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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 .
is very easy to navigate and follows each lesson along with an actual demonstration. 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. You will be given enough instruction and unlimited training hours to ensure your success. along with the online Web Tutorial. Boston Bartenders School of America “BBS”. 6 . and Orlando Bartending Schools of Florida.Introduction About our Company Professional Bartenders School Of New England Inc. has been in business operating Licensed Bartending Schools for almost 20 years under original ownership. 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. 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. At the back of this manual is an extensive Glossary of Terms. has been in business under the same ownership for more than 18 years. It is also DBA: New England Bartending Schools “NEBS”. The tutorial web site is useful by using helpful quizzes and presentations. Program Goals This manual. The hands-on portion teaches many unique hands-on techniques that will help you advance at your own pace. The Program Goals are combined to give you. Professional Bartending Schools of New England Inc.
2. follow the rules and regulations of the bar. Free pouring vs.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. 7. following proper recipes. Greet people according to the guidelines in the Customer Service section in this manual. Bar equipment and tools of the trade 6. Techniques of building a drink 8. 3. 6. Customer Service. Mixing highball drinks 10. jigger pouring 4.” 4. 5. Monitor your guests’ behavior and their consumption of alcohol. and most importantly. Setting up the bar 9. Mixing and pouring 7. Measurements 3. 7 . 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. along with an explanation of how to setup a bar on your opening shift and how to break it down during closing time. customers. and management at all times. Cleanliness. follow state laws. Communicate with guests. Your responsibilities as a bartender 2. 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. Handling money in accordance with management’s guidelines. Garnishes Seven Areas of Responsibility 1. and using correct garnishes and glassware. you will learn the following: 1. “Establishments May Differ. Preparing drinks. Glassware 5. Opening & closing the bar with a checklist (see below).
it tastes the same. Every bar has a checklist of what is necessary to operate the bar when it gets busy. it could mean the difference in your tip. Are they full? o Do your beverage dispensers work properly and do they dispense the correct products? Measurements Liquor Dispensing Units Jigger Unfortunately. 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. This should be the ultimate goal for everyone who creates mixed drinks. Check your glassware and products. Make sure you have all of the bartender’s equipment. there is no single universal unit of measure. Using relative measurements in recipes makes drinks easier to make. Using definite measures in recipes makes them more difficult to create for someone who uses different measurements.Opening & Closing the Bar Cut garnishes (See the Garnishes section for details). the drink creator can be assured that wherever the drink is mixed. Set up your “Bank” (See the Money Handling section for details). you need to follow the checklist to a tee. The conversion table on the next page will help you determine measurements in different units. When a customer needs to sign off their tab and you don’t have a pen. Whether you have been tending-bar for 15 years or 15 hours. If proportional units are used. 8 .
= centiliter.5 29. 0.) Magnum (2 btl.9 3.3 25.) 18.) 2.6 12.5 384 44.2 944 Nebuchadnezzar 14. = milliliter. 1 10 100 cL.) Baldhead (16 btl.6 32 38.66 Metric Measurements The metric system is based on tens.8 16 19.) Demijohn (4. thus: mL.01 0.) 4.9 13 1½ 4 6 8 2 8 9. = deciliter 9 .434 5.88 472 568 755.) Pint (½ btl. cL.) (oz.5 119 177 257 1/32 1/8 3/8 1 1 1/8 0.739 1.9 gal. dL.) Tappit-hen Methuselah (8 btl.1 29. cL.) Salmanazar (12 btl.780 (20 btl.1 1 10 dL.3752 12 Jeroboam (4 btl.) Quart (1 btl.2 Half-Pint (US) 257 Half-Pint (UK) 284 Tenth Pint (US) Pint (UK) Fifth Quart Half-Gallon (US) Gallon (US) 378.4 64 128 Wine and Champagne Liters Ounces (L.912 8.478 3.Standard Units Milliliters Ounces (mL. 0.7 11.788 6 25 52 104 128 0.7 26.868 11.) (oz.956 Jeroboam (6 btl.) Split (¼ btl.177 0. dL.1 1 Imperial Quart 1137 1894 3789 mL.) 0.824 Miniature (nip) 59.) Dash Teaspoon Tablespoon Pony Shot Splash Measure (msr.5 3. mL.) Mickey Jigger Wine glass Split Cup 0.
It is very important to completely fill the glass with ice to the top. Trailing is the action used to pour more liquor by slowly tipping the jigger as the bottle pour continues. keep the bottle upright but cover the air hole on the pourer before pouring. The idea is to perform perfect pours every time to ensure accurate liquor costs. Use as much “Flair” as you are able and is permitted There are 2 basic methods of measuring: 1. some restaurant chains. 10 . Obviously the rate of the count and the size of the pourer have a great effect on the accuracy of a pour. If you want it to appear that you are pouring a lot without doing so. in order to detect wrong practices that affect costs and customer service. Liquor costs are the primary concern when free pouring. Spotters are professional bonded people paid by the establishment who come into an establishment pretending to be customers to observe the service of bartenders. Measured Pouring (Jigger Pouring) Free Pouring Free Pouring is a counting system used in order to pour different amounts (See chart in Class 2). Failure to do so will result in the addition of more mix. Most drinks are returned for lack of ice and bad products such as juices or flat sodas. The liquor will stop dispensing though and it will appear that you are still pouring. Different counts will be used for different amounts. 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. You must investigate and communicate to all servers any bad products and replace them immediately. This can mean remaking the drink if the customer complains. Do NOT remake the drink from the same station or dispensing area. Free Pouring 2. Making the same bad drink twice could result in a loss of gratuity and a loss of a return customer. It is easy for spotters to see over pouring and abusive pours. When making a drink a second time. Jigger Pouring Jigger Pouring is used mainly in hotel chains. It could mean the difference in ½ ounce with little notice. Jigger Pouring Creating cocktails can be straightforward or artistic depending on how far a bartender wants to take it. resulting in a weaker tasting drink despite the fact that the proper amount of alcohol has been poured. and functions S(see Drink Rules in Class 2) . EXAMPLE: 1-1000-2-1000-3-000 is a count that should equal 1 shot or 1 jigger full. All drinks that are thrown away should be documented on a spill sheet for inventory purposes.Free Pouring vs.
Brandy Snifter The shape of the snifter concentrates the alcoholic odors to the top of the glass as your hands warm the brandy. Pilsner (the traditional beer container) Typical Size: 12 oz. Cognacs & Brandies Typical Size: 12 oz.)_________________ __ It is a good idea to________________the glass before using. Typical Size: 12-16 oz.)_____________________ 2. Manhattans. Typical Size: 6 oz. and Gimlets.)______________ ____ 3. Coffee Mug This mug is the traditional glass mug used for hot Coffee Drinks. Typical Size: 4-12 oz.)_ ________________ ___ 4. The glass is also known as a martini glass. 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. Cosmopolitans. 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. Cognac & Brandies Name 4 products that get poured into this glass: 1. Use this glass for all Sparkling Wines & Champagnes.Glassware Beer Glasses: Mug Typical Size: 12-16 oz. 11 .
Margarita Glass This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt. Typical Size: 16 oz. only taller. 12 . Typical Size: 8-12 oz. being used for mixes among other things.e. Mason Jar These large square containers are effective in keeping their contents sealed in an airtight environment. The Collins glass was originally used for all the Collins Drinks & commonly used for soft 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. Old-Fashioned Glass A short. Typical Size: 16 oz. alcoholic juice drinks. Hurricane Glass This is a tall & elegantly cut glass that is named after its hurricane-lamp-like shape. suitable for cocktails or liquor served on the rocks. They're designed for home canning. Typical Size: 1-2 oz.Collins Glass Shaped similarly to a highball glass. The glass is very similar to a Poco Grande glass. round so called "rocks" glass." Typical Size: 9-12 oz. Gin & Tonic). It is also used in Daiquiris and other fruit drinks. or "with a splash. ideal for Margaritas. and some Tropical /Oriental Drinks. Typical Size: 14 oz. Cordials such as Sambucca. used for Exotic/Tropical Drinks/ Frozen Drinks. 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.
Sherry is normally 18-21 %. Ports and Sherry. Whiskey or other hard liquors. used for Red Wine. Shaker lass This 16 oz glass is a part of the shaker kit along with the metal stainless steel mixing cup. such as Scotch on the Rocks.Pousse-Cafe Glass/ Pony Glass A narrow glass essentially used for layered dessert drinks. Many "shot" mixed drinks also call for shot glasses. Red Wine Glass A clear. stemmed glass with a round bowl tapering inward at the rim. Name 3 reds: 1)_____________ 2)____________3)_____________ Sherry Glass Glass for Aperitifs. Rocks Glass A short. (1 ounce to the line) 13 . shot of Vodka. Its shape increases the ease of layering ingredients. The word rocks mean “ice”. Useful for Layered Drinks such as a Pousse Cafés and B-52s. Typical Size: 8 oz Red wine is served_________________. Typical Size: 1 ¼ oz. This glass is often used as a replacement for a specialty glass or a large draft glass. Typical Size: 16 oz. Typical Size: 3 oz. such as Sangria. Typical Size: 2 oz. Typical Size: 4-6 oz. Shot Glass This is a small glass suitable for pouring a 1 oz. or "with a splash". thin. suitable for cocktails or liquor served on the rocks. Punch Bowl A large hemispherical bowl suitable for punches or large mixes. round so called "rocks" glass. Typical Size: 1-5 gal. Sherry is a fortified wine which means brandy added to increase the proof.
let it fall. always pick it up and place it where you want it. Never use glassware to scoop ice from a bucket. If you clank two glasses together. dust pan. 14 . used for Whiskey Sour Straight Up. White wine is served ___________. Glass doesn't agree to sudden changes in temperatures. Never add ice to a hot glass or hot liquid to a cold glass. White Wine Glass This is a clear. This will provide more support to carry it. or the glass can shatter. Tiny glass slivers break off when pushed into ice. or damp cloth to pick up the pieces. wide opening glass. one will almost always break. If a glass is breaks. Never just push a glass to move it. The thermal shock may shatter the glass. check the ice and food items in the area. Typical Size: 5 oz. especially wine glasses (lipstick). Typical Size: 12. thin. chances are that there is a shattered piece of glass in the ice. If you break a glass near ice. Throw away all of the ice and rinse with water. Use the stem or the base to pick up a glass in order to avoid getting fingerprints on the top. leaving you with glass and blood in your ice. stemmed glass with an elongated oval bowl tapering inward at the rim. don't try to catch it. Handling Glassware Always pay close attention to the cleanliness of your glassware. similar to a small version of a champagne flute. Breakage & Spills If you drop a glass. it will happen. Always be ready to clean up broken glass.5 oz. wear gloves and use a broom. Here is some advice on handling glass and accidents with glass. You should always have gloves and brooms in your area. Use an ice scoop. Make sure all glasses are clean before serving. Whenever anybody breaks a glass. used for White Wine.Whiskey Sour or Delmonico Glass This is a straight up glass which is a stemmed.
Bottle Openers Mechanical devices designed for opening screw top bottles. They are used to mix and measure ingredients as well as crush garnishes. The wine key has a little knife and bottle opener too. Corkscrews / Waiter’s Wine Keys Opens wine and champagne bottles. Cutting Boards To slice fruit and other garnishes. you've not wasted the expensive liquors. They are also used to remove the lemon when cutting lemon twists and used to layer drinks. sharp and snappy shaking technique unless otherwise stated. Bar Spoons Have a long handle and large muddle end. They should be heavy and laminated. Make good use of times when you have no guests to clean bottles and wipe surfaces. There are many cocktail shakers available to get the job done. and then if you find you've made a mistake. Use a short. Cocktail Shakers Essential cups for blending ingredients in cocktails and mixed drinks. Choose one that's right for you.Bar equipment and tools Can Openers Opens cans of fruit and syrup. 15 . Bottle Sealers Mechanical devices designed to seal and keep liquors and other bottle contents fresh. Bar Towels 100% cotton and have sewn edges for durability. 2 piece kits are great for shaking the flavored cocktails. Always pour the least expensive ingredient into the cocktail shaker first. Use these along with cloths to keep things clean. Caddies Holds essential barware such as straws and napkins.
Garnish Trays Holds and keeps garnishes fresh. 16 .Electric Blenders Commercial blenders are used to properly blend the ingredients smoothly together. Do not use glassware as a scoop. It is not only unhygienic. Jiggers Measurement tools to accurately measure alcohol. which are needed for the smaller quantities. etc. Ice Tongs and Scoops Adds ice to drinks from an ice bucket. They usually come with a set of measuring spoons. Mixing Glasses Useful for long drinks where it is required to mix the ingredients without shaking. Garnishes should be prepared on a daily basis. Graters Grates spices like nutmeg and others. Never handle ice with your hands. Juice containers Convenient pouring containers and storing of juices. ice cream. These are needed for accurate measurements. These are useful for drinks with fruit pieces. but the heat from your hand will begin to melt the ice. Ice Buckets & Wine Sleeves Metal or insulated ice buckets keep a bottle cold and clean. Measuring Cups Normally glass or chrome with incremented measurements imprinted up the side.
Pourers are soaked in soda water and hot water to clean. 17 . Pour lime juice on the sponge to keep it wet. Muddlers Used to crush garnishes to get the most flavor from them. Large pourers are used for thick cordials. Glass Rimmers Rims the glass with either sugar or salt. Strainers Holds back the ice when pouring from the mixing glass or tin. such as for an Old Fashion.Sharp Knifes Essential for cutting garnishes safely. Speed Pourers Come in all sizes.
it is necessary to shake the ingredients. 18 . Blending (Frozen Drinks) An electric blender is needed for recipes containing fruit or other ingredients that don’t break down by shaking. in which case you would use a suitable amount of crushed ice. Blending is an appropriate way of combining these ingredients with others. Stirring You can stir cocktails effectively with a metal or glass bar spoon in a mixing glass. Some recipes will call for ice to be placed in the blender. Normally with a shaker set. The object is to mix and froth the drink while breaking down and combining the ingredients. this is done with ice cubes three-quarters of the way full. and strain the contents into a glass when the surface of the mixing glass begins to collect condensation. creating a smooth. If ice is to be used.e. you should crush the ingredient with the muddler on the back end of your bar spoon or with a pestle. cream or any thick mixes or cordial based drinks. make sure that you use ice cubes. it is a good idea not to fill the drink glass completely to the top. Straining Most cocktail shakers are sold with a build-in or hawthorn strainer. the cocktail should be sufficiently chilled and ready to be strained or poured into the glass in which it will be served. If you are using a speed cup. and give a short. When a drink calls for straining. Once you've poured in the ingredients. ready-to-serve mixture. If a drink must be shaken with crushed ice (i. 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. It's important not to rock your cocktail to sleep. Shirley Temple). as crushed ice tends to clog the strainer of a standard shaker. sharp. When water has begun to condense on the surface of the shaker. hold the shaker in both hands with one hand on top and one supporting the base.Mixing and pouring Shake If a drink recipe calls for bar mix. it is to be served unstrained. making room for the froth or foam. snappy shake. use ice cubes to prevent dilution.
Always extinguish a flaming drink before consuming it. allowing the ingredients to be mixed. the ingredients are poured into the glass in which the cocktail will be served. It should only be attempted with caution. which is then easily lit. Usually the ingredients are floated on top of each other. It is very important to completely fill the glass with ice to the top. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top. liqueurs) on top of another. Do NOT remake the drink from the same station or dispensing area. Most drinks are returned for lack of ice and bad products such as juices or flat sodas. When making a drink a second time. and for the above reason only. Slowly pour down the spoon and into the glass. Learning the approximate weight of certain liqueurs will allow you to complete this technique more successfully. The ingredient should run down the inside of the glass and remain separated from the ingredient below. use the rounded or back part of a spoon and rest it against the inside of a glass. as lighter ingredients can then be layered on top of heavier ones. normally to enhance the flavor of a drink. Layering To layer or float an ingredient (i. Don't leave them unattended nor light them where they pose danger to anybody else. This can mean remaking the drink if the customer complains. not to simply look cool. and ensure no objects can possibly come into contact with any flames from the drink. Flamed drinks Flaming is the method by which a cocktail or liquor is set alight.e. make sure the customer can see the drink being made so s/he can watch the liquor being poured.Techniques of building a drink When building a drink. You must investigate and communicate to all servers any bad products and replace them immediately. Failure to do so will result in the addition of more mix. All drinks that are thrown away should be documented on a spill sheet for inventory purposes. but occasionally a swizzle stick is put in the glass. Some liquor will ignite quite easily if their proof is high enough. resulting in a weaker tasting drink despite the fact that the proper amount of alcohol has been poured. 19 . Making the same bad drink twice could result in a loss of gratuity and a loss of a return customer. You can then pour this over the prepared ingredients. cream. Don't add alcohol to ignited drink.
Tonic water is used mainly with gin highball drinks such as Gin & Tonic. 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. It is very important for the bartender to know all the brand names of all products. Soda Dispensing System. save labor. all products should be inventoried. A par is the proper amount of each bottle or product that is necessary to operate the bar through busy hours. Coolers. Most clear soda drinks are garnished with a lime or a lemon wedge. 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. Drinks with liquor and soda are never shaken. The par will change as customer demands change. Real orange juice cannot flow through the system. Before beginning each shift. which has flavor and calories. Beer Keg System. such as when seasonal drinks change. and glassware to suite the products they offer. Liquor beverage dispenser guns are not common but are used in high volume establishments in order to control liquor cost. The carbonation will mix the drink enough. 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. and increase speed. Cash Registers. Shaking will only flatten the drink. Beverage Guns Vary in their products. The “Q” button stands for quinine water or tonic water. 20 . This is called a “par”. Bottle Tears.
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 .Call Brands 1st Tier .Popular Cordials 2nd.Premium Liquors & Cordials 21 .The Speed Rack From left to right….
of whole cream and add simple syrup according to taste. 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.Mixes Bloody Mary Mix for ONE GALLON: 15-20 Dashes of Worcestershire sauce & 15-20 Dashes of Tabasco. Whipping Cream: Fill a speed blender with 4 oz. 15-20 Salt & Pepper & 10 Dashes of Celery Seed Salt. Pina Colada Mix for ONE LITER: 2 cans of Cocoa Lopez or any other cream of coconut. Optionally. add 2 egg whites for every liter of mix to make cocktails slightly foamy. 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 . Homemade Bar Mix: Mix 1 part sugar syrup with 1 part lemon juice. 2 tablespoons of horse radish & 2oz. Simple Syrup for ONE LITER: Fill a liter bottle with cane sugar and then fill the bottle with “hot” water. of lemon juice. Continue blending until it thickens.
Pour the spirit in first then fill all the way to the top with the juice. GARNISH: Lime Directions: 1st fill the glass ALL the way to the top with bar ice. Highball Glass sip sticks 23 . Vodka & fill with orange juice CAPE CODDER 1 ¼ oz. Vodka & fill with cranberry juice. Cape Cod ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Shake or tumble is recommended but not required. Directions: 1st fill the glass ALL the way to the top with bar ice. GARNISH: Lime Wedge Build into highball glass. Vodka & fill with grapefruit juice.Highball drinks Highball glasses are usually 8 to 10 ounces in volume and are used primarily for 1 & 2 liquor drinks. SCREWDRIVER 1 ¼ oz. Pour the spirit in first then fill all the way to the top with the juice. Pour the spirit in first then fill all the way to the top with the juice. Shake or tumble is recommended but not required. Vodka & fill with 50% cranberry juice & 50% grapefruit juice. Shake or tumble is recommended but not required. Vodka & fill with 50% pineapple juice and 50% cranberry juice MADRAS 1 ¼ oz. Vodka & fill with 50% cranberry juice and 50% grapefruit juice HAWAIIAN SEABREEZE 1 ¼ oz. Build into highball glass. GARNISH: Orange slice Directions: 1st fill the glass ALL the way to the top with bar ice. Build into highball glass. Sea Breeze ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Screwdriver ONE Liquor Juice Drink Ingredients: 1 ¼ oz. Vodka & fill with 50% orange juice and 50% cranberry juice GREYHOUND 1 ¼ oz. Vodka & fill with orange juice. Vodka & fill with cranberry juice SEA BREEZE 1 ¼ oz.
FUZZY NAVAL 1 ¼ oz. PRESBYTERIAN 1 ¼ oz. Pour the spirit in first then fill all the way to the top with the juice. Vodka & fill with 50% cranberry juice & 50% pineapple juice. CUBA LIBRE 1 ¼ oz. Build into highball glass. Shake or tumble is recommended but not required. Rum & fill with coke & always a lime wedge TOM COLLINS 1 ¼ oz. Directions: 1st fill the glass ALL the way to the top with bar ice. then shake. Build into highball glass. GARNISH: Lime Wedge Directions: 1st fill the glass ALL the way to the top with bar ice. Whiskey & fill with 50% ginger ale & 50% soda water. 24 . Pour the spirit in first then fill all the way to the top with the juice. Coffee Flavored Brandy (In some cases Kahlua) & fill with cream or milk. GARNISH: Lime Wedge Directions: 1st fill the glass ALL the way to the top with bar ice.Hawaiian Sea Breeze ONE Liquor Juice Drink Ingredients: 1 ¼ oz. then shake. and splash with soda. HIGHBALL 1 ¼ oz. Gin & fill with bar mix. Peach-tree Schnapps & fill with orange juice. then shake. Greyhound ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Vodka & fill with grapefruit juice. Pour the spirit in first then fill all the way to the top with the juice. GARNISH: Ask customer Build into highball glass. Whiskey & fill with ginger ale. Shake or tumble is recommended but not required. Madras ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Shake or tumble is recommended but not required. Vodka & fill with 50% orange juice & 50% cranberry juice. One Liquor Drinks Highball Glass sip sticks SOMBRERO 1 ¼ oz.
Recommended. NEVER Shake soda drinks! Highball Glass sip sticks Ingredients: Build into highball glass. Coffee Flavored Brandy (In some cases Kailua) & fill with cream or milk. Pour the spirit in first then fill all the way to the top with milk Shake using a speed cup. then shake. Highball Glass sip sticks GARNISH: None 25 . % soda water. 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. way to the top with bar ice. Build into highball glass. Pour the spirit in first then fill all the way to the top with the ginger ale.Sombrero ONE cream drink. Pour the spirit in first then fill all the way to the top with the ginger ale. Highball ONE cream drink. Add stir sticks and stir gently. GARNISH: None Directions: Build into highball glass. Shake! Ingredients: 1 ¼ oz. Presbyterian Highball Glass 1 ¼ oz. Recommended. Directions: 1st fill the glass almost all the way to the top with bar ice. Highball Glass sip sticks GARNISH: None Ingredients: Directions: NEVER Shake soda drinks! 1 ¼ oz.
Build into highball glass.Fuzzy Navel Ingredients: 1 ¼ oz. Recommended. Build into Collins glass. Vodka Collins. 2. GARNISH: Orange Slice Directions: 1st fill the glass ALL the way to the top with bar ice. Recommended. Daiquiri—Rum. 4. 1st Shake with a speed cup. Cuba Libre Highball Glass Highball Glass sip sticks Ingredients: 1 ¼ oz. Highball Glass sip sticks Ingredients: 1 ¼ oz. Pour the spirit in first then fill all the way to the top with the coke. 6. Pour the cordial in first then fill all the way to the top with the juice. Tom-Gin. Peach schnapps is a cordial! Always shake drinks that have a cordial or liqueur. Directions: 1st fill the glass ALL the way to the top with bar ice. GARNISH: Lime Wedge Directions: 1st fill the glass almost ALL the way to the top with bar ice. Shake with a speed cup. Kahlua. 3. Pour the spirit in first then fill all the way to the top with the bar mix. John-Whiskey. GARNISH: Cherry Flag 26 . then splash of soda. Shake with a speed cup. Peach-tree Schnapps & fill with orange juice. Amaretto. Tom Collins Always shake bar mix drinks and usually garnish with a cherry flag or a lime. Collins Drinks: 1. gin & fill with bar mix. NEVER Shake soda drinks! Build into highball glass. 5. Rum then fill with coke.
Melon Liqueur & ¾ oz. GARNISH: Lime Build into highball glass. Bacardi rum and fill with bar mix. Garnish with a cherry flag. Can be a shooter! Garnish with a lime wedge. then shake. Recommended. PEARL HARBOR ¾ oz. Garnish with a cherry flag. Peach Schnapps & ¾ oz. TEQUILA SUNRISE 1¼ oz. BARCARDI COCKTAIL 1¼ oz. lace grenadine. Chambord & ¾ oz. Shake all cream and bar mix drinks. WHITE RUSSIAN ¾ oz. then shake. Don’t shake. Tequila & fill with orange juice. splash with grenadine. Directions: 1st fill the glass Almost ALL the way to the top with bar ice. Peach Schnapps & ¾ oz. Pour the spirit in first then pour the cordial. Vodka & fill with bar mix. Shake with a speed cup. Can be a shooter! WATERMELON ¾ oz.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. 27 . Vodka & fill with cranberry juice. MELON BALL ¾ oz. then shake. Can be a shooter! TOASTED ALMOND ¾ oz. Cranberry juice drinks are usually garnished with lime wedges. Can be a shooter! HOLLYWOOD ¾ oz. Vodka & Chambord & fill with pineapple juice. Vodka & fill with pineapple juice. Melon Liqueur & ¾ oz. Kailua & fill with milk or cream GRAPE CRUSH ¾ oz. Two liquor drinks Sex on the beach 2 Liquor Drinks Ingredients: ¾ oz. Amaretto & ¾ oz. Kailua & fill with cream or milk. Vodka & ¾ oz. then shake. Vodka & fill with orange juice. Vodka & fill with cranberry juice. Melon Liqueur & ¾ oz. Highball Glass sip sticks Two Liquor Drinks – all built into a highball glass WOO WOO ¾ oz. then shake. Vodka & fill with 50% cranberry juice & 50% orange juice.
Proper garnishing is part of professional bartending and is a big part of customer service. 2. if a glass rimmer is not available. Wizard gloves do make it difficult to handle the fruit. place cut sides down. This is a lesson that will be covered by your instructor during the program. Garnishes should be checked for freshness before beginning every shift. Cut in half crosswise. Cut tip ends off.Garnishes The purpose of garnishes is to decorate. For glasses rimmed with salt. Dull knives are much more likely to cause an accident. Consider using a wizard glove. 2. Cut halfway through the whole lime lengthwise so slice will fit on rim of glass easily. while others change the flavor of the drink. 3. which is glove that has metal wires woven through the glove for protection. Lime wheel should be placed on rim of the glass. 4. Cut ¼" thick slices (approximately 6 each). Lime (Wheels) 1. Use: Lime wedge should be squeezed over drink and then dropped into drink. the lime wedge can be used to rim glass before dipping into salt. 4. When cutting garnishes it is important to use a very sharp knife. 5. add flavor and make drinks look more appetizing. 28 . Some do both. Garnishes should be prepared prior to opening the bar by either the opening bartender or the bar back. Lime wedge should not be substituted for the lime wheel garnish. 6. Some garnishes only decorate. Lime Wedges 1. Cut each half in 4 equal wedges. 3. Lime wedge should not be substituted for the lime wheel garnish. Cut the tips off each lime.
across the top of the glass (Exception: when "flag" is placed "up"). The lip of the glass should then be rimmed with the yellow. These should be wrapped in damp cheesecloth to keep them fresh. 4. outside part of the peel. To make a "flag" (half orange slice and stemmed cherry garnish): Put pick through rind on one side of orange slice. Place "flag" directly into drinks and sours served in traditional glasses. discarding ends. Slice lengthwise in half. Cut the lemon peel to open it up and insert a bar spoon to remove the neat of the lemon. The peel is then dropped into the drink. 5. Place cut sides down. 2. then through stemmed cherry. Cut tip end from each end of 165 count lemon. 6. Cut both ends off pineapple. Cut slices approximately ¼" thick. 2. 3. USE: The lemon peel should be twisted over the drink allowing the oil from the peel to float on top of the drink. Place cut side down. 2.Orange Slice 1. Pineapple Flag 1. now you have 4 quarters. 4. 4. and finally through rind on other side of orange slice. The meat of the lemon is to be put in a container and given to the kitchen. Cut halfway through each quarter lengthwise so the slice will hang on glass easily. Place yellow side down and cut into strips about 1 ½"x 3/8". 29 . 5. Slice both half’s lengthwise. Cut tip end from each end of orange. 3. 6. Lemon Twist 1. Place “flag” on glass. Cut crosswise quarters into a ½ inch slices. 3. Cut orange in half lengthwise. Remove excess yellow membrane from the rind.
Cut in half lengthwise. Hearts should be placed in a shallow pan. Clean container. Use: Place in drink leaf end up. For holding in service. 4. wrapped in cheesecloth. Cut the tip end from each end of 165 count lemon. Place cut sides down. 3. Depending on glass size.Lemon Wedge 1. and held refrigerated until used. Hearts should have leaves attached. Cut each half in 3 equal parts lengthwise. 3. hearts should be from 4 to 7 inches in length. place upright in ice water. 5. “Tomato drinks” NOTE: Stir stick is not needed if celery heart is used. 2. 2. Hang lemon wedge on side of glass. Lemon wedge should be squeezed over drink. Salt & Sugar Rimmer 30 . 4. Celery Hearts 1.
Class 2 Now that you have the basics of setting up the bar correctly and awaiting your first customers. it’s now time to get into time saving pouring and more complex drinks. 2 one-thousand. 4. 3. etc. A count is simply counting by using one-thousand after each number: 1 one-thousand. 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 . 2. 3 one-thousand. 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. The “free pour” system Free pouring is done by “counts”.
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 .Drink rules The following measurements are only general rules. Your instructor can further explain this chart.
Amaretto on the rocks GOD MOTHER 1 ¼ oz. Vodka & ¾ oz. 1st pour the spirit into with the glass then the cordial.Rocks Drinks One liquor rocks drinks One Liquor Rocks Drinks usually contain 2 oz.) Ingredients: 1 ¾ . Triple Sec & ½ oz. Vodka & ¾ oz. Scotch & ¾ oz. STINGER 1 ¼ oz. Directions: 1st fill the glass ALL the way to the top with bar ice. lime juice on the rocks. One Liquor Rocks Rocks Glasses are between 4 & 6 ounces in volume and are used primarily for liquor over ice (usually no mixers. for example Scotch on the rocks. of the cordial. Stir gently with a sip sticks.¾ oz. maybe a splash. of the liquor or the cordial. Drambuie on the rocks KAMAKAZEE 1 ¼ oz. of White Crème De Menthe on the rocks.) Rocks Glass sip sticks Rocks glass. of the spirit and ¾ of the cordial. of the spirit.2 oz. Rocks Glass sip sticks GARNISH: None Two liquor rocks drinks Two liquor rocks drinks usually contain 1 ¼ oz. . Directions: 1st fill the glass ALL the way to the top with bar ice. 34 . Amaretto on the rocks RUSTY NAIL 1 ¼ oz. Brandy (or up-sell to a Cognac) & ½ . GARNISH: None Rocks Glasses are between 4 & 6 ounces in volume and are used primarily for liquor over ice ( usually no mixers. . Stir gently with a sip sticks. Kailua on the rocks GOD FATHER 1 ¼ oz. Vodka & ½ . Scotch Whiskey & ¾ oz. Ingredients: Two Liquor Rocks 1 ¼ oz. Pour the spirit into with the glass. of the spirit ¾ oz. Two Liquor Rocks Drinks BLACK RUSSIAN 1 ¼ oz. maybe a splash.¾ oz. Rocks glass.
Stir gently with a sip sticks or toss. . The original mudslide is not shaken to give the actual appearance of a mudslide. AFTER FIVE ¾ oz. Then pour the spirit into with the glass.) Rocks glass. or equal parts of 1st fill the glass ALL the the cordials and spirits. of each ingredient ½ oz. maybe a splash. then the cordials. 35 . Three Liquor Rocks Drinks MUDSLIDE ¾ oz. Kahlua. B-52 ¾ oz. Bailey’s & Grand Marnier into a rocks glass. of each ingredient into a PONY GLASS. way to the top with bar ice. Three Liquor Rocks Ingredients: Rocks Glasses are between 4 & 6 ounces in volume and are used primarily for liquor over ice (usually no mixers.Three liquor rocks drinks Three liquor rocks drinks usually contain ¾ oz. Bailey’s & Vodka into a rocks glass. ½ oz. Bailey’s & Peppermint Schnapps into a rocks glass. of Kahlua. Rocks Glass sip sticks GARNISH: None All of the above can be layered. Directions: ¾ oz. of Kahlua. of each layer.
3. Martini’s & Manhattan’s: REMEMBER! Consider upselling cocktails.¾ oz vermouth. HOWEVER: They can also be served on the rocks in a large rocks glass or an old fashion glass. What is a back?__ What about ice on the side? Straight-up Cocktail Glass or rocks! GARNISH: Twist or Onions 36 . serve the same ice that you used to make the cocktail. If so serve the same When do you garnish ice that you used to make with a twist? the cocktail). How many____ with a 4. Garnish and always offer a back. Ingredients: 2 ½ oz spirit Directions: 1. Should the 5. Garnish and always offer olives water back (the customer have the pimentos? may ask for rocks on the side. If so. Chill the cocktail glass by putting ice in it and then fill the glass with water. Cocktails are mostly prepared as the directions indicate. 2. Always a back?__ REMEMBER! Consider upselling cocktails. If on the rocks. Build in a glass or tin mixing cup or 2-piece shaker kit. 2. then strain the ingredients from Gibson?__ the mixing cup into the chilled cocktail glass. please remember to follow the chilling instructions the same way as if you were using a cocktail glass. the drink will become diluted faster because the liquor is only at room temperature. Toss the ice and water. What does dirty ice mean? Manhattan’s are garnished with a_______. 4. Chill the ingredients by and bone dry. Toss the ice and water.Traditional Martinis and Manhattans Martini Glasses are used with no ice (straight up) 1. then strain the ingredients from the mixing cup into the chilled cocktail glass. 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 ingredients by gently stirring about 6 times. The customer may ask for rocks on the side. 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. Chill the cocktail glass by putting ice in it and then fill the glass with water. ½ . WHY? If you make the drink directly into the rocks glass with ice. gently stirring about 6 times. measurements for dry 3.
MANHATTAN 2 ½ oz of Whiskey & 1/2 oz Sweet Vermouth. Gimlet 2-½ oz of Gin. Served straight up! See specialty drinks. PERFECT MANHATTAN 2 1/2 oz of Whiskey & 1/4 oz Sweet Vermouth & 1/4 oz Dry Vermouth. BONE DRY MARTINI 3 oz of Gin & NO Vermouth. COSMOPOLITAN 2-½ oz of Absolute Citron & 1/2 oz of Cointreau (French Orange Liqueur) with a splash of cranberry juice & lime juice. GIBSON 2 1/2 oz of Gin & 1/2 oz Dry Vermouth. chilled. 37 . then strained into a COCKTAIL GLASS with a wedge of lime. Always suggest water back with these cocktails. VODKA MARTINI’S 2 1/2 oz of Vodka & 1/2 Vermouth olives or a lemon twist. DRY MARTINI 2 3/4 oz of Gin & 1/4 oz Dry Vermouth olives or a lemon twist. Dry Garnish with cocktail onions. DRY MANHATTAN 2 1/2 oz of Whiskey & 1/4 oz Dry Vermouth. splash of lime juice on the rocks or served straight up with a lime wedge. ROB ROY 2 ½oz of Scotch Whiskey & 1/4 oz Sweet Vermouth.Traditional cocktails MARTINI 2 1/2 oz of Gin & 1/2 oz Dry Vermouth.
** It is typically a good idea to ask which one is preferred. Sweet Vermouth = ______Count Totals : ______ oz. Totals : ______ Count ALL MARTINIS AND MANHATTANS = 3 OZ. MARTINIS Are made with Gin as the main ingredient but could also be Vodka.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._______ Vermouth PERFECT. Whiskey = ______ Count ½ oz. Totals : ______ Count Garnish with Cherry DRY. Gin or Vodka = ____Count ½ oz.Less Vermouth (1/4) X-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.¼ oz Sweet Vermouth. TOTAL PRODUCT!!! Garnish with Olive (Lemon Twist upon request) GIBSON____________________________________________________________ GIMLET_____________________________________________________________ DRY. ¼ oz Dry Vermouth List the garnishes for the following: ROB ROY___________________________________________________________ OLD FASHIONED_____________________________________________ ALL FLAVORED MARTINIS____________________________ COSMOPOLITAN_____________________________________ 38 . Dry Vermouth = ____Count Totals : ______ oz.** Standard recipe= 2 ½ oz.
In a glass mixing cup. GRAND GOLD MARGARITA . fill 3 oz. Martinis and Manhattans. Margaritas 2. In a glass mixing cup. ¾ oz. Margarita Drinks BLUE MARGARITA . Shake and pour ingredients into the glass and garnish with a Lime Wheel. Chill the cocktail glass. Straight up Margaritas 1.Same recipe except with Gold Tequila. Tequila. fill with bar mix. 2. Triple Sec & a dash of limejuice. Shake and strain into the chilled cocktail glass. Triple Sec & a dash of lime juice.Same recipe except with Gold Tequila and Grand Marnier instead of Triple Sec. 2. 39 . pour 1 ¼ oz. ¾ oz. Tequila. GOLD MARGARITA . 3. Salt the rim if required.Same recipe except with BLUE CURACAO instead of triple sec. Garnish with a lime Wheel. 4. salt the rim as taught by your instructor. Ask the customer if they want salt! If a salted rim is required. CADILAC MARGARITA . pour 1 ¼ oz.Same as Grand Gold except add a splash of orange juice and Chambord. In Class 3 you will learn all about 1.Class 3 You now know how to create measure and pour Rocks drinks. Some bartending terms (see Appendix A) Margaritas Traditional Margaritas 1. bar mix.
Gin.Class 4 Your drinks repertoire is growing rapidly. 1 oz. Blue Curacao liqueur pineapple flag. Southern Comfort. then fill with bar mix. splash of soda. the glass then the cordials. splash of Soda Water & Cherry Flag.O. ¾ oz. shake. apricot brandy. lime juice DARK & STORMY 2 oz. ½ oz. (Pint Glass) BLUE HAWAIIAN 1 ¼ oz. ½ oz.S. frozen and Polynesian Drinks. GARNISH: Lime. Bacardi® 151 rum. Tall drinks TALL Drinks Tall Specialty glasses are used for Specialty Drinks such as: Drinks that have 3 or more liquors. sip sticks or toss & shake. (Pint Glass) 40 . GARNISH: Lemon Wedge. GARNISH: Orange Slice. pineapple juice. (Collins Glass) TOM COLLINS 1 ¼ oz. Stir gently with a Polynesian Drinks. Gin. fill with ginger-beer or ½ ginger ale & ½ soda. orange juice. for 3 liquor drinks. Slow Gin & fill with orange juice. then fill with sour mix shake. light rum. RED DEATH Alabama Slammer & Kamikaze.S. Sloe gin. A. Always more of 1st pour the spirit into with a spirit. Rum. and Tequila & Triple Sec. (Collins Glass) GRATEFUL DEAD is an ice tea with a splash of Chambord instead of coke. The glasses are about 13 ounces in volume. Gosling Black Seal Rum. Poco Grande Glass or Frosted Collins Ingredients: Directions: ¾ oz. light rum. 2 oz. 1 oz. Vodka. = Amaretto / Sloe /Soco /OJ (Pint or Collins Glass) LONG ISLAND ICE TEA ¼ oz. John Collins = Whiskey (Collins Glass) ZOMBIE ½ oz. (Pint Glass) SLOE GIN FIZZ 1 ¼ oz. Tall drinks 2. 1 oz. dark rum. for 4-5 liquor drinks. shake with a splash of Coke. 1 oz. pineapple juice. Hurricane. Frozen Drinks . Ice tea Rocks Glass sip sticks GARNISH: Pineapple Flags ALABAMA SLAMMER ¾ oz. fill with bar mix. 1 tsp sugar. Amaretto. Shooters You will also go through a review study sheet. In Class 4 you will learn how to create: 1. You have now added Margaritas to your list. 1st fill the glass ALL the way to the top with bar ice.
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. Apple Pucker. Shooters are: 1. NO ice 3. Malibu. cranberry juice SURFER ON ACID Jagermeister. Chilled and shaken 2. pineapple juice 41 .Shooters Shooters are called Shooters because people “shoot” them down in one big gulp. NO garnish 4.
____________________are sweet. 16. ________________________is a French liqueur made from Cognac. vegetable. 15.S. A___________________ is a small amount (touch) of mix added to a drink. and flags. 9. 12. ___________________is a French word meaning "Appetizer". and other ingredients. ____________________is a superior yellow Italian liqueur. 17. ____________________ is a brandy-based liqueur flavored with the distillation of dried peel of green oranges grown on the Island of Curacao. 21. Name all six distilled spirits: __________________________________________________________ 42 . _________________are used in spearing olives. but most of the time served chilled.bodied. but not as highly refined. lime wedge. 7. 6. the intoxicating ingredient in distilled and fermented beverages. onions. it is double the percent of alcohol. It has a vague similarity to Curacao. A _____________________BAR is the bar used by bartenders serving only waiters and waitresses (no customers). _______________ is a brand of Cuban or Puerto Rican Rum. West Indies orange peel. syrupy products and are usually served after meals. 20. 14. Cognac is served in what type of glass? _______________ 23. 18. 4. less sweet than Benedictine. In the U. _____________________ is an example of an imported beer. comes in light and dark (dark being a bit sweeter). 8. dry and with only a slight molasses flavor. onion. but is quite distinctive and enjoys a very high reputation. rice or sugar. Name three drinks that require Triple Sec:________________________. It is blue in color.). 24. 11. lemon peel. bottled in a distinctive tall bottle and with a mild spicy flavor.wine (examples: Dubonnet. 2. _____________________is an example of a domestic beer. Vermouth). _____________is any non-alcoholic beverage served in addition to an alcoholic beverage.S. __________________________ is a system of measuring the alcoholic content of spirits. ____________________are the foods placed in the drink such as (cherries. (Example: a whiskey marked 86 is 43% alcohol by volume). ________________is a colorless liquid made from any product. _______________is a wine that is characterized by its "nutty" flavor. usually light . etc. it is boiled with hops (or flavoring) prior to fermentation. 3. 10. A _______ is the same as a shot. _______________is a liqueur blended with Benedictine and Cognac. 13. or fruit. 22. limes. Bourbon is ___________________that is produced in the U. ________________ is a product obtained from controlled fermentation of malt and water with additives such as corn. 19.Study Sheets Fill in the blanks 1. 5. A ________________is operating cash usually locked and counted by the establishment. grain. Perhaps its popularity is due to the introduction of the Harvey Wall-banger. It is similar to Triple Sec.
Beer and wine are ______________ to get their alcohol content._____ 20. Sours & Collins should always be shaken. 40. Vermouth falls under the classification of an ______________. Fortified wine is wine that has vermouth added._____ 10._____ 18. Old Fashions require a muddle to mash the garnishes. ________________is a brand of rum in a white bottle. 39. Vodka is poured last in a layered B-52. 30. 1._____ 15. 1 ¼ ounces is equivalent to a 3._____ 7. Red wine is served at room temperature._____ 14. but they are truly only sparkling wines._____ 5. A dry Rob Roy contains Sweet Vermouth. Squeeze all lime wedges directly into the drink. Mimosas contain Champagne. List 3 types of wine. A gimlet is served in either a__________ glass or straight-up in a_______ glass._____ 13. 1 liquor on the rocks such as whiskey is a measurement of 2 ounces. Sambucca is sometimes served with 3__________________. White Russian and a B-52 all have in common? They all have ________. Salty Dogs & Greyhounds have the same ingredients._____ 16. Name three drinks that require lime juice: __________________ _____________________ ___________________ 31._____ 8. 37. Mimosas contain orange juice. Dewars is a cordial. It tastes like coconut and goes especially well in Pina Colada's and Rumrunners. 34. _____ 3. Pony glasses are usually 1 oz. measurements._____ 12. 35. 32. A Dry Manhattan contains Dry Vermouth. Drinks with soda water & tonic-water usually are garnished with a ____________. 1)_______________ 2)_____________ 3)_____________ 29._____ 21. Cognac is served in a _______________snifter._____ 17. 38. and it is a good idea to______ the glass. Gibson's are garnished with an olive. Blue Hawaiian is made in a tall glass._____ 22._____ 9._____ 2. Drambuie falls under the classification of a __________________. _______________ is a liqueur made from dark coffee beans and usually used in Toasted Almonds and B-52's. A Gold Margarita contains Grand Marnier. 33._____ 6. The correct garnish for a gimlet is a___________ 36.25. What does a toasted almond. 26.000 count. 28. as spirits are ________________in order to gain their high alcohol content. Rosē is a white wine. A Tom Collins is made with ________ and the garnish is a________. Alabama Slammers contain bar (sours) mix. Grand Marnier is a cordial. 27. ___________________ are made in only one region in France. There are many imitations._____ 4. _____ 43 . A shot glass measures ____________ ounces. All drinks made with cranberry juice are usually garnished with a__________ wedge._____ 19._____ 11. Martinis are garnished with an olive or a twist. True or False Section Please write T or F.
Pony glasses are usually 2 oz. If requested. all coffee and frozen drinks get whip cream._____ 32. A Grand Gold Margarita contains Grand Marnier.23. Kahlua is poured first in a layered B-52._____ 27. _____ 26._____ 29._____ 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 ._____ 25. Burgundy wine should always be served room temp._____ 30._____ 33. A frozen drink recipe does not change from the original recipe. measurements_____ 24. The correct garnish for a Bloody Mary is a celery stalk. Never suggest a TOP SHELF brand of alcohol with cocktails._____ 28. All customers get a napkin after the drink is served. Rose is a blush wine. Never scoop ice with glassware. Always shake Manhattans and Martinis._____ 31._____ 34.
GARNISH with whip cream and a Cherry. In this class you will learn how to create and or learn the following: 1. FROZEN MARGARITAS Same as the Margarita recipe except put all ingredients into the blender and then blend with ice until frozen. Then pour that ice into the blender. 4. If so garnish with a cherry. 4. 2. 2. Fill the glass that you intend to use with ice. Pour the mix until it covers the ice.Class 5 Not only did you learn about Tall Drinks and Shooters. If the drink is to thick. add some of the thin part of the mix such as bar mix for the Strawberry Daiquiri and pineapple juice for the Pina Colada. 3. Pour approximately 2 ounces of the liquor. you have just completed an extensive refresher quiz. Turn the blender on high and listen! When you cannot hear the ice blending the drink is done. Frozen drinks Mixing Frozen Drinks 1. GARNISH with a lime wheel. Frozen drinks Cream drinks Coffee drinks Flamed drinks List of cordials You will also review the extensive list of Cordials. 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. FROZEN PINA COLADAS Pour 2 oz. of Light Rum into a blender & fill with ice. then blend. GARNISH with whip cream and a Lime Wheel. Use a bar spoon to scoop the ice from the blender into the glass. 5. The Island Oasis system will be explained further in class. Add Pina Colada mix as explained above. If the drink is too thin. Ask the customer if they would like whipping cream. 45 . then blend. add more ice. 3.
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. Kahlua & Dark Cacao JAMAICAN COFFEE . PINK SQUIRREL ¾ oz. White Crème De Cacao. Shake and strain into cocktail glass. 3 oz. Green Crème De Menthe. it is likely you will be required to use chocolate syrup to rim the glass. 3 oz. Cream De Nona & ¾ oz.Brandy & Kahlua GARNISH with whip cream and a cherry. Pour liqueurs and 3 ounces of cream into glass mixing cup. shake & strain into a Cocktail Glass. PINK LADY ¾ oz. BRANDY ALEXANDER 1 ¼ oz. 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. cream. If you are using ice cream as the base.Brandy.Amaretto MEXICAN COFFEE . Coffee drinks KEOKE COFFEE .Irish Whiskey SPANISH COFFEE . White Crème De Cacao. cream. Brandy & ¾ oz. 46 .Kahlua IRISH COFFEE . ¾ oz. Some establishments add milk. cream or ice cream and use a tall glass. of cream. White Cacao. shake & strain into a Cocktail Glass. Gin & ¾ oz. 2. GARNISH with a sprinkle of nutmeg. GRASSHOPPER ¾ oz. shake & strain into a Cocktail Glass. of cream. shake & strain into a Cocktail Glass. 3 oz. 3. Chill the cocktail glass.Dark Rum & Tea Maria DUTCH COFFEE – Vander Mint ITALIAN COFFEE.FROZEN MUDSLIDES The Frozen Mudslides vary in different establishments. 3 oz. splash of grenadine. Dark Cacao.
The liquor needs to be 80 proof or higher.Black licorice flavor. 4. used for chilled shots 47 . If you wait a minute and it goes out. Warm a glass by holding it by its stem above the flame or electric coil on your stove until your glass feels warm. what is burning is the alcohol.Hazelnut flavor in a maple syrup looking bottle. 1.Banana flavor (Golden Dream) GREEN CRÈME DE MENTHE. CRÈME DE ALMOND.Rich nutty almond. orange flavor. as the shot gets warmer.Almond flavor brandy.Same as Triple Sec but blue in color.Chocolate flavored dark is used in Brandy Alexanders & white is used in Grasshoppers CRÈME DE CASSIS. use often in coffee drinks GRAND MARNIER.Burgundy color made of black currants. BLUE CURACAO. 107 proof and has real gold fragments.Peppermint CRÈME DE CACAO WHITE OR DARK. CHAMBORD. Golden Cadillac GOLDSCHLAGGER. Once it ignites. CAMPARI. used in Grand Gold Margaritas GALLIANO.A fine orange liqueur replaces Triple Sec in Margaritas and is used in Cosmopolitans. Served in a brandy snifter. 2. served on the rocks or mixed with vermouth DRAMBUIE.Peppermint WHITE CRÈME DE MENTHE. BENEDICTINE. tall thin distinctive bottle.Whiskey based made from 1day fresh cream.Orange flavored made from Cognac. This may take a few tries.Cinnamon flavor used in fireballs with Tabasco sauce COINTREAU. used in Harvey Wallbangers.Cognac base made by the monks of the 16th century contains a variety of herbs roots and other secret ingredients.Italian liqueur. 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. ANISETTE.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. 3. CRÈME DE BANA. Carefully ignite a match and bring the fire as close to the shot as possible. International Stingers. ASK YOUR MANAGER FOR PERMISSION TO MAKE THESE DRINKS!! Cordial list AMARETTO. the liquid that is left has very little alcohol left.Raspberry flavored (small round bottle) CHARTEUSE. has a mild spicy unique taste sensation.Herbal brandy base. pungent CINNAMON SCHNAPPS. Pour a shot of liquor into the warm glass.Aperitif/aromatic. BAILY’S IRISH CREAM.Cinnamon flavored.
70 proof KAHLUA. produced in the island of Curacao near Aruba YUKON JACK. usually served on the rocks as an after dinner drink JAGERMEISTER. sweet cherry flavored used in Alabama Slammers SOUTHERN COMFORT.Peppermint flavor served as a chilled shot. Captain Morgan’s has a coconut flavor product too METAXA.Coconut flavored mvp Malibu Vodka and pineapple juice.Coffee flavor made in Jamaica similar to Kahlua but not as sweet.Tastes like peach. Sambuca comes in black that is sweeter SLOE GIN.Sweet Bourbon based liqueur that tastes like peach.Orange flavor used in Margaritas and Kamikazes. used in Girl Scout Cookie PEACH SCHNAPPS. used in Sex on the Beach and Woo Woo SAMBUCA. coffee flavor MALIBU. served on the rocks and in some coffee drinks TRIPLE SEC. served chilled.Orange flavor whiskey base poured as a shot or a chilled shot 48 .The most popular of the coffee flavored liqueurs. made in Mexico KAMORA. used in Alabama Slammers. low in alcohol content.Medicine tasting.Gin seeped in sloe berries.Honey whiskey flavored.High grade smooth peppermint 100 proof! Narrow looking bottle TIA MARIA.Kahlua taste-alike that is much cheaper.Greek brandy used in Italian stingers MIDORI.Black licorice taste like anisette PEPPERMINT SCHNAPPS. Dekyper is top shelf. IRISH MIST.Black Licorice flavor served chilled with 3 coffee beans.top shelf melon liqueur OUZO. nicknamed So Co RUMPLEMINZ. 56 secret ingredients.
"Top" yeast floats on the top of the tank when it finishes with the sugar. robust balance of flavor. medium in alcohol and body. Flavored Martinis b. When bottom yeast finishes eating the sugar it settles to the bottom of the tank. Alcohol and spirits 4. Sweeter than ale. cream. extremely full bodied. Lightly hopped and without the burnt taste of stout. is a top fermented beverage. o AMBER ALES have full body taste and a strong emphasis on the malt. Lager is a bottom-fermented beer. Germany. mild in flavor. lager beer is the popular brew of Americans and the proper name for most beers brewed in the United States. usually fuller-bodied and more bitter than pilsner. Classic drinks c. You can taste the difference the 2 yeasts make. This style has a full malt taste. but sweeter. BOCK BEER originates in Einbeck. Top fermented. has a full malt taste with only a hint of sweetness and is heavier than typical beers. Because America has followed the Germans rather than the British tradition in the production of beer. Usually the October fest style of beers. and a distinct bitterness from the heavy concentration of hops. o BROWN ALES are darker in color. Original drinks Beer A generic term for all brewed and fermented beverages made from cereal grains. on the other hand. including Champagne 3. heavy foam and a full body taste. LAGER BEER Two different types of yeast make all the difference among beers. but all tend to be mild drinking beers. LIGHT BEER is generally light in color. Pilsners are more highly hopped than the others. Practically all beers brewed in the United States are lagers. Wheat. DRAFT BEER is one of the most delicate and perishable food products that a restaurant or club serves.Class 6 From mixing a variety of frozen. 49 . o BITTER & PALE ALES are full-bodied ales that are dry. Pilsners and Lager Beers fall into this category. Specialty drinks including a. clear-bodied beer which is effervescent. Wine. coffee and flamed drinks. is dark brown. Ale. generally in colors ranging from golden to copper to amber. A "bottom fermented" brew. you’ll now learn all about: 1. o STOUT is very dark ale. PILSNER is term put on labels of light lager beers around the world. ALE is an aromatic malt brew. Beer 2. sweet and strong with a pronounced hops and barley taste. Types of Beer LAGER is a bright. Ale is sharper and stronger than lager. o PORTER is a type of dark ale with rich. with a more pronounced flavor of hops.
and brewers' yeast is added for fermentation. from the Victorian period. Enzymes in the malt convert the starches to sugars. The wort then goes to the brew kettle where it is brought to a boil. so bottled beer must never be put in windows or it will acquire an odor. Shaking the kegs too much when moving them is another cause of "wild" beer. Water. or grist. the brewer can control the proportion of fermentable and un-fermentable sugars. Store bottled or canned beer in a cool. the "green beer" undergoes maturation. the natural gas.Storing and serving beer The ideal serving temperature is 45 degrees F for beer and 50 degrees F for ale. 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. Beer goes flat if it's served too cold. even flow from the taps. The yeast produces alcohol and carbon dioxide and other byproducts from the sweet wort. and then carbonation. pour it so that the stream flows directly to the center of the glass. During this stage. If draft beer is kept too warm. The ground malt. Brewing begins with malted barley that is milled and mixed with hot water to form a mash. is the tower system. The best or optimum temperature is 45 degrees. Imported beers are best kept at 48 degrees to 52 degrees. This will influence the body and alcoholic strength of the beer. not in the door shelf because jostling and drafts of warm air from the kitchen will deteriorate the beer. During mashing. To serve beer. Next the beer is moved to a holding tank where it stays until it is bottled or kegged. A classic brewery design. malt. store bottles or cans in the lowest." In addition to insure a steady. the pressure should be maintained at the setting recommended by the brewer. is then infused with hot water. coolest part of the refrigerator. but the principles are the same. After fermentation. Brewing Beer Brewing Beer is really a very simple process. The sugar rich water is then strained through the bottom of the mash and is now called wort. a unique mix of art and science that consists of a number of key steps. dark place. the malt starches are converted to sugars. At home. and have less simple configurations. becoming beer by the time they reach the cellars. Imported beers should be served at 50 degrees F and English or Irish stout at 55 degrees F. causing it to become "wild" or excessively foamy. Beer is extremely sensitive to sunlight. hops are added at different times during the boil for either bitterness or aroma. This produces a nice foam or head. and then flow down by gravity. which carbonates the beer. Low CO2 pressure in a draft beer dispensing system may also cause "flatness. After the grains have been malted. is released from the liquid. The wort is then cooled and aerated. a process known as mashing. The primary cause of "flat" draft beer is the tendency to keep it at too low a temperature. 50 . By manipulating the temperature. which should be stationary on the table. Modern breweries rely more on pumps.
The hops added near the end will impart aroma. Additional water may be sprayed on to wash out all the sugars. Black & Tan recipe Ingredietnts: 1 part Bass® pale ale. beer Directions: Fill shot glass with whiskey. Drop the shot glass into the pint glass. which fits over the glass perfectly! Boilermaker Ingredients: 2 oz. The wort and hops boil together in the kettle. This is the actual act of brewing. Dog Piss. the aromas and flavors of the hops are melded with those of the malt. In the fermentation vessel. where it will meet the hops. Some brewers add hops three or even four times. is then sent to the brew-kettle. When the boil is over. 1 part Guinness® Stout beer Directions: Fill the glass half full with Bass. yeast is added. Pepper Ingredients: ½ mug beer. the mash is strained in a vessel rather like a coffee filter. and it takes only about 90 minutes. hence the name Black & Tan. Boilermaker. Beer drinks Black & Tan. ½ mug Coca-Cola®. or spun out in a whirlpool. Next pour Guinness over a spoon slowly until glass is full. 10 oz. Doctor Pepper. The wort is then cooled to a temperature at which it can ferment. Serve in a beer or shot glass. 1 oz. The sweet liquid. If done correctly the Guinness will stay on top and the Bass on bottom. Separately. known as wort. the leafy residue of the hops has to be strained. which will also remove unwanted protein solids from the malt. Duck Fuck.When the infusion is complete. You can use a spoon or now there are many new devices such as the one above. whiskey. 51 . Brewers call this pitching. Drop full shot glass into beer. Car Bomb. Dr. add Amaretto to a shot glass. During this time. amaretto almond liqueur Directions: Pour beer into a pint glass and add coke. Diesel. from the days when they used a pitcher or pail.
most microbreweries stick to traditional grains like malted barley rather than lightening and cheapening their beer with corn or rice. America's brewing industry is diversifying. while Germany's is still suffering from consolidation. hands-on work. Guinness Extra Stout. the United States has had a reputation for light-tasting. But by the late 1700’s and early 1800’s. There’re now about 5000 brewers. heavily processed beers—as well as an industry dominated by some of the world's biggest brewers. Today. (Labatt’s Blue. The first of the new generation of microbrewers used secondhand tanks scavenged from wineries or dairies. Handmade beer means heavy.) Porters. Small brewers often buy grain by the sack rather than the silo-full. there were experiments with bottom fermenting yeast in Germany and other places. Miller. Lagers Before the discovery of refrigeration. Some have bought kettles from small breweries that have closed in Germany. a majority of them tiny enterprises. all major American & Canadian brews are mostly lagers. Stouts and Wheat Beers are generally ales (though it is possible to brew them with larger yeast. Sam Adams Boston Ale & Samuel Smith’s Nut Brown. Lagers and Micro-Brews Ales Fermented with top-fermenting yeast and fermented at room temperature (generally between 60-80 degrees F. the American microbrewery movement is so successful that a whole industry of specialist suppliers has sprung up to serve its needs. Big brewers find it difficult to make small beers because their brewing vessels are designed to make larger volumes.Ales.) Popular ale includes Bass Pale Ale. This form of yeast is fermented at low temperatures (generally 41-48F) and it usually takes longer. there wasn’t even a thought to brewing beer a different way. each serving only one pub or restaurant. Today. each making very similar products. More significantly. Coors. 52 . Budweiser are examples. Molson Canadian.) About Micro-Brews For decades. This results in a cleaner brew. That picture is now changing beyond recognition.
Glassware 53 .
“Beer clean” glasses 54 .
Things to know about beer apparatus 55 .
The deeper the color is. Bottling comes when the wine has improved in the wood to the highest point. flute-shaped glass. roses. there are a few basics to remember: white wine is served before red. Is it dry or sweet? Is it fruity or acidic? Is it too heavy. and light reds such as Beau are best served with a slight chill. Murkiness indicates something has happened to change the taste and quality of the wine. but not so chilled that delicate flavors are lost. swirl the glass to aerate the wine. a tall. clear. Red wines should be served at room temperature (65 degrees F) or slightly cool to the touch. Notice the components. many producers like to complete the aging in smaller wood containers. Wine tasting There are three criteria for judging wine: color. The wine continues to improve in the bottle. in the case of white wines especially. 58 . This helps release the bouquet or aroma. the richer the flavor will be. In a light white wine. grape perfume may arise. a flowery. champagne and sparkling wine is best served very cold (45 degrees F). The big red wines usually have a "spicy" berry character and need five to ten minutes in the glass to develop their bouquet. You must first examine the wine in a clear glass for color. For maximum effervescence. White wines. The wine should be clear and appealing. light wine before heavy and dry before sweet. 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. Serving When serving wine. For each type there is a proper kind of glass that provides optimum enjoyment. may become over oxidized. Take a little wine in the mouth and "whistle" the wine in to release its full flavors. The bowl allows plenty of room for swirling and the tapered top directs the aroma. Two-thirds of your judgment of wine is based on the Aroma.does you like it? From start to finish this procedure should take about twelve seconds. lose character and. taste it. Wine left in the cask too long may take on an excessively woody flavor. too light or well balanced? And most important. in some instances improving relatively as much as it did in the cask prior to bottling. Many vintners age their bottled wines for a few months to a year before shipping. preferably crystal ensures that the wine will sustain the long stream of bubbles the wine-maker went to such great effort to offer you. For champagne.Wine and Wine Service Bottling While the aging begins in large tanks. Now. Next. aroma and taste.
Later.Wine type names have two main origins. brandy is added to arrest the fermentation of the grape juice when the wine is as dry as the producer's trade requires.Variety wines are named for the grape from which they are made. in tanks heated by coils. labeled simply with class names like "White table wine. Rose. Cream Sherry Sparkling Wines Champagne. Muscatel. Sherry is a "fortified" wine . the same names were applied to wines having similar characteristics. Special Natural (flavored) Wines. Rhine and Sauterne came into use many years ago as the names of Old World districts famed for those particular types. 2. at least 75% of a bottle of varietal wine must be made from the grape variety named on the label. Quite often these names reflect the location of the winery itself. develops the nutty flavor typical of Sherries." They are best remembered by brand names in class combination with the class name. for three months to a year. "Dessert Wines" have an alcohol content of 18 to 21 percent. Pinot Chardonnay and Camay. Vermouth Table Wines Red. 4. It is important to understand the difference between "Table Wines" and “Dessert Wines”. Cold Duck Sherry (the most popular appetizer wine of all) is often made from the Palomino grape. As the wine types became known throughout the world. 3.meaning that. Variety Names . Four classes of wine There are only four broad classes of wines produced in this country. White. Tokay. By federal law. Appetizer Wines Sherry. according to the producer’s preference. Sherries have 17 to 21 percent. Rose or Blush Dessert Wines Port (Red. This may be done in a heated cellar. White or Tawny).Some wines are presented without any of the type names. Class Names .Some wineries give their wines proprietary names (names no other winery may use).Wine origins Generic Names . 59 . Sherries Sherries are made by aging or baking the wine in oak or redwood containers at 100 to 140 degrees F. Some examples are: Cabernet Sauvignon. by the heat of the sun or by aging with a special strain of yeast. it is allowed to cool gradually to cellar temperature and is aged like other wines." "Dessert wine" or "Sparkling wine. Generic names like Burgundy. 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. Proprietary Names . Within this distinct handful are the types best known in the United States: 1. and with the prolonged contact of the warm wine with air. The heat caramelizes the grape sugar. Table wines are those not over 14% (usually about 12%) in alcohol content and those sometimes referred to as "Dry Wines" and Light.
of medium acidity. medium-bodied and have a good bottle bouquet. Alcohol content is 10 to 14 percent. It should be light straw yellow in color. and are usually fruity-flavored. Grenache. It is highly versatile. 60 . fruity and well balanced. of medium acidity to tart. Rhine The table wine called Rhine wine should be pale to medium straw yellow in color. The fruity flavor and aroma should be pronounced. usually about 12 percent by volume. fresh and fruity. sometimes called a luncheon wine. apple. The rich flavor and aroma of the Pinot Blanc grape should be pronounced. Grignolmo or White Zinfandel grapes. preferably with a slight greenish tinge. It should have a strong.5 percent residual sugar. Pinot Blanc A dry table wine produced from Pinot Blanc grapes. Roses range from dry to slightly sweet. Descriptive words include fig. It should have a fruity-floral odor and a distinguishable varietal aroma. Sauterne The table wine type called Sauterne should be straw yellow to light gold in color. It should be medium-bodied. Chining Blanc A dry table wine produced from Chenin Blanc grapes. Camay. melon-like and ripe-grape. The flavor should be medium to full-bodied and rather tart. medium acidity and full body. Chardonnay (Pinot Chardonnay) A dry table wine produced from the Chardonnay grape. It should be medium to full-bodied with medium acidity. White (Johannesburg) Riesling A dry table wine produced from White (Johannesburg) Riesling grapes. It should be moderately tart. light-bodied and made from Cabernet. It should be tart and light-bodied. pale to light gold in color and have a good bottle bouquet. It should be straw yellow to light gold in color. Sauvignon Blanc A dry table wine produced from Sauvignon Blanc grapes. It should be light to medium-bodied.White wines Chablis The table wine called Chablis should be a light-to-medium straw-yellow color. fullbodied without noticeable high acidity and contain not over 1. Rose or Blush A pink table wine. easily distinguishable varietal aroma and flavor.
Districts: a key player in the Bordeaux blend. Typical taste in varietal wine: tannic (rough) but less so than Cabernet Sauvignon. Food pairing: meat (steak. Bell pepper notes remain. Cabernet Sauvignon (Ca-burr-nay So-veen-yawn) Widely accepted as one of the world's best varieties. With age. Food pairing: best with simply prepared red meat.) Districts: syrah excels in France's Rhone Valley. The wine then draws out the color and tannin from the skins. then the wine is called varietal and is named after the grape with a capital initial (Shiraz. Districts: used wherever wine grapes grow. please find below the description. and grilled and barbecued meats. Chile and Australia. which removes stems as a part of the process. Syrah (or Shiraz) (Sah-ra) The syrah variety gives hearty. to rich. For each variety. A varietal wine primarily shows the fruit: its taste much depends on the grape variety. etc. pizza.). stews. wild game. Typical taste in varietal wine: wild black-fruit aromas and flavors. beef. with overtones of black pepper spice and roasting meat. Food pairing: any will do. California and Australia (where it is known as Shiraz). merlot. making everything from blush wine (White Zinfandel). Merlot (Mare-lo) Easy to drink. rich currant qualities change to that of pencil box. and food pairing. Merlot. While syrah is used to produce many average wines it can produce some of the world’s finest. deepest. Makes the great red Médoc wines of France. spicy reds. Zinfandel (Zin-fan-dell) Perhaps the world's most versatile wine grape. Districts: only found in California. Typical taste in varietal wine: full-bodied. It usually undergoes oak treatment. Typical taste in varietal wine: often a zesty flavor with berry dominating. This wine is about 14% Alcohol. Cabernet sauvignon is often blended with cabernet franc and merlot. Black-cherry and herbal flavors are typical. but firm and gripping when young.Red Wines Red grapes are fed through a mechanical crusher. etc. tomatosauce pastas. Its softness has made it an "introducing" wine for new redwine drinkers. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins. Food pairing: very much depends on the freshness/heaviness of the wine. etc.) is mentioned on the label. A middle palate gap is common. and among the finest reds in California. heavy reds. now grown as a varietal on the US West Coast. 61 . If only one variety (Shiraz. and darkest reds with intense flavors and excellent longevity. pronunciation.
Typical taste in varietal wine: juicy black cherry and plum fruit. Districts: another classic red of Italian origin. plum. strawberry. and New Zealand. including tomato sauces. Districts: Sangiovese produces the Chiantis of Italy's Tuscany region and. Food pairing: excellent with grilled salmon. Food pairing: barbera wines are versatile: they match many dishes. tea-leaf). Barbera (Bar-bear-a) Not as well known as Merlot but with similar attributes. with no roughness. Earth and mushroom notes only show in Bourgognes. chicken. Pinot noir is difficult to grow. Typical taste in varietal wine: the primary style is medium-bodied with fresh berry and plum flavors. very fruity (cherry. Widespread in California. delicate and fresh with very soft tannins. Pinot Noir (Pee-know Na-wahr) One of the noblest red wine grapes. California. 62 . of late. and lamb. Sangiovese (San-gee-oh-ve-zee) Food pairing: a good choice for Italian and other Mediterranean-style cuisines. rarely blended. good wines from California. a silky texture and excellent balance of acidity. Districts: makes the great reds of Burgundy in France. and good wines from the upper Loire valley. Typical taste in varietal wine: very unlike Cabernet Sauvignon. Oregon.
There are other ways to make a wine sparkling. this is the process by which still wine is made sparkling by allowing it to ferment a second time in the bottle. but this produces the finest results and is the only process allowed in champagne. Pinot Blanc or Pinot Noir. Even though Champagne is produced only in good years.” “sec" or “demi-sec" and sweet is labeled "doux. Champagne. Sparkling Wine is secondary fermentation in closed containers. If the label reads “Blanc de Noir. or “curve”. For the base. Chardonnay or Pinot Noir grape varieties are used singularly or in a blend. must be nearly flawless.Sparkling Wines CHAMPAGNE Generally pale gold or straw yellow color. sparkling wines are enjoyed all over the world." the wine is made entirely from Pinot Noir. and sometimes a little Concord grape wine. the wine is 100% Chardonnay. The still base wine." Champagne is made from one or more grape varieties. Cold Duck This unique sparkling wine is made from a blend of White Champagne and Sparkling Burgundy. The driest Champagne is called "natural-. traditionally from Chardonnay. time-consuming process called method champenoise." semi-dry is usually labeled "extra dry. Dom Perignon. is a versatile. Thanks to the discoveries of the seventeenth-century monk. Most wines are a blend of both varieties. The initial wine blend is more important than the year. at best. Is Korbel Champagne?______ Pink Champagne Pinot Noir or another dark-skinned grape is used to make the base wine. Cold Duck is semi-sweet to sweet and is red. thus producing the characteristic bubbles in champagne. the finest wines are both vintage-dated and non-vintage-dated. the very dry is labeled “brut. Each wine is labeled according to its sweetness level. The pink color results from letting the juice remain with the grape skins during fermentation until the desired hue is obtained. lemony flavors. elegant beverage with toasty. If the term "Blanc de Blanc" is used. Champagne is made by a costly. Essentially. 63 .
Alcohol and spirits Tips to avoid a hangover 1) Don’t drink the night before a session. Red wine bourbon (highest toxin levels) 64 . C and D. stir and drink. get a bit of exercise to get the blood flowing and then to bed for a bit of quality sleep. yogurt. 3) During the session try and slip in an orange juice from time to time. Without REM sleep. they woke him up. You may choose to add two paracetamol (or equivalent) however these hide the pain but do not fix the problem. Vodka (lowest toxin levels) 2. 4) Just before getting into bed. There have been some very disturbing experiments done regarding REM sleep. Alas. He was allowed to sleep but each time his eyes moved in his sleep. for the person in this experiment. Beer 4. White wine 5. he became psychotic and was never quite the same again. drink a pint of water with multi-vitamin A. Toxin levels in drink The level of toxins (congeners) varies depending on type of drink. Home-brew beer 3. and also calcium. This comatose state prevents REM sleep (Rapid Eye Movement type sleep). or fish. people wake up the next day early and irritable. Below is a list of the lowest to the highest toxin level drinks. magnesium and potassium supplement pills. Free-range eggs are best as these are less prone to salmonella. After 3 days the subject started to dream when he was awake. Hangover remedy Pour ice-cold orange juice with 2 raw eggs. your brain becomes comatose. After drinking the above. 2) Line your stomach just before the session—especially with plenty of olive oil. B1. 1. REM is the part of sleep where your eyes move rapidly and dreaming takes place. One experiment is one where a person was watched 24 hours a day for 3 days. His dreams were much like drug addicts experience in flash backs while they are fully awake. NOTE: paracetamol is easier on the digestive system than aspirin. B6. The REM story If you go to sleep with high levels of alcohol in your blood.
and inverters. or from fermented mixtures originally containing large proportions of carbohydrates. The earliest alcoholic beverages were products of simple fermentation that. called ferments. If rectification (purification by repeated or by fractional distillation) is carried too far. on the other hand. As a result. the more volatile constituent. Consequently. although similar apparatus is used in both cases. causing diarrhea. This general definition includes virtually all-chemical reactions of physiological importance. In evaporation and in drying. and yogurt. and finally alcohol. in the distillation of potable liquor. For example. starch is broken down (hydrolyzed) into complex sugars. such as acidophilus milk. the purpose is usually to obtain the less volatile constituent. In distillation. and the remaining impurities are removed by filtration of 65 . into ethyl alcohol and carbon dioxide. in which the action of enzymes secreted by yeast converts simple sugars. for example. A 10th-century Arabian physician made the first recorded mention of distillation. butyl alcohol. are widely consumed for their nutritive properties. The removal of water from glycerin by vaporizing the water. The action of certain bacteria on undigested carbohydrates causes fermentation in the human intestine. formerly called ardent spirits or aqua vitae. the principal object of the operation is to obtain the more volatile constituent in pure form. and pure alcohol is produced. Distillation Distillation is the process of heating a liquid until its more volatile constituents pass into the vapor phase. produced by distillation. Various fermentation productions of milk. Many other kinds of fermentation occur naturally. but also removes from the beverage a large portion of the unpleasant-tasting impurities. is called evaporation. but soon afterward other fermented products were employed. is discarded. At first only wine was distilled. Generally. acetone. at most. gas such as hydrogen sulfide and carbon dioxide may form in amounts large enough to cause distention and pain. 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. enzymes. Glycerin. all the flavoring elements are removed with the impurities. yielded about 12 percent alcohol. Acids such as lactic acid and acetic acid may also form in the intestines of infants. fermentation results in the breakdown of complex organic substances into simpler ones through the action of catalysis. however. Distilled liquors Distilled liquors are any of various beverages of high alcohol content. They may be made from other beverages of lower alcohol content. as in the formation of butyric acid when butter becomes rancid. and of acetic acid when wine turns to vinegar. Probably the most important type of fermentation is alcoholic fermentation. such as rum from molasses or whiskey from grain mash. and butyric acid are now produced on a large commercial scale by special fermentation processes. but the removal of water from alcohol by vaporizing the alcohol is called distillation. The process of distillation not only concentrates the alcohol. then simple sugars. such as brandy from wine or applejack from hard cider. and then cooling the vapor to recover such constituents in liquid form by condensation. which produce acid. such as glucose and fructose. in most cases water. the process is only partly completed. by the action of diastase. Bulgarian milk. and scientists today often restrict the term to the action of specific enzymes.Fermentation Fermentation is the chemical change in organic substances produced by the action of enzymes.
dead drunk for two pence. The most common mixtures used in making rum consist of molasses and water or sugar and water. when it was so cheap that one could get "drunk for a penny. This creates a pungent. and grapes. During aging. a corruption of either the French gemevre or the Dutch jumper. Sugar syrup is sometimes added to the final product. 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. sugar cane. Vodka is distilled and taken off the still at a high 190 proof and treated with charcoal or other materials to achieve its tasteless. The purified alcohol is then mixed with juniper berries and other flavoring agents. Cuba. beets. and Puerto Rico. Distilling mixtures of alcohol and flavorings makes many cordials and liqueurs. and diluted to approximately 80 or 90 proof. it is distilled from plentiful. Sloe berries are steeped in gin and aged in wooden kegs. Gin drinking became a social evil in Great Britain early in the 18th century. The flavoring material remaining in the finished beverage is less than one-half of 1 percent. When distilled. 66 . however. warming red liquor. taste. Historically. Most rum for export is made in Barbados. alcohol ranging from 80 proof (about 40 percent) for mild whiskies to 150 proof or more for strong brandies and rums. water. SLOE GIN is not a distilled spirit. Vodka Vodka can be produced from a variety of fruits and vegetables. rum is a white or straw-colored spirit varying in strength from 80 to 150 proof (40 to 75 percent alcohol). Guyana. Gin Gin is alcoholic liquor distilled from grain that derives its flavor principally from an infusion of jumper berries. an organic ester. and "dunder. and thus retains more of the flavor of the grain. Jamaica. Rum Rum is an alcoholic beverage produced by the distillation of various fermented cane sugar products. Vodka is not aged. were levied on gin. The flavor depends upon ethyl butyrate. odorless character.the liquor through charcoal and by aging in charred wooden barrels. potatoes. beginning with the Gin Act of 1736. are in part oxidized to acids that react with the remaining alcohols to form pleasantly flavored esters. The name is an abbreviation of the word Geneva. Dutch gin is prepared in much the same way as dry gin. usually described as London gin or dry gin. Dark rums are made by adding a small amount of caramel or by aging in special wooden casks. both meaning "juniper. Vodka is the Russian word for "water" and is described as a spirit without distinctive aroma." The two principal kinds of gin are the American or English variety. Dry gin is prepared from grain alcohol that has been purified by fractional distillation." the residue left after the refining of sugar. except that the grain alcohol is less highly purified. and the Dutch type. the impurities. the remainder consists of water." Increasingly heavy taxes. called Geneva schnapps or Holland's. distilled once more. Trinidad. or color. which consist mostly of a mixture of higher alcohols. inexpensive products. Gin is a popular beverage in Great Britain and the United States. such as corn.
S. England. Gold tequila is aged to a light brown color.” If it is aged as much as 2-4 years. 50-gallon white oak casks imported from the United States. corn must make up a majority of a whiskey's constituent 67 . a straight whiskey may be a mixture of whiskeys. The agave plant takes 1. which dealers often deepen by adding burnt sugar. Placed in wooden casks.Tequila Tequila is a product of Mexico and named after Tequila Mexico. The base of the plant weighs 75 to 100 pounds and contains aguamiel (honey water). federal regulation. The beverage is distilled from the juice or sap of the mescal. White Tequila is drawn into vats after distilling and bottled on demand. is derived from Scottish Gaelic uisge beatha and Irish usquebaugh. Golden Tequila is usually aged in used whiskey barrels. so long as they were produced by the same distiller during the same period. The term whiskey. it can acquire a further identification as “Muy Anejo. straight and blended. and Canada. after which it is ready for bottling. it is known as the century plant or American aloe. Brandy Brandy is an alcoholic beverage produced by the distillation of grape wine and matured by aging in wooden casks. France. When freshly distilled. for example. some producers do age Tequila in seasoned. Tequila becomes golden in color and acquires a pleasant mellowness without altering its inherent taste characteristics. Perhaps the most famous brandy is Cognac. Tequila. or it may be made from any mixture of grains." They are broadly divided into two categories. so aging is not important. where it has grown wild for thousands of years and was prized for its sweet abundant juice that fermented rapidly. Thus. as consumed in Mexico.to 12 years to mature. Tequila can only be produced from the blue agave. The development of Tequila stemmed from the discovery that a distillate of pulque produced excellent brandy-like liquor. The distinctive aroma of brandy is due to the presence of traces of higher alcohols and volatile oils. In aging. provided that at least 51 percent of the total is accounted for by the grain with which the finished product is identified. the best species of the mescal plant. the distillate of mescal (from which Tequila is made) is virtually free of congeners. Whiskey Whiskey is liquor distilled from the fermented mash of cereal grains and contains about 40 to 50 percent ethyl alcohol by volume. the center of the industry. Tequila aged one year is identified as “Anejo. both meaning "water of life. The mescal plant is native to the desert areas of Mexico and the southwestern US. is not aged and usually bottled at 80-86 proof. which is a type of agave plant that resembles the cactus.” Unlike a grain or grape distillate. 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. However. The mescal plant is the only source for Tequila. long enough to impart color. also spelled whisky in Scotland. but the former term is somewhat misleading. the brandy is clear and colorless and will remain so if kept in glass containers. the spirits dissolve a coloring matter from the wood and acquire a light brownish tint. By U. named after a town in the wine-producing area of Charente. In this country.
is strained into fermenting vessels.grains. malt is added to the basic grain mixture. 4. and the resultant mash is stirred or otherwise agitated until the sugars present are dissolved. The proof increases as the water content partly evaporates. including malted barley. but seldom wheat or rye. such as sherry wine and caramel (burned sugar). 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. or rye for it to be classed as straight rye. (In the production of Scotch. others. Types of Whiskey 1. sometimes including small amounts of rice. which is pure malt whiskey. their coloration is derived either from the introduction of caramel or from exposure to the effects of charred wood. whatever they may be. Japanese. are called light whiskeys. may be added to blended whiskey in small amounts. Therefore. from various blended grains. 2. 68 . Canadian Whiskey is from a blend of cereal grains. which converts the sugars to alcohol then distilled. and water. It passes successively through a heated vaporization still. the stillcolorless whiskey is deposited in charred wooden (usually oak) barrels and left to mature. the process commences with milling and cooking the grain. the liquid thus produced. has been only sparingly produced since 1853. selfgenerated malt is produced by arresting germination of the barley. All whiskeys are made from grain or malt (sprouted grain) or from both. 5. for most other whiskeys. pure malt whiskey. Whiskeys are produced by a fermentation process roughly analogous to the leavening of sourdough bread and are thus called sour mash whiskeys. Fermentation is then activated by the introduction of yeast. as rye or corn whiskey. These starches then are converted to sugar by malt. is still much esteemed by connoisseurs. Certain other substances. Bourbon Whiskey is from a county in Kentucky or Tennessee. the resultant vapor is liquefied in water-cooled coils. the malted grain is dried at this juncture—traditionally. characterized by their less intense flavor. The alcoholic strength of whiskey is measured by a figure known as the proof. After distillation.) Hot water is then added to the malted grains. for the whiskey to be classed as straight bourbon. representing twice the volume percentage of alcohol. 3. For Scotch the whiskey-making process begins when whole grain is steeped in water to promote germination. Scotch is distilled primarily from barley. mellow. most distilleries have access to spring water that passes up through granite or limestone. American Whiskeys are further characterized broadly. Most whiskeys are light to dark amber in hue. or from a combination of both. For American Whiskeys. In both cases the object is to release the starches stored in the endosperm of each seed of grain. For Scotch. develop color. and purge itself of impurities—a process that may take up to 20 years but most commonly is of 8 years' duration or less. however. Wort. The quality of the water used is considered crucial to the quality of the whiskey. and both processes are repeated. over peat fires from which the characteristic smoky flavor of finished whiskey is derived—and is then lightly milled. Straight Scotch.
When an asterisk (*) appears on the label. Cognac (Brandy) Star System Cognacs need to be a minimum of 2 years old.O Extra Old Extra Old These fruit liqueurs derive their flavor naturally from a single forming fruit. Plant liqueurs are usually made from many flavoring agents to produce the desired flavor. V. and herbs. three-star quality is equivalent to VS or VSP and the least expensive. 2 ½ . VO (Very Old) and VSOP (very Superior Old Pale) indicate a minimum aging of four years.O. Cognac Lettering System V.P Very Special old. X. Napoleon or Cordon Blue is very expensive and other bottling can cost as much as $450. this means the Cognac is older still (difficult to say how old).00 per bottle.3 years old).7 years. age 4 l/2years). 69 . This region sets the brandy standard for the world.S. pale (min. roots.O. The average aging of this group is usually between 5 .Cognac Cognac is a French Brandy. seeds. Stars indicate quality.S. V. Very Special (min. means very old. Labeling of brandy and cognac is not standardized and creates confusion as the terms are of English origin. Some are a blend of over fifty varieties of plants. VSOP is the next price category and considered the best value. Cognac is the name of a particular region of France where an especially fine brandy is produced. VS (Very Superior) and VSP (Very Superior Pale) indicate the youngest cognac in the blend is two years old.
Directions: Pour champagne 1st then add the O. garnish with a lime wedge on the rim. Vodka & fill with Add 2oz. Rose's® lime juice ½ oz. Using a stainless steel mixing cup. of “premium vodka” Bloody Mary Mix. “orange liqueur” triple sec or *Cointreau. pour the proper ingredients into the cup.J. Please see Mixes for Bloody Mary Mix GARNISHES: Lime/Celery Stalk/Shrimp/ Scallion Stalk/ Queen Olives/Cherry Tomatoes. Cosmopolitan The “Cosmo” Was one of the first flavored Martinis Build in a glass or tin mixing cup or 2-piece shaker kit. triple sec or preferably Cointreau ½ oz. GARNISH: Lime wedge Pour in a flute. limejuice and cranberry juice vigorously in a shaker with ice. in volume. Shake the ingredients “for this recipe” vodka. orange juice & fill with champagne or sparkling wine. Build in specialty glass or double rocks. into specialty or double rocks glass that is at least 12-14 oz. Specialty or Double rocks glass BLOODY CAESAR: Use Clamato Juice BLOODY MARIA: Use Tequila BLOODY BULL : Use beef bullion Mimosa Ingredients: 2 oz. Flute Ingredients: 2 ½ oz. and serve. or according to how large the glass is add cranberry juice. Strain into a martini glass.Specialty drinks Bloody Mary Ingredients: Directions: 2 oz. citrus vodka “absolute” ¾ oz. GARNISH: Orange Slice Directions: 1st chill the cocktail glass. Straight-up Cocktail Glass 70 .
Build into champagne flute. 2 dashes Angostura® bitters. Drop in a cherry and an orange slice. a dash of fresh lime juice. Golden Rum. and angostura bitters in an oldfashioned glass.1 maraschino cherry. golden rum muddle until aroma of mint is released. club soda. Pour in bourbon. GARNISH: Directions: In a chilled champagne flute.1 tsp sugar or simple syrup. 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. add 2oz. 5 fresh mint sprigs.Old Fashion This is one of the most classic of all drinks! Ingredients: 2 oz. 1 tsp sugar or simple syrup . and add soda water and stir. Add the twist of lemon peel and serve. Bourbon Whiskey. Champagne Flute GARNISH: Twist of lemon peel 71 . Champagne Cocktail Highball Glass Ingredients: 2 dashes bitters.1 orange wedge Old Fashion Glass Ingredients: 2 oz. 6 oz. then add crushed ice. 2 dashes of simple syrup. place one lump of sugar” or better yet use simple syrup” add a few drops of bitters Fill with chilled champagne. Muddle into a paste using a muddler or the back end of a spoon. This muddled cocktail is much like the old fashion. 1 twist lemon peel. splash of soda water. fill with ice cubes. Build into the highball glass. Champagne. Directions: Into an old fashioned glass: Mix sugar “simple syrup”. GARNISH: Cherry flag Directions: Put the mint into the highball glass with lace of simple syrup. sugar. 3 lime wedges.
1 twist lemon peel Directions: Combine ingredients in a large white wine glass. Fill with crushed ice then add the Cochaca. Build into the cordial glass. Ingredients: Kir: dry white wine. Twist the lemon peel to release the oil and drop it into the glass. which is a spirit from Brazil made from juice of sugar cane. 1 tbsp crème de cassis. Old Fashion Glass 72 . GARNISH: Build into the rocks glass.Kir & Kir Royal 1 part crème de cassis 5 parts Champagne Chambord royal use Chambord. 2 . Caipirinha One of the most popular Brazilian drinks. Cordial Glass Ingredients: 2 oz.3 ice cubes. stir then serve with a straw. Cachaca. squeeze and place in old fashion glass with brown sugar muddle. GARNISH: Directions: Cut limes into eighths.
pour the proper ingredients into the cup. Strain into a martini glass. Fruja. 1 part DeKuyper® Sour Apple Pucker schnapps. GARNISH: Apple slice Directions: 1st chill the cocktail glass. Using a stainless steel mixing cup. GARNISH: Orange slice Build into shaker cup. Cocktail Glass 73 . 1 part apple juice Directions: 1st chill the cocktail glass. Strain into a martini glass. Shake vigorously in a shaker with ice. Using a stainless steel mixing cup. pour the proper ingredients into the cup. Cookie Dough Martini Cocktail Glass Ingredients: Stoli Vanilla & White Crème de Cacao with chocolate chips Build into shaker cup. Mozart Chocolate Martini Cocktail Glass Ingredients: 1 part Mozart White chocolate liqueur. GARNISH: Chocolate rim Directions: 1st chill the cocktail glass. Shake vigorously in a shaker with ice. Shake vigorously in a shaker with ice. pour the proper ingredients into the cup. Using a stainless steel mixing cup. Strain into a martini glass. Using a stainless steel mixing cup. Mangotini Martini Cocktail Glass Ingredients: Stoli Vodka. Shake the vigorously in a shaker with ice. 2 parts Stoli vodka Build into shaker cup. pour the proper ingredients into the cup. Strain into a martini glass.Flavored Martinis Apple Martini Ingredients: 1 part Absolut® Vodka. GARNISH: Chocolate chips Directions: 1st chill the cocktail glass. with a splash of orange juice Build into shaker cup.
Strain into a martini glass. Using a stainless steel mixing cup. GARNISH: Raspberry Build into shaker cup. Using a stainless steel mixing cup. Berry Berry Good Martini Cocktail Glass Ingredients: Stoli Raspberry & Fruja Raspberry Build into shaker cup. pour the proper ingredients into the cup. Strain into a martini glass. GARNISH: Directions: 1st chill the cocktail glass. Using a stainless steel mixing cup. Shake vigorously in a shaker with ice. GARNISH: Lime Directions: 1st chill the cocktail glass. pour the proper ingredients into the cup. Shake vigorously in a shaker with ice. Hawaiian Ingredients: Paradise Martini Stoli Orange & Malibu Rum with a splash of pineapple juice with a cherry Build into shaker cup. pour the proper ingredients into the cup.Watermelon Martini Ingredients: Vodka Watermelon Pucker with a splash of Grenadine Directions: 1st chill the cocktail glass. Cocktail Glass 74 . GARNISH: Pineapple wedge Directions: 1st chill the cocktail glass. Strain into a martini glass. Shake vigorously in a shaker with ice. Shake vigorously in a shaker with ice. Using a stainless steel mixing cup. pour the proper ingredients into the cup. Grape Pucker Martini Cocktail Glass Ingredients: Stoli Vodka & Grape Liqueur Cocktail Glass Build into shaker cup. Strain into a martini glass.
GARNISH: Olives Build into shaker cup. Using a stainless steel mixing cup. Strain into a martini glass. Cocktail Glass 75 .Sour Apple Martini Ingredients: Stoli Vodka & Apple Puckers Directions: 1st chill the cocktail glass. Strain into a martini glass. GARNISH: Lemon wedge Directions: 1st chill the cocktail glass. pour the proper ingredients into the 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. Bombay Blue Martini Cocktail Glass Ingredients: Bombay Gin with Blue Curacao Build into shaker cup. pour the proper ingredients into the cup. GARNISH: Chocolate chips Directions: 1st chill the cocktail glass. Chocolate chips Directions: 1st chill the cocktail glass. Using a stainless steel mixing cup. pour the proper ingredients into the cup. Lemon Drop Martini Cocktail Glass Ingredients: Absolut Citron with a lemon squeeze and a sugared rim Build into shaker cup. Shake vigorously in a shaker with ice. Using a stainless steel mixing cup. Shake vigorously in a shaker with ice. Strain into a martini glass. pour the proper ingredients into the cup. GARNISH: Cherry. Shake vigorously in a shaker with ice. Using a stainless steel mixing cup.
). This will help eliminate mistakes. acknowledge the customer and let them know you will be with them shortly. Mimosas and Screwdrivers are good suggestions. act. Beverage management 4. alcohol & spirits. and how they like it prepared. (example: sweet. unless customer requests a specific change. If a customer hesitates when ordering. Coffee drinks and Cream drinks can be an effective sale. For several guests who order the same type of wine by the glass. sour. Cordials. Suggest premium or call brands when your patron orders a generic drink or type of liquor. 76 . make a helpful suggestion. Be mindful of the order in which patrons arrive. Instead. 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. Try to remember a patron's favorite brand or drink. Keep in mind the "single" customer gets impatient. Cultivate a good memory of names. customer dissatisfaction. If more than one person is in the party. Never ask a patron if they would like their "usual". Drinks are to be built as specified. "very dry". "no garnish". Place a napkin in front of the customer with emblem facing guest. Call them Mr. The time of day is also a factor to keep in mind when suggesting cocktails and mixed drinks. and specialty drinks. Patrons appreciate this gesture since it can save them money in the long run. Tall cool drinks or chilled mugs on a hot day are inviting. If you are busy. and served in the proper glass with the appropriate garnish.until you know them well enough to call them by their first names. Hot drinks are warm and a good winter suggestion. Managing money 3. For brunch .Brandies. or Mrs. Ask what type of drink they would like. Make his/her drink just the way they want it. faces and tastes of your regular customers. Try to make each patron feel important.Class 7 You’ve just finished a very busy class learning all about beer. For after dinner or late evening . Weather cues should also be followed. Pay close attention to specific requests such as "with a twist".Bloody Mary's. wine. Layered drinks Customer Service Smile! Make eye contact (look at customer when greeting). Always recommend special drinks. If there are women in the party take their order first. In this class you will learn: 1. "on the rocks". Knowledge of drinks and their ingredients is necessary in suggestive selling. ask if they would like a ----today. --. and extra steps. Customer service 2. take the order from left to right.
If yes.... Good efficient work habits will save time in the long run. Do not go into other server’s drawer.. try to be as precise as possible at all times.. Place your mixing glass on the bar.... follow the correct procedures. put the bottles back in their places... and wash and rinse your glass.... ask your guest if they will be running a tab. Cash Registers PLU.This will help eliminate shortages or overages.... Put the money on the top of the draw and then count back the change. All transactions are immediate. Exact amount given needs to be rung up in register.. If allowed..Register draw has more money than the reading 77 . and pour the ingredients where the customer can see. except for items that are served in a wine glass. This invariably results in chipped glass... discard the ice. Never fill a glass so full that it spills when the patron attempts to pick it up... Always make sure the label of the bottle is turned towards the patron so he/she can see what you are pouring. place the glasses in a straight row with the rims touching. As soon as you mix a drink.. Repeat back the amount of money the customer gave you. When a drink is ordered. Never attempt to scoop the ice with the glass. Some registers calculate the amount of change due back.. Checks from the service bar should "Red Lined" by the service bartender after each drink order is completed..... 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.. Count your bank at the beginning of your shift. Cash transactions must be rung up immediately. Your bank is the amount of money that you are given to start your shift.Out of stock Over. Only perform one cash transaction at a time. A whiskey service glass (jigger) or a double jigger might be used for measuring all liquor. Managing money Money handling Register drawers are to be kept closed except for ringing in drinks or making change for customer. If free pouring.. Say out of $20….... Allow for ice melting during the shaking process. Use the ice scoop. Price look up 86.... Now are ready for the next drink... Never use hands when handling ice.... place the required glass on the bar rail.. At no time should there be money left on or near the register waiting to be rung in..... mixing cup and strainers. If more than one drink is ordered.
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.
money management.Class 8 You now know how to run a bar employing excellent customer service. Common bartending mistakes to avoid 6. Products and premium brands 2. In this last class you will learn: 1. Building your resume 5. Graduate services 3. beverage management and also preparing layered drinks. Interviewing process and skills 4. 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 .
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 .7 Te.Jack Daniel’s Whiskey Jack Daniel's® Old No...
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 .
4.com 2. They serve their clientele. It will be more advantageous in the long run to delay hiring another bartender until the right candidate can be found.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.) 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. getting the new jobs.________________. 104 . Maintaining a qualified bartending staff requires time and a great deal of effort. This will bring you to Graduate Services: 3. 3. For all questions. Good beverage managers will be good listeners. They will watch your facial expressions and your body language. 2. Please write here the name of your instructor:________________________. The date that you took the ServSafe alcohol certification. The best telephone number to reach: (____). 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. The costs of hiring the wrong bartender can be staggering. 5.Graduate Services Please read this entire section! Here are the directions to begin your job search using our online job assistance site: 1. It’s extremely difficult for them to learn anything about you if they are doing most of the talking. getting a copy of your diploma or for any other school matters. ____/______200? Write your password here:____pin #: ______________. The approximate date that you graduated:_____/________200?.) First: Go to http://wwwbartendingschool. and have their hands in the till. please email: enroll@bartendingschool.) Fill out the form on line & send in the request! 1. dole out their inventory. They know that bartenders are key employees.
character. then DO NOT apply to your "DREAM JOB. small. References — Prospective bartenders should be asked to supply three or four professional references. Tips to do before interviewing: 1. Failing to do so may expose them to charges of negligence. rowdy. you may be asked if you have reliable transportation. and if you do somehow luck into the job. etc. You will make this decision based on what you observed in number 1above.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. Your neatness. quiet. Based on what the employees wear. and how much you can expect to earn. you will be asked a few screening questions. They will ask for alcohol certification. At this time you have little. Also. If the person has difficulty maintaining your eye contact. the odds are you will have a hard time and possibly get fired. truthfulness. people who can testify directly about your abilities. Under or over dressing can be a real turn-off to the person doing the hiring. A manager should not give you an overly optimistic impression of your advancement prospects within the company. Never underestimate the importance of feeling comfortable about making a great first impression.). you will gain experience interviewing." The odds are you will not get the job. if any experience interviewing for a bartending job. correctness. you want to dress a notch above. and character. Visit them during the times you are considering working. such as how many hours a week you need to work and how much money you need to earn a week. Pick places you want to work at but will not be too upset if you lose the job. Scheduling limitations — If you’re handed an application. You could become disillusioned and resentful as the reality of the situation sets in.Is there any money to be made here and is this a great place for me to start? Be honest with yourself. Availability — It’s best for you to ask a realistic estimate of how many hours a week you might work. it’s advisable to maintain steady eye contact with the interviewer. If you are new to bartending. 105 . See what the crowd is like (large. it may provide some insight into his or her personality. Ask yourself . Also. The eyes often hint at the person’s level of confidence. so be alert for that. and work ethic. Checkout potential employers first. and presentation reflect much about you. You will forever be haunted by the bartending job that got away. and if there are any scheduling conflicts you need to mention. 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. When preparing for your interview or filling out an application – DRESS APPROPRIATLY. Eye contact — When in an interview. 3.
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.
You are a professional. This will make a change very easy and can actually make you in demand. even managers at time indulge. You want to be seen in the best light possible. some might consider an applicant who is married less of an employment risk than someone who is single. Always be networking and quietly looking for your next job. and well spoken. This is your 20-second chance to make an impression. Bartending is a very mobile skill and one of the best parts is working in lots of different environments. and worst of all could cost you your job. 9. club owners. 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. Building a resume It is likely that your potential employer will see your resume and application before ever meeting you. composed. 109 . misspellings. Neatness and presentation reflect much about you. Personality and demeanor — Not everyone has the personality to be a bartender. and as we know. Be prepared to explain lengthy gaps. Get to know other bartenders. Likewise. count money. Remember that references will be checked. Reliability — When considering the high cost of employee turnover. If you were to drink on the job it impairs your abilities make rational decisions. Some patrons may want to even buy you a drink or want you to participate in their festivities. Always make upward movements in your career. It’s important to determine whether the person will fit in with your clientele. eventually. With respects of resume tips. restaurant owners. Be confident. etc. assessing a prospective bartender’s personal circumstances and stability is advisable. well prepared. as well as career and salary progression. or cross outs on your resume or application. and management team. DO NOT under any circumstance DRINK ON THE JOB. For instance. Show up well groomed. Be sure there are no errors. so it better be good. They will consider the range of your work experience and length of time worked at an establishment.Employees who make their work place also their hangout place are not always looked highly upon. I know you may have gone to establishments where the bartender participated in the evenings events while on the job. 10. The capacity to remain calm. Do not get this confused with being flighty or flaky. not everyone is compatible with the existing staff. watch patrons. Employers do look at gaps in work experience. fellow-employees. not arrogant. then you don't want your employer seeing you drunk or leaving with customers on your day off. 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. and emotionally in control is another important bartending attribute to assess. bars and restaurants are not well lit. A sloppy application says you could be sloppy at the bar. If you hope to go anywhere at your job. unless you know somebody who knows somebody. Surprises aren't good here! Call your references so they will expect calls from your potential employers.
don’t take short cuts. Stress and frustration must be internalized. if a drink is not up to quality standards. there will still be aspects of the employment that require the person to adapt to a new way of doing things. they 110 . Depositing all of the bar’s cash proceeds should be done without hesitation. Theft undermines trust and staff morale. There is no more effective form of marketing than the enthusiastic efforts of servers at the point of sale. swells alcohol potency. great bartenders don their “game faces” and do their level best to give bar guests a worthy performance. Running an honest till is the only financially and ethically sound course of action. Suggest new drinks and new products. That entails a cooperative effort: people helping each other to accomplish the stated objective. Fruit garnishes should be cut daily and be used only in good condition. Prima donnas should pick another trade. Even when not completely psyched about coming into work. even when there may be no direct financial compensation pending. Although people appreciate bartenders remembering their names. Improprieties handling cash — Running an honest till is a conscious commitment. Concentrating on tips during a shift diverts your concentration from the job at-hand. Make sure mixes are well prepared. bartenders must maintain their composure and remain in control of their emotions. Bartending should be fun. Among the mistakes bartenders often make is not enjoying what they’re doing. don’t serve it. Pouring heavy shots undermines the business. Common bartending mistakes to avoid No one is immune to making mistakes behind a bar. not vented onto the clientele or co-workers. Professional Demeanor — Crank up the pressure and even common courtesy quickly disappears.Ability to learn and adapt — Here is where right out of bartending school can help! No matter how experienced a bartender is. Serving portions — Please understand that the misconception that “heavy” gratuities result from pouring “heavy” drinks is a costly one. and energize your guests. and juices taste fresh. Up-sell — Don’t be complacent just filling the orders. Short-term memory — Fault lies in the undeveloped ability to recall customers’ names and what they’re drinking. Regardless. and the other bartenders on the staff who pour according to the rules end up losing out. While you’re being interviewing. people are bound to make mistakes. assessing how flexible and willing to learn you appear to be is critical. Gratuities — Making a decent living behind a bar is best achieved through rendering prompt. and increases liability. Their drinks will suffer by comparison. competent service. Success in the bar business requires a pervasive team attitude and looking out for the house’s best interests. Over-portioning liquor jacks up costs. In such a detail-oriented occupation and with so much human interaction. When it comes to the business’s product. make things happen. Serving an inferior product — Whatever the reason. Take care of your guests and the tips will take care of themselves.
or preparing drink orders for servers before finishing a conversation with a regular. Treating select customers like secondclass citizens is not part of the job description. 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. Setting priorities — Working a high-volume bar requires the ability to “take care of first things first.fully expect bartenders to remember what they’re drinking. Favorite customers — While it's natural to prefer serving some people to others. Your attitude and demeanor can betray how you feel as clearly as inattentive service.
mild liqueur with the flavor of Anise (licorice).A Liqueur blended with Benedictine and Cognac. Vermouth APPLE JACK.Bartender’s assistant that is responsible for drawing beer.A colorless liquid made from any grain. This beverage is served before meals to stimulate the appetite.An Italian liqueur made from a brandy base with a blend of almond. ANISETTE. Examples: Dubonnet.usually locked and counted by the establishment. It comes in both red and colorless.Non-alcohol drink.Same as Sour Mix. pouring wine. BAR-TRAY. dry and with only a slight molasses flavor.An extension or addition to a drink order.A brandy distilled from the juice of apples (also called Apple Brandy). Comes in light and dark (dark being a bit sweeter). It is an American product. ADD-ON. It has a wine base and a low alcoholic content.Operating cash .A fine brandy infused with extracts of ripe apricots it is golden brown in color and bottled at no less than 70 proof.A beverage made from brewed and fermented malt and/or cereal. BACARDI. It is fuller bodied and more bitter than beer. It’s the money with which you start. served as an addition to a strong alcoholic drink at no charge. Our course offers extensive hands-on training as well as the details of using these definitions. ringing up checks and stocking.A Brand of Cuban or Puerto Rican rum. BANK.A sweet. usually light bodied. It is the intoxicating ingredient in distilled and fermented beverages.Appendix A Bartending terminology A lot of the terms and phrases listed below are standard throughout the industry. AMARETTO. BAR MIXES. B&B. APERITIF. 112 . making change. ALE. See sour mix in this section. BACK. 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. apricot and other ingredients. It's less sweet than Benedictine. the French version being Calvados. ALCOHOL. BARBACK. vegetable or fruit.A French word meaning "Appetizer". usually water. The principal flavor ingredient is the Anise seed. APRICOT FLAVORED BRANDY.Round tray with a skid resistant surface used to bring several beverages or items to a table.
These brandies are aged in oak casks and are usually bottled at 80 proof.Whiskey distilled in the U. BLACKBERRY FLAVORED BRANDY.S. made in France by the Benedictine Monks in the 16th century.A product obtained from controlled fermentation of malt and water alone.Systematic order for "Calling-In" drinks to the bartender. Old Granddad BRANDY. It is boiled with hops (or flavoring) prior to fermentation. Bitters is characterized by a bitter taste.When behind a person. BEHIND YOU. is also widely used in cooking.A blend of aromatics made from numerous and sutle combinations of roots. roots.A distilled spirit made from at least 20 percent 100 proof straight whiskey. usually only once. It is blended either with other whiskey or neutral spirits or both. BITTERS. dark. BOX. Usually made in Kentucky. Bottled proof may be no less than 80.S. it is used in mixing drinks. The U.One of the world's first fine liqueurs. Drink “Caipirinha”. CACHACA.Fine brandy infused with extracts of fresh. long enjoyed as an after dinner drink. say this to inform them of your presence. This Cognac based liqueur contains a variety of herbs. sweet beer. BOCK BEER. liquors or digestive.A Brazilian spirit made from juice of sugar cane. ripe blackberries. BONDED. or malt and additives such as corn.Straight whiskey. or barley-malt. CALL LIQUOR. CALLING ORDER. Gives the drink a quick mixing without shaking. bark and other secret ingredients. Be concerned with fruit flies with all brandies. Brandy. flowers. rice or sugar. barks.A strong.S. Examples: Wild Turkey.A particular specified brand of any liquor requested by the customer.The sprouted barley. BLEND. brewed in the spring from the residue left in the vats just before they are cleaned each year.To mix a single drink from two or more liquids. BOURBON. are of this type. government supervision. BEER. 113 . berries and herbs. BLENDED WHISKEY. 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.BARLEYMALT. contains the enzymes that convert grain starch into fermented sugar. The best-known brand is Angostura orange bitters. It has a deep purple color and is bottled at no less than 70 proof. BOILERMAKER.Distilled from fermented mash of grapes or other fruits. usually bourbon or rye that is at least four years old and bottled at 100 proof under U.S. or as aperitifs. and bottled at no less than 80 proof.Pour into and out of a shaker.A beer with a shot poured into the beer. BENEDICTINE. from grains. Almost all beers sold in the U.
There was a tavern in New York run by Betsy Flannigan who decorated her back bar with rooster tail feathers. Examples: Singapore Sling and Fireballs CLEAR. meaning triple dry. It is a rich. bark. deep.CALVADOS. most Canadian whiskeys sold in U. contains some 120 different ingredients. pull one of the feathers and give it to the soldiers so they could stir their drinks with it. from which it gets its name. The amounts of congeners are controlled by the proof at which the spirit is distilled. CHARTREUSE.A fine brandy infused with extracts of ripe cherries. The French government protects the name and no other brandy distilled elsewhere may be called Cognac. COCKTAIL. The aging process in charcoal barrels further removes them. Betsy would reach back. which is lighter and sweeter and now marketed in the U.A green and yellow liquor that is one of France's greatest. The formula is highly secret. esters and traces of acid found in newly distilled grain spirits. roots. Most people believe that the word “cocktail” originated during the American Revolution. CORDIAL. under government supervision. CREAN DRINK. regardless of the quality. dishes. as they constitute the natural flavor of the whiskey.S. at 86 proof.A term used by the general public and having several different meanings.To remove all remaining silverware. corn and barley. and bar glasses from the bar. are at least 4 years old. CHASER Mixes such as: Coke. colorless liqueur. burgundy red color and is bottled at no less than 70 proof.A dark brown or clear sweet-chocolate-flavored liqueur made of cocoa beans. which is 110 proof. contains some 130 different ingredients. they would ask for something with which to stir their drinks. CREME DE CACAO. The yellow chartreuse. 7-up & soda water that is served with the drink.The oils.A French apple brandy distilled in Calvados. 114 . The famous green Chartreuse. Example: Boiler-maker CHERRY FLAVORED BRANDY.S. France. spices and fruits.A proprietary name of a sweet. dry aroma. It is a brandy base cordial and distilled with a combination of herbs.See Liqueur. made with a brandy base and flavored with peels of oranges grown in the West Indies. COINTREAU. flowers. Cognac is known for its smoothness and heavy. Chasers can also be alcoholic such as a "beer chaser" with a shot.A light-bodied blend of whiskeys usually distilled from rye. CANADIAN WHISKEY. Examples: Sidecar. Some congeners must remain.Any cocktail made with cream as one of the ingredients. Similar products under other brands are known as Triple Sec. Margaritas CONGENERS. Produced only in Canada. but in a separate glass. COGNAC. When soldiers came in to the bar.A fine brandy made from grapes grown in the region of Cognac France.
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
PERNOD.A wine or liquor taken before bedtime.A peppermint-flavored liqueur similar to white Crème De Menthe.A drink designed to relieve the effects of overindulgence in alcohol. ORGEAT.A drink made in the blender or mixer and then poured over ice (rocks). usually 2-3 doors on back bar where all juices. garnishes and mixes are stored for access for the bartenders.The typical garnish for frozen and coffee drinks. Most rum are blends of several aged rums. and flags. May have slices of fruit or crystals of rock candy in the product.S. Ranging from heavy pungent types. PILSNER. PICKS. In the U.Small refrigerator. Pernod is used as an aperitif and as an ingredient in some cocktails.A Greek brandy with anisette flavor. and many other types of liquor. Example: a whiskey marked ‘86 proof’ is 43% alcohol REACH-IN. Used to serve in a foyer or any area. PICK-ME-UP.A particular group of customers.Used in spearing olives. vodka. PEPPERMINT SCHNAPPS. PORTER. darker and thicker than stout.A light. lager type of beer.System of measuring the alcoholic content of spirits. ON AND OVER. on request only. PROOF. which enhances the overall taste and appearance.An alcoholic distillate produced from the fermented juice of sugar cane.Are Rye whiskey sweetened with rock candy and fruit juice.Served over ice cubes. to light brandy-like varieties selected for special 118 . PORTA BAR. proof is double the percent of alcohol. RUM.non-alcoholic almond-flavored syrup used principally in the making of Polynesian drinks. PARTY. OUZO.Rich. NUTMEG. onions.A brand of product specifically asked for that carries a premium price (expensive alcoholic beverages).Small self-contained bar on rollers. ON THE ROCKS. but lighter in body and drier in taste. sweet ale with a heavy foam. This spice is sprinkled on top of the whip cream.spirits are used in blended whiskeys and in the making of gin.A French anise-flavored liqueur and absinthe substitute. cane syrup and molasses and bottled at no less than 80 proof. NIGHTCAP. ROCK AND RYE. PREMIUM.
dry.Produced only in Scotland. SLOE GIN. RYE WHISKEY. Example: Sloe Gin Fizz SPIRIT. Flavored with a concentrate of the famous blue mountain coffee. but made from a rectified cane sugar distillate.Distilled from a mash of grain containing not less than 51% rye. flavor and color.aroma. SHERRY. A stirring rod or swizzle stick is quickly rotated between the palms of the hands to form frost on the glass. deep red in color. rum. scotch whiskeys are blended whiskeys deriving their individual personalities from native barley grain and traditional pot stills.A wine that is characterized by its "nutty" flavor.An extremely popular Jamaican liqueur. Sloe-berries are a type of plum that comes from the blackthorn bush. SANGRIA.These are vodka.The action used to pour more liquor by slowly tipping the jigger as the pour bottle continues to pour. 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. It is a rich. not rum-based. whiskey and brandy. medium dry or sweet. 119 . Used for replacement of sugar because there is no dissolving involved. traditionally rum-based cocktail & fill with cracked ice. TRAILING. SHOOTER. Served in a tall glass with ice. The sweet type is sometimes called "cream" or "golden" sherry. It ranges in color from pale to dark amber and is made either extra dry.A tall. 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. All scotch blends contain malt and grain whiskeys. TIA MARIA. Only Mexico may bear the name.The bar that is used by the dining room cocktail waitress only.Any non-alcoholic beverage served in addition to an alcoholic beverage. SCOTCH WHISKEY. All the scotch imported into this country is at least four years old and is usually 80 to 86 proof.Same as a shot.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. SWIZZLE. SIDE OR BACK. It is much like bourbon in color. but it is different in taste and heavier in flavor. but most of the time served chilled. SERVICE BAR. tequila.Made with half sugar / half hot water.A distilled spirit of Mexico made from the fermented juice of the maguey plant (base or heart). SIMPLE SYRUP.Not really a gin but a liqueur distilled from sloe berries. Their distinctive smoked flavor comes from drying malted barley over peat fires. TEQUILA. elsewhere the spirit is known as mescal. gin.
Refer to Garnishes for illustrations and preparations. Examples: Sidecar. colorless liqueur made from the Dutch West Indies orange peel. SPLASH.Your particular work area. 120 . TWIST. SOUTHERN COMFORT. Kamikazes. STEGRA. flowers and seeds. and placed in most drinks to enhance the overall presentation. vodka is usually distilled from grain and wheat.Cocktails & shots are stirred and chilled then strained into a glass. roots. UP / STRAIGHT UP. Rob Roy VIRGIN. berries. STIR STICKS Smaller and thinner than tall straws. STAND-UP BAR.” VANDERMINT. STOCK.S.An alcohol-based. Shirley Temple Example: VODKA.A chocolate liqueur flavored with peppermint. Manhattan.Means drinks served without alcohol. TUMBLE. Stegra is made with citrus. 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. and virtually tasteless.An American-made liquor with a bourbon base and containing peach and other fruit flavors. is colorless.A delicious liqueur imported from Italy. STOUT. and Long Island Ice Teas.Same as bar mix. SPEED RACK. SOUR MIX. located directly below the station. Martini.White appetizer wine flavored with as many as thirty to forty different herbs. sweet English ale with a strong malt flavor. 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. Margaritas.TRIPLE SEC.Area in the lounge for customers to stand while drinking. VERMOUTH. It is light amber in color.Most versatile of all alcoholic beverages. It was originally made in Russia from potatoes. tasting similar to lemonade. Derived from a concentrate and mixed with water.To prepare or replenish a reserve supply of an item.Metal container that generally holds all of the "bar or house" liquors.A sliced piece of lemon peel usually 2 inches in length placed in certain cocktails. It has an orange flavor. Ice Teas.The act of pouring a drink from one glass to another. Margarita. odorless. STATION.A very dark. Both are delicate and will lose their freshness if left too long in an unopened bottle. various herbs and spices and with a delicate anise flavor. Used in all Collins drinks.Just a small amount (touch) of mix added to a drink. triple distilled. but in the U. Vodka is not aged. Examples: Gibson. Usually means “no ice.
STRAIGHT UP. WEDGE.S. WALK-IN. Gin.Refrigerator located in kitchen area. and Ice teas.Liquors used when guest does not specify brand.A triangular segment of lime. Rum.Glass of water served with the drink.Any drink served in taller glasses than highball glasses. scotch and soda. / V. Initials stand for Very Special and Very Superior Old Pale.P. WELL / POUR LIQUOR. V.A round slice of lime.. Examples: Alabama Slammer. Examples: Bourbon and water.Means the categorizing of certain types of brandies or cognacs. WHISKEY. WHEEL. Brandy or Tequila poured when the brand is not specified. often with spices and served in a tall glass.Where the bartender prepares drinks.O. WELL LIQUOR. TALL. Blue Hawaiian. Scotch.The general name for liquor of not less than 80 proof. VOUCHER. TODDY.A sweetened drink of liquor and hot water.The standard credit card form.Bourbon.S. vodka on the rocks. WATER BACK. See liqueurs and cordials section. Vodka. Distilled from the mash of grain. 121 . WELL STATION.Any drink or liquor served without ice or with the ice strained out.
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Office of Proprietary Schools. you will receive a refund of all monies paid. you will be responsible for actual reasonable administrative costs incurred by the school to enroll you and to process your application. you will receive a refund of at least fifty per cent of the tuition. 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. or concerns about this school’s license should be directed to proprietaryschools@doe.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. questions. whichever is less. less the actual reasonable administrative costs described in paragraph 7. 8. less the actual reasonable administrative costs described in paragraph 7. If you terminate this agreement within five days you will receive a refund of all monies paid. If you terminate this agreement during the first quarter of the program. 7. If you terminate this agreement after the initial five day period.mass. If you terminate this agreement during the second quarter of the program.L. provided that you have not commenced the program. which administrative costs shall not exceed fifty dollars or five percent of the contract price. which will become effective on the day. Any comments. If you wish to terminate this agreement. 3. Boston Massachusetts (617) 247-0816 885 Main Street. SECTION 13K): 1. 6. 2.edu or 781-338-6048. The school is not obligated to provide any refund if you terminate this agreement during the fourth quarter of the program. Student’s Signature: ________________________________________Date:__________________ SCHOOL OFFICIAL’S SIGNATURE: _________________________________DATE:________________ 123 .G. A list of such administrative costs is attached hereto and made a part of this agreement. less the actual reasonable administrative costs described in paragraph 7. you will receive a refund of at least twenty-five percent of the tuition. 9. Administrative Costs Equal: __________ A completed and signed copy of this agreement must be provided to the student.00 DISCOUNT $______ OTHER CHARGES $0 TOTAL CHARGES: $_______ STUDENT’S METHOD OF PAYMENT:___________________________________________________________ REFUND POLICY (AS PER M. 4. less the actual reasonable administrative costs described in paragraph 7. CHAPTER 255. 5. If you subsequently terminate this agreement prior to the commencement of 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. If you terminate this agreement during the third quarter of the program. you will receive a refund of at least seventy-five percent of the tuition. You may terminate this agreement at any time. you must inform the school in writing of your termination. such writing is mailed.
The school is not obligated to provide any refund if you terminate this agreement during the fourth quarter of the program. If you terminate this agreement during the first quarter of the program. or concerns about this school’s license should be directed to proprietaryschools@doe. 6. you will receive a refund of at least seventy-five percent of the tuition. Boston Massachusetts (617) 247-0816 885 Main Street. 9. you will be responsible for actual reasonable administrative costs incurred by the school to enroll you and to process your application. whichever is less. Student’s Signature: ________________________________________Date:__________________ SCHOOL OFFICIAL’S SIGNATURE: _________________________________DATE:________________ 125 .G. such writing is mailed. Administrative Costs Equal: __________ A completed and signed copy of this agreement must be provided to the student. 7. Any comments. 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. 4. If you terminate this agreement within five days you will receive a refund of all monies paid. which will become effective on the day. 2. If you subsequently terminate this agreement prior to the commencement of the program. You may terminate this agreement at any time.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.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. This school is licensed by the Massachusetts Department of Education. less the actual reasonable administrative costs described in paragraph 7. you must inform the school in writing of your termination. you will receive a refund of all monies paid. If you terminate this agreement after the initial five day period. you will receive a refund of at least fifty per cent of the tuition. CHAPTER 255. A list of such administrative costs is attached hereto and made a part of this agreement.L. which administrative costs shall not exceed fifty dollars or five percent of the contract price. provided that you have not commenced the program.mass. If you terminate this agreement during the second quarter of the program. Office of Proprietary Schools. 5. If you wish to terminate this agreement.edu or 781-338-6048. SECTION 13K): 1. Tewksbury Massachusetts (978) 640-9488 PROGRAM OR COURSE NAME: PROFESSIONAL BARTENDER’S PROGRAM STUDENT NAME: ____________________________________PHONE:______________________ ADDRESS:_____________________________________________________________________ ENTRANCE REQUIREMENTS: 18 YEARS OR OLDER. If you terminate this agreement during the third quarter of the program. questions. 32 clock hours PERIOD BEYOND W HICH LATE REGISTRATION WILL NOT BE ACCEPTED: First class:________________ DATE COURSE BEGINS:___/___/___ DATE COURSE ENDS:___/___/___ TUITION FEE: $445. 3. 8.
Appendix D Notes page 126 .
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