2011 Bartender Student Guide

Licensed by the Massachusetts Department of Education

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Table of contents
INTRODUCTION
About our Company Program Goals Use of this manual

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CLASS 1
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

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CLASS 2
Free Pouring The “free pour” system Drink rules Drink measurements Rocks Drinks One liquor rocks drinks Two liquor rocks drinks Three liquor rocks drinks
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Traditional Martinis and Manhattans Traditional cocktails Work Sheet

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CLASS 3
Margaritas Traditional Margaritas Straight up Margaritas Margarita Drinks

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CLASS 4
Tall drinks Shooters Study Sheets

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CLASS 5
Frozen drinks Mixing Frozen Drinks Cream drinks Coffee drinks Flamed drinks The Secret of Flaming Cordial list

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

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

Every bar has a checklist of what is necessary to operate the bar when it gets busy.  Using definite measures in recipes makes them more difficult to create for someone who uses different measurements. the drink creator can be assured that wherever the drink is mixed.Opening & Closing the Bar    Cut garnishes (See the Garnishes section for details).  Using relative measurements in recipes makes drinks easier to make. The conversion table on the next page will help you determine measurements in different units. o Do you have enough of each glass type and are they clean? o What about beer and wine? o Do you have a corkscrew and bottle opener? o Check your beer kegs. This should be the ultimate goal for everyone who creates mixed drinks. it could mean the difference in your tip. Check your glassware and products. Set up your “Bank” (See the Money Handling section for details). Whether you have been tending-bar for 15 years or 15 hours. 8 . Make sure you have all of the bartender’s equipment. there is no single universal unit of measure. If proportional units are used. you need to follow the checklist to a tee. When a customer needs to sign off their tab and you don’t have a pen. Are they full? o Do your beverage dispensers work properly and do they dispense the correct products?  Measurements Liquor Dispensing Units Jigger Unfortunately. it tastes the same.

= centiliter.1 29.5 29.780 (20 btl.) (oz.) 2.868 11.) Tappit-hen Methuselah (8 btl.5 119 177 257 1/32 1/8 3/8 1 1 1/8 0.824 Miniature (nip) 59.) Salmanazar (12 btl. = deciliter 9 .8 16 19.177 0.1 1 10 dL. 0.) (oz.6 32 38. cL.01 0.) 4.) 18. 1 10 100 cL.) Magnum (2 btl.Standard Units Milliliters Ounces (mL.4 64 128 Wine and Champagne Liters Ounces (L.) 0.478 3.6 12.3752 12 Jeroboam (4 btl. mL.5 384 44.9 13 1½ 4 6 8 2 8 9.) Pint (½ btl.1 1 Imperial Quart 1137 1894 3789 mL.739 1.9 gal.434 5.788 6 25 52 104 128 0. cL.) Quart (1 btl.2 Half-Pint (US) 257 Half-Pint (UK) 284 Tenth Pint (US) Pint (UK) Fifth Quart Half-Gallon (US) Gallon (US) 378. thus: mL.9 3.) Dash Teaspoon Tablespoon Pony Shot Splash Measure (msr.) Baldhead (16 btl.3 25.912 8. = milliliter. dL.7 11.66 Metric Measurements The metric system is based on tens.7 26. 0.5 3.2 944 Nebuchadnezzar 14.88 472 568 755.) Demijohn (4.956 Jeroboam (6 btl.) Mickey Jigger Wine glass Split Cup 0.) Split (¼ btl. dL.

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

)______________ ____ 3. 11 . What are sparkling wines? _______ Are all champagnes sparkling wines?___ __ Are all sparkling wines champagnes?___ _ __ Cocktail Glass This glass has a triangular bowl design with a long stem and is used for a wide range of straight-up (without ice) cocktails including Martinis.)_____________________ 2. Cosmopolitans. and Gimlets.)_________________ __ It is a good idea to________________the glass before using. Typical Size: 12-16 oz. 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. The glass is also known as a martini glass. Use this glass for all Sparkling Wines & Champagnes. Coffee Mug This mug is the traditional glass mug used for hot Coffee Drinks. Typical Size: 6 oz.)_ ________________ ___ 4. Cognac & Brandies Name 4 products that get poured into this glass: 1. Typical Size: 4-12 oz. Champagne Flute This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse. Manhattans. Pilsner (the traditional beer container) Typical Size: 12 oz. Cognacs & Brandies Typical Size: 12 oz.

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

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

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

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

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

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

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

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

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

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

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

Vodka & fill with orange juice CAPE CODDER 1 ¼ oz. Vodka & fill with orange juice. Screwdriver ONE Liquor Juice Drink Ingredients: 1 ¼ oz.       SCREWDRIVER 1 ¼ oz. Pour the spirit in first then fill all the way to the top with the juice. Vodka & fill with 50% orange juice and 50% cranberry juice GREYHOUND 1 ¼ oz. Directions: 1st fill the glass ALL the way to the top with bar ice. Vodka & fill with cranberry juice SEA BREEZE 1 ¼ oz. Pour the spirit in first then fill all the way to the top with the juice. Pour the spirit in first then fill all the way to the top with the juice. GARNISH: Lime Wedge Build into highball glass. Shake or tumble is recommended but not required. Sea Breeze ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Build into highball glass. Vodka & fill with cranberry juice. Cape Cod ONE Liquor Juice Drink Highball Glass sip sticks Ingredients: 1 ¼ oz. Vodka & fill with 50% cranberry juice & 50% grapefruit juice. Shake or tumble is recommended but not required. Build into highball glass. Shake or tumble is recommended but not required. Vodka & fill with grapefruit juice.Highball drinks Highball glasses are usually 8 to 10 ounces in volume and are used primarily for 1 & 2 liquor drinks. GARNISH: Orange slice 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. Highball Glass sip sticks 23 . Vodka & fill with 50% pineapple juice and 50% cranberry juice MADRAS 1 ¼ oz. Vodka & fill with 50% cranberry juice and 50% grapefruit juice HAWAIIAN SEABREEZE 1 ¼ oz.

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

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

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

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

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

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

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

31 .

A count is simply counting by using one-thousand after each number: 1 one-thousand. etc. 3 one-thousand. Free pouring Drink rules Rocks drinks Martinis and Manhattans Free Pouring Free pouring is the ability to accurately measure the ingredients of a drink without the use of a jigger. 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 one-thousand. 3. 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. it’s now time to get into time saving pouring and more complex drinks. 4. The “free pour” system Free pouring is done by “counts”.

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

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

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

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

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

Work Sheet MARTINIS & MANHATTANS The first question you should ask is: Would you like that: STRAIGHT UP OR ON THE ROCKS? * Quantities are the same for straight-up and on the rocks manhattans and martinis and martinis._______ Vermouth PERFECT. ¼ oz Dry Vermouth List the garnishes for the following: ROB ROY___________________________________________________________ OLD FASHIONED_____________________________________________ ALL FLAVORED MARTINIS____________________________ COSMOPOLITAN_____________________________________ 38 . Gin or Vodka = ____Count ½ oz. MARTINIS Are made with Gin as the main ingredient but could also be Vodka. TOTAL PRODUCT!!! Garnish with Olive (Lemon Twist upon request) GIBSON____________________________________________________________ GIMLET_____________________________________________________________ DRY. ** It is typically a good idea to ask which one is preferred. Sweet Vermouth = ______Count Totals : ______ oz.Less Vermouth (1/4) X-DRY. Whiskey = ______ Count ½ oz. Totals : ______ Count Garnish with Cherry DRY.** Standard recipe= 2 ½ oz. Dry Vermouth = ____Count Totals : ______ oz.¼ oz Sweet Vermouth. Totals : ______ Count ALL MARTINIS AND MANHATTANS = 3 OZ.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.

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

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

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. NO garnish 4. Shooters are: 1. NO ice 3. Malibu. cranberry juice SURFER ON ACID Jagermeister. Chilled and shaken 2. pineapple juice 41 . Apple Pucker.Shooters Shooters are called Shooters because people “shoot” them down in one big gulp.

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

1 ¼ ounces is equivalent to a 3._____ 13. as spirits are ________________in order to gain their high alcohol content. 39. Blue Hawaiian is made in a tall glass. Grand Marnier is a cordial. 26. Squeeze all lime wedges directly into the drink. Alabama Slammers contain bar (sours) mix. Vodka is poured last in a layered B-52. Red wine is served at room temperature._____ 18. _______________ is a liqueur made from dark coffee beans and usually used in Toasted Almonds and B-52's. and it is a good idea to______ the glass. A Gold Margarita contains Grand Marnier. What does a toasted almond. Salty Dogs & Greyhounds have the same ingredients. Gibson's are garnished with an olive._____ 4._____ 19. Drinks with soda water & tonic-water usually are garnished with a ____________._____ 9. A Tom Collins is made with ________ and the garnish is a________._____ 6. Drambuie falls under the classification of a __________________. Mimosas contain orange juice. Sambucca is sometimes served with 3__________________. Rosē is a white wine. There are many imitations. 30. White Russian and a B-52 all have in common? They all have ________. 34. A Dry Manhattan contains Dry Vermouth._____ 5. List 3 types of wine. 33. ________________is a brand of rum in a white bottle. 32. All drinks made with cranberry juice are usually garnished with a__________ wedge. Fortified wine is wine that has vermouth added._____ 11. True or False Section Please write T or F._____ 21.25. _____ 43 . Beer and wine are ______________ to get their alcohol content. 40. Mimosas contain Champagne. Sours & Collins should always be shaken. ___________________ are made in only one region in France. Old Fashions require a muddle to mash the garnishes. Name three drinks that require lime juice: __________________ _____________________ ___________________ 31._____ 12. 37. Martinis are garnished with an olive or a twist. The correct garnish for a gimlet is a___________ 36._____ 22. 1 liquor on the rocks such as whiskey is a measurement of 2 ounces._____ 10. Cognac is served in a _______________snifter. Dewars is a cordial. but they are truly only sparkling wines._____ 14. 28._____ 15. 35._____ 16. A dry Rob Roy contains Sweet Vermouth. A shot glass measures ____________ ounces. measurements._____ 8. Pony glasses are usually 1 oz. 1)_______________ 2)_____________ 3)_____________ 29. 1.000 count. 38._____ 17. It tastes like coconut and goes especially well in Pina Colada's and Rumrunners. Vermouth falls under the classification of an ______________. _____ 3. 27._____ 7. A gimlet is served in either a__________ glass or straight-up in a_______ glass._____ 2._____ 20.

_____ Garnish Section Cape Cod____________ Sea-breeze ____________ Kamikaze____________ Gimlet____________ Woo Woo____________ Scarlet O'Hara____________ Rum & Coke____________ Tonic/Soda Water or Bottled Water____________ Cuba Libre ____________ Tequila Shot ____________ Bloody Mary____________ T&T____________ Margarita____________ Strawberry Daiquiri ____________ Ice Tea____________ Brandy Alexander Frozen/Coffee Drinks____________ Tom Collins____________ Rob Roy____________ Shirley Temple____________ Whiskey Sour____________ Old Fashion____________ Bacardi Cocktail ____________ Ward Eight____________ Martini____________ Sloe Gin Fizz____________ Daiquiri____________ Grape Crush____________ Gibson____________ 44 ._____ 34. A Grand Gold Margarita contains Grand Marnier._____ 28._____ 25. measurements_____ 24. If requested._____ 30. A frozen drink recipe does not change from the original recipe. Never suggest a TOP SHELF brand of alcohol with cocktails. Burgundy wine should always be served room temp._____ 27.23. Always shake Manhattans and Martinis. Pony glasses are usually 2 oz. all coffee and frozen drinks get whip cream._____ 33. _____ 26._____ 31. Never scoop ice with glassware. The correct garnish for a Bloody Mary is a celery stalk. Rose is a blush wine. All customers get a napkin after the drink is served._____ 32._____ 29. Kahlua is poured first in a layered B-52.

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

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

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

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

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

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

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

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

Glassware 53 .

“Beer clean” glasses 54 .

Things to know about beer apparatus 55 .

56 .

57 .

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

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

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

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

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

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

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

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

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

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

Canadian Whiskey is from a blend of cereal grains. for the whiskey to be classed as straight bourbon. are called light whiskeys. such as sherry wine and caramel (burned sugar). All whiskeys are made from grain or malt (sprouted grain) or from both. when it was discovered that a mixture of grain varying from 50 to 80 percent malt resulted in a more marketable product. representing twice the volume percentage of alcohol. The proof increases as the water content partly evaporates. and water. sometimes including small amounts of rice. For Scotch. Japanese. others. is still much esteemed by connoisseurs. The alcoholic strength of whiskey is measured by a figure known as the proof. American Whiskeys are further characterized broadly. the process commences with milling and cooking the grain. Certain other substances. including malted barley. which is pure malt whiskey. mellow. develop color. Irish Whiskey is from a mixture of five different grains. the resultant vapor is liquefied in water-cooled coils. characterized by their less intense flavor. It passes successively through a heated vaporization still. 68 . These starches then are converted to sugar by malt. 5. for most other whiskeys. pure malt whiskey. their coloration is derived either from the introduction of caramel or from exposure to the effects of charred wood. (In the production of Scotch. or from a combination of both. Whiskeys are produced by a fermentation process roughly analogous to the leavening of sourdough bread and are thus called sour mash whiskeys. Fermentation is then activated by the introduction of yeast. 2. After distillation. selfgenerated malt is produced by arresting germination of the barley. and the resultant mash is stirred or otherwise agitated until the sugars present are dissolved. For American Whiskeys. Bourbon Whiskey is from a county in Kentucky or Tennessee. Scotch is distilled primarily from barley. and both processes are repeated. has been only sparingly produced since 1853.grains. but seldom wheat or rye. 4. or rye for it to be classed as straight rye. which converts the sugars to alcohol then distilled. from various blended grains. Wort. the stillcolorless whiskey is deposited in charred wooden (usually oak) barrels and left to mature. Therefore. malt is added to the basic grain mixture. over peat fires from which the characteristic smoky flavor of finished whiskey is derived—and is then lightly milled.) Hot water is then added to the malted grains. however. the malted grain is dried at this juncture—traditionally. Most whiskeys are light to dark amber in hue. is strained into fermenting vessels. The quality of the water used is considered crucial to the quality of the whiskey. For Scotch the whiskey-making process begins when whole grain is steeped in water to promote germination. Straight Scotch. as rye or corn whiskey. Types of Whiskey 1. the liquid thus produced. and purge itself of impurities—a process that may take up to 20 years but most commonly is of 8 years' duration or less. 3. most distilleries have access to spring water that passes up through granite or limestone. whatever they may be. In both cases the object is to release the starches stored in the endosperm of each seed of grain. may be added to blended whiskey in small amounts.

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

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

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

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

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

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

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

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

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

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.

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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
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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.

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Interviewing process and skills 4. Graduate services 3. Building your resume 5.Class 8 You now know how to run a bar employing excellent customer service. 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 . Common bartending mistakes to avoid 6. In this last class you will learn: 1. Products and premium brands 2. money management. beverage management and also preparing layered drinks.

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 Whiskey Jack Daniel's® Old No..7 Te. 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 .

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 .

) Click the Grad Services button. The approximate date that you graduated:_____/________200?. 2. please email: enroll@bartendingschool.com Interviewing process and skills Here is an explanation of the interview process in the hospitality industry and what beverage managers look for during the interview. It’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. Please write here the name of your instructor:________________________.Graduate Services Please read this entire section! Here are the directions to begin your job search using our online job assistance site: 1. They know that bartenders are key employees.com 2. Good beverage managers will be good listeners. They will watch your facial expressions and your body language. getting the new jobs.________________. For all questions. They serve their clientele. It will be more advantageous in the long run to delay hiring another bartender until the right candidate can be found. This will bring you to Graduate Services: 3. Maintaining a qualified bartending staff requires time and a great deal of effort. dole out their inventory. ____/______200? Write your password here:____pin #: ______________.) First: Go to http://wwwbartendingschool. and have their hands in the till.) Fill out the form on line & send in the request! 1. 5. 4. The date that you took the ServSafe alcohol certification. The best telephone number to reach: (____). 104 . getting a copy of your diploma or for any other school matters. 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. 3. The costs of hiring the wrong bartender can be staggering.

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

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.

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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.

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

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

Your attitude and demeanor can betray how you feel as clearly as inattentive service. 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. Treating select customers like secondclass citizens is not part of the job description. 111 . or preparing drink orders for servers before finishing a conversation with a regular.fully expect bartenders to remember what they’re drinking. Favorite customers — While it's natural to prefer serving some people to others.” such as waiting on bar customers before washing glasses.

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

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

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

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.
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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.

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

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

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

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

Intentionally left blank 122 .

L.mass. 7. less the actual reasonable administrative costs described in paragraph 7. 4. You may terminate this agreement at any time. CHAPTER 255. If you terminate this agreement within five days you will receive a refund of all monies paid. or concerns about this school’s license should be directed to proprietaryschools@doe. 2. 6. whichever is less.G. 8. Boston Massachusetts (617) 247-0816 885 Main Street. questions.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. Student’s Signature: ________________________________________Date:__________________ SCHOOL OFFICIAL’S SIGNATURE: _________________________________DATE:________________ 123 . less the actual reasonable administrative costs described in paragraph 7.00 DISCOUNT $______ OTHER CHARGES $0 TOTAL CHARGES: $_______ STUDENT’S METHOD OF PAYMENT:___________________________________________________________ REFUND POLICY (AS PER M. provided that you have not commenced the program. If you terminate this agreement after the initial five day period. 3. 9. If you terminate this agreement during the first quarter of the program. If you terminate this agreement during the second quarter of the program. you must inform the school in writing of your termination. you will receive a refund of at least twenty-five percent of the tuition. you will receive a refund of at least fifty per cent of the tuition. you will receive a refund of all monies paid. If you subsequently terminate this agreement prior to the commencement of the program. A list of such administrative costs is attached hereto and made a part of this agreement. Office of Proprietary Schools. which will become effective on the day. Tewksbury Massachusetts (978) 640-9488 PROGRAM OR COURSE NAME: PROFESSIONAL BARTENDER’S PROGRAM STUDENT NAME: ____________________________________PHONE:______________________ ADDRESS:_____________________________________________________________________ ENTRANCE REQUIREMENTS: 18 YEARS OR OLDER. you will receive a refund of at least seventy-five percent of the tuition. If you wish to terminate this agreement. This school is licensed by the Massachusetts Department of Education. you will be responsible for actual reasonable administrative costs incurred by the school to enroll you and to process your application. Administrative Costs Equal: __________ A completed and signed copy of this agreement must be provided to the student. 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. Any comments. less the actual reasonable administrative costs described in paragraph 7. 32 clock hours PERIOD BEYOND W HICH LATE REGISTRATION WILL NOT BE ACCEPTED: First class:________________ DATE COURSE BEGINS:___/___/___ DATE COURSE ENDS:___/___/___ TUITION FEE: $445. If you terminate this agreement during the third quarter of the program. 5. SECTION 13K): 1.edu or 781-338-6048. which administrative costs shall not exceed fifty dollars or five percent of the contract price. such writing is mailed.

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whichever is less. Tewksbury Massachusetts (978) 640-9488 PROGRAM OR COURSE NAME: PROFESSIONAL BARTENDER’S PROGRAM STUDENT NAME: ____________________________________PHONE:______________________ ADDRESS:_____________________________________________________________________ ENTRANCE REQUIREMENTS: 18 YEARS OR OLDER. you will receive a refund of at least fifty per cent of the tuition. Office of Proprietary Schools. CHAPTER 255. Administrative Costs Equal: __________ A completed and signed copy of this agreement must be provided to the student.mass. If you terminate this agreement after the initial five day period.00 DISCOUNT $______ OTHER CHARGES $0 TOTAL CHARGES: $_______ STUDENT’S METHOD OF PAYMENT:___________________________________________________________ REFUND POLICY (AS PER M.Appendix C Enrollment Agreement – Student Copy Enrollment Agreement – Student Copy Professional Bartenders School of New England 332 Main Street Worcester Massachusetts (774) 286-1228 142 Berkeley Street. This school is licensed by the Massachusetts Department of Education.G. 2. less the actual reasonable administrative costs described in paragraph 7. you must inform the school in writing of your termination. which administrative costs shall not exceed fifty dollars or five percent of the contract price. If you terminate this agreement during the third quarter of the program. Student’s Signature: ________________________________________Date:__________________ SCHOOL OFFICIAL’S SIGNATURE: _________________________________DATE:________________ 125 . You may terminate this agreement at any time.edu or 781-338-6048. 3. which will become effective on the day. such writing is mailed. or concerns about this school’s license should be directed to proprietaryschools@doe. 9. you will be responsible for actual reasonable administrative costs incurred by the school to enroll you and to process your application. less the actual reasonable administrative costs described in paragraph 7. Boston Massachusetts (617) 247-0816 885 Main Street. 32 clock hours PERIOD BEYOND W HICH LATE REGISTRATION WILL NOT BE ACCEPTED: First class:________________ DATE COURSE BEGINS:___/___/___ DATE COURSE ENDS:___/___/___ TUITION FEE: $445.L. 6. 5. less the actual reasonable administrative costs described in paragraph 7. 8. If you subsequently terminate this agreement prior to the commencement of the program. 7. questions. 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. you will receive a refund of all monies paid. If you terminate this agreement within five days you will receive a refund of all monies paid. provided that you have not commenced the program. 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. Any comments. SECTION 13K): 1. If you terminate this agreement during the second quarter of the program. you will receive a refund of at least seventy-five percent of the tuition. A list of such administrative costs is attached hereto and made a part of this agreement. 4. If you wish to terminate this agreement.

Appendix D Notes page 126 .

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