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Licensed by the Massachusetts Department of Education
Table of contents
About our Company Program Goals Use of this manual
6 6 6
Seven Areas of Responsibility Opening & Closing the Bar Measurements Free Pouring vs. Jigger Pouring Free Pouring Jigger Pouring Glassware Handling Glassware Breakage & Spills Bar equipment and tools Techniques of building a drink Layering Flamed drinks Setting up the bar The Speed Rack Mixes Highball drinks One Liquor Drinks More Than One Liquor Drinks Two liquor drinks Garnishes
7 8 8 10 10 10 11 14 14 15 19 19 19 20 21 22 23 24 27 27 28
Free Pouring The “free pour” system Drink rules Drink measurements Rocks Drinks One liquor rocks drinks Two liquor rocks drinks Three liquor rocks drinks
32 32 33 33 34 34 34 35
Traditional Martinis and Manhattans Traditional cocktails Work Sheet
36 37 38
Margaritas Traditional Margaritas Straight up Margaritas Margarita Drinks
39 39 39 39
Tall drinks Shooters Study Sheets
40 41 42
Frozen drinks Mixing Frozen Drinks Cream drinks Coffee drinks Flamed drinks The Secret of Flaming Cordial list
45 45 46 46 47 47 47
Beer Types of Beer Storing and serving beer Brewing Beer Beer drinks Ales, Lagers and Micro-Brews Glassware “Beer clean” glasses Things to know about beer apparatus Wine and Wine Service Bottling Wine tasting Serving Wine origins Four classes of wine Sherries White wines
49 49 50 50 51 52 53 54 55 58 58 58 58 59 59 59 60
Red Wines Sparkling Wines Alcohol and spirits Tips to avoid a hangover Hangover remedy The REM story Toxin levels in drink Fermentation Distillation 61 63 64 64 64 64 64 65 65 COGNAC LETTERING SYSTEM Specialty drinks Flavored Martinis 69 70 73 CLASS 7 Customer Service Managing money Money handling Credit card procedures Tips Declaring Tips Beverage management Inventory control Four reasons that cause a higher liquor cost Layered drinks 76 76 77 77 78 78 78 79 79 79 80 CLASS 8 Products and premium brands Graduate Services Interviewing process and skills Tips to do before interviewing: Building a resume Common bartending mistakes to avoid 81 81 104 104 105 109 110 APPENDIX A Bartending terminology 112 112 APPENDIX B Enrollment Agreement – School Copy 4 123 123 .
APPENDIX C Enrollment Agreement – Student Copy 125 125 APPENDIX D Notes page 126 126 5 .
has been in business operating Licensed Bartending Schools for almost 20 years under original ownership. It is also DBA: New England Bartending Schools “NEBS”. the student: LICENSED DIPLOMA CONFIDENCE JOB QUALIFICATIONS Use of this manual This manual is a reference guide to be used both during the class and after you graduate. and Orlando Bartending Schools of Florida. The Program Goals are combined to give you.Introduction About our Company Professional Bartenders School Of New England Inc. along with the online Web Tutorial. The tutorial web site is useful by using helpful quizzes and presentations. It has always been our practice to employ only professional and qualified instructors who are capable and committed to helping you reach your individual goals. At the back of this manual is an extensive Glossary of Terms. You will be given enough instruction and unlimited training hours to ensure your success. The hands-on portion teaches many unique hands-on techniques that will help you advance at your own pace. Professional Bartending Schools of New England Inc. Program Goals This manual. The NEBS Professional Licensed Bartender’s Program is designed for people at all levels to learn the necessary skills & to help qualify them for the better bartending jobs. 6 . is very easy to navigate and follows each lesson along with an actual demonstration. Boston Bartenders School of America “BBS”. has been in business under the same ownership for more than 18 years.
follow the rules and regulations of the bar. Mixing highball drinks 10. following proper recipes. Communicate with guests. Monitor your guests’ behavior and their consumption of alcohol. Techniques of building a drink 8. Customer Service. Glassware 5. 5. Garnishes Seven Areas of Responsibility 1. along with an explanation of how to setup a bar on your opening shift and how to break it down during closing time. customers. “Establishments May Differ. Your instructor and video clips will help you understand what you can expect when dealing with customers and to know what management expects! In Class 1. Cleanliness. 7 . follow state laws. and most importantly. Handling money in accordance with management’s guidelines. and management at all times.” 4. 2. Free pouring vs. jigger pouring 4. Setting up the bar 9. Greet people according to the guidelines in the Customer Service section in this manual. Mixing and pouring 7. Measurements 3. Preparing drinks. Keep the bar clean so it is appealing for new customers to sit there rather than going to a table and getting service from the wait staff. you will learn the following: 1. 7.Class 1 Today’s Professional Bartender needs to know much more than mixing drinks! This section explains the job responsibilities of a bartender and what the job entails. 6. Opening & closing the bar with a checklist (see below). and using correct garnishes and glassware. Your responsibilities as a bartender 2. Bar equipment and tools of the trade 6. 3.
the drink creator can be assured that wherever the drink is mixed. o Do you have enough of each glass type and are they clean? o What about beer and wine? o Do you have a corkscrew and bottle opener? o Check your beer kegs. When a customer needs to sign off their tab and you don’t have a pen. there is no single universal unit of measure. it tastes the same. The conversion table on the next page will help you determine measurements in different units. Are they full? o Do your beverage dispensers work properly and do they dispense the correct products? Measurements Liquor Dispensing Units Jigger Unfortunately. Using relative measurements in recipes makes drinks easier to make. 8 . Whether you have been tending-bar for 15 years or 15 hours. you need to follow the checklist to a tee. Make sure you have all of the bartender’s equipment. it could mean the difference in your tip. Using definite measures in recipes makes them more difficult to create for someone who uses different measurements. If proportional units are used. Set up your “Bank” (See the Money Handling section for details). This should be the ultimate goal for everyone who creates mixed drinks. Every bar has a checklist of what is necessary to operate the bar when it gets busy. Check your glassware and products.Opening & Closing the Bar Cut garnishes (See the Garnishes section for details).
) 0.) 18.1 1 10 dL. thus: mL.) Pint (½ btl.) Demijohn (4.) 4.3752 12 Jeroboam (4 btl.9 3.780 (20 btl.6 32 38.3 25.8 16 19.5 119 177 257 1/32 1/8 3/8 1 1 1/8 0.) Salmanazar (12 btl.) Dash Teaspoon Tablespoon Pony Shot Splash Measure (msr.1 29. cL.) Baldhead (16 btl.2 944 Nebuchadnezzar 14.) Mickey Jigger Wine glass Split Cup 0.88 472 568 755.9 gal.478 3.868 11.434 5.7 26.) (oz.788 6 25 52 104 128 0.) Magnum (2 btl. 1 10 100 cL.177 0.) (oz.739 1.2 Half-Pint (US) 257 Half-Pint (UK) 284 Tenth Pint (US) Pint (UK) Fifth Quart Half-Gallon (US) Gallon (US) 378.9 13 1½ 4 6 8 2 8 9.) Tappit-hen Methuselah (8 btl.1 1 Imperial Quart 1137 1894 3789 mL. dL.824 Miniature (nip) 59. dL.956 Jeroboam (6 btl. 0.5 29. = deciliter 9 .4 64 128 Wine and Champagne Liters Ounces (L.912 8.) 2. cL.7 11.) Quart (1 btl.5 3.01 0. mL. = milliliter. 0.) Split (¼ btl.Standard Units Milliliters Ounces (mL.5 384 44.6 12. = centiliter.66 Metric Measurements The metric system is based on tens.
It could mean the difference in ½ ounce with little notice. make sure the customer can see the drink being made so s/he can watch the liquor being poured. Free pouring is nearly as accurate as the measured pour with a jigger. Use as much “Flair” as you are able and is permitted There are 2 basic methods of measuring: 1. Jigger Pouring Jigger Pouring is used mainly in hotel chains. Failure to do so will result in the addition of more mix.Free Pouring vs. You must investigate and communicate to all servers any bad products and replace them immediately. Free Pouring 2. keep the bottle upright but cover the air hole on the pourer before pouring. It is very important to completely fill the glass with ice to the top. in order to detect wrong practices that affect costs and customer service. Different counts will be used for different amounts. Spotters are professional bonded people paid by the establishment who come into an establishment pretending to be customers to observe the service of bartenders. and functions S(see Drink Rules in Class 2) . resulting in a weaker tasting drink despite the fact that the proper amount of alcohol has been poured. Measured Pouring (Jigger Pouring) Free Pouring Free Pouring is a counting system used in order to pour different amounts (See chart in Class 2). Making the same bad drink twice could result in a loss of gratuity and a loss of a return customer. Jigger Pouring Creating cocktails can be straightforward or artistic depending on how far a bartender wants to take it. Obviously the rate of the count and the size of the pourer have a great effect on the accuracy of a pour. All drinks that are thrown away should be documented on a spill sheet for inventory purposes. 10 . This can mean remaking the drink if the customer complains. When making a drink a second time. It is easy for spotters to see over pouring and abusive pours. EXAMPLE: 1-1000-2-1000-3-000 is a count that should equal 1 shot or 1 jigger full. If you want it to appear that you are pouring a lot without doing so. Most drinks are returned for lack of ice and bad products such as juices or flat sodas. Do NOT remake the drink from the same station or dispensing area. The liquor will stop dispensing though and it will appear that you are still pouring. The idea is to perform perfect pours every time to ensure accurate liquor costs. Liquor costs are the primary concern when free pouring. some restaurant chains. Trailing is the action used to pour more liquor by slowly tipping the jigger as the bottle pour continues.
)_ ________________ ___ 4. Typical Size: 12-16 oz. Coffee Mug This mug is the traditional glass mug used for hot Coffee Drinks.)_________________ __ It is a good idea to________________the glass before using. The glass is also known as a martini glass. Pilsner (the traditional beer container) Typical Size: 12 oz. and Gimlets. Cognac & Brandies Name 4 products that get poured into this glass: 1.Glassware Beer Glasses: Mug Typical Size: 12-16 oz. Champagne Flute This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse. What are sparkling wines? _______ Are all champagnes sparkling wines?___ __ Are all sparkling wines champagnes?___ _ __ Cocktail Glass This glass has a triangular bowl design with a long stem and is used for a wide range of straight-up (without ice) cocktails including Martinis. Cognacs & Brandies Typical Size: 12 oz. Use this glass for all Sparkling Wines & Champagnes. Typical Size: 4-12 oz. Brandy Snifter The shape of the snifter concentrates the alcoholic odors to the top of the glass as your hands warm the brandy. Typical Size: 6 oz. Manhattans.)______________ ____ 3.)_____________________ 2. Cosmopolitans. 11 .
alcoholic juice drinks." Typical Size: 9-12 oz. round so called "rocks" glass. used for Exotic/Tropical Drinks/ Frozen Drinks. or "with a splash. Mason Jar These large square containers are effective in keeping their contents sealed in an airtight environment. ideal for Margaritas. being used for mixes among other things. Cordials such as Sambucca. Are Cordials and Liqueurs the same?______ Highball Glass Named after the Highball! Used for 1 and 2 liquor drinks such as Greyhounds and White Russians or mixer combined liquor drinks (i. Gin & Tonic). Typical Size: 14 oz. suitable for cocktails or liquor served on the rocks. It is also used in Daiquiris and other fruit drinks. Cordial Glass Small straight-up stemmed glasses used for serving small portions of your favorite liqueurs at times such as after a meal. Typical Size: 15 -16oz.e. and some Tropical /Oriental Drinks. Old-Fashioned Glass A short. Typical Size: 16 oz. The glass is very similar to a Poco Grande glass. Margarita Glass This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt. They're designed for home canning. Typical Size: 8-12 oz. 12 . Hurricane Glass This is a tall & elegantly cut glass that is named after its hurricane-lamp-like shape. Typical Size: 16 oz. Typical Size: 1-2 oz. only taller. The Collins glass was originally used for all the Collins Drinks & commonly used for soft drinks.Collins Glass Shaped similarly to a highball glass.
Ports and Sherry. Shaker lass This 16 oz glass is a part of the shaker kit along with the metal stainless steel mixing cup. Whiskey or other hard liquors. Useful for Layered Drinks such as a Pousse Cafés and B-52s. Typical Size: 1 ¼ oz.Pousse-Cafe Glass/ Pony Glass A narrow glass essentially used for layered dessert drinks. thin. Shot Glass This is a small glass suitable for pouring a 1 oz. Punch Bowl A large hemispherical bowl suitable for punches or large mixes. Sherry is normally 18-21 %. Name 3 reds: 1)_____________ 2)____________3)_____________ Sherry Glass Glass for Aperitifs. (1 ounce to the line) 13 . Typical Size: 16 oz. such as Scotch on the Rocks. such as Sangria. Typical Size: 8 oz Red wine is served_________________. Typical Size: 1-5 gal. Many "shot" mixed drinks also call for shot glasses. Its shape increases the ease of layering ingredients. suitable for cocktails or liquor served on the rocks. Typical Size: 2 oz. stemmed glass with a round bowl tapering inward at the rim. or "with a splash". The word rocks mean “ice”. round so called "rocks" glass. Typical Size: 3 oz. Sherry is a fortified wine which means brandy added to increase the proof. used for Red Wine. Red Wine Glass A clear. Typical Size: 4-6 oz. This glass is often used as a replacement for a specialty glass or a large draft glass. Rocks Glass A short. shot of Vodka.
dust pan. check the ice and food items in the area. chances are that there is a shattered piece of glass in the ice.Whiskey Sour or Delmonico Glass This is a straight up glass which is a stemmed. The thermal shock may shatter the glass. Throw away all of the ice and rinse with water. it will happen. or the glass can shatter. Tiny glass slivers break off when pushed into ice. leaving you with glass and blood in your ice. Use an ice scoop. Never add ice to a hot glass or hot liquid to a cold glass. Never just push a glass to move it. especially wine glasses (lipstick). Make sure all glasses are clean before serving. White wine is served ___________.5 oz. Glass doesn't agree to sudden changes in temperatures. Handling Glassware Always pay close attention to the cleanliness of your glassware. White Wine Glass This is a clear. If you clank two glasses together. You should always have gloves and brooms in your area. don't try to catch it. used for Whiskey Sour Straight Up. Typical Size: 5 oz. Breakage & Spills If you drop a glass. let it fall. This will provide more support to carry it. Here is some advice on handling glass and accidents with glass. wear gloves and use a broom. thin. If a glass is breaks. wide opening glass. one will almost always break. always pick it up and place it where you want it. Never use glassware to scoop ice from a bucket. If you break a glass near ice. Whenever anybody breaks a glass. Always be ready to clean up broken glass. or damp cloth to pick up the pieces. similar to a small version of a champagne flute. stemmed glass with an elongated oval bowl tapering inward at the rim. used for White Wine. Typical Size: 12. Use the stem or the base to pick up a glass in order to avoid getting fingerprints on the top. 14 .
Caddies Holds essential barware such as straws and napkins. They are also used to remove the lemon when cutting lemon twists and used to layer drinks. Always pour the least expensive ingredient into the cocktail shaker first. Bottle Sealers Mechanical devices designed to seal and keep liquors and other bottle contents fresh. Cocktail Shakers Essential cups for blending ingredients in cocktails and mixed drinks. The wine key has a little knife and bottle opener too. Use these along with cloths to keep things clean. Bottle Openers Mechanical devices designed for opening screw top bottles. They should be heavy and laminated. Bar Towels 100% cotton and have sewn edges for durability. 15 . There are many cocktail shakers available to get the job done. Use a short. Make good use of times when you have no guests to clean bottles and wipe surfaces. Bar Spoons Have a long handle and large muddle end. you've not wasted the expensive liquors. 2 piece kits are great for shaking the flavored cocktails. Corkscrews / Waiter’s Wine Keys Opens wine and champagne bottles. Cutting Boards To slice fruit and other garnishes.Bar equipment and tools Can Openers Opens cans of fruit and syrup. and then if you find you've made a mistake. They are used to mix and measure ingredients as well as crush garnishes. Choose one that's right for you. sharp and snappy shaking technique unless otherwise stated.
Graters Grates spices like nutmeg and others. Measuring Cups Normally glass or chrome with incremented measurements imprinted up the side. Ice Buckets & Wine Sleeves Metal or insulated ice buckets keep a bottle cold and clean. These are useful for drinks with fruit pieces. Jiggers Measurement tools to accurately measure alcohol. Garnishes should be prepared on a daily basis. etc. which are needed for the smaller quantities. They usually come with a set of measuring spoons. Garnish Trays Holds and keeps garnishes fresh.Electric Blenders Commercial blenders are used to properly blend the ingredients smoothly together. Ice Tongs and Scoops Adds ice to drinks from an ice bucket. It is not only unhygienic. These are needed for accurate measurements. but the heat from your hand will begin to melt the ice. Never handle ice with your hands. Mixing Glasses Useful for long drinks where it is required to mix the ingredients without shaking. 16 . Juice containers Convenient pouring containers and storing of juices. ice cream. Do not use glassware as a scoop.
17 . Speed Pourers Come in all sizes. such as for an Old Fashion.Sharp Knifes Essential for cutting garnishes safely. Muddlers Used to crush garnishes to get the most flavor from them. Strainers Holds back the ice when pouring from the mixing glass or tin. Glass Rimmers Rims the glass with either sugar or salt. Pour lime juice on the sponge to keep it wet. Pourers are soaked in soda water and hot water to clean. Large pourers are used for thick cordials.
If you are using a speed cup. When water has begun to condense on the surface of the shaker. make sure that you use ice cubes. you should crush the ingredient with the muddler on the back end of your bar spoon or with a pestle. Shirley Temple). this is done with ice cubes three-quarters of the way full. Muddling To extract the most flavor from fresh ingredients such as fruit or mint garnishes. Shaking is the method by which you use a cocktail shaker or “speed cup” to mix and chill ingredients simultaneously. making room for the froth or foam. sharp. Once you've poured in the ingredients. If a drink must be shaken with crushed ice (i. in which case you would use a suitable amount of crushed ice. creating a smooth.Mixing and pouring Shake If a drink recipe calls for bar mix. snappy shake.e. Normally with a shaker set. Straining Most cocktail shakers are sold with a build-in or hawthorn strainer. as crushed ice tends to clog the strainer of a standard shaker. The object is to mix and froth the drink while breaking down and combining the ingredients. It's important not to rock your cocktail to sleep. and strain the contents into a glass when the surface of the mixing glass begins to collect condensation. it is necessary to shake the ingredients. When a drink calls for straining. Blending is an appropriate way of combining these ingredients with others. Some recipes will call for ice to be placed in the blender. cream or any thick mixes or cordial based drinks. If ice is to be used. 18 . it is to be served unstrained. the cocktail should be sufficiently chilled and ready to be strained or poured into the glass in which it will be served. Stirring You can stir cocktails effectively with a metal or glass bar spoon in a mixing glass. hold the shaker in both hands with one hand on top and one supporting the base. and give a short. use ice cubes to prevent dilution. ready-to-serve mixture. Blending (Frozen Drinks) An electric blender is needed for recipes containing fruit or other ingredients that don’t break down by shaking. it is a good idea not to fill the drink glass completely to the top.
You can then pour this over the prepared ingredients. which is then easily lit. The ingredient should run down the inside of the glass and remain separated from the ingredient below.Techniques of building a drink When building a drink. Making the same bad drink twice could result in a loss of gratuity and a loss of a return customer. as lighter ingredients can then be layered on top of heavier ones. liqueurs) on top of another. normally to enhance the flavor of a drink. It is very important to completely fill the glass with ice to the top. Most drinks are returned for lack of ice and bad products such as juices or flat sodas. Flamed drinks Flaming is the method by which a cocktail or liquor is set alight. You must investigate and communicate to all servers any bad products and replace them immediately. cream. 19 . and ensure no objects can possibly come into contact with any flames from the drink. Some liquor will ignite quite easily if their proof is high enough. Failure to do so will result in the addition of more mix. Always extinguish a flaming drink before consuming it. It should only be attempted with caution. All drinks that are thrown away should be documented on a spill sheet for inventory purposes. the ingredients are poured into the glass in which the cocktail will be served. Do NOT remake the drink from the same station or dispensing area. Slowly pour down the spoon and into the glass. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top. Usually the ingredients are floated on top of each other. When making a drink a second time. resulting in a weaker tasting drink despite the fact that the proper amount of alcohol has been poured. Layering To layer or float an ingredient (i. Don't add alcohol to ignited drink. This can mean remaking the drink if the customer complains. Learning the approximate weight of certain liqueurs will allow you to complete this technique more successfully. make sure the customer can see the drink being made so s/he can watch the liquor being poured. Don't leave them unattended nor light them where they pose danger to anybody else. but occasionally a swizzle stick is put in the glass. not to simply look cool.e. and for the above reason only. use the rounded or back part of a spoon and rest it against the inside of a glass. allowing the ingredients to be mixed.
A par is the proper amount of each bottle or product that is necessary to operate the bar through busy hours. The carbonation will mix the drink enough. Shaking will only flatten the drink. Cash Registers. Bottle Tears. and glassware to suite the products they offer. Real orange juice cannot flow through the system. Beverage Guns Vary in their products. Bar mix is an excellent choice for the gun as it is in nature a water-based mix and saves a lot of time having it on a dispenser. It is very important for the bartender to know all the brand names of all products. which has flavor and calories. It is also important to know the categories of each and the pricing structure.Setting up the bar All bars have some things in common: Speed Racks. Most clear soda drinks are garnished with a lime or a lemon wedge. This is called a “par”. Beer Keg System. Soda Dispensing System. The Soda Gun Here is an example of what you will see on most guns for mixers and soda products: D-DIET C-COKE Q-TONIC WATER S-SODA G-GINGERALE 7-LEOMON-LIME SODA (7up) CR-CRANBERRY O-ORANGE B-BAR MIX Orange & Cranberry juice products from the gun are normally a water-based imitation. 20 . all products should be inventoried. Tonic water is used mainly with gin highball drinks such as Gin & Tonic. The par will change as customer demands change. Drinks with liquor and soda are never shaken. such as when seasonal drinks change. save labor. Coolers. Before beginning each shift. Liquor beverage dispenser guns are not common but are used in high volume establishments in order to control liquor cost. The “Q” button stands for quinine water or tonic water. and increase speed.
The Speed Rack From left to right….Premium Liquors & Cordials 21 .Call Brands 1st Tier .Popular Cordials 2nd. The speed rack holds house and products used most often! Vodka / Gin / Rum / Tequila / Whiskey / Brandy / Scotch / Bourbon Clear spirits 3 tiers of the back bar shelf Dark Spirits 3rd .
2 tablespoons of horse radish & 2oz. Whipping Cream: Fill a speed blender with 4 oz. Strawberry Daiquiri Mix for ONE LITER: Fill blender halfway with “sweetened” frozen strawberries and fill the remainder with bar mix and blend. Pour contents into blender and fill to the top with pineapple juice and blend. Homemade Bar Mix: Mix 1 part sugar syrup with 1 part lemon juice. 15-20 Salt & Pepper & 10 Dashes of Celery Seed Salt. of whole cream and add simple syrup according to taste.Mixes Bloody Mary Mix for ONE GALLON: 15-20 Dashes of Worcestershire sauce & 15-20 Dashes of Tabasco. add 2 egg whites for every liter of mix to make cocktails slightly foamy. Continue blending until it thickens. Pina Colada Mix for ONE LITER: 2 cans of Cocoa Lopez or any other cream of coconut. Bar Mix To make 1 gallon: Pour packaged bar mix in a gallon container Fill the container with hot water Pina Colada Mix Combine 1 can of pina colada mix with 1 can of pineapple juice 22 . Simple Syrup for ONE LITER: Fill a liter bottle with cane sugar and then fill the bottle with “hot” water. of lemon juice. Optionally.
GARNISH: Lime Wedge Build into highball glass. Vodka & fill with 50% orange juice and 50% cranberry juice GREYHOUND 1 ¼ oz. Shake or tumble is recommended but not required. Screwdriver ONE Liquor Juice Drink Ingredients: 1 ¼ oz. Directions: 1st fill the glass ALL the way to the top with bar ice. Cape Cod ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Vodka & fill with cranberry juice SEA BREEZE 1 ¼ oz. Vodka & fill with orange juice CAPE CODDER 1 ¼ oz. Build into highball glass. GARNISH: Lime Directions: 1st fill the glass ALL the way to the top with bar ice. Vodka & fill with grapefruit juice. Vodka & fill with 50% pineapple juice and 50% cranberry juice MADRAS 1 ¼ oz. Build into highball glass. Vodka & fill with 50% cranberry juice & 50% grapefruit juice. Shake or tumble is recommended but not required. GARNISH: Orange slice Directions: 1st fill the glass ALL the way to the top with bar ice. Vodka & fill with orange juice.Highball drinks Highball glasses are usually 8 to 10 ounces in volume and are used primarily for 1 & 2 liquor drinks. Highball Glass sip sticks 23 . Pour the spirit in first then fill all the way to the top with the juice. Vodka & fill with cranberry juice. Sea Breeze ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Shake or tumble is recommended but not required. Pour the spirit in first then fill all the way to the top with the juice. Vodka & fill with 50% cranberry juice and 50% grapefruit juice HAWAIIAN SEABREEZE 1 ¼ oz. SCREWDRIVER 1 ¼ oz. Pour the spirit in first then fill all the way to the top with the juice.
then shake. Vodka & fill with grapefruit juice. Rum & fill with coke & always a lime wedge TOM COLLINS 1 ¼ oz. Pour the spirit in first then fill all the way to the top with the juice. GARNISH: Lime Wedge Directions: 1st fill the glass ALL the way to the top with bar ice. Gin & fill with bar mix. Pour the spirit in first then fill all the way to the top with the juice. Directions: 1st fill the glass ALL the way to the top with bar ice. GARNISH: Ask customer Build into highball glass. One Liquor Drinks Highball Glass sip sticks SOMBRERO 1 ¼ oz. Whiskey & fill with 50% ginger ale & 50% soda water. Build into highball glass. 24 . Greyhound ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. FUZZY NAVAL 1 ¼ oz.Hawaiian Sea Breeze ONE Liquor Juice Drink Ingredients: 1 ¼ oz. Vodka & fill with 50% orange juice & 50% cranberry juice. Pour the spirit in first then fill all the way to the top with the juice. CUBA LIBRE 1 ¼ oz. then shake. HIGHBALL 1 ¼ oz. then shake. and splash with soda. Madras ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. GARNISH: Lime Wedge Directions: 1st fill the glass ALL the way to the top with bar ice. Shake or tumble is recommended but not required. Vodka & fill with 50% cranberry juice & 50% pineapple juice. Shake or tumble is recommended but not required. Coffee Flavored Brandy (In some cases Kahlua) & fill with cream or milk. PRESBYTERIAN 1 ¼ oz. Build into highball glass. Peach-tree Schnapps & fill with orange juice. Shake or tumble is recommended but not required. Whiskey & fill with ginger ale.
Recommended. Highball Glass sip sticks GARNISH: None 25 . Pour the spirit in first then fill all the way to the top with milk Shake using a speed cup. way to the top with bar ice. Coffee Flavored Brandy (In some cases Kailua) & fill with cream or milk. Shake! Ingredients: 1 ¼ oz.Sombrero ONE cream drink. Recommended. Presbyterian Highball Glass 1 ¼ oz. Highball ONE cream drink. Directions: 1st fill the glass almost all the way to the top with bar ice. then shake. Whiskey then fill 1st fill the glass ALL the with 50% ginger ale 50 way to the top with bar ice. Whiskey then fill 1st fill the glass ALL the with ginger ale. GARNISH: None Directions: Build into highball glass. Pour the spirit in first then fill all the way to the top with the ginger ale. Highball Glass sip sticks GARNISH: None Ingredients: Directions: NEVER Shake soda drinks! 1 ¼ oz. Add stir sticks and stir gently. NEVER Shake soda drinks! Highball Glass sip sticks Ingredients: Build into highball glass. Pour the spirit in first then fill all the way to the top with the ginger ale. Build into highball glass. % soda water.
Shake with a speed cup. Vodka Collins. 4. Kahlua. 3. GARNISH: Orange Slice Directions: 1st fill the glass ALL the way to the top with bar ice. Pour the spirit in first then fill all the way to the top with the bar mix. Recommended. Amaretto.Fuzzy Navel Ingredients: 1 ¼ oz. Rum then fill with coke. Daiquiri—Rum. NEVER Shake soda drinks! Build into highball glass. 6. 1st Shake with a speed cup. Shake with a speed cup. Peach schnapps is a cordial! Always shake drinks that have a cordial or liqueur. Tom Collins Always shake bar mix drinks and usually garnish with a cherry flag or a lime. Highball Glass sip sticks Ingredients: 1 ¼ oz. John-Whiskey. Cuba Libre Highball Glass Highball Glass sip sticks Ingredients: 1 ¼ oz. Directions: 1st fill the glass ALL the way to the top with bar ice. Pour the cordial in first then fill all the way to the top with the juice. 2. Peach-tree Schnapps & fill with orange juice. Pour the spirit in first then fill all the way to the top with the coke. Tom-Gin. Recommended. GARNISH: Lime Wedge Directions: 1st fill the glass almost ALL the way to the top with bar ice. Build into highball glass. then splash of soda. Build into Collins glass. 5. GARNISH: Cherry Flag 26 . Collins Drinks: 1. gin & fill with bar mix.
Vodka & fill with 50% cranberry juice & 50% orange juice. Vodka & fill with pineapple juice. TEQUILA SUNRISE 1¼ oz. then shake. Tequila & fill with orange juice. then shake. Can be a shooter! HOLLYWOOD ¾ oz. Cranberry juice drinks are usually garnished with lime wedges. then shake. Vodka & fill with cranberry juice. Vodka & Chambord & fill with pineapple juice. Highball Glass sip sticks Two Liquor Drinks – all built into a highball glass WOO WOO ¾ oz. Shake with a speed cup.More Than One Liquor Drinks All these are built into a highball glass WARD EIGHT prepare same as a Whiskey Sour except with a splash of grenadine. Don’t shake. Garnish with a cherry flag. Can be a shooter! WATERMELON ¾ oz. Vodka & fill with cranberry juice. Directions: 1st fill the glass Almost ALL the way to the top with bar ice. Can be a shooter! TOASTED ALMOND ¾ oz. then shake. then shake. splash with grenadine. Peach Schnapps & ¾ oz. Vodka & ¾ oz. Two liquor drinks Sex on the beach 2 Liquor Drinks Ingredients: ¾ oz. Kailua & fill with milk or cream GRAPE CRUSH ¾ oz. 27 . Peach Schnapps & ¾ oz. GARNISH: Lime Build into highball glass. Melon Liqueur & ¾ oz. Melon Liqueur & ¾ oz. Vodka & fill with orange juice. BARCARDI COCKTAIL 1¼ oz. Shake all cream and bar mix drinks. Melon Liqueur & ¾ oz. Can be a shooter! Garnish with a lime wedge. Garnish with a cherry flag. Chambord & ¾ oz. Amaretto & ¾ oz. lace grenadine. Recommended. WHITE RUSSIAN ¾ oz. Pour the spirit in first then pour the cordial. PEARL HARBOR ¾ oz. Vodka & fill with bar mix. Bacardi rum and fill with bar mix. MELON BALL ¾ oz. Kailua & fill with cream or milk.
Garnishes should be prepared prior to opening the bar by either the opening bartender or the bar back. which is glove that has metal wires woven through the glove for protection. if a glass rimmer is not available. while others change the flavor of the drink. Some do both. 28 . Cut tip ends off. Cut ¼" thick slices (approximately 6 each). Lime wheel should be placed on rim of the glass.Garnishes The purpose of garnishes is to decorate. place cut sides down. Lime wedge should not be substituted for the lime wheel garnish. Some garnishes only decorate. Proper garnishing is part of professional bartending and is a big part of customer service. 2. the lime wedge can be used to rim glass before dipping into salt. 6. 3. 4. Cut the tips off each lime. This is a lesson that will be covered by your instructor during the program. Lime (Wheels) 1. add flavor and make drinks look more appetizing. Garnishes should be checked for freshness before beginning every shift. Cut halfway through the whole lime lengthwise so slice will fit on rim of glass easily. Use: Lime wedge should be squeezed over drink and then dropped into drink. 5. Lime Wedges 1. 4. When cutting garnishes it is important to use a very sharp knife. Consider using a wizard glove. 2. Dull knives are much more likely to cause an accident. Wizard gloves do make it difficult to handle the fruit. For glasses rimmed with salt. Cut in half crosswise. 3. Lime wedge should not be substituted for the lime wheel garnish. Cut each half in 4 equal wedges.
Slice both half’s lengthwise. Cut halfway through each quarter lengthwise so the slice will hang on glass easily. These should be wrapped in damp cheesecloth to keep them fresh. now you have 4 quarters. 3. USE: The lemon peel should be twisted over the drink allowing the oil from the peel to float on top of the drink. The meat of the lemon is to be put in a container and given to the kitchen. 6. 5. The lip of the glass should then be rimmed with the yellow. 2. 3. Cut orange in half lengthwise. 4. Place “flag” on glass. Cut both ends off pineapple. 4. 29 . Place cut side down. Remove excess yellow membrane from the rind. Cut crosswise quarters into a ½ inch slices. Cut the lemon peel to open it up and insert a bar spoon to remove the neat of the lemon. Cut tip end from each end of 165 count lemon. The peel is then dropped into the drink. Cut slices approximately ¼" thick. Place cut sides down. 3. Lemon Twist 1. across the top of the glass (Exception: when "flag" is placed "up"). Pineapple Flag 1. 6. Place "flag" directly into drinks and sours served in traditional glasses.Orange Slice 1. 5. 4. and finally through rind on other side of orange slice. Cut tip end from each end of orange. 2. To make a "flag" (half orange slice and stemmed cherry garnish): Put pick through rind on one side of orange slice. Place yellow side down and cut into strips about 1 ½"x 3/8". Slice lengthwise in half. outside part of the peel. 2. discarding ends. then through stemmed cherry.
Hang lemon wedge on side of glass. Cut each half in 3 equal parts lengthwise. hearts should be from 4 to 7 inches in length. Lemon wedge should be squeezed over drink. Cut the tip end from each end of 165 count lemon. Hearts should have leaves attached. 2. 4. Celery Hearts 1. Depending on glass size. 4. Salt & Sugar Rimmer 30 . Clean container. and held refrigerated until used. 3. Place cut sides down. 5.Lemon Wedge 1. 3. place upright in ice water. wrapped in cheesecloth. “Tomato drinks” NOTE: Stir stick is not needed if celery heart is used. Hearts should be placed in a shallow pan. Cut in half lengthwise. For holding in service. 2. Use: Place in drink leaf end up.
2 one-thousand. 4. A count is simply counting by using one-thousand after each number: 1 one-thousand. The “free pour” system Free pouring is done by “counts”. etc.Class 2 Now that you have the basics of setting up the bar correctly and awaiting your first customers. 3 one-thousand. 2. 3. it’s now time to get into time saving pouring and more complex drinks. In Class 2 you will learn the following: 1. Ounces ½ oz ¾ oz 1 ¼ oz 1 ¾ oz 2 oz 2 ½ oz Equals = = = = = = Count 1 count 2 count 3 count 4 count 5 count 6 count 32 . Free pouring Drink rules Rocks drinks Martinis and Manhattans Free Pouring Free pouring is the ability to accurately measure the ingredients of a drink without the use of a jigger.
Drinks are made according to taste. Drink measurements ROCKS One liquor Two liquors Three liquors Four liquors HIGHBALL GLASS (also for coffee drinks) One liquor Two liquors TALL GLASS Two liquors Three liquors Four liquors Five liquors SHOTS & SHOOTERS One liquor Two liquors Three liquors COCKTAILS Spirit Vermouth 2 oz 1 ¼ oz of spirit & ¾ oz of each of the cordials ¾ oz of each ½ oz of each 1 ¼ oz ¾ oz of each 1 ¼ oz of each ¾ oz of each ½ oz of each ½ oz of each 1 ¼ oz ¾ oz of each ½ oz of each 2 ½ oz ½ oz approximate amounts 33 . Your instructor can further explain this chart.Drink rules The following measurements are only general rules.
Pour the spirit into with the glass. maybe a splash. of the spirit. Scotch & ¾ oz. Scotch Whiskey & ¾ oz. Brandy (or up-sell to a Cognac) & ½ . Directions: 1st fill the glass ALL the way to the top with bar ice. . of the cordial. 1st pour the spirit into with the glass then the cordial.) Ingredients: 1 ¾ . of the spirit ¾ oz.2 oz. Two Liquor Rocks Drinks BLACK RUSSIAN 1 ¼ oz.) Rocks Glass sip sticks Rocks glass. Stir gently with a sip sticks. Vodka & ¾ oz. GARNISH: None Rocks Glasses are between 4 & 6 ounces in volume and are used primarily for liquor over ice ( usually no mixers. of the spirit and ¾ of the cordial. Vodka & ½ . Rocks Glass sip sticks GARNISH: None Two liquor rocks drinks Two liquor rocks drinks usually contain 1 ¼ oz. Amaretto on the rocks RUSTY NAIL 1 ¼ oz. Vodka & ¾ oz. Drambuie on the rocks KAMAKAZEE 1 ¼ oz. for example Scotch on the rocks. Kailua on the rocks GOD FATHER 1 ¼ oz. maybe a splash. STINGER 1 ¼ oz. of the liquor or the cordial. 34 . Amaretto on the rocks GOD MOTHER 1 ¼ oz.¾ oz. . One Liquor Rocks Rocks Glasses are between 4 & 6 ounces in volume and are used primarily for liquor over ice (usually no mixers. Rocks glass. Ingredients: Two Liquor Rocks 1 ¼ oz. Triple Sec & ½ oz.Rocks Drinks One liquor rocks drinks One Liquor Rocks Drinks usually contain 2 oz. Stir gently with a sip sticks. Directions: 1st fill the glass ALL the way to the top with bar ice.¾ oz. of White Crème De Menthe on the rocks. lime juice on the rocks.
Kahlua. . ½ oz. way to the top with bar ice. maybe a splash. B-52 ¾ oz. of Kahlua. of each ingredient into a PONY GLASS. Bailey’s & Vodka into a rocks glass. 35 . of each ingredient ½ oz. The original mudslide is not shaken to give the actual appearance of a mudslide. of each layer.) Rocks glass. then the cordials. Rocks Glass sip sticks GARNISH: None All of the above can be layered. AFTER FIVE ¾ oz. Three Liquor Rocks Drinks MUDSLIDE ¾ oz. Stir gently with a sip sticks or toss. Bailey’s & Peppermint Schnapps into a rocks glass.Three liquor rocks drinks Three liquor rocks drinks usually contain ¾ oz. Three Liquor Rocks Ingredients: Rocks Glasses are between 4 & 6 ounces in volume and are used primarily for liquor over ice (usually no mixers. Bailey’s & Grand Marnier into a rocks glass. or equal parts of 1st fill the glass ALL the the cordials and spirits. Directions: ¾ oz. of Kahlua. Then pour the spirit into with the glass.
Chill the ingredients by and bone dry. Chill the ingredients by gently stirring about 6 times. If so. then strain the ingredients from the mixing cup into the chilled cocktail glass. The customer may ask for rocks on the side. Toss the ice and water. Ingredients: 2 ½ oz spirit Directions: 1. ½ . gently stirring about 6 times. Martini’s & Manhattan’s: REMEMBER! Consider upselling cocktails. then strain the ingredients from Gibson?__ the mixing cup into the chilled cocktail glass. serve the same ice that you used to make the cocktail. Chill the cocktail glass by putting ice in it and then fill the glass with water. Toss the ice and water. 4. If so serve the same When do you garnish ice that you used to make with a twist? the cocktail). WHY? If you make the drink directly into the rocks glass with ice. Build in a glass or tin mixing cup or 2-piece shaker kit. Pour 2 1/2 oz of the spirit with 1/2 oz of the aperitif in Please ask your a glass-mixing cup that is instructor about the 1/3rd filled with ice. Always a back?__ REMEMBER! Consider upselling cocktails.Traditional Martinis and Manhattans Martini Glasses are used with no ice (straight up) 1. Pour 2 1/2 oz of the spirit with 1/2 oz of the aperitif in a glass-mixing cup that is 1/3rd filled with ice. Chill the cocktail glass by putting ice in it and then fill the glass with water. What does dirty ice mean? Manhattan’s are garnished with a_______. the drink will become diluted faster because the liquor is only at room temperature. 2. What is a back?__ What about ice on the side? Straight-up Cocktail Glass or rocks! GARNISH: Twist or Onions 36 . measurements for dry 3. How many____ with a 4. 2. Garnish and always offer a back. Garnish and always offer olives water back (the customer have the pimentos? may ask for rocks on the side. 3. Should the 5. If on the rocks. HOWEVER: They can also be served on the rocks in a large rocks glass or an old fashion glass. please remember to follow the chilling instructions the same way as if you were using a cocktail glass.¾ oz vermouth. Cocktails are mostly prepared as the directions indicate.
chilled. DRY MANHATTAN 2 1/2 oz of Whiskey & 1/4 oz Dry Vermouth. Gimlet 2-½ oz of Gin. splash of lime juice on the rocks or served straight up with a lime wedge. GIBSON 2 1/2 oz of Gin & 1/2 oz Dry Vermouth. then strained into a COCKTAIL GLASS with a wedge of lime. 37 . PERFECT MANHATTAN 2 1/2 oz of Whiskey & 1/4 oz Sweet Vermouth & 1/4 oz Dry Vermouth. VODKA MARTINI’S 2 1/2 oz of Vodka & 1/2 Vermouth olives or a lemon twist. BONE DRY MARTINI 3 oz of Gin & NO Vermouth. Always suggest water back with these cocktails. COSMOPOLITAN 2-½ oz of Absolute Citron & 1/2 oz of Cointreau (French Orange Liqueur) with a splash of cranberry juice & lime juice. ROB ROY 2 ½oz of Scotch Whiskey & 1/4 oz Sweet Vermouth. Dry Garnish with cocktail onions. DRY MARTINI 2 3/4 oz of Gin & 1/4 oz Dry Vermouth olives or a lemon twist. MANHATTAN 2 ½ oz of Whiskey & 1/2 oz Sweet Vermouth.Traditional cocktails MARTINI 2 1/2 oz of Gin & 1/2 oz Dry Vermouth. Served straight up! See specialty drinks.
Work Sheet MARTINIS & MANHATTANS The first question you should ask is: Would you like that: STRAIGHT UP OR ON THE ROCKS? * Quantities are the same for straight-up and on the rocks manhattans and martinis and martinis.¼ oz Sweet Vermouth.** Standard recipe= 2 ½ oz. Dry Vermouth = ____Count Totals : ______ oz._______ Vermouth PERFECT. ** It is typically a good idea to ask which one is preferred. Sweet Vermouth = ______Count Totals : ______ oz. Gin or Vodka = ____Count ½ oz. Totals : ______ Count Garnish with Cherry DRY.Just a splash (1/8) BONE DRY__________ MANHATTANS Are made with Whiskey as the main ingredient Make with Bourbon only if requested! Standard recipe 2 ½ oz. MARTINIS Are made with Gin as the main ingredient but could also be Vodka. ¼ oz Dry Vermouth List the garnishes for the following: ROB ROY___________________________________________________________ OLD FASHIONED_____________________________________________ ALL FLAVORED MARTINIS____________________________ COSMOPOLITAN_____________________________________ 38 .Less Vermouth (1/4) X-DRY. Whiskey = ______ Count ½ oz. TOTAL PRODUCT!!! Garnish with Olive (Lemon Twist upon request) GIBSON____________________________________________________________ GIMLET_____________________________________________________________ DRY. Totals : ______ Count ALL MARTINIS AND MANHATTANS = 3 OZ.
In a glass mixing cup. 3. ¾ oz. bar mix. pour 1 ¼ oz. ¾ oz. pour 1 ¼ oz. GRAND GOLD MARGARITA . 4. Martinis and Manhattans.Same recipe except with BLUE CURACAO instead of triple sec. In Class 3 you will learn all about 1. In a glass mixing cup. Margaritas 2. Shake and pour ingredients into the glass and garnish with a Lime Wheel. fill with bar mix. Margarita Drinks BLUE MARGARITA . salt the rim as taught by your instructor. Ask the customer if they want salt! If a salted rim is required. CADILAC MARGARITA .Same recipe except with Gold Tequila and Grand Marnier instead of Triple Sec. Shake and strain into the chilled cocktail glass. Salt the rim if required. Garnish with a lime Wheel. Tequila.Class 3 You now know how to create measure and pour Rocks drinks.Same recipe except with Gold Tequila. Triple Sec & a dash of lime juice. Some bartending terms (see Appendix A) Margaritas Traditional Margaritas 1. 2. 39 .Same as Grand Gold except add a splash of orange juice and Chambord. fill 3 oz. Straight up Margaritas 1. Chill the cocktail glass. 2. Tequila. Triple Sec & a dash of limejuice. GOLD MARGARITA .
S. Slow Gin & fill with orange juice.S. GARNISH: Lime. Gin. (Pint Glass) 40 . GARNISH: Orange Slice. Gosling Black Seal Rum. fill with bar mix. Rum. light rum. the glass then the cordials. light rum. John Collins = Whiskey (Collins Glass) ZOMBIE ½ oz.Class 4 Your drinks repertoire is growing rapidly. fill with ginger-beer or ½ ginger ale & ½ soda. dark rum. Ice tea Rocks Glass sip sticks GARNISH: Pineapple Flags ALABAMA SLAMMER ¾ oz. 1 tsp sugar. frozen and Polynesian Drinks. Shooters You will also go through a review study sheet. The glasses are about 13 ounces in volume. ¾ oz. 1 oz. then fill with sour mix shake. Blue Curacao liqueur pineapple flag. Stir gently with a Polynesian Drinks. shake with a splash of Coke. lime juice DARK & STORMY 2 oz. Hurricane. Gin. Southern Comfort. pineapple juice. orange juice. (Collins Glass) GRATEFUL DEAD is an ice tea with a splash of Chambord instead of coke.O. GARNISH: Lemon Wedge. sip sticks or toss & shake. 2 oz. Tall drinks 2. 1 oz. splash of Soda Water & Cherry Flag. ½ oz. (Pint Glass) SLOE GIN FIZZ 1 ¼ oz. A. Vodka. apricot brandy. Tall drinks TALL Drinks Tall Specialty glasses are used for Specialty Drinks such as: Drinks that have 3 or more liquors. RED DEATH Alabama Slammer & Kamikaze. then fill with bar mix. for 3 liquor drinks. In Class 4 you will learn how to create: 1. and Tequila & Triple Sec. (Collins Glass) TOM COLLINS 1 ¼ oz. Frozen Drinks . Amaretto. splash of soda. Always more of 1st pour the spirit into with a spirit. pineapple juice. 1 oz. 1st fill the glass ALL the way to the top with bar ice. You have now added Margaritas to your list. (Pint Glass) BLUE HAWAIIAN 1 ¼ oz. shake. ½ oz. = Amaretto / Sloe /Soco /OJ (Pint or Collins Glass) LONG ISLAND ICE TEA ¼ oz. for 4-5 liquor drinks. 1 oz. Poco Grande Glass or Frosted Collins Ingredients: Directions: ¾ oz. Sloe gin. Bacardi® 151 rum.
NO ice 3. NO straw Highball Drinks that are ordered as Shooters: WOO WOO SEX ON THE BEACH GRAPE CRUSH KAMIKAZE MELON BALL Popular Shooters are: WASHINGTON APPLE Crown Royal. pineapple juice 41 . cranberry juice SURFER ON ACID Jagermeister.Shooters Shooters are called Shooters because people “shoot” them down in one big gulp. Shooters are: 1. Chilled and shaken 2. Apple Pucker. NO garnish 4. Malibu.
grain. __________________________ is a system of measuring the alcoholic content of spirits. 22. ________________________is a French liqueur made from Cognac. A _____________________BAR is the bar used by bartenders serving only waiters and waitresses (no customers). 6. _____________________is an example of a domestic beer. and other ingredients.wine (examples: Dubonnet. syrupy products and are usually served after meals. 9. ________________ is a product obtained from controlled fermentation of malt and water with additives such as corn. 20. but most of the time served chilled. Bourbon is ___________________that is produced in the U. 12. ____________________ is a brandy-based liqueur flavored with the distillation of dried peel of green oranges grown on the Island of Curacao. _______________is a wine that is characterized by its "nutty" flavor. 13. Cognac is served in what type of glass? _______________ 23. Perhaps its popularity is due to the introduction of the Harvey Wall-banger. Name three drinks that require Triple Sec:________________________. less sweet than Benedictine. _______________ is a brand of Cuban or Puerto Rican Rum. comes in light and dark (dark being a bit sweeter). lime wedge. but not as highly refined. onions. A _______ is the same as a shot. onion. limes. A ________________is operating cash usually locked and counted by the establishment. ____________________is a superior yellow Italian liqueur. 10. _____________________ is an example of an imported beer. _____________is any non-alcoholic beverage served in addition to an alcoholic beverage. bottled in a distinctive tall bottle and with a mild spicy flavor. (Example: a whiskey marked 86 is 43% alcohol by volume). lemon peel. usually light . but is quite distinctive and enjoys a very high reputation. dry and with only a slight molasses flavor. _________________are used in spearing olives. 14. it is boiled with hops (or flavoring) prior to fermentation.Study Sheets Fill in the blanks 1. 21. 5. 7. 18. ___________________is a French word meaning "Appetizer". the intoxicating ingredient in distilled and fermented beverages. or fruit. It has a vague similarity to Curacao. 19. it is double the percent of alcohol. 8. ________________is a colorless liquid made from any product. Name all six distilled spirits: __________________________________________________________ 42 . 11. 3. _______________is a liqueur blended with Benedictine and Cognac. In the U. It is blue in color. A___________________ is a small amount (touch) of mix added to a drink. ____________________are the foods placed in the drink such as (cherries. West Indies orange peel. 4. rice or sugar.S.S. 15. 2. 17. vegetable.). 16. Vermouth). etc. and flags. It is similar to Triple Sec.bodied. 24. ____________________are sweet.
_______________ is a liqueur made from dark coffee beans and usually used in Toasted Almonds and B-52's. _____ 43 . Dewars is a cordial. A shot glass measures ____________ ounces. ___________________ are made in only one region in France. A Tom Collins is made with ________ and the garnish is a________. Drinks with soda water & tonic-water usually are garnished with a ____________. Salty Dogs & Greyhounds have the same ingredients. 38. Beer and wine are ______________ to get their alcohol content. Martinis are garnished with an olive or a twist._____ 2._____ 9. as spirits are ________________in order to gain their high alcohol content. Red wine is served at room temperature._____ 12. 30. 26.000 count. List 3 types of wine._____ 20. What does a toasted almond. measurements. Blue Hawaiian is made in a tall glass. A gimlet is served in either a__________ glass or straight-up in a_______ glass. White Russian and a B-52 all have in common? They all have ________. Vodka is poured last in a layered B-52. 1._____ 14. 1)_______________ 2)_____________ 3)_____________ 29. 40. Sours & Collins should always be shaken. 39. There are many imitations._____ 19.25. The correct garnish for a gimlet is a___________ 36._____ 13. Vermouth falls under the classification of an ______________. It tastes like coconut and goes especially well in Pina Colada's and Rumrunners. 37. Gibson's are garnished with an olive._____ 6. 1 ¼ ounces is equivalent to a 3._____ 11. Cognac is served in a _______________snifter. Drambuie falls under the classification of a __________________. 32. Fortified wine is wine that has vermouth added. True or False Section Please write T or F._____ 22._____ 8. 28. Squeeze all lime wedges directly into the drink. Mimosas contain orange juice. ________________is a brand of rum in a white bottle. Alabama Slammers contain bar (sours) mix. 35. A Gold Margarita contains Grand Marnier. and it is a good idea to______ the glass. Name three drinks that require lime juice: __________________ _____________________ ___________________ 31. 27._____ 10. A Dry Manhattan contains Dry Vermouth. but they are truly only sparkling wines._____ 7. Mimosas contain Champagne._____ 15. Rosē is a white wine. 1 liquor on the rocks such as whiskey is a measurement of 2 ounces._____ 4._____ 18._____ 5._____ 16. Pony glasses are usually 1 oz. Grand Marnier is a cordial. Old Fashions require a muddle to mash the garnishes. _____ 3. Sambucca is sometimes served with 3__________________._____ 21. 34. All drinks made with cranberry juice are usually garnished with a__________ wedge. A dry Rob Roy contains Sweet Vermouth. 33._____ 17.
All customers get a napkin after the drink is served. _____ 26._____ 31. all coffee and frozen drinks get whip cream. Kahlua is poured first in a layered B-52. If requested. Burgundy wine should always be served room temp._____ 28._____ 33. Pony glasses are usually 2 oz. Rose is a blush wine. The correct garnish for a Bloody Mary is a celery stalk._____ 32. Never suggest a TOP SHELF brand of alcohol with cocktails._____ 29._____ 27. Always shake Manhattans and Martinis. A Grand Gold Margarita contains Grand Marnier._____ 25. A frozen drink recipe does not change from the original recipe.23._____ 30._____ Garnish Section Cape Cod____________ Sea-breeze ____________ Kamikaze____________ Gimlet____________ Woo Woo____________ Scarlet O'Hara____________ Rum & Coke____________ Tonic/Soda Water or Bottled Water____________ Cuba Libre ____________ Tequila Shot ____________ Bloody Mary____________ T&T____________ Margarita____________ Strawberry Daiquiri ____________ Ice Tea____________ Brandy Alexander Frozen/Coffee Drinks____________ Tom Collins____________ Rob Roy____________ Shirley Temple____________ Whiskey Sour____________ Old Fashion____________ Bacardi Cocktail ____________ Ward Eight____________ Martini____________ Sloe Gin Fizz____________ Daiquiri____________ Grape Crush____________ Gibson____________ 44 ._____ 34. Never scoop ice with glassware. measurements_____ 24.
If so garnish with a cherry. Turn the blender on high and listen! When you cannot hear the ice blending the drink is done. Then pour that ice into the blender. FROZEN STRAWBERRY DAIQUIRIS Pour 1 ounce of Light Rum & 1 ounce of Dark Rum into a blender & fill with ice and strawberry daiquiri mix as explained above. The Island Oasis system will be explained further in class. Pour the mix until it covers the ice. 4. FROZEN PINA COLADAS Pour 2 oz. add more ice. Pour approximately 2 ounces of the liquor. 2. 45 . GARNISH with whip cream and a Lime Wheel. of Light Rum into a blender & fill with ice. If the drink is to thick. then blend. then blend. GARNISH with a lime wheel. 2. 4. Ask the customer if they would like whipping cream.Class 5 Not only did you learn about Tall Drinks and Shooters. you have just completed an extensive refresher quiz. Frozen drinks Mixing Frozen Drinks 1. Use a bar spoon to scoop the ice from the blender into the glass. Fill the glass that you intend to use with ice. GARNISH with whip cream and a Cherry. In this class you will learn how to create and or learn the following: 1. 3. 3. If the drink is too thin. Frozen drinks Cream drinks Coffee drinks Flamed drinks List of cordials You will also review the extensive list of Cordials. add some of the thin part of the mix such as bar mix for the Strawberry Daiquiri and pineapple juice for the Pina Colada. 5. FROZEN MARGARITAS Same as the Margarita recipe except put all ingredients into the blender and then blend with ice until frozen. Add Pina Colada mix as explained above.
Kahlua & Dark Cacao JAMAICAN COFFEE .Irish Whiskey SPANISH COFFEE . shake & strain into a Cocktail Glass. Brandy & ¾ oz. BRANDY ALEXANDER 1 ¼ oz. 3. 3 oz.Dark Rum & Tea Maria DUTCH COFFEE – Vander Mint ITALIAN COFFEE.Brandy. Ask the customer if they would like whipping cream before putting it on top because Bailey’s used in the drink is cream! Cream drinks Mixing Cream Drinks 1. it is likely you will be required to use chocolate syrup to rim the glass. White Crème De Cacao.Amaretto MEXICAN COFFEE . Coffee drinks KEOKE COFFEE . shake & strain into a Cocktail Glass. of cream. shake & strain into a Cocktail Glass. cream. Dark Cacao. 2. Some use a rocks glass and the drink is measured and poured into the blender with ice with the same recipe as if it were on the rocks. Pour liqueurs and 3 ounces of cream into glass mixing cup. If you are using ice cream as the base. ¾ oz. Cream De Nona & ¾ oz. shake & strain into a Cocktail Glass. Shake and strain into cocktail glass. 46 . 3 oz. GARNISH with a sprinkle of nutmeg. White Crème De Cacao. 3 oz. cream. Green Crème De Menthe. splash of grenadine. PINK SQUIRREL ¾ oz. of cream. Some establishments add milk. White Cacao. GRASSHOPPER ¾ oz.Kahlua IRISH COFFEE . cream or ice cream and use a tall glass. PINK LADY ¾ oz.Brandy & Kahlua GARNISH with whip cream and a cherry. Chill the cocktail glass. 3 oz.FROZEN MUDSLIDES The Frozen Mudslides vary in different establishments. Gin & ¾ oz.
International Stingers.Burgundy color made of black currants.Italian liqueur.A fine orange liqueur replaces Triple Sec in Margaritas and is used in Cosmopolitans. Served in a brandy snifter. CHAMBORD. Once it ignites.Raspberry flavored (small round bottle) CHARTEUSE. orange flavor. BENEDICTINE. CRÈME DE ALMOND. pungent CINNAMON SCHNAPPS.Whiskey based made from 1day fresh cream. Golden Cadillac GOLDSCHLAGGER. used in Grand Gold Margaritas GALLIANO.Hazelnut flavor in a maple syrup looking bottle.Cognac base made by the monks of the 16th century contains a variety of herbs roots and other secret ingredients. BAILY’S IRISH CREAM.Chocolate flavored dark is used in Brandy Alexanders & white is used in Grasshoppers CRÈME DE CASSIS. as the shot gets warmer.Flamed drinks The Secret of Flaming The secret to setting brandy (or other high alcohol spirits) aflame is first to warm it and its glass until almost hot. This may take a few tries.Herbal brandy base.Same as Triple Sec but blue in color.Cinnamon flavored. used for chilled shots 47 . 1.Peppermint WHITE CRÈME DE MENTHE.Orange flavored made from Cognac.Peppermint CRÈME DE CACAO WHITE OR DARK. 4.Rich nutty almond. what is burning is the alcohol. Carefully ignite a match and bring the fire as close to the shot as possible.Cinnamon flavor used in fireballs with Tabasco sauce COINTREAU. 3. ASK YOUR MANAGER FOR PERMISSION TO MAKE THESE DRINKS!! Cordial list AMARETTO. the liquid that is left has very little alcohol left. use often in coffee drinks GRAND MARNIER. CAMPARI. 107 proof and has real gold fragments. tall thin distinctive bottle.Banana flavor (Golden Dream) GREEN CRÈME DE MENTHE. If you wait a minute and it goes out. 2. BLUE CURACAO. has a mild spicy unique taste sensation. served on the rocks or mixed with vermouth DRAMBUIE. CRÈME DE BANA.Aperitif/aromatic. You can try running hot water on the “outside” of the glass to warm it up.Scotch base honey flavored used in Rusty Nails FRANGELICO. Pour a shot of liquor into the warm glass. ANISETTE.Almond flavor brandy.Black licorice flavor. Warm a glass by holding it by its stem above the flame or electric coil on your stove until your glass feels warm. The liquor needs to be 80 proof or higher. used in Harvey Wallbangers.
Captain Morgan’s has a coconut flavor product too METAXA. Sambuca comes in black that is sweeter SLOE GIN. used in Alabama Slammers.Greek brandy used in Italian stingers MIDORI. nicknamed So Co RUMPLEMINZ.Sweet Bourbon based liqueur that tastes like peach. low in alcohol content.Peppermint flavor served as a chilled shot. 56 secret ingredients.Kahlua taste-alike that is much cheaper. made in Mexico KAMORA. produced in the island of Curacao near Aruba YUKON JACK.The most popular of the coffee flavored liqueurs. served chilled. served on the rocks and in some coffee drinks TRIPLE SEC. used in Sex on the Beach and Woo Woo SAMBUCA. usually served on the rocks as an after dinner drink JAGERMEISTER. sweet cherry flavored used in Alabama Slammers SOUTHERN COMFORT.Orange flavor whiskey base poured as a shot or a chilled shot 48 .Tastes like peach.Medicine tasting. IRISH MIST. used in Girl Scout Cookie PEACH SCHNAPPS.Black Licorice flavor served chilled with 3 coffee beans. coffee flavor MALIBU.Honey whiskey flavored. Dekyper is top shelf.Black licorice taste like anisette PEPPERMINT SCHNAPPS.Coffee flavor made in Jamaica similar to Kahlua but not as sweet.top shelf melon liqueur OUZO.Gin seeped in sloe berries.High grade smooth peppermint 100 proof! Narrow looking bottle TIA MARIA.Orange flavor used in Margaritas and Kamikazes.Coconut flavored mvp Malibu Vodka and pineapple juice. 70 proof KAHLUA.
generally in colors ranging from golden to copper to amber. coffee and flamed drinks. is dark brown. Specialty drinks including a. Alcohol and spirits 4. DRAFT BEER is one of the most delicate and perishable food products that a restaurant or club serves. mild in flavor. Types of Beer LAGER is a bright. and a distinct bitterness from the heavy concentration of hops. but sweeter. You can taste the difference the 2 yeasts make. extremely full bodied. BOCK BEER originates in Einbeck. Top fermented. heavy foam and a full body taste. o STOUT is very dark ale. PILSNER is term put on labels of light lager beers around the world. Sweeter than ale. o BROWN ALES are darker in color. Pilsners and Lager Beers fall into this category. Wheat. A "bottom fermented" brew. Wine. Usually the October fest style of beers. is a top fermented beverage. o PORTER is a type of dark ale with rich. medium in alcohol and body. "Top" yeast floats on the top of the tank when it finishes with the sugar. LIGHT BEER is generally light in color. Ale. Lightly hopped and without the burnt taste of stout. Classic drinks c. Pilsners are more highly hopped than the others. lager beer is the popular brew of Americans and the proper name for most beers brewed in the United States.Class 6 From mixing a variety of frozen. 49 . Because America has followed the Germans rather than the British tradition in the production of beer. o AMBER ALES have full body taste and a strong emphasis on the malt. sweet and strong with a pronounced hops and barley taste. o BITTER & PALE ALES are full-bodied ales that are dry. including Champagne 3. has a full malt taste with only a hint of sweetness and is heavier than typical beers. robust balance of flavor. ALE is an aromatic malt brew. but all tend to be mild drinking beers. Ale is sharper and stronger than lager. with a more pronounced flavor of hops. you’ll now learn all about: 1. Beer 2. Practically all beers brewed in the United States are lagers. on the other hand. usually fuller-bodied and more bitter than pilsner. clear-bodied beer which is effervescent. When bottom yeast finishes eating the sugar it settles to the bottom of the tank. Lager is a bottom-fermented beer. cream. Flavored Martinis b. Germany. Original drinks Beer A generic term for all brewed and fermented beverages made from cereal grains. This style has a full malt taste. LAGER BEER Two different types of yeast make all the difference among beers.
and brewers' yeast is added for fermentation. the natural gas. is the tower system. This produces a nice foam or head. the pressure should be maintained at the setting recommended by the brewer. the malt starches are converted to sugars. even flow from the taps. is released from the liquid. The primary cause of "flat" draft beer is the tendency to keep it at too low a temperature. is then infused with hot water. Water. Shaking the kegs too much when moving them is another cause of "wild" beer. The sugar rich water is then strained through the bottom of the mash and is now called wort. dark place. Beer is extremely sensitive to sunlight. so bottled beer must never be put in windows or it will acquire an odor. After fermentation. Brewing begins with malted barley that is milled and mixed with hot water to form a mash. the brewer can control the proportion of fermentable and un-fermentable sugars. The best or optimum temperature is 45 degrees. The wort then goes to the brew kettle where it is brought to a boil. coolest part of the refrigerator. from the Victorian period. not in the door shelf because jostling and drafts of warm air from the kitchen will deteriorate the beer. which should be stationary on the table.Storing and serving beer The ideal serving temperature is 45 degrees F for beer and 50 degrees F for ale. hops are added at different times during the boil for either bitterness or aroma. Beer goes flat if it's served too cold. and then carbonation. store bottles or cans in the lowest. A classic brewery design. and have less simple configurations. At home. a process known as mashing. becoming beer by the time they reach the cellars. This will influence the body and alcoholic strength of the beer. Modern breweries rely more on pumps. Brewing Beer Brewing Beer is really a very simple process. a unique mix of art and science that consists of a number of key steps. By manipulating the temperature. Next the beer is moved to a holding tank where it stays until it is bottled or kegged. The wort is then cooled and aerated. or grist. malt. causing it to become "wild" or excessively foamy. To serve beer." In addition to insure a steady. During mashing. During this stage. but the principles are the same. and then flow down by gravity. After the grains have been malted. 50 . pour it so that the stream flows directly to the center of the glass. Imported beers should be served at 50 degrees F and English or Irish stout at 55 degrees F. Enzymes in the malt convert the starches to sugars. If draft beer is kept too warm. Low CO2 pressure in a draft beer dispensing system may also cause "flatness. Imported beers are best kept at 48 degrees to 52 degrees. Store bottled or canned beer in a cool. the "green beer" undergoes maturation. The yeast produces alcohol and carbon dioxide and other byproducts from the sweet wort. they are cracked in a mill to open the husk and expose the starchy interior. and hops are stored in the top of the tower. The last step in the brewing process is filtration. The ground malt. which carbonates the beer.
Additional water may be sprayed on to wash out all the sugars. whiskey. is then sent to the brew-kettle. Black & Tan recipe Ingredietnts: 1 part Bass® pale ale. Car Bomb. Drop full shot glass into beer. beer Directions: Fill shot glass with whiskey. Pepper Ingredients: ½ mug beer. Separately. In the fermentation vessel. known as wort. Dr.When the infusion is complete. 10 oz. Next pour Guinness over a spoon slowly until glass is full. Serve in a beer or shot glass. hence the name Black & Tan. Dog Piss. the aromas and flavors of the hops are melded with those of the malt. ½ mug Coca-Cola®. Doctor Pepper. which fits over the glass perfectly! Boilermaker Ingredients: 2 oz. yeast is added. The wort is then cooled to a temperature at which it can ferment. 51 . During this time. The wort and hops boil together in the kettle. add Amaretto to a shot glass. Diesel. or spun out in a whirlpool. amaretto almond liqueur Directions: Pour beer into a pint glass and add coke. Some brewers add hops three or even four times. Beer drinks Black & Tan. If done correctly the Guinness will stay on top and the Bass on bottom. Drop the shot glass into the pint glass. from the days when they used a pitcher or pail. The hops added near the end will impart aroma. which will also remove unwanted protein solids from the malt. This is the actual act of brewing. Duck Fuck. 1 part Guinness® Stout beer Directions: Fill the glass half full with Bass. You can use a spoon or now there are many new devices such as the one above. Boilermaker. 1 oz. where it will meet the hops. the mash is strained in a vessel rather like a coffee filter. the leafy residue of the hops has to be strained. Brewers call this pitching. and it takes only about 90 minutes. When the boil is over. The sweet liquid.
heavily processed beers—as well as an industry dominated by some of the world's biggest brewers.Ales. Molson Canadian. there were experiments with bottom fermenting yeast in Germany and other places.) About Micro-Brews For decades.) Popular ale includes Bass Pale Ale. This form of yeast is fermented at low temperatures (generally 41-48F) and it usually takes longer. America's brewing industry is diversifying.) Porters. But by the late 1700’s and early 1800’s. while Germany's is still suffering from consolidation. There’re now about 5000 brewers. Small brewers often buy grain by the sack rather than the silo-full. Miller. Big brewers find it difficult to make small beers because their brewing vessels are designed to make larger volumes. That picture is now changing beyond recognition. hands-on work. (Labatt’s Blue. each making very similar products. the United States has had a reputation for light-tasting. Coors. a majority of them tiny enterprises. 52 . Today. Stouts and Wheat Beers are generally ales (though it is possible to brew them with larger yeast. Lagers Before the discovery of refrigeration. Guinness Extra Stout. all major American & Canadian brews are mostly lagers. Some have bought kettles from small breweries that have closed in Germany. The first of the new generation of microbrewers used secondhand tanks scavenged from wineries or dairies. Sam Adams Boston Ale & Samuel Smith’s Nut Brown. there wasn’t even a thought to brewing beer a different way. the American microbrewery movement is so successful that a whole industry of specialist suppliers has sprung up to serve its needs. most microbreweries stick to traditional grains like malted barley rather than lightening and cheapening their beer with corn or rice. Today. Handmade beer means heavy. Lagers and Micro-Brews Ales Fermented with top-fermenting yeast and fermented at room temperature (generally between 60-80 degrees F. This results in a cleaner brew. Budweiser are examples. More significantly. each serving only one pub or restaurant.
Glassware 53 .
“Beer clean” glasses 54 .
Things to know about beer apparatus 55 .
Murkiness indicates something has happened to change the taste and quality of the wine. The deeper the color is. The wine continues to improve in the bottle. Wine left in the cask too long may take on an excessively woody flavor. but not so chilled that delicate flavors are lost. In a light white wine. Bottling comes when the wine has improved in the wood to the highest point. flute-shaped glass. in the case of white wines especially.does you like it? From start to finish this procedure should take about twelve seconds. a tall. aroma and taste. clear. Take a little wine in the mouth and "whistle" the wine in to release its full flavors. champagne and sparkling wine is best served very cold (45 degrees F). many producers like to complete the aging in smaller wood containers. Many vintners age their bottled wines for a few months to a year before shipping. The best all-purpose glass for both red and white wine is an eight to ten ounce clear glass that has a large bowl at the base and is slightly tapered inward on the top. lose character and. roses. the richer the flavor will be. preferably crystal ensures that the wine will sustain the long stream of bubbles the wine-maker went to such great effort to offer you. in some instances improving relatively as much as it did in the cask prior to bottling. there are a few basics to remember: white wine is served before red. For each type there is a proper kind of glass that provides optimum enjoyment. The bowl allows plenty of room for swirling and the tapered top directs the aroma. and light reds such as Beau are best served with a slight chill. White wines. Wine tasting There are three criteria for judging wine: color. The big red wines usually have a "spicy" berry character and need five to ten minutes in the glass to develop their bouquet. a flowery. Red wines should be served at room temperature (65 degrees F) or slightly cool to the touch. This helps release the bouquet or aroma. The wine should be clear and appealing. Notice the components. For champagne. For maximum effervescence. Is it dry or sweet? Is it fruity or acidic? Is it too heavy. Two-thirds of your judgment of wine is based on the Aroma. 58 .Wine and Wine Service Bottling While the aging begins in large tanks. may become over oxidized. Next. Serving When serving wine. swirl the glass to aerate the wine. Now. too light or well balanced? And most important. You must first examine the wine in a clear glass for color. taste it. light wine before heavy and dry before sweet. grape perfume may arise.
Cold Duck Sherry (the most popular appetizer wine of all) is often made from the Palomino grape. 59 ." They are best remembered by brand names in class combination with the class name. labeled simply with class names like "White table wine.Wine origins Generic Names . This may be done in a heated cellar. and with the prolonged contact of the warm wine with air. Four classes of wine There are only four broad classes of wines produced in this country. according to the producer’s preference. Later.Some wineries give their wines proprietary names (names no other winery may use). Quite often these names reflect the location of the winery itself. Appetizer Wines Sherry.Some wines are presented without any of the type names. "Dessert Wines" have an alcohol content of 18 to 21 percent. White or Tawny). by the heat of the sun or by aging with a special strain of yeast. Cream Sherry Sparkling Wines Champagne.Wine type names have two main origins. Rhine and Sauterne came into use many years ago as the names of Old World districts famed for those particular types. the same names were applied to wines having similar characteristics. Muscatel. By federal law. Vermouth Table Wines Red. Sherries have 17 to 21 percent. it is allowed to cool gradually to cellar temperature and is aged like other wines. Class Names . Sherries Sherries are made by aging or baking the wine in oak or redwood containers at 100 to 140 degrees F. 3. Some examples are: Cabernet Sauvignon. for three months to a year. Generic labeling is an old custom dating back to the time when European emigrants first made wines in this country and named them for the ones they remembered at home. 4. in tanks heated by coils. develops the nutty flavor typical of Sherries.meaning that. It is important to understand the difference between "Table Wines" and “Dessert Wines”.Variety wines are named for the grape from which they are made. Generic names like Burgundy. As the wine types became known throughout the world." "Dessert wine" or "Sparkling wine. Rose or Blush Dessert Wines Port (Red. Pinot Chardonnay and Camay. Variety Names . Within this distinct handful are the types best known in the United States: 1. 2. Special Natural (flavored) Wines. Table wines are those not over 14% (usually about 12%) in alcohol content and those sometimes referred to as "Dry Wines" and Light. brandy is added to arrest the fermentation of the grape juice when the wine is as dry as the producer's trade requires. The heat caramelizes the grape sugar. Proprietary Names . Tokay. at least 75% of a bottle of varietal wine must be made from the grape variety named on the label. White. Rose. Sherry is a "fortified" wine .
Alcohol content is 10 to 14 percent. of medium acidity to tart. It should be medium-bodied. apple. usually about 12 percent by volume.White wines Chablis The table wine called Chablis should be a light-to-medium straw-yellow color. medium acidity and full body. It should be light straw yellow in color. 60 . and are usually fruity-flavored. It should be light to medium-bodied. Chardonnay (Pinot Chardonnay) A dry table wine produced from the Chardonnay grape. melon-like and ripe-grape. of medium acidity. Rose or Blush A pink table wine. It should be tart and light-bodied. preferably with a slight greenish tinge. Grignolmo or White Zinfandel grapes. It is highly versatile. Roses range from dry to slightly sweet. medium-bodied and have a good bottle bouquet. fresh and fruity. It should be moderately tart. pale to light gold in color and have a good bottle bouquet. Rhine The table wine called Rhine wine should be pale to medium straw yellow in color. White (Johannesburg) Riesling A dry table wine produced from White (Johannesburg) Riesling grapes. Sauterne The table wine type called Sauterne should be straw yellow to light gold in color. fruity and well balanced. The fruity flavor and aroma should be pronounced. It should be straw yellow to light gold in color. The rich flavor and aroma of the Pinot Blanc grape should be pronounced. Descriptive words include fig.5 percent residual sugar. Camay. light-bodied and made from Cabernet. sometimes called a luncheon wine. Pinot Blanc A dry table wine produced from Pinot Blanc grapes. It should be medium to full-bodied with medium acidity. The flavor should be medium to full-bodied and rather tart. easily distinguishable varietal aroma and flavor. fullbodied without noticeable high acidity and contain not over 1. It should have a strong. Grenache. Chining Blanc A dry table wine produced from Chenin Blanc grapes. Sauvignon Blanc A dry table wine produced from Sauvignon Blanc grapes. It should have a fruity-floral odor and a distinguishable varietal aroma.
Districts: only found in California. For each variety. but firm and gripping when young. Districts: used wherever wine grapes grow. While syrah is used to produce many average wines it can produce some of the world’s finest. Food pairing: meat (steak. Cabernet Sauvignon (Ca-burr-nay So-veen-yawn) Widely accepted as one of the world's best varieties. spicy reds. to rich.) is mentioned on the label. etc. Bell pepper notes remain. The wine then draws out the color and tannin from the skins.Red Wines Red grapes are fed through a mechanical crusher. tomatosauce pastas. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins. Merlot. Typical taste in varietal wine: full-bodied. Typical taste in varietal wine: wild black-fruit aromas and flavors. Black-cherry and herbal flavors are typical. It usually undergoes oak treatment. heavy reds. If only one variety (Shiraz. Food pairing: best with simply prepared red meat. Merlot (Mare-lo) Easy to drink. and darkest reds with intense flavors and excellent longevity. Food pairing: any will do. Zinfandel (Zin-fan-dell) Perhaps the world's most versatile wine grape. Typical taste in varietal wine: tannic (rough) but less so than Cabernet Sauvignon. pizza. which removes stems as a part of the process. California and Australia (where it is known as Shiraz). A varietal wine primarily shows the fruit: its taste much depends on the grape variety. please find below the description. Food pairing: very much depends on the freshness/heaviness of the wine. Districts: a key player in the Bordeaux blend. now grown as a varietal on the US West Coast. then the wine is called varietal and is named after the grape with a capital initial (Shiraz. merlot. Cabernet sauvignon is often blended with cabernet franc and merlot.) Districts: syrah excels in France's Rhone Valley. This wine is about 14% Alcohol. wild game. etc. stews. Its softness has made it an "introducing" wine for new redwine drinkers. Chile and Australia. pronunciation. with overtones of black pepper spice and roasting meat. Typical taste in varietal wine: often a zesty flavor with berry dominating. With age. rich currant qualities change to that of pencil box. and grilled and barbecued meats. Makes the great red Médoc wines of France. A middle palate gap is common.). etc. deepest. making everything from blush wine (White Zinfandel). Syrah (or Shiraz) (Sah-ra) The syrah variety gives hearty. and food pairing. and among the finest reds in California. 61 . beef.
Typical taste in varietal wine: juicy black cherry and plum fruit. and good wines from the upper Loire valley. delicate and fresh with very soft tannins. including tomato sauces. Typical taste in varietal wine: very unlike Cabernet Sauvignon. Barbera (Bar-bear-a) Not as well known as Merlot but with similar attributes. Pinot noir is difficult to grow. strawberry. Typical taste in varietal wine: the primary style is medium-bodied with fresh berry and plum flavors. good wines from California. a silky texture and excellent balance of acidity. rarely blended. and lamb. 62 . Sangiovese (San-gee-oh-ve-zee) Food pairing: a good choice for Italian and other Mediterranean-style cuisines. chicken. very fruity (cherry. Food pairing: barbera wines are versatile: they match many dishes. plum. Pinot Noir (Pee-know Na-wahr) One of the noblest red wine grapes. of late. with no roughness. and New Zealand. California. Food pairing: excellent with grilled salmon. Districts: another classic red of Italian origin. Districts: Sangiovese produces the Chiantis of Italy's Tuscany region and. tea-leaf). Oregon. Widespread in California. Earth and mushroom notes only show in Bourgognes. Districts: makes the great reds of Burgundy in France.
the finest wines are both vintage-dated and non-vintage-dated." Champagne is made from one or more grape varieties. Each wine is labeled according to its sweetness level." semi-dry is usually labeled "extra dry. lemony flavors.Sparkling Wines CHAMPAGNE Generally pale gold or straw yellow color. or “curve”. Champagne is made by a costly. There are other ways to make a wine sparkling. 63 . Dom Perignon. The still base wine. thus producing the characteristic bubbles in champagne. Thanks to the discoveries of the seventeenth-century monk. at best. The pink color results from letting the juice remain with the grape skins during fermentation until the desired hue is obtained. Is Korbel Champagne?______ Pink Champagne Pinot Noir or another dark-skinned grape is used to make the base wine. Champagne. The driest Champagne is called "natural-. is a versatile. sparkling wines are enjoyed all over the world. If the label reads “Blanc de Noir." the wine is made entirely from Pinot Noir. Even though Champagne is produced only in good years. Pinot Blanc or Pinot Noir. the very dry is labeled “brut. Cold Duck This unique sparkling wine is made from a blend of White Champagne and Sparkling Burgundy. Chardonnay or Pinot Noir grape varieties are used singularly or in a blend. time-consuming process called method champenoise. Most wines are a blend of both varieties. and sometimes a little Concord grape wine.” “sec" or “demi-sec" and sweet is labeled "doux. If the term "Blanc de Blanc" is used. elegant beverage with toasty. Cold Duck is semi-sweet to sweet and is red. must be nearly flawless. this is the process by which still wine is made sparkling by allowing it to ferment a second time in the bottle. For the base. The initial wine blend is more important than the year. Sparkling Wine is secondary fermentation in closed containers. the wine is 100% Chardonnay. traditionally from Chardonnay. but this produces the finest results and is the only process allowed in champagne. Essentially.
You may choose to add two paracetamol (or equivalent) however these hide the pain but do not fix the problem. There have been some very disturbing experiments done regarding REM sleep. people wake up the next day early and irritable. Alas. drink a pint of water with multi-vitamin A. Hangover remedy Pour ice-cold orange juice with 2 raw eggs. 3) During the session try and slip in an orange juice from time to time. and also calcium. His dreams were much like drug addicts experience in flash backs while they are fully awake. The REM story If you go to sleep with high levels of alcohol in your blood. This comatose state prevents REM sleep (Rapid Eye Movement type sleep). yogurt. Home-brew beer 3. C and D. stir and drink. Without REM sleep. 2) Line your stomach just before the session—especially with plenty of olive oil. Beer 4. NOTE: paracetamol is easier on the digestive system than aspirin. 4) Just before getting into bed. B6. for the person in this experiment. Below is a list of the lowest to the highest toxin level drinks. Vodka (lowest toxin levels) 2. your brain becomes comatose. Free-range eggs are best as these are less prone to salmonella. 1. White wine 5. they woke him up. B1. get a bit of exercise to get the blood flowing and then to bed for a bit of quality sleep. After drinking the above. or fish. REM is the part of sleep where your eyes move rapidly and dreaming takes place. He was allowed to sleep but each time his eyes moved in his sleep.Alcohol and spirits Tips to avoid a hangover 1) Don’t drink the night before a session. Red wine bourbon (highest toxin levels) 64 . Toxin levels in drink The level of toxins (congeners) varies depending on type of drink. One experiment is one where a person was watched 24 hours a day for 3 days. magnesium and potassium supplement pills. he became psychotic and was never quite the same again. After 3 days the subject started to dream when he was awake.
gas such as hydrogen sulfide and carbon dioxide may form in amounts large enough to cause distention and pain. and yogurt. but soon afterward other fermented products were employed. and inverters. Acids such as lactic acid and acetic acid may also form in the intestines of infants. starch is broken down (hydrolyzed) into complex sugars. into ethyl alcohol and carbon dioxide. and then cooling the vapor to recover such constituents in liquid form by condensation. Probably the most important type of fermentation is alcoholic fermentation. at most. In distillation. Generally. The removal of water from glycerin by vaporizing the water. A 10th-century Arabian physician made the first recorded mention of distillation. and pure alcohol is produced. but also removes from the beverage a large portion of the unpleasant-tasting impurities. The earliest alcoholic beverages were products of simple fermentation that. acetone. and scientists today often restrict the term to the action of specific enzymes. the more volatile constituent. such as brandy from wine or applejack from hard cider. then simple sugars. Many other kinds of fermentation occur naturally. The main purpose of distillation is to separate a mixture of several components by taking advantage of their different volatilities or the separation of volatile materials from non-volatile materials. Distillation Distillation is the process of heating a liquid until its more volatile constituents pass into the vapor phase. This general definition includes virtually all-chemical reactions of physiological importance. as in the formation of butyric acid when butter becomes rancid. Distilled liquors Distilled liquors are any of various beverages of high alcohol content. yielded about 12 percent alcohol. which produce acid. causing diarrhea. and finally alcohol. on the other hand. butyl alcohol. fermentation results in the breakdown of complex organic substances into simpler ones through the action of catalysis. or from fermented mixtures originally containing large proportions of carbohydrates. but the removal of water from alcohol by vaporizing the alcohol is called distillation. is called evaporation. for example. They may be made from other beverages of lower alcohol content.Fermentation Fermentation is the chemical change in organic substances produced by the action of enzymes. and the remaining impurities are removed by filtration of 65 . the process is only partly completed. in most cases water. however. Bulgarian milk. formerly called ardent spirits or aqua vitae. For example. In evaporation and in drying. and of acetic acid when wine turns to vinegar. and butyric acid are now produced on a large commercial scale by special fermentation processes. Glycerin. the purpose is usually to obtain the less volatile constituent. called ferments. in the distillation of potable liquor. As a result. Various fermentation productions of milk. by the action of diastase. produced by distillation. The action of certain bacteria on undigested carbohydrates causes fermentation in the human intestine. At first only wine was distilled. the principal object of the operation is to obtain the more volatile constituent in pure form. in which the action of enzymes secreted by yeast converts simple sugars. Consequently. is discarded. The process of distillation not only concentrates the alcohol. are widely consumed for their nutritive properties. such as acidophilus milk. such as glucose and fructose. enzymes. If rectification (purification by repeated or by fractional distillation) is carried too far. such as rum from molasses or whiskey from grain mash. all the flavoring elements are removed with the impurities. although similar apparatus is used in both cases.
" the residue left after the refining of sugar.the liquor through charcoal and by aging in charred wooden barrels. Cuba. warming red liquor. Gin drinking became a social evil in Great Britain early in the 18th century. During aging. Vodka is not aged. Rum Rum is an alcoholic beverage produced by the distillation of various fermented cane sugar products. Guyana. Historically. except that the grain alcohol is less highly purified. and grapes. Dutch gin is prepared in much the same way as dry gin. water. a corruption of either the French gemevre or the Dutch jumper. and Puerto Rico. it is distilled from plentiful. Vodka is distilled and taken off the still at a high 190 proof and treated with charcoal or other materials to achieve its tasteless. both meaning "juniper. Vodka Vodka can be produced from a variety of fruits and vegetables. This creates a pungent. Trinidad. and thus retains more of the flavor of the grain. are in part oxidized to acids that react with the remaining alcohols to form pleasantly flavored esters. 66 . Dark rums are made by adding a small amount of caramel or by aging in special wooden casks. Vodka is the Russian word for "water" and is described as a spirit without distinctive aroma. rum is a white or straw-colored spirit varying in strength from 80 to 150 proof (40 to 75 percent alcohol). The name is an abbreviation of the word Geneva. Sugar syrup is sometimes added to the final product. SLOE GIN is not a distilled spirit. potatoes. were levied on gin. beginning with the Gin Act of 1736. dead drunk for two pence. and "dunder. Dry gin is prepared from grain alcohol that has been purified by fractional distillation. Gin is a popular beverage in Great Britain and the United States. inexpensive products. odorless character." Increasingly heavy taxes. Sloe berries are steeped in gin and aged in wooden kegs. and the Dutch type. which consist mostly of a mixture of higher alcohols. an organic ester. The purified alcohol is then mixed with juniper berries and other flavoring agents. The most common mixtures used in making rum consist of molasses and water or sugar and water. Most rum for export is made in Barbados." The two principal kinds of gin are the American or English variety. alcohol ranging from 80 proof (about 40 percent) for mild whiskies to 150 proof or more for strong brandies and rums. called Geneva schnapps or Holland's. The flavoring material remaining in the finished beverage is less than one-half of 1 percent. The flavor depends upon ethyl butyrate. When distilled. distilled once more. such as corn. the remainder consists of water. beets. Distilling mixtures of alcohol and flavorings makes many cordials and liqueurs. Another type of rum is made by fermenting a mixture of the scum formed when the raw juice of the sugarcane is heated with molasses. Jamaica. or color. however. sugar cane. and diluted to approximately 80 or 90 proof. when it was so cheap that one could get "drunk for a penny. the impurities. usually described as London gin or dry gin. taste. Gin Gin is alcoholic liquor distilled from grain that derives its flavor principally from an infusion of jumper berries.
the center of the industry.” If it is aged as much as 2-4 years. it can acquire a further identification as “Muy Anejo. which is a type of agave plant that resembles the cactus. both meaning "water of life. Whiskey Whiskey is liquor distilled from the fermented mash of cereal grains and contains about 40 to 50 percent ethyl alcohol by volume. However. which dealers often deepen by adding burnt sugar. also spelled whisky in Scotland. the best species of the mescal plant. named after a town in the wine-producing area of Charente. so long as they were produced by the same distiller during the same period. a straight whiskey may be a mixture of whiskeys.to 12 years to mature. and Canada. Perhaps the most famous brandy is Cognac. The mescal plant is native to the desert areas of Mexico and the southwestern US. where it has grown wild for thousands of years and was prized for its sweet abundant juice that fermented rapidly." They are broadly divided into two categories. In aging. Tequila becomes golden in color and acquires a pleasant mellowness without altering its inherent taste characteristics. straight and blended. after which it is ready for bottling. By U. White Tequila is drawn into vats after distilling and bottled on demand. England. The term whiskey. as consumed in Mexico. for example. it is known as the century plant or American aloe. provided that at least 51 percent of the total is accounted for by the grain with which the finished product is identified. Placed in wooden casks. The mescal plant is the only source for Tequila. federal regulation. In this country.” Unlike a grain or grape distillate. The beverage is distilled from the juice or sap of the mescal.Tequila Tequila is a product of Mexico and named after Tequila Mexico. The development of Tequila stemmed from the discovery that a distillate of pulque produced excellent brandy-like liquor. When freshly distilled. Thus. 50-gallon white oak casks imported from the United States. is not aged and usually bottled at 80-86 proof. so aging is not important. the distillate of mescal (from which Tequila is made) is virtually free of congeners. the spirits dissolve a coloring matter from the wood and acquire a light brownish tint. is derived from Scottish Gaelic uisge beatha and Irish usquebaugh. Brandy Brandy is an alcoholic beverage produced by the distillation of grape wine and matured by aging in wooden casks. Gold tequila is aged to a light brown color. corn must make up a majority of a whiskey's constituent 67 . The agave plant takes 1. or it may be made from any mixture of grains. The distinctive aroma of brandy is due to the presence of traces of higher alcohols and volatile oils. Tequila aged one year is identified as “Anejo. Tequila. the brandy is clear and colorless and will remain so if kept in glass containers. but the former term is somewhat misleading.S. France. The base of the plant weighs 75 to 100 pounds and contains aguamiel (honey water). Tequila can only be produced from the blue agave. Golden Tequila is usually aged in used whiskey barrels. long enough to impart color. some producers do age Tequila in seasoned. The very high alcoholic content of the raw spirits is reduced somewhat by aging and is adjusted usually to 40 to 45 percent by dilution with water when the brandy is bottled for sale.
others. and water. develop color.grains.) Hot water is then added to the malted grains. as rye or corn whiskey. 3. 68 . These starches then are converted to sugar by malt. After distillation. and the resultant mash is stirred or otherwise agitated until the sugars present are dissolved. Therefore. It passes successively through a heated vaporization still. which converts the sugars to alcohol then distilled. but seldom wheat or rye. however. For Scotch the whiskey-making process begins when whole grain is steeped in water to promote germination. from various blended grains. and both processes are repeated. Most whiskeys are light to dark amber in hue. 4. are called light whiskeys. is strained into fermenting vessels. For Scotch. 5. Wort. whatever they may be. American Whiskeys are further characterized broadly. The quality of the water used is considered crucial to the quality of the whiskey. sometimes including small amounts of rice. Certain other substances. Whiskeys are produced by a fermentation process roughly analogous to the leavening of sourdough bread and are thus called sour mash whiskeys. (In the production of Scotch. for the whiskey to be classed as straight bourbon. is still much esteemed by connoisseurs. which is pure malt whiskey. pure malt whiskey. Straight Scotch. when it was discovered that a mixture of grain varying from 50 to 80 percent malt resulted in a more marketable product. Irish Whiskey is from a mixture of five different grains. The proof increases as the water content partly evaporates. including malted barley. All whiskeys are made from grain or malt (sprouted grain) or from both. In both cases the object is to release the starches stored in the endosperm of each seed of grain. Canadian Whiskey is from a blend of cereal grains. The alcoholic strength of whiskey is measured by a figure known as the proof. or from a combination of both. the process commences with milling and cooking the grain. may be added to blended whiskey in small amounts. the liquid thus produced. the resultant vapor is liquefied in water-cooled coils. characterized by their less intense flavor. such as sherry wine and caramel (burned sugar). Japanese. mellow. Fermentation is then activated by the introduction of yeast. Types of Whiskey 1. 2. their coloration is derived either from the introduction of caramel or from exposure to the effects of charred wood. Scotch is distilled primarily from barley. for most other whiskeys. most distilleries have access to spring water that passes up through granite or limestone. malt is added to the basic grain mixture. Bourbon Whiskey is from a county in Kentucky or Tennessee. For American Whiskeys. over peat fires from which the characteristic smoky flavor of finished whiskey is derived—and is then lightly milled. the malted grain is dried at this juncture—traditionally. representing twice the volume percentage of alcohol. or rye for it to be classed as straight rye. selfgenerated malt is produced by arresting germination of the barley. and purge itself of impurities—a process that may take up to 20 years but most commonly is of 8 years' duration or less. the stillcolorless whiskey is deposited in charred wooden (usually oak) barrels and left to mature. has been only sparingly produced since 1853.
three-star quality is equivalent to VS or VSP and the least expensive. Cognac (Brandy) Star System Cognacs need to be a minimum of 2 years old. Cognac is the name of a particular region of France where an especially fine brandy is produced. 2 ½ . VO (Very Old) and VSOP (very Superior Old Pale) indicate a minimum aging of four years. This region sets the brandy standard for the world. and herbs. Some are a blend of over fifty varieties of plants. means very old. Plant liqueurs are usually made from many flavoring agents to produce the desired flavor. Labeling of brandy and cognac is not standardized and creates confusion as the terms are of English origin. X. roots.7 years. The average aging of this group is usually between 5 .S. VS (Very Superior) and VSP (Very Superior Pale) indicate the youngest cognac in the blend is two years old. pale (min. When an asterisk (*) appears on the label.O.S.P Very Special old. seeds. 69 . Very Special (min. age 4 l/2years). V. Stars indicate quality. V.O Extra Old Extra Old These fruit liqueurs derive their flavor naturally from a single forming fruit. this means the Cognac is older still (difficult to say how old).00 per bottle. Cognac Lettering System V.3 years old).Cognac Cognac is a French Brandy.O. Napoleon or Cordon Blue is very expensive and other bottling can cost as much as $450. VSOP is the next price category and considered the best value.
“orange liqueur” triple sec or *Cointreau. orange juice & fill with champagne or sparkling wine. Directions: Pour champagne 1st then add the O. Flute Ingredients: 2 ½ oz. triple sec or preferably Cointreau ½ oz. in volume. Please see Mixes for Bloody Mary Mix GARNISHES: Lime/Celery Stalk/Shrimp/ Scallion Stalk/ Queen Olives/Cherry Tomatoes. GARNISH: Lime wedge Pour in a flute. pour the proper ingredients into the cup. or according to how large the glass is add cranberry juice. Using a stainless steel mixing cup. into specialty or double rocks glass that is at least 12-14 oz. Build in specialty glass or double rocks.Specialty drinks Bloody Mary Ingredients: Directions: 2 oz. Vodka & fill with Add 2oz. of “premium vodka” Bloody Mary Mix. citrus vodka “absolute” ¾ oz. Cosmopolitan The “Cosmo” Was one of the first flavored Martinis Build in a glass or tin mixing cup or 2-piece shaker kit. Shake the ingredients “for this recipe” vodka. Straight-up Cocktail Glass 70 . Specialty or Double rocks glass BLOODY CAESAR: Use Clamato Juice BLOODY MARIA: Use Tequila BLOODY BULL : Use beef bullion Mimosa Ingredients: 2 oz. limejuice and cranberry juice vigorously in a shaker with ice. GARNISH: Orange Slice Directions: 1st chill the cocktail glass.J. and serve. Strain into a martini glass. Rose's® lime juice ½ oz. garnish with a lime wedge on the rim.
Build into champagne flute. a dash of fresh lime juice. add 2oz.1 maraschino cherry. golden rum muddle until aroma of mint is released. Pour in bourbon. and angostura bitters in an oldfashioned glass. place one lump of sugar” or better yet use simple syrup” add a few drops of bitters Fill with chilled champagne. then add crushed ice. 5 fresh mint sprigs. club soda. Bourbon Whiskey. Muddle into a paste using a muddler or the back end of a spoon. Champagne Flute GARNISH: Twist of lemon peel 71 . GARNISH: Directions: In a chilled champagne flute.Old Fashion This is one of the most classic of all drinks! Ingredients: 2 oz. 2 dashes Angostura® bitters. stir and top with soda water & stir again! Build in an Old fashion or large rocks glass Mojito One of the most popular new drinks! Mint sprigs are the key ingredients. 2 dashes of simple syrup.1 orange wedge Old Fashion Glass Ingredients: 2 oz. GARNISH: Cherry flag Directions: Put the mint into the highball glass with lace of simple syrup. Build into the highball glass. This muddled cocktail is much like the old fashion. Directions: Into an old fashioned glass: Mix sugar “simple syrup”. sugar. Champagne.1 tsp sugar or simple syrup. splash of soda water. and add soda water and stir. fill with ice cubes. Drop in a cherry and an orange slice. Add the twist of lemon peel and serve. 3 lime wedges. 1 twist lemon peel. Champagne Cocktail Highball Glass Ingredients: 2 dashes bitters. 1 tsp sugar or simple syrup . Golden Rum. 6 oz.
squeeze and place in old fashion glass with brown sugar muddle. Build into the cordial glass. which is a spirit from Brazil made from juice of sugar cane. GARNISH: Build into the rocks glass.3 ice cubes. Cachaca.Kir & Kir Royal 1 part crème de cassis 5 parts Champagne Chambord royal use Chambord. Twist the lemon peel to release the oil and drop it into the glass. 2 . 1 twist lemon peel Directions: Combine ingredients in a large white wine glass. Ingredients: Kir: dry white wine. Fill with crushed ice then add the Cochaca. Cordial Glass Ingredients: 2 oz. stir then serve with a straw. 1 tbsp crème de cassis. Caipirinha One of the most popular Brazilian drinks. Old Fashion Glass 72 . GARNISH: Directions: Cut limes into eighths.
Using a stainless steel mixing cup. with a splash of orange juice Build into shaker cup. pour the proper ingredients into the cup. GARNISH: Orange slice Build into shaker cup. Fruja. pour the proper ingredients into the cup. GARNISH: Chocolate chips Directions: 1st chill the cocktail glass. pour the proper ingredients into the cup. Shake vigorously in a shaker with ice. Cookie Dough Martini Cocktail Glass Ingredients: Stoli Vanilla & White Crème de Cacao with chocolate chips Build into shaker cup. Shake vigorously in a shaker with ice. Strain into a martini glass. GARNISH: Chocolate rim Directions: 1st chill the cocktail glass. Mangotini Martini Cocktail Glass Ingredients: Stoli Vodka. Cocktail Glass 73 . Strain into a martini glass. 2 parts Stoli vodka Build into shaker cup. 1 part DeKuyper® Sour Apple Pucker schnapps. pour the proper ingredients into the cup. Shake the vigorously in a shaker with ice. GARNISH: Apple slice Directions: 1st chill the cocktail glass. Strain into a martini glass.Flavored Martinis Apple Martini Ingredients: 1 part Absolut® Vodka. Strain into a martini glass. Using a stainless steel mixing cup. Shake vigorously in a shaker with ice. Using a stainless steel mixing cup. 1 part apple juice Directions: 1st chill the cocktail glass. Using a stainless steel mixing cup. Mozart Chocolate Martini Cocktail Glass Ingredients: 1 part Mozart White chocolate liqueur.
pour the proper ingredients into the cup. Grape Pucker Martini Cocktail Glass Ingredients: Stoli Vodka & Grape Liqueur Cocktail Glass Build into shaker cup. Using a stainless steel mixing cup. Using a stainless steel mixing cup. GARNISH: Raspberry Build into shaker cup. GARNISH: Lime Directions: 1st chill the cocktail glass. Shake vigorously in a shaker with ice. Cocktail Glass 74 . pour the proper ingredients into the cup. Shake vigorously in a shaker with ice. pour the proper ingredients into the cup. Berry Berry Good Martini Cocktail Glass Ingredients: Stoli Raspberry & Fruja Raspberry Build into shaker cup. Strain into a martini glass.Watermelon Martini Ingredients: Vodka Watermelon Pucker with a splash of Grenadine Directions: 1st chill the cocktail glass. Strain into a martini glass. GARNISH: Pineapple wedge Directions: 1st chill the cocktail glass. GARNISH: Directions: 1st chill the cocktail glass. Shake vigorously in a shaker with ice. pour the proper ingredients into the cup. Using a stainless steel mixing cup. Using a stainless steel mixing cup. Strain into a martini glass. Strain into a martini glass. Hawaiian Ingredients: Paradise Martini Stoli Orange & Malibu Rum with a splash of pineapple juice with a cherry Build into shaker cup. Shake vigorously in a shaker with ice.
Strain into a martini glass. Dirty Martini Cocktail Glass Ingredients: Beefeater Gin with a splash of Vermouth with olive juice and 3 olives Build into shaker cup. Using a stainless steel mixing cup. Lemon Drop Martini Cocktail Glass Ingredients: Absolut Citron with a lemon squeeze and a sugared rim Build into shaker cup. Chocolate chips Directions: 1st chill the cocktail glass. GARNISH: Cherry. Strain into a martini glass. Bombay Blue Martini Cocktail Glass Ingredients: Bombay Gin with Blue Curacao Build into shaker cup. Strain into a martini glass. Using a stainless steel mixing cup. Shake vigorously in a shaker with ice. Strain into a martini glass. Shake vigorously in a shaker with ice. pour the proper ingredients into the cup. pour the proper ingredients into the cup. Shake vigorously in a shaker with ice. GARNISH: Chocolate chips Directions: 1st chill the cocktail glass. pour the proper ingredients into the cup. GARNISH: Olives Build into shaker cup. Using a stainless steel mixing cup.Sour Apple Martini Ingredients: Stoli Vodka & Apple Puckers Directions: 1st chill the cocktail glass. pour the proper ingredients into the cup. Cocktail Glass 75 . GARNISH: Lemon wedge Directions: 1st chill the cocktail glass. Using a stainless steel mixing cup. Shake vigorously in a shaker with ice.
or Mrs. ask if they would like a ----today. and served in the proper glass with the appropriate garnish. 76 . Weather cues should also be followed. Managing money 3. If you are busy. Make his/her drink just the way they want it. For several guests who order the same type of wine by the glass. --. faces and tastes of your regular customers. Patrons appreciate this gesture since it can save them money in the long run. Place a napkin in front of the customer with emblem facing guest. and specialty drinks. Customer service 2. Never ask a patron if they would like their "usual". Suggest premium or call brands when your patron orders a generic drink or type of liquor. Ask what type of drink they would like. Cultivate a good memory of names. (example: sweet. take the order from left to right. For after dinner or late evening . make a helpful suggestion. Instead. Knowledge of drinks and their ingredients is necessary in suggestive selling. acknowledge the customer and let them know you will be with them shortly. "no garnish".Class 7 You’ve just finished a very busy class learning all about beer. In this class you will learn: 1. Always recommend special drinks. Try to make each patron feel important. Coffee drinks and Cream drinks can be an effective sale. Drinks are to be built as specified. and extra steps. "very dry". alcohol & spirits. Beverage management 4. "on the rocks". Try to remember a patron's favorite brand or drink. Hot drinks are warm and a good winter suggestion. For brunch . sour. Keep in mind the "single" customer gets impatient. unless customer requests a specific change. If there are women in the party take their order first. This will help eliminate mistakes.Brandies. customer dissatisfaction. act. Mimosas and Screwdrivers are good suggestions. Cordials. The time of day is also a factor to keep in mind when suggesting cocktails and mixed drinks.Bloody Mary's. wine. and how they like it prepared. Layered drinks Customer Service Smile! Make eye contact (look at customer when greeting). If a customer hesitates when ordering. Pay close attention to specific requests such as "with a twist". If more than one person is in the party. Be mindful of the order in which patrons arrive. the server should offer a bottle or carafe of wine. Now it’s time to learn how to run a bar and to prepare layered drinks. Call them Mr.). Tall cool drinks or chilled mugs on a hot day are inviting.until you know them well enough to call them by their first names.
.... Managing money Money handling Register drawers are to be kept closed except for ringing in drinks or making change for customer. Always make sure the label of the bottle is turned towards the patron so he/she can see what you are pouring..... Never fill a glass so full that it spills when the patron attempts to pick it up.. When a drink is ordered. Only perform one cash transaction at a time. ask your guest if they will be running a tab.. Count your bank at the beginning of your shift.. Place your mixing glass on the bar.This will help eliminate shortages or overages. Put the money on the top of the draw and then count back the change. try to be as precise as possible at all times. mixing cup and strainers. If allowed.. Cash transactions must be rung up immediately. As soon as you mix a drink. Price look up 86. Return each bottle to its proper place immediately after using it so that you and other bartenders can reach for it without losing time looking for it. Now are ready for the next drink.. All transactions are immediate.. Repeat back the amount of money the customer gave you.. and wash and rinse your glass.... Say out of $20…. Good efficient work habits will save time in the long run....... Allow for ice melting during the shaking process.. If more than one drink is ordered. Never attempt to scoop the ice with the glass. Cash Registers PLU.. Your bank is the amount of money that you are given to start your shift. Do not go into other server’s drawer. put the bottles back in their places.. follow the correct procedures. A whiskey service glass (jigger) or a double jigger might be used for measuring all liquor... If yes.. Checks from the service bar should "Red Lined" by the service bartender after each drink order is completed. If free pouring... This invariably results in chipped glass. At no time should there be money left on or near the register waiting to be rung in... discard the ice....Register draw has more money than the reading 77 ..... Use the ice scoop. Some registers calculate the amount of change due back. Exact amount given needs to be rung up in register. except for items that are served in a wine glass.. and pour the ingredients where the customer can see. place the glasses in a straight row with the rims touching. place the required glass on the bar rail... Never use hands when handling ice...Out of stock Over.
Credit card procedures Every establishment may have different procedures. Ample time will be given to train you on credit card procedures. Tips If a customer has left money on the bar that you think is intended as your tip but you don't want to seem presumptuous, have your relief bartender nicely ask, “Is this a tip for______?” If all else fails, let your relief bartender know that certain customers have not had the chance to tip you yet. The relief should split the tip with you accordingly and put your share someplace where you can pick it up at a later time. Give your customers the opportunity to tip you. Never leave the bar without thanking your customers and letting them know that you are leaving! Declaring Tips The days of bartenders being able to pay rent with their paycheck and banking the cash tips are gone. Most bartenders are making the same, if not less, than they were ten years ago before the 8% tax rule came into the picture. The Tax Equity and Fiscal Responsibility Act of 1962 (T.E.F.R.A.) established regulations for the reporting of tips received by employees working in the food and beverage industry. This tax rule makes bar and restaurant owners responsible for seeing that at least 8% of their gross receipts are reported as tipped income by their tipped employees. The government assumes that we are tipped at least 8% of the business' gross receipts. Therefore, if the total amount of tips reported by employees does not equal at least 8% of the gross receipts by tax time, the business must allocate the difference to the individual employees that created the shortfall. Avoid any surprise allocations at tax time by declaring your tips as you go. Many businesses compute this figure and allocate for you on a daily or weekly basis. It is best to keep personal records of your tips, hours, and if possible, your gross sales.
Beverage management Inventory control Inventories of all liquor stock are generally done on a monthly basis. The purpose of the inventory is to determine a liquor cost for the bar or restaurant. Partial bottles are inventoried by tenths. The bottle in the illustration below contains seven tenths (0.7) of liquor. If the total bottle costs $11.50, then the value of the liquor in the bottle would be $8.05 (.7 x $11.50 = $8.05). The inventory controls under the bar and remote are a must for a successful operation.
Total sales for the month: $49,859.00 What is the liquor cost percentage for the month? $11,232 divided by $49,859 = 22.5% liquor cost percentage A safe operating margin is between 18% and 25% liquor cost. Four reasons that cause a higher liquor cost 1. Over pouring 2. Free drinks 3. Under pricing 4. Theft
Pony glasses are used most often for layered drinks such as Mudslides, B-52’s, After Fives & Slippery Nipples.
When layering a drink: 1. Pour the heaviest liqueurs first. Pour the second liqueur slowly over a bar spoon or a cherry and it should layer. 2. For two liqueurs pour ¾ oz, for three liqueurs pour ½ oz. of each.
B-52 ½ oz. Kailua, Grand Marnier, Bailey’s MUDSLIDE ½ oz. Kahlua, Vodka & Bailey’s SLIPPERY NIPPLE ¾ oz. Sambuca & Bailey’s one drop of Grenadine AFTER FIVE ½ oz. Kailua, Peppermint Schnapps & Bailey’s.
FLOATING (layered drinks) This lesson will be demonstrated by your instructor. Floating or layering will create a rainbow effect in a glass with different colored cordials that requires a special pouring technique. Simply pour each liqueur slowly over an inverted teaspoon (round side up) into a glass. Start with the heaviest liqueur.
In this last class you will learn: 1. Alcohol certification (can be done earlier) Products and premium brands Vodka Varieties 42 Below Vodka 42 Below® vodka Absolut Vodka Absolut® vodka Absolut® Raspberri vodka Absolut® Peach vodka Absolut® Mandarin vodka Absolut® Kurant vodka Absolut® Peach vodka Absolut® Citron vodka Absolut® Limon vodka Absolut® Pepper vodka Absolut® Ruby Red vodka Absolut® Vanilla vodka Aslanov Vodka Aslanov® Blue vodka Aslanov® Lemon vodka Aslanov® Blackcurrant vodka 81 .Class 8 You now know how to run a bar employing excellent customer service. Products and premium brands 2. Interviewing process and skills 4. Graduate services 3. beverage management and also preparing layered drinks. Building your resume 5. Common bartending mistakes to avoid 6. money management.
Banff Ice Vodka Banff® Ice vodka Bartons Vodka Bartons® vodka Belvedere Vodka Belvedere® vodka Bison Grass Vodka Bison Grass® vodka Blavod Vodka Blavod® vodka Burnett’s Vodka Burnett's® coconut vodka 82 .
Ciroc Vodka Ciroc ® vodka Finlandia Vodka Finlandia® crarnberry vodka Finlandia® pineapple vodka Finlandia® vodka Fleischmann’s Vodka Fleischmann's® vodka Fris Vodka Fris® apple vodka Fris® vodka Godlenbarr Vodka Goldenbarr® chocolate vodka Grey Goose Grey Goose® L'Orange vodka Vodka Grey Goose® vodka 83 .
Ikon Vodka Ikon® vodka Inferno Vodka Inferno® Pepper Pot vodka Ketel One Vodka Ketel One® vodka Korski Vodka Korski® vodka Koskenkorva Vodka Koskenkorva® vodka McCormick’s Vodka McCormick's® vanilla vodka 84 .
OP Vodka OP® flavored vodka Orange Reef Vodka Orange Reef® vodka Popov Vodka Porpov® vodka Skyy Vodka Skyy® Blue vodka Skyy® citrus vodka Skyy® melon vodka Skyy® spiced vodka Skyy® vodka Smirnoff Smirnoff® apple vodka Vodka Smirnoff® Blue Label vodka Smirnoff® Citrus Twist vodka Smirnoff® citrus vodka Smirnoff® Cranberry Twist vodka Smirnoff® cranberry vodka Smirnoff® Green Apple Twist vodka Smirnoff® Lemon Twist vodka Smirnoff® lemon vodka Smirnoff® Orange Twist vodka Smirnoff® orange vodka Smirnoff® Raspberry Twist vodka Smirnoff® raspberry vodka Smirnoff® Red Label vodka Smirnoff® Vanilla Twist vodka 85 .
Smirnoff® vodka Smirnoff® Watermelon Twist vodka Smirnoff® watermelon vodka Stoli Vodka Stoli® Cranberi vodka Stoli® Kafya vodka Stoli® Limonnaya vodka Stoli® Ohranj vodka Stoli® Persik vodka Stoli® Pertsovka vodka Stoli® Raspberry vodka Stoli® Strasberi vodka Stoli® Vanil vodka Stoli® Zinamon vodka Stolichnaya Vodka Stolichnaya® cinnamon vodka Stolichnaya® coffee vodka Stolichnaya® cranberry vodka Stolichnaya® lemon vodka Stolichnaya® orange vodka Stolichnaya® peach vodka Stolichnaya® pepper vodka Stolichnaya® raspberry vodka Stolichnaya® strawberry vodka Stolichnaya® vanilla vodka Stolichnaya® vodka Tanqueray Vodka Tanqueray® Sterling vodka Thor’s Hammer Vodka Thor's® Hammer vodka UV Vodka UV® blue raspberry vodka UV® cherry vodka UV® citrus vodka UV® Citruv citrus vodka UV® orange vodka 86 .
Vladivar Vodka Vladivar® vodka WKD Vodka WKD® Original Vodka Blue WKD® Original Vodka Iron Brew Wyborowa Vodka Wyborowa® vodka Zubrowka Vodka Zubrowka® vodka 87 .
Gin Beefeater Gin Varieties Beefeater® gin Bombay Sapphire Gin Bombay Sapphire® gin Boodles Gin Boodles® British gin Gilbey’s Gin Gilbey's® gin Gordon’s Gin Gordon's® gin 88 .
Jacquin’s Gin Jacquin's® orange flavored gin Larios Gin Larios® gin London Gin London® dry gin Miller’s Gin Miller's® gin Old Tom Gin Old Tom® gin 89 .
Pimm’s Gin Pimm's® gin Plymouth Gin Plymouth® gin Seagram’s Gin Seagram's® gin Seagram's® lemon gin Seagram's® Lime Twisted gin Steinhager Gin Steinhager® gin Tanqueray Gin Tanqueray® gin Tanqueray® malacca gin 90 .
Whiskey Bushmill Whiskey Varieties Bushmills® Black Bush Irish whiskey Bushmills® Irish whiskey Calvert Extra Whiskey Calvert Extra® whiskey Early Times Bourbon Whiskey Early Times® bourbon whiskey Evan Williams Bourbon Whiskey Evan Williams® Bourbon Whiskey Four Roses Bourbon Whiskey Four Roses® bourbon whiskey 91 .
Gentleman Jack Bourbon Whiskey Gentleman Jack® bourbon whiskey George Dickel Whiskey George Dickel® Tennessee whiskey Heaven Hill Bourbon Whiskey Heaven Hill® bourbon whiskey Henry McKenna Bourbon Whiskey Henry McKenna® bourbon whiskey 92 .
. Jack Daniel's® Tennessee whiskey Jameson Whiskey Jameson® Irish whiskey Jim Beam Bourbon Whiskey Jim Beam® bourbon whiskey Jonnie Walker Whiskey Johnnie Walker® Black Label whiskey Johnnie Walker® Red Label whiskey Knob Creek Bourbon Whiskey Knob Creek® bourbon whiskey 93 ..Jack Daniel’s Whiskey Jack Daniel's® Old No.7 Te.
Marker’s Mark Bourbon Whiskey Maker's Mark® bourbon whiskey Old Charter Bourbon Whiskey Old Charter® bourbon whiskey Old Grandad Bourbon Old Grandad® bourbon whiskey Whiskey Old Potrero Whiskey Old Potrero® rye whiskey Rebel Yell Bourbon Whiskey Rebel Yell® bourbon whiskey 94 .
Tullamore Dew Whiskey Tullamore Dew® Irish whiskey Wild Turkey Bourbon Whiskey Wild Turkey® 101 bourbon whiskey Wild Turkey® bourbon whiskey Yukon Jack Whiskey Yukon Jack® Canadian whiskey 95 .
Tequila Agavero Tequila Varieties Agavero® tequila liqueur Cabo Wabo Tequila Cabo Wabo® anejo tequila Casa Noble Tequila Casa Noble® anejo tequila Casa Noble® gold tequila Casa Noble® Reposado tequila Casa Noble® white tequila El Tesoro Tequila El Tesoro® anejo tequila Herrandura Tequila Herradura® blanco tequila Herradura® silver tequila 96 .
Jose Cuervo Tequila Montezuma Tequila Jose Cuervo® 1800 tequila Jose Cuervo® aged tequila Jose Cuervo® Clasico silver tequila Jose Cuervo® Especial gold tequila Jose Cuervo® gold tequila Jose Cuervo® Mistico tequila Jose Cuervo® Reserva de la. Jose Cuervo® silver tequila Jose Cuervo® white tequila Montezuma® gold tequila Patron Tequila Patron® silver & gold tequila Sauza Tequila Sauza® blanco tequila Sauza® Conmemorativo tequila Sauza® Hornitos Resposado tequila 97 ...
Rum Admiral Nelson Rum Varieties Admiral Nelson® spiced rum Appleton Estate Rum Appleton Estate® Dark Jamaica rum Bacardi Rum Bacardi® 151 rum Bacardi® 8 rum Bacardi® aged rum Bacardi® anejo rum Bacardi® apple rum Bacardi® Big Apple rum Bacardi® black rum Bacardi® Carta Blanca white rum Bacardi® Coco rum Bacardi® dark rum Bacardi® gold rum Bacardi® lemorn rum Bacardi® light rum Bacardi® Limon rum Bacardi® O rum Bacardi® orange rum Bacardi® raspberry rum Bacardi® Razz rum Bacardi® silver rum Bacardi® spiced rum Bacardi® Superior rum Bacardi® Tropico rum Bacardi® Vanil rum Bacardi® vanilla rum 98 .
Blackbeard Rum Bacardi® white rum Blackbeard's® spiced rum Bundaberg Rum Bundaberg® amber rum Bundaberg® dark rum Captain Morgan Captain Morgan® coconut rum Captain Morgan® Original spiced rum Captain Morgan® Parrot Bay mango rum Captain Morgan® Private Stock dark rum Captain Morgan® Silver spiced rum Captain Morgan® spiced rum CocoRibe® coconut rum CocoRibe Rum 99 .
Cruzan Rum Cruzan® banana rum Cruzan® coconut rum Cruzan® dark rum Cruzan® mango rum Cruzan® orange rum Cruzan® pineapple rum Cruzan® rum cream liqueur Don Q® 151 rum Don Q Rum Gosling’s Rum Gosling's® black rum Gosling's® Black Seal rum Havana Club Rum Havana Club® 7 Years rum Lamb’s Rum Lamb's® dark rum Lamb's® navy rum 100 .
Lemon Hart Rum Lemon Hart® dark rum Malibu Rum Malibu® coconut rum Malibu® mango rum Malibu® pineapple rum Mount Gay Rum Mount Gay® Barbados rum Mount Gay® Eclipse Barbados rum Myer’s Rum Myer's® aged rum Myer's® dark rum 101 .
Brandy Bols Brandy Varieties Bols® cherry brandy Christian Brothers Brandy Christian Brothers® brandy Christian Brothers® Frost White E&J Brandy E&J® brandy E&J® Cask & Cream brandy Mohawk Brandy Mohawk® Extra Sharp ginger brandy Stock 84 Brandy Stock 84® brandy 102 .
Cognac Alize Cognac Varieties Alize® cognac Courvoisier Cognac Courvoisier® cognac Hennessy Cognac Hennessy® cognac Polignac Cognag Polignac® cognac Remy Cognac Remy Martin® cognac Remy® Red cognac 103 .
com Interviewing process and skills Here is an explanation of the interview process in the hospitality industry and what beverage managers look for during the interview. 3. getting a copy of your diploma or for any other school matters. This will bring you to Graduate Services: 3. getting the new jobs. 104 . Good beverage managers will be good listeners.) First: Go to http://wwwbartendingschool.________________. dole out their inventory. The costs of hiring the wrong bartender can be staggering. They know that bartenders are key employees.) Fill out the form on line & send in the request! 1. 5. The best telephone number to reach: (____). The date that you took the ServSafe alcohol certification. It’s better for them to operate short-handed for a period of time and rely on their existing staff to cover the bar than hiring someone unqualified or inappropriate for the establishment. They serve their clientele. 2. and have their hands in the till.Graduate Services Please read this entire section! Here are the directions to begin your job search using our online job assistance site: 1.com 2. For all questions. It will be more advantageous in the long run to delay hiring another bartender until the right candidate can be found. They will watch your facial expressions and your body language. It’s extremely difficult for them to learn anything about you if they are doing most of the talking. The approximate date that you graduated:_____/________200?. ____/______200? Write your password here:____pin #: ______________. please email: enroll@bartendingschool. Maintaining a qualified bartending staff requires time and a great deal of effort. Please write here the name of your instructor:________________________. 4.) Click the Grad Services button. Selecting the right person for the job the first time around requires preparation and the ability to learn a lot about the potential bartender in a very short period of time.
Visit them during the times you are considering working. people who can testify directly about your abilities. and work ethic. etc. Your neatness. At this time you have little. If you are new to bartending. such as how many hours a week you need to work and how much money you need to earn a week.). A manager should not give you an overly optimistic impression of your advancement prospects within the company. Pick places you want to work at but will not be too upset if you lose the job. it’s advisable to maintain steady eye contact with the interviewer. See what the crowd is like (large. Based on what the employees wear. and how much you can expect to earn. correctness. You could become disillusioned and resentful as the reality of the situation sets in. The eyes often hint at the person’s level of confidence. Never underestimate the importance of feeling comfortable about making a great first impression. you will gain experience interviewing. and if you do somehow luck into the job. If the person has difficulty maintaining your eye contact. Also. You will make this decision based on what you observed in number 1above. 105 ." The odds are you will not get the job. Failing to do so may expose them to charges of negligence. quiet. truthfulness. Eye contact — When in an interview. Under or over dressing can be a real turn-off to the person doing the hiring. you want to dress a notch above. character. and if there are any scheduling conflicts you need to mention. Also. Availability — It’s best for you to ask a realistic estimate of how many hours a week you might work. it may provide some insight into his or her personality. Scheduling limitations — If you’re handed an application. and character. small. the odds are you will have a hard time and possibly get fired. then DO NOT apply to your "DREAM JOB. Ask yourself .Here are some of the things managers look for in an interview: Appearance — The appearance of a person’s application for employment often reveals as much about his or her level of professionalism and attention to detail as does the written information it contains. so be alert for that. When preparing for your interview or filling out an application – DRESS APPROPRIATLY. if any experience interviewing for a bartending job. you may be asked if you have reliable transportation. You will forever be haunted by the bartending job that got away. Checkout potential employers first. References — Prospective bartenders should be asked to supply three or four professional references. Can I learn anything here? Can I get along with the crowd? Do I like the way the employees dress and act? What types of drinks do they serve and what specials do they routinely have? 2. and presentation reflect much about you. rowdy. you will be asked a few screening questions. 3. They will ask for alcohol certification.Is there any money to be made here and is this a great place for me to start? Be honest with yourself. Tips to do before interviewing: 1.
A manager has to assume the best you're ever going to look is when you are applying for a job. If you show-up in torn jeans, old tennis shoes and a worn out t-shirt, the manager has to assume it's only going to get worse. If the employees of the establishment dress in jeans, then you want to apply in casual dress slacks and a plain collared shirt. If the bartenders are in "uniforms" such as collared shirts with ties and black slacks, then go with black slacks and a plain (preferably white) long sleeve, collared blouse or shirt. If the bartenders are in tuxes, then go with a business suit that is not too stiff or looks like you should be selling shoes or insurance. You dress this way even if you only plan on walking in a grabbing an application. There is NO EXCUSE to say, "Forgive the way I am dressed, I didn't think I'd be meeting with anyone today." Remember… FIRST IMPRESSIONS are LASTING IMPRESSIONS. 4. When preparing for the interview or filling out an application, always carry a resume and a business card. Though not appropriate in all cases, they will work for you in more cases than they work against, especially in corporate chains. The resume makes your application stand out in a stack of fill-in-the-blank applications. Also, it addresses the "I can't find any applications right now, come back later." Even without direct bartending experience, 99% of previously employed individuals can make their past experience apply to bartending. The card can work several ways. Many times an employer is disorganized and the applications tend to be thrown away within a day or two. If a potential employer says that they are not hiring right now, ask to leave your application and hand them a card and say, "I understand you are not hiring today, but I'm sure you know how quickly that can change. Here's my card. If you need someone unexpectedly, even if just for a busy night or two, please give me a call." Many times an employer will place your card somewhere they can remember it and look for it when in a tight situation. For those with no bartending experience, there have been several who have made a business card which indicated they do private parties, etc. This gives the impression of experience when none or very little may exist. Use the application of the previously mentioned at your discretion. Bring your own pen to fill out any paperwork. 5. During the interview process - Keep telling yourself to speak slowly, take breaths, and do not talk too much. Employers like to feel like they are the boss and would rather hear themselves talk than you. When you speak, be confident and professional. Do ask questions about the establishment, not ones that pertain to how much money you will make or when you can have time off (not just yet.) Ask about the type of clientele, what will be expected out of you, how things are done in this establishment and what you would need (i.e. ServSafe or TIPS certification) to obtain the position.
6. During the interview process - Be ready to answer the most common interview questions. Examples: Q: Why do you want to work here? A: Do NOT tell the interviewer you are trying to find a job and are canvassing. That will put you on the bottom of the list as I figure you are flighty and will take whatever job offers you $.25 more an hour. DO tell the interviewer that you specifically want to work in this establishment. It is to your benefit and the interviewer will think you are going to take the job seriously. Q: Are you familiar with our establishment? A: This is where rule number 1 comes in again. Even if you only came in once before, answer "Yes!" enthusiastically. Tell the interviewer you have patronized the establishment and really enjoyed the atmosphere, crowd, and the service. Q: How soon can you start? A: This can be tricky. If you indicate you are working now but can start "right away" this indicates you are going to put your current employer in a poor situation. This in turn says you will probably leave this establishment on short notice when a better offer arises. If this is the case, tell them you can start right away as long as you work around your current schedule, but will give notice that day and they may release you from the schedule. Otherwise, tell them you want to give your current employer a week to two weeks notice to allow them to find a replacement. This is important when interviewing. If you are unemployed and you dressed appropriately then tell them you can start right now (and mean it). Have your liquor license, tools, Rolodex, change of clothes, comfortable shoes, etc. in the car and ready to go. You may be asked to start that minute. Q: What is your experience? A: If you have real experience then keep it straight forward and simple. If you don't, then DO NOT try and lie and fake your way through it. It is a small world and you will be found out just how small. However, you may have more experience than you think. Ever had a job where you handled cash, worked with customers, had to abide by tough schedules, worked long hours, etc., then you have many of the qualities needed of a bartender. Q: Are you willing to start as a server? A: Unless you have lots of experience and find jobs fairly easily then always answer "Yes!" However, ask how soon you should expect to move into a bartending position.
Q: Why should I hire you? You have little or no experience and I have a stack of applications with people with 5-10 years experience. A: This is where you catch them off guard by not crawling into your shell. You look them straight in the eye and reply, "I may not have 5-10 years of bartending experience, but I also don't have 5-10 years of bad habits you will have to un-train." Let them know that you want this job and you will do the job exactly the way the establishment wants it done, you don't know any other way to do it. Remind the interviewer that they probably have the current opening because of bad habits they couldn't break a previous bartender of. Tread lightly with this reply though. Q: I just don't know, I need someone, but I'm not sure you're it. A: This is where you have to be a good salesperson and fill the interviewer with confidence. Tell them you understand their apprehension. Tell them to put you on the schedule for slow week night or weekend at whatever "station" they want , you will consider this a "try out" and are willing to work for tips alone. If you don't perform to expectations, then they have no obligation to hire you and have lost nothing. 7. After the interview - If you actually met with someone, make every effort to remember their name. I know you may be nervous, but get their name, even if you have to ask for it again. A great way to remember this is to first say it five times to yourself in your head, then say their name several times to them when possible. Example: Mr. Smith, so what your question is how do you think I will be an asset to you establishment? At the end of the interview thank the manager by using his or her name. Then, mail a quick Thank You note to the person you interviewed with. This works and makes you memorable. If you didn't meet with anyone, or the manager told you they would be making a decision in a week, by all means follow-up with a phone call. Also, don't hesitate to re-apply at the same place in the future. Very few employers keep resumes or applications on file and simply look to new applicants when vacancies occur. 8. You got the job! - Do not be in a hurry to make best friends with everyone you work with. Be friendly, professional, and likable, but most of all be observant. Every bar has its click group and drama that is always being played out. Figure this out before being known as "her friend" or "his friend". Do not under any circumstance get into an emotional relationship where you earn your money! This is a professional job, NOT the movie “Cocktail.” Getting involved with a coworker can cost you your job fast. Most corporate companies have written polices prohibiting this for a reason. This also applies to customers. And by all means, do not encourage or even allow your significant other to loiter around your bar. Would you invite your boyfriend/girlfriend to hangout in your office if you had a corporate job? Besides, your bar job is your escape, it's where you interact and converse with patrons, as well as make your living. Don’t risk screwing up an opportunity that makes you money. A significant other can bring drama and scares away customers and even worse…… tips.
If you hope to go anywhere at your job. then you don't want your employer seeing you drunk or leaving with customers on your day off. It’s important to determine whether the person will fit in with your clientele. Be confident. The capacity to remain calm. This will make a change very easy and can actually make you in demand. club owners. and worst of all could cost you your job. Likewise. count money. and emotionally in control is another important bartending attribute to assess. Bartending is a very mobile skill and one of the best parts is working in lots of different environments. composed. well prepared. restaurant owners. Remember that references will be checked. Always make upward movements in your career. assessing a prospective bartender’s personal circumstances and stability is advisable. Get to know other bartenders. They will consider the range of your work experience and length of time worked at an establishment. This is your 20-second chance to make an impression. Always be networking and quietly looking for your next job. Show up well groomed. fellow-employees. A sloppy application says you could be sloppy at the bar. Do not get this confused with being flighty or flaky.Employees who make their work place also their hangout place are not always looked highly upon. Some patrons may want to even buy you a drink or want you to participate in their festivities. You want to be seen in the best light possible. For instance. Employers do look at gaps in work experience. your resume is the only thing that will convince someone to give you an interview! It must shine brighter than the others and float to the top for a chance at getting the job. and management team. With respects of resume tips. so it better be good. not arrogant. and as we know. unless you know somebody who knows somebody. 9. bars and restaurants are not well lit. You are a professional. Be prepared to explain lengthy gaps. Personality and demeanor — Not everyone has the personality to be a bartender. some might consider an applicant who is married less of an employment risk than someone who is single. If you were to drink on the job it impairs your abilities make rational decisions. DO NOT under any circumstance DRINK ON THE JOB. misspellings. Neatness and presentation reflect much about you. and well spoken. Reliability — When considering the high cost of employee turnover. or cross outs on your resume or application. Surprises aren't good here! Call your references so they will expect calls from your potential employers. 10. not everyone is compatible with the existing staff. watch patrons. as well as career and salary progression. People who tend to stay at their job for more than a year exhibit more stability than those who move from one place to another after only a few months. I know you may have gone to establishments where the bartender participated in the evenings events while on the job. etc. eventually. 109 . Be sure there are no errors. even managers at time indulge. Building a resume It is likely that your potential employer will see your resume and application before ever meeting you.
Serving an inferior product — Whatever the reason. Theft undermines trust and staff morale. Serving portions — Please understand that the misconception that “heavy” gratuities result from pouring “heavy” drinks is a costly one.Ability to learn and adapt — Here is where right out of bartending school can help! No matter how experienced a bartender is. there will still be aspects of the employment that require the person to adapt to a new way of doing things. Take care of your guests and the tips will take care of themselves. Among the mistakes bartenders often make is not enjoying what they’re doing. Make sure mixes are well prepared. Prima donnas should pick another trade. Short-term memory — Fault lies in the undeveloped ability to recall customers’ names and what they’re drinking. and juices taste fresh. Gratuities — Making a decent living behind a bar is best achieved through rendering prompt. While you’re being interviewing. Even when not completely psyched about coming into work. Concentrating on tips during a shift diverts your concentration from the job at-hand. That entails a cooperative effort: people helping each other to accomplish the stated objective. Common bartending mistakes to avoid No one is immune to making mistakes behind a bar. There is no more effective form of marketing than the enthusiastic efforts of servers at the point of sale. make things happen. In such a detail-oriented occupation and with so much human interaction. Over-portioning liquor jacks up costs. Fruit garnishes should be cut daily and be used only in good condition. and energize your guests. When it comes to the business’s product. bartenders must maintain their composure and remain in control of their emotions. even when there may be no direct financial compensation pending. swells alcohol potency. Although people appreciate bartenders remembering their names. people are bound to make mistakes. Professional Demeanor — Crank up the pressure and even common courtesy quickly disappears. Success in the bar business requires a pervasive team attitude and looking out for the house’s best interests. Depositing all of the bar’s cash proceeds should be done without hesitation. Improprieties handling cash — Running an honest till is a conscious commitment. Their drinks will suffer by comparison. great bartenders don their “game faces” and do their level best to give bar guests a worthy performance. assessing how flexible and willing to learn you appear to be is critical. Suggest new drinks and new products. if a drink is not up to quality standards. not vented onto the clientele or co-workers. Pouring heavy shots undermines the business. they 110 . competent service. don’t serve it. Bartending should be fun. don’t take short cuts. Running an honest till is the only financially and ethically sound course of action. Stress and frustration must be internalized. Up-sell — Don’t be complacent just filling the orders. and the other bartenders on the staff who pour according to the rules end up losing out. Regardless. and increases liability.
Treating select customers like secondclass citizens is not part of the job description. Setting priorities — Working a high-volume bar requires the ability to “take care of first things first. Your attitude and demeanor can betray how you feel as clearly as inattentive service. or preparing drink orders for servers before finishing a conversation with a regular. 111 .” such as waiting on bar customers before washing glasses. Prioritizing tasks according to their highest and best use of time is a proven method of wrenching order out of chaos. it’s a fundamental mistake to act upon those sentiments. Favorite customers — While it's natural to prefer serving some people to others.fully expect bartenders to remember what they’re drinking.
A fine brandy infused with extracts of ripe apricots it is golden brown in color and bottled at no less than 70 proof. It's less sweet than Benedictine.A sweet. vegetable or fruit. making change.Appendix A Bartending terminology A lot of the terms and phrases listed below are standard throughout the industry. dry and with only a slight molasses flavor. mild liqueur with the flavor of Anise (licorice).A Brand of Cuban or Puerto Rican rum. usually light bodied.Non-alcohol drink. BACARDI. served as an addition to a strong alcoholic drink at no charge. APERITIF. ADD-ON. the French version being Calvados. AMARETTO.Operating cash .Round tray with a skid resistant surface used to bring several beverages or items to a table. It is the intoxicating ingredient in distilled and fermented beverages. 112 . BAR MIXES. BAR-TRAY. Examples: Dubonnet.usually locked and counted by the establishment.Same as Sour Mix. pouring wine. The principal flavor ingredient is the Anise seed. apricot and other ingredients. It is an American product.A beverage made from brewed and fermented malt and/or cereal. Comes in light and dark (dark being a bit sweeter).A brandy distilled from the juice of apples (also called Apple Brandy). It has a wine base and a low alcoholic content. BANK.Bartender’s assistant that is responsible for drawing beer. It comes in both red and colorless. B&B.An extension or addition to a drink order. Our course offers extensive hands-on training as well as the details of using these definitions. It is fuller bodied and more bitter than beer. BARBACK. Vermouth APPLE JACK. ringing up checks and stocking. usually water. BACK.A French word meaning "Appetizer". A good bartender will know the profession inside out and have the ability to understand various words related to all aspects of the hospitality industry.An Italian liqueur made from a brandy base with a blend of almond. APRICOT FLAVORED BRANDY. ALCOHOL.A Liqueur blended with Benedictine and Cognac. See sour mix in this section. ANISETTE. This beverage is served before meals to stimulate the appetite.A colorless liquid made from any grain. It’s the money with which you start. ALE.
contains the enzymes that convert grain starch into fermented sugar. Examples: Wild Turkey.A strong.To mix a single drink from two or more liquids. bark and other secret ingredients. Old Granddad BRANDY. Almost all beers sold in the U. Gives the drink a quick mixing without shaking. BOURBON. BEER. It has a deep purple color and is bottled at no less than 70 proof. dark. brewed in the spring from the residue left in the vats just before they are cleaned each year. say this to inform them of your presence.S.A blend of aromatics made from numerous and sutle combinations of roots. ripe blackberries. it is used in mixing drinks. These brandies are aged in oak casks and are usually bottled at 80 proof. sweet beer. from grains. It is boiled with hops (or flavoring) prior to fermentation. Usually made in Kentucky. barks. is also widely used in cooking. government specifies that 51% or more of the grain mixture used must be corn and it must be run off the still at 160 proof or less. BOX. usually only once. BLACKBERRY FLAVORED BRANDY. are of this type. and bottled at no less than 80 proof. or malt and additives such as corn. This Cognac based liqueur contains a variety of herbs. The U. or as aperitifs.A beer with a shot poured into the beer.S. 113 .A distilled spirit made from at least 20 percent 100 proof straight whiskey. liquors or digestive. It is blended either with other whiskey or neutral spirits or both.Pour into and out of a shaker.Whiskey distilled in the U.S. BOILERMAKER. or barley-malt.A Brazilian spirit made from juice of sugar cane. BEHIND YOU. BLENDED WHISKEY. Drink “Caipirinha”.S. CALL LIQUOR. Be concerned with fruit flies with all brandies. berries and herbs.Systematic order for "Calling-In" drinks to the bartender. usually bourbon or rye that is at least four years old and bottled at 100 proof under U. BOCK BEER. Bitters is characterized by a bitter taste.One of the world's first fine liqueurs. BITTERS. CALLING ORDER. Bottled proof may be no less than 80. made in France by the Benedictine Monks in the 16th century.BARLEYMALT.A particular specified brand of any liquor requested by the customer. BONDED. government supervision. The best-known brand is Angostura orange bitters. CACHACA.When behind a person. rice or sugar.Distilled from fermented mash of grapes or other fruits.A product obtained from controlled fermentation of malt and water alone.Fine brandy infused with extracts of fresh. roots.Straight whiskey. BLEND. Brandy.The sprouted barley. flowers. long enjoyed as an after dinner drink. BENEDICTINE.
but in a separate glass. COCKTAIL. corn and barley.A fine brandy made from grapes grown in the region of Cognac France. meaning triple dry. 114 . made with a brandy base and flavored with peels of oranges grown in the West Indies. dry aroma. The famous green Chartreuse. Produced only in Canada.A light-bodied blend of whiskeys usually distilled from rye.S. regardless of the quality. colorless liqueur. which is 110 proof. deep. contains some 120 different ingredients. dishes. under government supervision. are at least 4 years old. pull one of the feathers and give it to the soldiers so they could stir their drinks with it. Some congeners must remain. from which it gets its name. CREAN DRINK. Examples: Singapore Sling and Fireballs CLEAR.A French apple brandy distilled in Calvados. The French government protects the name and no other brandy distilled elsewhere may be called Cognac. 7-up & soda water that is served with the drink. as they constitute the natural flavor of the whiskey.A term used by the general public and having several different meanings. burgundy red color and is bottled at no less than 70 proof. they would ask for something with which to stir their drinks.CALVADOS. Betsy would reach back. Cognac is known for its smoothness and heavy. CHASER Mixes such as: Coke. which is lighter and sweeter and now marketed in the U. Most people believe that the word “cocktail” originated during the American Revolution.A green and yellow liquor that is one of France's greatest. and bar glasses from the bar. contains some 130 different ingredients. COGNAC. flowers. The formula is highly secret. Similar products under other brands are known as Triple Sec. Examples: Sidecar.A fine brandy infused with extracts of ripe cherries. CREME DE CACAO. spices and fruits.See Liqueur. There was a tavern in New York run by Betsy Flannigan who decorated her back bar with rooster tail feathers. COINTREAU.S. France. It is a rich. at 86 proof. roots. The aging process in charcoal barrels further removes them. Chasers can also be alcoholic such as a "beer chaser" with a shot. It is a brandy base cordial and distilled with a combination of herbs. bark. Margaritas CONGENERS.Any cocktail made with cream as one of the ingredients. When soldiers came in to the bar. The amounts of congeners are controlled by the proof at which the spirit is distilled.To remove all remaining silverware.A proprietary name of a sweet. esters and traces of acid found in newly distilled grain spirits.The oils. The yellow chartreuse.A dark brown or clear sweet-chocolate-flavored liqueur made of cocoa beans. CANADIAN WHISKEY. CHARTREUSE. Example: Boiler-maker CHERRY FLAVORED BRANDY. most Canadian whiskeys sold in U. CORDIAL.
CREME DE CASSIS- A deep burgundy colored liqueur made of black currants, it is of lower proof than most liqueurs and makes a fine aperitif when mixed with either sweet or dry vermouth. CREME DE MENTHE- A delicious, cool mint-tasting liqueur made from fresh mint and peppermint leaves. The most popular is the green Crème De Menthe. Though, it also comes in white (or clear), gold and rose. It is the most popular of all the liqueurs. Examples: Crème De Menthe Frappes. Grasshopper & the Stinger) CURACAO- A brandy- based liqueur flavored with the distillation of the dried peel of green oranges grown on the Island of Curacao. It is similar to Triple Sec, but not as highly refined. Curacao has the flavor of oranges and is amber in color. However, there is also Blue Curacao, which tastes identical but is simply blue in color. DISTILLATION- The process of reducing the water content of alcoholic liquids so that they contain a greater proportion of alcohol. It requires heating the liquid until the alcohol boils and vaporizes. These vapors are caught, cooled, and condensed into liquid. DOUBLE- Usually two shots of liquor or two portions of a particular cocktail. It should be served in an oversized glass. DRAMBUIE- A reasonably dry liqueur with a scotch base, flavored with heather honey from Scotland amber in color. Example: Rusty Nail. DRAW- Pouring draft beers from a tap. DRY- Not sweet. A term used to describe wines and other drinks. DRY, VERY DRY, EXTRA DRY- Usually refers to Martinis and Manhattans where the absolute minimum of vermouth is desired. DUBONNET- An aperitif that is wine flavored with herbs. Originally a red wine and made in France, but now is also made as blonde or white Dubonnet that has a slight quinine taste. EIGHTY-SIX- This means decline further service of drinks. FACING- Carrying bills in hand, face-up, and according to denomination. FERMENTATION- A process by which yeast acts on sugar, converting it first into alcohol and carbon dioxide gas and then, unless it is protected from the air, into vinegar. This process is basic to the making of all alcoholic beverages. FLAG- Orange slice and cherry speared together. FLAIR- The practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools (e.g. cocktail shakers) and liquor bottles in tricky, dazzling ways. FLOATING OR LAYERING- When one liqueur is poured slowly over another so they do not mix together. FORTIFIED WINE- A wine with brandy added.
FOYER- Front entrance, lobby, or waiting room. FRAPPE- A "liqueur" mist served on packed crushed ice but without a twist and served in a cocktail glass. GALLIAINO- A superior yellow Italian liqueur, bottled in a distinctive tall bottle and with a mild spicy flavor. It enjoys particular popularity here in the U.S., perhaps due to the introduction of the Harvey Wall-banger. GARNISH- Bar food placed on or in a drink. Examples: cherry, olive, onion, and lime wedge, lemon peel GIN- Most often colorless, it is distilled from neutral spirits and receives its flavor and aroma from juniper berries, coriander and other ingredients. Gins sold around the world at 80 proof are bottled in this country at proofs varying from 80 to 94. GRAND MARNIER- A French liqueur made from Cognac, West Indies orange peel and other ingredients. Grand Marnier has a vague similarity to Curacao, but is quite distinctive and enjoys a very high reputation. GRENADINE- Bright red, sweet, non-alcoholic syrup made from pomegranate and raspberries. It is used principally for flavoring cocktails and mixed drinks. Example: Shirley Temple GUN- Automated dispenser that pours all the mixes required in many drinks. Usually: Coke, 7-up, tonic & soda water. Many establishments have automated liquor guns that pour measured amounts of liquor rather than out of the bottles. HEAD- 20% foam on the top of a draft or bottled beer. HIGHBALL- A combination of well liquor and gun mixes or juices. scotch & water, gin & tonic Examples: 7&7,
HOUSE- A generic brand of product poured when not specified to be a premium brand (inexpensive alcoholic products). "IN THE WEEDS"- An expression when bartenders can’t keep up with the orders and fall behind in service. HYDROMETER- An instrument used to measure the proof of alcoholic beverages. INFUSION- One of the methods used in the making of cordials. Aromatic ingredients are steeped in neutral spirits or brandy. IRISH MIST- A liqueur made from an Irish whiskey base and flavored with honey, herbs and other ingredients. IRISH WHISKEY- Produced only in Ireland, it is blended whiskey containing both barley malt and grain whiskeys. It is processed similarly to scotch, but heavier and more full-bodied than scotch and is usually 86 proof.
JAMAICAN RUM- Heavy-bodied rum produced on the island of Jamaica from sugar cane molasses and other by-products of sugar cane. Rum may vary from light amber to almost black in color and proof may vary from 80 to 151. Example: Myers Dark Rum KAHLUA- Mexican coffee liqueur made from coffee beans, cocoa beans, vanilla beans and brandy. It is dark brown in color and has a low proof. Examples: Black Russian, Toasted Almond KUMMEL- Originally made in Germany and Switzerland from coriander, anise and caraway seeds. It has the distinctive flavor of the caraway seed. The word kummel means caraway and it is a rather sweet, colorless liqueur. LACE- Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink. LAST CALL- The notice given to customers prior to bar closing time. LIQUEUR/CORDIAL- An alcoholic beverage produced by combining a spirit (usually brandy) with fruits, flowers, herbs, seeds, roots, plants or juices to which sweetening has been added. Practically all liqueurs are sweet and colorful, with a highly concentrated dessert-like flavor and are usually served after meals. Remember that the words ‘liqueur’ and ‘cordial’ are synonymous. Examples: B & B, Grand Marnier, Galliano, Kahlua. LIQUOR- A distilled spirit: Vodka, gin, rum, tequila, whiskey, brandy and tequila. In American usage, it means spirits. LIQUOR ROOM- The storage area for liquor and bar items. LITER-½ LITER- Decanter used in serving house wines. LOWBOY- A small candle in a glass used throughout the restaurant. MASH- In whiskey making, mash is grain that is steeped in hot water to change its starch into sugar. METAXA- A Greek brandy with a slightly resinous flavor. MIST- Any liquor served on crushed ice with a twist. Served in a rocks glass. MIXES- Products such as Coke, ginger ale, 7-up, soda, tonic (quinine water), usually served with liquor. Anything other than the liquor or cordial is usually a garnish or a mix. MUDDLE- A wooden bar utensil used to mash or crush garnishes, bitters, and sugar in a rocks glass. NEAT- Term used when pouring liquor directly into the glass (Never chilled or strained). NEUTRAL SPIRIT- A practically tasteless, colorless alcohol distilled from grain, like whiskey, but at 190 proof or above, where as whiskey must be distilled at less than 190 proof. Neutral
and flags. This spice is sprinkled on top of the whip cream. to light brandy-like varieties selected for special 118 .Used in spearing olives. ROCK AND RYE. Pernod is used as an aperitif and as an ingredient in some cocktails. and many other types of liquor. which enhances the overall taste and appearance.A French anise-flavored liqueur and absinthe substitute. cane syrup and molasses and bottled at no less than 80 proof. NUTMEG. usually 2-3 doors on back bar where all juices. Used to serve in a foyer or any area. ON AND OVER.S. PORTA BAR.Rich. onions. ON THE ROCKS. PORTER.A brand of product specifically asked for that carries a premium price (expensive alcoholic beverages). lager type of beer. garnishes and mixes are stored for access for the bartenders.Small refrigerator.A particular group of customers.A Greek brandy with anisette flavor. darker and thicker than stout. sweet ale with a heavy foam. PROOF. PERNOD.Are Rye whiskey sweetened with rock candy and fruit juice.A peppermint-flavored liqueur similar to white Crème De Menthe.System of measuring the alcoholic content of spirits.A light.The typical garnish for frozen and coffee drinks. vodka.Served over ice cubes.spirits are used in blended whiskeys and in the making of gin. proof is double the percent of alcohol. ORGEAT. PARTY. Most rum are blends of several aged rums. NIGHTCAP.A wine or liquor taken before bedtime. In the U.A drink made in the blender or mixer and then poured over ice (rocks). on request only. Ranging from heavy pungent types.Small self-contained bar on rollers. PREMIUM. PILSNER. OUZO. PICK-ME-UP.An alcoholic distillate produced from the fermented juice of sugar cane. PEPPERMINT SCHNAPPS. Example: a whiskey marked ‘86 proof’ is 43% alcohol REACH-IN. but lighter in body and drier in taste. May have slices of fruit or crystals of rock candy in the product.A drink designed to relieve the effects of overindulgence in alcohol. RUM.non-alcoholic almond-flavored syrup used principally in the making of Polynesian drinks. PICKS.
SHOOTER. TRAILING.Distilled from a mash of grain containing not less than 51% rye. Used for replacement of sugar because there is no dissolving involved.A tall.Made with half sugar / half hot water.Produced only in Scotland.Not really a gin but a liqueur distilled from sloe berries. SPOTTERS – Professional bonded people paid by the establishment who come in pretending to be customers to observe the bartender’s service to detect wrong practices that affect costs and customer service. Their distinctive smoked flavor comes from drying malted barley over peat fires.These are vodka. SIDE OR BACK.aroma. 119 . Only Mexico may bear the name. All the scotch imported into this country is at least four years old and is usually 80 to 86 proof. SHERRY. Served in a tall glass with ice. It is a rich. but made from a rectified cane sugar distillate. Example: Sloe Gin Fizz SPIRIT. dry. deep red in color. not rum-based. whiskey and brandy. A stirring rod or swizzle stick is quickly rotated between the palms of the hands to form frost on the glass.The bar that is used by the dining room cocktail waitress only. but it is different in taste and heavier in flavor.Same as a shot.A wine that is characterized by its "nutty" flavor. rum. Sloe-berries are a type of plum that comes from the blackthorn bush. tequila. gin.A tall chilled and sweetened red wine or brandy laced with triple sec poured over ice with a splash ginger ale or 7up and marinade fruit. but most of the time served chilled. There are two main types of rum: light-bodied dry with only a very slight molasses flavor and heavy-bodied darker which is sweeter and more pungent.An extremely popular Jamaican liqueur. RYE WHISKEY. SIMPLE SYRUP.A distilled spirit of Mexico made from the fermented juice of the maguey plant (base or heart). The sweet type is sometimes called "cream" or "golden" sherry. It is much like bourbon in color.The action used to pour more liquor by slowly tipping the jigger as the pour bottle continues to pour. All scotch blends contain malt and grain whiskeys. traditionally rum-based cocktail & fill with cracked ice.Any non-alcoholic beverage served in addition to an alcoholic beverage. medium dry or sweet. TEQUILA. It ranges in color from pale to dark amber and is made either extra dry. elsewhere the spirit is known as mescal. SANGRIA. SCOTCH WHISKEY. SERVICE BAR. SLOE GIN. Flavored with a concentrate of the famous blue mountain coffee. SWIZZLE. flavor and color. TIA MARIA. scotch whiskeys are blended whiskeys deriving their individual personalities from native barley grain and traditional pot stills.
various herbs and spices and with a delicate anise flavor. Manhattan. Used in all Collins drinks. Vodka is not aged.A very dark. it is a highly refined and filtered liquor distilled at or above 190 proof bottled at not less than 80 or more than 110 proof. Margarita.S.An American-made liquor with a bourbon base and containing peach and other fruit flavors. Both are delicate and will lose their freshness if left too long in an unopened bottle. is colorless. STIR STICKS Smaller and thinner than tall straws. roots. Examples: Sidecar.Your particular work area.An alcohol-based. Usually means “no ice. TUMBLE.Means drinks served without alcohol. STAND-UP BAR. STEGRA. and Long Island Ice Teas. It was originally made in Russia from potatoes. There are two varieties: dry (French) is light gold in color and has a delightful nutty flavor and sweet (Italian) is rich in flavor and more syrupy. Refer to Garnishes for illustrations and preparations. SOUR MIX. located directly below the station. It is light amber in color. triple distilled. SPLASH. It has an orange flavor. and placed in most drinks to enhance the overall presentation. 120 . berries. TWIST. Kamikazes. Margaritas. Shirley Temple Example: VODKA. Rob Roy VIRGIN.” VANDERMINT.A delicious liqueur imported from Italy. STOCK. vodka is usually distilled from grain and wheat. colorless liqueur made from the Dutch West Indies orange peel.TRIPLE SEC. VERMOUTH. STATION. UP / STRAIGHT UP.Area in the lounge for customers to stand while drinking.To prepare or replenish a reserve supply of an item. flowers and seeds. Martini.Most versatile of all alcoholic beverages.A chocolate liqueur flavored with peppermint. STOUT. Stegra is made with citrus. Derived from a concentrate and mixed with water.A sliced piece of lemon peel usually 2 inches in length placed in certain cocktails.Same as bar mix. Ice Teas. Examples: Gibson. SPEED RACK.Cocktails & shots are stirred and chilled then strained into a glass.Just a small amount (touch) of mix added to a drink. odorless. SOUTHERN COMFORT. and virtually tasteless. tasting similar to lemonade.Metal container that generally holds all of the "bar or house" liquors.The act of pouring a drink from one glass to another. but in the U. sweet English ale with a strong malt flavor.White appetizer wine flavored with as many as thirty to forty different herbs.
WHISKEY. WELL / POUR LIQUOR. vodka on the rocks.Liquors used when guest does not specify brand. scotch and soda.STRAIGHT UP. TODDY.Any drink or liquor served without ice or with the ice strained out. Examples: Bourbon and water.Any drink served in taller glasses than highball glasses. Gin. Distilled from the mash of grain. V.The general name for liquor of not less than 80 proof.S. Brandy or Tequila poured when the brand is not specified.S. WELL LIQUOR.O.Where the bartender prepares drinks. VOUCHER. and Ice teas.Glass of water served with the drink. TALL.A sweetened drink of liquor and hot water. Rum. See liqueurs and cordials section.Bourbon.Refrigerator located in kitchen area. Initials stand for Very Special and Very Superior Old Pale. Blue Hawaiian. WELL STATION.The standard credit card form. / V. often with spices and served in a tall glass.A triangular segment of lime. Examples: Alabama Slammer. WALK-IN. WEDGE.A round slice of lime. Scotch.P.Means the categorizing of certain types of brandies or cognacs. Vodka. WATER BACK. 121 . WHEEL..
Intentionally left blank 122 .
such writing is mailed. you will receive a refund of all monies paid. Administrative Costs Equal: __________ A completed and signed copy of this agreement must be provided to the student. You may terminate this agreement at any time. you must inform the school in writing of your termination. which will become effective on the day. 8.00 DISCOUNT $______ OTHER CHARGES $0 TOTAL CHARGES: $_______ STUDENT’S METHOD OF PAYMENT:___________________________________________________________ REFUND POLICY (AS PER M. Any comments. whichever is less.G. A list of such administrative costs is attached hereto and made a part of this agreement. 9. CHAPTER 255.mass. 7. you will receive a refund of at least fifty per cent of the tuition. If you terminate this agreement during the third quarter of the program. This school is licensed by the Massachusetts Department of Education. 32 clock hours PERIOD BEYOND W HICH LATE REGISTRATION WILL NOT BE ACCEPTED: First class:________________ DATE COURSE BEGINS:___/___/___ DATE COURSE ENDS:___/___/___ TUITION FEE: $445. Office of Proprietary Schools. If you subsequently terminate this agreement prior to the commencement of the program. 4. 2. which administrative costs shall not exceed fifty dollars or five percent of the contract price. If you wish to terminate this agreement. 6. provided that you have not commenced the program. If you terminate this agreement within five days you will receive a refund of all monies paid.Appendix B Enrollment Agreement – School Copy Enrollment Agreement – School Copy Professional Bartenders School of New England 332 Main Street Worcester Massachusetts (774) 286-1228 142 Berkeley Street. 3. Student’s Signature: ________________________________________Date:__________________ SCHOOL OFFICIAL’S SIGNATURE: _________________________________DATE:________________ 123 . less the actual reasonable administrative costs described in paragraph 7. less the actual reasonable administrative costs described in paragraph 7. less the actual reasonable administrative costs described in paragraph 7. If you terminate this agreement after the initial five day period. The school is not obligated to provide any refund if you terminate this agreement during the fourth quarter of the program. 5.L. If you terminate this agreement during the second quarter of the program. less the actual reasonable administrative costs described in paragraph 7. SECTION 13K): 1. or concerns about this school’s license should be directed to proprietaryschools@doe. Boston Massachusetts (617) 247-0816 885 Main Street. Tewksbury Massachusetts (978) 640-9488 PROGRAM OR COURSE NAME: PROFESSIONAL BARTENDER’S PROGRAM STUDENT NAME: ____________________________________PHONE:______________________ ADDRESS:_____________________________________________________________________ ENTRANCE REQUIREMENTS: 18 YEARS OR OLDER. you will be responsible for actual reasonable administrative costs incurred by the school to enroll you and to process your application. If you terminate this agreement during the first quarter of the program. you will receive a refund of at least seventy-five percent of the tuition. you will receive a refund of at least twenty-five percent of the tuition.edu or 781-338-6048. questions.
5. Administrative Costs Equal: __________ A completed and signed copy of this agreement must be provided to the student. less the actual reasonable administrative costs described in paragraph 7. whichever is less. 4. A list of such administrative costs is attached hereto and made a part of this agreement.G. Office of Proprietary Schools. CHAPTER 255.mass. 8. you will receive a refund of at least seventy-five percent of the tuition.Appendix C Enrollment Agreement – Student Copy Enrollment Agreement – Student Copy Professional Bartenders School of New England 332 Main Street Worcester Massachusetts (774) 286-1228 142 Berkeley Street. 7. less the actual reasonable administrative costs described in paragraph 7. 3. Any comments. SECTION 13K): 1. 6.00 DISCOUNT $______ OTHER CHARGES $0 TOTAL CHARGES: $_______ STUDENT’S METHOD OF PAYMENT:___________________________________________________________ REFUND POLICY (AS PER M. you will receive a refund of at least twenty-five percent of the tuition. If you wish to terminate this agreement. 9. such writing is mailed. provided that you have not commenced the program. Tewksbury Massachusetts (978) 640-9488 PROGRAM OR COURSE NAME: PROFESSIONAL BARTENDER’S PROGRAM STUDENT NAME: ____________________________________PHONE:______________________ ADDRESS:_____________________________________________________________________ ENTRANCE REQUIREMENTS: 18 YEARS OR OLDER. or concerns about this school’s license should be directed to proprietaryschools@doe. which will become effective on the day. which administrative costs shall not exceed fifty dollars or five percent of the contract price. questions. you must inform the school in writing of your termination. you will receive a refund of all monies paid. If you terminate this agreement during the third quarter of the program. 2. less the actual reasonable administrative costs described in paragraph 7. If you subsequently terminate this agreement prior to the commencement of the program. you will be responsible for actual reasonable administrative costs incurred by the school to enroll you and to process your application.L. If you terminate this agreement within five days you will receive a refund of all monies paid. If you terminate this agreement after the initial five day period. 32 clock hours PERIOD BEYOND W HICH LATE REGISTRATION WILL NOT BE ACCEPTED: First class:________________ DATE COURSE BEGINS:___/___/___ DATE COURSE ENDS:___/___/___ TUITION FEE: $445. The school is not obligated to provide any refund if you terminate this agreement during the fourth quarter of the program. You may terminate this agreement at any time. If you terminate this agreement during the first quarter of the program.edu or 781-338-6048. less the actual reasonable administrative costs described in paragraph 7. you will receive a refund of at least fifty per cent of the tuition. Boston Massachusetts (617) 247-0816 885 Main Street. If you terminate this agreement during the second quarter of the program. This school is licensed by the Massachusetts Department of Education. Student’s Signature: ________________________________________Date:__________________ SCHOOL OFFICIAL’S SIGNATURE: _________________________________DATE:________________ 125 .
Appendix D Notes page 126 .
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