2011 Bartender Student Guide

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 .

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. At the back of this manual is an extensive Glossary of Terms. has been in business under the same ownership for more than 18 years. The tutorial web site is useful by using helpful quizzes and presentations. Boston Bartenders School of America “BBS”. The Program Goals are combined to give you. along with the online Web Tutorial. is very easy to navigate and follows each lesson along with an actual demonstration. 6 . The hands-on portion teaches many unique hands-on techniques that will help you advance at your own pace.Introduction About our Company Professional Bartenders School Of New England Inc. You will be given enough instruction and unlimited training hours to ensure your success. It is also DBA: New England Bartending Schools “NEBS”. has been in business operating Licensed Bartending Schools for almost 20 years under original ownership. 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. 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. and Orlando Bartending Schools of Florida. Professional Bartending Schools of New England Inc. Program Goals This manual.

7. customers. Opening & closing the bar with a checklist (see below). Your responsibilities as a bartender 2. 5. you will learn the following: 1.” 4. Bar equipment and tools of the trade 6. 6. and using correct garnishes and glassware. 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. Measurements 3. Setting up the bar 9. following proper recipes. Preparing drinks. Greet people according to the guidelines in the Customer Service section in this manual. Mixing and pouring 7. Handling money in accordance with management’s guidelines. Free pouring vs. Communicate with guests. “Establishments May Differ. Glassware 5. jigger pouring 4. 7 . 3. Mixing highball drinks 10. and most importantly.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. Monitor your guests’ behavior and their consumption of alcohol. Cleanliness. along with an explanation of how to setup a bar on your opening shift and how to break it down during closing time. 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. follow the rules and regulations of the bar. follow state laws. Garnishes Seven Areas of Responsibility 1. Techniques of building a drink 8. Customer Service. 2. and management at all times.

 Using definite measures in recipes makes them more difficult to create for someone who uses different measurements. 8 . it could mean the difference in your tip.Opening & Closing the Bar    Cut garnishes (See the Garnishes section for details). This should be the ultimate goal for everyone who creates mixed drinks.  Using relative measurements in recipes makes drinks easier to make. it tastes the same. Check your glassware and products. Set up your “Bank” (See the Money Handling section for details). 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. The conversion table on the next page will help you determine measurements in different units. there is no single universal unit of measure. 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. the drink creator can be assured that wherever the drink is mixed. Every bar has a checklist of what is necessary to operate the bar when it gets busy. Whether you have been tending-bar for 15 years or 15 hours. Are they full? o Do your beverage dispensers work properly and do they dispense the correct products?  Measurements Liquor Dispensing Units Jigger Unfortunately. If proportional units are used. you need to follow the checklist to a tee.

) (oz.7 26.) 2. cL.9 3.6 12.7 11. cL.5 29.) 18.) Salmanazar (12 btl. thus: mL.) (oz.Standard Units Milliliters Ounces (mL. = centiliter.) Split (¼ btl.177 0. mL.5 3.3 25.824 Miniature (nip) 59.478 3.66 Metric Measurements The metric system is based on tens. dL.) Demijohn (4.01 0.) Mickey Jigger Wine glass Split Cup 0.) Magnum (2 btl.9 gal. 1 10 100 cL.434 5.1 29.) 4.2 Half-Pint (US) 257 Half-Pint (UK) 284 Tenth Pint (US) Pint (UK) Fifth Quart Half-Gallon (US) Gallon (US) 378.6 32 38.1 1 Imperial Quart 1137 1894 3789 mL.) 0.780 (20 btl.1 1 10 dL.739 1.9 13 1½ 4 6 8 2 8 9.3752 12 Jeroboam (4 btl.8 16 19.788 6 25 52 104 128 0.912 8.) Pint (½ btl. = deciliter 9 .) Quart (1 btl.4 64 128 Wine and Champagne Liters Ounces (L.) Tappit-hen Methuselah (8 btl. dL.868 11.) Baldhead (16 btl.) Dash Teaspoon Tablespoon Pony Shot Splash Measure (msr.88 472 568 755. 0.956 Jeroboam (6 btl. 0.2 944 Nebuchadnezzar 14. = milliliter.5 119 177 257 1/32 1/8 3/8 1 1 1/8 0.5 384 44.

some restaurant chains. When making a drink a second time. Liquor costs are the primary concern when free pouring. keep the bottle upright but cover the air hole on the pourer before pouring.Free Pouring vs. Obviously the rate of the count and the size of the pourer have a great effect on the accuracy of a pour. Different counts will be used for different amounts. Use as much “Flair” as you are able and is permitted There are 2 basic methods of measuring: 1. It could mean the difference in ½ ounce with little notice. You must investigate and communicate to all servers any bad products and replace them immediately. in order to detect wrong practices that affect costs and customer service. Making the same bad drink twice could result in a loss of gratuity and a loss of a return customer. It is very important to completely fill the glass with ice to the top. Free pouring is nearly as accurate as the measured pour with a jigger. The idea is to perform perfect pours every time to ensure accurate liquor costs. Jigger Pouring Jigger Pouring is used mainly in hotel chains. Jigger Pouring Creating cocktails can be straightforward or artistic depending on how far a bartender wants to take it. make sure the customer can see the drink being made so s/he can watch the liquor being poured. It is easy for spotters to see over pouring and abusive pours. and functions S(see Drink Rules in Class 2) . Trailing is the action used to pour more liquor by slowly tipping the jigger as the bottle pour continues. Measured Pouring (Jigger Pouring) Free Pouring Free Pouring is a counting system used in order to pour different amounts (See chart in Class 2). EXAMPLE: 1-1000-2-1000-3-000 is a count that should equal 1 shot or 1 jigger full. 10 . resulting in a weaker tasting drink despite the fact that the proper amount of alcohol has been poured. Failure to do so will result in the addition of more mix. Free Pouring 2. The liquor will stop dispensing though and it will appear that you are still pouring. Spotters are professional bonded people paid by the establishment who come into an establishment pretending to be customers to observe the service of bartenders. This can mean remaking the drink if the customer complains. Most drinks are returned for lack of ice and bad products such as juices or flat sodas. All drinks that are thrown away should be documented on a spill sheet for inventory purposes. Do NOT remake the drink from the same station or dispensing area. If you want it to appear that you are pouring a lot without doing so.

Pilsner (the traditional beer container) Typical Size: 12 oz.)_________________ __ It is a good idea to________________the glass before using. Coffee Mug This mug is the traditional glass mug used for hot Coffee Drinks. Typical Size: 4-12 oz. The glass is also known as a martini glass. and Gimlets. Cosmopolitans. Cognacs & Brandies Typical Size: 12 oz. Manhattans. 11 .)_ ________________ ___ 4. Typical Size: 12-16 oz.)_____________________ 2.)______________ ____ 3. 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. Use this glass for all Sparkling Wines & Champagnes. Typical Size: 6 oz. 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. Cognac & Brandies Name 4 products that get poured into this glass: 1. 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.

used for Exotic/Tropical Drinks/ Frozen Drinks. and some Tropical /Oriental Drinks. Old-Fashioned Glass A short. or "with a splash. Typical Size: 1-2 oz. Typical Size: 16 oz. Typical Size: 14 oz.e. Cordial Glass Small straight-up stemmed glasses used for serving small portions of your favorite liqueurs at times such as after a meal. alcoholic juice drinks. Typical Size: 15 -16oz. being used for mixes among other things. Mason Jar These large square containers are effective in keeping their contents sealed in an airtight environment. The glass is very similar to a Poco Grande glass. Hurricane Glass This is a tall & elegantly cut glass that is named after its hurricane-lamp-like shape. 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. suitable for cocktails or liquor served on the rocks. Typical Size: 16 oz. only taller. 12 . round so called "rocks" glass. The Collins glass was originally used for all the Collins Drinks & commonly used for soft drinks. They're designed for home canning. 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. ideal for Margaritas. Cordials such as Sambucca. Gin & Tonic)." Typical Size: 9-12 oz.Collins Glass Shaped similarly to a highball glass. Typical Size: 8-12 oz.

Typical Size: 3 oz. The word rocks mean “ice”. This glass is often used as a replacement for a specialty glass or a large draft glass. Rocks Glass A short. Typical Size: 2 oz. Name 3 reds: 1)_____________ 2)____________3)_____________ Sherry Glass Glass for Aperitifs. round so called "rocks" glass. suitable for cocktails or liquor served on the rocks. shot of Vodka. Many "shot" mixed drinks also call for shot glasses. such as Sangria. Typical Size: 8 oz Red wine is served_________________. Useful for Layered Drinks such as a Pousse Cafés and B-52s. or "with a splash". used for Red Wine. Its shape increases the ease of layering ingredients. Typical Size: 1-5 gal. Red Wine Glass A clear. stemmed glass with a round bowl tapering inward at the rim. (1 ounce to the line) 13 . Sherry is a fortified wine which means brandy added to increase the proof. such as Scotch on the Rocks. Punch Bowl A large hemispherical bowl suitable for punches or large mixes. Sherry is normally 18-21 %. Whiskey or other hard liquors. Shaker lass This 16 oz glass is a part of the shaker kit along with the metal stainless steel mixing cup. Ports and Sherry. Typical Size: 1 ¼ oz.Pousse-Cafe Glass/ Pony Glass A narrow glass essentially used for layered dessert drinks. Typical Size: 16 oz. Typical Size: 4-6 oz. thin. Shot Glass This is a small glass suitable for pouring a 1 oz.

Here is some advice on handling glass and accidents with glass. Tiny glass slivers break off when pushed into ice. or damp cloth to pick up the pieces. wide opening glass. 14 . Typical Size: 12.  You should always have gloves and brooms in your area. If a glass is breaks.  Always be ready to clean up broken glass. it will happen. don't try to catch it.Whiskey Sour or Delmonico Glass This is a straight up glass which is a stemmed.  Make sure all glasses are clean before serving. chances are that there is a shattered piece of glass in the ice.  If you clank two glasses together. wear gloves and use a broom. Breakage & Spills If you drop a glass. If you break a glass near ice. stemmed glass with an elongated oval bowl tapering inward at the rim. leaving you with glass and blood in your ice.  Glass doesn't agree to sudden changes in temperatures.  Whenever anybody breaks a glass.  Use the stem or the base to pick up a glass in order to avoid getting fingerprints on the top. Use an ice scoop.5 oz. White wine is served ___________. always pick it up and place it where you want it. Handling Glassware Always pay close attention to the cleanliness of your glassware. thin. one will almost always break. Never add ice to a hot glass or hot liquid to a cold glass. especially wine glasses (lipstick). This will provide more support to carry it. dust pan. The thermal shock may shatter the glass. Throw away all of the ice and rinse with water. let it fall. used for White Wine. Typical Size: 5 oz. or the glass can shatter. White Wine Glass This is a clear.  Never just push a glass to move it. similar to a small version of a champagne flute.  Never use glassware to scoop ice from a bucket. used for Whiskey Sour Straight Up. check the ice and food items in the area.

Cocktail Shakers Essential cups for blending ingredients in cocktails and mixed drinks. Bar Spoons Have a long handle and large muddle end. Choose one that's right for you. Always pour the least expensive ingredient into the cocktail shaker first. They are also used to remove the lemon when cutting lemon twists and used to layer drinks. There are many cocktail shakers available to get the job done. They are used to mix and measure ingredients as well as crush garnishes.Bar equipment and tools Can Openers Opens cans of fruit and syrup. Bottle Openers Mechanical devices designed for opening screw top bottles. 2 piece kits are great for shaking the flavored cocktails. Make good use of times when you have no guests to clean bottles and wipe surfaces. Corkscrews / Waiter’s Wine Keys Opens wine and champagne bottles. Cutting Boards To slice fruit and other garnishes. 15 . Use these along with cloths to keep things clean. Bottle Sealers Mechanical devices designed to seal and keep liquors and other bottle contents fresh. They should be heavy and laminated. sharp and snappy shaking technique unless otherwise stated. you've not wasted the expensive liquors. The wine key has a little knife and bottle opener too. Bar Towels 100% cotton and have sewn edges for durability. Use a short. and then if you find you've made a mistake. Caddies Holds essential barware such as straws and napkins.

Jiggers Measurement tools to accurately measure alcohol. Measuring Cups Normally glass or chrome with incremented measurements imprinted up the side. Ice Buckets & Wine Sleeves Metal or insulated ice buckets keep a bottle cold and clean. Garnish Trays Holds and keeps garnishes fresh. Mixing Glasses Useful for long drinks where it is required to mix the ingredients without shaking. These are useful for drinks with fruit pieces. Graters Grates spices like nutmeg and others. but the heat from your hand will begin to melt the ice. Do not use glassware as a scoop. Never handle ice with your hands. It is not only unhygienic. These are needed for accurate measurements.Electric Blenders Commercial blenders are used to properly blend the ingredients smoothly together. Juice containers Convenient pouring containers and storing of juices. ice cream. which are needed for the smaller quantities. etc. Ice Tongs and Scoops Adds ice to drinks from an ice bucket. Garnishes should be prepared on a daily basis. 16 . They usually come with a set of measuring spoons.

Glass Rimmers Rims the glass with either sugar or salt. such as for an Old Fashion.Sharp Knifes Essential for cutting garnishes safely. Strainers Holds back the ice when pouring from the mixing glass or tin. Speed Pourers Come in all sizes. Pourers are soaked in soda water and hot water to clean. Pour lime juice on the sponge to keep it wet. Muddlers Used to crush garnishes to get the most flavor from them. 17 . Large pourers are used for thick cordials.

Once you've poured in the ingredients.e. use ice cubes to prevent dilution. and give a short. make sure that you use ice cubes. in which case you would use a suitable amount of crushed ice. it is to be served unstrained. It's important not to rock your cocktail to sleep. this is done with ice cubes three-quarters of the way full. Shaking is the method by which you use a cocktail shaker or “speed cup” to mix and chill ingredients simultaneously. When water has begun to condense on the surface of the shaker. The object is to mix and froth the drink while breaking down and combining the ingredients. snappy shake. Blending (Frozen Drinks) An electric blender is needed for recipes containing fruit or other ingredients that don’t break down by shaking. If ice is to be used. the cocktail should be sufficiently chilled and ready to be strained or poured into the glass in which it will be served. Muddling To extract the most flavor from fresh ingredients such as fruit or mint garnishes. If you are using a speed cup. cream or any thick mixes or cordial based drinks. 18 . ready-to-serve mixture. Normally with a shaker set. Stirring You can stir cocktails effectively with a metal or glass bar spoon in a mixing glass. hold the shaker in both hands with one hand on top and one supporting the base. as crushed ice tends to clog the strainer of a standard shaker. sharp. Blending is an appropriate way of combining these ingredients with others. When a drink calls for straining.Mixing and pouring Shake If a drink recipe calls for bar mix. Some recipes will call for ice to be placed in the blender. it is necessary to shake the ingredients. making room for the froth or foam. you should crush the ingredient with the muddler on the back end of your bar spoon or with a pestle. it is a good idea not to fill the drink glass completely to the top. Shirley Temple). and strain the contents into a glass when the surface of the mixing glass begins to collect condensation. Straining Most cocktail shakers are sold with a build-in or hawthorn strainer. creating a smooth. If a drink must be shaken with crushed ice (i.

normally to enhance the flavor of a drink. Learning the approximate weight of certain liqueurs will allow you to complete this technique more successfully. Failure to do so will result in the addition of more mix. Some liquor will ignite quite easily if their proof is high enough. Flamed drinks Flaming is the method by which a cocktail or liquor is set alight. and ensure no objects can possibly come into contact with any flames from the drink. but occasionally a swizzle stick is put in the glass. make sure the customer can see the drink being made so s/he can watch the liquor being poured. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top. You can then pour this over the prepared ingredients. Do NOT remake the drink from the same station or dispensing area.e. the ingredients are poured into the glass in which the cocktail will be served. When making a drink a second time. Always extinguish a flaming drink before consuming it. It is very important to completely fill the glass with ice to the top. This can mean remaking the drink if the customer complains. It should only be attempted with caution.Techniques of building a drink When building a drink. liqueurs) on top of another. Slowly pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain separated from the ingredient below. Making the same bad drink twice could result in a loss of gratuity and a loss of a return customer. and for the above reason only. Most drinks are returned for lack of ice and bad products such as juices or flat sodas. not to simply look cool. which is then easily lit. resulting in a weaker tasting drink despite the fact that the proper amount of alcohol has been poured. You must investigate and communicate to all servers any bad products and replace them immediately. as lighter ingredients can then be layered on top of heavier ones. All drinks that are thrown away should be documented on a spill sheet for inventory purposes. cream. allowing the ingredients to be mixed. Usually the ingredients are floated on top of each other. use the rounded or back part of a spoon and rest it against the inside of a glass. 19 . Layering To layer or float an ingredient (i. Don't add alcohol to ignited drink. Don't leave them unattended nor light them where they pose danger to anybody else.

A par is the proper amount of each bottle or product that is necessary to operate the bar through busy hours. Tonic water is used mainly with gin highball drinks such as Gin & Tonic. 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. such as when seasonal drinks change. all products should be inventoried. Most clear soda drinks are garnished with a lime or a lemon wedge. 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. 20 . Shaking will only flatten the drink. and glassware to suite the products they offer.Setting up the bar All bars have some things in common: Speed Racks. Coolers. Cash Registers. save labor. Beer Keg System. It is very important for the bartender to know all the brand names of all products. Real orange juice cannot flow through the system. and increase speed. Soda Dispensing System. Beverage Guns Vary in their products. Before beginning each shift. Drinks with liquor and soda are never shaken. This is called a “par”. Bottle Tears. The carbonation will mix the drink enough. The par will change as customer demands change. The “Q” button stands for quinine water or tonic water. which has flavor and calories. Liquor beverage dispenser guns are not common but are used in high volume establishments in order to control liquor cost. It is also important to know the categories of each and the pricing structure.

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 .Premium Liquors & Cordials 21 .Call Brands 1st Tier .The Speed Rack From left to right….Popular Cordials 2nd.

Mixes Bloody Mary Mix for ONE GALLON:  15-20 Dashes of Worcestershire sauce & 15-20 Dashes of Tabasco. Whipping Cream: Fill a speed blender with 4 oz. add 2 egg whites for every liter of mix to make cocktails slightly foamy. of lemon juice. Pour contents into blender and fill to the top with pineapple juice and blend.  2 tablespoons of horse radish & 2oz. Optionally. Continue blending until it thickens. Pina Colada Mix for ONE LITER: 2 cans of Cocoa Lopez or any other cream of coconut. Simple Syrup for ONE LITER: Fill a liter bottle with cane sugar and then fill the bottle with “hot” water. Bar Mix To make 1 gallon: Pour packaged bar mix in a gallon container Fill the container with hot water Pina Colada Mix Combine 1 can of pina colada mix with 1 can of pineapple juice 22 . Homemade Bar Mix: Mix 1 part sugar syrup with 1 part lemon juice. of whole cream and add simple syrup according to taste. Strawberry Daiquiri Mix for ONE LITER: Fill blender halfway with “sweetened” frozen strawberries and fill the remainder with bar mix and blend.  15-20 Salt & Pepper & 10 Dashes of Celery Seed Salt.

Vodka & fill with grapefruit juice. GARNISH: Orange slice Directions: 1st fill the glass ALL the way to the top with bar ice. Vodka & fill with orange juice CAPE CODDER 1 ¼ oz. Shake or tumble is recommended but not required. Vodka & fill with orange juice. 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. Pour the spirit in first then fill all the way to the top with the juice. Build into highball glass. Vodka & fill with 50% cranberry juice and 50% grapefruit juice HAWAIIAN SEABREEZE 1 ¼ oz. Shake or tumble is recommended but not required. Vodka & fill with 50% pineapple juice and 50% cranberry juice MADRAS 1 ¼ oz. Vodka & fill with 50% cranberry juice & 50% grapefruit juice.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. Highball Glass sip sticks 23 . Directions: 1st fill the glass ALL the way to the top with bar ice. GARNISH: Lime Directions: 1st fill the glass ALL the way to the top with bar ice. Screwdriver ONE Liquor Juice Drink Ingredients: 1 ¼ oz. Shake or tumble is recommended but not required. Build into highball glass. 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.       SCREWDRIVER 1 ¼ oz. GARNISH: Lime Wedge Build into highball glass. Vodka & fill with 50% orange juice and 50% cranberry juice GREYHOUND 1 ¼ oz. Vodka & fill with cranberry juice SEA BREEZE 1 ¼ oz.

PRESBYTERIAN 1 ¼ oz. Shake or tumble is recommended but not required. GARNISH: Ask customer Build into highball glass. then shake. Whiskey & fill with ginger ale. One Liquor Drinks       Highball Glass sip sticks SOMBRERO 1 ¼ oz. Whiskey & fill with 50% ginger ale & 50% soda water. Vodka & fill with 50% orange juice & 50% cranberry juice. Build into highball glass. HIGHBALL 1 ¼ oz. and splash with soda. Pour the spirit in first then fill all the way to the top with the juice.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. Build into highball glass. Coffee Flavored Brandy (In some cases Kahlua) & fill with cream or milk. Pour the spirit in first then fill all the way to the top with the juice. Rum & fill with coke & always a lime wedge TOM COLLINS 1 ¼ oz. 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. GARNISH: Lime Wedge Directions: 1st fill the glass ALL the way to the top with bar ice. Shake or tumble is recommended but not required. Gin & fill with bar mix. Shake or tumble is recommended but not required. then shake. then shake. FUZZY NAVAL 1 ¼ oz. CUBA LIBRE 1 ¼ oz. Peach-tree Schnapps & fill with orange juice. Madras ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Vodka & fill with 50% cranberry juice & 50% pineapple juice. Vodka & fill with grapefruit juice. 24 . Directions: 1st fill the glass ALL the way to the top with bar ice.

Highball ONE cream drink. Presbyterian Highball Glass 1 ¼ oz. Directions: 1st fill the glass almost all the way to the top with bar ice. 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. Add stir sticks and stir gently. Shake! Ingredients: 1 ¼ oz. Recommended. Whiskey then fill 1st fill the glass ALL the with ginger ale.Sombrero ONE cream drink. Pour the spirit in first then fill all the way to the top with the ginger ale. Highball Glass sip sticks GARNISH: None 25 . Whiskey then fill 1st fill the glass ALL the with 50% ginger ale 50 way to the top with bar ice. NEVER Shake soda drinks! Highball Glass sip sticks Ingredients: Build into highball glass. % soda water. Build into highball glass. then shake. GARNISH: None Directions: Build into highball glass. Pour the spirit in first then fill all the way to the top with the ginger ale. Recommended. Coffee Flavored Brandy (In some cases Kailua) & fill with cream or milk. Highball Glass sip sticks GARNISH: None Ingredients: Directions: NEVER Shake soda drinks! 1 ¼ oz.

Cuba Libre Highball Glass Highball Glass sip sticks Ingredients: 1 ¼ oz. 6. Peach schnapps is a cordial! Always shake drinks that have a cordial or liqueur. Vodka Collins. gin & fill with bar mix. Directions: 1st fill the glass ALL the way to the top with bar ice. Collins Drinks: 1. Recommended. Shake with a speed cup. Pour the spirit in first then fill all the way to the top with the bar mix. Highball Glass sip sticks Ingredients: 1 ¼ oz. Shake with a speed cup. then splash of soda. 4. John-Whiskey. GARNISH: Lime Wedge Directions: 1st fill the glass almost ALL the way to the top with bar ice. Peach-tree Schnapps & fill with orange juice. Pour the cordial in first then fill all the way to the top with the juice. Build into highball glass. Amaretto. Rum then fill with coke. 3. Tom-Gin. 1st Shake with a speed cup. NEVER Shake soda drinks! Build into highball glass. Pour the spirit in first then fill all the way to the top with the coke. Recommended. Daiquiri—Rum. 2. Tom Collins Always shake bar mix drinks and usually garnish with a cherry flag or a lime. 5. Build into Collins glass. Kahlua.Fuzzy Navel Ingredients: 1 ¼ oz. GARNISH: Cherry Flag 26 . GARNISH: Orange Slice Directions: 1st fill the glass ALL the way to the top with bar ice.

Vodka & fill with cranberry juice. Bacardi rum and fill with bar mix. Amaretto & ¾ oz. Can be a shooter! HOLLYWOOD ¾ oz. Can be a shooter! WATERMELON ¾ oz. Pour the spirit in first then pour the cordial. then shake. then shake. PEARL HARBOR ¾ oz. Vodka & fill with cranberry juice. Shake with a speed cup. Vodka & fill with orange juice. Can be a shooter! TOASTED ALMOND ¾ oz.  TEQUILA SUNRISE 1¼ oz. then shake. Highball Glass sip sticks Two Liquor Drinks – all built into a highball glass         WOO WOO ¾ oz. Peach Schnapps & ¾ oz. GARNISH: Lime Build into highball glass. Recommended. then shake. Vodka & fill with bar mix. Garnish with a cherry flag. Melon Liqueur & ¾ oz.  BARCARDI COCKTAIL 1¼ oz. Can be a shooter! Garnish with a lime wedge. Garnish with a cherry flag. Peach Schnapps & ¾ oz. WHITE RUSSIAN ¾ oz. Tequila & fill with orange juice. Kailua & fill with cream or milk. Don’t shake. Directions: 1st fill the glass Almost ALL the way to the top with bar ice. Cranberry juice drinks are usually garnished with lime wedges. lace grenadine. Vodka & fill with pineapple juice. Vodka & ¾ oz. Shake all cream and bar mix drinks. Melon Liqueur & ¾ oz. Vodka & Chambord & fill with pineapple juice. Two liquor drinks Sex on the beach 2 Liquor Drinks Ingredients: ¾ oz. Kailua & fill with milk or cream GRAPE CRUSH ¾ oz. 27 . Vodka & fill with 50% cranberry juice & 50% orange juice. Melon Liqueur & ¾ oz. then shake.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. MELON BALL ¾ oz. Chambord & ¾ oz. splash with grenadine.

Lime wedge should not be substituted for the lime wheel garnish. Cut in half crosswise.Garnishes The purpose of garnishes is to decorate. 4. Cut the tips off each lime. if a glass rimmer is not available. 5. Wizard gloves do make it difficult to handle the fruit. Use: Lime wedge should be squeezed over drink and then dropped into drink. add flavor and make drinks look more appetizing. Lime wheel should be placed on rim of the glass. Cut ¼" thick slices (approximately 6 each). Dull knives are much more likely to cause an accident. 3. Lime (Wheels) 1. Garnishes should be checked for freshness before beginning every shift. Some garnishes only decorate. Consider using a wizard glove. For glasses rimmed with salt. Cut tip ends off. When cutting garnishes it is important to use a very sharp knife. while others change the flavor of the drink. Some do both. Garnishes should be prepared prior to opening the bar by either the opening bartender or the bar back. 3. This is a lesson that will be covered by your instructor during the program. the lime wedge can be used to rim glass before dipping into salt. Cut each half in 4 equal wedges. Proper garnishing is part of professional bartending and is a big part of customer service. 2. 6. place cut sides down. 28 . 4. Lime wedge should not be substituted for the lime wheel garnish. which is glove that has metal wires woven through the glove for protection. 2. Cut halfway through the whole lime lengthwise so slice will fit on rim of glass easily. Lime Wedges 1.

2. 29 . 6. 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. These should be wrapped in damp cheesecloth to keep them fresh. Place "flag" directly into drinks and sours served in traditional glasses. Place “flag” on glass. 4. now you have 4 quarters.Orange Slice 1. Cut crosswise quarters into a ½ inch slices. then through stemmed cherry. 3. Place yellow side down and cut into strips about 1 ½"x 3/8". The peel is then dropped into the drink. USE: The lemon peel should be twisted over the drink allowing the oil from the peel to float on top of the drink. Pineapple Flag 1. 6. The lip of the glass should then be rimmed with the yellow. Slice both half’s lengthwise. Lemon Twist 1. Slice lengthwise in half. 3. and finally through rind on other side of orange slice. Cut orange in half lengthwise. Remove excess yellow membrane from the rind. Place cut sides down. 2. Cut tip end from each end of orange. 2. 3. The meat of the lemon is to be put in a container and given to the kitchen. discarding ends. Cut slices approximately ¼" thick. 4. Cut tip end from each end of 165 count lemon. 4. 5. Cut both ends off pineapple. Cut halfway through each quarter lengthwise so the slice will hang on glass easily. Place cut side down. across the top of the glass (Exception: when "flag" is placed "up"). To make a "flag" (half orange slice and stemmed cherry garnish): Put pick through rind on one side of orange slice. 5.

3. 5. 4. and held refrigerated until used. Place cut sides down. Hearts should have leaves attached. Cut in half lengthwise. Cut each half in 3 equal parts lengthwise. For holding in service. Hearts should be placed in a shallow pan. 2. place upright in ice water. 2.Lemon Wedge 1. Use: Place in drink leaf end up. Salt & Sugar Rimmer 30 . 4. hearts should be from 4 to 7 inches in length. Celery Hearts 1. Hang lemon wedge on side of glass. Cut the tip end from each end of 165 count lemon. Depending on glass size. Lemon wedge should be squeezed over drink. wrapped in cheesecloth. Clean container. “Tomato drinks” NOTE: Stir stick is not needed if celery heart is used. 3.

31 .

The “free pour” system Free pouring is done by “counts”. 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. In Class 2 you will learn the following: 1.Class 2 Now that you have the basics of setting up the bar correctly and awaiting your first customers. 4. it’s now time to get into time saving pouring and more complex drinks. 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. etc. 2 one-thousand. A count is simply counting by using one-thousand after each number: 1 one-thousand. 3 one-thousand. 3.

Drinks are made according to taste.Drink rules The following measurements are only general rules. Drink measurements ROCKS One liquor Two liquors Three liquors Four liquors HIGHBALL GLASS (also for coffee drinks) One liquor Two liquors TALL GLASS Two liquors Three liquors Four liquors Five liquors SHOTS & SHOOTERS One liquor Two liquors Three liquors COCKTAILS Spirit Vermouth 2 oz 1 ¼ oz of spirit & ¾ oz of each of the cordials ¾ oz of each ½ oz of each 1 ¼ oz ¾ oz of each 1 ¼ oz of each ¾ oz of each ½ oz of each ½ oz of each 1 ¼ oz ¾ oz of each ½ oz of each 2 ½ oz ½ oz approximate amounts 33 . Your instructor can further explain this chart.

Stir gently with a sip sticks. Ingredients: Two Liquor Rocks 1 ¼ oz. 34 .Rocks Drinks One liquor rocks drinks One Liquor Rocks Drinks usually contain 2 oz. maybe a splash. Pour the spirit into with the glass. . Brandy (or up-sell to a Cognac) & ½ . GARNISH: None Rocks Glasses are between 4 & 6 ounces in volume and are used primarily for liquor over ice ( usually no mixers.2 oz.) Rocks Glass sip sticks Rocks glass. Two Liquor Rocks Drinks      BLACK RUSSIAN 1 ¼ oz.  STINGER 1 ¼ oz. Kailua on the rocks GOD FATHER 1 ¼ oz. of the spirit ¾ oz. for example Scotch on the rocks. One Liquor Rocks Rocks Glasses are between 4 & 6 ounces in volume and are used primarily for liquor over ice (usually no mixers. lime juice on the rocks.¾ oz. Scotch Whiskey & ¾ oz. Triple Sec & ½ oz. Directions: 1st fill the glass ALL the way to the top with bar ice. . Stir gently with a sip sticks. of White Crème De Menthe on the rocks. Amaretto on the rocks RUSTY NAIL 1 ¼ oz. Drambuie on the rocks KAMAKAZEE 1 ¼ oz. Vodka & ½ . 1st pour the spirit into with the glass then the cordial. Amaretto on the rocks GOD MOTHER 1 ¼ oz. maybe a splash.¾ oz. Directions: 1st fill the glass ALL the way to the top with bar ice. Rocks glass. of the spirit and ¾ of the cordial. of the spirit. Rocks Glass sip sticks GARNISH: None Two liquor rocks drinks Two liquor rocks drinks usually contain 1 ¼ oz. Vodka & ¾ oz. Vodka & ¾ oz. of the cordial. of the liquor or the cordial.) Ingredients: 1 ¾ . Scotch & ¾ oz.

Rocks Glass sip sticks GARNISH: None All of the above can be layered. then the cordials. Stir gently with a sip sticks or toss. Bailey’s & Peppermint Schnapps into a rocks glass. maybe a splash. Kahlua. of each ingredient into a PONY GLASS.Three liquor rocks drinks Three liquor rocks drinks usually contain ¾ oz. AFTER FIVE ¾ oz. of each layer. Then pour the spirit into with the glass. The original mudslide is not shaken to give the actual appearance of a mudslide. B-52 ¾ oz. Bailey’s & Vodka into a rocks glass. of Kahlua. or equal parts of 1st fill the glass ALL the the cordials and spirits. Three Liquor Rocks Ingredients: Rocks Glasses are between 4 & 6 ounces in volume and are used primarily for liquor over ice (usually no mixers. way to the top with bar ice. Bailey’s & Grand Marnier into a rocks glass. . ½ oz.) Rocks glass. Three Liquor Rocks Drinks    MUDSLIDE ¾ oz. of each ingredient ½ oz. 35 . of Kahlua. Directions: ¾ oz.

¾ oz vermouth. 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. measurements for dry 3. The customer may ask for rocks on the side. Build in a glass or tin mixing cup or 2-piece shaker kit. If so. Toss the ice and water. What is a back?__ What about ice on the side? Straight-up Cocktail Glass or rocks! GARNISH: Twist or Onions 36 . What does dirty ice mean? Manhattan’s are garnished with a_______. Garnish and always offer a back. 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. 3. gently stirring about 6 times. If so serve the same When do you garnish ice that you used to make with a twist? the cocktail). serve the same ice that you used to make the cocktail. ½ . Chill the ingredients by gently stirring about 6 times. Martini’s & Manhattan’s: REMEMBER! Consider upselling cocktails. Chill the cocktail glass by putting ice in it and then fill the glass with water. If on the rocks. then strain the ingredients from Gibson?__ the mixing cup into the chilled cocktail glass. Cocktails are mostly prepared as the directions indicate.Traditional Martinis and Manhattans Martini Glasses are used with no ice (straight up) 1. Always a back?__ REMEMBER! Consider upselling cocktails. please remember to follow the chilling instructions the same way as if you were using a cocktail glass. the drink will become diluted faster because the liquor is only at room temperature. then strain the ingredients from the mixing cup into the chilled cocktail glass. Should the 5. Garnish and always offer olives water back (the customer have the pimentos? may ask for rocks on the side. Toss the ice and water. Chill the ingredients by and bone dry. 2. Ingredients: 2 ½ oz spirit Directions: 1. How many____ with a 4. WHY? If you make the drink directly into the rocks glass with ice. HOWEVER: They can also be served on the rocks in a large rocks glass or an old fashion glass. Chill the cocktail glass by putting ice in it and then fill the glass with water. 4. 2.

  BONE DRY MARTINI 3 oz of Gin & NO Vermouth.  DRY MARTINI 2 3/4 oz of Gin & 1/4 oz Dry Vermouth olives or a lemon twist. COSMOPOLITAN 2-½ oz of Absolute Citron & 1/2 oz of Cointreau (French Orange Liqueur) with a splash of cranberry juice & lime juice. GIBSON 2 1/2 oz of Gin & 1/2 oz Dry Vermouth.Traditional cocktails  MARTINI 2 1/2 oz of Gin & 1/2 oz Dry Vermouth. ROB ROY 2 ½oz of Scotch Whiskey & 1/4 oz Sweet Vermouth. 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. 37 . Gimlet 2-½ oz of Gin. Served straight up! See specialty drinks.  VODKA MARTINI’S 2 1/2 oz of Vodka & 1/2 Vermouth olives or a lemon twist. chilled. Dry Garnish with cocktail onions. splash of lime juice on the rocks or served straight up with a lime wedge. MANHATTAN 2 ½ oz of Whiskey & 1/2 oz Sweet Vermouth. DRY MANHATTAN 2 1/2 oz of Whiskey & 1/4 oz Dry Vermouth. Always suggest water back with these cocktails.

MARTINIS Are made with Gin as the main ingredient but could also be Vodka.¼ oz Sweet Vermouth. TOTAL PRODUCT!!! Garnish with Olive (Lemon Twist upon request) GIBSON____________________________________________________________ GIMLET_____________________________________________________________ DRY.Just a splash (1/8) BONE DRY__________ MANHATTANS Are made with Whiskey as the main ingredient Make with Bourbon only if requested! Standard recipe 2 ½ oz. Dry Vermouth = ____Count Totals : ______ 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. Gin or Vodka = ____Count ½ oz. ¼ oz Dry Vermouth List the garnishes for the following: ROB ROY___________________________________________________________ OLD FASHIONED_____________________________________________ ALL FLAVORED MARTINIS____________________________ COSMOPOLITAN_____________________________________ 38 . Whiskey = ______ Count ½ oz.** Standard recipe= 2 ½ oz._______ Vermouth PERFECT. Totals : ______ Count Garnish with Cherry DRY. ** It is typically a good idea to ask which one is preferred. Sweet Vermouth = ______Count Totals : ______ oz. Totals : ______ Count ALL MARTINIS AND MANHATTANS = 3 OZ.Less Vermouth (1/4) X-DRY.

pour 1 ¼ oz.Class 3 You now know how to create measure and pour Rocks drinks. Some bartending terms (see Appendix A) Margaritas Traditional Margaritas 1. fill 3 oz. Margaritas 2. Tequila. 4. In Class 3 you will learn all about 1. In a glass mixing cup. Tequila. Straight up Margaritas 1.Same recipe except with Gold Tequila and Grand Marnier instead of Triple Sec. Salt the rim if required. GRAND GOLD MARGARITA . GOLD MARGARITA . bar mix. Triple Sec & a dash of lime juice. salt the rim as taught by your instructor. Martinis and Manhattans.Same as Grand Gold except add a splash of orange juice and Chambord. Shake and pour ingredients into the glass and garnish with a Lime Wheel. Chill the cocktail glass. Garnish with a lime Wheel. Ask the customer if they want salt! If a salted rim is required. ¾ oz. pour 1 ¼ oz.Same recipe except with BLUE CURACAO instead of triple sec. Triple Sec & a dash of limejuice. ¾ oz. In a glass mixing cup. 39 .Same recipe except with Gold Tequila. Shake and strain into the chilled cocktail glass. 2. 3. fill with bar mix. Margarita Drinks     BLUE MARGARITA . CADILAC MARGARITA . 2.

for 4-5 liquor drinks. 1 oz. Poco Grande Glass or Frosted Collins  Ingredients: Directions: ¾ oz. and Tequila & Triple Sec. pineapple juice. 1 oz.S. Vodka. Blue Curacao liqueur pineapple flag. sip sticks or toss & shake. You have now added Margaritas to your list.Class 4 Your drinks repertoire is growing rapidly. In Class 4 you will learn how to create: 1. 1st fill the glass ALL the way to the top with bar ice. Southern Comfort. then fill with bar mix. (Pint Glass)  BLUE HAWAIIAN 1 ¼ oz. fill with bar mix.O. Tall drinks TALL Drinks Tall Specialty glasses are used for Specialty Drinks such as: Drinks that have 3 or more liquors. (Collins Glass)  TOM COLLINS 1 ¼ oz. orange juice. splash of Soda Water & Cherry Flag. Always more of 1st pour the spirit into with a spirit. frozen and Polynesian Drinks. GARNISH: Orange Slice. Shooters You will also go through a review study sheet. A. lime juice  DARK & STORMY 2 oz. John Collins = Whiskey (Collins Glass)  ZOMBIE ½ oz. (Collins Glass)  GRATEFUL DEAD is an ice tea with a splash of Chambord instead of coke. shake. The glasses are about 13 ounces in volume. apricot brandy. shake with a splash of Coke. Gosling Black Seal Rum. Slow Gin & fill with orange juice.  RED DEATH Alabama Slammer & Kamikaze. Sloe gin. light rum. Gin. Stir gently with a  Polynesian Drinks. dark rum. Bacardi® 151 rum. GARNISH: Lemon Wedge. GARNISH: Lime. Rum. Tall drinks 2. ¾ oz. pineapple juice.  Frozen Drinks . the glass then the cordials. ½ oz. (Pint Glass)  SLOE GIN FIZZ 1 ¼ oz. = Amaretto / Sloe /Soco /OJ (Pint or Collins Glass)  LONG ISLAND ICE TEA ¼ oz. 1 tsp sugar. (Pint Glass) 40 . Gin. splash of soda.  Ice tea Rocks Glass sip sticks GARNISH: Pineapple Flags ALABAMA SLAMMER ¾ oz. Amaretto. ½ oz. light rum. 2 oz. Hurricane. then fill with sour mix shake. fill with ginger-beer or ½ ginger ale & ½ soda. for 3 liquor drinks. 1 oz. 1 oz.S.

Shooters are: 1. Malibu. Chilled and shaken 2.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. cranberry juice SURFER ON ACID Jagermeister. pineapple juice 41 . NO garnish 4. NO ice 3.

onion. A ________________is operating cash usually locked and counted by the establishment. _____________________is an example of a domestic beer. 22. and other ingredients. lemon peel. Name all six distilled spirits: __________________________________________________________ 42 . West Indies orange peel. dry and with only a slight molasses flavor. _________________are used in spearing olives. 24. lime wedge. 14. Cognac is served in what type of glass? _______________ 23. ___________________is a French word meaning "Appetizer". or fruit. 6. 4. In the U. grain.S. limes. 20. ________________ is a product obtained from controlled fermentation of malt and water with additives such as corn. it is boiled with hops (or flavoring) prior to fermentation. Perhaps its popularity is due to the introduction of the Harvey Wall-banger. but is quite distinctive and enjoys a very high reputation. 8. 17. _____________________ is an example of an imported beer. 10. syrupy products and are usually served after meals. 19.Study Sheets Fill in the blanks 1. A___________________ is a small amount (touch) of mix added to a drink. Vermouth). onions. Name three drinks that require Triple Sec:________________________. _____________is any non-alcoholic beverage served in addition to an alcoholic beverage. 2. it is double the percent of alcohol. 5. ____________________are sweet. ____________________are the foods placed in the drink such as (cherries. vegetable. It is blue in color. _______________is a wine that is characterized by its "nutty" flavor. 13. ____________________is a superior yellow Italian liqueur. ________________________is a French liqueur made from Cognac. bottled in a distinctive tall bottle and with a mild spicy flavor.). rice or sugar. 11. ________________is a colorless liquid made from any product. A _____________________BAR is the bar used by bartenders serving only waiters and waitresses (no customers). comes in light and dark (dark being a bit sweeter). (Example: a whiskey marked 86 is 43% alcohol by volume). A _______ is the same as a shot. less sweet than Benedictine. etc. 7. the intoxicating ingredient in distilled and fermented beverages.bodied. It is similar to Triple Sec. usually light . 15. _______________ is a brand of Cuban or Puerto Rican Rum. 12. __________________________ is a system of measuring the alcoholic content of spirits. 3. ____________________ is a brandy-based liqueur flavored with the distillation of dried peel of green oranges grown on the Island of Curacao.S. It has a vague similarity to Curacao. and flags. 16.wine (examples: Dubonnet. _______________is a liqueur blended with Benedictine and Cognac. 18. 21. but most of the time served chilled. 9. but not as highly refined. Bourbon is ___________________that is produced in the U.

_____ 5. Red wine is served at room temperature. A Tom Collins is made with ________ and the garnish is a________._____ 21._____ 17. A Gold Margarita contains Grand Marnier. White Russian and a B-52 all have in common? They all have ________. _____ 43 . Grand Marnier is a cordial. Beer and wine are ______________ to get their alcohol content._____ 22. 28. ________________is a brand of rum in a white bottle.25._____ 2._____ 11. All drinks made with cranberry juice are usually garnished with a__________ wedge._____ 15. Old Fashions require a muddle to mash the garnishes. 37._____ 8. Squeeze all lime wedges directly into the drink. but they are truly only sparkling wines. Drambuie falls under the classification of a __________________. Gibson's are garnished with an olive. It tastes like coconut and goes especially well in Pina Colada's and Rumrunners. The correct garnish for a gimlet is a___________ 36._____ 16. Sambucca is sometimes served with 3__________________. Mimosas contain orange juice. 1)_______________ 2)_____________ 3)_____________ 29. List 3 types of wine. Rosē is a white wine. Vodka is poured last in a layered B-52. A shot glass measures ____________ ounces. 1 ¼ ounces is equivalent to a 3. Alabama Slammers contain bar (sours) mix. There are many imitations._____ 20. 40. Drinks with soda water & tonic-water usually are garnished with a ____________. Martinis are garnished with an olive or a twist. and it is a good idea to______ the glass.000 count. measurements. 27. Pony glasses are usually 1 oz._____ 10. 26. Sours & Collins should always be shaken. A dry Rob Roy contains Sweet Vermouth. Vermouth falls under the classification of an ______________._____ 13._____ 12. 30. 39._____ 6._____ 7._____ 9._____ 14. Blue Hawaiian is made in a tall glass. 32. True or False Section Please write T or F. 35. Name three drinks that require lime juice: __________________ _____________________ ___________________ 31. Cognac is served in a _______________snifter. Fortified wine is wine that has vermouth added. 33._____ 19._____ 4. Salty Dogs & Greyhounds have the same ingredients. ___________________ are made in only one region in France. Dewars is a cordial. _______________ is a liqueur made from dark coffee beans and usually used in Toasted Almonds and B-52's. as spirits are ________________in order to gain their high alcohol content. 38. 34._____ 18. _____ 3. A Dry Manhattan contains Dry Vermouth. 1 liquor on the rocks such as whiskey is a measurement of 2 ounces. Mimosas contain Champagne. What does a toasted almond. A gimlet is served in either a__________ glass or straight-up in a_______ glass. 1.

Rose is a blush wine._____ 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 . Never suggest a TOP SHELF brand of alcohol with cocktails. Never scoop ice with glassware. Always shake Manhattans and Martinis. Burgundy wine should always be served room temp._____ 25.23._____ 29._____ 33._____ 27. A Grand Gold Margarita contains Grand Marnier._____ 32. all coffee and frozen drinks get whip cream. Pony glasses are usually 2 oz. The correct garnish for a Bloody Mary is a celery stalk._____ 28._____ 34. If requested._____ 31. Kahlua is poured first in a layered B-52. A frozen drink recipe does not change from the original recipe. _____ 26._____ 30. All customers get a napkin after the drink is served. measurements_____ 24.

Ask the customer if they would like whipping cream. then blend. Frozen drinks Cream drinks Coffee drinks Flamed drinks List of cordials You will also review the extensive list of Cordials. then blend. FROZEN PINA COLADAS Pour 2 oz. add some of the thin part of the mix such as bar mix for the Strawberry Daiquiri and pineapple juice for the Pina Colada. If the drink is too thin.Class 5 Not only did you learn about Tall Drinks and Shooters. GARNISH with a lime wheel. The Island Oasis system will be explained further in class. you have just completed an extensive refresher quiz. If the drink is to thick. add more ice. of Light Rum into a blender & fill with ice. 4. 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 MARGARITAS Same as the Margarita recipe except put all ingredients into the blender and then blend with ice until frozen. Add Pina Colada mix as explained above. 3. Turn the blender on high and listen! When you cannot hear the ice blending the drink is done. 2. 5. Then pour that ice into the blender. Pour approximately 2 ounces of the liquor. In this class you will learn how to create and or learn the following: 1. Use a bar spoon to scoop the ice from the blender into the glass. Fill the glass that you intend to use with ice. Pour the mix until it covers the ice. 3. GARNISH with whip cream and a Lime Wheel. 45 . 4. 2. GARNISH with whip cream and a Cherry. Frozen drinks Mixing Frozen Drinks 1. If so garnish with a cherry.

3. 3 oz.Brandy. White Crème De Cacao. Kahlua & Dark Cacao JAMAICAN COFFEE . ¾ oz. Dark Cacao. Cream De Nona & ¾ oz. White Cacao. PINK SQUIRREL ¾ oz.   PINK LADY ¾ oz. BRANDY ALEXANDER 1 ¼ oz. cream or ice cream and use a tall glass. Some establishments add milk. Coffee drinks        KEOKE COFFEE . it is likely you will be required to use chocolate syrup to rim the glass.Amaretto MEXICAN COFFEE . If you are using ice cream as the base. Gin & ¾ oz. 3 oz. 3 oz. Green Crème De Menthe.Irish Whiskey SPANISH COFFEE . White Crème De Cacao. shake & strain into a Cocktail Glass. splash of grenadine. shake & strain into a Cocktail Glass. GARNISH with a sprinkle of nutmeg. of cream. cream. shake & strain into a Cocktail Glass. 46 . 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. of cream.   GRASSHOPPER ¾ oz. shake & strain into a Cocktail Glass. Brandy & ¾ oz.Dark Rum & Tea Maria DUTCH COFFEE – Vander Mint ITALIAN COFFEE. cream. 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.FROZEN MUDSLIDES The Frozen Mudslides vary in different establishments. 3 oz.Kahlua IRISH COFFEE . 2.Brandy & Kahlua GARNISH with whip cream and a cherry. Shake and strain into cocktail glass. Chill the cocktail glass. Pour liqueurs and 3 ounces of cream into glass mixing cup.

CRÈME DE BANA. CHAMBORD. the liquid that is left has very little alcohol left.Rich nutty almond.Black licorice flavor. 1.Peppermint CRÈME DE CACAO WHITE OR DARK. The liquor needs to be 80 proof or higher. CAMPARI. CRÈME DE ALMOND.Almond flavor brandy. BAILY’S IRISH CREAM. used in Harvey Wallbangers. used for chilled shots 47 . 2. pungent CINNAMON SCHNAPPS.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. 4.Whiskey based made from 1day fresh cream. This may take a few tries. International Stingers.Chocolate flavored dark is used in Brandy Alexanders & white is used in Grasshoppers CRÈME DE CASSIS.Cinnamon flavored. Once it ignites. Pour a shot of liquor into the warm glass.Raspberry flavored (small round bottle) CHARTEUSE. has a mild spicy unique taste sensation. Warm a glass by holding it by its stem above the flame or electric coil on your stove until your glass feels warm. 3. Served in a brandy snifter. Golden Cadillac GOLDSCHLAGGER.Aperitif/aromatic. 107 proof and has real gold fragments. BENEDICTINE.Cognac base made by the monks of the 16th century contains a variety of herbs roots and other secret ingredients. BLUE CURACAO.Hazelnut flavor in a maple syrup looking bottle. served on the rocks or mixed with vermouth DRAMBUIE. ASK YOUR MANAGER FOR PERMISSION TO MAKE THESE DRINKS!! Cordial list                      AMARETTO. used in Grand Gold Margaritas GALLIANO.Banana flavor (Golden Dream) GREEN CRÈME DE MENTHE.Peppermint WHITE CRÈME DE MENTHE. what is burning is the alcohol. ANISETTE.Herbal brandy base. tall thin distinctive bottle. orange flavor. use often in coffee drinks GRAND MARNIER. You can try running hot water on the “outside” of the glass to warm it up.A fine orange liqueur replaces Triple Sec in Margaritas and is used in Cosmopolitans.Same as Triple Sec but blue in color. as the shot gets warmer.Cinnamon flavor used in fireballs with Tabasco sauce COINTREAU. Carefully ignite a match and bring the fire as close to the shot as possible.Italian liqueur. If you wait a minute and it goes out.Burgundy color made of black currants.Scotch base honey flavored used in Rusty Nails FRANGELICO.Orange flavored made from Cognac.

Honey whiskey flavored.Greek brandy used in Italian stingers MIDORI.Black Licorice flavor served chilled with 3 coffee beans. usually served on the rocks as an after dinner drink JAGERMEISTER.Coconut flavored mvp Malibu Vodka and pineapple juice. Captain Morgan’s has a coconut flavor product too METAXA. 70 proof KAHLUA. produced in the island of Curacao near Aruba YUKON JACK. Sambuca comes in black that is sweeter SLOE GIN. used in Girl Scout Cookie PEACH SCHNAPPS. 56 secret ingredients. used in Alabama Slammers.Tastes like peach.                 IRISH MIST. nicknamed So Co RUMPLEMINZ.High grade smooth peppermint 100 proof! Narrow looking bottle TIA MARIA.Gin seeped in sloe berries.Medicine tasting.The most popular of the coffee flavored liqueurs. low in alcohol content.Kahlua taste-alike that is much cheaper.Sweet Bourbon based liqueur that tastes like peach. sweet cherry flavored used in Alabama Slammers SOUTHERN COMFORT.Orange flavor used in Margaritas and Kamikazes.Orange flavor whiskey base poured as a shot or a chilled shot 48 .top shelf melon liqueur OUZO.Black licorice taste like anisette PEPPERMINT SCHNAPPS. made in Mexico KAMORA. coffee flavor MALIBU.Coffee flavor made in Jamaica similar to Kahlua but not as sweet. used in Sex on the Beach and Woo Woo SAMBUCA. served chilled. Dekyper is top shelf. served on the rocks and in some coffee drinks TRIPLE SEC.Peppermint flavor served as a chilled shot.

generally in colors ranging from golden to copper to amber. Germany. "Top" yeast floats on the top of the tank when it finishes with the sugar. you’ll now learn all about: 1.  DRAFT BEER is one of the most delicate and perishable food products that a restaurant or club serves. o AMBER ALES have full body taste and a strong emphasis on the malt. Beer 2. sweet and strong with a pronounced hops and barley taste. usually fuller-bodied and more bitter than pilsner. with a more pronounced flavor of hops. Wine. has a full malt taste with only a hint of sweetness and is heavier than typical beers. Alcohol and spirits 4. Usually the October fest style of beers. You can taste the difference the 2 yeasts make. but all tend to be mild drinking beers. heavy foam and a full body taste.  LIGHT BEER is generally light in color. cream. extremely full bodied. Ale. including Champagne 3. coffee and flamed drinks. mild in flavor.  BOCK BEER originates in Einbeck.Class 6 From mixing a variety of frozen. Original drinks Beer A generic term for all brewed and fermented beverages made from cereal grains. Pilsners and Lager Beers fall into this category. When bottom yeast finishes eating the sugar it settles to the bottom of the tank. o BROWN ALES are darker in color. lager beer is the popular brew of Americans and the proper name for most beers brewed in the United States. Practically all beers brewed in the United States are lagers. Pilsners are more highly hopped than the others. Lager is a bottom-fermented beer. is dark brown. o PORTER is a type of dark ale with rich. o STOUT is very dark ale. on the other hand. Lightly hopped and without the burnt taste of stout.  LAGER BEER Two different types of yeast make all the difference among beers. Ale is sharper and stronger than lager. but sweeter. Flavored Martinis b. Specialty drinks including a. clear-bodied beer which is effervescent. A "bottom fermented" brew. and a distinct bitterness from the heavy concentration of hops. Top fermented. Types of Beer  LAGER is a bright. Wheat. Classic drinks c. is a top fermented beverage. robust balance of flavor. Because America has followed the Germans rather than the British tradition in the production of beer.  ALE is an aromatic malt brew. Sweeter than ale. o BITTER & PALE ALES are full-bodied ales that are dry. 49 . medium in alcohol and body. This style has a full malt taste.  PILSNER is term put on labels of light lager beers around the world.

becoming beer by the time they reach the cellars. Low CO2 pressure in a draft beer dispensing system may also cause "flatness. coolest part of the refrigerator. a process known as mashing. Imported beers are best kept at 48 degrees to 52 degrees. is the tower system." In addition to insure a steady. a unique mix of art and science that consists of a number of key steps. the natural gas. During mashing. At home. and then carbonation. After the grains have been malted. By manipulating the temperature. so bottled beer must never be put in windows or it will acquire an odor. Beer goes flat if it's served too cold. the "green beer" undergoes maturation. To serve beer. A classic brewery design. Brewing Beer Brewing Beer is really a very simple process. This will influence the body and alcoholic strength of the beer. During this stage. The best or optimum temperature is 45 degrees. The ground malt. the malt starches are converted to sugars. is then infused with hot water. The yeast produces alcohol and carbon dioxide and other byproducts from the sweet wort. 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. The last step in the brewing process is filtration. Shaking the kegs too much when moving them is another cause of "wild" beer. If draft beer is kept too warm. The wort is then cooled and aerated. Beer is extremely sensitive to sunlight. the brewer can control the proportion of fermentable and un-fermentable sugars. store bottles or cans in the lowest. Store bottled or canned beer in a cool. hops are added at different times during the boil for either bitterness or aroma. Next the beer is moved to a holding tank where it stays until it is bottled or kegged. The sugar rich water is then strained through the bottom of the mash and is now called wort. even flow from the taps. After fermentation. malt. Enzymes in the malt convert the starches to sugars. or grist. Modern breweries rely more on pumps. which carbonates the beer. they are cracked in a mill to open the husk and expose the starchy interior. Imported beers should be served at 50 degrees F and English or Irish stout at 55 degrees F. causing it to become "wild" or excessively foamy. and brewers' yeast is added for fermentation. the pressure should be maintained at the setting recommended by the brewer. Water. is released from the liquid. The wort then goes to the brew kettle where it is brought to a boil.Storing and serving beer The ideal serving temperature is 45 degrees F for beer and 50 degrees F for ale. but the principles are the same. dark place. 50 . This produces a nice foam or head. not in the door shelf because jostling and drafts of warm air from the kitchen will deteriorate the beer. which should be stationary on the table. from the Victorian period. and have less simple configurations. pour it so that the stream flows directly to the center of the glass. and hops are stored in the top of the tower. and then flow down by gravity.

is then sent to the brew-kettle. The wort and hops boil together in the kettle. Diesel. and it takes only about 90 minutes. Duck Fuck. Doctor Pepper. If done correctly the Guinness will stay on top and the Bass on bottom. beer Directions: Fill shot glass with whiskey. the leafy residue of the hops has to be strained. Serve in a beer or shot glass. 1 part Guinness® Stout beer Directions: Fill the glass half full with Bass. known as wort. Boilermaker. Separately. During this time. the mash is strained in a vessel rather like a coffee filter. Next pour Guinness over a spoon slowly until glass is full. The hops added near the end will impart aroma. Dog Piss. ½ mug Coca-Cola®. You can use a spoon or now there are many new devices such as the one above. This is the actual act of brewing. the aromas and flavors of the hops are melded with those of the malt. In the fermentation vessel. Some brewers add hops three or even four times. 10 oz. yeast is added. amaretto almond liqueur Directions: Pour beer into a pint glass and add coke. Drop full shot glass into beer. Car Bomb.When the infusion is complete. The wort is then cooled to a temperature at which it can ferment. Additional water may be sprayed on to wash out all the sugars. Pepper Ingredients: ½ mug beer. whiskey. which will also remove unwanted protein solids from the malt. Dr. 1 oz. Brewers call this pitching. Black & Tan recipe Ingredietnts: 1 part Bass® pale ale. Drop the shot glass into the pint glass. where it will meet the hops. hence the name Black & Tan. Beer drinks Black & Tan. 51 . from the days when they used a pitcher or pail. or spun out in a whirlpool. which fits over the glass perfectly! Boilermaker Ingredients: 2 oz. When the boil is over. add Amaretto to a shot glass. The sweet liquid.

Lagers and Micro-Brews Ales Fermented with top-fermenting yeast and fermented at room temperature (generally between 60-80 degrees F. there wasn’t even a thought to brewing beer a different way. The first of the new generation of microbrewers used secondhand tanks scavenged from wineries or dairies. Guinness Extra Stout. 52 . This results in a cleaner brew. Coors.) Porters. But by the late 1700’s and early 1800’s. Handmade beer means heavy. Sam Adams Boston Ale & Samuel Smith’s Nut Brown.Ales. each serving only one pub or restaurant. while Germany's is still suffering from consolidation. Today. the American microbrewery movement is so successful that a whole industry of specialist suppliers has sprung up to serve its needs. the United States has had a reputation for light-tasting. there were experiments with bottom fermenting yeast in Germany and other places. heavily processed beers—as well as an industry dominated by some of the world's biggest brewers. Some have bought kettles from small breweries that have closed in Germany.) About Micro-Brews For decades.) Popular ale includes Bass Pale Ale. hands-on work. This form of yeast is fermented at low temperatures (generally 41-48F) and it usually takes longer. most microbreweries stick to traditional grains like malted barley rather than lightening and cheapening their beer with corn or rice. Lagers Before the discovery of refrigeration. That picture is now changing beyond recognition. Small brewers often buy grain by the sack rather than the silo-full. Stouts and Wheat Beers are generally ales (though it is possible to brew them with larger yeast. a majority of them tiny enterprises. (Labatt’s Blue. Molson Canadian. More significantly. America's brewing industry is diversifying. each making very similar products. Today. Miller. There’re now about 5000 brewers. all major American & Canadian brews are mostly lagers. Budweiser are examples. Big brewers find it difficult to make small beers because their brewing vessels are designed to make larger volumes.

Glassware 53 .

“Beer clean” glasses 54 .

Things to know about beer apparatus 55 .

56 .

57 .

grape perfume may arise. aroma and taste. a tall. there are a few basics to remember: white wine is served before red. lose character and. Notice the components. White wines. flute-shaped glass. in some instances improving relatively as much as it did in the cask prior to bottling. taste it. Murkiness indicates something has happened to change the taste and quality of the wine. roses. 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. Next. swirl the glass to aerate the wine. and light reds such as Beau are best served with a slight chill. Red wines should be served at room temperature (65 degrees F) or slightly cool to the touch. 58 . The bowl allows plenty of room for swirling and the tapered top directs the aroma. The wine continues to improve in the bottle. may become over oxidized. This helps release the bouquet or aroma. The big red wines usually have a "spicy" berry character and need five to ten minutes in the glass to develop their bouquet. champagne and sparkling wine is best served very cold (45 degrees F).Wine and Wine Service Bottling While the aging begins in large tanks. a flowery. the richer the flavor will be. Bottling comes when the wine has improved in the wood to the highest point. clear. Wine left in the cask too long may take on an excessively woody flavor. The wine should be clear and appealing. In a light white wine. many producers like to complete the aging in smaller wood containers. too light or well balanced? And most important. light wine before heavy and dry before sweet. The deeper the color is. You must first examine the wine in a clear glass for color. Many vintners age their bottled wines for a few months to a year before shipping. For maximum effervescence. Two-thirds of your judgment of wine is based on the Aroma. Take a little wine in the mouth and "whistle" the wine in to release its full flavors. For champagne. For each type there is a proper kind of glass that provides optimum enjoyment. 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. but not so chilled that delicate flavors are lost. Now.does you like it? From start to finish this procedure should take about twelve seconds. Serving When serving wine. in the case of white wines especially. Wine tasting There are three criteria for judging wine: color.

Class Names . in tanks heated by coils." "Dessert wine" or "Sparkling wine. labeled simply with class names like "White table wine.Variety wines are named for the grape from which they are made. Within this distinct handful are the types best known in the United States: 1. Tokay.Wine origins Generic Names ." They are best remembered by brand names in class combination with the class name. Pinot Chardonnay and Camay. Vermouth Table Wines Red. Sherries Sherries are made by aging or baking the wine in oak or redwood containers at 100 to 140 degrees F. Rhine and Sauterne came into use many years ago as the names of Old World districts famed for those particular types. Rose or Blush Dessert Wines Port (Red.Some wineries give their wines proprietary names (names no other winery may use). 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. by the heat of the sun or by aging with a special strain of yeast. Special Natural (flavored) Wines. the same names were applied to wines having similar characteristics. Appetizer Wines Sherry. Variety Names . White. at least 75% of a bottle of varietal wine must be made from the grape variety named on the label. It is important to understand the difference between "Table Wines" and “Dessert Wines”. Sherries have 17 to 21 percent. develops the nutty flavor typical of Sherries. This may be done in a heated cellar. Generic names like Burgundy. Cream Sherry Sparkling Wines Champagne. Quite often these names reflect the location of the winery itself.Some wines are presented without any of the type names. Cold Duck Sherry (the most popular appetizer wine of all) is often made from the Palomino grape. 3. By federal law. Some examples are: Cabernet Sauvignon. 59 .meaning that. White or Tawny). Table wines are those not over 14% (usually about 12%) in alcohol content and those sometimes referred to as "Dry Wines" and Light. for three months to a year. The heat caramelizes the grape sugar. "Dessert Wines" have an alcohol content of 18 to 21 percent. 4. Rose. Sherry is a "fortified" wine . 2. Four classes of wine There are only four broad classes of wines produced in this country. according to the producer’s preference. and with the prolonged contact of the warm wine with air. it is allowed to cool gradually to cellar temperature and is aged like other wines. Later. Proprietary Names . As the wine types became known throughout the world. Muscatel. brandy is added to arrest the fermentation of the grape juice when the wine is as dry as the producer's trade requires.Wine type names have two main origins.

medium-bodied and have a good bottle bouquet. usually about 12 percent by volume. apple. The rich flavor and aroma of the Pinot Blanc grape should be pronounced. of medium acidity. Chining Blanc A dry table wine produced from Chenin Blanc grapes. It should be straw yellow to light gold in color. It should be light to medium-bodied. It should be moderately tart. Rhine The table wine called Rhine wine should be pale to medium straw yellow in color. It should be medium-bodied. easily distinguishable varietal aroma and flavor. The flavor should be medium to full-bodied and rather tart. Roses range from dry to slightly sweet. It should have a fruity-floral odor and a distinguishable varietal aroma. It should have a strong.5 percent residual sugar. fruity and well balanced.         60 . fresh and fruity. It should be medium to full-bodied with medium acidity. Grignolmo or White Zinfandel grapes. It should be tart and light-bodied. White (Johannesburg) Riesling A dry table wine produced from White (Johannesburg) Riesling grapes. and are usually fruity-flavored.White wines  Chablis The table wine called Chablis should be a light-to-medium straw-yellow color. The fruity flavor and aroma should be pronounced. Sauterne The table wine type called Sauterne should be straw yellow to light gold in color. sometimes called a luncheon wine. fullbodied without noticeable high acidity and contain not over 1. Pinot Blanc A dry table wine produced from Pinot Blanc grapes. It is highly versatile. Grenache. light-bodied and made from Cabernet. preferably with a slight greenish tinge. melon-like and ripe-grape. Sauvignon Blanc A dry table wine produced from Sauvignon Blanc grapes. pale to light gold in color and have a good bottle bouquet. Camay. medium acidity and full body. Chardonnay (Pinot Chardonnay) A dry table wine produced from the Chardonnay grape. Rose or Blush A pink table wine. It should be light straw yellow in color. of medium acidity to tart. Alcohol content is 10 to 14 percent. Descriptive words include fig.

Merlot. 61    . Districts: used wherever wine grapes grow. California and Australia (where it is known as Shiraz).) Districts: syrah excels in France's Rhone Valley. stews.Red Wines Red grapes are fed through a mechanical crusher. merlot. which removes stems as a part of the process. and grilled and barbecued meats. and food pairing. Bell pepper notes remain. Food pairing: best with simply prepared red meat. rich currant qualities change to that of pencil box. Its softness has made it an "introducing" wine for new redwine drinkers. wild game. Chile and Australia. Merlot (Mare-lo) Easy to drink. Food pairing: any will do. Districts: only found in California. pronunciation. A middle palate gap is common. It usually undergoes oak treatment. Black-cherry and herbal flavors are typical. A varietal wine primarily shows the fruit: its taste much depends on the grape variety. etc. pizza. Typical taste in varietal wine: tannic (rough) but less so than Cabernet Sauvignon. and among the finest reds in California. Typical taste in varietal wine: often a zesty flavor with berry dominating. The wine then draws out the color and tannin from the skins. and darkest reds with intense flavors and excellent longevity.  Zinfandel (Zin-fan-dell) Perhaps the world's most versatile wine grape. then the wine is called varietal and is named after the grape with a capital initial (Shiraz. please find below the description. If only one variety (Shiraz. Cabernet sauvignon is often blended with cabernet franc and merlot. now grown as a varietal on the US West Coast. making everything from blush wine (White Zinfandel). The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins. to rich. Food pairing: very much depends on the freshness/heaviness of the wine. Syrah (or Shiraz) (Sah-ra) The syrah variety gives hearty. Makes the great red Médoc wines of France. Cabernet Sauvignon (Ca-burr-nay So-veen-yawn) Widely accepted as one of the world's best varieties. deepest. Districts: a key player in the Bordeaux blend. tomatosauce pastas. with overtones of black pepper spice and roasting meat. For each variety. Typical taste in varietal wine: full-bodied. spicy reds. etc. but firm and gripping when young. beef. etc.) is mentioned on the label. While syrah is used to produce many average wines it can produce some of the world’s finest. Food pairing: meat (steak. heavy reds. This wine is about 14% Alcohol. With age.). Typical taste in varietal wine: wild black-fruit aromas and flavors.

Food pairing: excellent with grilled salmon. Pinot noir is difficult to grow. Earth and mushroom notes only show in Bourgognes. delicate and fresh with very soft tannins. very fruity (cherry. Typical taste in varietal wine: the primary style is medium-bodied with fresh berry and plum flavors. and New Zealand. Typical taste in varietal wine: juicy black cherry and plum fruit. good wines from California. Districts: Sangiovese produces the Chiantis of Italy's Tuscany region and. tea-leaf). Oregon. strawberry. California. Districts: another classic red of Italian origin. plum. of late. with no roughness. and good wines from the upper Loire valley. Typical taste in varietal wine: very unlike Cabernet Sauvignon. Food pairing: barbera wines are versatile: they match many dishes. Barbera (Bar-bear-a) Not as well known as Merlot but with similar attributes. Sangiovese (San-gee-oh-ve-zee) Food pairing: a good choice for Italian and other Mediterranean-style cuisines. a silky texture and excellent balance of acidity.   62 . and lamb. Pinot Noir (Pee-know Na-wahr) One of the noblest red wine grapes. rarely blended. including tomato sauces. Widespread in California. chicken. Districts: makes the great reds of Burgundy in France.

traditionally from Chardonnay. time-consuming process called method champenoise. There are other ways to make a wine sparkling. Cold Duck is semi-sweet to sweet and is red. or “curve”. and sometimes a little Concord grape wine. The pink color results from letting the juice remain with the grape skins during fermentation until the desired hue is obtained. 63 . sparkling wines are enjoyed all over the world. the very dry is labeled “brut. at best. Essentially.” “sec" or “demi-sec" and sweet is labeled "doux. Sparkling Wine is secondary fermentation in closed containers. but this produces the finest results and is the only process allowed in champagne. lemony flavors. The driest Champagne is called "natural-. Cold Duck This unique sparkling wine is made from a blend of White Champagne and Sparkling Burgundy. Champagne." Champagne is made from one or more grape varieties. the finest wines are both vintage-dated and non-vintage-dated. Dom Perignon. thus producing the characteristic bubbles in champagne. this is the process by which still wine is made sparkling by allowing it to ferment a second time in the bottle. is a versatile." the wine is made entirely from Pinot Noir. The still base wine. 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. Most wines are a blend of both varieties.Sparkling Wines CHAMPAGNE Generally pale gold or straw yellow color. For the base. If the term "Blanc de Blanc" is used. Chardonnay or Pinot Noir grape varieties are used singularly or in a blend." semi-dry is usually labeled "extra dry. must be nearly flawless. elegant beverage with toasty. Thanks to the discoveries of the seventeenth-century monk. Champagne is made by a costly. the wine is 100% Chardonnay. If the label reads “Blanc de Noir. Even though Champagne is produced only in good years. Each wine is labeled according to its sweetness level. Pinot Blanc or Pinot Noir.

Toxin levels in drink The level of toxins (congeners) varies depending on type of drink. Without REM sleep. Hangover remedy Pour ice-cold orange juice with 2 raw eggs. 1. NOTE: paracetamol is easier on the digestive system than aspirin. drink a pint of water with multi-vitamin A. REM is the part of sleep where your eyes move rapidly and dreaming takes place. Free-range eggs are best as these are less prone to salmonella. or fish. B1. Red wine bourbon (highest toxin levels) 64 . Alas. B6. yogurt. Beer 4. He was allowed to sleep but each time his eyes moved in his sleep. for the person in this experiment. Home-brew beer 3.Alcohol and spirits Tips to avoid a hangover 1) Don’t drink the night before a session. and also calcium. His dreams were much like drug addicts experience in flash backs while they are fully awake. stir and drink. C and D. You may choose to add two paracetamol (or equivalent) however these hide the pain but do not fix the problem. he became psychotic and was never quite the same again. Below is a list of the lowest to the highest toxin level drinks. After drinking the above. 3) During the session try and slip in an orange juice from time to time. Vodka (lowest toxin levels) 2. One experiment is one where a person was watched 24 hours a day for 3 days. There have been some very disturbing experiments done regarding REM sleep. 4) Just before getting into bed. White wine 5. people wake up the next day early and irritable. This comatose state prevents REM sleep (Rapid Eye Movement type sleep). your brain becomes comatose. they woke him up. 2) Line your stomach just before the session—especially with plenty of olive oil. After 3 days the subject started to dream when he was awake. The REM story If you go to sleep with high levels of alcohol in your blood. get a bit of exercise to get the blood flowing and then to bed for a bit of quality sleep. magnesium and potassium supplement pills.

or from fermented mixtures originally containing large proportions of carbohydrates. by the action of diastase. and of acetic acid when wine turns to vinegar. such as rum from molasses or whiskey from grain mash. the purpose is usually to obtain the less volatile constituent. Bulgarian milk. in most cases water. formerly called ardent spirits or aqua vitae. Generally. butyl alcohol. the more volatile constituent. however. Various fermentation productions of milk. on the other hand. but soon afterward other fermented products were employed. They may be made from other beverages of lower alcohol content. Many other kinds of fermentation occur naturally. At first only wine was distilled. and inverters. The removal of water from glycerin by vaporizing the water. starch is broken down (hydrolyzed) into complex sugars. enzymes. the process is only partly completed. then simple sugars. at most. A 10th-century Arabian physician made the first recorded mention of distillation. but the removal of water from alcohol by vaporizing the alcohol is called distillation. as in the formation of butyric acid when butter becomes rancid. and yogurt. in which the action of enzymes secreted by yeast converts simple sugars. fermentation results in the breakdown of complex organic substances into simpler ones through the action of catalysis. acetone. The process of distillation not only concentrates the alcohol. Distilled liquors Distilled liquors are any of various beverages of high alcohol content. and scientists today often restrict the term to the action of specific enzymes. all the flavoring elements are removed with the impurities. Probably the most important type of fermentation is alcoholic fermentation. In distillation. produced by distillation. In evaporation and in drying. for example. The earliest alcoholic beverages were products of simple fermentation that. such as brandy from wine or applejack from hard cider. and butyric acid are now produced on a large commercial scale by special fermentation processes. and the remaining impurities are removed by filtration of 65 . 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.Fermentation Fermentation is the chemical change in organic substances produced by the action of enzymes. called ferments. As a result. yielded about 12 percent alcohol. The action of certain bacteria on undigested carbohydrates causes fermentation in the human intestine. Acids such as lactic acid and acetic acid may also form in the intestines of infants. such as acidophilus milk. Consequently. the principal object of the operation is to obtain the more volatile constituent in pure form. If rectification (purification by repeated or by fractional distillation) is carried too far. are widely consumed for their nutritive properties. is called evaporation. causing diarrhea. is discarded. For example. such as glucose and fructose. This general definition includes virtually all-chemical reactions of physiological importance. in the distillation of potable liquor. but also removes from the beverage a large portion of the unpleasant-tasting impurities. Glycerin. although similar apparatus is used in both cases. Distillation Distillation is the process of heating a liquid until its more volatile constituents pass into the vapor phase. and finally alcohol. and then cooling the vapor to recover such constituents in liquid form by condensation. which produce acid. gas such as hydrogen sulfide and carbon dioxide may form in amounts large enough to cause distention and pain. into ethyl alcohol and carbon dioxide. and pure alcohol is produced.

SLOE GIN is not a distilled spirit. however. water. Dutch gin is prepared in much the same way as dry gin. 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. except that the grain alcohol is less highly purified." the residue left after the refining of sugar. Sugar syrup is sometimes added to the final product. a corruption of either the French gemevre or the Dutch jumper. the remainder consists of water. were levied on gin. Vodka is distilled and taken off the still at a high 190 proof and treated with charcoal or other materials to achieve its tasteless. Most rum for export is made in Barbados. Dark rums are made by adding a small amount of caramel or by aging in special wooden casks. Jamaica. inexpensive products. The flavor depends upon ethyl butyrate. rum is a white or straw-colored spirit varying in strength from 80 to 150 proof (40 to 75 percent alcohol). Distilling mixtures of alcohol and flavorings makes many cordials and liqueurs. are in part oxidized to acids that react with the remaining alcohols to form pleasantly flavored esters. Vodka is not aged. 66 . called Geneva schnapps or Holland's. Dry gin is prepared from grain alcohol that has been purified by fractional distillation. Trinidad. it is distilled from plentiful." The two principal kinds of gin are the American or English variety. usually described as London gin or dry gin. Guyana. This creates a pungent. Vodka is the Russian word for "water" and is described as a spirit without distinctive aroma. potatoes. and the Dutch type. and grapes. sugar cane. dead drunk for two pence. During aging. Gin Gin is alcoholic liquor distilled from grain that derives its flavor principally from an infusion of jumper berries. and diluted to approximately 80 or 90 proof. Rum Rum is an alcoholic beverage produced by the distillation of various fermented cane sugar products. and thus retains more of the flavor of the grain. an organic ester. taste. The flavoring material remaining in the finished beverage is less than one-half of 1 percent. Sloe berries are steeped in gin and aged in wooden kegs. Historically. When distilled. or color." Increasingly heavy taxes. beginning with the Gin Act of 1736. beets. The purified alcohol is then mixed with juniper berries and other flavoring agents. warming red liquor. and Puerto Rico. odorless character.the liquor through charcoal and by aging in charred wooden barrels. distilled once more. the impurities. 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. and "dunder. alcohol ranging from 80 proof (about 40 percent) for mild whiskies to 150 proof or more for strong brandies and rums. The most common mixtures used in making rum consist of molasses and water or sugar and water. Gin drinking became a social evil in Great Britain early in the 18th century. both meaning "juniper. which consist mostly of a mixture of higher alcohols. The name is an abbreviation of the word Geneva. such as corn. Gin is a popular beverage in Great Britain and the United States. Cuba.

which is a type of agave plant that resembles the cactus. Tequila. the distillate of mescal (from which Tequila is made) is virtually free of congeners. or it may be made from any mixture of grains. is not aged and usually bottled at 80-86 proof. The development of Tequila stemmed from the discovery that a distillate of pulque produced excellent brandy-like liquor. Tequila becomes golden in color and acquires a pleasant mellowness without altering its inherent taste characteristics. also spelled whisky in Scotland. In aging. The mescal plant is the only source for Tequila. England. Thus. the center of the industry. In this country. The distinctive aroma of brandy is due to the presence of traces of higher alcohols and volatile oils. so long as they were produced by the same distiller during the same period. which dealers often deepen by adding burnt sugar. Placed in wooden casks.to 12 years to mature. The beverage is distilled from the juice or sap of the mescal. Perhaps the most famous brandy is Cognac. The agave plant takes 1. for example. corn must make up a majority of a whiskey's constituent 67 . the brandy is clear and colorless and will remain so if kept in glass containers.Tequila Tequila is a product of Mexico and named after Tequila Mexico. 50-gallon white oak casks imported from the United States. as consumed in Mexico. long enough to impart color. is derived from Scottish Gaelic uisge beatha and Irish usquebaugh. By U. provided that at least 51 percent of the total is accounted for by the grain with which the finished product is identified. where it has grown wild for thousands of years and was prized for its sweet abundant juice that fermented rapidly. both meaning "water of life. but the former term is somewhat misleading.” If it is aged as much as 2-4 years. Golden Tequila is usually aged in used whiskey barrels. so aging is not important. it can acquire a further identification as “Muy Anejo. the spirits dissolve a coloring matter from the wood and acquire a light brownish tint. some producers do age Tequila in seasoned. Whiskey Whiskey is liquor distilled from the fermented mash of cereal grains and contains about 40 to 50 percent ethyl alcohol by volume. The base of the plant weighs 75 to 100 pounds and contains aguamiel (honey water). Brandy Brandy is an alcoholic beverage produced by the distillation of grape wine and matured by aging in wooden casks. Tequila can only be produced from the blue agave. White Tequila is drawn into vats after distilling and bottled on demand. 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.S. The mescal plant is native to the desert areas of Mexico and the southwestern US. after which it is ready for bottling. straight and blended. it is known as the century plant or American aloe. The term whiskey. the best species of the mescal plant.” Unlike a grain or grape distillate. a straight whiskey may be a mixture of whiskeys. Gold tequila is aged to a light brown color. When freshly distilled. federal regulation. France. Tequila aged one year is identified as “Anejo." They are broadly divided into two categories. and Canada. However. named after a town in the wine-producing area of Charente.

For American Whiskeys. their coloration is derived either from the introduction of caramel or from exposure to the effects of charred wood. the liquid thus produced. Types of Whiskey 1. may be added to blended whiskey in small amounts. 68 . for the whiskey to be classed as straight bourbon. 5. such as sherry wine and caramel (burned sugar). 4. over peat fires from which the characteristic smoky flavor of finished whiskey is derived—and is then lightly milled. however. These starches then are converted to sugar by malt. and both processes are repeated. The quality of the water used is considered crucial to the quality of the whiskey. and the resultant mash is stirred or otherwise agitated until the sugars present are dissolved. 3.grains. Whiskeys are produced by a fermentation process roughly analogous to the leavening of sourdough bread and are thus called sour mash whiskeys. or from a combination of both. when it was discovered that a mixture of grain varying from 50 to 80 percent malt resulted in a more marketable product. are called light whiskeys. All whiskeys are made from grain or malt (sprouted grain) or from both. which converts the sugars to alcohol then distilled. has been only sparingly produced since 1853.) Hot water is then added to the malted grains. American Whiskeys are further characterized broadly. is still much esteemed by connoisseurs. Scotch is distilled primarily from barley. After distillation. develop color. pure malt whiskey. or rye for it to be classed as straight rye. the malted grain is dried at this juncture—traditionally. as rye or corn whiskey. others. The alcoholic strength of whiskey is measured by a figure known as the proof. Japanese. Wort. but seldom wheat or rye. the stillcolorless whiskey is deposited in charred wooden (usually oak) barrels and left to mature. Canadian Whiskey is from a blend of cereal grains. Therefore. For Scotch. whatever they may be. The proof increases as the water content partly evaporates. malt is added to the basic grain mixture. Most whiskeys are light to dark amber in hue. sometimes including small amounts of rice. characterized by their less intense flavor. Straight Scotch. It passes successively through a heated vaporization still. most distilleries have access to spring water that passes up through granite or limestone. Irish Whiskey is from a mixture of five different grains. which is pure malt whiskey. For Scotch the whiskey-making process begins when whole grain is steeped in water to promote germination. the resultant vapor is liquefied in water-cooled coils. Bourbon Whiskey is from a county in Kentucky or Tennessee. representing twice the volume percentage of alcohol. In both cases the object is to release the starches stored in the endosperm of each seed of grain. (In the production of Scotch. 2. mellow. and water. selfgenerated malt is produced by arresting germination of the barley. the process commences with milling and cooking the grain. is strained into fermenting vessels. 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. for most other whiskeys. Fermentation is then activated by the introduction of yeast. Certain other substances. from various blended grains.

The average aging of this group is usually between 5 . VSOP is the next price category and considered the best value.00 per bottle. Cognac Lettering System V. When an asterisk (*) appears on the label. Some are a blend of over fifty varieties of plants.P Very Special old. Very Special (min. Napoleon or Cordon Blue is very expensive and other bottling can cost as much as $450. 69 . V.O. Plant liqueurs are usually made from many flavoring agents to produce the desired flavor. three-star quality is equivalent to VS or VSP and the least expensive.O. VO (Very Old) and VSOP (very Superior Old Pale) indicate a minimum aging of four years.7 years. X. and herbs. Cognac (Brandy) Star System Cognacs need to be a minimum of 2 years old.3 years old). pale (min.S. seeds. this means the Cognac is older still (difficult to say how old).Cognac Cognac is a French Brandy. Labeling of brandy and cognac is not standardized and creates confusion as the terms are of English origin. roots.S. VS (Very Superior) and VSP (Very Superior Pale) indicate the youngest cognac in the blend is two years old. means very old. Cognac is the name of a particular region of France where an especially fine brandy is produced. V. Stars indicate quality. age 4 l/2years). This region sets the brandy standard for the world. 2 ½ .O Extra Old Extra Old These fruit liqueurs derive their flavor naturally from a single forming fruit.

pour the proper ingredients into the cup. GARNISH: Orange Slice Directions: 1st chill the cocktail glass. Specialty or Double rocks glass    BLOODY CAESAR: Use Clamato Juice BLOODY MARIA: Use Tequila BLOODY BULL : Use beef bullion Mimosa Ingredients: 2 oz. Please see Mixes for Bloody Mary Mix GARNISHES: Lime/Celery Stalk/Shrimp/ Scallion Stalk/ Queen Olives/Cherry Tomatoes. Straight-up Cocktail Glass 70 . garnish with a lime wedge on the rim. GARNISH: Lime wedge Pour in a flute. Rose's® lime juice ½ oz. Vodka & fill with Add 2oz.Specialty drinks Bloody Mary Ingredients: Directions: 2 oz. into specialty or double rocks glass that is at least 12-14 oz. Shake the ingredients “for this recipe” vodka. Using a stainless steel mixing cup. of “premium vodka” Bloody Mary Mix.J. Flute Ingredients: 2 ½ oz. or according to how large the glass is add cranberry juice. Directions: Pour champagne 1st then add the O. triple sec or preferably Cointreau ½ oz. in volume. orange juice & fill with champagne or sparkling wine. citrus vodka “absolute” ¾ oz. Strain into a martini glass. and serve. “orange liqueur” triple sec or *Cointreau. limejuice and cranberry juice vigorously in a shaker with ice. Build in specialty glass or double rocks. Cosmopolitan The “Cosmo” Was one of the first flavored Martinis Build in a glass or tin mixing cup or 2-piece shaker kit.

2 dashes Angostura® bitters. Muddle into a paste using a muddler or the back end of a spoon. golden rum muddle until aroma of mint is released.1 tsp sugar or simple syrup. GARNISH: Directions: In a chilled champagne flute. 5 fresh mint sprigs. then add crushed ice. Add the twist of lemon peel and serve. place one lump of sugar” or better yet use simple syrup” add a few drops of bitters Fill with chilled champagne. Golden Rum. Directions: Into an old fashioned glass: Mix sugar “simple syrup”.1 orange wedge Old Fashion Glass Ingredients: 2 oz. sugar. and add soda water and stir. 1 tsp sugar or simple syrup .Old Fashion This is one of the most classic of all drinks! Ingredients: 2 oz. club soda. 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. GARNISH: Cherry flag Directions: Put the mint into the highball glass with lace of simple syrup. Champagne. Champagne Flute GARNISH: Twist of lemon peel 71 . Champagne Cocktail Highball Glass Ingredients: 2 dashes bitters. fill with ice cubes. This muddled cocktail is much like the old fashion. and angostura bitters in an oldfashioned glass. Pour in bourbon. Build into champagne flute. Bourbon Whiskey. 3 lime wedges. 2 dashes of simple syrup. 6 oz. splash of soda water. a dash of fresh lime juice. Drop in a cherry and an orange slice.1 maraschino cherry. add 2oz. 1 twist lemon peel. Build into the highball glass.

2 . stir then serve with a straw. 1 twist lemon peel Directions: Combine ingredients in a large white wine glass.3 ice cubes. Cordial Glass Ingredients: 2 oz. Twist the lemon peel to release the oil and drop it into the glass. squeeze and place in old fashion glass with brown sugar muddle. Caipirinha One of the most popular Brazilian drinks. GARNISH: Build into the rocks glass. 1 tbsp crème de cassis. which is a spirit from Brazil made from juice of sugar cane. Old Fashion Glass 72 . Cachaca. Ingredients: Kir: dry white wine.Kir & Kir Royal 1 part crème de cassis 5 parts Champagne Chambord royal use Chambord. Build into the cordial glass. GARNISH: Directions: Cut limes into eighths. Fill with crushed ice then add the Cochaca.

Mozart Chocolate Martini Cocktail Glass Ingredients: 1 part Mozart White chocolate liqueur. Strain into a martini glass. pour the proper ingredients into the cup. 1 part apple juice Directions: 1st chill the cocktail glass. 2 parts Stoli vodka Build into shaker cup. Shake the vigorously in a shaker with ice. pour the proper ingredients into the cup. Cookie Dough Martini Cocktail Glass Ingredients: Stoli Vanilla & White Crème de Cacao with chocolate chips Build into shaker cup. Shake vigorously in a shaker with ice. 1 part DeKuyper® Sour Apple Pucker schnapps. pour the proper ingredients into the cup.Flavored Martinis Apple Martini Ingredients: 1 part Absolut® Vodka. GARNISH: Chocolate chips Directions: 1st chill the cocktail glass. GARNISH: Orange slice Build into shaker cup. GARNISH: Apple slice Directions: 1st chill the cocktail glass. with a splash of orange juice Build into shaker cup. Using a stainless steel mixing cup. Using a stainless steel mixing cup. Cocktail Glass 73 . Strain into a martini glass. Strain into a martini glass. Strain into a martini glass. Using a stainless steel mixing cup. Mangotini Martini Cocktail Glass Ingredients: Stoli Vodka. Fruja. Shake vigorously in a shaker with ice. pour the proper ingredients into the cup. GARNISH: Chocolate rim Directions: 1st chill the cocktail glass. Using a stainless steel mixing cup. Shake vigorously in a shaker with ice.

pour the proper ingredients into the cup.Watermelon Martini Ingredients: Vodka Watermelon Pucker with a splash of Grenadine Directions: 1st chill the cocktail glass. Grape Pucker Martini Cocktail Glass Ingredients: Stoli Vodka & Grape Liqueur Cocktail Glass Build into shaker cup. Shake vigorously in a shaker with ice. Shake vigorously in a shaker with ice. Using a stainless steel mixing cup. Cocktail Glass 74 . pour the proper ingredients into the cup. pour the proper ingredients into the cup. Using a stainless steel mixing cup. GARNISH: Pineapple wedge Directions: 1st chill the cocktail glass. Using a stainless steel mixing cup. GARNISH: Lime Directions: 1st chill the cocktail glass. Hawaiian Ingredients: Paradise Martini Stoli Orange & Malibu Rum with a splash of pineapple juice with a cherry Build into shaker cup. Shake vigorously in a shaker with ice. Berry Berry Good Martini Cocktail Glass Ingredients: Stoli Raspberry & Fruja Raspberry Build into shaker cup. GARNISH: Raspberry Build into shaker cup. Using a stainless steel mixing cup. Strain into a martini glass. pour the proper ingredients into the cup. GARNISH: Directions: 1st chill the cocktail glass. Strain into a martini glass. Strain into a martini glass. Shake vigorously in a shaker with ice. Strain into a martini glass.

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. Strain into a martini glass. Shake vigorously in a shaker with ice. Lemon Drop Martini Cocktail Glass Ingredients: Absolut Citron with a lemon squeeze and a sugared rim Build into shaker cup. Cocktail Glass 75 . Chocolate chips Directions: 1st chill the cocktail glass. pour the proper ingredients into the cup. Using a stainless steel mixing cup. GARNISH: Lemon wedge Directions: 1st chill the cocktail glass. GARNISH: Olives Build into shaker 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. Using a stainless steel mixing cup. pour the proper ingredients into the cup. GARNISH: Chocolate chips Directions: 1st chill the cocktail glass. Strain into a martini glass.Sour Apple Martini Ingredients: Stoli Vodka & Apple Puckers Directions: 1st chill the cocktail glass. Using a stainless steel mixing cup. GARNISH: Cherry. Shake vigorously in a shaker with ice. Shake vigorously in a shaker with ice. Dirty Martini Cocktail Glass Ingredients: Beefeater Gin with a splash of Vermouth with olive juice and 3 olives Build into shaker cup.

and specialty drinks. Drinks are to be built as specified. (example: sweet. Customer service 2. "very dry". take the order from left to right. "no garnish". make a helpful suggestion. If you are busy. faces and tastes of your regular customers. Cordials. Keep in mind the "single" customer gets impatient. and extra steps. Try to remember a patron's favorite brand or drink.). wine. act. Be mindful of the order in which patrons arrive. Pay close attention to specific requests such as "with a twist". the server should offer a bottle or carafe of wine. --. "on the rocks". Weather cues should also be followed.until you know them well enough to call them by their first names. For after dinner or late evening . acknowledge the customer and let them know you will be with them shortly. Mimosas and Screwdrivers are good suggestions. For several guests who order the same type of wine by the glass. Beverage management 4. and how they like it prepared.Bloody Mary's. If there are women in the party take their order first. Ask what type of drink they would like. Now it’s time to learn how to run a bar and to prepare layered drinks. Cultivate a good memory of names. Place a napkin in front of the customer with emblem facing guest. If a customer hesitates when ordering.Brandies. Layered drinks Customer Service             Smile! Make eye contact (look at customer when greeting). Suggest premium or call brands when your patron orders a generic drink or type of liquor. 76       . Call them Mr. Knowledge of drinks and their ingredients is necessary in suggestive selling. If more than one person is in the party. or Mrs. and served in the proper glass with the appropriate garnish. This will help eliminate mistakes. customer dissatisfaction.Class 7 You’ve just finished a very busy class learning all about beer. Never ask a patron if they would like their "usual". Always recommend special drinks. Coffee drinks and Cream drinks can be an effective sale. sour. unless customer requests a specific change. Tall cool drinks or chilled mugs on a hot day are inviting. Try to make each patron feel important. ask if they would like a ----today. The time of day is also a factor to keep in mind when suggesting cocktails and mixed drinks. In this class you will learn: 1. Managing money 3. Hot drinks are warm and a good winter suggestion. Instead. For brunch . alcohol & spirits. Patrons appreciate this gesture since it can save them money in the long run. Make his/her drink just the way they want it.

If more than one drink is ordered.. Place your mixing glass on the bar. If yes.  Put the money on the top of the draw and then count back the change. Cash Registers PLU.. follow the correct procedures.  Only perform one cash transaction at a time... Use the ice scoop. Allow for ice melting during the shaking process..        When a drink is ordered.  Some registers calculate the amount of change due back.  Cash transactions must be rung up immediately....This will help eliminate shortages or overages..  Do not go into other server’s drawer. Managing money Money handling Register drawers are to be kept closed except for ringing in drinks or making change for customer.. place the required glass on the bar rail.  Count your bank at the beginning of your shift. A whiskey service glass (jigger) or a double jigger might be used for measuring all liquor. As soon as you mix a drink... ask your guest if they will be running a tab...  Repeat back the amount of money the customer gave you.  Exact amount given needs to be rung up in register.. and pour the ingredients where the customer can see.  Say out of $20…. and wash and rinse your glass.... Your bank is the amount of money that you are given to start your shift. try to be as precise as possible at all times... 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..... If free pouring. This invariably results in chipped glass. put the bottles back in their places...... All transactions are immediate. Never fill a glass so full that it spills when the patron attempts to pick it up... Never use hands when handling ice..Register draw has more money than the reading 77 .... except for items that are served in a wine glass. discard the ice.. place the glasses in a straight row with the rims touching.. If allowed.. Never attempt to scoop the ice with the glass.. Now are ready for the next drink....  Checks from the service bar should "Red Lined" by the service bartender after each drink order is completed.. Always make sure the label of the bottle is turned towards the patron so he/she can see what you are pouring.. Good efficient work habits will save time in the long run.. Price look up 86. mixing cup and strainers..Out of stock Over.  At no time should there be money left on or near the register waiting to be rung in.

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

Layered drinks

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. beverage management and also preparing layered drinks.Class 8 You now know how to run a bar employing excellent customer service. Common bartending mistakes to avoid 6. money management. Graduate services 3. Products and premium brands 2. 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 . In this last class you will learn: 1.

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 .

It will be more advantageous in the long run to delay hiring another bartender until the right candidate can be found.com Interviewing process and skills Here is an explanation of the interview process in the hospitality industry and what beverage managers look for during the interview. getting the new jobs. They know that bartenders are key employees. getting a copy of your diploma or for any other school matters. and have their hands in the till.) First: Go to http://wwwbartendingschool. 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. It’s extremely difficult for them to learn anything about you if they are doing most of the talking. This will bring you to Graduate Services: 3. The approximate date that you graduated:_____/________200?. 2. 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 #: ______________.Graduate Services Please read this entire section! Here are the directions to begin your job search using our online job assistance site: 1. For all questions. 104 . 5. please email: enroll@bartendingschool.) Fill out the form on line & send in the request! 1.) Click the Grad Services button. The date that you took the ServSafe alcohol certification. The best telephone number to reach: (____).________________. Good beverage managers will be good listeners. 4. dole out their inventory. They will watch your facial expressions and your body language. Please write here the name of your instructor:________________________. They serve their clientele. Maintaining a qualified bartending staff requires time and a great deal of effort.com 2. The costs of hiring the wrong bartender can be staggering. 3.

such as how many hours a week you need to work and how much money you need to earn a week. 3.). and if there are any scheduling conflicts you need to mention. it may provide some insight into his or her personality. then DO NOT apply to your "DREAM JOB. 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. 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. You will make this decision based on what you observed in number 1above. Under or over dressing can be a real turn-off to the person doing the hiring. truthfulness. and character.Is there any money to be made here and is this a great place for me to start? Be honest with yourself. you may be asked if you have reliable transportation. small. Ask yourself . The eyes often hint at the person’s level of confidence. Scheduling limitations — If you’re handed an application. Never underestimate the importance of feeling comfortable about making a great first impression. Based on what the employees wear. character. Also. Your neatness. and if you do somehow luck into the job. quiet. You could become disillusioned and resentful as the reality of the situation sets in. You will forever be haunted by the bartending job that got away. correctness. If you are new to bartending." The odds are you will not get the job. If the person has difficulty maintaining your eye contact. if any experience interviewing for a bartending job. Checkout potential employers first. 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. 105 . Failing to do so may expose them to charges of negligence. Visit them during the times you are considering working. rowdy. people who can testify directly about your abilities. etc. See what the crowd is like (large. At this time you have little. you will be asked a few screening questions. and work ethic. the odds are you will have a hard time and possibly get fired. Availability — It’s best for you to ask a realistic estimate of how many hours a week you might work. and presentation reflect much about you. you will gain experience interviewing. so be alert for that. They will ask for alcohol certification. Eye contact — When in an interview. you want to dress a notch above. Tips to do before interviewing: 1. and how much you can expect to earn. When preparing for your interview or filling out an application – DRESS APPROPRIATLY. Also. it’s advisable to maintain steady eye contact with the interviewer.

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.

and as we know. Be confident. The capacity to remain calm. A sloppy application says you could be sloppy at the bar. Remember that references will be checked. Reliability — When considering the high cost of employee turnover. eventually. misspellings. 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.     Be sure there are no errors. 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. bars and restaurants are not well lit. count money. composed. Do not get this confused with being flighty or flaky. Show up well groomed. restaurant owners. It’s important to determine whether the person will fit in with your clientele. DO NOT under any circumstance DRINK ON THE JOB. so it better be good. then you don't want your employer seeing you drunk or leaving with customers on your day off. Get to know other bartenders. Surprises aren't good here! Call your references so they will expect calls from your potential employers. 109 . Always make upward movements in your career. even managers at time indulge. some might consider an applicant who is married less of an employment risk than someone who is single. You want to be seen in the best light possible. For instance. Always be networking and quietly looking for your next job. This is your 20-second chance to make an impression. etc. If you were to drink on the job it impairs your abilities make rational decisions. and management team. or cross outs on your resume or application. This will make a change very easy and can actually make you in demand. 9. Likewise. assessing a prospective bartender’s personal circumstances and stability is advisable. club owners. With respects of resume tips. 10. Building a resume It is likely that your potential employer will see your resume and application before ever meeting you. They will consider the range of your work experience and length of time worked at an establishment. unless you know somebody who knows somebody. fellow-employees. Some patrons may want to even buy you a drink or want you to participate in their festivities. watch patrons. You are a professional. Personality and demeanor — Not everyone has the personality to be a bartender. not arrogant. Bartending is a very mobile skill and one of the best parts is working in lots of different environments. and emotionally in control is another important bartending attribute to assess. Employers do look at gaps in work experience. not everyone is compatible with the existing staff. Neatness and presentation reflect much about you. I know you may have gone to establishments where the bartender participated in the evenings events while on the job. If you hope to go anywhere at your job.Employees who make their work place also their hangout place are not always looked highly upon. and well spoken. Be prepared to explain lengthy gaps. and worst of all could cost you your job. as well as career and salary progression. well prepared.

Prima donnas should pick another trade. Common bartending mistakes to avoid No one is immune to making mistakes behind a bar. and energize your guests. That entails a cooperative effort: people helping each other to accomplish the stated objective. Regardless. and the other bartenders on the staff who pour according to the rules end up losing out. don’t serve it. Short-term memory — Fault lies in the undeveloped ability to recall customers’ names and what they’re drinking. Bartending should be fun. Concentrating on tips during a shift diverts your concentration from the job at-hand. they 110 . Stress and frustration must be internalized. While you’re being interviewing. When it comes to the business’s product. Running an honest till is the only financially and ethically sound course of action. Fruit garnishes should be cut daily and be used only in good condition. and increases liability. people are bound to make mistakes. Take care of your guests and the tips will take care of themselves. Among the mistakes bartenders often make is not enjoying what they’re doing. even when there may be no direct financial compensation pending. Improprieties handling cash — Running an honest till is a conscious commitment. Depositing all of the bar’s cash proceeds should be done without hesitation. Pouring heavy shots undermines the business. Serving portions — Please understand that the misconception that “heavy” gratuities result from pouring “heavy” drinks is a costly one. not vented onto the clientele or co-workers. Gratuities — Making a decent living behind a bar is best achieved through rendering prompt. Over-portioning liquor jacks up costs. Their drinks will suffer by comparison. Theft undermines trust and staff morale. There is no more effective form of marketing than the enthusiastic efforts of servers at the point of sale. Although people appreciate bartenders remembering their names. competent service. don’t take short cuts. and juices taste fresh. Even when not completely psyched about coming into work. Make sure mixes are well prepared. if a drink is not up to quality standards. Suggest new drinks and new products. bartenders must maintain their composure and remain in control of their emotions. Serving an inferior product — Whatever the reason. Success in the bar business requires a pervasive team attitude and looking out for the house’s best interests. Up-sell — Don’t be complacent just filling the orders.Ability to learn and adapt — Here is where right out of bartending school can help! No matter how experienced a bartender is. great bartenders don their “game faces” and do their level best to give bar guests a worthy performance. make things happen. swells alcohol potency. there will still be aspects of the employment that require the person to adapt to a new way of doing things. In such a detail-oriented occupation and with so much human interaction. assessing how flexible and willing to learn you appear to be is critical. Professional Demeanor — Crank up the pressure and even common courtesy quickly disappears.

Prioritizing tasks according to their highest and best use of time is a proven method of wrenching order out of chaos. Setting priorities — Working a high-volume bar requires the ability to “take care of first things first. it’s a fundamental mistake to act upon those sentiments. Your attitude and demeanor can betray how you feel as clearly as inattentive service. or preparing drink orders for servers before finishing a conversation with a regular.” such as waiting on bar customers before washing glasses. 111 .fully expect bartenders to remember what they’re drinking. Favorite customers — While it's natural to prefer serving some people to others. Treating select customers like secondclass citizens is not part of the job description.

served as an addition to a strong alcoholic drink at no charge. This beverage is served before meals to stimulate the appetite. ADD-ON. It comes in both red and colorless.A Brand of Cuban or Puerto Rican rum. BANK. apricot and other ingredients. See sour mix in this section. 112 .Same as Sour Mix. BACK. ANISETTE. BAR-TRAY. Comes in light and dark (dark being a bit sweeter). BACARDI. ALE. It’s the money with which you start. Examples: Dubonnet. 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.Bartender’s assistant that is responsible for drawing beer. Vermouth APPLE JACK.A colorless liquid made from any grain. It is fuller bodied and more bitter than beer. It is an American product. BAR MIXES. BARBACK.Non-alcohol drink. mild liqueur with the flavor of Anise (licorice). It is the intoxicating ingredient in distilled and fermented beverages.An Italian liqueur made from a brandy base with a blend of almond.A beverage made from brewed and fermented malt and/or cereal. dry and with only a slight molasses flavor. B&B. It's less sweet than Benedictine. ALCOHOL. ringing up checks and stocking. usually light bodied. The principal flavor ingredient is the Anise seed. APERITIF. vegetable or fruit. usually water. Our course offers extensive hands-on training as well as the details of using these definitions.Operating cash . It has a wine base and a low alcoholic content.An extension or addition to a drink order.A Liqueur blended with Benedictine and Cognac. pouring wine.A sweet.A French word meaning "Appetizer". AMARETTO.usually locked and counted by the establishment. making change. APRICOT FLAVORED BRANDY. the French version being Calvados.A brandy distilled from the juice of apples (also called Apple Brandy).Round tray with a skid resistant surface used to bring several beverages or items to a table.A fine brandy infused with extracts of ripe apricots it is golden brown in color and bottled at no less than 70 proof.Appendix A Bartending terminology A lot of the terms and phrases listed below are standard throughout the industry.

Fine brandy infused with extracts of fresh. CALLING ORDER. it is used in mixing drinks. contains the enzymes that convert grain starch into fermented sugar. 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. are of this type.A beer with a shot poured into the beer. BOILERMAKER.A distilled spirit made from at least 20 percent 100 proof straight whiskey. It is boiled with hops (or flavoring) prior to fermentation. 113 .One of the world's first fine liqueurs.A blend of aromatics made from numerous and sutle combinations of roots.S. It is blended either with other whiskey or neutral spirits or both. usually bourbon or rye that is at least four years old and bottled at 100 proof under U. Brandy. Gives the drink a quick mixing without shaking. This Cognac based liqueur contains a variety of herbs. BITTERS. say this to inform them of your presence. liquors or digestive. berries and herbs. Usually made in Kentucky.When behind a person. or malt and additives such as corn.Systematic order for "Calling-In" drinks to the bartender. sweet beer.A particular specified brand of any liquor requested by the customer. It has a deep purple color and is bottled at no less than 70 proof. roots. Drink “Caipirinha”.A product obtained from controlled fermentation of malt and water alone.To mix a single drink from two or more liquids. dark.BARLEYMALT.Whiskey distilled in the U. flowers. or barley-malt. BEHIND YOU. These brandies are aged in oak casks and are usually bottled at 80 proof. Bottled proof may be no less than 80. BLACKBERRY FLAVORED BRANDY. BLEND. The U. government supervision. BEER. Almost all beers sold in the U.S.The sprouted barley. BOURBON. The best-known brand is Angostura orange bitters. long enjoyed as an after dinner drink. or as aperitifs. CACHACA. and bottled at no less than 80 proof. rice or sugar. BLENDED WHISKEY. barks. made in France by the Benedictine Monks in the 16th century. BONDED. Be concerned with fruit flies with all brandies.Distilled from fermented mash of grapes or other fruits.S.A Brazilian spirit made from juice of sugar cane.A strong. ripe blackberries. Bitters is characterized by a bitter taste.Straight whiskey. BOCK BEER.S. BOX. brewed in the spring from the residue left in the vats just before they are cleaned each year. BENEDICTINE. from grains.Pour into and out of a shaker. Examples: Wild Turkey. CALL LIQUOR. bark and other secret ingredients. Old Granddad BRANDY. is also widely used in cooking. usually only once.

regardless of the quality. Examples: Sidecar. CREME DE CACAO. made with a brandy base and flavored with peels of oranges grown in the West Indies. The famous green Chartreuse. but in a separate glass.To remove all remaining silverware. corn and barley. 114 . contains some 120 different ingredients. spices and fruits.A fine brandy infused with extracts of ripe cherries. which is lighter and sweeter and now marketed in the U. contains some 130 different ingredients. which is 110 proof. from which it gets its name. meaning triple dry. Examples: Singapore Sling and Fireballs CLEAR. The aging process in charcoal barrels further removes them. The yellow chartreuse. at 86 proof. burgundy red color and is bottled at no less than 70 proof. they would ask for something with which to stir their drinks. are at least 4 years old. Betsy would reach back. Some congeners must remain. CORDIAL. The French government protects the name and no other brandy distilled elsewhere may be called Cognac. COINTREAU. CHARTREUSE.A French apple brandy distilled in Calvados. 7-up & soda water that is served with the drink. flowers. pull one of the feathers and give it to the soldiers so they could stir their drinks with it. under government supervision. and bar glasses from the bar. colorless liqueur.Any cocktail made with cream as one of the ingredients.A light-bodied blend of whiskeys usually distilled from rye.S.A term used by the general public and having several different meanings.See Liqueur.A green and yellow liquor that is one of France's greatest. Margaritas CONGENERS. bark. Produced only in Canada. dishes. Example: Boiler-maker CHERRY FLAVORED BRANDY. CREAN DRINK. The amounts of congeners are controlled by the proof at which the spirit is distilled.A fine brandy made from grapes grown in the region of Cognac France. deep. most Canadian whiskeys sold in U. esters and traces of acid found in newly distilled grain spirits.A proprietary name of a sweet. CANADIAN WHISKEY. France.S. COGNAC. It is a rich. It is a brandy base cordial and distilled with a combination of herbs. dry aroma. Most people believe that the word “cocktail” originated during the American Revolution. Similar products under other brands are known as Triple Sec.CALVADOS. There was a tavern in New York run by Betsy Flannigan who decorated her back bar with rooster tail feathers. CHASER Mixes such as: Coke. as they constitute the natural flavor of the whiskey. Cognac is known for its smoothness and heavy.The oils. COCKTAIL. Chasers can also be alcoholic such as a "beer chaser" with a shot. The formula is highly secret. roots. When soldiers came in to the bar.A dark brown or clear sweet-chocolate-flavored liqueur made of cocoa beans.

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

Small self-contained bar on rollers. vodka. sweet ale with a heavy foam. PEPPERMINT SCHNAPPS.System of measuring the alcoholic content of spirits.spirits are used in blended whiskeys and in the making of gin. PICKS.The typical garnish for frozen and coffee drinks.A light. which enhances the overall taste and appearance. NIGHTCAP.non-alcoholic almond-flavored syrup used principally in the making of Polynesian drinks. NUTMEG. garnishes and mixes are stored for access for the bartenders. and many other types of liquor. onions. PROOF. PARTY.Served over ice cubes. and flags. to light brandy-like varieties selected for special 118 . proof is double the percent of alcohol.Are Rye whiskey sweetened with rock candy and fruit juice.A wine or liquor taken before bedtime. ON AND OVER. PERNOD. lager type of beer.A French anise-flavored liqueur and absinthe substitute.A drink designed to relieve the effects of overindulgence in alcohol. darker and thicker than stout.A particular group of customers. This spice is sprinkled on top of the whip cream. ROCK AND RYE.S. ORGEAT. Example: a whiskey marked ‘86 proof’ is 43% alcohol REACH-IN. Most rum are blends of several aged rums.A peppermint-flavored liqueur similar to white Crème De Menthe. on request only. PICK-ME-UP. OUZO. PREMIUM. PILSNER. May have slices of fruit or crystals of rock candy in the product. ON THE ROCKS. but lighter in body and drier in taste.A brand of product specifically asked for that carries a premium price (expensive alcoholic beverages). Used to serve in a foyer or any area.Rich.Small refrigerator. In the U.An alcoholic distillate produced from the fermented juice of sugar cane. PORTA BAR. RUM.A Greek brandy with anisette flavor. PORTER. Ranging from heavy pungent types. Pernod is used as an aperitif and as an ingredient in some cocktails. cane syrup and molasses and bottled at no less than 80 proof.Used in spearing olives. usually 2-3 doors on back bar where all juices.A drink made in the blender or mixer and then poured over ice (rocks).

gin.A tall chilled and sweetened red wine or brandy laced with triple sec poured over ice with a splash ginger ale or 7up and marinade fruit.Same as a shot.An extremely popular Jamaican liqueur. TRAILING. Sloe-berries are a type of plum that comes from the blackthorn bush.A distilled spirit of Mexico made from the fermented juice of the maguey plant (base or heart). traditionally rum-based cocktail & fill with cracked ice. SIDE OR BACK. 119 .Distilled from a mash of grain containing not less than 51% rye. but made from a rectified cane sugar distillate. SIMPLE SYRUP. SHERRY.The action used to pour more liquor by slowly tipping the jigger as the pour bottle continues to pour. Used for replacement of sugar because there is no dissolving involved. It is a rich.A tall.These are vodka. tequila.Any non-alcoholic beverage served in addition to an alcoholic beverage. dry. TIA MARIA. deep red in color. It ranges in color from pale to dark amber and is made either extra dry. SERVICE BAR. Flavored with a concentrate of the famous blue mountain coffee. SWIZZLE.Made with half sugar / half hot water. scotch whiskeys are blended whiskeys deriving their individual personalities from native barley grain and traditional pot stills. elsewhere the spirit is known as mescal. but most of the time served chilled. There are two main types of rum: light-bodied dry with only a very slight molasses flavor and heavy-bodied darker which is sweeter and more pungent. not rum-based. SHOOTER. Example: Sloe Gin Fizz SPIRIT. The sweet type is sometimes called "cream" or "golden" sherry. RYE WHISKEY. SCOTCH WHISKEY. All scotch blends contain malt and grain whiskeys. Their distinctive smoked flavor comes from drying malted barley over peat fires. All the scotch imported into this country is at least four years old and is usually 80 to 86 proof. medium dry or sweet. A stirring rod or swizzle stick is quickly rotated between the palms of the hands to form frost on the glass. SLOE GIN.Produced only in Scotland.A wine that is characterized by its "nutty" flavor.Not really a gin but a liqueur distilled from sloe berries. SPOTTERS – Professional bonded people paid by the establishment who come in pretending to be customers to observe the bartender’s service to detect wrong practices that affect costs and customer service. whiskey and brandy.The bar that is used by the dining room cocktail waitress only. TEQUILA. SANGRIA. It is much like bourbon in color. flavor and color. Only Mexico may bear the name.aroma. rum. Served in a tall glass with ice. but it is different in taste and heavier in flavor.

sweet English ale with a strong malt flavor. STIR STICKS Smaller and thinner than tall straws. Examples: Gibson. Used in all Collins drinks. TUMBLE. vodka is usually distilled from grain and wheat. SOUTHERN COMFORT. berries.Means drinks served without alcohol. and placed in most drinks to enhance the overall presentation. and virtually tasteless. Usually means “no ice. odorless. Kamikazes.A very dark.Just a small amount (touch) of mix added to a drink. Ice Teas.TRIPLE SEC. colorless liqueur made from the Dutch West Indies orange peel.A sliced piece of lemon peel usually 2 inches in length placed in certain cocktails.An alcohol-based. 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. STAND-UP BAR. flowers and seeds. STEGRA.Metal container that generally holds all of the "bar or house" liquors.A delicious liqueur imported from Italy. VERMOUTH. and Long Island Ice Teas.” VANDERMINT.White appetizer wine flavored with as many as thirty to forty different herbs. 120 . STATION.To prepare or replenish a reserve supply of an item. roots. tasting similar to lemonade.A chocolate liqueur flavored with peppermint.The act of pouring a drink from one glass to another. Refer to Garnishes for illustrations and preparations. SPLASH. Examples: Sidecar. STOUT. Stegra is made with citrus. Margarita.Your particular work area. SOUR MIX. STOCK. Martini. is colorless. Manhattan. It is light amber in color. TWIST.Most versatile of all alcoholic beverages. triple distilled. It was originally made in Russia from potatoes. but in the U. UP / STRAIGHT UP. located directly below the station. Vodka is not aged. Both are delicate and will lose their freshness if left too long in an unopened bottle.Area in the lounge for customers to stand while drinking. various herbs and spices and with a delicate anise flavor.Cocktails & shots are stirred and chilled then strained into a glass.Same as bar mix.An American-made liquor with a bourbon base and containing peach and other fruit flavors. Shirley Temple Example: VODKA.S. Margaritas. Derived from a concentrate and mixed with water. Rob Roy VIRGIN. 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. It has an orange flavor. SPEED RACK.

Liquors used when guest does not specify brand. vodka on the rocks. TODDY. WELL STATION. / V. Gin.A triangular segment of lime. Rum.A sweetened drink of liquor and hot water.Any drink served in taller glasses than highball glasses.P.. Scotch. WELL LIQUOR. Initials stand for Very Special and Very Superior Old Pale.Glass of water served with the drink.STRAIGHT UP. Blue Hawaiian.Means the categorizing of certain types of brandies or cognacs. WATER BACK.O. Distilled from the mash of grain.S. 121 . WELL / POUR LIQUOR.A round slice of lime. V. and Ice teas. often with spices and served in a tall glass.Refrigerator located in kitchen area.Any drink or liquor served without ice or with the ice strained out. Examples: Alabama Slammer. Brandy or Tequila poured when the brand is not specified. WEDGE. WHISKEY. Vodka. WHEEL. scotch and soda. VOUCHER. WALK-IN.The standard credit card form. TALL. Examples: Bourbon and water.Where the bartender prepares drinks. See liqueurs and cordials section.Bourbon.The general name for liquor of not less than 80 proof.S.

Intentionally left blank 122 .

Boston Massachusetts (617) 247-0816 885 Main Street. you will receive a refund of all monies paid. SECTION 13K): 1. 2. 9. 7. A list of such administrative costs is attached hereto and made a part of this agreement. less the actual reasonable administrative costs described in paragraph 7. you will receive a refund of at least seventy-five percent of the tuition.00 DISCOUNT $______ OTHER CHARGES $0 TOTAL CHARGES: $_______ STUDENT’S METHOD OF PAYMENT:___________________________________________________________ REFUND POLICY (AS PER M. which administrative costs shall not exceed fifty dollars or five percent of the contract price. whichever is less. 32 clock hours PERIOD BEYOND W HICH LATE REGISTRATION WILL NOT BE ACCEPTED: First class:________________ DATE COURSE BEGINS:___/___/___ DATE COURSE ENDS:___/___/___ TUITION FEE: $445. you will receive a refund of at least fifty per cent of the tuition. Administrative Costs Equal: __________ A completed and signed copy of this agreement must be provided to the student. You may terminate this agreement at any time. 3. If you terminate this agreement during the third quarter of the program. If you terminate this agreement after the initial five day period.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. CHAPTER 255.edu or 781-338-6048. If you wish to terminate this agreement. If you terminate this agreement during the first quarter of the program. you will receive a refund of at least twenty-five percent of the tuition. 5. 8. questions. Office of Proprietary Schools. you must inform the school in writing of your termination. which will become effective on the day. If you terminate this agreement within five days you will receive a refund of all monies paid. less the actual reasonable administrative costs described in paragraph 7. If you subsequently terminate this agreement prior to the commencement of the program. Student’s Signature: ________________________________________Date:__________________ SCHOOL OFFICIAL’S SIGNATURE: _________________________________DATE:________________ 123 . such writing is mailed. Tewksbury Massachusetts (978) 640-9488 PROGRAM OR COURSE NAME: PROFESSIONAL BARTENDER’S PROGRAM STUDENT NAME: ____________________________________PHONE:______________________ ADDRESS:_____________________________________________________________________ ENTRANCE REQUIREMENTS: 18 YEARS OR OLDER. The school is not obligated to provide any refund if you terminate this agreement during the fourth quarter of the program. less the actual reasonable administrative costs described in paragraph 7. less the actual reasonable administrative costs described in paragraph 7.L.G.mass. Any comments. This school is licensed by the Massachusetts Department of Education. If you terminate this agreement during the second quarter of the program. 6. provided that you have not commenced the program. you will be responsible for actual reasonable administrative costs incurred by the school to enroll you and to process your application. or concerns about this school’s license should be directed to proprietaryschools@doe. 4.

124 .

If you terminate this agreement during the second quarter of the program. 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. 4. 32 clock hours PERIOD BEYOND W HICH LATE REGISTRATION WILL NOT BE ACCEPTED: First class:________________ DATE COURSE BEGINS:___/___/___ DATE COURSE ENDS:___/___/___ TUITION FEE: $445. less the actual reasonable administrative costs described in paragraph 7. CHAPTER 255. 8. you will receive a refund of at least twenty-five percent of the tuition. 3. 6.L.mass. you will receive a refund of all monies paid. provided that you have not commenced the program. you must inform the school in writing of your termination. you will receive a refund of at least fifty per cent of the tuition. If you terminate this agreement after the initial five day period. 7. 9.edu or 781-338-6048.00 DISCOUNT $______ OTHER CHARGES $0 TOTAL CHARGES: $_______ STUDENT’S METHOD OF PAYMENT:___________________________________________________________ REFUND POLICY (AS PER M. SECTION 13K): 1. This school is licensed by the Massachusetts Department of Education. If you terminate this agreement during the first quarter of the program. such writing is mailed. 2. A list of such administrative costs is attached hereto and made a part of this agreement. questions. The school is not obligated to provide any refund if you terminate this agreement during the fourth quarter of the program. Student’s Signature: ________________________________________Date:__________________ SCHOOL OFFICIAL’S SIGNATURE: _________________________________DATE:________________ 125 . less the actual reasonable administrative costs described in paragraph 7. you will be responsible for actual reasonable administrative costs incurred by the school to enroll you and to process your application. 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. If you terminate this agreement during the third quarter of the program. which will become effective on the day.G. or concerns about this school’s license should be directed to proprietaryschools@doe. If you wish to terminate this agreement. Boston Massachusetts (617) 247-0816 885 Main Street. You may terminate this agreement at any time. Office of Proprietary Schools. 5. less the actual reasonable administrative costs described in paragraph 7. you will receive a refund of at least seventy-five percent of the tuition. If you terminate this agreement within five days you will receive a refund of all monies paid. Tewksbury Massachusetts (978) 640-9488 PROGRAM OR COURSE NAME: PROFESSIONAL BARTENDER’S PROGRAM STUDENT NAME: ____________________________________PHONE:______________________ ADDRESS:_____________________________________________________________________ ENTRANCE REQUIREMENTS: 18 YEARS OR OLDER. If you subsequently terminate this agreement prior to the commencement of the program. Administrative Costs Equal: __________ A completed and signed copy of this agreement must be provided to the student. whichever is less.

Appendix D Notes page 126 .

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