Brandy, Whiskey and Rum

• All beers, wines and spirits are alcoholic

beverages
• An alcoholic beverage is any potable
liquid containing ethyl alcohol (.5 to 95%
alcohol by volume)
• All alcoholic beverages begin with the
fermentation of a liquid food product
containing sugar
• Fermentation is the action of yeast upon
sugar in solution, which breaks down the
sugar into carbon dioxide and alcohol
• The carbon dioxide gas escapes into the
air
• The alcohol, a liquid, remains in the
original liquid, which then becomes a
fermented beverage
• Beers (lager and ale) are fermented grains
• Wines are made from fermented grapes
and other fruits
• Distillation is the process of separating the
alcohol or the spirit from a fermented
liquid
• The liquid is heated in an enclosed
container, called still, to a temperature of
at least 173F
• The alcohol changes from liquid to gas,
which rises. The water remains behind
• The gas is channeled off and cooled to
condense back into liquid
• The result is a distilled spirit
• Some light rums are aged in oak barrels
for periods of one year to 20 yrs. or so for
some brandies
• The age on the label is the length in
years that the product is kept in the
barrel
• Aging in wood adds color and flavor
• Not all spirits are aged
• Beers – 3.2 to 10% by volume
• Table Wines – 7 to 14%
• Aperitif and Dessert Wines – 14 to 24%
• Liqueurs – 18 to 20%
• Spirits – 35 to 50% by volume
• Bacardi rum with 75.5%
• Neutral spirits (pure alcohol) with 95%
(not used as bar liquors)
• Proof – is a system of determining the alcohol
content and, therefore, the relative strength of
the beverage
– Also used as base for collecting federal taxes
– History: use of gunpowder – setting on fire;
if the liquid didn’t burn, the spirit is weak; if
burned fiercely, the spirit is too strong; the
spirit with “just right” for drinking burned with
a steady blue flame (turned out to be 50%
alcohol, the other 50% is water)
– A 100 proof contains 50% alcohol by volume
– Alc. 40% by vol. (80 proof)
• A distilled spirit made from wine or other
fermented fruit juice
• The word brandy comes from the Dutch word
brandewijn, meaning burnt wine.
• Spanish missionaries brought brandy to
California.
• The most popular grape brandies are;
Armagnac, (aR-mun-YAK) from France and
Pisco (PEES-ko) from South America. Armagnac
is Cognac’s only real rival.
• Pomace Brandy is made from the residue of
wine, stems and seeds. The most popular are
Grappa (GRAWP-ah) from Italy and Marc from
France.
• Cognac (CONE-yak) is the most famous of all
brandies; also called “king of the brandies”
• They are called Cognac if they are only made in
the Cognac area of France
• Only certain kinds of white grapes are used (eg
Ugni Blanc)
• Grande/Petite/Fine Champagne – grapes
from Champagne
• Comes in Three Star – 1 1/2 – 4yrs aged in
woods
• VS, VSOP (41/2 yrs +), XO (6 yrs + - 20
yrs), Napoleon and Extra (5 ½ yrs), Luxury
XO (top of the line)
• The most popular fruit brandies are: Applejack
from America, Calvados (KAL-vah-dose) apple
brandy from France, Framboise (frahm-BWAHZ)
raspberry brandy from France, Kirsch (KEERSH)
cherry brandy from Germany, Poire (PWAHR) a
Swiss pear brandy, and Slivovitz (SLIHV-uh-
vihts) a German plum brandy.
• The most popular drinks made with
brandy are; Stinger, Brandy Alexander,
Apricot Sour, Between the Sheets, and
Sidecar.
• Some bars only serve 1 1/2 ounces and
others serve 2 ounces priced accordingly
using a Brandy snifter which can contain
from 5 ounces to 23 ounces.
CB Connection
• 2 oz. Christian Brothers Brandy
1¼ oz. Sour Apple Shnapps
½ oz. sweet sour mix
lime wedge and cherries for garnish
• Shake over ice and strain drink into the
cocktail glass. Garnish glass with sliced lime
wedge
And cherries.
CB and Cola
• 2 oz. Christian Brothers Brandy
3 oz. Cola
lime wedge
• Pour ingredients over ice, stir, toss in
a lime wedge.
CB Classic Cocktail
• 1 ½ oz. Christian Brothers Brandy
1 lemon wedge
Powdered sugar
¼ oz. cherry Liqueur
½ oz. lemon juice
½ oz. triple sec
• Rub the lemon wedge around the rim
of a cocktail glass. Dip glass into a dish with
the sugar, taking care to coat sugar evenly
around the rim of the glass. Fill a drink shaker
half full with ice cubes. Pour the Brandy,
cherry liqueur, lemon juice and triple sec
into shaker and shake well. Strain drink into
the cocktail glass, throw in the lemon wedge,
and serve.
CB Stinger
• 1 ½ oz. Christian Brothers Brandy
½ oz. White Crème de Menthe
• Fill a shaker half full with ice cubes.
Pour all ingredients into shaker and shake
well. Strain drink into a cocktail glass.
SIDECAR
• 1 1/2 oz bourbon, Cognac or Armagnac
• 3/4 oz Cointreau
• 1/4 oz lemon juice
• Pour the ingredients into a cocktail shaker
with ice cubes. Shake well. Strain into a
chilled cocktail glass.
• A Whiskey is a spirit distilled from grain
• Whiskey (whiskeys) spelling is American
and Irish; Whisky (whiskies) is from
Scotland and Canada
• Scotch, Irish, Bourbon, Rye, Blends, Light
and Canadian Whiskeys
• 4 major whiskey producing countries:
Scotland, Ireland, Canada and USA
• Whiskey drinks are served before, after or
between meals but they are not usually offered
with the meal.
• Neat/Straight: undiluted, at room temperature.
Serve in a shot glass or any small glass with a
separate glass of ice water beside it
• On the Rocks: poured over ice in a 5-7 ounce
rocks glass
• With a Splash: mixed with water
• With a Soda: mixed with soda or high quality of
sparkling spring water.
Old fashioned Bourbon Whiskey Dixie Whiskey Cocktail
Whisky Sour (whiskey, lemon Manhattan (1 1/2 oz of whiskey juice
and sugar syrup) ¼ oz sweet vermouth and a
dash of Angostura Bitters with
maraschino cherry (optional).
• A spirit distilled from molasses or sugarcane
• Also spelled rhum
• Arrack (rice/molasses) and Cachaca (sugarcane)
• Types of rum: White or Silver – Aged
only a year or two, highest alcohol
content
Amber or Gold – Aged at least 3
years
Red Label or Dark – Aged 6 years
or more, lower alcohol content
Rum Vieux – Aged 10 yrs or more,
compared to Cognacs
Pina Colada
• 3 oz Light Rum
• 3 tbsp (crushed) Pineapple
• 3 tbsp Coconut Milk
• Put all ingredients into an electric
blender with 2 cups of crushed ice.
Blend at a high speed for a short length
of time. Strain into a glass and
serve with a straw.
Zombie
• Crushed ice
• white rum
• gold rum
• 1 dash Angostura
• orange juice
• lemon juice
• pineapple juice
• sugar
• Fill the shaker half with crushed ice,
add the two kinds of rum, angostura,
juices and shake well. Strain in a hurricane
glass with ice in the bottom. Garnish with
orange and pineapple slices.
Mai Tai
1 oz. light rum
1 oz. dark rum
one-fourth oz. Orange Curacao
Juice of one-half lime or lemon
(depending on your zing)
Orange juice
• Brand Name
• Place of Origin
• Type of Beverage
• Alcohol Content
• Bottle Size/Capacity
• Name of Producer
• Address of Producer
• Eat your breakfast/lunch
• Be on time
• Come in right uniform
• Come prepared
• Participate
• Enjoy
• Learn