dot region iii clarification, description and ... · pdf filereference module for circulation...
TRANSCRIPT
WELCOME
BARTENDING
SEMINARReference Module for Circulation
DOT Region III
July 06 to 08, 2011
Resource Speaker: Julius Cesar Q. Judalena
BARTENDING
INTRODUCTION
BAR SET-UP
GUIDELINES IN SERVING BEVERAGES
BEVERAGE MERCHANDIZING & UPSELLING
WHAT DRINK WITH WHAT FOOD
CLARIFICATION, DESCRIPTION AND NUTRITIONALVALUE OF WINES
SERVING WINES
DRINK MIXING
SAMPLE COCKTAILS
FOOD AND BEVERAGE
ORGANIZATIONAL CHART
F&B
DIRECTOR OR MGR
OUTLET MGR OR
SUPERVISOR
BAR MGR. OR
SUPERVISOR
BANQUET MGR.
OR SUPERVISOR
ROOM SERVICE
MGR. OR
SUPERVISOR
CAPTIAN WAITERROOM SEREVICE
CAPTIANBANQUET CAPTAIN
ROOM SERVICE
ORDER TAKERWAITERS
BAR CAPTIAIN
BARTENDER BANQUET WAITERS
BUSBOYSROOM SERVICE
WAITERBAR ATTENDANTS
BAR BOYS
BANQUET
RECETIONIST
ORGANIZATIONAL CHART OF A BAR
BAR MANAGER
ASSITANT BAR MANAGER
OPENING CAPTAIN CLOSING CAPTAIN
BARTENDER
BAR ATTENDANTBAR ATTENDANT
BUSBOY BUSBOY
Bar service should be executed in accordance
with prescribed standards and with
graciousness to ensure customer
satisfaction.
For a faster and more efficient bar service,
mis-en-place requirements: bar stocks, tools,
equipment, etc. must be ready prior to
operations.
INTRODUCTION TO BARTENDING
Bartending is the art of mixing drinks
Bartending is a profession not just to master
mixed drinks but also the “know how” in bar
set-up, beverage service, merchandizing,
customer relations and a good salesman.
A bartender must always posses the best
qualities as a person.
BASIC FUNCTION OF A BARTENDER
Prepares or mixes drink according to standard recipes.
Sets up the bar, equipping it with beverage stocks and the necessary equipment and supplies.
Ensure that the par stock of supplies and equipment is maintained; makes requisition when necessary.
Take charge of storage and refrigeration of wines and other beverages.
Take inventory of beverages consumption as well as of spillage, losses and breakages of equipment; submit report to the his supervisor / superior.
See to it that the bar is properly stocked, clean and well maintained.
BASIC FUNCTION OF A BARBOY
Acts as runner and helper in the bar
Assists the bartender in mis-en-place preparation and bar set-up
Looks after the maintenance of the bar area
Assists in clearing soiled glasses, empty bottles and other bar items.
May assist in serving drinks to guest/s
May assist bar tender in mixing and preparing drinks
Assist in the storage and safe keeping of bar stocks and supplies
Performs errand functions for the bar
Performs other duties as may be assigned by superior
BASIC BAR GLASSWARES
RED WINE (8 Oz.)
WHITE WINE
HIGH BALL (6-8 Oz.)
WATER GOBLET (11.5 Oz.)
ROCK / FOOTED ROCK
ZOMBIE (10-11 Oz.)
COCKTAIL (5 Oz.)
BRANDY SNIFTER (8-12 Oz.)
SODA (12 Oz.)
CORDIAL or LIQUEUR
PILSNER
POCO GRANDE
BAMBOO
COLLINS (11 Oz.)
CHAMPAGNE FLUTE (7.5 Oz.)
CHAMPAGNE SAUCER (4 Oz.)
CHAMPAGNE TULIP
SHERRY (3 Oz.)
IRISH COFFEE
SHOT (2 Oz.)
PARFAIT
BEER MUG
MARGARITA
SHERBET (3.5 Oz.)
HURRICANE (22 Oz.)
GLASSES AND DEFINITIONS
Beer mug
The traditional beer container.
Typical Size: 16 oz.
Brandy snifter
The shape of this glass concentrates the alcoholic odors to the top
of the glass as your hands warm the brandy.
Typical Size: 17.5 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.
Typical Size: 6 oz.
Cocktail glass
This glass has a triangle-bowl design with a long stem, and is
used for a wide range of straight-up (without ice) cocktails,
including martinis, manhattans, metropolitans, and gimlets. Also
known as a martini glass.
Typical Size: 4-12 oz.
Coffee mug
The traditional mug used for hot coffee.
Typical Size: 12-16 oz.
Collins glass
Shaped similarly to a highball glass, only taller, the collins glass
was originally used for the line of collins gin drinks, and is now
also commonly used for soft drinks, alcoholic juice, and
tropical/exotic juices such as Mai Tai's.
Typical Size: 14 oz.
Cordial glass
Small and stemmed glasses used for serving small portions of
your favorite liquors at times such as after a meal.
Typical Size: 2 oz.
Highball glass
A straight-sided glass, often an elegant way to serve many types
of mixed drinks, like those served on the rocks, shots, and mixer
combined liquor drinks (ie. gin and tonic).
Typical Size: 8-12 oz.
Hurricane glass
A tall, elegantly cut glass named after it's hurricane-lamp-like
shape, used for exotic/tropical drinks.
Typical Size: 15 oz.
Margarita/coupette glass
This slightly larger and rounded approach to a cocktail glass has
a broad-rim for holding salt, ideal for margarita's. It is also used
in daiquiris and other fruit drinks.
Typical Size: 12 oz.
Mason jar
These large square containers are effective in keeping their
contents sealed in an air tight environment.
They're designed for home canning, being used for preserves and
jam amongst other things.
Typical Size: 16 oz.
Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or
liquor served on the rocks, or "with a splash".
Typical Size: 8-10 oz.
Parfait glass
This glass has a similar inwards curve to that of a hurricane
glass, with a steeper outwards rim and larger, rounded bowl.
Often used for drinks containing fruit or ice cream.
Typical Size: 12 oz.
Pousse-cafe glass
A narrow glass essentially used for pousse café and other layered
dessert drinks. It's shape increases the ease of layering
ingredients.
Typical Size: 6 oz.
Punch bowl
A large demispherical bowl suitable for punches or large mixes.
Typical Size: 1-5 gal.
Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward
at the rim.
Typical Size: 8 oz.
Sherry glass
The preferred glass for aperitifs, ports, and sherry. The copita,
with it's aroma enhancing narrow taper, is a type of sherry glass.
Typical Size: 2 oz.
Shot glass
A small glass suitable for vodka, whiskey and other liquors. Many
"shot" mixed drinks also call for shot glasses.
Typical Size: 1.5 oz.
Whiskey sour glass
Also known as a delmonico glass, this is a stemmed, wide opening
glass, alike to a small version of a champagne flute.
Typical Size: 5 oz.
White wine glass
A clear, thin, stemmed glass with an elongated oval bowl tapering
inward at the rim.
Typical Size: 12.5 oz.
OTHER BAR OPERATING
EQUIPMENT
Cocktail shaker
Bar spoon
Bar knife
Cutting board
Fruit squeezer
Ice scooper
Bar strainer
Ice Bucket
Ice Cream
Scooper
Funnel
Cork and bottle
opener
Blender
Punch Bowl
Water pitcher
Ice Pick
Wine Bucket
Juicer
GENERAL SUPPLIES
Drink list
Cocktail
coasters
Cocktail picks
Stirrer
Drinking straws
Matches /
lighter
Cocktail
napkins
(Cloth of Paper)
Wine list
ACCESSORIES
Ash tray
Tidbits
containers
Check holders
Bar trays
Table lamps
Change tray
Tent cards for
specialties of
the house.
Flowers
Other promo
cards /
displays
FOOD & BEVERAGE STOCKS
Orange Juice
Pineapple Juice
Tomato Juice
Mango Juice
Grapefruit Juice
Fresh Orange Juice
Calamansi
Lemon / dayap
Red Cherries
Green Olives
Cocktail Onions
Sugar (White & Brown)
Evaporated Milk
Fresh Milk
Salt & Pepper
Fresh Fruit Varieties
Simple Syrup
Nutmeg Powder
Cinnamon Powder
Cocoa Powder
White Wine
Red wine
Champagne
Brandy
Whiskey
Rum
Gin
Vodka
Tequila
Vermouth
Beers
Liqueur
Grenadine Syrup
Soda water
Tonic Water
Soda Drinks Variety
Other Spirits and Beverages as needed
BAR STOCKLiquors
GinVodka
Rum (light/dark)Whiskey
- Bourbon- Scotch
- Rye/Canadian- Irish Cream
Wine- White (dry)- Red (dry)
- Champagne- Vermouth (dry/sweet)
TequilaBrandy/Cognac
Beer
Fruit
MangoApples
BananasDayap
OrangesPineapples
Liqueurs
Amaretto (almond)Blue Curacao (orange)
Cointreau (orange)Creme de Banana (banana)Creme de Cacao (chocolate)
Creme de Menthe (mint)Frangelico (hazelnut)
Galliano (herb)Grand Marnier (orange)
Jagermeister (herb)Kahlua (coffee)Midori (melon)
Rumple Minze (peppermint)Sambuca (anise)
Schnapps (various flavors)Southern Comfort (peach)
Tia Maria (coffee)Triple Sec (orange)
Fruit Juice
Passion Fruit JuiceMangoOrange
PineappleTomato
Mixers
Angosturas BittersLemonade
ColaCreamEggs
Ginger AleGrenadineIce Cream
MilkOrange Sacks
Lime Juice/Sour MixSprite/7-UpTea/Coffee
- Soda- Tonic
Garnishes/OtherCinnamon
Maraschino CherriesNutmeg
Olives (black/green)Salt/Pepper Sugar
Sugar SyrupTabasco Sauce
Worcestershire Sauce
BASIC PREPARATION FOR BAR SET-UPPHYSICAL CHECK-UP – CHECK CLEANLINESS AND CONDITION OF
THE FF:
Doors
Carpets
Tables
Chairs
Bar counter
Bar stools
Mirror
curtains
Lights
Piped-in music
Air
conditioning
Unit
Store room
Restrooms
Public area near the outlet
Plants as well
as the boxes
CHECK-UP FOR BAR SET-UP
(PRIOR TO OPERATION)
Beers, juices and other perishable items are refrigerated.
Glasses and other equipment are clean and ready.
Fruits for garnishing are ready
Ice in ice bins are available
Alcoholic beverages are properly displayed.
Bar is clean and properly set-up
STAFF INSPECTION
Attendance and punctuality
Uniform
Hygiene and Cleanliness
- clean fingernails
- well groomed hair
-free from body odor
-Polished shoes
Ball pen/s
Lighter
Note pad
Other promo items (with basic details).
CLOSING BAR CHECK-UP
Perishable items should be refrigerated and covered with damp cloth.
Operating equipment arrange and covered
(eg. Knife/cutting board/mixing glass/bar spoon/ice tong/buckets/salt& pepper shaker and etc.
Counter polished
Requisition forms and other operational papers inside shelves.
Glass wares dry cleaned
and transferred to the
racks.
Bar floor area cleaned
Garbage disposed of
properly
Drawers, cabinets,
storeroom and
refrigerators locked.
Piped-in music off
Lights off
Door locked
The outlet clear of
suspicious-looking objects.
BEVERAGES
Alcoholic beverages are made through the process of fermentation wherein yeast breaks down the sugar content of the substances (fruits, plants, vegetables, cereal grains, herbs, etc.) into carbon dioxide and alcohol.
Carbon dioxide which is in the form of gas evaporates and the alcohol in form of liquid remains in the solution.
Some beverages, specially those with higher percentage alcohol are made through distillation after fermentation.
Fermented liquid is heated in a still container to convert the alcohol into vapor which are then carted off through a coil and passed through a condenser to convert the vapor into liquid spirit.
BEVERAGE CLASIFICATION
ALCOHOLIC / NON-ALCOHOLIC
ALCOHOLIC BEVERAGE-is any potable liquid containing up to 80% of alcohol by volume.
Alcohol is a volatile, colorless liquid an ethereal odor obtained through the fermentation of sugar containing liquid. ETHYL is the best-known alcohol usually found in alcoholic beverages.
NON-ALCOHOLIC BEVERAGE
eg.Juices/Water/Coffee/Tea/Sodas & Energy drinks
ALCOHOL CONTENT VARIATIONS
Light Beer
Standard Beer
Heavy Wine
White Wine
Red Wine
Fortified Wine
Liqueurs
Spirits
2-4 % alco / volume
3-5 % alco / volume
5-7 % alco / volume
8-12 % alco / volume
9-14% alco / volume
14-20 % alco/ volume
14-55 % alco/ volume
35 % average
40-45 % alco/ volume
up to 60-80 % alco/volume
BARTENDING TERMINOLOGY
A good bartender will know his profession inside out, and the
ability to understand various words related to bartending is a must.
BoxPour into and out of a shaker, usually only once. Gives the drink a quick mixing without shaking.
Call DrinkA liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic, Bacardi and Coke)
CobblerA tall drink of any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs.
ChaserA mixer that is consumed immediately after a straight shot of liquor to create a different taste.
CocktailAny of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served chilled.
Collins
A drink akin to a sour which is served in a tall glass with soda
water or seltzer water.
Cooler
A drink consisting of ginger ale, soda water, and a fresh spiral or
twist of citrus fruit rind, served in a collins or highball glass.
Crusta
A sour-type drink served in a glass that is completely lined with
an orange or lemon peel cut in a continuous strip.
Cup
A punch-type drink that made up in quantities of cups or glasses
in preference to a punch bowl.
Daisy
An oversize drink of the sour type, normally made with rum or
gin. It is served over crushed ice with a straw, and sweetened
with a fruit syrup.
Lace
Normally applies to the last ingredient in a recipe, meaning to
pour onto the top of the drink.
Eggnog
A traditional holiday drink containing a combination of eggs
beaten with cream or milk, sugar, and a liquor such as brandy,
rum, or bourbon.
Fix
A sour-type drink similar to the daisy, made with crushed ice in a
large goblet.
Fizz
An effervescent beverage. (ie. that which is carbonated or which
emits small bubbles.)
Flip
A chilled, creamy drink made of eggs, sugar, and a wine or spirit.
Brandy and sherry flips are two of the better known kinds.
FrappéA partially frozen, often fruity drink. It is usually a mixture of ingredients served over a mound of crushed ice.
GrogA rum-based beverage with water, fruit juice and sugar, commonly served in a large mug.
HighballAny spirit served with ice and soda water in a medium to tall glass (often a highball glass).
JulepA drink made of bourbon, mint, sugar and crushed ice.
LowballA short drink made of spirits served with ice, water or soda in a small glass.
MistA liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink.
MullsA sweetened and spiced heated liquor, wine or beer, served as a hot punch.
NeatThe consumption of a spirit as a straight, unaccompanied shot.
NegusA punch-like combination containing a wine, such as port, heated with spices and sweetened.
NipA quarter of a bottle.
NightcapA wine or liquor taken before bedtime.
On The RocksA wine or liquor poured over ice cubes.
Pick-Me-UpA drink designed to relieve the effects of overindulgence in alcohol.
Posset
An old british drink from which the eggnog was derived. It
consists of a mixture of heated ale or wine curdled with milk,
eggs, and spices.
Puff
A traditional afternoon drink made of equal parts spirit and milk,
topped with club soda and served over ice.
Punch
A party-size beverage consisting of fruit, fruit juices, flavorings
and sweeteners, soft drinks, and a wine or liquor base.
Rickey
A drink made a liquor, usually gin, a half lime and soda water. It
is sometimes sweetened, and often served with ice in a rickey
glass.
Sangaree
A tall chilled and sweetened wine/liquor garnished with nutmeg.
Shooter
A straight shot of whiskey or other kind of spirit taken neat.
Shrub
Spirits, fruit juices, and sugar, aged in a sealed container such
as a cask or crock, then usually bottled.
Sling
A tall drink made with either brandy, whiskey or gin, with
lemon juice, sugar and soda water. It is served both hot and
cold.
Smash
A short julep made of liquor, sugar, and mint, served in a
small glass.
Sour
A short drink consisting of liquor, lemon/lime juice and sugar.
Supercall
Also known as top shelf or super premium. The high octane,
often higher proof alcohols, or super-aged or flavored versions.
Swizzle
A tall, traditionally rum-based cocktail filled with cracked ice. A
stirring rod or swizzle stick is quickly rotated between the palm of
the hands to form frost on the glass.
Syllabub
A beverage made from a mixture of sweetened milk/cream, wine
and spices.
Toddy
A sweetened drink of liquor and hot water, often with spices and
served in a tall glass.
Tot
A small amount of liquor.
Virgin
A non-alcoholic drink.
Well Drink
A liquor and mixer, of which neither are defined brands. (ie. Gin
and Tonic, Rum and Coke)
MEASUREMENTSA GOOD BARTENDER SHOULD ALWAYS USE RELATIVE MEASURES IN THEIR
RECIPES.Standard Units
ml ounces (oz)
dash 0.9 1/32
teaspoon 3.7 1/8
tablespoon 11.1 3/8
pony 29.5 1
shot 29.5 1
splash 3.7 1/8
measure (msr) 26.5 0.9
mickey 384 13
jigger 44.5 1 1/2
wine glass 119 4
split 177 6
cup 257 8
miniature (nip) 59.2 2
half pint (US) 257 8
half pint () 284 9.6
tenth 378.88 12.8
pint (US) 472 16
pint () 568 19.3
fifth 755.2 25.6
quart 944 32
Imperial quart 1137 38.4
half gallon (US) 1894 64
gallon (US) 3789 128
Wine and champagne
litres ounces (oz)
split (1/4 btl) 0.177 6
"pint" (1/2 btl) 0.3752 12
"Quart" (1 btl) 0.739 25
magnum (2 btls) 1.478 52
jeroboam (4 btls) 2.956 104
tappit-hen 3.788 128
rehoboam (6 btls) 4.434
methuselah (8 btls) 5.912
salmanazar (12 btls)
8.868
balthazar (16 btls) 11.824
nebuchadnezzar (20 btls)
14.780
demijohn (4.9 gallons)
18.66
SERVICE STANDARDS
The bar captain or receptionist should stand by the entrance door to greet and usher guests.
All drinks should be served using the bar tray.
High-ball drinks should be served with stirrers.
Tidbits (peanuts, chips, etc) should accompany all drinks ( depending on management policy)
Brandy with tonic water are to served with a slice of lemon.
Beer, Soda drinks and other bottled drinks should be poured into the glass in front of the guest.
Bartenders are to directly serve guests seated on the bar stools.
GUIDELINES IN SERVING
BEVERAGES Always check all beverage orders being dispensed from
the bar: it should be the correct order, glasses and ice, clean, right temperature (cold for Cold drinks, hot for Hot drinks).
Fruit juices for breakfast should be served chilled, CHILLED, NO ICE, NO STRAWS.
STRAWS should be served on the side of the beverage ordered, not immersed on the drink.
CANNED sodas, juices, Beers should be served as is and should always be accompanied by a glass with ice. (I.e. for sodas and juices, with straw on the side, beers with a chilled mug or pilsner glass).
Always ask the guest first if they want the drink opened for them. Some guests don‟t want their drinks to be touched in any way.
GUIDELINES IN SERVING BEVERAGES…CONT.
When CANNED or BOTTLED DRINK have been served and opened, ask the guest‟s permission if they want the drink poured for them
HOT DRINKS should always be served with under liner.
If an insect or any foreign object accidentally flew into your guest‟s drink, replace it without delay & without question and report the incident to your supervisor or manager (later, better preserved). Don‟t let the guest wait for so long.
You should know what comprises the drink you are serving especially with mixed drinks and cocktails. Some guest order out of curiosity and will definitely ask what is in the drink.
If you will encounter a guest who will order something that is not in you Drink List, do not refuse right away. Tell your guest that you will have to ask first the Bartender or your Manager if it would be possible to give in to his request.
GUIDELINES IN SERVING BEVERAGES…CONT.
Serve all drinks from the right side or front of the table, whichever convenient for the guest and the server.
Always carry beverages and other bar items on a bar tray.
Dish out soiled glasses from the right side.
Never cross the table when serving guests.
When pouring drinks from the bottle, turn the bottle slightly toward the right to avoid spills.
When pouring wine, never allow the bottle to touch the glass.
Check the drink from time to time, pouring the drink for the guest when necessary.
GUIDELINES IN SERVING BEVERAGES…CONT.
Serve all drinks from the right side or front of the table, whichever convenient for the guest and the server.
Always carry beverages and other bar items on a bar tray.
Dish out soiled glasses from the right side.
Never cross the table when serving guests.
When pouring drinks from the bottle, turn the bottle slightly toward the right to avoid spills.
When pouring wine, never allow the bottle to touch the glass.
Check the drink from time to time, pouring the drink for the guest when necessary.
CLASSIFICATION AND DESCRIPTION
OF ALCOHOLIC BEVERAGES
SPIRITS-are drinks obtained by distillation, after fermentation from vegetables, grains, fruits, plants and other substances which are sugar or starch based
LIQUEUR-an infusion of sugar syrup or other flavoring to brandy or other spirits which give them their characteristic taste.
BEER-a beverage made out of the fermentation of cereal grain flavored hops.
WINE-a naturally fermented juice of fresh ripe grapes.
WHISKEY –is a spirit obtained by distilling fermented grain and mash and suitable aged in wood barrel. (any grain can used for making whiskey)
SCOTCH-made from malted barley and aged in oak barrels; Scotch whiskey has a distinctive flavor (smoky flavor) which has never been successfully duplicated elsewhere. This due to several factors, namely; the malted barley itself, the practice of drying the malted barley over PEAT and the water used.
IRISH-fine whisky that comes from Ireland. It is made in the same way as Scotch except that it does not have the smoky flavor.
CANADIAN-made mainly from rye but sometimes maize, wheat barley, malt or mixture of all these ingredients in the distillation process.
AMERICAN-made from maize, rye, millet and barley. There are 6 types of American Whiskey: BOURBON, RYE, CORN, STRAIGHT, BLENDED, BLENDED STRAIGHT, BOND.
GIN-distilled from malted barley, maize & rye flavored with juniper berries, corianders and angelica root. Gin is normally stored in glass vats and no aging is required because maturity does not help to improve its flavor
BRANDY-made from the fermented mash of grapes of other fruits and is usually aged in oak cask.
COGNAC-2 separate distillation are used and matured in limousine oak cask.
ARMAGNAC-only 1 process of distillation at low temperature is used and is aged in black-veined oak cask for a minimum period of ten years.
RUM-distilled from fermented juice of sugar cane, cane syrup and molasses. It is normally matured in cask for a minimum of three 3 years.
VODKA-a neutral spirit distilled from potatoes which has been filtered through vegetable charcoal or activated carbon which removes any traces of color and flavor.
SCHNAPPS-a white spirit similar to vodka, which is widely distilled from grain or potatoes in northern Europe. Traditionally, this is served neat, ice-cold from the freezer in a small one-shot glass.
TEQUILA-a distilled spirit from Mexico made from fermented juice/mash of Agave plant or sap of the coiled mezcal plant (which is similar to cactus)
APERITIFS-drinks taken before a meal to stimulate the appetite or to boost the conversation before meals are served.
LIQUEURS, CORDIAL-a distilled spirit steeped or redistilled with fruits, flowers, plants or other juices and extracts, or natural flavoring materials and sweetened with at least 2 ½ % of sugar
Liqueurs are served straight-up in a liqueur glass, on the rock and especially in mixed drinks and cocktails. Most liqueurs are also called Digestives & after Dinner Drink because they served with coffee or after the last course of the meal.
POPULAR LIQUEURS INCLUDE:Advocaat-made in
Holland from fresh egg yolks, sugar and brandy.
Anisette-a clear liqueur made from anise seed and flavored with bitter almonds.
Aquavit-a clear liqueur flavored with caraway seeds from Scandinavian countries.
Crème de menthe-apeppermint liqueur made from fresh mint and brandy
Benedictine-a liqueur made from Benedictine monks out of a secret formula reputed to be a combination of herbs, spices, and fine brandy.
Cherry-brandy flavored with black cherries.
Cointreau-a brandy of triple sec and orange curacao.
Cream de cacao-made from cacao beans, spices and vanilla. It comes in two colors, white and brown.
POPULAR LIQUEURS INCLUDE: Curacao Triple sec-made
from the peel of bitter orange grown in the West Indies; enriched with spices, rums and sugar.
Drambuie-a liqueur made from Old Scotch, honey orange, herbs and spices.
Pernod-made from licorice and anise.
Kahlua-a Mexican liqueur made from coffee beans, vanilla and brandy.
Kirschwasser-liqueur made from wild black cherries.
Southern comfort-a high proof liqueur made in the united State from a secret formula.
BEERS
These are bottom fermented so called because the yeast settles at the bottom of the fermenting tank after fermentation, Lagers include: PILSNER, LIGHT BEER, DRY BEERS, ICE BEERS, NON-ALCOHOLIC BEERS.
ALE-a malt brew that is darker and more bitter than the beer. Usually the alcoholic content is around 6% by volume.
STOUT-this is a sweet, strong beer and is highly flavored with the rich content of HOPS.
PORTER-this is a dark-colored beer made from brown sugar and charred malt and is in fact a weaker version of the STOUT.
WINESWine is a naturally-fermented juice of fresh ripe
grapes. When we speak of wine we are referring to
the alcoholic beverage made from grapes.
Red Wines have a red or purple color and are served
at a cool room temperature.
White wines have a pale color ranging from straw to
gold and are served chilled.
Rose wines are pink and served chilled.
These three types of wines are also known as table
wines.
4 MAJOR CLASSIFICATION OF WINES
Table Wines /Still or Natural Wines-these type of wines
comes in three color White, Red & Rose. They are made the
natural way of fermentation without anything added to it.
Fortified Wines-these wines are stronger or fortified by
adding sugar in order to increase their sugar content (like
port wine) or by adding alcohol to increase their alcohol like
sherries. The method of making sherries is called Solera.
Dessert Wines/Aromatic Wines-made the same way as
natural wines, but during fermentation, aromatics are
added.(eg.Vermouth, Campari, Dubonnet, etc.)
Sparkling Wines- these wines are considered the KING of
all beverages. The most popular sparkling wines are the
Champagnes. They are made sparkling by having a second
fermentation inside the bottle.
NUTRITIONAL VALUE OF WINE
Our body needs 3000 calories a day and a glass of wine, about three ounces, provides 500 calories or 17% or our daily requirement. It contains Vitamins A, B, C, and minerals like calcium, potassium, phosphorous, magnesium and iron. Wine also good for figure conscious cause it a non fattening. The sugar that wine contains is oxidized completely and does not turn into fat
TALKING ABOUT WINE TASTE
(USEFUL TERMS)
AGING – storing wines before bottling
AROMA – the odor of a young wine, usually fruity or
flowery
BITTERNESS – it is created by the tanning in the
skin. Red wines are slightly bitter, but white wines
have a pleasant taste and usually lack bitterness
BOUQUET – the complex smell of a mature wine
BODY – a feel and weight of a wine in the mouth
DRY – not sweet
SWEET – wines tastes similar to a solution of sugar. The opposite of sweet is bitter in wine terminology is DRY.
TART – wines that have agreeable degree of sourness which caused by acids like tartness of orange juice
VINTAGE – the year a wine‟s grapes were harvested and wine making has begun
NOSE AND EYES AS WELL AS TASTE – WINE
TASTERS ALSO USE WORDS ASSOCIATED WITH THE
NOSE AND EYES. IT IS IMPOSSIBLE TO TASTE A
WINE WITHOUT EXPERIENCING AN IMPACT ON THE
NOSE. SINCE THERE IS AN OPEN PASSAGE TO THE
NOSE AT THE ROOF OF THE MOUTH, THE VAPOR OF
WINE RISES AND MAKES IMPRESSION ON THE
NOSE.
After-Taste – an enjoyable part of tasting is the after-taste. This refers to the lingering impression the leaves in your mouth after you have swallowed it.
EVALUATION OF WINE
(THE QUALITY OF WINE IS DETERMINED THROUGH
ITS COLOR, APPEARANCE AND ODOR.)
COLOR
Red –called rouge, which may range anywhere from purple to dark red to burgundy.
White –called blanc, in varying clarity depending on the grape variety and aging process.
Pink –called rose, ranging from pink, salmon and light rose tone.
Note: Table Wines are either RED, WHITE or PINK.
APPEARANCE
It is judge by looking at wine through the light, a brilliant
wines reflects light and also sparkles. Free from floating
particles.
BODY OF WINE
THROUGH THE BODY OF WINE, ONE CAN MEASURE ITS
“WATERINESS”. THE BODY IS USUALLY MEASURED BY
TWIRLING IT AROUND THE GLASS AND SEEING HOW LONG
IT TAKES TO COME DOWN THE SIDES OF THE GLASS.
Full-Bodied Wines are heavy, robust, and
not watery. The wines also break into legs as
they come down the sides of the glass.
Light-Bodied Wines – this wines do not cling
to the sides of the glass when twirled around.
WINE BRANDS
Guests will often ask you what brands of
alcohol your restaurant serves. You can
provide excellent service by explaining the
differences in brands. Alcoholic beverage
brands can be grouped into various
categories.
House Wines are wines the restaurant
sells by the glass or bottle. They bay be
bought un large bottles and jugs. Many
restaurants limit their house wines to a
Chablis, a Burgundy and a Rose or Blush
wine.
TABLE WINES
(BRUT –VERY DRY / EXTRA DRY-OFF DRY / SEC-MEDIUM SWEET / DEMI-
SEC-QUITE/SEMI-SWEET.)
WHITE WINES
REISLING
CHARDONNAY
SEMILLION
SAVIGNON BLANC
MUSCAT
GEWURTZRAMINER
PINOT MEUNIER
PINOT BLANC, PINOT GRIS
CHENIN BLANC
MUSCADET
VIOGNIER
RED WINES
CABARNET SAUVIGNON
CABARNET FRANC
PINOT NOIR
MERLOT
CINSUALT
MALBEC
SYRAH
WHAT TO DRINK WITH WHAT FOOD
FOOD
Red Meat
Light Meat or Fish
Fish/Shell Fish
Veal
Chicken/Turkey
Beef/Lamb
Ham
Game/Wild Duck
Chicken
IDEAL WINE ACCOMPANIMENT
→ Red Wine
→ White Wine
→ Rose Wine
→ White Wine
→ White wine/Light Red
→ Red Wine
→ Light Red Wine
→ Red Wine
→ Dry
→ Dry White Wine from Burgundy, Moselle, Dry Rose.
FOOD
Curry
Duck
Fish
Game
Goose
Ham
IDEAL WINE
ACCOMPANIMENT
→ No wine, Beer or lager
recommended.
→ Full bodied red wine as for
Beef.
→ Dry White Wine as for
Chicken, unless cooked in red
wine, champagne with
salmon.
→ Full Bodied Red Wine as for
Beef
→ Medium Quality French Red
Wine.
→ Medium Quality Red Wine or
Rose.
FOOD
• Lamb
• Shellfish
• Turkey
• Veal (sheep/lambs)
• Sweets
• Appetizers
• Beef
IDEAL WINE ACCOMPANIMENT
→ Red Bordeaux, Dry White
Wine, or Rose.
→ Dry White Wine from
Burgundy, dry Italian Wine
→ Burgundy
→ A Bordeaux, White or Red, and
Chianti
→ Usually no wine, but suitable
for Champagne, Sparkling
Wine
→ Vermouth, Dry and Medium
Sherry, Champagne, Rose,
Light Dry Wine or Cocktails.
→ Full rich and Burgundy.
SERVING WINES
Check correctness and temperature of wine, since the taste of wine can be highly affected by its temperature.
Ensure wineglasses are clean (chilled white wine glass for white wine) and position lower side of the water goblet following a diagonal line.
Present wine with a clean cloth napkinheld underneath the bottle, with the label facing upward so that it is readily see. As bottle is presented, the server should announce the size of the bottle, the variety, the vineyard and the vintage of the wine.
Uncorking should always be done at the table and within the view of all the guests. The top portion of the seal should be removed by slicing it with a knife just under the lip of the bottle. Peel the seal off neatly and wipe it with clean cloth or service napkin.
Carefully twist the corkscrew well into the center of the cork. Ensure that the clip is in place then slowly pull the corkscrew upward. Unscrew the cork from the screw and place it on a wine coaster for the host‟s use.
Wipe the neck and the inside mouth of the bottle with a clean service cloth.
Ensure that there are no cork sedimentsinside the bottle.
Follow the proper pouring procedure
Pour about (¼ red wine/ 1/8 white wine)into the host‟s glass for tasting.
Present the bottle again while the host tastes it.
Confirm the host’s satisfaction**
Serve each guest, do not fill the glasses to much ¾ full for white wine and ½ full for the red wine.
Ensure that there are no cork sedimentsinside the bottle.
Follow the proper pouring procedure
Pour about (¼ red wine/ 1/8 white wine)into the host‟s glass for tasting.
Present the bottle again while the host tastes it.
Confirm the host’s satisfaction**
Serve each guest, do not fill the glasses to much ¾ full for white wine and ½ full for the red wine.
Host will always be served last.
After all guest have been served, place the bottle back to the basket or wine bucket and place service cloth neatly on the rim of the wine bucket.
Refill the wine glasses whenever there is only about ¼ or less wine in the glass.
If the bottle is almost empty (about 1/8 wine is left), or is almost empty. Ask if the host would like to order another bottle.
DRINK MIXING(THE FUNDAMENTALS OF MIXED DRINKS)
Before studying specific recipes, its
important to have a basic understanding
of some basic concepts pertaining to mixed
drinks. General principles associated with
the methods of preparation, as well as
recipes and glass wares, are outlined.
Generally its is easy to prepare drinks if
fully understand the rationale behind
each method, and the procedure involved
in each recipe.
GLASSWARE
Glassware is still another are of inconsistency. Today shapes and sizes vary radically that you are better off memorizing the general types of glassware rather than the styles.
Basically, there are about 15 or more different types of glassware used in most bars. You should recognized the uses of each of the glasses.
STRAIGHT SHOTS
A straight shot means an ounce of liquor served “up”.
Glasswares will depend on the type of liquor served;
Liquor-------------------------shot glass
Cordial------------------------cordial glass
Brandy and Cognac---------snifter
Liqueur------------------------snifter or cordial
glass
ROCK GLASS HIGHBALL
DRINKS A rock drinks is a
straight liquor or combination of liquors (no mixture) served with ice. These drinks are served in a rock glass, which is normally small designed to serve only liquor without a mix.
A basic mixed drink (single liquor + single mix) can be referred to as highball drink and is served in a highball glass.
Standard mixes are water, soda, tonic water, ginger ale, cola, lemon-lime soda and fruit juices(vodka tonic, whiskey water, rum and coke, screwdriver etc.
Tall drinks are represented by more dilution or extra mixed
PRIMARY DRINKS(STANDARDIZED, MEMORIZED FOR INSTANT RECALL
WITHOUT HESITATION)
The Recipe Card must be organized in the following
manner:
NAME:
INGREDIENT 1), 2), 3), 4), etc.
GLASSWARE, type of Ice, method of preparation
and mixing.
FINISHING PREPARATION or Garnishing or
other items that go with the drink.
PRIMARY DRINKS(STANDARDIZED, MEMORIZED FOR INSTANT RECALL
WITHOUT HESITATION)
The Recipe Card must be organized in the following
manner:
NAME:
INGREDIENT 1), 2), 3), 4), etc.
GLASSWARE, type of Ice, method of preparation
and mixing.
FINISHING PREPARATION or Garnishing or
other items that go with the drink.
STIRRED DRINKS
Drinks in which the ingredients
are first chilled and by being
stirred with cube ice, after
mixing strained into appropriate
glass. (eg. Martinis, Manhattan
and Rob Roy-popular stirred
drinks.)
BLENDED DRINKS
Drinks are prepared in the
Blender when a heavy thick
texture is desired. No strainer is
used with the blender because
the ingredients are actually
blended together with the ice to
form a slushy type of cocktails.
RECIPES
Unfortunately, there is little consistency
within the liquor industry regarding
recipes, and over the years, recipes have
varied considerably. As a result,
bartenders will often prepare the same
cocktail quite differently. Can even
develop its own recipes.
SPIRITS MAY BE GROUPED
ACCORDING TO THE QUALITY OF
THE BRAND NAME
WELL BRANDS – used when a guest does not ask for
a specific alcohol brand (e.g. rum-coke)
(Bacardi/Tanduay*). Well brands are the first quality
level with the lowest prices, minimal packaging,
processing & ingredients.
CALL BRANDS – used when a customer specifies a
brand by name, such as Bacardi & Coke. Call brands
are usually of higher quality and price than a well
brand.
BEVERAGE MERCHANDISING
Upselling-is the art of being able to promote and sell your upscale products instead of the standard poring brand.
If your guest order for gin tonic, ask if he would prefer Tanqueray or Bombay Sapphire instead of the usual Gilbey‟s gin/tonic.
Although it may be very hectic at times, it only takes 1 to 2 seconds to ask question and you would be very surprised at how easy it is.
In order to successfully suggest and upsell items, you should know what your outlet offers by heart.
There is power in knowledge, which makes it easier to confidently approach, sell and serve your guests.
Remember your guest‟s favorite drinks.
(offer to serve it when once he/she arrives)
Once the glass is half-full, offer another round of drink
Like in food, know the best ingredients to be able to describe the drink, if ever asked
Know and describe the special qualities of the drink when asked.
Offer beverages to complement the food ordered.
Offer aperitifs before the meal.
Use the right pronunciation when mentioning a drink.
When the item ordered is out of stock, offer a substitute.
When recommending items, choose the middle range of your prices. Never recommend the most expensive nor the cheapest.
When guest is thirsty, offer long drinks.
Offer dry drinks to guest who are about to take their meals. (eg.Dry Martini, Manhattan, Gibson)
Offer sweet drinks to people who just had their meals. (eg.Brandy Alexander, Grasshoper, liqueurs/Brandy „even dry drinks in general is often ordered after meals.)
Offer drinks with bitters for guests who have upset stomachs.
Offer hot drinks to guest who have colds.(eg.hotbuttered rum or a shot of brandy.)
Bloody Mary is known to neutralized hangover.
TIPS IN MIXING DRINKS Chill or heat glasses, chill all glasses for chilled
drinks. Heat all glasses for hot drinks. Do not put glasses in freezers as they will crack, put them only inside the chiller.
Simple syrup. Prepare it in advance-get a container and fill it with sugar. Level of sugar to level of boiling water and stir it briskly.
To frost the rim of glasses, rub it with a slice of lemon and dip it in salt or sugar as the recipe requires.
Mixers-such as soda, water, tonic, ginger ale and fruit juices should be added to the liquor rather that the other way around.
Always use the right glass for every for every drink. Psychologically people think that they are drinking the wrong drink if it is served in the wrong glass.
Lemon or orange peel should be twisted over the drink when the mixing of the drink is done. If mixed with the drink, it will surely taste bitter.
If the recipe calls for an egg-either the white or the yolk, eggs first, this way you will not spoil good spirit if the egg happens to be rotten.
The mixing can be done in a large glass-a jug or a cocktail shaker
Clear mixture should be stirred. Cloudy ones should be shaken. Stirring means mixing a drink with a long thin spoon by whirling it around until the ingredients are cold. Shaking means mixing the ingredients and ice in the shaker and shaking vigorously.
When a recipe calls for a dash-this means just a few drops.
Straining-the majority of cocktail shakers are fitted with a “strainer”. If set when using a mixing glass, use a strainer to hold back the ice when pouring.
Prepare fruit just before use, as long as practicable.
Add sparkling liquids last, as they retain life.
Don‟t hold back on ice. Use cracked ice for shakers and lots of ice cubes for highballs.
Drinks that are made of clear liquor such as gin vodka, dry vermouth, etc, should be stirred. Drinks with hard-to-mix ingredients, such as egg, cream, sugar, etc., should be shaken.
Before mixing cocktails, fill glasses with cracked ice to cool them. Remove the ice and dry the glasses just before pouring the cocktails into them.
Beer should always be cold and served in chilled glasses. Never serve beer with ice.
Never use stuffed olives for cocktails. Green olives go with martini, cocktail onions with Gibson and cherries with Manhattan.
Always have all necessary ingredients and all bar supplies ready.
STANDARD RECIPES FOR GIN COCKTAIL
AND LONG DRINKS
DRY MARTINI
1 ½ jig. Gin
1/3 jig Dry Vermouth
1 pc. green olive
Procedure: stir gently
the gin and dry
vermouth in a mixing
glass with ice then
strain into a pre-chilled
martini glass. Garnish
with green olive
(w/cocktail-toothpick)
PERFECT MARTINI
1 ½ jig. Dry Gin
½ jig. dry vermouth
½ jig. Sweet vermouth
1 pc green olive
Procedure: pour the
above (except olive) into
a mixing glass
containing ice then
strain into a pre-chilled
martini glass. Garnish
with green olive.
STANDARD RECIPES FOR GIN COCKTAIL
AND LONG DRINKS
TOM COLLINS
1 ½ jig gin
½ lemon juice
½ jig. Simple syrup
1 slice orange
1 pc. Cherry
Procedure: Pour all the ingredients into a Collins glass containing ice and then filled with soda water. Stir thoroughly. Garnish with sliced of orange and cherry.
SILVER FIZZ
1 jig. Gin
½ jig. Lemon juice
½ jig. Simple syrup
1 egg (white only)
1 bot. soda water
Procedure: pour all ingredients into a cocktail shaker with ice. Shake well and strain into a highball glass. Fill it with chilled soda water. Stir.
STANDARD RECIPES FOR GIN COCKTAIL
AND LONG DRINKS
MILLION DOLLAR
1 jig. Gin
½ jig. Simple syrup
½ pineapple juice
1 pc egg (white only)
Procedure: Pour all
ingredients into a
cocktail shaker with ice,
shake well and strain
into a pre-chilled
champagne glass.
NEGRONI
1 jig. Gin
½ jig. Sweet vermouth
½ jig. Campari
Lemon twist
Procedure: pour
ingredients in on old
fashioned glass with ice.
Stir and serve with a
twist of lemon.
VODKA COCKTAIL AND LONG DRINKS
BLOODY MARY
1 jig. Vodka
1 pc. calamansi
2 dashes Worcestershire
1 dash hot sauce
Salt and pepper
Tomato juice
Procedure: put salt and pepper to taste. pour all ingredients into a highball glass with ice. Fill glass with tomato juice. Squeeze ½ calamansi stri thoroughly and serve with stirrer.(shaker)
HARVEY WALLBANGER
1 jig. Vodka
¼ jig. Galliano
Orange juice
Procedure: pour vodka into a highball glass with ice. Fill glass with orange juice. Stir briefly. Float galliano on top of the drink.
VODKA COCKTAIL AND LONG DRINKS
VODKA MARTINI
1 ½ jig. Vodka
1/3 bar spoon dry
vermouth
1 pc. Green olive
Procedure: stir gently in
a mixing glass with ice
and strain into a pre-
chilled martini glass.
Garnish with green
olive.
SCREW DRIVER
1 jig. Vodka
Orange juice
Procedure: pour vodka
into a highball glass
with ice and add orange
juice. Serve with stirrer.
RUM DRINKS
DAIQUIRI
1 jig. Rum
½ jig. Lemon juice
½ jig. Simple syrup
1 pc. Cherry
Procedure: pour ingredients into a cocktail shaker with ice. Shake well and strain into a pre-chilled champagne glass. Garnish with red cherry.
ZOMBIE
2 jig. Dark rum
1.4 lemon juice
1 jig. Orange juice
1 jig. Pineapple juice
½ jig. Papaya nectar
Procedure: pour all ingredients (except papaya nectar) into a cocktail shaker with ice. Shake well pour into a Collins glass. Top the drink with papaya nectar and ½ jig. Dark rum.
RUM DRINKS
CUBA LIBRE
1 jig light rum
1 bottle coke
1 pc. Calamansi
Procedure: pour all ingredients into a high ball glass with ice. Fill it up with coke. Squeeze calamsi into the drink. Drop shell and stir. Serve with stirrer.
MAI-TAI
2 jiggers dark rum
2 jiggers pineapple juice
1 jig. Orange juice
¼ jig. Calamansi
¼ jig. Grenadine syrup
½ jig. Triple sec.
1 sliced pineapple
1 pc. Cherry
Procedure: pour all ingredients into a double old-fashioned glass with ice. Stir thoroughly garnish with a slice of pineapple and a cherry. Serve with stirrer.
WHISKEY DRINKS
JOHN COLLINS
1 jig. Bourbon
½ jig. Lemon juice
½ jig. Simple syrup
1 bot. soda water
Sliced orange
1 pc. Red cherry
Procedure: pour all ingredients into a Collins glass with ice. Add soda water and stir thoroughly. Garnish with sliced orange and red cherry.
IRISH COFFEE
1 jig. Irish whiskey
½ jig. Syrup
Whipped cream
Coffee
Procedure: pour Irish whiskey into a sugar rimmed water goblet. Flame whisky until the sugar is crystallized. Add syrup and hot coffee. Stir. Top with whipped cream.
LIQUEUR DRINKS
GRASSHOPPER
1 jig. Green c. de
menthe
1 jig. White C. de cacao
½ jig cream
Procedure: pour
ingredients into a
cocktail shaker with ice.
Shake well and strain
into a pre-chilled
champagne glass.
ANGEL KISS
½ brown C. de cacao
1 pc. Red cherry
½ jig cream
Procedure: pour cream
de cacao into a cordial
glass. Pour cream slowly
on top of the drink.
Garnish with red
cherry.
MISCELLANEOUS DRINKS
MARGARITA
1 jig. Tequila
½ jig. Triple sec.
½ jig. Lemon juice
1 slice of lemon
Procedure: pour ingredients into a cocktail shaker with ice. Shake well and strain into a salt-rimmed margarita glass with crushed ice. Let a slice of lemon float
BRAVE BULL
1 jig. Tequila
½ jig. Kahlua
Procedure: pour
ingredients to old-
fashioned glass with ice.
Stir.
NON ALCOHOLIC DRINKS
SHIRLEY TEMPLE
¼ jig. Grenadine syrup
1 bot. 7-up/sprite
Sliced Orange
Cherry
Procedure: stir thoroughly. Garnish with sliced of orange and a cherry in a Collins glass.
ORANGE SQUASH
3 jig. Orange juice
½ jig. Syrup
1 bot. soda
1 slice orange
1 pc. Cherry
Procedure: stir well. Garnish with slice of orange and a cherry. Serve with a straw on a Collins glass.
GOD BLESS!
Thank you for attending
BARTENDING
SEMINAR
and WorkshopJulius Cesar Judalena