BBM Reviewer (1st Sem) 7.

Busboy – setting/resetting table; refill water;

assist bar servers
Chapter 1:
8. Wine Steward/Sommelier - suggesting, selling,
Bartending - been around for thousands of years; can and serving the wines to the guests
be traced back as the ancient times in Greece, Rome, & 9. Bar Receptionist - receiving and entertaining
Asia. the guests
10. Cashier – receiving payments of the guests
 Bartenders particularly in Europe were known as
“innkeepers”
 Jeremiah “Jerry” Thomas (1830-1885) –
Chapter 2:
“Father of American Mixology” | How To Mix
Drinks (book) Parts of the Bar
 Dale DeGroff (71 yrs old) – “King of Cocktails” |
1. Front Bar – customer’s area, drinks are ordered
The Craft of the Cocktail (book)
& served
 Tavern – serves food
2. Back Bar – decorative & storage function
 Pubs – alcoholic/soft drinks only
3. Under Bar – heart of the entire beverage
operation
Alcohol in Eras & Ancient Times
Cleanliness at the bar is essential
- Gin & Tonic – Probition Era
- Beer - Neolithic period
- 24 kinds of Wine & 17 kind of Beer – Egyptian Bar & Beverage Tools & Equipments
(Osiris “the god of wine”)
1. Bar Matting – stores glasses
- Consumption alcohol in Hammurabi –
2. Bar Spoon – layering, stirring
Babylonians
3. Bottle Glass – storing simple syrup
- Mead (fermented honey & water) – Greeks
4. Speed Bottle & Pourer - store various types of
- Tavern – Romans
juices
5. Glass Rimmer – appliance for the application of
Bar Personnel & Responsibilities salt or sugar on a glass surface
6. Garnish Caddy – tool for storing fruits & veggy
Bar - a counter for dispensing/selling of goods and
during operation
services
7. Bar Strainer – for straining large particles like
Food Bars - include Oyster bars, Snack bars, Sandwich ice/seeds
bars 8. Ice Scooper – pick up ice
9. Jigger – measuring small quantity of alcohol; 30
1. Bar Manager - overall operation of the bar
ml
2. Assistant Bar Manager - preparing, assigning
10. Mixing Glass – glass made for stirring cocktail
and directing performance evaluation work
drinks ex; vermouth and Campari
3. Bar Captain/Supervisor - monitoring the staff
11. Muddlers – use to smash fruits, herbs, spices
and the operation; eye of bar manager
12. Speed Pourer - pour liquor quickly and keep
4. Bartender/Mixologist - preparing the drinks of
fruit flies away. (only bottles with higher volume
the guests; have all the knowledge about bbm
ca be used)
 Proposals, lead, controls the development
and delivery of products and services in
the bar, ensuring effective compliance with
quality services.
Stemware: Cocktail Glasses Terms & Types
5. Bar Back – (“bar helper”, “bar boy/girl”) – helps
1. Martini Glass - also known as a cocktail bottle.
bartender for maintaining cleanliness &
They are used for drink that are served straight
preparation of the bar
up like Martini.
6. Bar Attendant/ Bar Server – serving
2. High Ball Glass - hold between 8 and 12 oz;
drinks/food to guests
usually used in screwdriver
 3. Poco Grande Glass – exotic style drinks; Modifying Ingredients
Ex: Long Island Punch  Liqueurs
4. Collins Glass – also known as sling shot.  Syrups
 Non-alcoholic beverages
Used for long drinks. Ex: Mojito, Screwdriver
5. Old Fashioned/Rock Glass - hold between 6
and 12 oz. Used for low ball drinks “on the Types of Wine (baka lang kasi tanungin)
rocks” * Table wine *Appetizer wine
6. Champagne Flute – used for sparkling drinks *Sparkling wine *Fortified wine
7. Sour Glass – interchangeable glasses. Used for
small drinks
Definition of Terms
8. Brandy Snifter Glass – has a large bowl that
Bartending – art of mixing, preparing, serving drinks
enhances the aroma of fine spirits. Sometimes
Flairtending – act of flipping, spinning, throwing, etc.
used for straight up liquors.
9. Coffee Glass – Used for special hot drinks. Modifier – “liqueurs” added to base liquors; flavorings

Ex: b52 coffee, Irish coffee

10. Champagne Saucer Glass – elegant cocktail
glass. Used in contemporary cocktails.
11. Carafe – Used for wine decantation
12. Wine Glass – great for hot cocktails mulled wine
13. Hurricane Glass – footed glass w/ bulbous
bottom & flaring cylinder top. Used for tropical
Facts about Cocktail Drinks
Cocktail – invented by Betsy Flanagan (1776)
- Uses cock’s tail as stirrer at her bar “Halls
Cornets” in Elmsford New York
- Cocktail was sometimes reffered as “rooster”

drinks.
Bloody Mary (1920s)
Preparation for Bartenders Service
 Ferdinand Petiot
1. Physical cleanliness - daily bathing and apply  named after England’s Queen Mary I, because
deodorant, change clothes every day. of her persecution of the Protestant
2. Posture – stand straight, chest up abdomen flat. Daquiri (1898)
3. Skin - everyday regular exercise is needed, and
plenty sleep as well.  Jennings S. Cox
4. Hair - must be cleaned and trim.  named after Daquiri village in Havana, Cuba
5. Hand and nails - always follow the hand Depth Charge
washing techniques.
6. Teeth - brush your teeth three times a day or  shot glass full of whisky and dropped in big
every after meal. glass of beer and then beer is drunk
7. Feet - Cleaned and trimmed toenails. Frappe
8. Shoes - keep your shoes cleaned and shiny.
9. Jewelry - wear a prescribe jewelry like rings and  drink that has crushed/shaved ice over then
liqueurs are then poured
watches only.
Gibson
Chapter 3:
 usually garnished with small white onion
 named after American illustrator Charles Dana
Types of Mixed Drinks
Gibson famous for his drawings “Gibson Girl”
1. Cocktail – w/ alcohol Gimlet (1890s)
 Wine based  Sirr T.O Gimlette
 Liquor based  gin with lime juice

2. Mocktail – w/o alcohol Harvey Wallbanger

 Tom Harvey a surfer who would order Italian

screwdriver and after several glasses started
6 Spirits (Base Liquors) “banging” into walls.
Highball (1980s)
* Gin * Tequila
 “highball” signaling device used in railroads
* Rum * Brandy
 Trainmen discovered Ice,whisky,and water could
* Vodka * Whisky be a quick and delightful drink
Irish Coffee (1938)
  Joe Sheridan
 First served in flights because of freezing
planes, flight attendants would pour whisky to
hot coffee
Mai Tai (1944)
 Trader Vic
 Polynesian word “the best out of this country”
Manhattan (1859)
Martini (1860)
 Jerry Tomas
 1 shot of gin in wine glass of sweet vermouth,
dash of bitters and 2 dashes maraschino liqueur
Classification of Alcoholic Beverages:
I. Spirits – distilled from veggy, grains, fruits,
plants bound in sugar or startch after
fermentation.
1. Whisky – general term for liquors with proof
not less than 80%. Distilled from mash or
grain
a) Scotch – made of malted barley and
aged barrels of oak
b) Irish – same as scotch whisky but has
no smoky flavor
c) Canadian – aromatized w/ corn &
barley
d) Japanese – made same manner as
scotch
2. Gin - distilled from grain mash, aromatics.
London dry gin is most popular
3. Rum – distilled from refined sugar cane and
molasses
4. Vodka – distilled from potatoes and filtered
thru charcoal. No aroma, color, taste
5. Brandy – distilled fermented juice of ripe
grapes or other fruits.
6. Tequila – distilled from blue agave plant
II. Liqueur - mixture of sugar, fruits, syrup or other
flavour to brandy or other spirits.
1. Advocat – eggs, brandy, sugar
2. Anisette – anise flavor enriched by bitter
almonds flavoring
3. Aquavit – clear liqueur flavoured with
caraway seeds that is principally produced
in Scandinavia
4. Benedictine – is an herbal liqueur produced
Methods of Preparation
in France. Liqueur made by Benedictine
monks from a secret recipe believed to be a
mixture of herbs, spices, and fine brandy.
5. Chartreuse –The liqueur has been made by
the Carthusian Monks since 1737. The color
is yellow and green and consists of a
mixture of several ingredients such as
spices, herbs and roots.
6. Cherry – brandy flavoured with black
cherries.
7. Cointreau – is an orange-flavoured triple
sec liqueur. It was originally called Curacao
Blanco Triple Sec.
8. Crème de Cacao –is a liqueur that tastes
like chocolate.is made from beans of cacao,
with additional spices and vanilla. It has two
colors – white and brown
9. Crème de Menthe – the mint-flavored
liqueur made from fresh mint and brandy.
Commercially comes in two colors colorless
version (called "white") and a green version
(colored by the mint leaves or by added
coloring if made from extract instead of
leaves).
10. Curacao Triple Sec –made from the peel of
bitter orange grown in the West Indies,
enriched with spices, rum and sugar.
Both triple sec and Curacao are orange-
flavoured liqueurs, and typically the triple
sec of today is clear, while curacao is either
clear or sold in a variety of colours, including
blue.
11. Drambuie – a golden-colored liqueur made
from Old Scotch whisky, honey, herbs and
spices.
12. Grand Marnier – an orange-flavoured
liqueur made from Champagne, cognac and
orange Curacao
13. Kahlua – is a coffee liqueur. Contains rum,
sugar, vanilla, and 100% Arabica coffee.
14. Kirshwasser –It is a clear, colorless brandy
made traditionally from the double distillation
of morello cherries, a wild, dark-colored sour
cherry variety. Today it's even made from
other forms of cherries, though.
15. Pernod – or Richard an anise-flavored
aperitif made from liquorice and anise
16. Southern Comfort – often abbreviated ’So
Co”, it is a high proof fruit-flavored liqueur
made in the United Statesmade of with fruit,
spice accent another secret formula.
III. Beer - made from fermented cereal grain
flavoured with hops.
1. Hops - are extracted from Humulus lupulus the
flower of hop plant. These are mainly used as a
bitter, flavouring and stabilizing agent in beer.
IV. Wine - This is a fresh ripe grape juice which is
naturally fermented.
1. Straight Shots – “straight up”
2. Rock Drinks – “On the rocks”
3. Highball Drinks – mixture of smaller portion of
alcoholic base spirit and a greater proportion of
a non-alcoholic mixer and is served in a highball
glass.
4. Tall Drinks – A drink that is served in a tall
highball glass
5. Stirred Drinks – Drinks are prepared whereas
the ingredients are first chilled by stirring in a
 mixing glass with cubed ice. After the
ingredients are stirred, they are strained into the
suitable glass.
6. Blended Drinks – drinks prepared using
blender
7. Shaken Drinks – shaken with ice using cocktail
shaker
8. Built in Drinks – drinks poured in a glass all
together
9. Mixed Drinks – mixture of 2 or more
ingredients. Can be alcoholic or non-alcoholic

“Dash” – means add 1 to 2 drops

Types of Drinks served on the Bar

1. Well Drink – contains most affordable liquor

available in the bar
2. A Call Drink – made with specific liquor
3. Premium Drink – made with expensive liquor
4. Draft Beer – beer drawn from a barrel
5. House Wine – means the most affordable wine
at the bar
6. Back – means “non-alcoholic chaser”
7. Chilled – means “called”
8. Dirty – means “with olive juice”
9. Double – means “double the liquor”
10. Dry – means “with dry vermouth”
11. Frozen/Blended – frozen means “blended”
12. Neat – means “old-fashioned glass w/ice”
13. On the Rocks – means “with ice”
14. Sweet – means “with sweet vermouth”
15. Tall – means “in a bigger glass”
16. Top Shelf – means “premium”
17. Up – means “chilled & strained” into martini
glass
18. With a Twist – means “adding a twist” to the
drink
19. With Salt – means “the rim of glass is coated
with kosher salt”