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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 .
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. 6 . has been in business operating Licensed Bartending Schools for almost 20 years under original ownership.Introduction About our Company Professional Bartenders School Of New England Inc. 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. 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. has been in business under the same ownership for more than 18 years. The Program Goals are combined to give you. The tutorial web site is useful by using helpful quizzes and presentations. At the back of this manual is an extensive Glossary of Terms. along with the online Web Tutorial. Program Goals This manual. Boston Bartenders School of America “BBS”. The hands-on portion teaches many unique hands-on techniques that will help you advance at your own pace. is very easy to navigate and follows each lesson along with an actual demonstration. and Orlando Bartending Schools of Florida. You will be given enough instruction and unlimited training hours to ensure your success. Professional Bartending Schools of New England Inc. It is also DBA: New England Bartending Schools “NEBS”.
Mixing highball drinks 10. jigger pouring 4. Glassware 5. and management at all times. Setting up the bar 9. Mixing and pouring 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. Communicate with guests. customers.” 4. 6. “Establishments May Differ. Monitor your guests’ behavior and their consumption of alcohol. and using correct garnishes and glassware. follow the rules and regulations of the bar. you will learn the following: 1. 2. 7. Measurements 3. Your responsibilities as a bartender 2. 3. Greet people according to the guidelines in the Customer Service section in this manual. along with an explanation of how to setup a bar on your opening shift and how to break it down during closing time. 7 . follow state laws. Preparing drinks. Your instructor and video clips will help you understand what you can expect when dealing with customers and to know what management expects! In Class 1. Cleanliness. Customer Service. Techniques of building a drink 8. Garnishes Seven Areas of Responsibility 1. 5. and most importantly. Opening & closing the bar with a checklist (see below).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. Handling money in accordance with management’s guidelines. Bar equipment and tools of the trade 6. Free pouring vs. following proper recipes.
Using definite measures in recipes makes them more difficult to create for someone who uses different measurements. you need to follow the checklist to a tee. the drink creator can be assured that wherever the drink is mixed.Opening & Closing the Bar Cut garnishes (See the Garnishes section for details). Are they full? o Do your beverage dispensers work properly and do they dispense the correct products? Measurements Liquor Dispensing Units Jigger Unfortunately. it could mean the difference in your tip. Make sure you have all of the bartender’s equipment. When a customer needs to sign off their tab and you don’t have a pen. Using relative measurements in recipes makes drinks easier to make. This should be the ultimate goal for everyone who creates mixed drinks. there is no single universal unit of measure. Check your glassware and products. Whether you have been tending-bar for 15 years or 15 hours. it tastes the same. Set up your “Bank” (See the Money Handling section for details). Every bar has a checklist of what is necessary to operate the bar when it gets busy. 8 . If proportional units are used. The conversion table on the next page will help you determine measurements in different units. 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.
66 Metric Measurements The metric system is based on tens.) (oz.) Salmanazar (12 btl.739 1. = centiliter.01 0. 0.Standard Units Milliliters Ounces (mL.) Dash Teaspoon Tablespoon Pony Shot Splash Measure (msr.5 384 44. thus: mL.6 12. 0.1 29. cL. dL.780 (20 btl.1 1 10 dL.) 4.) 2.) Demijohn (4.956 Jeroboam (6 btl.) Magnum (2 btl.7 26.4 64 128 Wine and Champagne Liters Ounces (L.1 1 Imperial Quart 1137 1894 3789 mL. cL. dL.6 32 38.9 13 1½ 4 6 8 2 8 9.2 Half-Pint (US) 257 Half-Pint (UK) 284 Tenth Pint (US) Pint (UK) Fifth Quart Half-Gallon (US) Gallon (US) 378.478 3.824 Miniature (nip) 59.3752 12 Jeroboam (4 btl.) Tappit-hen Methuselah (8 btl.) Baldhead (16 btl.7 11.) Mickey Jigger Wine glass Split Cup 0.8 16 19.) Pint (½ btl.912 8.9 gal. = milliliter.5 119 177 257 1/32 1/8 3/8 1 1 1/8 0.) (oz.9 3.5 29.868 11.788 6 25 52 104 128 0.) 0.2 944 Nebuchadnezzar 14.) Split (¼ btl.3 25.5 3.88 472 568 755.) 18. mL.) Quart (1 btl.434 5.177 0. 1 10 100 cL. = deciliter 9 .
in order to detect wrong practices that affect costs and customer service. Jigger Pouring Jigger Pouring is used mainly in hotel chains. EXAMPLE: 1-1000-2-1000-3-000 is a count that should equal 1 shot or 1 jigger full. Do NOT remake the drink from the same station or dispensing area. some restaurant chains. 10 . It could mean the difference in ½ ounce with little notice. resulting in a weaker tasting drink despite the fact that the proper amount of alcohol has been poured. The liquor will stop dispensing though and it will appear that you are still pouring. 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. and functions S(see Drink Rules in Class 2) . All drinks that are thrown away should be documented on a spill sheet for inventory purposes. keep the bottle upright but cover the air hole on the pourer before pouring. It is very important to completely fill the glass with ice to the top. Most drinks are returned for lack of ice and bad products such as juices or flat sodas. Trailing is the action used to pour more liquor by slowly tipping the jigger as the bottle pour continues. It is easy for spotters to see over pouring and abusive pours. Jigger Pouring Creating cocktails can be straightforward or artistic depending on how far a bartender wants to take it. Free pouring is nearly as accurate as the measured pour with a jigger. This can mean remaking the drink if the customer complains. Obviously the rate of the count and the size of the pourer have a great effect on the accuracy of a pour. The idea is to perform perfect pours every time to ensure accurate liquor costs. Spotters are professional bonded people paid by the establishment who come into an establishment pretending to be customers to observe the service of bartenders.Free Pouring vs. Use as much “Flair” as you are able and is permitted There are 2 basic methods of measuring: 1. make sure the customer can see the drink being made so s/he can watch the liquor being poured. Liquor costs are the primary concern when free pouring. Making the same bad drink twice could result in a loss of gratuity and a loss of a return customer. Free Pouring 2. Different counts will be used for different amounts. If you want it to appear that you are pouring a lot without doing so. When making a drink a second time. Measured Pouring (Jigger Pouring) Free Pouring Free Pouring is a counting system used in order to pour different amounts (See chart in Class 2).
)_________________ __ It is a good idea to________________the glass before using. Manhattans. Cognac & Brandies Name 4 products that get poured into this glass: 1.)_ ________________ ___ 4. Cosmopolitans. Typical Size: 6 oz. Coffee Mug This mug is the traditional glass mug used for hot Coffee Drinks. and Gimlets. Pilsner (the traditional beer container) Typical Size: 12 oz.)_____________________ 2. Use this glass for all Sparkling Wines & Champagnes. Brandy Snifter The shape of the snifter concentrates the alcoholic odors to the top of the glass as your hands warm the brandy.Glassware Beer Glasses: Mug Typical Size: 12-16 oz. Cognacs & Brandies Typical Size: 12 oz. Typical Size: 12-16 oz.)______________ ____ 3. 11 . 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. Typical Size: 4-12 oz. Champagne Flute This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse. The glass is also known as a martini glass.
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. or "with a splash. The glass is very similar to a Poco Grande glass.e. Typical Size: 14 oz. Margarita Glass This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt. It is also used in Daiquiris and other fruit drinks. Typical Size: 1-2 oz. only taller. The Collins glass was originally used for all the Collins Drinks & commonly used for soft drinks. Mason Jar These large square containers are effective in keeping their contents sealed in an airtight environment. They're designed for home canning. round so called "rocks" glass. 12 . Typical Size: 15 -16oz. being used for mixes among other things. alcoholic juice drinks. ideal for Margaritas. 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: 16 oz. suitable for cocktails or liquor served on the rocks. Typical Size: 8-12 oz. Cordials such as Sambucca. and some Tropical /Oriental Drinks. Gin & Tonic). used for Exotic/Tropical Drinks/ Frozen Drinks.Collins Glass Shaped similarly to a highball glass. Typical Size: 16 oz. Hurricane Glass This is a tall & elegantly cut glass that is named after its hurricane-lamp-like shape. Old-Fashioned Glass A short." Typical Size: 9-12 oz.
Useful for Layered Drinks such as a Pousse Cafés and B-52s. suitable for cocktails or liquor served on the rocks. Red Wine Glass A clear. stemmed glass with a round bowl tapering inward at the rim. Sherry is normally 18-21 %. Typical Size: 2 oz. round so called "rocks" glass. Many "shot" mixed drinks also call for shot glasses. Typical Size: 4-6 oz. Typical Size: 1 ¼ oz. Its shape increases the ease of layering ingredients. 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. thin. Name 3 reds: 1)_____________ 2)____________3)_____________ Sherry Glass Glass for Aperitifs. Sherry is a fortified wine which means brandy added to increase the proof. Typical Size: 3 oz. Typical Size: 16 oz. Shot Glass This is a small glass suitable for pouring a 1 oz. Ports and Sherry. Punch Bowl A large hemispherical bowl suitable for punches or large mixes. Typical Size: 1-5 gal. shot of Vodka. Whiskey or other hard liquors. This glass is often used as a replacement for a specialty glass or a large draft glass. such as Sangria.Pousse-Cafe Glass/ Pony Glass A narrow glass essentially used for layered dessert drinks. The word rocks mean “ice”. (1 ounce to the line) 13 . Typical Size: 8 oz Red wine is served_________________. such as Scotch on the Rocks. Rocks Glass A short. or "with a splash".
Throw away all of the ice and rinse with water. stemmed glass with an elongated oval bowl tapering inward at the rim. If you break a glass near ice. used for Whiskey Sour Straight Up. Handling Glassware Always pay close attention to the cleanliness of your glassware.5 oz. leaving you with glass and blood in your ice. thin. wide opening glass. dust pan. White wine is served ___________. Typical Size: 5 oz. Breakage & Spills If you drop a glass. Use an ice scoop. White Wine Glass This is a clear. check the ice and food items in the area. or the glass can shatter. If you clank two glasses together. similar to a small version of a champagne flute. don't try to catch it. Never use glassware to scoop ice from a bucket. You should always have gloves and brooms in your area. Use the stem or the base to pick up a glass in order to avoid getting fingerprints on the top. Whenever anybody breaks a glass. wear gloves and use a broom. Here is some advice on handling glass and accidents with glass. or damp cloth to pick up the pieces. especially wine glasses (lipstick). always pick it up and place it where you want it. Typical Size: 12. it will happen. The thermal shock may shatter the glass. Make sure all glasses are clean before serving. chances are that there is a shattered piece of glass in the ice. one will almost always break. Glass doesn't agree to sudden changes in temperatures. let it fall. Always be ready to clean up broken glass. Tiny glass slivers break off when pushed into ice. This will provide more support to carry it. used for White Wine. Never add ice to a hot glass or hot liquid to a cold glass. Never just push a glass to move it. If a glass is breaks.Whiskey Sour or Delmonico Glass This is a straight up glass which is a stemmed. 14 .
Use a short. 2 piece kits are great for shaking the flavored cocktails. They should be heavy and laminated. They are also used to remove the lemon when cutting lemon twists and used to layer drinks. Cutting Boards To slice fruit and other garnishes. you've not wasted the expensive liquors. Make good use of times when you have no guests to clean bottles and wipe surfaces. Always pour the least expensive ingredient into the cocktail shaker first. 15 . Use these along with cloths to keep things clean. Cocktail Shakers Essential cups for blending ingredients in cocktails and mixed drinks. sharp and snappy shaking technique unless otherwise stated. Choose one that's right for you. Bar Towels 100% cotton and have sewn edges for durability.Bar equipment and tools Can Openers Opens cans of fruit and syrup. Caddies Holds essential barware such as straws and napkins. and then if you find you've made a mistake. Bottle Openers Mechanical devices designed for opening screw top bottles. Bar Spoons Have a long handle and large muddle end. The wine key has a little knife and bottle opener too. Bottle Sealers Mechanical devices designed to seal and keep liquors and other bottle contents fresh. They are used to mix and measure ingredients as well as crush garnishes. There are many cocktail shakers available to get the job done. Corkscrews / Waiter’s Wine Keys Opens wine and champagne bottles.
Garnish Trays Holds and keeps garnishes fresh. which are needed for the smaller quantities. Ice Tongs and Scoops Adds ice to drinks from an ice bucket. ice cream. Never handle ice with your hands. Mixing Glasses Useful for long drinks where it is required to mix the ingredients without shaking.Electric Blenders Commercial blenders are used to properly blend the ingredients smoothly together. Garnishes should be prepared on a daily basis. These are useful for drinks with fruit pieces. 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. etc. 16 . These are needed for accurate measurements. They usually come with a set of measuring spoons. but the heat from your hand will begin to melt the ice. Do not use glassware as a scoop. Juice containers Convenient pouring containers and storing of juices. Jiggers Measurement tools to accurately measure alcohol. Graters Grates spices like nutmeg and others. It is not only unhygienic.
Large pourers are used for thick cordials. such as for an Old Fashion. Speed Pourers Come in all sizes. 17 . Strainers Holds back the ice when pouring from the mixing glass or tin.Sharp Knifes Essential for cutting garnishes safely. Pour lime juice on the sponge to keep it wet. Glass Rimmers Rims the glass with either sugar or salt. Pourers are soaked in soda water and hot water to clean. Muddlers Used to crush garnishes to get the most flavor from them.
Shirley Temple). Straining Most cocktail shakers are sold with a build-in or hawthorn strainer. When a drink calls for straining. When water has begun to condense on the surface of the shaker. in which case you would use a suitable amount of crushed ice. Muddling To extract the most flavor from fresh ingredients such as fruit or mint garnishes.Mixing and pouring Shake If a drink recipe calls for bar mix. it is to be served unstrained. Once you've poured in the ingredients. The object is to mix and froth the drink while breaking down and combining the ingredients. Shaking is the method by which you use a cocktail shaker or “speed cup” to mix and chill ingredients simultaneously. it is a good idea not to fill the drink glass completely to the top. Stirring You can stir cocktails effectively with a metal or glass bar spoon in a mixing glass. you should crush the ingredient with the muddler on the back end of your bar spoon or with a pestle. make sure that you use ice cubes.e. 18 . hold the shaker in both hands with one hand on top and one supporting the base. and strain the contents into a glass when the surface of the mixing glass begins to collect condensation. snappy shake. Some recipes will call for ice to be placed in the blender. If ice is to be used. and give a short. Normally with a shaker set. this is done with ice cubes three-quarters of the way full. as crushed ice tends to clog the strainer of a standard shaker. It's important not to rock your cocktail to sleep. ready-to-serve mixture. Blending (Frozen Drinks) An electric blender is needed for recipes containing fruit or other ingredients that don’t break down by shaking. If you are using a speed cup. Blending is an appropriate way of combining these ingredients with others. use ice cubes to prevent dilution. sharp. making room for the froth or foam. cream or any thick mixes or cordial based drinks. creating a smooth. it is necessary to shake the ingredients. If a drink must be shaken with crushed ice (i. the cocktail should be sufficiently chilled and ready to be strained or poured into the glass in which it will be served.
Learning the approximate weight of certain liqueurs will allow you to complete this technique more successfully. All drinks that are thrown away should be documented on a spill sheet for inventory purposes. resulting in a weaker tasting drink despite the fact that the proper amount of alcohol has been poured. not to simply look cool. cream. Don't add alcohol to ignited drink. make sure the customer can see the drink being made so s/he can watch the liquor being poured. Usually the ingredients are floated on top of each other. You can then pour this over the prepared ingredients. Failure to do so will result in the addition of more mix. as lighter ingredients can then be layered on top of heavier ones. liqueurs) on top of another. allowing the ingredients to be mixed. Always extinguish a flaming drink before consuming it.Techniques of building a drink When building a drink. Do NOT remake the drink from the same station or dispensing area. but occasionally a swizzle stick is put in the glass.e. It should only be attempted with caution. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top. You must investigate and communicate to all servers any bad products and replace them immediately. which is then easily lit. Layering To layer or float an ingredient (i. Flamed drinks Flaming is the method by which a cocktail or liquor is set alight. Don't leave them unattended nor light them where they pose danger to anybody else. Making the same bad drink twice could result in a loss of gratuity and a loss of a return customer. and ensure no objects can possibly come into contact with any flames from the drink. Slowly pour down the spoon and into the glass. 19 . It is very important to completely fill the glass with ice to the top. use the rounded or back part of a spoon and rest it against the inside of a glass. The ingredient should run down the inside of the glass and remain separated from the ingredient below. the ingredients are poured into the glass in which the cocktail will be served. When making a drink a second time. Most drinks are returned for lack of ice and bad products such as juices or flat sodas. This can mean remaking the drink if the customer complains. and for the above reason only. normally to enhance the flavor of a drink. Some liquor will ignite quite easily if their proof is high enough.
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. 20 . Most clear soda drinks are garnished with a lime or a lemon wedge. Tonic water is used mainly with gin highball drinks such as Gin & Tonic. Shaking will only flatten the drink. It is also important to know the categories of each and the pricing structure. Liquor beverage dispenser guns are not common but are used in high volume establishments in order to control liquor cost. The par will change as customer demands change. A par is the proper amount of each bottle or product that is necessary to operate the bar through busy hours. Soda Dispensing System. Beer Keg System. all products should be inventoried. save labor. and glassware to suite the products they offer. such as when seasonal drinks change. Cash Registers. Real orange juice cannot flow through the system. 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. Beverage Guns Vary in their products. This is called a “par”. The “Q” button stands for quinine water or tonic water. 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. The carbonation will mix the drink enough. and increase speed. Bottle Tears. Coolers. which has flavor and calories. Drinks with liquor and soda are never shaken. Before beginning each shift.
Call Brands 1st Tier .Popular Cordials 2nd. The speed rack holds house and products used most often! Vodka / Gin / Rum / Tequila / Whiskey / Brandy / Scotch / Bourbon Clear spirits 3 tiers of the back bar shelf Dark Spirits 3rd .The Speed Rack From left to right….Premium Liquors & Cordials 21 .
Pina Colada Mix for ONE LITER: 2 cans of Cocoa Lopez or any other cream of coconut. 15-20 Salt & Pepper & 10 Dashes of Celery Seed Salt. Strawberry Daiquiri Mix for ONE LITER: Fill blender halfway with “sweetened” frozen strawberries and fill the remainder with bar mix and blend. Optionally. 2 tablespoons of horse radish & 2oz. Continue blending until it thickens. Homemade Bar Mix: Mix 1 part sugar syrup with 1 part lemon juice. 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 . add 2 egg whites for every liter of mix to make cocktails slightly foamy. Pour contents into blender and fill to the top with pineapple juice and blend. of lemon juice.Mixes Bloody Mary Mix for ONE GALLON: 15-20 Dashes of Worcestershire sauce & 15-20 Dashes of Tabasco. of whole cream and add simple syrup according to taste. Whipping Cream: Fill a speed blender with 4 oz. Simple Syrup for ONE LITER: Fill a liter bottle with cane sugar and then fill the bottle with “hot” water.
Vodka & fill with orange juice CAPE CODDER 1 ¼ oz. Vodka & fill with 50% pineapple juice and 50% cranberry juice MADRAS 1 ¼ oz. Shake or tumble is recommended but not required. Shake or tumble is recommended but not required. Pour the spirit in first then fill all the way to the top with the juice. Vodka & fill with 50% cranberry juice & 50% grapefruit juice. Build into highball glass. GARNISH: Lime Wedge Build into highball glass. GARNISH: Lime Directions: 1st fill the glass ALL the way to the top with bar ice. Pour the spirit in first then fill all the way to the top with the juice. Vodka & fill with orange juice. Sea Breeze ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Pour the spirit in first then fill all the way to the top with the juice. Cape Cod ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Vodka & fill with cranberry juice. Build into highball glass. Highball Glass sip sticks 23 . Vodka & fill with grapefruit juice. Vodka & fill with 50% cranberry juice and 50% grapefruit juice HAWAIIAN SEABREEZE 1 ¼ oz. Screwdriver ONE Liquor Juice Drink Ingredients: 1 ¼ oz. GARNISH: Orange slice Directions: 1st fill the glass ALL the way to the top with bar ice. Shake or tumble is recommended but not required. Vodka & fill with 50% orange juice and 50% cranberry juice GREYHOUND 1 ¼ oz. SCREWDRIVER 1 ¼ oz. Directions: 1st fill the glass ALL the way to the top with bar ice.Highball drinks Highball glasses are usually 8 to 10 ounces in volume and are used primarily for 1 & 2 liquor drinks. Vodka & fill with cranberry juice SEA BREEZE 1 ¼ oz.
Hawaiian Sea Breeze ONE Liquor Juice Drink Ingredients: 1 ¼ oz. 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. then shake. Whiskey & fill with 50% ginger ale & 50% soda water. GARNISH: Lime Wedge Directions: 1st fill the glass ALL the way to the top with bar ice. PRESBYTERIAN 1 ¼ oz. Shake or tumble is recommended but not required. Peach-tree Schnapps & fill with orange juice. Build into highball glass. Shake or tumble is recommended but not required. CUBA LIBRE 1 ¼ oz. then shake. One Liquor Drinks Highball Glass sip sticks SOMBRERO 1 ¼ oz. then shake. Vodka & fill with 50% orange juice & 50% cranberry juice. GARNISH: Ask customer Build into highball glass. Whiskey & fill with ginger ale. Directions: 1st fill the glass ALL the way to the top with bar ice. and splash with soda. Vodka & fill with grapefruit juice. Madras ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Shake or tumble is recommended but not required. Pour the spirit in first then fill all the way to the top with the juice. Vodka & fill with 50% cranberry juice & 50% pineapple juice. GARNISH: Lime Wedge Directions: 1st fill the glass ALL the way to the top with bar ice. Greyhound ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Rum & fill with coke & always a lime wedge TOM COLLINS 1 ¼ oz. Gin & fill with bar mix. Build into highball glass. Pour the spirit in first then fill all the way to the top with the juice. HIGHBALL 1 ¼ oz. FUZZY NAVAL 1 ¼ oz. 24 .
Shake! Ingredients: 1 ¼ oz. Recommended.Sombrero ONE cream drink. Build into highball glass. Highball ONE cream drink. Whiskey then fill 1st fill the glass ALL the with 50% ginger ale 50 way to the top with bar ice. Presbyterian Highball Glass 1 ¼ oz. Pour the spirit in first then fill all the way to the top with the ginger ale. Pour the spirit in first then fill all the way to the top with the ginger ale. Coffee Flavored Brandy (In some cases Kailua) & fill with cream or milk. NEVER Shake soda drinks! Highball Glass sip sticks Ingredients: Build into highball glass. Highball Glass sip sticks GARNISH: None 25 . Whiskey then fill 1st fill the glass ALL the with ginger ale. Add stir sticks and stir gently. then shake. way to the top with bar ice. Recommended. Directions: 1st fill the glass almost all the way to the top with bar ice. Pour the spirit in first then fill all the way to the top with milk Shake using a speed cup. GARNISH: None Directions: Build into highball glass. % soda water. Highball Glass sip sticks GARNISH: None Ingredients: Directions: NEVER Shake soda drinks! 1 ¼ oz.
John-Whiskey. GARNISH: Lime Wedge Directions: 1st fill the glass almost ALL the way to the top with bar ice. 6. 4. Pour the cordial 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 bar mix. Tom-Gin. Recommended. Kahlua. Shake with a speed cup. Rum then fill with coke. 2. Amaretto. Peach schnapps is a cordial! Always shake drinks that have a cordial or liqueur. Vodka Collins. Highball Glass sip sticks Ingredients: 1 ¼ oz. Daiquiri—Rum. 1st Shake with a speed cup. Cuba Libre Highball Glass Highball Glass sip sticks Ingredients: 1 ¼ oz. Directions: 1st fill the glass ALL the way to the top with bar ice. Tom Collins Always shake bar mix drinks and usually garnish with a cherry flag or a lime. Shake with a speed cup.Fuzzy Navel Ingredients: 1 ¼ oz. Collins Drinks: 1. 5. Build into Collins glass. Build into highball glass. Pour the spirit in first then fill all the way to the top with the coke. 3. GARNISH: Orange Slice Directions: 1st fill the glass ALL the way to the top with bar ice. Peach-tree Schnapps & fill with orange juice. then splash of soda. Recommended. gin & fill with bar mix. GARNISH: Cherry Flag 26 . NEVER Shake soda drinks! Build into highball glass.
Shake all cream and bar mix drinks. then shake. Can be a shooter! WATERMELON ¾ oz. Chambord & ¾ oz. Directions: 1st fill the glass Almost ALL the way to the top with bar ice. Vodka & fill with pineapple juice. splash with grenadine.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. then shake. WHITE RUSSIAN ¾ oz. Recommended. Melon Liqueur & ¾ oz. TEQUILA SUNRISE 1¼ oz. Kailua & fill with milk or cream GRAPE CRUSH ¾ oz. Tequila & fill with orange juice. Vodka & Chambord & fill with pineapple juice. MELON BALL ¾ oz. Pour the spirit in first then pour the cordial. Can be a shooter! TOASTED ALMOND ¾ oz. then shake. Don’t shake. Vodka & fill with 50% cranberry juice & 50% orange juice. Melon Liqueur & ¾ oz. then shake. Bacardi rum and fill with bar mix. PEARL HARBOR ¾ oz. lace grenadine. Kailua & fill with cream or milk. Shake with a speed cup. Amaretto & ¾ oz. Peach Schnapps & ¾ oz. BARCARDI COCKTAIL 1¼ oz. Vodka & fill with cranberry juice. Vodka & fill with cranberry juice. Can be a shooter! HOLLYWOOD ¾ oz. Cranberry juice drinks are usually garnished with lime wedges. Two liquor drinks Sex on the beach 2 Liquor Drinks Ingredients: ¾ oz. Vodka & fill with bar mix. 27 . Can be a shooter! Garnish with a lime wedge. GARNISH: Lime Build into highball glass. Melon Liqueur & ¾ oz. Garnish with a cherry flag. Peach Schnapps & ¾ oz. Vodka & ¾ oz. then shake. Vodka & fill with orange juice. Highball Glass sip sticks Two Liquor Drinks – all built into a highball glass WOO WOO ¾ oz. Garnish with a cherry flag.
place cut sides down. Lime wedge should not be substituted for the lime wheel garnish.Garnishes The purpose of garnishes is to decorate. Dull knives are much more likely to cause an accident. if a glass rimmer is not available. Cut tip ends off. 3. 2. Some garnishes only decorate. Lime wedge should not be substituted for the lime wheel garnish. while others change the flavor of the drink. Cut each half in 4 equal wedges. Garnishes should be prepared prior to opening the bar by either the opening bartender or the bar back. 4. 28 . Some do both. Use: Lime wedge should be squeezed over drink and then dropped into drink. For glasses rimmed with salt. 2. This is a lesson that will be covered by your instructor during the program. Cut halfway through the whole lime lengthwise so slice will fit on rim of glass easily. 4. When cutting garnishes it is important to use a very sharp knife. Consider using a wizard glove. Lime Wedges 1. Cut in half crosswise. Wizard gloves do make it difficult to handle the fruit. Cut ¼" thick slices (approximately 6 each). 6. Garnishes should be checked for freshness before beginning every shift. 3. the lime wedge can be used to rim glass before dipping into salt. Cut the tips off each lime. Proper garnishing is part of professional bartending and is a big part of customer service. Lime wheel should be placed on rim of the glass. 5. add flavor and make drinks look more appetizing. Lime (Wheels) 1. which is glove that has metal wires woven through the glove for protection.
Pineapple Flag 1. 2. 2. 3. Lemon Twist 1.Orange Slice 1. now you have 4 quarters. Slice both half’s lengthwise. The peel is then dropped into the drink. 4. and finally through rind on other side of orange slice. Cut both ends off pineapple. 6. Cut slices approximately ¼" thick. The lip of the glass should then be rimmed with the yellow. 5. To make a "flag" (half orange slice and stemmed cherry garnish): Put pick through rind on one side of orange slice. Cut tip end from each end of orange. 5. Place cut side down. 3. Cut halfway through each quarter lengthwise so the slice will hang on glass easily. Remove excess yellow membrane from the rind. The meat of the lemon is to be put in a container and given to the kitchen. Place yellow side down and cut into strips about 1 ½"x 3/8". Cut tip end from each end of 165 count lemon. outside part of the peel. Cut the lemon peel to open it up and insert a bar spoon to remove the neat of the lemon. 2. 4. Slice lengthwise in half. then through stemmed cherry. 29 . Place "flag" directly into drinks and sours served in traditional glasses. Place cut sides down. Cut crosswise quarters into a ½ inch slices. across the top of the glass (Exception: when "flag" is placed "up"). Cut orange in half lengthwise. discarding ends. Place “flag” on glass. USE: The lemon peel should be twisted over the drink allowing the oil from the peel to float on top of the drink. 6. 3. 4. These should be wrapped in damp cheesecloth to keep them fresh.
Hang lemon wedge on side of glass. Salt & Sugar Rimmer 30 . Depending on glass size.Lemon Wedge 1. Use: Place in drink leaf end up. Celery Hearts 1. hearts should be from 4 to 7 inches in length. Place cut sides down. “Tomato drinks” NOTE: Stir stick is not needed if celery heart is used. 2. 4. 3. Lemon wedge should be squeezed over drink. place upright in ice water. wrapped in cheesecloth. Hearts should have leaves attached. 3. 2. Cut the tip end from each end of 165 count lemon. 5. Clean container. Cut in half lengthwise. Hearts should be placed in a shallow pan. and held refrigerated until used. 4. For holding in service. Cut each half in 3 equal parts lengthwise.
The “free pour” system Free pouring is done by “counts”.Class 2 Now that you have the basics of setting up the bar correctly and awaiting your first customers. 2 one-thousand. it’s now time to get into time saving pouring and more complex drinks. In Class 2 you will learn the following: 1. 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. 3. A count is simply counting by using one-thousand after each number: 1 one-thousand. 4. etc. 3 one-thousand. 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.
Drinks are made according to taste. Your instructor can further explain this chart. 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.
of White Crème De Menthe on the rocks. Two Liquor Rocks Drinks BLACK RUSSIAN 1 ¼ oz. Vodka & ½ .) Rocks Glass sip sticks Rocks glass. Directions: 1st fill the glass ALL the way to the top with bar ice. Scotch Whiskey & ¾ oz. STINGER 1 ¼ oz. . Vodka & ¾ oz. Ingredients: Two Liquor Rocks 1 ¼ oz. . maybe a splash. Scotch & ¾ oz. 1st pour the spirit into with the glass then the cordial. Drambuie on the rocks KAMAKAZEE 1 ¼ oz. of the spirit ¾ oz. GARNISH: None Rocks Glasses are between 4 & 6 ounces in volume and are used primarily for liquor over ice ( usually no mixers. Amaretto on the rocks RUSTY NAIL 1 ¼ oz. Stir gently with a sip sticks. Triple Sec & ½ oz. 34 .) Ingredients: 1 ¾ . lime juice on the rocks. Amaretto on the rocks GOD MOTHER 1 ¼ oz. Brandy (or up-sell to a Cognac) & ½ .Rocks Drinks One liquor rocks drinks One Liquor Rocks Drinks usually contain 2 oz. Directions: 1st fill the glass ALL the way to the top with bar ice. maybe a splash.¾ oz. Rocks Glass sip sticks GARNISH: None Two liquor rocks drinks Two liquor rocks drinks usually contain 1 ¼ oz. Vodka & ¾ oz. Stir gently with a sip sticks. Kailua on the rocks GOD FATHER 1 ¼ oz.2 oz. Rocks glass. Pour the spirit into with the glass. of the liquor or the cordial.¾ oz. of the spirit and ¾ of the cordial. 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. of the spirit.
Bailey’s & Peppermint Schnapps into a rocks glass. B-52 ¾ oz. AFTER FIVE ¾ oz. Bailey’s & Grand Marnier into a rocks glass. then the cordials. maybe a splash.Three liquor rocks drinks Three liquor rocks drinks usually contain ¾ oz. Stir gently with a sip sticks or toss. of Kahlua. of each layer. Then pour the spirit into with the glass. or equal parts of 1st fill the glass ALL the the cordials and spirits. Bailey’s & Vodka into a rocks glass. of each ingredient into a PONY GLASS. way to the top with bar ice. ½ oz. of each ingredient ½ oz. Three Liquor Rocks Drinks MUDSLIDE ¾ oz. Kahlua. Three Liquor Rocks Ingredients: Rocks Glasses are between 4 & 6 ounces in volume and are used primarily for liquor over ice (usually no mixers. The original mudslide is not shaken to give the actual appearance of a mudslide. Rocks Glass sip sticks GARNISH: None All of the above can be layered. Directions: ¾ oz. . 35 .) Rocks glass. of Kahlua.
Ingredients: 2 ½ oz spirit Directions: 1. Always a back?__ REMEMBER! Consider upselling cocktails. the drink will become diluted faster because the liquor is only at room temperature. WHY? If you make the drink directly into the rocks glass with ice. 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 ingredients by and bone dry. please remember to follow the chilling instructions the same way as if you were using a cocktail glass. 3. What is a back?__ What about ice on the side? Straight-up Cocktail Glass or rocks! GARNISH: Twist or Onions 36 . 2. How many____ with a 4. 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. gently stirring about 6 times. HOWEVER: They can also be served on the rocks in a large rocks glass or an old fashion glass. Martini’s & Manhattan’s: REMEMBER! Consider upselling cocktails. Build in a glass or tin mixing cup or 2-piece shaker kit. Garnish and always offer a back. Cocktails are mostly prepared as the directions indicate.¾ oz vermouth. Garnish and always offer olives water back (the customer have the pimentos? may ask for rocks on the side. Chill the cocktail glass by putting ice in it and then fill the glass with water. Should the 5. 2. 4. The customer may ask for rocks on the side. Toss the ice and water. ½ .Traditional Martinis and Manhattans Martini Glasses are used with no ice (straight up) 1. If so serve the same When do you garnish ice that you used to make with a twist? the cocktail). then strain the ingredients from the mixing cup into the chilled cocktail glass. Toss the ice and water. If so. What does dirty ice mean? Manhattan’s are garnished with a_______. then strain the ingredients from Gibson?__ the mixing cup into the chilled cocktail glass. If on the rocks. serve the same ice that you used to make the cocktail. measurements for dry 3. Chill the ingredients by gently stirring about 6 times. Chill the cocktail glass by putting ice in it and then fill the glass with water.
ROB ROY 2 ½oz of Scotch Whiskey & 1/4 oz Sweet Vermouth. chilled. Always suggest water back with these cocktails. VODKA MARTINI’S 2 1/2 oz of Vodka & 1/2 Vermouth olives or a lemon twist. then strained into a COCKTAIL GLASS with a wedge of lime. PERFECT MANHATTAN 2 1/2 oz of Whiskey & 1/4 oz Sweet Vermouth & 1/4 oz Dry Vermouth. splash of lime juice on the rocks or served straight up with a lime wedge. Dry Garnish with cocktail onions. 37 . DRY MANHATTAN 2 1/2 oz of Whiskey & 1/4 oz Dry Vermouth. Gimlet 2-½ oz of Gin. COSMOPOLITAN 2-½ oz of Absolute Citron & 1/2 oz of Cointreau (French Orange Liqueur) with a splash of cranberry juice & lime juice. Served straight up! See specialty drinks. DRY MARTINI 2 3/4 oz of Gin & 1/4 oz Dry Vermouth olives or a lemon twist. BONE DRY MARTINI 3 oz of Gin & NO Vermouth. GIBSON 2 1/2 oz of Gin & 1/2 oz Dry Vermouth. MANHATTAN 2 ½ oz of Whiskey & 1/2 oz Sweet Vermouth.Traditional cocktails MARTINI 2 1/2 oz of Gin & 1/2 oz Dry Vermouth.
Sweet Vermouth = ______Count Totals : ______ oz. ** It is typically a good idea to ask which one is preferred.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.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. TOTAL PRODUCT!!! Garnish with Olive (Lemon Twist upon request) GIBSON____________________________________________________________ GIMLET_____________________________________________________________ DRY.Less Vermouth (1/4) X-DRY. ¼ oz Dry Vermouth List the garnishes for the following: ROB ROY___________________________________________________________ OLD FASHIONED_____________________________________________ ALL FLAVORED MARTINIS____________________________ COSMOPOLITAN_____________________________________ 38 . MARTINIS Are made with Gin as the main ingredient but could also be Vodka. Dry Vermouth = ____Count Totals : ______ oz. Totals : ______ Count ALL MARTINIS AND MANHATTANS = 3 OZ._______ Vermouth PERFECT.** Standard recipe= 2 ½ oz. Whiskey = ______ Count ½ oz. Totals : ______ Count Garnish with Cherry DRY. Gin or Vodka = ____Count ½ oz.¼ oz Sweet Vermouth.
Shake and strain into the chilled cocktail glass. 2. 4. 3. Tequila. salt the rim as taught by your instructor. Tequila. Some bartending terms (see Appendix A) Margaritas Traditional Margaritas 1.Same recipe except with Gold Tequila and Grand Marnier instead of Triple Sec. 2. Salt the rim if required. Ask the customer if they want salt! If a salted rim is required. GOLD MARGARITA . Chill the cocktail glass. bar mix. pour 1 ¼ oz. In a glass mixing cup. Garnish with a lime Wheel. Triple Sec & a dash of limejuice. Shake and pour ingredients into the glass and garnish with a Lime Wheel.Same recipe except with BLUE CURACAO instead of triple sec. pour 1 ¼ oz. GRAND GOLD MARGARITA . Margaritas 2.Same as Grand Gold except add a splash of orange juice and Chambord. CADILAC MARGARITA . Margarita Drinks BLUE MARGARITA . fill with bar mix. In a glass mixing cup.Same recipe except with Gold Tequila. Straight up Margaritas 1. ¾ oz.Class 3 You now know how to create measure and pour Rocks drinks. ¾ oz. Martinis and Manhattans. 39 . Triple Sec & a dash of lime juice. In Class 3 you will learn all about 1. fill 3 oz.
A. Gosling Black Seal Rum. orange juice. frozen and Polynesian Drinks. Poco Grande Glass or Frosted Collins Ingredients: Directions: ¾ oz. shake. pineapple juice. ½ oz. RED DEATH Alabama Slammer & Kamikaze.S. Bacardi® 151 rum. ½ oz. Southern Comfort. lime juice DARK & STORMY 2 oz. 1 tsp sugar. GARNISH: Lime. = Amaretto / Sloe /Soco /OJ (Pint or Collins Glass) LONG ISLAND ICE TEA ¼ oz. for 4-5 liquor drinks. fill with ginger-beer or ½ ginger ale & ½ soda. 1 oz. 1 oz. Frozen Drinks . then fill with bar mix. 1 oz. GARNISH: Orange Slice. ¾ oz. Ice tea Rocks Glass sip sticks GARNISH: Pineapple Flags ALABAMA SLAMMER ¾ oz. You have now added Margaritas to your list. (Pint Glass) 40 . pineapple juice. John Collins = Whiskey (Collins Glass) ZOMBIE ½ oz. sip sticks or toss & shake. light rum. GARNISH: Lemon Wedge. (Pint Glass) SLOE GIN FIZZ 1 ¼ oz. Tall drinks TALL Drinks Tall Specialty glasses are used for Specialty Drinks such as: Drinks that have 3 or more liquors. (Pint Glass) BLUE HAWAIIAN 1 ¼ oz. (Collins Glass) GRATEFUL DEAD is an ice tea with a splash of Chambord instead of coke. splash of soda. Gin. The glasses are about 13 ounces in volume. Amaretto. for 3 liquor drinks. 1 oz. shake with a splash of Coke. then fill with sour mix shake. Stir gently with a Polynesian Drinks. light rum. In Class 4 you will learn how to create: 1. apricot brandy.Class 4 Your drinks repertoire is growing rapidly. dark rum. Tall drinks 2. Blue Curacao liqueur pineapple flag. Slow Gin & fill with orange juice. Hurricane. Shooters You will also go through a review study sheet. Always more of 1st pour the spirit into with a spirit.O. fill with bar mix.S. splash of Soda Water & Cherry Flag. Vodka. (Collins Glass) TOM COLLINS 1 ¼ oz. Gin. and Tequila & Triple Sec. Sloe gin. 1st fill the glass ALL the way to the top with bar ice. Rum. 2 oz. the glass then the cordials.
pineapple juice 41 . Shooters are: 1. Chilled and shaken 2. NO ice 3. cranberry juice SURFER ON ACID Jagermeister. NO garnish 4. Malibu.Shooters Shooters are called Shooters because people “shoot” them down in one big gulp. 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.
and flags. ____________________ is a brandy-based liqueur flavored with the distillation of dried peel of green oranges grown on the Island of Curacao.wine (examples: Dubonnet.Study Sheets Fill in the blanks 1. Cognac is served in what type of glass? _______________ 23. rice or sugar. ____________________is a superior yellow Italian liqueur. 5. lemon peel. 16. (Example: a whiskey marked 86 is 43% alcohol by volume). West Indies orange peel. less sweet than Benedictine. onion. 3. 2. It is similar to Triple Sec. It is blue in color. 13. grain. _______________is a liqueur blended with Benedictine and Cognac. Vermouth). A _____________________BAR is the bar used by bartenders serving only waiters and waitresses (no customers). _______________ is a brand of Cuban or Puerto Rican Rum. it is boiled with hops (or flavoring) prior to fermentation. 17.). Name three drinks that require Triple Sec:________________________. 12. but is quite distinctive and enjoys a very high reputation. A___________________ is a small amount (touch) of mix added to a drink. 6.S. it is double the percent of alcohol. 19. __________________________ is a system of measuring the alcoholic content of spirits. It has a vague similarity to Curacao.bodied. Perhaps its popularity is due to the introduction of the Harvey Wall-banger. _____________________is an example of a domestic beer. vegetable. In the U. 18. 8. limes. ____________________are the foods placed in the drink such as (cherries. 20. 9. 11. or fruit. ________________is a colorless liquid made from any product. Name all six distilled spirits: __________________________________________________________ 42 . lime wedge. onions. _____________is any non-alcoholic beverage served in addition to an alcoholic beverage. dry and with only a slight molasses flavor. bottled in a distinctive tall bottle and with a mild spicy flavor. usually light . ________________________is a French liqueur made from Cognac. 22. A _______ is the same as a shot. and other ingredients. 21. the intoxicating ingredient in distilled and fermented beverages. but not as highly refined. ____________________are sweet. _______________is a wine that is characterized by its "nutty" flavor. ___________________is a French word meaning "Appetizer". 10. etc. 15. ________________ is a product obtained from controlled fermentation of malt and water with additives such as corn. 14. 7. but most of the time served chilled. 24. _________________are used in spearing olives. comes in light and dark (dark being a bit sweeter). Bourbon is ___________________that is produced in the U. 4.S. syrupy products and are usually served after meals. _____________________ is an example of an imported beer. A ________________is operating cash usually locked and counted by the establishment.
_____ 22. 1 ¼ ounces is equivalent to a 3. Salty Dogs & Greyhounds have the same ingredients. Gibson's are garnished with an olive._____ 10.25._____ 15. Beer and wine are ______________ to get their alcohol content. Vodka is poured last in a layered B-52. The correct garnish for a gimlet is a___________ 36. Dewars is a cordial. Red wine is served at room temperature. Grand Marnier is a cordial. List 3 types of wine. All drinks made with cranberry juice are usually garnished with a__________ wedge. ___________________ are made in only one region in France. 1. Fortified wine is wine that has vermouth added. Sours & Collins should always be shaken. as spirits are ________________in order to gain their high alcohol content._____ 17. 40.000 count._____ 18. Mimosas contain Champagne. A shot glass measures ____________ ounces. 30. Cognac is served in a _______________snifter. _____ 3. ________________is a brand of rum in a white bottle. Martinis are garnished with an olive or a twist. A Gold Margarita contains Grand Marnier._____ 14._____ 13._____ 9. Drinks with soda water & tonic-water usually are garnished with a ____________. Drambuie falls under the classification of a __________________. A Dry Manhattan contains Dry Vermouth._____ 5. True or False Section Please write T or F. Blue Hawaiian is made in a tall glass. Sambucca is sometimes served with 3__________________. 35. A Tom Collins is made with ________ and the garnish is a________. 27. 39. measurements. White Russian and a B-52 all have in common? They all have ________. A gimlet is served in either a__________ glass or straight-up in a_______ glass. It tastes like coconut and goes especially well in Pina Colada's and Rumrunners._____ 12. Squeeze all lime wedges directly into the drink. Mimosas contain orange juice. 37. and it is a good idea to______ the glass._____ 21. Name three drinks that require lime juice: __________________ _____________________ ___________________ 31. 34. 1 liquor on the rocks such as whiskey is a measurement of 2 ounces. 26. Pony glasses are usually 1 oz._____ 4. 1)_______________ 2)_____________ 3)_____________ 29. _______________ is a liqueur made from dark coffee beans and usually used in Toasted Almonds and B-52's. What does a toasted almond. Rosē is a white wine. A dry Rob Roy contains Sweet Vermouth._____ 16. 38._____ 20. 32. 33. 28. There are many imitations._____ 8._____ 6. Vermouth falls under the classification of an ______________. Old Fashions require a muddle to mash the garnishes._____ 11._____ 7. but they are truly only sparkling wines._____ 19. _____ 43 . Alabama Slammers contain bar (sours) mix._____ 2.
_____ 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 . _____ 26. A frozen drink recipe does not change from the original recipe. Never suggest a TOP SHELF brand of alcohol with cocktails._____ 32. The correct garnish for a Bloody Mary is a celery stalk. Pony glasses are usually 2 oz. Kahlua is poured first in a layered B-52._____ 27. all coffee and frozen drinks get whip cream.23._____ 29. Always shake Manhattans and Martinis. If requested._____ 33. All customers get a napkin after the drink is served. measurements_____ 24._____ 25._____ 31. Burgundy wine should always be served room temp._____ 28._____ 30._____ 34. A Grand Gold Margarita contains Grand Marnier. Never scoop ice with glassware. Rose is a blush wine.
GARNISH with a lime wheel. of Light Rum into a blender & fill with ice. Turn the blender on high and listen! When you cannot hear the ice blending the drink is done. Pour the mix until it covers the ice. 5. Fill the glass that you intend to use with ice. then blend. 3. add some of the thin part of the mix such as bar mix for the Strawberry Daiquiri and pineapple juice for the Pina Colada. 2. 4. Add Pina Colada mix as explained above. 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 drinks Mixing Frozen Drinks 1. then blend. GARNISH with whip cream and a Lime Wheel. If the drink is too thin. Frozen drinks Cream drinks Coffee drinks Flamed drinks List of cordials You will also review the extensive list of Cordials. If the drink is to thick. Pour approximately 2 ounces of the liquor. 2. Then pour that ice into the blender. FROZEN PINA COLADAS Pour 2 oz. If so garnish with a cherry. Ask the customer if they would like whipping cream. Use a bar spoon to scoop the ice from the blender into the glass. GARNISH with whip cream and a Cherry. FROZEN MARGARITAS Same as the Margarita recipe except put all ingredients into the blender and then blend with ice until frozen. The Island Oasis system will be explained further in class.Class 5 Not only did you learn about Tall Drinks and Shooters. In this class you will learn how to create and or learn the following: 1. you have just completed an extensive refresher quiz. 4. 45 . 3. add more ice.
Chill the cocktail glass. it is likely you will be required to use chocolate syrup to rim the glass. Green Crème De Menthe. cream. 3 oz. PINK SQUIRREL ¾ oz.Irish Whiskey SPANISH COFFEE .Dark Rum & Tea Maria DUTCH COFFEE – Vander Mint ITALIAN COFFEE. shake & strain into a Cocktail Glass. Cream De Nona & ¾ oz. GRASSHOPPER ¾ oz. Brandy & ¾ oz. GARNISH with a sprinkle of nutmeg. shake & strain into a Cocktail Glass. cream. 3 oz. of cream.Amaretto MEXICAN COFFEE . Gin & ¾ oz.Brandy & Kahlua GARNISH with whip cream and a cherry.Brandy. shake & strain into a Cocktail Glass. ¾ oz. Some establishments add milk.Kahlua IRISH COFFEE . White Crème De Cacao. If you are using ice cream as the base. Pour liqueurs and 3 ounces of cream into glass mixing cup. 2. PINK LADY ¾ oz. cream or ice cream and use a tall glass. 46 . splash of grenadine. White Crème De Cacao. 3 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. 3.FROZEN MUDSLIDES The Frozen Mudslides vary in different establishments. 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. shake & strain into a Cocktail Glass. White Cacao. Shake and strain into cocktail glass. Coffee drinks KEOKE COFFEE . of cream. 3 oz. Dark Cacao. BRANDY ALEXANDER 1 ¼ oz. Kahlua & Dark Cacao JAMAICAN COFFEE .
tall thin distinctive bottle. served on the rocks or mixed with vermouth DRAMBUIE. The liquor needs to be 80 proof or higher.Chocolate flavored dark is used in Brandy Alexanders & white is used in Grasshoppers CRÈME DE CASSIS. used in Harvey Wallbangers. 107 proof and has real gold fragments. You can try running hot water on the “outside” of the glass to warm it up. International Stingers. Carefully ignite a match and bring the fire as close to the shot as possible.Almond flavor brandy. 2. Pour a shot of liquor into the warm glass.Scotch base honey flavored used in Rusty Nails FRANGELICO.Black licorice flavor.Rich nutty almond. ASK YOUR MANAGER FOR PERMISSION TO MAKE THESE DRINKS!! Cordial list AMARETTO.Hazelnut flavor in a maple syrup looking bottle.Burgundy color made of black currants. use often in coffee drinks GRAND MARNIER. Warm a glass by holding it by its stem above the flame or electric coil on your stove until your glass feels warm.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.Same as Triple Sec but blue in color. BAILY’S IRISH CREAM.Peppermint WHITE CRÈME DE MENTHE.Whiskey based made from 1day fresh cream.Italian liqueur. pungent CINNAMON SCHNAPPS. Once it ignites.Peppermint CRÈME DE CACAO WHITE OR DARK.Aperitif/aromatic. CHAMBORD. CRÈME DE BANA. Golden Cadillac GOLDSCHLAGGER. Served in a brandy snifter.Herbal brandy base.Cognac base made by the monks of the 16th century contains a variety of herbs roots and other secret ingredients.Cinnamon flavor used in fireballs with Tabasco sauce COINTREAU.Banana flavor (Golden Dream) GREEN CRÈME DE MENTHE. This may take a few tries. ANISETTE. 1. orange flavor.Orange flavored made from Cognac. what is burning is the alcohol. BENEDICTINE. used in Grand Gold Margaritas GALLIANO.Raspberry flavored (small round bottle) CHARTEUSE. as the shot gets warmer.Cinnamon flavored. the liquid that is left has very little alcohol left. has a mild spicy unique taste sensation.A fine orange liqueur replaces Triple Sec in Margaritas and is used in Cosmopolitans. BLUE CURACAO. 4. If you wait a minute and it goes out. used for chilled shots 47 . 3. CRÈME DE ALMOND. CAMPARI.
IRISH MIST.Tastes like peach.Coffee flavor made in Jamaica similar to Kahlua but not as sweet.Black licorice taste like anisette PEPPERMINT SCHNAPPS. usually served on the rocks as an after dinner drink JAGERMEISTER. 70 proof KAHLUA.Orange flavor used in Margaritas and Kamikazes.Peppermint flavor served as a chilled shot.Black Licorice flavor served chilled with 3 coffee beans. Captain Morgan’s has a coconut flavor product too METAXA.Gin seeped in sloe berries. used in Alabama Slammers. low in alcohol content. sweet cherry flavored used in Alabama Slammers SOUTHERN COMFORT. Sambuca comes in black that is sweeter SLOE GIN.Orange flavor whiskey base poured as a shot or a chilled shot 48 . nicknamed So Co RUMPLEMINZ.Kahlua taste-alike that is much cheaper. coffee flavor MALIBU. used in Sex on the Beach and Woo Woo SAMBUCA.top shelf melon liqueur OUZO.The most popular of the coffee flavored liqueurs. used in Girl Scout Cookie PEACH SCHNAPPS.Honey whiskey flavored. served chilled.Greek brandy used in Italian stingers MIDORI. Dekyper is top shelf. served on the rocks and in some coffee drinks TRIPLE SEC. produced in the island of Curacao near Aruba YUKON JACK. made in Mexico KAMORA.Coconut flavored mvp Malibu Vodka and pineapple juice. 56 secret ingredients.Medicine tasting.Sweet Bourbon based liqueur that tastes like peach.High grade smooth peppermint 100 proof! Narrow looking bottle TIA MARIA.
Because America has followed the Germans rather than the British tradition in the production of beer. extremely full bodied. usually fuller-bodied and more bitter than pilsner. including Champagne 3. Lightly hopped and without the burnt taste of stout. LIGHT BEER is generally light in color. lager beer is the popular brew of Americans and the proper name for most beers brewed in the United States. Types of Beer LAGER is a bright. mild in flavor. Wine. Wheat. LAGER BEER Two different types of yeast make all the difference among beers. clear-bodied beer which is effervescent. 49 . has a full malt taste with only a hint of sweetness and is heavier than typical beers. cream. When bottom yeast finishes eating the sugar it settles to the bottom of the tank. Practically all beers brewed in the United States are lagers. DRAFT BEER is one of the most delicate and perishable food products that a restaurant or club serves. heavy foam and a full body taste. but sweeter. you’ll now learn all about: 1. robust balance of flavor. This style has a full malt taste. ALE is an aromatic malt brew. Germany. but all tend to be mild drinking beers. BOCK BEER originates in Einbeck. Pilsners are more highly hopped than the others. Ale. is dark brown. Alcohol and spirits 4. Classic drinks c. o BROWN ALES are darker in color. Top fermented. Original drinks Beer A generic term for all brewed and fermented beverages made from cereal grains. You can taste the difference the 2 yeasts make. sweet and strong with a pronounced hops and barley taste. with a more pronounced flavor of hops. Sweeter than ale. "Top" yeast floats on the top of the tank when it finishes with the sugar. Specialty drinks including a. is a top fermented beverage. Usually the October fest style of beers. generally in colors ranging from golden to copper to amber. Lager is a bottom-fermented beer. o BITTER & PALE ALES are full-bodied ales that are dry. and a distinct bitterness from the heavy concentration of hops. on the other hand. Beer 2. Flavored Martinis b.Class 6 From mixing a variety of frozen. Ale is sharper and stronger than lager. A "bottom fermented" brew. Pilsners and Lager Beers fall into this category. o AMBER ALES have full body taste and a strong emphasis on the malt. o STOUT is very dark ale. PILSNER is term put on labels of light lager beers around the world. coffee and flamed drinks. o PORTER is a type of dark ale with rich. medium in alcohol and body.
the natural gas. This produces a nice foam or head. which carbonates the beer. and brewers' yeast is added for fermentation. By manipulating the temperature. the pressure should be maintained at the setting recommended by the brewer. a unique mix of art and science that consists of a number of key steps. Beer goes flat if it's served too cold. This will influence the body and alcoholic strength of the beer. To serve beer. coolest part of the refrigerator. the malt starches are converted to sugars. a process known as mashing. Next the beer is moved to a holding tank where it stays until it is bottled or kegged. The wort is then cooled and aerated. becoming beer by the time they reach the cellars. The yeast produces alcohol and carbon dioxide and other byproducts from the sweet wort. After fermentation. but the principles are the same. At home. and have less simple configurations. and then carbonation. Imported beers are best kept at 48 degrees to 52 degrees. the "green beer" undergoes maturation. they are cracked in a mill to open the husk and expose the starchy interior. and then flow down by gravity. is then infused with hot water. 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. so bottled beer must never be put in windows or it will acquire an odor. Imported beers should be served at 50 degrees F and English or Irish stout at 55 degrees F. not in the door shelf because jostling and drafts of warm air from the kitchen will deteriorate the beer. Store bottled or canned beer in a cool. Low CO2 pressure in a draft beer dispensing system may also cause "flatness. is released from the liquid. is the tower system. The best or optimum temperature is 45 degrees. the brewer can control the proportion of fermentable and un-fermentable sugars. During this stage. from the Victorian period. store bottles or cans in the lowest. Water. or grist. malt. even flow from the taps. Modern breweries rely more on pumps. Enzymes in the malt convert the starches to sugars. 50 . The ground malt. During mashing. which should be stationary on the table." In addition to insure a steady. A classic brewery design. causing it to become "wild" or excessively foamy. Shaking the kegs too much when moving them is another cause of "wild" beer. dark place. Brewing begins with malted barley that is milled and mixed with hot water to form a mash. The primary cause of "flat" draft beer is the tendency to keep it at too low a temperature. After the grains have been malted. Beer is extremely sensitive to sunlight. hops are added at different times during the boil for either bitterness or aroma. The wort then goes to the brew kettle where it is brought to a boil. If draft beer is kept too warm. pour it so that the stream flows directly to the center of the glass. and hops are stored in the top of the tower. The last step in the brewing process is filtration.Storing and serving beer The ideal serving temperature is 45 degrees F for beer and 50 degrees F for ale.
and it takes only about 90 minutes. If done correctly the Guinness will stay on top and the Bass on bottom. Separately. Additional water may be sprayed on to wash out all the sugars. ½ mug Coca-Cola®. Car Bomb. 10 oz. beer Directions: Fill shot glass with whiskey. whiskey. Next pour Guinness over a spoon slowly until glass is full. from the days when they used a pitcher or pail. which will also remove unwanted protein solids from the malt. the mash is strained in a vessel rather like a coffee filter. Diesel. In the fermentation vessel. Pepper Ingredients: ½ mug beer. During this time.When the infusion is complete. This is the actual act of brewing. When the boil is over. where it will meet the hops. Dr. the leafy residue of the hops has to be strained. 1 part Guinness® Stout beer Directions: Fill the glass half full with Bass. Dog Piss. add Amaretto to a shot glass. hence the name Black & Tan. Some brewers add hops three or even four times. The hops added near the end will impart aroma. which fits over the glass perfectly! Boilermaker Ingredients: 2 oz. The wort is then cooled to a temperature at which it can ferment. You can use a spoon or now there are many new devices such as the one above. Brewers call this pitching. The wort and hops boil together in the kettle. is then sent to the brew-kettle. yeast is added. Duck Fuck. Doctor Pepper. amaretto almond liqueur Directions: Pour beer into a pint glass and add coke. 1 oz. Black & Tan recipe Ingredietnts: 1 part Bass® pale ale. The sweet liquid. the aromas and flavors of the hops are melded with those of the malt. Serve in a beer or shot glass. or spun out in a whirlpool. 51 . Drop the shot glass into the pint glass. known as wort. Beer drinks Black & Tan. Boilermaker. Drop full shot glass into beer.
Today. each making very similar products. the American microbrewery movement is so successful that a whole industry of specialist suppliers has sprung up to serve its needs. Lagers Before the discovery of refrigeration. there were experiments with bottom fermenting yeast in Germany and other places. The first of the new generation of microbrewers used secondhand tanks scavenged from wineries or dairies. Guinness Extra Stout. There’re now about 5000 brewers. Coors. Small brewers often buy grain by the sack rather than the silo-full.Ales. More significantly. heavily processed beers—as well as an industry dominated by some of the world's biggest brewers. hands-on work. This results in a cleaner brew. That picture is now changing beyond recognition. America's brewing industry is diversifying. the United States has had a reputation for light-tasting. while Germany's is still suffering from consolidation. Handmade beer means heavy. Budweiser are examples. most microbreweries stick to traditional grains like malted barley rather than lightening and cheapening their beer with corn or rice.) Popular ale includes Bass Pale Ale. Lagers and Micro-Brews Ales Fermented with top-fermenting yeast and fermented at room temperature (generally between 60-80 degrees F. Some have bought kettles from small breweries that have closed in Germany. a majority of them tiny enterprises. there wasn’t even a thought to brewing beer a different way.) About Micro-Brews For decades. each serving only one pub or restaurant. Today. 52 . all major American & Canadian brews are mostly lagers. (Labatt’s Blue.) Porters. Stouts and Wheat Beers are generally ales (though it is possible to brew them with larger yeast. Big brewers find it difficult to make small beers because their brewing vessels are designed to make larger volumes. This form of yeast is fermented at low temperatures (generally 41-48F) and it usually takes longer. But by the late 1700’s and early 1800’s. Sam Adams Boston Ale & Samuel Smith’s Nut Brown. Molson Canadian. Miller.
Glassware 53 .
“Beer clean” glasses 54 .
Things to know about beer apparatus 55 .
Take a little wine in the mouth and "whistle" the wine in to release its full flavors. a tall. Notice the components. Wine tasting There are three criteria for judging wine: color. Next. 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.does you like it? From start to finish this procedure should take about twelve seconds. Serving When serving wine. lose character and. Bottling comes when the wine has improved in the wood to the highest point. The deeper the color is. aroma and taste. in the case of white wines especially. For maximum effervescence. the richer the flavor will be.Wine and Wine Service Bottling While the aging begins in large tanks. Red wines should be served at room temperature (65 degrees F) or slightly cool to the touch. 58 . The big red wines usually have a "spicy" berry character and need five to ten minutes in the glass to develop their bouquet. grape perfume may arise. too light or well balanced? And most important. Two-thirds of your judgment of wine is based on the Aroma. but not so chilled that delicate flavors are lost. swirl the glass to aerate the wine. You must first examine the wine in a clear glass for color. White wines. The bowl allows plenty of room for swirling and the tapered top directs the aroma. In a light white wine. For each type there is a proper kind of glass that provides optimum enjoyment. For champagne. This helps release the bouquet or aroma. Wine left in the cask too long may take on an excessively woody flavor. Now. in some instances improving relatively as much as it did in the cask prior to bottling. The wine continues to improve in the bottle. The wine should be clear and appealing. preferably crystal ensures that the wine will sustain the long stream of bubbles the wine-maker went to such great effort to offer you. Is it dry or sweet? Is it fruity or acidic? Is it too heavy. there are a few basics to remember: white wine is served before red. champagne and sparkling wine is best served very cold (45 degrees F). may become over oxidized. 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. flute-shaped glass. clear. taste it. Many vintners age their bottled wines for a few months to a year before shipping. roses. light wine before heavy and dry before sweet. many producers like to complete the aging in smaller wood containers. a flowery.
according to the producer’s preference. Appetizer Wines Sherry. and with the prolonged contact of the warm wine with air. Cold Duck Sherry (the most popular appetizer wine of all) is often made from the Palomino grape. White or Tawny). develops the nutty flavor typical of Sherries. Within this distinct handful are the types best known in the United States: 1." They are best remembered by brand names in class combination with the class name. Rose. for three months to a year. the same names were applied to wines having similar characteristics. "Dessert Wines" have an alcohol content of 18 to 21 percent. Rhine and Sauterne came into use many years ago as the names of Old World districts famed for those particular types.Some wines are presented without any of the type names." "Dessert wine" or "Sparkling wine. Variety Names . Special Natural (flavored) Wines. Four classes of wine There are only four broad classes of wines produced in this country. This may be done in a heated cellar. Cream Sherry Sparkling Wines Champagne. labeled simply with class names like "White table wine. Muscatel. Quite often these names reflect the location of the winery itself. Rose or Blush Dessert Wines Port (Red. at least 75% of a bottle of varietal wine must be made from the grape variety named on the label. in tanks heated by coils. Sherry is a "fortified" wine . Table wines are those not over 14% (usually about 12%) in alcohol content and those sometimes referred to as "Dry Wines" and Light. Generic labeling is an old custom dating back to the time when European emigrants first made wines in this country and named them for the ones they remembered at home. 4. Vermouth Table Wines Red. Sherries have 17 to 21 percent. Class Names .Variety wines are named for the grape from which they are made.Wine origins Generic Names . Sherries Sherries are made by aging or baking the wine in oak or redwood containers at 100 to 140 degrees F. Tokay. Proprietary Names .Wine type names have two main origins. As the wine types became known throughout the world.Some wineries give their wines proprietary names (names no other winery may use). By federal law. by the heat of the sun or by aging with a special strain of yeast. White. Generic names like Burgundy. 3. The heat caramelizes the grape sugar. it is allowed to cool gradually to cellar temperature and is aged like other wines. Some examples are: Cabernet Sauvignon. Pinot Chardonnay and Camay.meaning that. It is important to understand the difference between "Table Wines" and “Dessert Wines”. 2. brandy is added to arrest the fermentation of the grape juice when the wine is as dry as the producer's trade requires. 59 . Later.
Grignolmo or White Zinfandel grapes. Roses range from dry to slightly sweet. It should be light straw yellow in color. Pinot Blanc A dry table wine produced from Pinot Blanc grapes. Camay.White wines Chablis The table wine called Chablis should be a light-to-medium straw-yellow color. Sauterne The table wine type called Sauterne should be straw yellow to light gold in color. Alcohol content is 10 to 14 percent. of medium acidity. fruity and well balanced. medium acidity and full body. It is highly versatile. Descriptive words include fig. light-bodied and made from Cabernet. 60 . Rhine The table wine called Rhine wine should be pale to medium straw yellow in color. It should be tart and light-bodied. apple. melon-like and ripe-grape. The fruity flavor and aroma should be pronounced. fresh and fruity. usually about 12 percent by volume. easily distinguishable varietal aroma and flavor.5 percent residual sugar. Sauvignon Blanc A dry table wine produced from Sauvignon Blanc grapes. fullbodied without noticeable high acidity and contain not over 1. It should be light to medium-bodied. It should be medium to full-bodied with medium acidity. White (Johannesburg) Riesling A dry table wine produced from White (Johannesburg) Riesling grapes. and are usually fruity-flavored. Grenache. medium-bodied and have a good bottle bouquet. of medium acidity to tart. Chardonnay (Pinot Chardonnay) A dry table wine produced from the Chardonnay grape. preferably with a slight greenish tinge. It should be straw yellow to light gold in color. The flavor should be medium to full-bodied and rather tart. It should be medium-bodied. pale to light gold in color and have a good bottle bouquet. Chining Blanc A dry table wine produced from Chenin Blanc grapes. sometimes called a luncheon wine. It should be moderately tart. The rich flavor and aroma of the Pinot Blanc grape should be pronounced. It should have a fruity-floral odor and a distinguishable varietal aroma. Rose or Blush A pink table wine. It should have a strong.
Typical taste in varietal wine: full-bodied. rich currant qualities change to that of pencil box. A middle palate gap is common. Makes the great red Médoc wines of France. to rich. etc.). Food pairing: meat (steak. now grown as a varietal on the US West Coast. spicy reds. Districts: used wherever wine grapes grow. deepest. Merlot (Mare-lo) Easy to drink. A varietal wine primarily shows the fruit: its taste much depends on the grape variety. please find below the description. Typical taste in varietal wine: often a zesty flavor with berry dominating. Typical taste in varietal wine: tannic (rough) but less so than Cabernet Sauvignon. heavy reds. and darkest reds with intense flavors and excellent longevity. making everything from blush wine (White Zinfandel). Chile and Australia. tomatosauce pastas. Food pairing: best with simply prepared red meat. and among the finest reds in California. California and Australia (where it is known as Shiraz). Districts: a key player in the Bordeaux blend. wild game. but firm and gripping when young. and grilled and barbecued meats. This wine is about 14% Alcohol. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins. Cabernet Sauvignon (Ca-burr-nay So-veen-yawn) Widely accepted as one of the world's best varieties. etc. which removes stems as a part of the process. Black-cherry and herbal flavors are typical. Food pairing: any will do. For each variety. stews. Food pairing: very much depends on the freshness/heaviness of the wine. Bell pepper notes remain. If only one variety (Shiraz. It usually undergoes oak treatment. With age. Syrah (or Shiraz) (Sah-ra) The syrah variety gives hearty. Typical taste in varietal wine: wild black-fruit aromas and flavors. etc. and food pairing. Its softness has made it an "introducing" wine for new redwine drinkers. then the wine is called varietal and is named after the grape with a capital initial (Shiraz. pronunciation. Cabernet sauvignon is often blended with cabernet franc and merlot. While syrah is used to produce many average wines it can produce some of the world’s finest. 61 . The wine then draws out the color and tannin from the skins. with overtones of black pepper spice and roasting meat.) is mentioned on the label. Merlot. merlot.Red Wines Red grapes are fed through a mechanical crusher. Districts: only found in California. Zinfandel (Zin-fan-dell) Perhaps the world's most versatile wine grape. pizza.) Districts: syrah excels in France's Rhone Valley. beef.
very fruity (cherry. rarely blended. Typical taste in varietal wine: the primary style is medium-bodied with fresh berry and plum flavors. 62 . Sangiovese (San-gee-oh-ve-zee) Food pairing: a good choice for Italian and other Mediterranean-style cuisines. Food pairing: barbera wines are versatile: they match many dishes. including tomato sauces. Districts: makes the great reds of Burgundy in France. Barbera (Bar-bear-a) Not as well known as Merlot but with similar attributes. Districts: Sangiovese produces the Chiantis of Italy's Tuscany region and. strawberry. Typical taste in varietal wine: very unlike Cabernet Sauvignon. Districts: another classic red of Italian origin. California. a silky texture and excellent balance of acidity. with no roughness. of late. and good wines from the upper Loire valley. Typical taste in varietal wine: juicy black cherry and plum fruit. Food pairing: excellent with grilled salmon. Oregon. and New Zealand. plum. good wines from California. and lamb. Widespread in California. delicate and fresh with very soft tannins. Earth and mushroom notes only show in Bourgognes. Pinot noir is difficult to grow. tea-leaf). Pinot Noir (Pee-know Na-wahr) One of the noblest red wine grapes. chicken.
Thanks to the discoveries of the seventeenth-century monk. If the term "Blanc de Blanc" is used. Each wine is labeled according to its sweetness level. and sometimes a little Concord grape wine. this is the process by which still wine is made sparkling by allowing it to ferment a second time in the bottle." semi-dry is usually labeled "extra dry. but this produces the finest results and is the only process allowed in champagne. If the label reads “Blanc de Noir. For the base. time-consuming process called method champenoise. Essentially. Pinot Blanc or Pinot Noir. The pink color results from letting the juice remain with the grape skins during fermentation until the desired hue is obtained. elegant beverage with toasty. Most wines are a blend of both varieties. the finest wines are both vintage-dated and non-vintage-dated. Chardonnay or Pinot Noir grape varieties are used singularly or in a blend. traditionally from Chardonnay. sparkling wines are enjoyed all over the world. the wine is 100% Chardonnay. Even though Champagne is produced only in good years. Cold Duck is semi-sweet to sweet and is red. at best. lemony flavors." the wine is made entirely from Pinot Noir. is a versatile. The driest Champagne is called "natural-. Dom Perignon.” “sec" or “demi-sec" and sweet is labeled "doux. Sparkling Wine is secondary fermentation in closed containers. Cold Duck This unique sparkling wine is made from a blend of White Champagne and Sparkling Burgundy. thus producing the characteristic bubbles in champagne. Champagne. 63 .Sparkling Wines CHAMPAGNE Generally pale gold or straw yellow color. must be nearly flawless. Champagne is made by a costly. The initial wine blend is more important than the year. Is Korbel Champagne?______ Pink Champagne Pinot Noir or another dark-skinned grape is used to make the base wine. The still base wine. or “curve”. the very dry is labeled “brut. There are other ways to make a wine sparkling." Champagne is made from one or more grape varieties.
3) During the session try and slip in an orange juice from time to time. Home-brew beer 3. stir and drink. This comatose state prevents REM sleep (Rapid Eye Movement type sleep). The REM story If you go to sleep with high levels of alcohol in your blood. B1. Beer 4. your brain becomes comatose. One experiment is one where a person was watched 24 hours a day for 3 days. for the person in this experiment. Red wine bourbon (highest toxin levels) 64 . they woke him up. After drinking the above. After 3 days the subject started to dream when he was awake. He was allowed to sleep but each time his eyes moved in his sleep. 1. Without REM sleep. magnesium and potassium supplement pills. get a bit of exercise to get the blood flowing and then to bed for a bit of quality sleep. 2) Line your stomach just before the session—especially with plenty of olive oil. or fish. REM is the part of sleep where your eyes move rapidly and dreaming takes place. There have been some very disturbing experiments done regarding REM sleep. Below is a list of the lowest to the highest toxin level drinks. yogurt. Vodka (lowest toxin levels) 2. people wake up the next day early and irritable.Alcohol and spirits Tips to avoid a hangover 1) Don’t drink the night before a session. 4) Just before getting into bed. You may choose to add two paracetamol (or equivalent) however these hide the pain but do not fix the problem. Hangover remedy Pour ice-cold orange juice with 2 raw eggs. Alas. His dreams were much like drug addicts experience in flash backs while they are fully awake. White wine 5. drink a pint of water with multi-vitamin A. Toxin levels in drink The level of toxins (congeners) varies depending on type of drink. he became psychotic and was never quite the same again. NOTE: paracetamol is easier on the digestive system than aspirin. and also calcium. C and D. B6. Free-range eggs are best as these are less prone to salmonella.
Fermentation Fermentation is the chemical change in organic substances produced by the action of enzymes. but the removal of water from alcohol by vaporizing the alcohol is called distillation. and of acetic acid when wine turns to vinegar. is discarded. then simple sugars. the principal object of the operation is to obtain the more volatile constituent in pure form. into ethyl alcohol and carbon dioxide. although similar apparatus is used in both cases. Acids such as lactic acid and acetic acid may also form in the intestines of infants. The action of certain bacteria on undigested carbohydrates causes fermentation in the human intestine. A 10th-century Arabian physician made the first recorded mention of distillation. at most. gas such as hydrogen sulfide and carbon dioxide may form in amounts large enough to cause distention and pain. such as brandy from wine or applejack from hard cider. If rectification (purification by repeated or by fractional distillation) is carried too far. Many other kinds of fermentation occur naturally. and yogurt. Probably the most important type of fermentation is alcoholic fermentation. The earliest alcoholic beverages were products of simple fermentation that. yielded about 12 percent alcohol. butyl alcohol. Distillation Distillation is the process of heating a liquid until its more volatile constituents pass into the vapor phase. acetone. the purpose is usually to obtain the less volatile constituent. which produce acid. on the other hand. the process is only partly completed. and then cooling the vapor to recover such constituents in liquid form by condensation. and the remaining impurities are removed by filtration of 65 . Various fermentation productions of milk. In evaporation and in drying. and finally alcohol. At first only wine was distilled. fermentation results in the breakdown of complex organic substances into simpler ones through the action of catalysis. Bulgarian milk. Distilled liquors Distilled liquors are any of various beverages of high alcohol content. enzymes. such as glucose and fructose. by the action of diastase. however. This general definition includes virtually all-chemical reactions of physiological importance. As a result. such as acidophilus milk. They may be made from other beverages of lower alcohol content. The removal of water from glycerin by vaporizing the water. all the flavoring elements are removed with the impurities. causing diarrhea. but soon afterward other fermented products were employed. such as rum from molasses or whiskey from grain mash. in the distillation of potable liquor. and inverters. in which the action of enzymes secreted by yeast converts simple sugars. The process of distillation not only concentrates the alcohol. and pure alcohol is produced. in most cases water. produced by distillation. For example. as in the formation of butyric acid when butter becomes rancid. 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. and scientists today often restrict the term to the action of specific enzymes. for example. the more volatile constituent. In distillation. starch is broken down (hydrolyzed) into complex sugars. are widely consumed for their nutritive properties. Glycerin. Consequently. called ferments. and butyric acid are now produced on a large commercial scale by special fermentation processes. or from fermented mixtures originally containing large proportions of carbohydrates. is called evaporation. but also removes from the beverage a large portion of the unpleasant-tasting impurities. formerly called ardent spirits or aqua vitae. Generally.
it is distilled from plentiful. beginning with the Gin Act of 1736. The flavor depends upon ethyl butyrate." the residue left after the refining of sugar. and "dunder. Sloe berries are steeped in gin and aged in wooden kegs. The purified alcohol is then mixed with juniper berries and other flavoring agents. both meaning "juniper. inexpensive products. and Puerto Rico. Vodka is distilled and taken off the still at a high 190 proof and treated with charcoal or other materials to achieve its tasteless. During aging. Gin drinking became a social evil in Great Britain early in the 18th century. When distilled. are in part oxidized to acids that react with the remaining alcohols to form pleasantly flavored esters. which consist mostly of a mixture of higher alcohols. alcohol ranging from 80 proof (about 40 percent) for mild whiskies to 150 proof or more for strong brandies and rums. Dutch gin is prepared in much the same way as dry gin. or color. Gin Gin is alcoholic liquor distilled from grain that derives its flavor principally from an infusion of jumper berries. and the Dutch type. however. and thus retains more of the flavor of the grain. called Geneva schnapps or Holland's. taste. Gin is a popular beverage in Great Britain and the United States. Most rum for export is made in Barbados." Increasingly heavy taxes. 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. SLOE GIN is not a distilled spirit. water. The flavoring material remaining in the finished beverage is less than one-half of 1 percent. odorless character. dead drunk for two pence. usually described as London gin or dry gin. and diluted to approximately 80 or 90 proof. Vodka is not aged. were levied on gin. warming red liquor. an organic ester. Vodka is the Russian word for "water" and is described as a spirit without distinctive aroma. Trinidad. Dry gin is prepared from grain alcohol that has been purified by fractional distillation. Sugar syrup is sometimes added to the final product. the impurities. except that the grain alcohol is less highly purified. the remainder consists of water. sugar cane. Vodka Vodka can be produced from a variety of fruits and vegetables. when it was so cheap that one could get "drunk for a penny. Dark rums are made by adding a small amount of caramel or by aging in special wooden casks. Rum Rum is an alcoholic beverage produced by the distillation of various fermented cane sugar products. potatoes. distilled once more. Distilling mixtures of alcohol and flavorings makes many cordials and liqueurs. Jamaica. Cuba. Guyana. rum is a white or straw-colored spirit varying in strength from 80 to 150 proof (40 to 75 percent alcohol). a corruption of either the French gemevre or the Dutch jumper. The most common mixtures used in making rum consist of molasses and water or sugar and water. and grapes. Historically." The two principal kinds of gin are the American or English variety. The name is an abbreviation of the word Geneva.the liquor through charcoal and by aging in charred wooden barrels. beets. such as corn. This creates a pungent. 66 .
The distinctive aroma of brandy is due to the presence of traces of higher alcohols and volatile oils. where it has grown wild for thousands of years and was prized for its sweet abundant juice that fermented rapidly. also spelled whisky in Scotland.Tequila Tequila is a product of Mexico and named after Tequila Mexico. Gold tequila is aged to a light brown color. Golden Tequila is usually aged in used whiskey barrels. is derived from Scottish Gaelic uisge beatha and Irish usquebaugh. provided that at least 51 percent of the total is accounted for by the grain with which the finished product is identified. for example. France. some producers do age Tequila in seasoned. White Tequila is drawn into vats after distilling and bottled on demand. after which it is ready for bottling. corn must make up a majority of a whiskey's constituent 67 . as consumed in Mexico. Thus. it is known as the century plant or American aloe. Tequila aged one year is identified as “Anejo.to 12 years to mature. federal regulation. or it may be made from any mixture of grains. The development of Tequila stemmed from the discovery that a distillate of pulque produced excellent brandy-like liquor. However. a straight whiskey may be a mixture of whiskeys. 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. so long as they were produced by the same distiller during the same period. The base of the plant weighs 75 to 100 pounds and contains aguamiel (honey water). In aging. Tequila becomes golden in color and acquires a pleasant mellowness without altering its inherent taste characteristics. the distillate of mescal (from which Tequila is made) is virtually free of congeners. long enough to impart color. England. but the former term is somewhat misleading. so aging is not important. The mescal plant is native to the desert areas of Mexico and the southwestern US. 50-gallon white oak casks imported from the United States. straight and blended. When freshly distilled. the center of the industry. Whiskey Whiskey is liquor distilled from the fermented mash of cereal grains and contains about 40 to 50 percent ethyl alcohol by volume. both meaning "water of life. which dealers often deepen by adding burnt sugar. Tequila can only be produced from the blue agave. which is a type of agave plant that resembles the cactus. Placed in wooden casks. Tequila. Perhaps the most famous brandy is Cognac. named after a town in the wine-producing area of Charente. The beverage is distilled from the juice or sap of the mescal. the spirits dissolve a coloring matter from the wood and acquire a light brownish tint. The term whiskey. The agave plant takes 1.” If it is aged as much as 2-4 years. the best species of the mescal plant. it can acquire a further identification as “Muy Anejo. By U. is not aged and usually bottled at 80-86 proof. and Canada." They are broadly divided into two categories. the brandy is clear and colorless and will remain so if kept in glass containers.S.” Unlike a grain or grape distillate. The mescal plant is the only source for Tequila. In this country. Brandy Brandy is an alcoholic beverage produced by the distillation of grape wine and matured by aging in wooden casks.
mellow. After distillation. others. has been only sparingly produced since 1853. These starches then are converted to sugar by malt. may be added to blended whiskey in small amounts. however. (In the production of Scotch. the stillcolorless whiskey is deposited in charred wooden (usually oak) barrels and left to mature. or rye for it to be classed as straight rye. or from a combination of both. whatever they may be. Fermentation is then activated by the introduction of yeast. such as sherry wine and caramel (burned sugar). representing twice the volume percentage of alcohol. for most other whiskeys. selfgenerated malt is produced by arresting germination of the barley. is strained into fermenting vessels. In both cases the object is to release the starches stored in the endosperm of each seed of grain. All whiskeys are made from grain or malt (sprouted grain) or from both. Most whiskeys are light to dark amber in hue. Bourbon Whiskey is from a county in Kentucky or Tennessee. The proof increases as the water content partly evaporates. for the whiskey to be classed as straight bourbon. including malted barley. and purge itself of impurities—a process that may take up to 20 years but most commonly is of 8 years' duration or less. It passes successively through a heated vaporization still. most distilleries have access to spring water that passes up through granite or limestone. and water. Straight Scotch. and the resultant mash is stirred or otherwise agitated until the sugars present are dissolved. Wort. is still much esteemed by connoisseurs. develop color. Whiskeys are produced by a fermentation process roughly analogous to the leavening of sourdough bread and are thus called sour mash whiskeys. Canadian Whiskey is from a blend of cereal grains. the liquid thus produced. Scotch is distilled primarily from barley. Certain other substances. their coloration is derived either from the introduction of caramel or from exposure to the effects of charred wood. are called light whiskeys. 4. the resultant vapor is liquefied in water-cooled coils. For Scotch the whiskey-making process begins when whole grain is steeped in water to promote germination. American Whiskeys are further characterized broadly. Types of Whiskey 1. malt is added to the basic grain mixture. The quality of the water used is considered crucial to the quality of the whiskey. Irish Whiskey is from a mixture of five different grains. as rye or corn whiskey. when it was discovered that a mixture of grain varying from 50 to 80 percent malt resulted in a more marketable product. Japanese. which converts the sugars to alcohol then distilled.) Hot water is then added to the malted grains. the malted grain is dried at this juncture—traditionally. 2. which is pure malt whiskey. but seldom wheat or rye. Therefore. 3. and both processes are repeated. pure malt whiskey. characterized by their less intense flavor. The alcoholic strength of whiskey is measured by a figure known as the proof. from various blended grains. over peat fires from which the characteristic smoky flavor of finished whiskey is derived—and is then lightly milled. sometimes including small amounts of rice. 5. For Scotch.grains. 68 . For American Whiskeys. the process commences with milling and cooking the grain.
pale (min.P Very Special old.O. V.O. and herbs. Plant liqueurs are usually made from many flavoring agents to produce the desired flavor.O Extra Old Extra Old These fruit liqueurs derive their flavor naturally from a single forming fruit. The average aging of this group is usually between 5 . V.7 years. VSOP is the next price category and considered the best value. Stars indicate quality. Labeling of brandy and cognac is not standardized and creates confusion as the terms are of English origin. seeds. means very old.S. age 4 l/2years). Some are a blend of over fifty varieties of plants. roots.Cognac Cognac is a French Brandy. 2 ½ . Cognac (Brandy) Star System Cognacs need to be a minimum of 2 years old. Cognac is the name of a particular region of France where an especially fine brandy is produced.00 per bottle. Very Special (min. Napoleon or Cordon Blue is very expensive and other bottling can cost as much as $450. This region sets the brandy standard for the world. VS (Very Superior) and VSP (Very Superior Pale) indicate the youngest cognac in the blend is two years old. this means the Cognac is older still (difficult to say how old). three-star quality is equivalent to VS or VSP and the least expensive. Cognac Lettering System V. X. When an asterisk (*) appears on the label.S. 69 . VO (Very Old) and VSOP (very Superior Old Pale) indicate a minimum aging of four years.3 years old).
garnish with a lime wedge on the rim. Directions: Pour champagne 1st then add the O. Using a stainless steel mixing cup. GARNISH: Lime wedge Pour in a flute. in volume. Rose's® lime juice ½ oz. limejuice and cranberry juice vigorously in a shaker with ice. Shake the ingredients “for this recipe” vodka. into specialty or double rocks glass that is at least 12-14 oz. citrus vodka “absolute” ¾ oz. and serve. triple sec or preferably Cointreau ½ oz. Build in specialty glass or double rocks. Straight-up Cocktail Glass 70 . Cosmopolitan The “Cosmo” Was one of the first flavored Martinis Build in a glass or tin mixing cup or 2-piece shaker kit. Please see Mixes for Bloody Mary Mix GARNISHES: Lime/Celery Stalk/Shrimp/ Scallion Stalk/ Queen Olives/Cherry Tomatoes. Vodka & fill with Add 2oz. Specialty or Double rocks glass BLOODY CAESAR: Use Clamato Juice BLOODY MARIA: Use Tequila BLOODY BULL : Use beef bullion Mimosa Ingredients: 2 oz.J. “orange liqueur” triple sec or *Cointreau. orange juice & fill with champagne or sparkling wine. GARNISH: Orange Slice Directions: 1st chill the cocktail glass. pour the proper ingredients into the cup.Specialty drinks Bloody Mary Ingredients: Directions: 2 oz. of “premium vodka” Bloody Mary Mix. or according to how large the glass is add cranberry juice. Flute Ingredients: 2 ½ oz. Strain into a martini glass.
Champagne Flute GARNISH: Twist of lemon peel 71 . sugar.Old Fashion This is one of the most classic of all drinks! Ingredients: 2 oz. and add soda water and stir. then add crushed ice. 6 oz. Golden Rum. Build into champagne flute. 3 lime wedges. GARNISH: Cherry flag Directions: Put the mint into the highball glass with lace of simple syrup. and angostura bitters in an oldfashioned glass. 2 dashes Angostura® bitters. splash of soda water. Bourbon Whiskey.1 tsp sugar or simple syrup. Pour in bourbon. 2 dashes of simple syrup. 1 twist lemon peel. This muddled cocktail is much like the old fashion. add 2oz. 5 fresh mint sprigs. fill with ice cubes. Champagne Cocktail Highball Glass Ingredients: 2 dashes bitters. Champagne.1 orange wedge Old Fashion Glass Ingredients: 2 oz. Add the twist of lemon peel and serve. Drop in a cherry and an orange slice. GARNISH: Directions: In a chilled champagne flute. Directions: Into an old fashioned glass: Mix sugar “simple syrup”. 1 tsp sugar or simple syrup . a dash of fresh lime juice. 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. club soda. Muddle into a paste using a muddler or the back end of a spoon. Build into the highball glass.1 maraschino cherry. golden rum muddle until aroma of mint is released. place one lump of sugar” or better yet use simple syrup” add a few drops of bitters Fill with chilled champagne.
GARNISH: Directions: Cut limes into eighths. Old Fashion Glass 72 . 1 twist lemon peel Directions: Combine ingredients in a large white wine glass. Twist the lemon peel to release the oil and drop it into the glass. Cordial Glass Ingredients: 2 oz. stir then serve with a straw. which is a spirit from Brazil made from juice of sugar cane.Kir & Kir Royal 1 part crème de cassis 5 parts Champagne Chambord royal use Chambord. Cachaca. Build into the cordial glass. 1 tbsp crème de cassis. Fill with crushed ice then add the Cochaca. GARNISH: Build into the rocks glass.3 ice cubes. Ingredients: Kir: dry white wine. squeeze and place in old fashion glass with brown sugar muddle. 2 . Caipirinha One of the most popular Brazilian drinks.
GARNISH: Apple slice Directions: 1st chill the cocktail glass. Strain into a martini glass. Shake vigorously in a shaker with ice. pour the proper ingredients into the cup. Mozart Chocolate Martini Cocktail Glass Ingredients: 1 part Mozart White chocolate liqueur. Using a stainless steel mixing cup. Shake the vigorously in a shaker with ice. GARNISH: Chocolate rim Directions: 1st chill the cocktail glass. pour the proper ingredients into the cup. pour the proper ingredients into the cup. Strain into a martini glass. with a splash of orange juice Build into shaker cup. Fruja.Flavored Martinis Apple Martini Ingredients: 1 part Absolut® Vodka. GARNISH: Chocolate chips Directions: 1st chill the cocktail glass. pour the proper ingredients into the cup. Shake vigorously in a shaker with ice. Mangotini Martini Cocktail Glass Ingredients: Stoli Vodka. 1 part apple juice Directions: 1st chill the cocktail glass. Shake vigorously in a shaker with ice. Cookie Dough Martini Cocktail Glass Ingredients: Stoli Vanilla & White Crème de Cacao with chocolate chips Build into shaker cup. 2 parts Stoli vodka Build into shaker cup. Using a stainless steel mixing cup. Cocktail Glass 73 . GARNISH: Orange slice Build into shaker cup. 1 part DeKuyper® Sour Apple Pucker schnapps. Strain into a martini glass. Using a stainless steel mixing cup. Strain into a martini glass. 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: Directions: 1st chill the cocktail glass. pour the proper ingredients into the cup. Strain into a martini glass. pour the proper ingredients into the cup. GARNISH: Raspberry Build into shaker cup. Grape Pucker Martini Cocktail Glass Ingredients: Stoli Vodka & Grape Liqueur Cocktail Glass Build into shaker cup. Strain into a martini glass. Berry Berry Good Martini Cocktail Glass Ingredients: Stoli Raspberry & Fruja Raspberry Build into shaker cup. Cocktail Glass 74 . Hawaiian Ingredients: Paradise Martini Stoli Orange & Malibu Rum with a splash of pineapple juice with a cherry Build into shaker cup. Using a stainless steel mixing cup. Using a stainless steel mixing cup. pour the proper ingredients into the cup. Strain into a martini glass. Shake vigorously in a shaker with ice.Watermelon Martini Ingredients: Vodka Watermelon Pucker with a splash of Grenadine Directions: 1st chill the cocktail glass. Shake vigorously in a shaker with ice. GARNISH: Lime Directions: 1st chill the cocktail glass. Shake vigorously in a shaker with ice. Using a stainless steel mixing cup. Using a stainless steel mixing cup. GARNISH: Pineapple wedge Directions: 1st chill the cocktail glass.
Strain into a martini glass. Shake vigorously in a shaker with ice. Cocktail Glass 75 . Using a stainless steel mixing cup. Lemon Drop Martini Cocktail Glass Ingredients: Absolut Citron with a lemon squeeze and a sugared rim Build into shaker cup. Shake vigorously in a shaker with ice. GARNISH: Chocolate chips Directions: 1st chill the cocktail glass. Chocolate chips Directions: 1st chill the cocktail glass. Using a stainless steel mixing cup. Using a stainless steel mixing cup. Shake vigorously in a shaker with ice. pour the proper ingredients into the cup. Strain into a martini glass. Bombay Blue Martini Cocktail Glass Ingredients: Bombay Gin with Blue Curacao Build into shaker cup. Dirty Martini Cocktail Glass Ingredients: Beefeater Gin with a splash of Vermouth with olive juice and 3 olives Build into shaker cup. GARNISH: Cherry. pour the proper ingredients into the cup. Strain into a martini glass. GARNISH: Lemon wedge Directions: 1st chill the cocktail glass. pour the proper ingredients into the cup. GARNISH: Olives Build into shaker cup.Sour Apple Martini Ingredients: Stoli Vodka & Apple Puckers Directions: 1st chill the cocktail glass. Strain into a martini glass. pour the proper ingredients into the cup. Shake vigorously in a shaker with ice. Using a stainless steel mixing cup.
and served in the proper glass with the appropriate garnish.until you know them well enough to call them by their first names. wine. "no garnish". Hot drinks are warm and a good winter suggestion. customer dissatisfaction. Tall cool drinks or chilled mugs on a hot day are inviting. Beverage management 4. "on the rocks". Place a napkin in front of the customer with emblem facing guest. Pay close attention to specific requests such as "with a twist". Ask what type of drink they would like. acknowledge the customer and let them know you will be with them shortly. alcohol & spirits. Suggest premium or call brands when your patron orders a generic drink or type of liquor. For several guests who order the same type of wine by the glass. If more than one person is in the party. and how they like it prepared.). Drinks are to be built as specified. Try to make each patron feel important. Managing money 3. Customer service 2. Cultivate a good memory of names. ask if they would like a ----today. This will help eliminate mistakes. "very dry". (example: sweet. make a helpful suggestion. Keep in mind the "single" customer gets impatient. For after dinner or late evening . or Mrs. and extra steps. faces and tastes of your regular customers. Coffee drinks and Cream drinks can be an effective sale. In this class you will learn: 1. Be mindful of the order in which patrons arrive. If you are busy. Patrons appreciate this gesture since it can save them money in the long run.Brandies. Make his/her drink just the way they want it. the server should offer a bottle or carafe of wine. act. If a customer hesitates when ordering. Instead. Weather cues should also be followed. and specialty drinks. Layered drinks Customer Service Smile! Make eye contact (look at customer when greeting). If there are women in the party take their order first. 76 . Cordials. sour.Class 7 You’ve just finished a very busy class learning all about beer. take the order from left to right. Knowledge of drinks and their ingredients is necessary in suggestive selling. Call them Mr. Now it’s time to learn how to run a bar and to prepare layered drinks. Never ask a patron if they would like their "usual". --. For brunch . The time of day is also a factor to keep in mind when suggesting cocktails and mixed drinks. Try to remember a patron's favorite brand or drink.Bloody Mary's. unless customer requests a specific change. Always recommend special drinks. Mimosas and Screwdrivers are good suggestions.
If yes.. put the bottles back in their places.... Price look up 86.. When a drink is ordered... Cash transactions must be rung up immediately. Never fill a glass so full that it spills when the patron attempts to pick it up.. At no time should there be money left on or near the register waiting to be rung in. If free pouring. and pour the ingredients where the customer can see.. Checks from the service bar should "Red Lined" by the service bartender after each drink order is completed.. Now are ready for the next drink.This will help eliminate shortages or overages. discard the ice... Count your bank at the beginning of your shift.. ask your guest if they will be running a tab... and wash and rinse your glass. Never attempt to scoop the ice with the glass. Place your mixing glass on the bar... Only perform one cash transaction at a time.... Cash Registers PLU. All transactions are immediate. Some registers calculate the amount of change due back... Put the money on the top of the draw and then count back the change.. Your bank is the amount of money that you are given to start your shift.. mixing cup and strainers.. except for items that are served in a wine glass.Out of stock Over.. try to be as precise as possible at all times. place the required glass on the bar rail. If more than one drink is ordered.. A whiskey service glass (jigger) or a double jigger might be used for measuring all liquor....Register draw has more money than the reading 77 . Good efficient work habits will save time in the long run. If allowed.. As soon as you mix a drink.. Allow for ice melting during the shaking process.. follow the correct procedures. Repeat back the amount of money the customer gave you... place the glasses in a straight row with the rims touching.... This invariably results in chipped glass... Do not go into other server’s drawer. Exact amount given needs to be rung up in register.. 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. Always make sure the label of the bottle is turned towards the patron so he/she can see what you are pouring. Never use hands when handling ice... Say out of $20…... Managing money Money handling Register drawers are to be kept closed except for ringing in drinks or making change for customer. Use the ice scoop..
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.
Building your resume 5. Interviewing process and skills 4. money management. In this last class you will learn: 1. beverage management and also preparing layered drinks. Common bartending mistakes to avoid 6. Graduate services 3. 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 . Products and premium brands 2.Class 8 You now know how to run a bar employing excellent customer service.
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® 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 ..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.
Rum Admiral Nelson Rum Varieties Admiral Nelson® spiced rum Appleton Estate Rum Appleton Estate® Dark Jamaica rum Bacardi Rum Bacardi® 151 rum Bacardi® 8 rum Bacardi® aged rum Bacardi® anejo rum Bacardi® apple rum Bacardi® Big Apple rum Bacardi® black rum Bacardi® Carta Blanca white rum Bacardi® Coco rum Bacardi® dark rum Bacardi® gold rum Bacardi® lemorn rum Bacardi® light rum Bacardi® Limon rum Bacardi® O rum Bacardi® orange rum Bacardi® raspberry rum Bacardi® Razz rum Bacardi® silver rum Bacardi® spiced rum Bacardi® Superior rum Bacardi® Tropico rum Bacardi® Vanil rum Bacardi® vanilla rum 98 .
Blackbeard Rum Bacardi® white rum Blackbeard's® spiced rum Bundaberg Rum Bundaberg® amber rum Bundaberg® dark rum Captain Morgan Captain Morgan® coconut rum Captain Morgan® Original spiced rum Captain Morgan® Parrot Bay mango rum Captain Morgan® Private Stock dark rum Captain Morgan® Silver spiced rum Captain Morgan® spiced rum CocoRibe® coconut rum CocoRibe Rum 99 .
Cruzan Rum Cruzan® banana rum Cruzan® coconut rum Cruzan® dark rum Cruzan® mango rum Cruzan® orange rum Cruzan® pineapple rum Cruzan® rum cream liqueur Don Q® 151 rum Don Q Rum Gosling’s Rum Gosling's® black rum Gosling's® Black Seal rum Havana Club Rum Havana Club® 7 Years rum Lamb’s Rum Lamb's® dark rum Lamb's® navy rum 100 .
Lemon Hart Rum Lemon Hart® dark rum Malibu Rum Malibu® coconut rum Malibu® mango rum Malibu® pineapple rum Mount Gay Rum Mount Gay® Barbados rum Mount Gay® Eclipse Barbados rum Myer’s Rum Myer's® aged rum Myer's® dark rum 101 .
Brandy Bols Brandy Varieties Bols® cherry brandy Christian Brothers Brandy Christian Brothers® brandy Christian Brothers® Frost White E&J Brandy E&J® brandy E&J® Cask & Cream brandy Mohawk Brandy Mohawk® Extra Sharp ginger brandy Stock 84 Brandy Stock 84® brandy 102 .
Cognac Alize Cognac Varieties Alize® cognac Courvoisier Cognac Courvoisier® cognac Hennessy Cognac Hennessy® cognac Polignac Cognag Polignac® cognac Remy Cognac Remy Martin® cognac Remy® Red cognac 103 .
com Interviewing process and skills Here is an explanation of the interview process in the hospitality industry and what beverage managers look for during the interview. It will be more advantageous in the long run to delay hiring another bartender until the right candidate can be found. 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. dole out their inventory. The approximate date that you graduated:_____/________200?.) Click the Grad Services button. The best telephone number to reach: (____). 3. 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. ____/______200? Write your password here:____pin #: ______________.) Fill out the form on line & send in the request! 1. They know that bartenders are key employees. The date that you took the ServSafe alcohol certification.Graduate Services Please read this entire section! Here are the directions to begin your job search using our online job assistance site: 1. please email: enroll@bartendingschool. For all questions. Good beverage managers will be good listeners. The costs of hiring the wrong bartender can be staggering. Maintaining a qualified bartending staff requires time and a great deal of effort. 104 . Please write here the name of your instructor:________________________. getting the new jobs.________________. 2.) First: Go to http://wwwbartendingschool. It’s extremely difficult for them to learn anything about you if they are doing most of the talking. They will watch your facial expressions and your body language. getting a copy of your diploma or for any other school matters.com 2. They serve their clientele. 5. 4. This will bring you to Graduate Services: 3. and have their hands in the till.
Checkout potential employers first. truthfulness. you will gain experience interviewing. They will ask for alcohol certification.). rowdy. Under or over dressing can be a real turn-off to the person doing the hiring. Your neatness. etc. If you are new to bartending. and if you do somehow luck into the job. Tips to do before interviewing: 1. and if there are any scheduling conflicts you need to mention. it may provide some insight into his or her personality. A manager should not give you an overly optimistic impression of your advancement prospects within the company.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. Also. Pick places you want to work at but will not be too upset if you lose the job. References — Prospective bartenders should be asked to supply three or four professional references. character. you want to dress a notch above. small. Scheduling limitations — If you’re handed an application. At this time you have little. If the person has difficulty maintaining your eye contact. Never underestimate the importance of feeling comfortable about making a great first impression. 105 . You will make this decision based on what you observed in number 1above. and presentation reflect much about you. and how much you can expect to earn." The odds are you will not get the job. correctness.Is there any money to be made here and is this a great place for me to start? Be honest with yourself. 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. Failing to do so may expose them to charges of negligence. then DO NOT apply to your "DREAM JOB. Ask yourself . the odds are you will have a hard time and possibly get fired. so be alert for that. Eye contact — When in an interview. Based on what the employees wear. if any experience interviewing for a bartending job. quiet. Also. The eyes often hint at the person’s level of confidence. 3. 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. When preparing for your interview or filling out an application – DRESS APPROPRIATLY. Visit them during the times you are considering working. See what the crowd is like (large. people who can testify directly about your abilities. and work ethic. such as how many hours a week you need to work and how much money you need to earn a week. and character. You will forever be haunted by the bartending job that got away. You could become disillusioned and resentful as the reality of the situation sets in. you will be asked a few screening questions. you may be asked if you have reliable transportation.
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.
10. assessing a prospective bartender’s personal circumstances and stability is advisable. Be confident. etc. count money. If you hope to go anywhere at your job. and worst of all could cost you your job. I know you may have gone to establishments where the bartender participated in the evenings events while on the job. and management team. Always be networking and quietly looking for your next job. Always make upward movements in your career. It’s important to determine whether the person will fit in with your clientele. Bartending is a very mobile skill and one of the best parts is working in lots of different environments. Some patrons may want to even buy you a drink or want you to participate in their festivities. and as we know. This is your 20-second chance to make an impression. eventually. as well as career and salary progression. 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. not everyone is compatible with the existing staff. Remember that references will be checked. even managers at time indulge. Reliability — When considering the high cost of employee turnover. This will make a change very easy and can actually make you in demand. Be sure there are no errors. If you were to drink on the job it impairs your abilities make rational decisions. DO NOT under any circumstance DRINK ON THE JOB. restaurant owners. or cross outs on your resume or application. Likewise. You are a professional. and well spoken. and emotionally in control is another important bartending attribute to assess. fellow-employees. unless you know somebody who knows somebody. so it better be good. Building a resume It is likely that your potential employer will see your resume and application before ever meeting you.Employees who make their work place also their hangout place are not always looked highly upon. 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. Surprises aren't good here! Call your references so they will expect calls from your potential employers. Get to know other bartenders. They will consider the range of your work experience and length of time worked at an establishment. Do not get this confused with being flighty or flaky. not arrogant. 9. then you don't want your employer seeing you drunk or leaving with customers on your day off. misspellings. A sloppy application says you could be sloppy at the bar. club owners. The capacity to remain calm. watch patrons. Neatness and presentation reflect much about you. well prepared. 109 . Personality and demeanor — Not everyone has the personality to be a bartender. Employers do look at gaps in work experience. With respects of resume tips. Be prepared to explain lengthy gaps. You want to be seen in the best light possible. For instance. Show up well groomed. bars and restaurants are not well lit. composed. some might consider an applicant who is married less of an employment risk than someone who is single.
Although people appreciate bartenders remembering their names. Suggest new drinks and new products.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 the other bartenders on the staff who pour according to the rules end up losing out. people are bound to make mistakes. Make sure mixes are well prepared. Success in the bar business requires a pervasive team attitude and looking out for the house’s best interests. make things happen. swells alcohol potency. great bartenders don their “game faces” and do their level best to give bar guests a worthy performance. That entails a cooperative effort: people helping each other to accomplish the stated objective. Improprieties handling cash — Running an honest till is a conscious commitment. not vented onto the clientele or co-workers. Regardless. and juices taste fresh. In such a detail-oriented occupation and with so much human interaction. Short-term memory — Fault lies in the undeveloped ability to recall customers’ names and what they’re drinking. Depositing all of the bar’s cash proceeds should be done without hesitation. Over-portioning liquor jacks up costs. Even when not completely psyched about coming into work. competent service. Take care of your guests and the tips will take care of themselves. assessing how flexible and willing to learn you appear to be is critical. if a drink is not up to quality standards. Fruit garnishes should be cut daily and be used only in good condition. Bartending should be fun. Serving an inferior product — Whatever the reason. don’t serve it. Theft undermines trust and staff morale. When it comes to the business’s product. don’t take short cuts. Stress and frustration must be internalized. Common bartending mistakes to avoid No one is immune to making mistakes behind a bar. Prima donnas should pick another trade. and increases liability. they 110 . bartenders must maintain their composure and remain in control of their emotions. Professional Demeanor — Crank up the pressure and even common courtesy quickly disappears. even when there may be no direct financial compensation pending. Pouring heavy shots undermines the business. Up-sell — Don’t be complacent just filling the orders. Concentrating on tips during a shift diverts your concentration from the job at-hand. Running an honest till is the only financially and ethically sound course of action. Their drinks will suffer by comparison. Gratuities — Making a decent living behind a bar is best achieved through rendering prompt. and energize your guests. Among the mistakes bartenders often make is not enjoying what they’re doing. While you’re being interviewing. there will still be aspects of the employment that require the person to adapt to a new way of doing things. There is no more effective form of marketing than the enthusiastic efforts of servers at the point of sale.
” such as waiting on bar customers before washing glasses.fully expect bartenders to remember what they’re drinking. Your attitude and demeanor can betray how you feel as clearly as inattentive service. Setting priorities — Working a high-volume bar requires the ability to “take care of first things first. 111 . Prioritizing tasks according to their highest and best use of time is a proven method of wrenching order out of chaos. 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. it’s a fundamental mistake to act upon those sentiments. Favorite customers — While it's natural to prefer serving some people to others.
BARBACK. making change.A Liqueur blended with Benedictine and Cognac. BANK.Appendix A Bartending terminology A lot of the terms and phrases listed below are standard throughout the industry. BACK. BAR-TRAY. The principal flavor ingredient is the Anise seed. Comes in light and dark (dark being a bit sweeter). dry and with only a slight molasses flavor.An extension or addition to a drink order. served as an addition to a strong alcoholic drink at no charge. APERITIF. See sour mix in this section. mild liqueur with the flavor of Anise (licorice). apricot and other ingredients. usually water.A fine brandy infused with extracts of ripe apricots it is golden brown in color and bottled at no less than 70 proof. ALCOHOL. It’s the money with which you start. ringing up checks and stocking. ALE. It comes in both red and colorless. It's less sweet than Benedictine.usually locked and counted by the establishment. It is an American product. It is fuller bodied and more bitter than beer.Operating cash . It is the intoxicating ingredient in distilled and fermented beverages. Vermouth APPLE JACK. the French version being Calvados. It has a wine base and a low alcoholic content. ANISETTE.A French word meaning "Appetizer". usually light bodied.Round tray with a skid resistant surface used to bring several beverages or items to a table.A brandy distilled from the juice of apples (also called Apple Brandy).A beverage made from brewed and fermented malt and/or cereal.Bartender’s assistant that is responsible for drawing beer. APRICOT FLAVORED BRANDY.A sweet. 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.A Brand of Cuban or Puerto Rican rum. This beverage is served before meals to stimulate the appetite. B&B.Non-alcohol drink.An Italian liqueur made from a brandy base with a blend of almond.A colorless liquid made from any grain.Same as Sour Mix. vegetable or fruit. ADD-ON. pouring wine. Examples: Dubonnet. Our course offers extensive hands-on training as well as the details of using these definitions. BACARDI. BAR MIXES. AMARETTO. 112 .
it is used in mixing drinks. BLENDED WHISKEY. BOURBON. It is boiled with hops (or flavoring) prior to fermentation.A strong.A distilled spirit made from at least 20 percent 100 proof straight whiskey. contains the enzymes that convert grain starch into fermented sugar. or as aperitifs.A blend of aromatics made from numerous and sutle combinations of roots. BLACKBERRY FLAVORED BRANDY. or barley-malt. Drink “Caipirinha”. usually only once. BOX.Pour into and out of a shaker.Whiskey distilled in the U. BEER. BITTERS. bark and other secret ingredients. Be concerned with fruit flies with all brandies. Gives the drink a quick mixing without shaking.S. is also widely used in cooking. say this to inform them of your presence. BEHIND YOU. Bitters is characterized by a bitter taste. Almost all beers sold in the U. made in France by the Benedictine Monks in the 16th century. The U. roots. BOILERMAKER.When behind a person.A product obtained from controlled fermentation of malt and water alone. rice or sugar. long enjoyed as an after dinner drink. CALL LIQUOR. or malt and additives such as corn. 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.A beer with a shot poured into the beer. usually bourbon or rye that is at least four years old and bottled at 100 proof under U.To mix a single drink from two or more liquids. dark. berries and herbs.A particular specified brand of any liquor requested by the customer. BONDED. CACHACA.Systematic order for "Calling-In" drinks to the bartender. sweet beer. government supervision. barks. are of this type. flowers. It is blended either with other whiskey or neutral spirits or both. BOCK BEER. from grains.The sprouted barley. liquors or digestive. BENEDICTINE. Bottled proof may be no less than 80. These brandies are aged in oak casks and are usually bottled at 80 proof. Old Granddad BRANDY.One of the world's first fine liqueurs.Straight whiskey. Brandy. This Cognac based liqueur contains a variety of herbs.S. brewed in the spring from the residue left in the vats just before they are cleaned each year. Usually made in Kentucky. and bottled at no less than 80 proof.S. 113 .Distilled from fermented mash of grapes or other fruits.BARLEYMALT.Fine brandy infused with extracts of fresh. CALLING ORDER. It has a deep purple color and is bottled at no less than 70 proof. BLEND. Examples: Wild Turkey.A Brazilian spirit made from juice of sugar cane. ripe blackberries.S. The best-known brand is Angostura orange bitters.
flowers. Examples: Singapore Sling and Fireballs CLEAR. dry aroma. Similar products under other brands are known as Triple Sec. but in a separate glass. made with a brandy base and flavored with peels of oranges grown in the West Indies. Betsy would reach back. which is lighter and sweeter and now marketed in the U. Produced only in Canada.A light-bodied blend of whiskeys usually distilled from rye.A French apple brandy distilled in Calvados. The yellow chartreuse. at 86 proof. roots.S. 114 . The French government protects the name and no other brandy distilled elsewhere may be called Cognac. esters and traces of acid found in newly distilled grain spirits. 7-up & soda water that is served with the drink. Cognac is known for its smoothness and heavy. The formula is highly secret. which is 110 proof. and bar glasses from the bar.A fine brandy made from grapes grown in the region of Cognac France. are at least 4 years old. under government supervision. Most people believe that the word “cocktail” originated during the American Revolution. bark. It is a brandy base cordial and distilled with a combination of herbs. CORDIAL. colorless liqueur. deep. regardless of the quality. Chasers can also be alcoholic such as a "beer chaser" with a shot. meaning triple dry. CHARTREUSE. as they constitute the natural flavor of the whiskey. corn and barley. It is a rich. France.The oils. pull one of the feathers and give it to the soldiers so they could stir their drinks with it. The amounts of congeners are controlled by the proof at which the spirit is distilled. Examples: Sidecar. The aging process in charcoal barrels further removes them. Some congeners must remain.A fine brandy infused with extracts of ripe cherries. COGNAC.A term used by the general public and having several different meanings. they would ask for something with which to stir their drinks. COCKTAIL. Example: Boiler-maker CHERRY FLAVORED BRANDY. Margaritas CONGENERS. When soldiers came in to the bar.To remove all remaining silverware. The famous green Chartreuse. CHASER Mixes such as: Coke.Any cocktail made with cream as one of the ingredients. COINTREAU.See Liqueur.A dark brown or clear sweet-chocolate-flavored liqueur made of cocoa beans. CREAN DRINK. There was a tavern in New York run by Betsy Flannigan who decorated her back bar with rooster tail feathers.A green and yellow liquor that is one of France's greatest.A proprietary name of a sweet. dishes.S. contains some 120 different ingredients. CANADIAN WHISKEY. from which it gets its name. spices and fruits. contains some 130 different ingredients. most Canadian whiskeys sold in U. CREME DE CACAO. burgundy red color and is bottled at no less than 70 proof.CALVADOS.
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
OUZO. Used to serve in a foyer or any area.Small self-contained bar on rollers. sweet ale with a heavy foam. PEPPERMINT SCHNAPPS. onions. cane syrup and molasses and bottled at no less than 80 proof. on request only. to light brandy-like varieties selected for special 118 . which enhances the overall taste and appearance.S. PORTER.Served over ice cubes. proof is double the percent of alcohol. May have slices of fruit or crystals of rock candy in the product.A French anise-flavored liqueur and absinthe substitute. ON THE ROCKS. RUM.A drink made in the blender or mixer and then poured over ice (rocks). garnishes and mixes are stored for access for the bartenders. In the U. lager type of beer.A drink designed to relieve the effects of overindulgence in alcohol.Are Rye whiskey sweetened with rock candy and fruit juice. PORTA BAR. This spice is sprinkled on top of the whip cream.A peppermint-flavored liqueur similar to white Crème De Menthe. NUTMEG.An alcoholic distillate produced from the fermented juice of sugar cane.Used in spearing olives. PICK-ME-UP.The typical garnish for frozen and coffee drinks.A light. PICKS. and flags. PREMIUM.A Greek brandy with anisette flavor. usually 2-3 doors on back bar where all juices.A particular group of customers.spirits are used in blended whiskeys and in the making of gin. Ranging from heavy pungent types. but lighter in body and drier in taste. PILSNER. PARTY. PERNOD. vodka. ON AND OVER.A wine or liquor taken before bedtime. PROOF.Small refrigerator. ORGEAT. Pernod is used as an aperitif and as an ingredient in some cocktails. and many other types of liquor. darker and thicker than stout. ROCK AND RYE. NIGHTCAP.non-alcoholic almond-flavored syrup used principally in the making of Polynesian drinks.A brand of product specifically asked for that carries a premium price (expensive alcoholic beverages). Most rum are blends of several aged rums. Example: a whiskey marked ‘86 proof’ is 43% alcohol REACH-IN.Rich.System of measuring the alcoholic content of spirits.
The action used to pour more liquor by slowly tipping the jigger as the pour bottle continues to pour. SCOTCH WHISKEY.Distilled from a mash of grain containing not less than 51% rye. Flavored with a concentrate of the famous blue mountain coffee.These are vodka. dry. SLOE GIN.The bar that is used by the dining room cocktail waitress only. gin. Used for replacement of sugar because there is no dissolving involved.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. SHOOTER. It is much like bourbon in color.Same as a shot. medium dry or sweet. It ranges in color from pale to dark amber and is made either extra dry. but made from a rectified cane sugar distillate. Only Mexico may bear the name. TEQUILA.Not really a gin but a liqueur distilled from sloe berries. A stirring rod or swizzle stick is quickly rotated between the palms of the hands to form frost on the glass. scotch whiskeys are blended whiskeys deriving their individual personalities from native barley grain and traditional pot stills. TIA MARIA.Any non-alcoholic beverage served in addition to an alcoholic beverage. SIMPLE SYRUP.A wine that is characterized by its "nutty" flavor. but most of the time served chilled. tequila. 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. SERVICE BAR. SIDE OR BACK.A tall. SANGRIA. 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.Produced only in Scotland. traditionally rum-based cocktail & fill with cracked ice.A distilled spirit of Mexico made from the fermented juice of the maguey plant (base or heart). All the scotch imported into this country is at least four years old and is usually 80 to 86 proof. Served in a tall glass with ice.aroma. The sweet type is sometimes called "cream" or "golden" sherry. TRAILING. 119 . deep red in color.An extremely popular Jamaican liqueur. elsewhere the spirit is known as mescal. not rum-based. Sloe-berries are a type of plum that comes from the blackthorn bush. Their distinctive smoked flavor comes from drying malted barley over peat fires. Example: Sloe Gin Fizz SPIRIT. whiskey and brandy. SWIZZLE. All scotch blends contain malt and grain whiskeys. but it is different in taste and heavier in flavor.Made with half sugar / half hot water. SHERRY. rum. flavor and color. RYE WHISKEY.
SOUTHERN COMFORT. roots. 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.Area in the lounge for customers to stand while drinking. It has an orange flavor. Manhattan.An American-made liquor with a bourbon base and containing peach and other fruit flavors.Same as bar mix.Most versatile of all alcoholic beverages. 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. TUMBLE.A sliced piece of lemon peel usually 2 inches in length placed in certain cocktails.To prepare or replenish a reserve supply of an item.Your particular work area. colorless liqueur made from the Dutch West Indies orange peel. STATION. Refer to Garnishes for illustrations and preparations. Examples: Sidecar.A chocolate liqueur flavored with peppermint. Stegra is made with citrus. Vodka is not aged.S.A delicious liqueur imported from Italy. located directly below the station. tasting similar to lemonade. Both are delicate and will lose their freshness if left too long in an unopened bottle. STIR STICKS Smaller and thinner than tall straws. berries.Metal container that generally holds all of the "bar or house" liquors. SOUR MIX. STEGRA.Cocktails & shots are stirred and chilled then strained into a glass. Examples: Gibson. Margaritas. It is light amber in color. VERMOUTH. Kamikazes. Used in all Collins drinks. STOUT. SPEED RACK. UP / STRAIGHT UP. Derived from a concentrate and mixed with water. sweet English ale with a strong malt flavor. SPLASH. Margarita.” VANDERMINT. is colorless. 120 . odorless. Usually means “no ice.White appetizer wine flavored with as many as thirty to forty different herbs. flowers and seeds.A very dark. and Long Island Ice Teas.The act of pouring a drink from one glass to another. but in the U. various herbs and spices and with a delicate anise flavor. Shirley Temple Example: VODKA. STOCK. Rob Roy VIRGIN. Ice Teas.Means drinks served without alcohol.TRIPLE SEC. STAND-UP BAR. It was originally made in Russia from potatoes.An alcohol-based. and placed in most drinks to enhance the overall presentation. Martini. and virtually tasteless.Just a small amount (touch) of mix added to a drink. TWIST. triple distilled. vodka is usually distilled from grain and wheat.
vodka on the rocks. Scotch.O. WELL LIQUOR. V. WHISKEY. Rum.Means the categorizing of certain types of brandies or cognacs.STRAIGHT UP. VOUCHER. Brandy or Tequila poured when the brand is not specified.. WATER BACK.Bourbon.S. Gin. See liqueurs and cordials section. Examples: Bourbon and water.Any drink served in taller glasses than highball glasses.Refrigerator located in kitchen area. WALK-IN.The standard credit card form.P. and Ice teas. WELL STATION.Liquors used when guest does not specify brand.The general name for liquor of not less than 80 proof. WEDGE.A sweetened drink of liquor and hot water. WHEEL. WELL / POUR LIQUOR. often with spices and served in a tall glass. 121 .A round slice of lime. / V.Glass of water served with the drink. Distilled from the mash of grain. TALL. TODDY.Any drink or liquor served without ice or with the ice strained out. scotch and soda. Examples: Alabama Slammer.A triangular segment of lime. Initials stand for Very Special and Very Superior Old Pale.S. Vodka. Blue Hawaiian.Where the bartender prepares drinks.
Intentionally left blank 122 .
provided that you have not commenced the program. you will receive a refund of at least fifty per cent of the tuition. 32 clock hours PERIOD BEYOND W HICH LATE REGISTRATION WILL NOT BE ACCEPTED: First class:________________ DATE COURSE BEGINS:___/___/___ DATE COURSE ENDS:___/___/___ TUITION FEE: $445.mass. Any comments. you will be responsible for actual reasonable administrative costs incurred by the school to enroll you and to process your application. 3. less the actual reasonable administrative costs described in paragraph 7. Administrative Costs Equal: __________ A completed and signed copy of this agreement must be provided to the student. The school is not obligated to provide any refund if you terminate this agreement during the fourth quarter of the program. 6. such writing is mailed. questions. you will receive a refund of all monies paid. 8.G.00 DISCOUNT $______ OTHER CHARGES $0 TOTAL CHARGES: $_______ STUDENT’S METHOD OF PAYMENT:___________________________________________________________ REFUND POLICY (AS PER M. If you terminate this agreement during the second quarter of the program. which will become effective on the day. 7. 9. If you subsequently terminate this agreement prior to the commencement of the program.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. You may terminate this agreement at any time. you will receive a refund of at least twenty-five percent of the tuition. A list of such administrative costs is attached hereto and made a part of this agreement. you will receive a refund of at least seventy-five percent of the tuition. 5.L. CHAPTER 255. Student’s Signature: ________________________________________Date:__________________ SCHOOL OFFICIAL’S SIGNATURE: _________________________________DATE:________________ 123 . less the actual reasonable administrative costs described in paragraph 7. 2. If you terminate this agreement after the initial five day period. If you terminate this agreement within five days you will receive a refund of all monies paid. If you terminate this agreement during the third quarter of the program. If you wish to terminate this agreement. or concerns about this school’s license should be directed to proprietaryschools@doe. which administrative costs shall not exceed fifty dollars or five percent of the contract price. less the actual reasonable administrative costs described in paragraph 7. 4. This school is licensed by the Massachusetts Department of Education. SECTION 13K): 1. Office of Proprietary Schools. you must inform the school in writing of your termination. less the actual reasonable administrative costs described in paragraph 7. If you terminate this agreement during the first quarter of the program. Boston Massachusetts (617) 247-0816 885 Main Street. Tewksbury Massachusetts (978) 640-9488 PROGRAM OR COURSE NAME: PROFESSIONAL BARTENDER’S PROGRAM STUDENT NAME: ____________________________________PHONE:______________________ ADDRESS:_____________________________________________________________________ ENTRANCE REQUIREMENTS: 18 YEARS OR OLDER.edu or 781-338-6048. whichever is less.
less the actual reasonable administrative costs described in paragraph 7. If you terminate this agreement during the first quarter of the program. If you subsequently terminate this agreement prior to the commencement of the program. whichever is less. less the actual reasonable administrative costs described in paragraph 7. less the actual reasonable administrative costs described in paragraph 7. Student’s Signature: ________________________________________Date:__________________ SCHOOL OFFICIAL’S SIGNATURE: _________________________________DATE:________________ 125 . 6. CHAPTER 255. Tewksbury Massachusetts (978) 640-9488 PROGRAM OR COURSE NAME: PROFESSIONAL BARTENDER’S PROGRAM STUDENT NAME: ____________________________________PHONE:______________________ ADDRESS:_____________________________________________________________________ ENTRANCE REQUIREMENTS: 18 YEARS OR OLDER. you will receive a refund of all monies paid. Boston Massachusetts (617) 247-0816 885 Main Street. SECTION 13K): 1. which will become effective on the day. If you terminate this agreement after the initial five day period. 32 clock hours PERIOD BEYOND W HICH LATE REGISTRATION WILL NOT BE ACCEPTED: First class:________________ DATE COURSE BEGINS:___/___/___ DATE COURSE ENDS:___/___/___ TUITION FEE: $445. If you terminate this agreement within five days you will receive a refund of all monies paid. 5. you will be responsible for actual reasonable administrative costs incurred by the school to enroll you and to process your application. Administrative Costs Equal: __________ A completed and signed copy of this agreement must be provided to the student.edu or 781-338-6048. or concerns about this school’s license should be directed to proprietaryschools@doe.G.mass. If you wish to terminate this agreement. which administrative costs shall not exceed fifty dollars or five percent of the contract price. provided that you have not commenced the program. This school is licensed by the Massachusetts Department of Education.L. Any comments.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. If you terminate this agreement during the third quarter of the program. 2. you will receive a refund of at least fifty per cent of the tuition. you will receive a refund of at least twenty-five percent of the tuition. If you terminate this agreement during the second quarter of the program. questions. less the actual reasonable administrative costs described in paragraph 7. you must inform the school in writing of your termination. such writing is mailed. 4. 8. You may terminate this agreement at any time. 9. you will receive a refund of at least seventy-five percent of the tuition. The school is not obligated to provide any refund if you terminate this agreement during the fourth quarter of the program. 3. A list of such administrative costs is attached hereto and made a part of this agreement. 7. Office of Proprietary Schools.00 DISCOUNT $______ OTHER CHARGES $0 TOTAL CHARGES: $_______ STUDENT’S METHOD OF PAYMENT:___________________________________________________________ REFUND POLICY (AS PER M.
Appendix D Notes page 126 .