mina 74 at Fontainebleau Miami Beach featured only bottled cocktails, producing an award-winning spirit with depth,
barrel-aged cocktails and cocktails on tap (all pre-batched). The White Lyan even complexity and honey/dried fruit/chocolate
prides itself on offering no “perishables, such as fruit or ice.” Plus, now there notes that last forever.
are pour-by-the-glass wine
preservation systems and
the Monsieur, a new cocktail
robot that can mix up to
300 different cocktails via
touchscreen or smartphone
orders. Do we really need to
flag down the bartender with
our douchey handful of bills
anymore?

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BAR
AWARDS
A great way of starting the hunt on innovation is tracking
yearly winners and rising stars of bar awards. Leading the bar
industry they are often trendsetting for years to come and a
careful review of their products and techniques helps to inspire
innovation at our restaurants and bars. Introduced here are
two leading, independant platforms.

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THE WORLD’S 50 BEST BARS

Each year, the World’s 50 Best Bars awards celebrate
the best drinking dens around the world. The results
are determined from votes submitted by an academy
of lauded bartenders and drinks industry experts from
around the world.
Visit: http://www.worlds50bestbars.com/
THE WORLD’S TOP 50 BARS - 2014

1. The Artesian, London 18. PDT, New York 35. Clover Club, New York
2. Dead Rabbit, New York 19. Bulletin Place, Sydney 36. Drink, Boston
3. Nightjar, London 20. White Lyan, London 37. Black Pearl, Melbourne
4. Attaboy, New York 21. Buck & Breck, Berlin 38. Schumann’s, Munich, Germany
5. Employees Only, New York 22. Broken Shaker, Miami 39. Floreria Atlantico, Buenos Aires
6. Canon, Seattle 23. 69 Colebrooke Row, London 40. Star Bar Ginza, Tokyo
7. The Baxter Inn, Sydney 24. Hemingway Bar, Prague, Czech Republic 41. Delicatessen, Moscow
8. American Bar, London 25. Le Lion Bar de Paris, Hamburg, Germany 42. Quinary, Hong Kong
9. High Five, Tokyo 26. Door 74, Amsterdam, Netherlands 43. Cure, New Orleans
10. 28 Hongkong Street, Singapore 27. Three Dots and a Dash, Chicago 44. Tales and Spirits, Amsterdam, Netherlands
11. Connaught Bar, London 28. The Jerry Thomas Project, Rome 45. Maison Premiere, New York
12. Happiness Forgets, London 29. Chainaya. Tea & Cocktails, Moscow 46. La Capilla, Mexico City
13. Aviary, Chicago 30. The Everleigh, Melbourne 47. Licoreria Limantour, Mexico City
14. Elephant Bar, NoMad Hotel, New York 31. Eau de Vie, Sydney 48. Shady Pines, Sydney
15. Nottingham Forest, Milan, Italy 32. Bramble, Edinburgh, Scotland 49. Callooh Callay, London
16. Smuggler’s Cove, San Francisco 33. Trick Dog, San Francisco 50. Williams and Graham, Denver
17. Candelaria, Paris 34. Dry Martini, Barcelona, Spain
The following pages covers a selection of these bars in details and aims to visualize their defining
features. These are great for inspiration and should be shared onwards within your teams.

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TALES OF THE COCKTAIL INTERNATIONAL CATEGORIES

International Bartender of the Year: Simone Caporale (London)
SPIRITED AWARDS Best International Bar Team: Artesian at The Langham (London)
Best International Brand Ambassador: Giuseppe Gallo (Martini)
Held annually during Tales of the Cocktail, the Spirited Best International Cocktail Bar: 28 Hong Kong Street (Singapore)
Awards recognizes the year’s best bars, bartenders, Best International High Volume Cocktail Bar: Schumann’s Bar (Munich)
cocktail experts, writers and more. Below are 2014 Best International Hotel Bar: Artesian at The Langham (London)
Best International Restaurant Bar: The Bon Vivant (Edinburgh)
results, individuals and bars that when looked up closer, Best New International Cocktail Bar: White Lyan (London)
offer ample innovation.
http://talesofthecocktail.com/news/tales-cocktail-calls-2014-spirited-awards- WRITING
nominations/ Best Cocktail & Spirits Publication: Imbibe magazine (United States)
Best Cocktail & Spirits Writer: Paul Clarke (United States)
Best New Cocktail/Bartending Book: “Beachbum
AMERICAN CATEGORIES Berry’s Potions of the Caribbean” by Jeff Berry
American Bartender of the Year: Sean Kenyon (Denver)
Best American Bar Team: Trick Dog (San Francisco) OVERALL CATEGORIES
Best American Brand Ambassador: Neyah White Best Bar Mentor: Dushan Zaric
(Suntory Japanese Whiskies) Best New Product: Del Maguey Ibérico mezcal
Best American Cocktail Bar: The Dead Rabbit (New World’s Best Cocktail Menu: The Aviary (Chicago)
York)
World’s Best Drinks Selection: The Dead Rabbit (New
Best American High Volume Cocktail Bar: Polite York)
Provisions (San Diego)
Helen David Lifetime Achievement Award: Julio Bermejo
Best American Hotel Bar: Clyde Common (Portland) (San Francisco)
Best American Restaurant Bar: The NoMad (New York)
Best New American Cocktail Bar: Three Dots and A
Dash (Chicago)

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MEET THE WINNERS

AND FIND OUT WHY
1. ARTESIAN, LONDON
3. NIGHTJAR, LONDON
9. BAR HIGH FIVE, TOKYO
11. HAPPINESS FORGETS, LONDON
13. AVIARY, CHICAGO
22. BROKEN SHAKER, MIAMI
24. HEMINGWAY BAR, PRAGUE
26. DOOR 74, AMSTERDAM
28. THE JERRY THOMAS PROJECT, ROME
29. CHAINAYA, MOSCOW
31. EAU DE VIE, SYDNEY
34. DRY MARTINI, BARCELONA
BLACK ANGEL’S BAR
Ranking taken from the world’s 50 best bars, 2014
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LINK TO WEBSITE
NO. 1
ARTESIAN BAR
https://www.youtube.com/watch?v=Iq32X-DjTfw
LONDON

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LINK TO WEBSITE
GARNISHES
< BASSOON | ARTISIAN >

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NO. 3
NIGHTJAR
LONDON
LINK TO WEBSITE
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NO.9
BAR HIGH FIVE, TOKYO
ICE CARVING
CLICK TO WATCH NOW
LINK TO WEBSITE
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NO.11
HAPPINESS FORGETS
LONDON

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LINK TO WEBSITE
NO.13
AVIARY
CHICAGO
> KITCHEN > AVIARY > OLD-

DESIGN OPENING FASHIONED
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NO.22
BROKEN SHAKER
MIAMI

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NO.24
HEMINGWAY BAR
PRAGUE

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LINK TO WEBSITE
NO.26
DOOR 74
AMSTERDAM

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LINK TO WEBSITE
NO.28
THE JERRY THOMAS PROJECT
ROME

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LINK TO WEBSITE
NO.29
CHAINAYA TEA & COCKTAILS
MOSCOW

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LINK TO WEBSITE
NO.31
EAU DE VIE
SYDNEY
> COCKTAIL
RECIPES
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LINK TO WEBSITE
NO.34
DRY MARTINI
BARCELONA

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LINK TO WEBSITE
BLACK ANGEL’S BAR
CZECH REPUBLIC

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LINK TO WEBSITE
DONOVAN BAR
NAMED AFTER TERRANCE
DONOVAN, HIS PHOTOGRAPHS
ARE DISPLAYED IN THE BAR
AND FORM AN ATTRACTION BY ITSELF.
> SEE FOR YOURSELF

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BAR MENUS TOP TOP
A great way to indulge on inspiration happening outside

50 50
of Starwood, is to analyze award winning bar concepts
and menus. We’ve collected menus from 20 around the
world that are respected for what they do and in most
cases, that is something very uniquely different from any
other bar. Download and compare...
> CLICK TO DOWNLOAD ALL (28.6 MB)
EAU DE VIE POLITE PROVISIONS AMERICAN BAR (SAVOY)

SYDNEY SAN DIEGO LONDON
TOP TOP TOP TOP

50 50 50 50
DOOR 74 POURING RIBBONS NIGHTJAR WHITE LYAN LAB MILK & HONEY
AMSTERDAM NEW YORK LONDON LONDON LONDON LONDON & NEW YORK

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TOP TOP TOP TOP TOP

50 50 50 50 50
EMPLOYEES ONLY CANON SEATTLE CANON SEATTLE 69 COLEBROOKEROW PDT COBURG BAR (CON-
NEW YORK CITY (COCKTAILS) (CAPTAIN’S LIST) LONDON NEW YORK NAUGHT) LONDON
TOP TOP TOP TOP TOP

50 50 50 50 50
THE CLOVER CLUB SMUGGLER’S COVE THREE DOTS AND A BLUE BAR (BERKELEY) BRAMBLE CANDELARIA
NEW YORK SAN FRANSISCO DASH - CHICAGO LONDON SCOTLAND PARIS

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HOW TO RUN THE

WORLD’S BEST BAR?
The top ten bars in the world all have a few common threads,
most importantly the way their guests feel as they leave the
venue: as if they’ve just had one of the best evenings of their life.
> link to article
Jim Meehan, of PDT, Zdenek Kastanek, of 28 Hong Kong Street, and Jacob Briars of
Bacardi, joined forces at Tales of the Cocktail to discuss seven habits of the world’s best
bars.
The current number one bar in the world by most standards, the Artesian, has made the
Piña Colada their hallmark. It might not be a drink you associate with the world’s best
bars, we tend to think of this as a guilty pleasure drink, but they have stepped outside
expectations and said ‘why can’t one of the best bars in the world serve a Piña Colada
out of a slushie machine?’
This is just one example of how the world’s best bars push the boundaries and constantly
reinvent themselves. However, as Jim Meehan is quick to point out “contrary to our world
being driven by liquid culture and cocktails, I don’t think it’s cocktails that make a bar the
best bar in the world.”
Many bar owners obsess over what drinks they should list, how many premium spirits
they should stock or even how their toilets should be designed. “These are all questions
which have nothing to do with a great bar. In fact they’re not even the reasons we go to
bars,” said Jacob Briars.

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“A great bar for me,” said Zdenek Kastanek, “is the ability to host any occasion.” Having a fully realized concept, whether it’s a tiki bar or a high end luxury hotel
or even a speakeasy, if done well, will mean guests come into the bar and never
As for Jim Meehan, when asked which is his favorite cocktail or favorite bar his have to ask what the bar is about. If there’s a waterfall in the background and tiki
response is careful “my favorite drink is the one in front of me and my favorite paraphernalia littered around then it’s obvious.
bar is one I’m going to later...for those of us who want to have a good time and
seek to have a good time wherever we go, the bars like Artesian, where it’s a no “I think identity is equal parts what you think of yourself and what others think of
holds barred competition to have the most fun as soon as you work in the door, I you. As your bar evolves from the place you opened, with all your excitement and
think it’s a blast. In a great bar there’s no clock, there’s no way to see how time is energy and time you put into the opening concept, your opening staff turns into
passing. Ultimately for me it’s a show. The bar is a stage, the bartenders are the your second staff and your third staff, hopefully getting better and better. I think
actors. And a great bar makes you forget about everything and escape for a little if your vision is too static then your team might not be replaced by another team
while.” that can take you to the next level. What PDT was when it opened and what PDT
is now is two separate things. And it’s not because of the direction I’m giving it
All three panellists for the seminar noted they receive emails asking why did a bar - it’s allowing something to become what it is and then feeding and nurturing it,”
not make Drinks International’s Top 50 or Tales of the Cocktail Spirited Awards said Jim.
nominations. The following seven habits seek to answer some of these queries.
Why is Artesian number one? It was the same for 28
Honk Kong Street, as
Simply put by Jacob, it’s because they don’t see themselves in the bar industry Michael Gallahan moved
or cocktail business, the drinks are immaterial. They’re superb but that’s not what to Singapore from San
they’re selling. What they’re selling for £20 is the chance to live like a millionaire. Francisco, not with a vision
1. HAVE A COHERENT THEME of creating the city’s most
innovative bar but simply to
Having a clear idea of why you’re in business is a very important element of
open up a fun venue. That
running a successful bar. And, as all three panellists iterated time and again
evolved into being the one
during the seminar, making money is a by-product of running an excellent bar, it’s
bar where everyone goes
a follow on effect and shouldn’t be the main objective.
in terms of mixology, and
Both Jim and Zdenek agreed a theme can be an important way to get consumers young talent from Singapore
in the door and to understand what to expect. who want to learn about
cocktails ask for work. “So we let it go, but it doesn’t mean how 28 is perceived
“Even in the world’s top 50 bars, 90% of people coming in are from the general can’t change,” said Zdenek.
public and they don’t always understand what a lot of the cocktails are or what
we’re doing or how much passion we have for this. So for them to have a theme Jacob gave the example of Dead Rabbit, a duo who when they first opened their
which they understand, and which is very easily translatable is important,” said bar wanted the best mid-19th century saloon the US had ever seen. Accordingly
Zdenek. a lot of their drinks were very historical, from the likes Jerry Thomas, but their
initial flood of guests and the media were really interested in Irish whiskey. So

BOOK 1 BOOK 2 INDEX

they’ve tweaked their offering slightly while still staying true and coherent to what 3. POINT OF VIEW
their original vision was. Make choices for your guests so they don’t have to. Have an approach that is
“The really great bars have a clear idea about what it is they want to do, but unique.
they’re not afraid to evolve and always checking back to what was the original “Your guests are coming to see you, not to have every single product on the
vision,” said Jacob. market or every single available cocktail - they’re putting their financial trust in
2. OPERATE WITH INTEGRITY you, tell them what they should be drinking. What whiskey should they choose,
what vodka they should drink,” said Jacob.
Integrity in the way which you treat your staff and customers, your suppliers and
your community. Having a point of view for Jim was about focusing on what his own team could
do rather than what the rest of New York City was up to.
Citing as an exmaple Danny Meyer from Gramercy Tavern, Jim explained the
philosophy at core of Meyer’s business; in order to take care of his staff he “When I opened PDT my view of what we were doing was always filtered
needed to take care of his purveyors. Then he had to take care of his community, through what everyone else was doing, I was always trying to bring in the best
starting with the building he was in, from little things such as not keeping the characteristics or the things I loved most about those bars. We opened with a
neighbours up late at night, paying rent and taking care of the building to friends and family menu and we had it for the first few menus until Conde Nast
engaging in local charity work and taking care of each other. Traveller wrote that PDT has a great guest bartending menu. At the moment I
thought to myself isn’t this sad that my bar is known, not for what my bartenders
Hospitality works as a trickledown effect. If a server isn’t treating their guests well do, but for the drinks from all these other bars. At that point I stopped focusing
chances are there’s a manager there who isn’t treating him or her well. And then on what everyone else was doing and started focusing on who I had working with
there’s an owner who doesn’t treat that manager well. me, what we did well, what our guests loved, and in many ways that set us free.
“Your ability to take care of your guests has to do with the support staff that you Understanding what we do was huge for us,” said Jim.
have to take care of you. You hear horror stories of restaurants running huge tabs “It would make it boring if we all tried to recreate every single bar in our town in
with their purveyors and going out of business owing hundreds of thousands of our own bar, because guests are looking forward to leaving your bar to see other
dollars. Integrity is something I think we can all take for granted, we know that the bars which is absolutely fine. Back in London when I was running Quo Vadis,
operators of these top 50 bars are doing the right thing and they’re doing things everyone was doing a Martini trolley with an overload of bitters and I had so many
which are changing their community,” said Jim. bartenders coming into Quo Vadis and saying how many bitters do you have
“I think this is the big one,” said Zdenek, “pay attention to the way you treat and I want a Martini with these bitters. We said we’re not going to do this,” said
others because it comes back to you. If you have a really good relationship with Zdenek.
your supplier then the chances are if you have any issues he’ll be there on a
Saturday. The other point is be nice to each other within the family, within your
bar.”

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4. GREAT STAFF involves asking his staff to be accountable and do their job with integrity. After the
This might seem obvious but there are ways to keep good staff and invest in them investment in training staff he expects them to stay at least one year.
that only the best bars really achieve. In the end most stay a lot longer. “I don’t hire bartenders I bring them up in the
Zdenek argued that you have to let a bartender do whatever they want, so long ranks, it creates respect for the place, they understand the culture there and
as they always come to you first and discuss their new drink on the menu or how every time you hire someone they become part of a tradition, you hire them to
they want to run the night. Leaving it up to the staff, said Zdenek, means they’ll not just uphold that tradition but improve it. Mostly importantly you have to let
believe in what the bar is doing because they’ve put their time into it. your staff throw a party for your guests every night. The bars where I’ve been
micromanaged is where that party is not fun,” he said.
“The hospitality industry isn’t the most organised. I’ve learnt recently that you
should have interviews every six months or every year with staff. We don’t do Jacob turned to one of the great restaurant operators, Charlie Trotter from
this in hospitality but in every other job it’s normal. Feedback is important. It’s all Chicago, as an example of not micromanaging staff. Trotter was famous for
written down so everyone can look back and see where they are going and it’s having a policy of every single server being empowered to do whatever was
much more structured for them, they can grasp that if they stay with you they can needed to put right any problem that was happening, whether that was comping
have room to grow,” said Zdenek. a $400 of wine.
On the other side to this Jim operates on chaos theory where there is no formal The main point everyone agreed on was getting bartenders out from behind the
six or 12 month review, no patting on the back, as he puts it. bar and onto the floor. Junior bartenders and head bartenders alike.
“It’s interesting most of us start bartending out of college where we have classes, “If you look at the top 50, or the top 10 bars in the world you will see that’s what
tests, essays, As or Bs, but I’ve realised one of the ways I’ve been able to they do. By doing so, they have to know all the offerings not just how old a
embrace management is I think of it as one of the most intimate and important Negroni is,” said Zdenek.
relationships you could possibly have with another person. In PDT, if there’s an issue with respect to seating or a bartender wanting to get
“You are literally responsible for their growth and providing them with a place to friend in it’s the host, who may be the most junior staff member working that shift,
work, a place to eat, a place to entertain their friends and their way of making who has the final decision. “It’s important to create democracy and for everyone
money. The impact I want to make on my staff’s life isn’t the most heart-warming to understand the bar is only as strong as its weakest link. If someone is having a
or easy thing to convey, but life doesn’t come with grades, life doesn’t come bad night then all the staff have to work harder and help them,” said Jim.
with reviews, a lot of us just have to choose our direction on our own and there’s
not always a Spirited Awards every year for us to get beautiful plates and party
like we’re members of the academy in LA so for me, creating an environment
which rewards people for being respectful and doing their jobs with integrity is
important,” said Jim.
Zdenek and Jim are both passionate about giving their staff problem solving
skills as giving people the opportunity to correct their own mistakes, something
they both believe is empowering. Jim has some clear ground rules at PDT, which

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5. OFFER AN EXPERIENCE 6. SPOIL THE GUEST

What is the experience you can give your The most important habit of all, according to Jacob.
guest that no one else can?
At 28 Hong Kong Street they take this notion above and beyond.
“What we’ve seen recently is a trend with “If you come to 28 and fall in love with a cocktail, even just one of the classics,
vintage spirits and the truth is that they we write it down secretly on a little card, and it comes as you pay the bill in a little
don’t actually taste as good as fresh spirits. wax-sealed envelope and you can take it with you, take to another bar or make
But what they are is completely unique, the drink at home. We also have birthday gift bags in case guests forget and need
they can’t be replaced, and you can’t something for their present,” said Zdenek.
drink them anywhere else. Places like ECC
or Pouring Ribbons with its collection of At 11 Maddison Park they send you away with a little jar of granola, so that lasting
Chartreuse,” said Jacob. impression is in the morning and the experience of a great meal is extended for
12 hours.
In Tony Conigliaro’s 69 Colebrook Row is
a great example of this. His bottle aged “What guests want is to get a feeling of being behind the scenes, like a backstage
Manhattan programme has various expressions of age, the oldest now well over pass for your favourite concert. So much is an attempt to exceed your guest’s
three years old. If anyone wanted to imitate Tony it would take six months just to expectations,” said Jim.
get to the first expression and it would take you three years to catch up to the
7. CONSTANT REINVENTION
longest standing expression. By then Tony would probably own six other bars and
there would be another trend. When you create an experience it’s hopefully not “Build creativity into the process of your bar, ask yourself how can I enable
something everyone down the street can copy. my staff to constantly be pushing the boundaries,” said Jacob. “Never rest on
your laurels, there’s a great quote we use often from Steve Jobs ‘if you don’t
But being unique doesn’t have to be so large scale, said Zdenek, it can be just cannibalize yourself, somebody else will.’ So if you think you’ve got to a great
having the biggest collection of rye whiskey or something other than the actual point now, you’re going to rest on our laurels, then other people will find a way to
liquid you serve. better you. Artesian is a great example now, they’ve just won the world’s best bar
and had a menu which they’d won a lot of plaudits for and they ripped up that
“It’s the little touches sometimes,” said Jacob. “The Savoy’s cherry programme
menu and spent £85,000 developing a new menu. That’s an extreme example,
is evidence of this. Both the Beaufort and American Bar were going through
but the idea is that you keep pushing the boundaries. Is this the best possible
so many Aviations and Manhattans yet weren’t happy with the quality of their
way we can do something?”
cherries. Nowadays they take all their staff out of the bar at the end of August,
with a full run of the hotel kitchens, and they buy as many cherries as possible “If you look at Attaboy,” said Jim, “which is Sam Ross and Mickey McIllroy who
and each staff member spends two eight hour shifts bottling and preserving were running Milk & Honey, and they could have kept running Milk & Honey,
cherries so that for the 12 months they can make it through. It becomes a really which was the cradle of the American cocktail bar in many ways, but they made
memorable experience simply for being the best cocktail cherry I’ve ever had.” some subtle changes and now they run one of the most famous bars of all time a
little bit differently.”
> link to article

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10 LIBRARY
PAGE 171
PULP BOOKS: BAR, LUNCH, BOARDROOM
BOOK 1 BOOK 2 INDEX

BOOKS ON BARTENDING coverage of the subject.
Cocktails By Le Forum (2012)

In-depth bar and cocktail knowledge is a mix of training, What immediately separates Cocktails by Le Forum from other cocktail books is the sense of fun
apparent in its pages. You don’t have to speak French to see from the pictures that this iconic
experience and passion. Add to that the knowledge bar, despite having stood here since 1918, doesn’t take itself too seriously. Great recipes, simply
explained.
good bartending books can give you on the history or the
finer art of cocktails and you or your team can keep up Diffordsguide Cocktails 11 (2013), by Simon Difford
The ultimate bartender’s bible with a 3,100-strong collection of cocktails, each with a succinct
and explain an excellent beverage culture at work. The comment, a colour photo and a score out of five.
following list and descriptions of the 30 best bartending / Drinks (2012), by Tony Conigliaro
cocktails books. Tony Conigliaro’s first book combines a compendium of 50 great drinks with an intriguing insight into
the journey of one of the world’s most respected bartenders. Its studied and thoughtful exploration
Source: http://www.diffordsguide.com/magazine/2013-12-10/3/cocktail-books shows how the world of drinks, something that’s often taken as merely whimsical and pleasurable,
is just as worthy of thorough research as has long been acceptable among the rest of the culinary
American Bar (1995), by Charles Schumann
world when focused on food.
“500 recipes are more than sufficient,” intones Charles in his suitably Germanic introduction. What
to do, what not to do, and what cardinal rules not to break. Sets the tone for old school, unfussy Esquire Handbook for Hosts (1949)
drinks and helped kick-start the modern cocktail renaissance. Setting the tone for home bartending (and for Esquire magazine’s devotion to mixed drinks,
embodied by Dave Wondrich today), this guide to gadgets and drinks recipes reads like the pre-
Approved Cocktails Authorized by the United Kingdom
treatment script for Mad Men. We can just see Don Draper with it in hand.
Bartenders’ Guild (1937)
A beautiful old book with alphabetically listed drinks which at the time gave bartenders the chance Home Bar Basics - And Not-So-Basics (2013), by Dave Stolte
to standardize measures. Nowadays, it is better used for inspiration of old recipes, much like its This handy alcohol refresher course meets party planning advice has a refreshingly frank and down-
contemporaries, and has influenced cocktail menus across the UK and beyond. to-earth tone of voice, tells the enthusiastic cocktail just what they need to know and fits nicely in
your pocket.
Beach Bum Berry Remixed (2010), by Jeff Berry
Like the Indiana Jones of tiki, Jeff uncovers lost artifacts and recipes like no other and has How to Mix Drinks or The Bon-Vivant’s Companion (1862), by Jerry Thomas
catalogued the reprise of the tiki movement. He lives and breathes tiki and his books are an exact The original and arguably the best, the Professor was a founding father of flair bartending, a blinged-
extension of his own personality, as all good books should be. up showman who set the benchmark for theatricality, and gave us the basis for a whole industry,
from the Blue Blazer to RTDs.
Bitters, A Spirited History of a Classic Cure-All (2011)
Time was when stocking bitters meant only one brand. That time really wasn’t that long ago. Even Imbibe (2007), by Dave Wondrich
the most ardent homemade bitters makers would benefit from recapping on the whats, whys and An homage to Jerry Thomas: how he did what he did, why and in what context. Dave puts the
hows. This is a great snapshot of bitters, and bars and bartenders’ appreciation of them which professor’s achievements into perspective and dissects the great man’s greatness - and his recipes.
marks out this era as bitterly defining. You’ll certainly be hard-pressed to find more comprehensive

BOOK 1 BOOK 2 INDEX

Jigger, Beaker and Glass: Drinking Around the World (1939) manual, entitled ‘How to Mix Drinks of the Present Style’, is required reading with genuinely practical
This is the tale of one man’s globetrotting adventures cataloguing the concoctions he encountered. tips for serving drinks and running a bar - many still apply today. Some fine facial hair too, that Mr
Not a bartender, but nevertheless setting the rules for balanced cocktails, and ever ready with a Johnson.
good story.
The Cafe Royal Cocktail Book (1937), by W. J Tarling
Old Waldorf Astoria Bar Book (1931), by A.S. Crockett Published by the UKBG, our Bill was one of its council members (to president Harry Craddock).
Journalist and cultural historian Albert Stevens Crockett recorded the classic, old school cocktails of Again, more of a list of cocktails than readable prose, but a definitive list at that, and one that acts
American bartending, with drinks based largely around vermouth and bitters. as a snapshot - or distillation - of the previous half century’s best drinks.
PDT Cocktail Book (2011), by Jim Meehan The Curious Bartender (2013), by
A modern classic, years in the making, by the owner of the definitive cocktail bar of the early 21st Tristan Stephenson
century (so far), written and styled in the vein of the books of old. This is part historical treatise, part
instructional manual, part survival guide to
Punch (2010), by Dave Wondrich the perils of the rotavap. Or perhaps it’s
A definitive history that once again lays bare the provenance of this father-figure of mixed drinks in really the thought process along the way,
the hands of Englishmen. Easy to read in Dave’s inimitable style. the sheer curiosity, that truly singles out
today’s bartenders from the generations
Soda Shop Salvation (2013), by Rae Katherine Eighmey
that have come before. Recipes, history
Soda Shop Salvation takes you on a fascinating journey into a world that has only recently started
and curiosity a-plenty. He’s publishing two
to enjoy a revival - and it’s easy to see why. To anyone interested in cocktail culture, the parallels that
more books in 2014.
can be drawn between the worlds of mixed drinks and soda fountains come as thick and fast as an
ice cream sundae. The Craft of the Cocktail:
Savoy Cocktail Book (1930), by Harry Craddock Everything You Need to Know to
America’s loss during Prohibition was London’s gain, and taught us that the way to drink a cocktail
Be a Master Bartender, with 500
was quickly, while it’s still laughing at you. He also buried cocktails and put the American Bar on the
Recipes (2002), by Dale DeGroff
Arguably responsible for the modern
map. It reads more like a list than other books, so less one to tuck into bed with but undoubtedly a
American renaissance in mixed drinks, and
force to be reckoned with.
the mentor of many other bartenders now
The Art of The Shim (2013), by Dinah Sanders themselves considered the world’s most
A low-alcohol recipe book that managed to avoid drinks that are big on fruit and sweetness, but influential, Dale is arguably the godfather of
low on complexity and mouth-feel. A must read for anyone interested in enjoying three great drinks them all. Perhaps a tad simplistic in today’s
rather than one. geeky terms, and dare we describe the
photography and garnishes as somewhat
The Bartender’s Manual (1882), by Harry Johnson reminiscent of the 1980s, Dale’s tome
Arguably the first place where the word Martini appeared in print, Johnson claimed his original nevertheless has been the starting point
version pre-dated Jerry Thomas’s publication by two years, and even claimed its print run went to and benchmark for many a career.
10,000 copies. Sadly, it was never found. Never mind, the 1882 ‘New and Improved’ edition of his

BOOK 1 BOOK 2 INDEX

The Drunken Botanist (2013), Amy Stewart The Stork Club Bar Book (1946), by Lucius Beebe
“Every great drink starts with a plant,” runs the subtitle Drama queen and dandy Lucius was a playboy and wit, a
of the book. We couldn’t agree more, but rarely has this writer and a bon vivant, and he left us with the concept of
been successfully focused on. Definitely aimed at the ‘Morning Cocktails’. What’s not to like? A fabulous way with
geeky end of the spectrum, it’s an impressively detailed words, our Lucius was a worthy ambassador of alcohol.
collection of back-stories and explanations about the
botanical origins of many of the drinks we take for
The Tequila Ambassador (2012), by Tomas Estes
The Tequila Ambassador is internationally renowned tequila
granted, and well-researched historical investigations
expert Tomas Estes’s first book on his beloved spirit. Published
that give as full an explanation into some topics than
by Odd Firm of Sin it is a definitive history and commentary
we’ve ever seen before.
on this most misunderstood of spirits. Tomas also includes an
The Fine Art of Mixing Drinks (1948), by impressive compendium of tequila cocktails.
David Embury
Basic bar principles, an early attempt at definitive
Trader Vic’s Bartender’s Guide (1947), by Victor
recipes for key cocktail formulas/families and
Bergeron
Donn Beach never put pen to paper, so Trader Vic’s legacy is
distinguished by a conversational prose style, Embury
arguably stronger, and put tiki on the map with 1’500 reci-
was never actually a bartender, he was a lawyer. Who
pes, dedicated to ‘sweet ladies, gay lotharios and lunkhead
cares? Essential reading for its mixture of delightful
bartenders’. Did he invent the Mai Tai? That one’s going to run
prose with encyclopedic qualities.
and run. Good bar etiquette advice too, whatever side of the
The Flowing Bowl (1891) William Schmidt counter you’re on.
Set down in print after 30 years of bartending, ‘The
Only William’ believed in temperance - or rather ‘mod-
Vintage Spirits and Forgotten Cocktails (2004), by
eration’ rather than total abstinence. Habitual drinkers,
Ted Haigh
A modern cocktail archeologist, Ted’s magazine-style prose
he said, lacked the ability to taste artistically created
and design makes for easy and entertaining modern reading,
concoctions. It takes the form of an elementary guide
and he successfully bridges old and new worlds of mixology,
to science, history and anthropology before it even gets
providing context and making cocktails relevant to modern
to the recipes (more than 500 of them).
drinkers.
The Joy of Mixology (2003), by Gary Regan
Before he became gaz (lower case please), this boy
from Blackpool’s conversational prose style and pleas-
ant anecdotes suggest he’s the bastard lovechild of
Embury, Beebe and Baker - and it’s an approach which
belies an encyclopedic knowledge of cocktail history
and the part that the modern bartender plays in society.

BOOK 1 BOOK 2 INDEX

LINK TO WEBSITE
DEATH & CO (NYE)
BOOK ON MODERN
CLASSIC COCKTAILS
> WATCH TEASER
> VIEW PREVIEW

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BAR CULTURE WEBSITES www.just-drinks.com Beverage industry news and updates from just-drinks.
Read research on trends and market share for soft drinks, beer, wine, cider, spirits
and water brands
BARTENDING / COCKTAILS www.mixology.eu German website dedicated to mixology
www.DiffordsGuide.com The home of CLASS magazine and diffordsguide.
www.barnonedrinks.com With thousands of drink recipes, you’ll find the drink
Searchable cocktail database. Additional databases covering bars, spirits, pro-
you’re looking for here.You’ll also find a large list of drinking games, user forums,
ducers and distributors
and bartending tips.
www.alcademics.com Cocktails, spirits, bars, and bartenders: Alcademics is
www.foodbev.com The latest global food and drink industry news, analysis,
the study of booze with beverage writer Camper English. Recommended, very
comment and opinion from a leading international publisher.
specialized
www.barchick.com Well written london bar and bartending-scene website.
www.jeffreymorgenthaler.com Website on running bars and other aspects of
Reviews and news.
bartending; well made and includes many tips and tricks, including excel calcula-
tion sheets www.wiki.webtender.com A wiki bartending resource for the benefit of all cock-
tail/ bartending enthusiasts, regardless of experience, or supposed expertise.
www.DefinitiveDrinkingGuide.com (Diageo) The World Class 50: The Definitive
Drinking Guide features 50 of the most innovative and talented bartenders from www.thedrinknation.com Website listing bars all over the world with back-
across the globe ground articles on bartending scene
www.Liquor.com Guide to cocktails and spirits, covering new products and
drink recipes, trends in the cocktail industry, bars, and events BARS RANKING
www.thebar.com (owned by Diageo) Organize parties like a pro using thebar. www.worlds50bestbars.com One of the more respected World’s 50 Best Bars
com, your ultimate resource for drink recipes, tutorials and videos for all events rankings with yearly editions and background information on the winners.
www.gazregan.com Website by the Bartender formerly known as Gary Regan www.worldsbestbars.com (owned by Pernod Ricard) Find the best bars, cock-
industry news, recipes and insights tail lounges and clubs in the world. View maps, read and post reviews. Plan your
night with guides for all the major cities.
www.imbibemagazine.com - The Ultimate Drinks Magazine, Exploring Wine,
Spirits, Beer, Coffee, Tea and Every Beverage In Between - Imbibe Magazine www.talesofthecocktail.com The world’s premier brand dedicated to the ad-
vancement of the craft of the cocktail through education, networking and promo-
www.punchdrink.com (United States) Online magazine in collaboration with Ten
tion
Speed Press. We’re in the business of narrative journalism—written and visual—
on wine, spirits and cocktails, and the culture that surrounds them
www.DrinksMixer.com One of the web’s largest collections of cocktails and
drink recipes; with glorious mixed drinks, guides, games, and information.

BOOK 1 BOOK 2 INDEX

SPIRITS (GENERIC) WHISK(E)Y

www.spiritsreview.com Spirits Review website founded in January of 2005, www.MasterOfMalt.com Master of Malt - online retailer of single malt whisky,
containing close to 1000 reviews blended whisky, bourbon, rum, brandy, vodka, gin and many other fine spirits
www.iwsc.net International Wine & Spirirt Competition. Aims to promote the www.TheWhiskyExchange.com Buy rare, old and exclusive single malt scotch
quality and excellence of the world’s best wines, spirits and liqueurs. News, whisky, blended whisky, irish , american, japanese whisky, rum, gin, vodka, tequi-
events, judging, trophies, awards, and contacts la, champagnes and other mixed spirits
www.thedrinksreport.com specialist website for everyone concerned with www.scotchwhisky.net The objective of scotchwhisky.net is to provide the
drinks marketing, packaging, presentation and sales most comprehensive, accurate and “up to date” information regarding Scotch
Whisky and the Scotch Whisky
www.thecocktailgeek.com Cocktail recipes and spirit reviews
www.whiskybase.com Community driven whisky database
www.thedrinksbusiness.com A European drinks trade publication; focusing on
wine, spirits and beer www.MaltMadness.com Site entirely dedicated to Single Malts
www.proof66.com Liquor reviews and spirits reviews are available at Proof66. www.malts.com the home of the Classic Malts, some of the finest single malt
com on thousands of liquor and spirits bottles Scotch whiskies in the world. A resource for malt whisky lovers.
www.thespiritsbusiness.com Website dedicated to news and reviews of spirits www.whisky.com Find Single Malt Scotch Whiskies and learn all about distilling,
cask maturation and the differences between Scotch, Malt Whisky, Rye Whiskey
www.DiffordsGuide.com The home of CLASS magazine and diffordsguide.
and Bourbon.
Searchable cocktail database. Additional databases covering bars, spirits, pro-
ducers and distributors
www.imbibemagazine.com - The Ultimate Drinks Magazine, Exploring Wine, GIN
Spirits, Beer, Coffee, Tea and Every Beverage In Between - Imbibe Magazine www.ginfoundry.com The home gin, website dedicated to gin reveiws, gin new,
gin cocktails, gin everything
www.Liquor.com (United States) Everything you need to know about drinking:
cocktail recipes; stories about the latest trends; guides to every kind of booze www.ginmonkey.co.uk Independent & impartial musings about gin, cocktails,
bars and beyond!
www.drinkspirits.com Drink Spirits has reviews for spirits including American
Whiskey, Scotch Whisky, Rum, Vodka and Tequila. Also featuring the best cocktail
recipes
www.drinksint.com Drinks International is the global choice for the drinks indus-
try, providing news, analysis, comment and research on global markets, brands
and drinks

BOOK 1 BOOK 2 INDEX

BEER
www.BeerAdvocate.com Beer community dedicated to supporting and pro-
moting beer through education and appreciation.
www.RateBeer.com RateBeer is a worldwide consumer web site dedicated to
craft beer and the craft beer culture.
www.allaboutbeer.com All About Beer Magazine is America’s leading beer
magazine, dedicated to covering the people, places, news, trends and events
that define the beer community.
WINE
www.WineSpectator.com More than 240.000 expert wine ratings, with full re-
views, including tasting notes, score and recommendations on when to drink.
www.Cellartracker.com CellarTracker is the world’s largest collection of wine
reviews, tasting notes and personal stories from people who love wine.
www.eRobertParker.com The Independent Consumer’s Guide to wines
Highlight is their vintage chart: http://www.erobertparker.com/newsearch/vin-
tagechart1.aspx
www.WineFolly.com Wine Folly’s is the best place to learn about wine. Wine
tastings available from newbie up to sommelier.
www.jancisrobinson.com Jancis Mary Robinson OBE, MW is a British wine
critic, journalist and editor of wine literature.
www.Decanter.com Wine reviews, find the best wines, read the latest wine
news, learn about wine tasting and more with Decanter.com.
www.wine-pages.com Tom Cannavan’s wine-pages. Wine site, with forum,
features, wine tastings, quizzes, competitions, value wines.

BOOK 1 BOOK 2 INDEX

THE BEST BAR CULTURE BLOGS Rated R Cocktails - ratedrcocktails.com

A tiki blog in Alabama. Stranger things have happened. It’s always fun to find a
blog that embraces the campiness of tiki, and Rated R Cocktails certainly fits that
Blogs are still very much alive. The below blogs are all very bill. The recipes are serious, and so is the blog’s approach to theory, but little else
well setup, contain lots of inspiration and information and is. For an example of theory, see the Planter’s Style series, which examines tiki’s
roots in the Planter’s Punch. For an example of whimsy, pop a can of cheap beer
quite humorous too. and look at PBR in Paradise.
A Dash of Bitters - www.adashofbitters.com Stir and Strain - stirandstrain.com
A weblog detailing cocktails, spirits, liqueurs, barware, bars, and bitters. Coming to you from Los Angeles, Stir and Strain bills itself as a ‘cocktail scratch
Maintained by Michael Dietsch, a writer and hobbyist mixer in Brooklyn. pad,’ and although I don’t think the author takes that description too seriously, I
Booze Nerds - http://boozenerds.com/ like it. I like the idea of a blog being a place to sketch out ideas, and then discuss
Started by a couple of friends in Seattle, Booze Nerds takes an appropriately them with your readers. Another well-written blog with great photography. Thirsty
nerdy approach to cocktails, if by nerd you mean intellectual and mildly obsessive. now, dang it.
In one recent post, for example, they mail-order some acid phosphate and use it Ginhound - ww.ginhound.com
in cocktails that ordinarily use lime juice, and then they compare the phosphate Ginhound is run by a woman named Andrea, blogging from Denmark. Though
version to the original. Who’d do that? Nerds, of course. I won’t tell you how it she’s an ardent fan of the juniper-flavored spirits, she’s branching out into other
turns out; just go read it already. The blog has a witty, accessible writing style. distillates. In other words, she blogs for one of the best reasons there is: to teach
Death to Sour mix - www.deathtosourmix.com herself about spirits and cocktails by trying new things and writing about them.
What a great name for a cocktail blog! Part of the vibrant, innovative, and Tempered Spirits - temperedspirits.com/
criminally underrated Boston cocktail scene, Death to Sour Mix features a mix From Atlanta, we have Tempered Spirits, a blog from Ian Lauer, who takes a quite
of classic and original cocktail recipes, highlighted by sharp writing, fantastic methodical approach. He describes what a cocktail is, provides some basics of
photography, and a killer design. mixology, talks about party planning, and even gives an overview of glassware.
The Straight Up - www.drinkstraightup.com Aside from that, he reviews Atlanta nightspots, discusses classic cocktails, and
Aiming squarely at the Pre-Pro beat is The Straight Up. The proprietor, Nick, covers modern recipes. I’m especially intrigued by the Cheerwine Cocktail #1,
comes to cocktails from a similar background to mine: he started with whiskey, which uses the cult-favorite North Carolina soda. More cocktail blogs should
then wanted more whiskey, and then wanted better whiskey, and then wanted feature recipes using regional sodas and other mixers, I think. I still kick myself for
whiskey cocktails, and finally wanted other great cocktails. The site features Pre- not making something boozy with Del’s while I lived in Rhode Island.journalist and
Prohibition drinks, as well as modern drinks with a classic spin, all highlighted by editor of wine literature.
a clean design and good photography. Source: http://drinks.seriouseats.com/2013/08/best-cocktail-blogs-websites-
Fogged In Lounge - www.foggedinlounge.blogspot.com about-spirits-drinks.html
Based in San Francisco, Fogged In Lounge also features old-time drinks and
bespoke creations. FIL offers crisp writing and great images; for example, check
out his original cocktail, the Hold the Cucumber.

BOOK 1 BOOK 2 INDEX

ORIGIN OF THE WORD “COCKTAIL” The Tail Is Ale school, which holds that the name comes from “cock tailings,”
the dregs in the bottom of an ale cask, or “cock ale,” ale mixed with a whole lot of
God-knows-what and fed to fighting cocks, is not only without proof, but it works
Until today there isn’t one story all experts agree on when on the mistaken root assumption that the Cocktail was a sort of leftovers-hash kind
it comes to the origin of the word cocktail. Don’t expect of a drink, that you could put just about anything in it. You couldn’t, at least not until
the 1890S (which helps us date that theory). This leaves the Cut-Tail school.
to find conclusive evidence here also, but in one of the
Again, there are two branches, both rooted in the prevalent eighteenth- and
definite works on cocktail culture and history, Imbibe! nineteenth-century practice of docking draft horses’ tails to prevent them getting
(Wondrich, David, 2007. Penguin Group US) we do find caught in the harness. When cut short like this, they tend to stick up like a cock’s
tail, which lead to such beasts being called “cock-tailed” horses (this usage is
a well written article that does discount some popular found as early as 1769). This has spawned the conjecture that (as the reader’s
theories and zooms into an acceptable explanation. letter to the Balance implied) the Cocktail was so named because it would cock
your tail up in the morning. Possible, but I prefer one based on a secondary usage
“.....There’s the Imported Word school-”cocktail” is an Americanization of of the term. Because thoroughbred horses were too “well-blooded” (i.e., valuable)
coquetel, supposedly an ancient Bordeaux drink; coquetier, French for “egg cup” to be used to pull things around, that job fell to ones that were of mixed breed. This
(which it is claimed the drinks was originally served in); or “Xochitl,” who was either led to mixed-breed horses in general being known as
the Aztec goddess of Agave or a Mexican princess named after her (don’t ask). “cock-tails,” particularly in the sporting world, where it was applied to a racehorse
None of these have ever been supported by any contemporary evidence and are that was part thoroughbred and part not. This usage doesn’t appear widely in print
highly unlikely, and I shall trouble them no more. until the second or third decade of the nineteenth century, but it does tum up in
Then there’s the Rooster Tail school, which derives the name either from the John Lawrence’s popular A Treatise on Horses, published in London in 1796 and
practice of garnishing the drink with a tail feather or from the way the interplay frequently reprinted (including excerpts in the New York Magazine in 1797), where
of the drink’s polychromatic ingredients reminds the observer of the interplay of he talks about the difficulty of controlling a “huge cock-tail half-bred.” It’s safe
colors on said avian’s tail. This last, a pretty theory, is completely sunk by the fact to say the majority of American loungers, dram-drinkers, “Slingers” (as morning
that Colonial-era liquors were white, tan, or brown; no fancy Technicolor liqueurs drinkers were called), “eleveners” (as late-morning drinkers were called), and other
for the first Greatest Generation. So a Pigeon Tail, perhaps even a Chicken Tail, votaries of the bar would have been intimately acquainted with the ins and outs
sure-but not a Cock Tail. As for the feather in the drink: In all the hundreds, even of racing and its slang, both domestic and imported: Early American newspapers
thousands of contemporary descriptions of mixed drinks I’ve read, not a single one carried an inordinate amount of British turf news. It would have been the work of
has ever mentioned such a garnish. You’d think something like that would stick a moment to transfer the nickname for a fast mixed-breed horse to a fast mixed-
out, especially to the many fault-finding British travelers poking around the Republic breed drink-”Make me a ‘cock-tail’ of Sling and Bitters, if you please” (think of how
in its early days, all poised to pounce on any eccentricity or rusticity of manner a “jazz,” a bit of San Francisco baseball slang meaning “vigor” was transferred to a
new and conspicuously vigorous kind of music). I can’t say that this is the ultimate
they found their American cousins practicing. But no, not until the first generation
truth about the drink’s name, but it’s certainly the simplest explanation that fits the
of Cocktail-tipplers was long dead did anyone mention the practice, and then it’s
available evidence.”
always set comfortably in the old days. It’s funny how we’re willing to kick common
sense out the door when it comes to thinking about the past. How would you react > Find online stores to purchase “Imbibe!”
if someone stuck a feather yoinked from a bird’s ass in your drink? Precisely.


Bar Manual Books I II III

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ASIA-PACIFIC BOOK I

F&B COUNCIL DESIGN

THE BAR MANUAL

ASIA PACIFIC F&B COUNCIL

THE BAR MANUAL

BOOK III INNOVATION

INTRODUCTION BAR CLASSIFICATION BAR DEFINITIONS

PAGE 3 PRIVATE & CONFIDENTIAL

THE BAR BOOK I

ASIA PACIFIC F&B COUNCIL

THE BAR MANUAL

PRIVATE & CONFIDENTIAL

PRIVATE & CONFIDENTIAL

BAR DESIGN WHAT’S THE

PAGE 7 PRIVATE & CONFIDENTIAL

INTRODUCTION BAR CLASSIFICATION BAR DEFINITIONS

PAGE 8 PRIVATE & CONFIDENTIAL

INTRODUCTION CIVIL ENGINEERING

PAGE 10 PRIVATE & CONFIDENTIAL

HIGH ENERGY BARS

Right: High energy bar in a theater environment

PAGE 11 PRIVATE & CONFIDENTIAL

LOW-ENERGY / FULL SERVICE BARS

FRONT OF HOUSE DISPENSE BARS

HEART OF HOUSE DISPENSE BARS

PAGE 12 PRIVATE & CONFIDENTIAL

BAR DEFINITIONS UNDER BAR

PAGE 13 PRIVATE & CONFIDENTIAL

02 LAYOUT & DIMENSIONS

GENERAL DESIGN CONSIDERATIONS ARM’S REACH, 0 - 1 M

PAGE 15 PRIVATE & CONFIDENTIAL

PAGE 16 PRIVATE & CONFIDENTIAL

PAGE 17 PRIVATE & CONFIDENTIAL

BACK BAR in the morning or a Whisky club

PAGE 18 PRIVATE & CONFIDENTIAL

Extensive back bar and spirit selection with

PAGE 19 PRIVATE & CONFIDENTIAL

BAR SURFACE ARRANGEMENT ICE & CHILLING

PAGE 20 PRIVATE & CONFIDENTIAL

REFRIGERATION SERVICE AREA

PAGE 21 PRIVATE & CONFIDENTIAL

UNDER BAR REFERENCE DESIGN

UNDER BAR LAYOUT

PAGE 22 PRIVATE & CONFIDENTIAL

DESIGN & LOCATION STANDARDS OF FRONT BAR EQUIPMENT

PAGE 23 PRIVATE & CONFIDENTIAL

PAGE 24 PRIVATE & CONFIDENTIAL

12. DRAFT BEER STATION OTHER BAR EQUIPMENT

PAGE 25 PRIVATE & CONFIDENTIAL

DOUBLE COCKTAIL STATION SETUP

DIMENSIONS GROUND RULES

The section drawing on the right side depicts

PAGE 27 PRIVATE & CONFIDENTIAL

PAGE 28 PRIVATE & CONFIDENTIAL

UNDER BAR EQUIPMENT DESIGN ICE WELL SIZE

PAGE 29 PRIVATE & CONFIDENTIAL

ICE WELL ISOLATION & HEAT TRANSFER DRAINAGE

PAGE 30 PRIVATE & CONFIDENTIAL

CONDIMENTS TRAY GARBAGE BIN

Above left & middle: Slide-out recycle bin design

PAGE 31 PRIVATE & CONFIDENTIAL

Left: Footprint (top view) of a blender station

PAGE 32 PRIVATE & CONFIDENTIAL