DOT Region III CLARIFICATION, DESCRIPTION AND ... · PDF fileReference Module for Circulation...

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.


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.


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).


Hurricane glass

A tall, elegantly cut glass named after it's hurricane-lamp-like

shape, used for exotic/tropical drinks.


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.


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.


Old-fashioned glass

A short, round so called "rocks" glass, suitable for cocktails or

liquor served on the rocks, or "with a splash".


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.


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.


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.


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


35 % average


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.


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.


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.


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


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.


AND LONG DRINKS

MILLION DOLLAR

1 jig. Gin


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


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


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

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