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Toronto Institute of Bartending 487 Adelaide Street West. Suite 100 Toronto, Ontario. M5V-1T4 Phone 416.862.7272 On the web www.torontobartending.com Email info@torontobartending.com

Updated January 2010 Copyright 2003 - 2010 All rights reserved. No part of this workbook may be reproduced or transmitted in any form or by any means either electronic or mechanical (Including photocopy, recording, scanning or any information storage or retrieval system) without written permission from the author, the Toronto Institute of Bartending. The information in this workbook is true and correct to the best of the author’s knowledge, and offered with no guarantees on the part of the author, the Toronto Institute of Bartending. The author disclaims all liability in connection with the use of this workbook.

A quick message from TIB President, Len Fragomeni.

Dear TIB Student,

I would like to take this time to thank you for choosing the Toronto Institute of Bartending. TIB prides itself on being Canada’s leading bartender and server training centre, and it is our mandate that we must be hospitable in nature and practice, if we are to teach you to work in the field of hospitality.

We strive to continuously offer not only the highest level of industry training, but deliver that training with the highest level of service to you. Throughout your time with us, we ask that you please feel free to ask any one of our staff members if you require any assistance or have questions at anytime.

In order to ensure that you are readily prepared to work in the industry, your instructor(s) will follow a strict course curriculum created by the TIB team and myself, so we ask that you be prepared and on time for each and every class. If you feel at anytime that we are going to fast, or you need further direction or instructions, please do not hesitate to ask.

TIB follows only the strictest of standards when educating students, and I want to ensure that each and every student will be treated with respect and fairness from all the staff here at TIB. If you feel that we have not met up to our standards, or yours, I wish to know personally and will ensure that your concerns are addressed promptly and ethically.

I encourage you to send me your comments, questions or testimonials, either during your time with us, or after you’ve completed your training. Please email them to comments@torontobartending.com, which will be delivered directly to my inbox. Emails are 100% confidential and will not be read by your instructors or other TIB staff, so please feel free to send me your comments and/or concerns.

Once you’ve completed your training, you may be looking for employment, so don’t forget to check out our hospitality job site, www.barserve.com, which has jobs from coast to coast, from the country’s top employers. From time to time, we’ll also send you job information directly from TIB, so please ensure that your information is accurate and up to date.

Thanks again for choosing TIB, and good luck in the future.

Yours Truly,

Len Fragomeni President, Toronto Institute of Bartending

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Table of Contents Introduction.....................................................................................................................4 Product Knowledge........................................................................................................6

Liqueurs .............................................................................................................................................................8Vodka ..................................................................................................................................................................9Gin ..................................................................................................................................................................... 11Cachaça & Rum ........................................................................................................................................... 13Mezcal & Tequila.......................................................................................................................................... 15Whisk(e)y ........................................................................................................................................................ 17Brandy ............................................................................................................................................................. 20Wine .................................................................................................................................................................. 22Beer................................................................................................................................................................... 29

Bar Tool Descriptions ..................................................................................................35 Cocktail Preparation Methods.....................................................................................36 The Basics Guidelines to Drink Making .....................................................................38 Basic Garnish Preparation ..........................................................................................39 Speed & Efficiency Tips...............................................................................................40 Service...........................................................................................................................41 Administration ..............................................................................................................44 Cocktails, Martinis & Shooters (Product Knowledge & Tasting) .............................46

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Introduction

‘A Mixologist makes my drinks, A Bartender Makes my night.’ – Gary Regan –

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What it is to be a Professional Bartender Bartending is more than simply serving drinks and opening beer bottles. It is the culmination of many things, all done together to give guests a memorable experience. In the hospitality industry, paying patrons of restaurants, bars, clubs and lounges are referred to as guests rather than mere customers. Here are a few key points to give guests a memorable experience in your establishment: Etiquette. Practicing good manners and politeness go a long way with guests and fellow staff members. Appearance. The way you present yourself everyday reflects both on you as a person, as well as the establishment you represent. Service and Hospitality. This industry is all about service. You must be willing to make that extra step to deliver top notch service to each and every guest that walks into your establishment. The Life of the Party. The bartender has always been known as the life of the party. You have to maintain an exciting atmosphere and keep the guests entertained so they will always come back. Product and Recipe Knowledge. Knowing drink recipes, and the products that make up those recipes, will help you become more efficient and give you increased credibility to both your guests and employers. Preparation & Presentation. Knowing how to prepare each cocktail correctly will also have an impact on your credibility; sometimes it’s not what is in the cocktail, but how it is prepared. Creativity is the key to an excellent presentation. Using specialty glassware and garnish play a huge part in a cocktail’s value. Industry Information. What is happening in the world of alcohol in your city and around the world. What is Mixology? Mixology is knowing which ingredients mix well with each other. True cocktails are made by balancing a combination of ingredients on two scales: strong vs. weak and sweet vs. sour. Although most cocktails follow this design, you can go outside this mentality to create unique tasting cocktails. A great way of creating new, signature cocktails, is to have samplings at staff meetings or parties. Management is usually in the spirit of giving during these times, so take advantage of the opportunity. You can even create a contest among the staff to make it even more exciting. The Industry The hospitality industry in Ontario consists of about 20,000 licensed establishments, employing over 100,000 bartenders and servers, with 50,000 of them in Toronto/GTA alone. Among the many benefits of working in the industry are: Money. An average bartender can make anywhere from $125 to $500 a night, depending on the establishment. This is the key motivating factor as to why so many people get into this business. Freedom. You may be able to move shifts around to accommodate your personal schedule. Friends. You can make new friends through staff or guests. Fun. Although you are there to work, you are in an atmosphere where others are going to have a good time. Social Interaction and Supplemented Income. Even though you are kissing every weekend goodbye, bartending is a great way to get out there to interact with others while supplementing your income. Just think, rather than spending money to interact, you’re actually earning it. A Career. Last, but certainly not least, some of you may make this as your career choice. There are a lot of opportunities out there for both management and ownership.

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Product Knowledge

7

Classifications of Alcohol Fermented Alcohol Fermented alcohol is the oldest form of alcohol and is the basis of all alcohol on the planet. First discovered in China 7000 years ago, fermented alcohol is produced by introducing ingredients that contain sugar or high starch contents with yeast and water. Through this violent process fermented alcohol is produced and processed into a drinkable beverage.

Distilled Alcohol Extremely young compared to fermented alcohol, distilled alcohol only first came into existence around approximately the 12th century, when the art of distillation was introduced to the European continent from the Arabic world. The art of distillation works on the premise of separating liquids through heat and then recollecting the distillate. Probably the first distilled alcohol would have been brandy due to the Spanish and French states infinity for producing wine. Over the years distilled alcohol has been perfected and now many different examples of distilled alcohol exists.

Compounded Alcohol Compounded alcohol has been around as long as fermented and distilled alcohol have been produced, as in many early cases the alcohol produced was harsh and crude, which needed the addition of flavours to make them palatable. Over recent years this concept of adding flavours to alcohol has become increasingly popular, however, flavours are now added not to cover up harsh alcohol but to add an interesting a flavourful twist for the consumer.

Formula Timeline %ABV. Styles

Formula TimesDistilled

%ABV. Styles

Formula Flavours %ABV. Styles

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Liqueurs About Liqueurs A liqueur is an alcoholic beverage that has been flavoured with fruit, herbs, nuts, spices, flowers, or cream and bottled with added sugar. Liqueurs are typically quite sweet. They are usually not aged for a long time, but may have resting periods during their production to allow flavours to marry. Applications: Most liqueurs are used to add flavour to a cocktail, or at least, enhance the flavour of a cocktail. Some liqueurs can also be consumed by themselves on ice, or neat.

StylesofLiqueurs

Style

Formula Characteristics

NeutralSpiritLiqueurs

Non­NeutralSpiritLiqueurs

Brands&Styles

Liqueur NeutralSpirit

Non­NeutralSpirit

Characteristics

CrèmedeCacao

Kahlua

Hpnotiq

GrandMarnier

Pama

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Vodka Vodka Debate:

• Was it born in Poland or Russia? Or somewhere else? o The origins of vodka are shrouded in mystery. o The first written word of vodka was found in a Polish Manuscript in 1405, so many scholars

attribute the discovery of vodka to the Poles. o However, it is estimated that Russians consume 16 litres per person each year, and like Poland

have vodka dedicated as its nations drink. o It is doubtful that this debate will ever be settled but does it really matter! Great quantities of vodka

are both produced and consumed in these countries for centuries. About Vodka:

• Initially vodka was created as a medicine, some sort of body rub, to sooth aches and pains. • Originally vodka as an alcoholic sprit was known by the name ‘gorzalla’ (burnt wine) and was probably made

from traditional rye. • Vodka literally means ‘little water’ – the diminutive form of ‘voda’ or ‘woda’ meaning water • Vodka was generally used for medical purposes as a crude anaesthetic and disinfectant by the mid-15th

century it had become a popular aftershave and body rub • Many early tinctures were initially consumed for medicinal purposes and soon became more recreational • 17th century country estates, manor houses and monasteries had their own stills to produce vodka • By the 18th century vodka was firmly established as the national drink of Poland • By the 1950s vodka finally becomes a popular spirit in North America thanks to Smirnoff, Absolut, James

Bond, and Andy Warhol. • Now more then 23% of all spirits sales are vodka, and is the worlds most popular spirit • Popular Brands: Smirnoff, Absolut, Ketel One, Wyborowa, Grey Goose

Styles Vodka:

• Eastern: Has a distinct character and flavour present that is derived by the natural Ingredients used in its production.

• Examples: Absolut, Stolichnaya, Wyborowa, Tag No. 5

• Western: Is distilled and filtered to be neutral, devoid of any flavour and sent, except for the aroma of ethyl alcohol.

• Examples: Ketel One, Grey Goose, Skyy

UnderstandingVodkaStyleChart

Style Ingredients Distilled Filtered Other

Eastern

Western

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Vodka Tasting Line-up

Absolut Vodka Brand Information:

• Launched in 1879 in Sweden • 3rd largest brand spirit in the world • Made with premium Swedish winter wheat and some of the cleanest

water in the world • Mixes well and can also be used in martinis

Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Absolut, Absolut 100, Peppar, Citron, Kurant, Mandarin, Vanilia, Raspberri, Apeach, Ruby Red, Pears, Mango Website: www.absolut.com

Ketel One Vodka Brand Information:

• Launched in 1992 by Nollet Distilleries in Holland • Made from 100% wheat • Crafted in small batches for superior quality • Considered as the “Bartender’s Vodka” due to its versatility to be

served with mix, as well as in a martini Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Ketel One, Ketel One Citroen Website: www.ketelone.com

Tag No. 5 Vodka Brand Information:

• Produced in Oakville, Ontario by Maverick Distillery • Made with Corn • 4 times distilled, and 5 times filtered with Charcoal • Great for premium martinis, on the rocks, or neat

Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Tag No.5 Vodka Website: www.tagvodka.com

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Gin About Gin:

• The first confirmed date for the production of gin is the early 17th century in Holland, although claims have been made that it was produced prior to this in Italy.

• In Holland it was produced as a medicine and sold in chemist shops to treat stomach complains, gout and gallstones. To make it more palatable, the Dutch started to flavour it with juniper, which has medicinal properties of its own.

• During the 30 years war (1618-48) British soldiers were introduced to ‘Dutch Courage’ and began bring gin home with them.

• By 1733 London produced 55 million gallons of gin, enough for 14 gallons for every adult resident of London. Drunkenness was obviously a widespread problem.

• 1770s witnesses the beginning of a proper distilling industry in London with the establishment of such distilleries as Gordon’s, Booth’s, and others.

• 1863 witnesses the birth of Beefeater Gin in London, Now the only International gin distillery still operating in London.

• 1920s is the first Golden Age of the cocktail and is dominated by Gin • Mid-1900s gin demand declines due to rise in vodka. • At Present Gin is in a state of resurgence is helping fuel the second Golden era of the cocktail.

Styles of Gin:

• Masculine: Is a gin that has a distinctive aroma and flavour of juniper. • Examples: Beefeater, Tanqueray, Tanqueray No. Ten

• Feminine: Is a gin that has a softer juniper aroma and flavour and allows the more

delicate floral flavours to make their way forward. • Examples: Bombay Sapphire, Hendrick’s, Martin Miller’s

UnderstandingGinStyleChart

Styles Ingredients KeyBotanicals

Steeping Distillation Other

LondonDryGin

PlymouthGin

NewAgeGin

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Gin Tasting Line-up:

Beefeater Gin Brand Information:

• Introduced by James Burrough Ltd. in 1820 • The only London Dry Gin still produced in London • Key Botanicals are juniper, orange, lemon and coriander • Well balanced. Great for mixing

Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Beefeater, Crown Jewel, Beefeater Wet, Beefeater 23 Website: www.beefeater.com

Hendrick’s Gin Brand Information:

• Introduced in 2004 • Uses two different stills to produce its unique flavour (carter-head

still and small copper pot still) • Key Botanicals are juniper, Bulgarian rose petals, fresh English

cucumbers • Perfect for premium martinis or herbaceous cocktails

Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Hendrick’s Website: www.hendricksgin.com

Tanqueray No. Ten Gin Brand Information:

• Introduced in 1830 by Charles Tanqueray • Key Botanicals are juniper, coriander, orris root • Tanqueray No. Ten was introduced in 2000 and is quadruple

distilled. It has hints of fresh citrus with added fresh grapefruit • Makes perfect Gin & Tonic. Also great for martinis

Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Tanqueray, Tanqueray No. Ten, Tanqueray Stirling Vodka Website: www.tanqueray.com

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Cachaça & Rum About Cachaça

• Cachaça is a spirit that is produced by fermented sugar cane juice, mostly in Brazil • Cachaça is also classified as Rhum Agricole, which differs from rum, as rum is made predominantly from

molasses • Cachaça uses maize and is naturally fermented. • Cachaça is traditionally distilled from 38 to 80% ABV • Cachaça comes it two varieties: White and Amber • Most commonly used in the Caipirihna • Popular Brands: Leblon Pitú, Sagatiba,

About Rum

• Rums origins date back to antiquity, as it is believe that an alcohol made with fermented sugarcane juice was first produced in India and china.

• The first distillation of sugarcane juice occurred on the sugarcane plantations of the Caribbean in the 17th century.

• Slaves from the plantation discovered that the by-product of sugar production, molasses, could be fermented and later distilled to make the sprit we now know as rum

• Rum can be produced by using either fermented sugarcane juice or fermented molasses. Molasses is the most commonly used process in Rum production.

• Rum is predominately produced in and around the Caribbean region, but also in South America, Australia, India, and a few other smaller places around the world.

• In 1655 the British capture Jamaica and appoint Rum as a daily ration to the their Royal Navy in place of French Brandy. This allows rum to travel the world and become the first truly international sprit.

• Rum comes in many varieties: White/Blanco, Amber, Dark, Spiced, Flavoured • Popular Brands: Appleton, Bacardi, Captain Morgan, Havana Club, Mount Gay

UnderstandingCachaça&RumStylechart

Style Ingredients Distilled Aged Other

Cachaça

White/BlancoRum

AmberRum

DarkRum

SpicedRum

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Rum Tasting Line-up:

Leblon Cachaça Brand Information:

• Leblon Cachaça is produced in the heart of Minas Gerais, Brazil • Leblon combines traditional approaches with creative European

winemaking techniques • Naturally fermented, twice distilled, and aged in XO Cognac Casks

for 6 months

Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Leblon Cachaça Website: www.lebloncachaca.com

Havana Club Anejo 7 Anos Rum Brand Information:

• Havana Club Anejo 7 Anos is the epitome of Cuban rum • Uses a lengthy and natural ageing process in white oak barrels to

infuse the rum with its powerful and complex flavours • Served best on ice or neat

Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Havana Club Blanco, Havana Club Añejo 3, Havana Club Anejo Especial, Havana Club Reserva, Havana Club 7, Havana Club Cuban Barrel Proof, Havana Club 15, Havana Club Maximo Website: www.havana-club.com

Captain Morgan Spiced Rum Brand Information:

• Introduced in 1944 and is the 7th largest spirit brand in the world. • Produced in Jamaica • Spiced Rum is mellowed aged, and enhanced with fruit flavours,

spices, and a hint of vanilla • Great for mixing or on its own

Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Spiced Rum, Private Stock, Captain Morgan’s Parrot Bay, Captain Morgan’s Tattoo Rum Website: www.captainmorgan.com

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Mezcal & Tequila About Mezcal

• Mezcal is the Mexican distillate that is produced throughout Mexico since the Aztec Era, most notably in the Oaxaca Region, from a variety of the 400+ agave plants that grow throughout Mexico.

• The Mezcal is the term given to all agave spirits produced in Mexico outside the province of Jalisco, as Agave spirit produced inside the province is called Tequila.

• Mezcal, due to its diverse regional agave selection and roasting techniques is a more complex and smoky distillate then its tequila brother.

• The use of larvae and other insects (scorpions) is exclusive to Mezcal bottles because Mexican laws prohibit adding insects or larvae to Tequila.

• Popular Brands: Jaral De Barrio, Scorpion Mezcal, About Tequila

• Tequila has been produced in Provence of Jalisco, Mexico since 1768 • All tequila must be produced with a minimum of 51% blue agave sugars • To be considered a 100% Blue Agave Tequila it must be made exclusively form the Blue Agave sugars. • The Blue agave plant grows on hillsides ranging from 2600 to 7000 feet above sea level • The Blue Agave take between 7 to 10 years to reach maturity and weigh between 66 -160 lbs • The Agave must be roasted as it is a poisonous plant naturally • Major Brands: Jose Cuervo, Sauza, Patron, Don Julio, Cabo Wabo

UnderstandingTequilaStylechart

Style Ingredients Roasted Distilled Aged

Mezcal

Mixto(Silver/Gold)

100%BlueAgaveSilver

100%BlueAgaveReposado

100%BlueAgaveAñejo

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Tequila Tasting Line-up:

Jose Cuervo Tequila Brand Information:

• The 1st and oldest Tequila distillery founded in 1795 • Cuervo makes both high quality mixto and 100% Blue Agave Tequila • Used for shots and cocktails

Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Cuervo Clasico, Cuervo Especial, Cuervo Black, Cuervo Tradicional, Cuervo Reserva de la Familia Website: www.cuervo.com

Olmeca Tequila Brand Information:

• A unique tequila made of hand harvested and selected agaves. • Olmeca Gold is a mixture of Olmeca Blanco & Olmeca Añejo Tequila • 60% blue agave sugar used in its production.

Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Olmeca Silver, Olmeca Gold Website: www.tequilaolmeca.com

Patron Silver Tequila Brand Information:

• Introduced in 1989 and is the fastest growing tequila brand • All Patron tequila is made with 100% Blue Agave • All Patron bottles are hand-made • Great for sipping on its own or in premium cocktails

Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Patron Silver, Patron Reposado, Patron Añejo, Patron Platinum, Patron Café XO Website: www.patrontequila.com

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Whisk(e)y About Whisk(e)y: Whisk(e)y is, on one hand, a simple distilled mash of cereal grains, yeast, and water, and on the other hand, a highly complex drink that shifts its shape depending on a host of different factors. Whisk(e)y is also a world spirit and is made in many different styles based on its geographical location such as Ireland, Scotland, the United States, Canada, and Japan.

WHISK(E)Y STYLES EXPLAINED IRISH WHISKEY Brief Description:

• First produced as early as the 12th century • Traditionally a very light and easy drinking whiskey • Only 3 Irish Distilleries still in existence:

o Bushmills (est. 1609 Belfast) o Jameson (est. 1780 Dublin) o Cooley (est. 1998 Dublin)

SINGLE MALT SCOTCH Brief Description:

• First produced in Scotland circa 1495th century • Must be produced from One single distillery and one malted grain • In Scotland the traditional way of malting the barley is with dried peat, which provided their whiskies with a

smoky aroma and taste. • British Law states it must be aged in oak for a minimum of 3 years • Single Malt Scotch is divided into 3 regional distinctions:

1. Speyside (52 distilleries) 2. Highlands (35 Distilleries) 3. Islay (7 distilleries)

• Major Brands: Glenfiddich, The Glenlivet, Oban, Talisker, Balvenie, Mccallan

UnderstandingWhisk(e)yChart

Style Ingredients Malting Distilled Aged Other

Irish

SingleMaltScotch

BlendedScotch

Bourbon

Tennessee

Canadian

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BLENDED SCOTCH WHISKY Brief Description:

• First produced circa 1830s with the creation of the Coffey still (continuous still) which made whisky lighter and easier to drink

• First produced as an easier drinking whisky compared to single malt scotch and to fill the void in the spirit market due to the Plorexea outbreak that devastated cognac production in France

• Blended scotch whisky is traditionally produced with 60% grain whisky and 40% single malt scotch whisky • Major Brands: Chivas Regal, Johnnie Walker, Teachers, Bells, J&B

BOURBON WHISK(E)Y: Brief Description:

• Bourbon whisk(e)y has been produced in America (Kentucky) since the later 18th century • Bourbon is a sour mask whisk(e)y, which means mash from the older batch is reused to start fermentation in

the new batch. • Bourbon whisk(e)y is one of the most heavily regulated alcohols in the worlds • To be classified as a Bourbon, The Federal Standards of Identity for Distilled Spirits (27 CFR 5) state that

whisk(e)y must meet these requirements: 1. Bourbon must be made of a grain mixture that is at least 51% corn. 2. Bourbon must be distilled too no more than 160 (U.S.) proof (80% alcohol by volume). 3. Bourbon must be aged in new, charred oak barrels. 4. Bourbon must not be introduced to the barrel at higher than 125 proof (62.5% alcohol by

volume). 5. Bourbon which meets the above requirements and has been aged for a minimum of two years,

may (but is not required to) be called Straight Bourbon. 6. Bourbon aged for a period less than four years must be labelled with the duration of its aging. 7. If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.

• Major Brands: Jim Bean, Makers Mark, Bulliet, Woodford Reserve, Blanton’s • Jack Daniels is NOT a Bourbon

TENNESSEE WHISKEY Brief Description:

• Tennessee whiskey has been produced since the late 19th century • Tennessee whiskey is very similar and is often referred as Bourbon • Tennessee whiskey like bourbon is a sour mask whisk(e)y, which means mash from the older batch is

reused to start fermentation in the new batch. • The difference between Tennessee and Bourbon is the Tennessee whiskey undergoes LINCOLN COUNTY

PROCESS, which is the filtration of the whiskey through 10 feet of sugar maple charcoal prior to being aged in oak barrels that gives the whiskey its distinctive flavour.

• Only two Tennessee whiskey brands still on the market: 1. Jack Daniel’s (est. 1871) 2. George Dickel (est. 1877)

CANADIAN WHISKY Brief Description:

• Goodham & Worts in Toronto first commercially produced Canadian whisky back in 1857. • Canadian whisky is whisky that by law must be mashed, distilled and aged at least three years in Canada in

a wooden barrel of not greater than 700 L capacity • Canadian whisky became extremely popular during US Prohibition and is now world renowned for its high

quality and smooth characteristics • Canadians refer to Canadian whisky as ‘RYE’, but most Canadian whisky today are made with very little rye. • Major Brands: Crown Royal, Canadian Club, Wiser’s, Alberta Premium, Forty Creek

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Whisk(e)y Tasting Line-up:

Crown Royal Canadian Rye Whisky Brand Information:

• Introduced in 1939 for the Royal Tour of King George VI • Made with the finest Canadian corn, wheat, and malted barley • 2 millions barrels of Crown are stored in 46 warehouses. • Perfect for cocktails as well as sipping neat or on ice

Style: ______________________________________________________ Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Crown Royal Deluxe, Limited Edition, Special Reserve, Cask 16, Extra Rare XR Website: www.crownroyal.com

Jameson Irish Whiskey Brand Information:

• Company founded in 1780 by John Jameson on Bow Street, Dublin, Ireland

• Made with the combination of malted and unmalted barley • Uses a unique ‘Pure pot still’ made of copper • Perfect for cocktails as well as sipping neat or on ice

Style: ______________________________________________________ Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Jameson Irish Whiskey, Jameson 12, Jameson 18, Jameson Midleton Very Rare Website: www.jamesonwhiskey.com

Johnnie Walker Scotch Whisky Brand Information:

• Company established in 1857 in Kilmarnock Scotland • Most widely distributed blended scotch whisky in the world • Johnnie Walker Black was first introduced in 1909 • Sipped neat or on ice

Style: ______________________________________________________ Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Red, Black (12), Green (15), Gold (18), Blue (25). Website: www.johnniewalker.com

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Brandy About Brandy

• Brandy is by definition any spirit that is distilled from grape juice and aged in wood. • Brandy as it is known as today was first distilled in the 12th century and became very popular as a drink by

the 14th century. • Brandy is today produced in all the viticulture areas of the world • Brandy comes in many different classifications based on region and style:

Brandy Cognac Armagnac Calvados Pomace

About Cognac

• Cognac is a very high-quality brandy that is produced around the French town of Cognac. • To be classified a cognac it must meet strenuous laws:

1. MUST be produced in the Cognac Region in South-west France 2. MUST use 90% Ugni Blanc, Folle Blance, Colombord grapes that MUST come from the

Cognac region. 3. MUST be distilled twice in copper pot stills 4. MUST be aged in French oak barrels for a minimum of two years

• Over the years cognac has gained the reputation of being on of the worlds most prestigious and sought after spirits

• Popular Brands: Courvoisier, Hennessy, Hine, Martel, Remy Martin, About Armagnac

• Armagnac is one of the earliest forms of Brandy that was produced in France. • Armagnac takes its name from the Armagnac region of Gascony where it is produced. • To be classified an Armagnac it must comply too specific guidelines:

1. MUST be produced in the Armagnac region of France 2. MUST be made form a blend of grape wine (usually the Ugni Blanc grape) 3. MUST be single distilled in a column still 4. MUST be aged in oak before released

About Calvados

• Calvados is an apple brandy that is produced in and around the town of Calvados in Normandy, Northern France.

• It has been a popular spirit in France since the 8th century and received its official designation, such as Cognac and Armagnac, in 1945 after the conclusion of the second world war,

• Like Armagnac and Cognac, Calvados has to follow strict production and quality regulations. About Pomace

• Pomace is produced by the wastes of wine production that conveniently enough are known as ‘Pomace’. • The Pomace is mixed with water and pressed to make an alcohol beverage that is then re-distilled. • Once considered a cheap rustic product they have began to gain wider appeal due to the increase in its

quality in recent years • Popular Styles of Pomace are:

• Grappa (italy) • Marc (France) • Tresters (Germany)

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*****The age of Brandy is displayed on the label in letters. The youngest brandy of the mixture must be displayed by law.

UnderstandingBrandyStylechart

Style Ingredients Distilled Aged Other

Brandy

Cognac

Armagnac

Calvados

Pomace

UnderstandingBrandyAgeDesignationChart

Style V.S.

VerySpecialV.S.O.P.VerySpecialOldPale

X.O.ExtraOld

Vintage

Armagnac

Calvados

Cognac

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Wine The term Wine refers to the naturally fermented juice of the grape. True wine produced from grapes can be divided into four categories: Still wines, which consist of standard table wines (reds, whites and rosés); Sparkling wines, such as Champagne and Prosecco; Fortified wines, which include Vermouth, Sherry, Port, and Madeira, (classified as wine which has had brandy added to it); and Ice wine, which is made from extracting the juice of frozen grapes. Wines are generally categorized as either Old World European or New World. Old World European refers to wines made in France, Italy and Spain where wine production dates back many centuries. New World wines are produced in other countries all over the world where the climate and soil type allows wine production. These are countries such as Argentina, Australia, Canada, Chile, New Zealand, South Africa and the USA.

WineProductionIngredients

Fermentation

timeAlcohol% Aging

** To achieve Red wine, during its production the skins of the grapes are left in with the juice. The skins ‘tannins’ bleed into the juice to give the wine its colour and distinctive ‘tannic’ taste.

Style

Shelf Life Once Opened

Service Amounts (oz)

Service Temp. (C)

Red Table Wine

White Table Wine

Blush Table Wine

Sparkling Wine

Dessert Wine

Port

Sherry

Vermouth

23

TYPES OF WINE by STYLE White Wines

Name

Body Type Characteristics Aging

Pinot Grigio

Sauvignon Blanc

Gewürztraminer

Riesling*

Chardonnay

TYPES OF WINE by STYLE

Red Wines

Name

Body Type Characteristics Aging

Zinfandel

Pinot Noir*

Merlot

Shiraz

Cabernet Sauvignon

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TYPES OF WINE by STYLE

Sparkling Wines

Name

Body Type Grapes 2nd Fermentation

Sparkling Wines/ Champagnes*

Cava**

Prosecco***

* Champagne is sparkling wine that is made in a prescribed method and must be made in the Champagne region of France. All other sparkling wines made in the same method as Champagne but outside of the Champagne region is termed ‘Sparkling Wine’ ** Cava is a Spanish style of sparkling wine that is made in the same method as Sparkling wine/ champagne but uses different grapes ***Prosecco is an Italian sparkling wine that is made in the North-East of Italy.

TYPES OF WINE by STYLE Dessert & Fortified Wines

Name

Body Type Characteristics Styles

Ice Wine

Port

Sherry

Vermouth

* There are many different styles of Port, Sherry, and Vermouth in existence. However, for brevity we have just bunched each into a single category.

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WINE SERVICE Wine has had a long and storied heritage that dates as far back as 6000BC. Wine became an integral part of the classical societies of Greece and Rome and was later enjoyed by the elite, aristocrats, and royal families across Europe and the world. Throughout wines travels in these 8000 years it has passed through various societies and customs that has shaped how wine is enjoyed and how it to be served. Proper Wine Opening Procedure: Opening a bottle of wine for a person or a group should be a very intimate, but not intrusive procedure.

1. The serve should fetch the bottle ordered and present said bottle to the ‘Host’. This is done to ensure that the server did in fact fetch the proper bottle, as well as for the Host to ensure they order the bottle they wanted.

2. Remove the neck wrapping to expose the cork by cutting it off with the knife that is located at the end of your corkscrew. Do not attempt to remove the wrapping via the rip cord that is provided in the bottle as many do not work that well and also because the vicinity of your hands provide the illusion that you are touching the lip of the wine which will be poured into their glasses.

3. Open the wine in your hands away from the table to not disturb your guests. Ensure that when removing the cork you do not ‘pop’ the cork, as if stored properly the cork would have been stored on its side and with have wine on it, which could result in wine being flung onto your guest or their table. Ensure the cork is only take out by wrapping a wine towel around the cork and rock the cork out in a covered and controlled manner thus preventing any possibility of spilling.

4. With the cork still in the wine towel, unscrew the cork and present the cork to the host. Once presented, proceed to pour an ounce of wine into the host glass. This procedure allows the guest to inspect the cork to ensure it has been aged properly, as well as allowing the guest to taste the wine to ensure it is of the quality and flavour that he/she requires.

5. If the host declines the bottle of wine, simply remove the wine and the host glass and return to the bar and take another bottle over to the table and re-open and present the wine to the host once again.

6. Once the host accepts the wine you then will follow your WINE POURING ETIQUETTE. Proper Wine Service Procedure: The proper service of wine is like a perfectly tuned ballet. It is artistic, elegant, and something that everyone should experience at least one in their life. It is also based heavily on tradition and etiquette, much of which has long been forgotten by most of the younger generation. However, it is alive and well in wine service and in many cases in required to provide what people perceive as good service. Proper wine service should proceed as follows:

1. Once the host has accepted the bottle, the FIRST person served is the First lady to the RIGHT of the Host. In some cultures it is custom to serve the Eldest lady at the table, but this practice is not traditionally used here in North America. The HOST would NOT be served first because under proper etiquette the HOST should always partake in something after all of their guests have been served. If there are not ladies at the table then simply serve the FIRST man to the RIGHT of the HOST.

2. After serving the FIRST Lady to the RIGHT of the HOST, continue to serve to your RIGHT to every other lady that is present at the table.

3. Once all the LADIES have been served, the server will then serve the FIRST GENTLEMAN to the RIGHT of the HOST.

4. After serving the FIRST Gentleman to the RIGHT of the HOST, continue to serve to your RIGHT to every other GENTLEMAN that is present at the table.

5. Once every guest at the table has been served, the server will then serve the HOST. 6. With everyone served, the server should place the bottle of wine in front of the HOST on the table. 7. Even though everyone has been served Wine service is NOT over! Proper service etiquette of wine

dictates that the Guests & Host should never pour their own wine and thus the server must always be aware of the table to ensure they are there to pour more wine for any guest when the time presents itself.

8. When the Bottle is finished REMOVE it from the table.

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Proper Wine Pouring Procedure: When pouring wine for guest certain procedures should be followed:

1. The server should be holding the wine bottle at the bottom; to ensure that as little body heat as possible enters the wine.

2. The serve should always hold the bottle so that the label is up and facing the guests, so the guest can see what you are pouring them,

3. When pouring the wine the server should never pick up the wine glass but instead lean in towards the glass to pour on the table or the bar.

4. The server should NEVER allow the wine bottle to touch the wine glass, as this is an undesirable action due to it could chip/ crack the glass and looks very unhygienic and unprofessional.

5. The standard pour in the majority of bars in 5 to 6 oz and this should be poured with confidence. 6. When the pour is finished the server should ensure a proper cut of the flow of wine to ensure no spillage

occurs, followed by the wipe of the bottle mouth on their wine towel to ensure no wine reside can drop on the guest or their table.

7. After the pouring of wine is finished, the server should place the wine bottle down beside the Host, label towards, either on the table if red, or in a cold ice bath for white, blush, or sparkling wine.

Pairing Food with Wine: The art of pairing food with the perfect wine is a very elaborate and difficult task even for the most skilled wine expert. This is because all wines are different form year to year, and chefs prepare food in their own styles and flavours. However, despite it being extremely difficult to pair food and wine perfectly, there are some general guidelines to follow that will allow a bartender or serve to recommend a suitable and complimenting wine to whatever meal your guest may choose.

1. Pair the colour of the meat to the colour of the wine • We match the colour of the wine to the colour of the meat because they tend to have flavours

that are similar or that combine well to enhance the flavour of the meat. • Example: Red wine = Steak or Ribs • Example: White Wine = Fish or Seafood

2. Pair the weight of the meat to the weight of the wine

• We match the weight of the wine and meat to ensure that one element does not overpower the other. When matching food and wine we want to achieve harmony between the food so they work to enhance the flavour of both ingredients.

• Example: Cabernet Sauvignon = Steak • Example: Pinot Grigio = Sole or Tilapia

*In the case of Dessert and Fortified wines they are usually consumed with desserts or prior to food as an aperitif. * Sparkling wines can be drank with just about anything due to the effervescence character of the wine.

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White Wine Tasting Line-up:

Hillebrand Artist Series Riesling Brand Information:

• Produced its first vintage in 1978 in Niagara-on-the-Lake • Hillebrand Riesling exhibits the delicate floral aromas that have

made this wine famous. • With firm structure, balance and a long finish, this Riesling is a very

versatile wine that perfectly complements fish, seafood, and poultry dishes.

Aroma: ______________________________________________________

• Taste: ______________________________________________________

• Range: Produces a wide variety of high quality wines in four different Series: Artist, Collector’s Choice, Showcase, Icewine Website: www.hillebrand.com

Peller Family Series Chardonnay Brand Information:

• Peller was first established in 1957 in BC, and finally in 1969 in Ontario

• This classic is a medium-bodied Chardonnay • It is ideal with grilled chicken or pork and soft ripe cheese.

Aroma: ______________________________________________________

• Taste: ______________________________________________________ Range: Produces a wide variety of high quality wines in five different Series: Family, Signature, Private Reserve, Heritage, Icewine Website: www.peller.com

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Red Wine Tasting Line-up:

Peller Family Series Merlot Brand Information:

• Peller was first established in 1957 in BC, and finally in 1969 in Ontario

• Is a great example of a medium-bodied Merlot. • Ideal pairing with grilled meats and spicy pasta dishes.

Aroma: ______________________________________________________

• Taste: ______________________________________________________

• Range: Produces a wide variety of high quality wines in five different Series: Family, Signature, Private Reserve, Heritage, Icewine Website: www.peller.com

Hillebrand Artist Series Cabernet Sauvignon Brand Information:

• Produced its first vintage in 1978 in Niagara-on-the-Lake • Dry with soft aromas of black currant and red fruits • Ideal complement to meals with strong cheeses, red meats and

pasta.

Aroma: ______________________________________________________

• Taste: ______________________________________________________ Range: Produces a wide variety of high quality wines in four different Series: Artist, Collector’s Choice, Showcase, Icewine Website: www.hillebrand.com

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Beer Beer is one of the world’s oldest and most widely consumed alcoholic beverage and third most popular drink after water and tea. It is produced by the fermentation and brewing of starches, mainly derived from cereal grains. Most beer is flavoured with hops, which adds bitterness and acts as a natural preservative. The strength of beer may range from less than 1% abv (alcohol by volume), to over 20% abv in rare cases. However, the abv of beer is usually within the range of 4-6% abv.

BEER INGREDIENTS

TYPES OF BEER

Name

Type of Yeast

Fermentation Temperatures

Serving Temperatures

Ale

Lager

TYPES OF BEER by STYLE

ALES Name

Colour Body Type Characteristics

Pale Ale

Dark Ale

Stout

TYPES OF BEER by STYLE

LAGERS Name

Colour Body Type Characteristics

Lager

Pilsner

Light

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Pouring Draught Beer North American Beer Pour North Americans certainly drink a lot of beer and have developed their own pouring style. To properly pour a North American beer, either Ale or Lager, first spray the glass with the water jet to cool the glass to the identical temperature as the beer. This will prevent any additional foaming of the beer. Then place the clean beer glass directly under the pour spout at a 45 degree angle and pour the beer until the glass is ¾ full. Finish the last ¼ pour by positioning the glass vertically under the spout and fill it up until full. Try to not overflow at this point. This will provide you with a beautiful beer that has a ½ inch foam collar. Serve the beer on a coaster with the beer emblem facing the guest. www.millstreetbrewery.com www.steamwhistle.ca

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The Stella Artois 9-Step Belgium Pour Ritual Beer in Belgium is taken as serious as wine is in France. To ensure the best taste for every beer, the Belgians go through a glass washing and pouring ritual for every single beer poured. To view an interactive video on this pour ritual, go to: www.clubstellaartois.com

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The Guinness 6-Part Pour Knowing how to properly pour a Guinness will make or brake you as a bartender. It requires a steady and patient hand, with an equally patient guest to get the most out of this beer. To see master brewer Fergel Murray pour the perfect Guinness pint, go to: www.guinness.com

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Lager Tasting Line-up:

Steam Whistle Pilsner Brand Information:

• Steam Whistle Brewery is a Toronto brewery that produces Canada’s only premium pilsner

• ‘Do One Thing Really, Really Well’, only produces one type of beer • Founded in 2000 at the ‘Round Building’ across the CN Tower and

the Rogers Centre Aroma: ______________________________________________________

• Taste: ______________________________________________________ Range: Steam Whistle Pilsner Website: www.steamwhistle.com

Stella Artois Lager Brand Information:

• First brewed in Leuven, Belgium in 1926 as a Christmas beer • The ‘anno 1366’ refers to the origin of brewing in the town of

Leuven • The 5th largest beer brand in the world

Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Stella Artois, Stella Artois Legere Website: www.stellaartois.com

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Ale Tasting Line-up:

Mill Street Tankhouse Ale Brand Information:

• Traditional Pale Ale • Made with 5 types of malts and Cascade Hops • Local Toronto micro-brewery located in the historic Distillery

District, and named Canada’s Brewery of the Year in 2007 & 2008 Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Cobblestone stout, Coffee Porter, English Style Pale Ale Bitter, Helles Bock, Pilsner, Scotch Ale, Stock Ale, Tankhouse Ale Website: www.millstreetbrewery.com

Guinness Stout Brand Information:

• Arthur Guinness opened the brewery in 1759 at its current home of St. James’s Gate in Dublin, Ireland

• Despite the label of ‘meal in a glass’, a pint of Guinness has less calories then a pint of skimmed milk or orange juice.

• One of the largest selling beers in the world Aroma: ______________________________________________________ Taste: ______________________________________________________ Range: Guinness Irish Stout, Guinness Extra Cold, Guinness Extra Strong Website: www.guinness.com

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Bar Tool Descriptions Bar Blade Bar blades are fancy beer bottle openers. They are slim and can be taken in and out of a pocket or holster much faster than a regular opener. Bar spoon A long handled cocktail spoon is a necessity for any bar. The standard cocktail spoon is long with a twisted stem that is invaluable for stirring drinks in the shaker. Boston Shaker The choice of most professional bartenders these days. The Boston Shaker consists of two tumblers: one made of metal that is approximately 28 to 30 ounces. It is also referred to as a Shaker Tin. The other is a 16-ounce glass commonly known as a Mixing Glass. When the metal is placed on top of the glass they fit snugly together to form a sealed container or Boston Shaker. Hawthorn and Julep Strainer These are the two popular types of strainers used for cocktail service: The Hawthorn strainer (which has springs) and the Julep strainer (which has holes), both are perfect companions for the Boston shaker set. The smaller Julep Strainer works efficiently with the mixing glass portion, while the Hawthorn Strainer, with its metal tabs around the edge which is designed to rest on the rim, works well with the shaker tin. Shaken drinks are usually strained from the shaker tin, and stirred from the mixing glass. Jigger All bars should have two stainless steel jiggers that come in two different measuring sizes. One should have 1 and 2 ounce measures, and the other ¾ and 1½ ounce measures. These should always be used when experimenting so you can come up with exact recipes. Large Ice Scoop Ice scoops are vital to a bar. Ice is a very important ingredient in cocktails and it is important that a bartender has this tool available. Using a glass to scoop ice is completely unsafe, as the glass could chip off into the ice unnoticed and end up in the cocktails. It is also unsanitary to use a shaker tin as your hands are touching the outside of the tin, which eventually touches ice that go into the cocktails. Muddler The muddler is a mandatory tool for a cocktail bar. It is used for everything; from releasing oils in citrus rinds, to opening the veins of a mint leaf into a Mint Julep or Mojito. It is also used for crushing soft fruits such as blackberries to add flavour and colour to cocktails. Wine Opener A wine opener is an absolute must. As wine gets more and more popular, bartenders are beginning to use them almost as much as beer openers. Bartenders should have efficient wine openers that can easily fit in their pockets.

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Cocktail Preparation Methods Neat/ Straight-up Serving a spirit or liqueur at or above room temperature, with no ice Pour the spirit or liqueur directly from the bottle into a glass without ice, usually rocks or snifter. This preparation method applies mainly to Cognac, Brandy and Scotch service. On-the-Rocks Serving a spirit or liqueur over ice without mix; also known as “Over” Fill glass three cubes under the rim of the glass. Pour spirit/liqueur directly into the glass. This should result in a drink that is equal parts spirit/liqueur to ice. Garnish, if required, and serve. Building Creating cocktails Building is the act of combining ingredients with ice in a glass. Keys to this is knowing how much ice. If you are mixing straight alcohol you should use three cubes under, and if you are using a mix, use three cubes over. Spirits should be poured first, and any mix poured last. The rest of the methods that follow all begin with this basic build. Example: Gin & Tonic, Vodka & Soda, Rye & Coke, Rum & Diet, Vodka & Red Bull Stir Creating a cocktail with straight alcohol A method mainly used for cocktails that contain only straight alcohol and is served in the glass its prepared in. Stirring helps mix the ingredients while keeping dilution to a minimum and not adding oxygen or effervescence to a drink. Example: Manhattan on the rocks, Black Russian, Rusty Nail, Negroni, Old Fashioned Shake Creating a cocktail with non-carbonated mix A method used for mixing cocktails with non-alcoholic mix that is not carbonated. Combine all ingredients in serving glass and shake vigorously. Pour back in to serving glass and garnish. Example: Sours (Whiskey/Amaretto), Cape Codder, Mai Tai, Blue Lagoon, Kamikaze Shake & Top Creating a cocktail with carbonation A method of mixing drinks that contain both carbonated and non carbonated mixes. First combine non carbonated ingredients in serving glass with ice three cubes over. Shake vigorously and pour back into the glass. Top with carbonation, garnish and straws. Example: Tom Collins, Long Island Iced Tea, Ramos Gin Fizz, Dark and Stormy Float Creating a cocktail with the addition of a float on top. Build the cocktail in the desired method as described above. To finish, drizzle “float” ingredient(s) around the circumference of the glass. The idea is to add flavour as well as presentation to the cocktail. One time around is usually equal to ¼ of an ounce. ** Not all floats actually float, some heavy ones like grenadine or Chambord will slowly sink to the bottom. Example: Melon Ball, Bramble, Tequila Sunrise, Harvey Wallbanger, Killer Kool-aid Rolling A method used to mix a cocktail that contains multiple complex ingredients (i.e. Caesar or Bloody Mary) Fill the serving glass with ice, three cubes over. Pour ingredients directly into the glass over the ice. This ensures equal ice to mix ratio as the ice will melt slightly when you begin to pour in the ingredients. When all ingredients are in the glass, pour contents from the glass into a shaker tin, then from the shaker tin back into the glass. Repeat 2 to 3 times, finishing with the contents in the serving glass. Garnish and serve. Example: Bloody Caesar, Bloody Mary, White Russian

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Muddling A method mainly used for Mojitos, Mint Juleps and Caipirinhas where juice, mint and sugar are mashed together to release and combine their flavours Add all the ingredients that require muddling into the serving glass before adding any ice, alcohol or other mixes. With a muddler or bar spoon, mash the ingredients together until you begin to smell their aromas. At this point add ice, alcohol and other mixes. Example: Mojito, Caipirihna, Caiprovska, Mint Julep Stir & Strained or Straight-up Serving a cocktail chilled, but without ice. Add ingredients to a mixing glass containing ice. Stir well and strain contents using the julep strainer into the serving glass. Make sure that no ice from the cocktail shaker accidentally falls into the cocktail. Example: Dry/Bone Dry Martini, Manhattan Straight Up Shake & Strained or Straight-up Serving a shaken cocktail with mix, but served without ice. Add cocktail ingredients to a shaker containing ice. Shake vigorously and strain contents into the serving glass. Make sure that no ice from the cocktail shaker accidentally falls into the cocktail. Finish with garnish. Example: Cosmopolitan, Margarita Straight Up, Sidecar, Brandy Alexander, Espressotini Shooters A method of creating shots that have equal parts ingredients. Using a jigger and the formula from the shooters section, measure all ingredients in a mixing glass with ice three cubes over. Shake hard 3 times and strain out using a hawthorne strainer. Example: Sex on the Beach, Polar Bear Layering Serving a drink that has its ingredients separated in the glass. To properly layer, you first must understand the density’s of the ingredients. There is a list provided in the shooter preparation section. The act of layering is resting one ingredient on top of the other in the desired proportions to fill the glass. Example: B52, Baby Guinness, Pousse Café Blending Preparing a cocktail with ice in an electric blender to reach a slushy drinkable consistency Most blended or frozen cocktails will contain equal parts of ice to mix and should be blended for 6-8 seconds or until all ice is crushed. If the drink’s consistency is too thin, add more ice and re-blend. If it is too thick, pour more juice or mix. Do not over blend, as the cocktail may chunk up. Example: Frozen Margarita, Frozen Daquiri, Frozen Pina Coloda, Mudslide

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The Basics Guidelines to Drink Making Ice Ice Scoop: The ice scoop is the only tool used to put ice into a glass. The scope should be kept out of the ice as much as possible to prevent the contamination of the ice and to ensure the ice scope does not get buried under the ice when the ice well is restocked. Any other form of ice gathering is strictly prohibited and in many cases will lead to serious repercussions, such dismissal. 3-cube rule: Whenever you make a drink that contains an alcohol and a mixer, you should always fill the glass with ice 3 cubes over the rim of the glass. When you make a drink that only consists of alcohol, you always fill the glass with ice 3 cubes under the rim of the glass. When does ice go in the glass Ice should always be added at the beginning of the drink making process. This will ensure that all the ingredients fix into the glass, while also ensuring the needed dilution and chill are present in the drink. Stirring A drink should always be stirred if it is only made with alcohol, or is made with alcohol and a carbonated ingredients, such as tonic or coke. Stirring is a technique used to gently mix the ingredients of the drink, add dilution, and chill the contents. For obvious reasons we never shake anything carbonated as this violent process with make the carbonated ingredients go flat. Shaking A drink should always be shaken if it is made with an alcohol and a mixer that is not carbonated. This will ensure the drinks ingredients are combined together properly, as well as adding both needed dilution and effervescence to the drink. All combining to make the drink more balanced and refreshing. We also always shake shooters, no matter their ingredients, as we want to achieved a slightly chilled shooter to make it go down easier and more enjoyable. Shaking protocols: When making a drink, the glass the drink was made in is the glass the drink is shaken in. To shake a drink you first combine all the ingredients that need to be shaken in the desired glass, then place the metal shaker tin over the glass on a slight angle and pat down to create a seal. You processed to shake by using both hands to hold both parts of the shaker together and shake vigorously for 4-5 seconds. At this point ensure that while shaking you always have the shaker positioned with the open end towards you, thus allowing any spillage to spill on yourself and not the guest. To open the shaker tin, we hold the metal tin in your hand and gently tap the side of the tin to break the seal. Straws All drinks in a rocks or highball glass will always receive straws when being served. Due to the size difference between a rocks and a highball glass, we use short straws for short rocks glasses and tall straws for the taller highball glasses. We also apply two straws to ever glass as it allows the patron to consume the drink with much more ease and fluidity. Straws should never be put into a martini or margarita glass, unless specifically requested by the customer. Straining When mixing a drink in a mixing glass it is always then strained into its appropriate serving glass. Depending on what method of mixing the drink is applied, the bartender has two straining options. Julep Strainer: If the drink is stirred the bartender will used the julep strainer in combination with the mixing glass to strain the contents of the mixing glass into the serving glass. Hawthorn Strainer: If the drink is shaken by placing a shaker tin over the mixing glass to create a Boston Shaker, the ingredients of the mixed drink will be strained from the metal shaking tin into the serving glass using the Hawthorn strainer.

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Basic Garnish Preparation A cocktail garnish is something that adds both colour and flavour. That thin sliver of dried lemon peel or the half wedge of brown lime that bobs to the surface of your drink is not garnish. There are two words that are paramount to garniture presentation: bountiful and fresh. A garnish should be chosen for size, beauty, and freshness. Wedges Wedges are among the most common and easiest form of garnish a bartender will come across. There are two types of wedges often created for use as garnish. The first come from circular citrus fruits. To achieve visually attractive and functional wedges of this form, first cut the tips off of the fruit, then slice in half lengthways from tip to tip. Next, lay each half flat on the cutting board. Cut each half into 3 pieces for limes, or 4 pieces for lemons. Cut a slit in each wedge to drape it on the rim of the glass. Various fruits can, and are often cut into wedges. You can make wedges of this first type from: Limes, Lemons, Oranges, Grapefruits, Key Limes, and Tangerines. The second type of wedges used for garnishing is commonly cut from larger, fleshier fruits such as pineapple. In this case you would first cut the fruit into ½ inch thick slices. Then cut the slices in halves, and then again into thirds. This will result in the creation of what we call in the industry as a ‘flat wedge,” where we have the flesh of the fruit beautifully divided into wedges to resemble the shape of a pie, ready to be placed on, or into your cocktail or drink. Fruits that are often cut in this way are: Pineapple, Star fruit, Mango, Cantaloupe, Honey Dew Melon, and Watermelon. Wheels Wheels are a great alternative to wedges, and provide an attractive garnish to various cocktails and drinks. To create wheels, first cut the fruit from tip to tip, just less than half way through the fruit. This will pre-cut the slits on the wheels, allowing you to drape them on the glass. Once that is done, cut off the tips and cut the fruit crossways into ¼” thick wheels. As the slit is already pre-cut, simply drape the wheel on the rim of the glass. If done correctly, you will create a wheel-shaped garnish that exposes a pie looking texture for citrus fruits, and a wonderfully textured surface exposing the core and seeds of fleshy, hard fruits, such as Kiwis. The best fruits to use to create wheels are: Limes, Lemons, Oranges, Tangerines, Kiwis Twists To create a twist one intends to gain the coveted citrus oils from the rind. The easiest way to make this attractive garnish is to use a channel knife. This instrument allows you to perfectly cut the fruit rind to perfect thickness, leaving only the rind, and none of the juicy fruit flesh. If you do not have a specific tool for creating twists, the next best thing is to cut them from wheels. From a wheel, cut away all the meat of the fruit, and as much of the pith (the white part between the fruit and the skin) as possible. Leave the skin. Cut the skin into 1/8 or 1/4 inch strips from tip to tip and you are done. Common fruits used to create twists with are: Limes, Lemons, Oranges, Grapefruit, and Tangerines. Garnish added to a glass rim With a glass rimmer, press the rim of the glass into the wet sponge portion. Next, dip the wet rim into the appropriate ingredient and lightly twist the glass, covering the rim 1/8”. Even though the glass is being rimmed, ensure that none of the rimming garnish ends up in the cocktail. If you do not have a rimmer, an alternate method is to use a lemon or lime wedge and a saucer or side plate. Cut a slit into a lemon wedge and drape it on the rim of the glass while holding the glass in your other hand. Next, with the lemon wedge between your thumb and index finger (still draped on the glass), squeeze the wedge gently as you turn the glass, allowing the juice of the wedge to wet the rim of the glass. At this point, you can use a small side plate or saucer for the rimming ingredient. Just like using a rimmer, dip the wet rim into the appropriate ingredient and lightly twist the glass, covering the rim 1/8”. Common ingredients used here are: salt, celery salt, pepper, sugar, coco powder, nutmeg, shredded coconut, flavoured sugars and salts, cinnamon, grated chocolate (white, dark, and milk). Additional Garnish You can use just about anything for garnish. The ingredients we have talked about earlier have been simple garnish that have everyday uses. However, as we have discussed, as long as garnish is fresh, bountiful, and used to create a better taste, appearance and effect, they can be very exotic and appealing. Additional garnish that is used to gain this ornate effect are: Strawberries, raspberries, blackberries, cranberries, cherries, blueberries, lychees, jalapeno peppers, sun dried tomatoes, spicy green beans, celery, and vanilla beans. The sky is the limit.

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Speed & Efficiency Tips Bridge your Glasses When pouring into multiple glasses at once, make sure the rim of each glass is butt up against the one beside it. This will allow you to pour in one continuous motion, increasing speed and reducing spillage. Full Hands Full hands helps you spend less time on menial tasks, and more time on offering great service. An example of full hands is after you have served drinks to guests, look around and pick up empty glasses that have to go back to the glass washer for cleaning. Also, once you place the dirty glasses into the glass washer, take out the clean ones and put them back where they are stored. Put Things Back Where They Came From Regardless of what is used, always put it back where it came from after you have finished using it. This allows fellow bartenders to know exactly where each specific item will be. This includes bottles in the well and the back bar, glassware, condiments, and anything else used to prepare drinks for guests. This rule helps to be both organized and efficient as it takes less time to find things. Keep Both Hands Busy When Preparing Cocktails Since you only need one hand to pour, strain, garnish, or place down beverage napkins or coasters, use your other hand to do another task. A great example of this is when both a spirit and liqueur is needed in a specific recipe. If it calls for 1oz of Vodka and ½ oz Melon Liqueur, pour them both at the same time using the four count free-pouring system. Start them both at the same time and once you count to two, stop pouring the melon liqueur but continue with the Vodka until the four counts is complete. Another example of keeping both hands busy is to start grabbing garnish, straws or beverage napkins as you come close to finishing the preparation of your cocktail. Touch Anything Once Use the ‘Touch Anything Once’ rule to save time and be more efficient in either method of pouring. It means that when you are preparing a group of drinks that share the same ingredients, grab the ingredient only once, but pour it into all the drinks that require it.

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Service The Art of Customer Service The success of any bartender and bar is inevitably linked to how well they take care of their patrons. Unfortunately, the common belief by many that customer service is simple is incorrect, and has drastically decreased the levels of customer service within the industry over the past decade. Most bartenders and servers inaccurately believe that the best way to treat a guest is by treating them the same way that they would like to be treated. This sounds like a great idea but unfortunately it is fundamentally flawed due to the fact that it assumes that every patron is the same and always wants the same things. Therefore, the need to serve each patron on an individual basis makes customer service a difficult skill that constantly needs to be assessed and retooled to meet the ever changing needs of ones patrons. The art of customer service may have best been described back in the 1895 book; Mixologist by C.F. Lawlor, when he gives hints for young bartenders. He quotes: ‘An efficient bartender’s first aim should be to please his customers, pay particular attention to meet the individual wishes of those whose tastes and desires he has already watched and ascertained; and, with those peculiarities he has had no opportunity of learning, he should politely inquire how they wish their beverage served, and use his best judgment in endeavouring to fill their desires to their satisfaction. In this way he will not fail to acquire popularity and success.’ Foundations of Customer Service

1. Be professional 2. Treat every person with respect and as a valued patron 3. Treat every person as an individual and assess their specific needs 4. Create a friendly and comfortable environment 5. Exceed patrons expectations

Requirements to Achieving our Customer Service Goals Appearance The overall appearance of the establishment and staff play heavily on the experience a guest will have in your establishment, and many times is the leading factor determining if they will return in the future. Establishment: The overall look and cleanliness of an establishment is vital to providing a great customer service experience. When a guest walks through your front doors their first impression of a place is made immediately and can have a huge impact on their forthcoming experience. Therefore, it is very important for the staff of any establishment to ensure that all aspects of the bar are continuously maintained as to ensure when a guest enters your establishment they enter a clean and enjoyable environment in which they can relax and have a memorable experience. Such duties that need to continuously be monitored are:

1. Always ensure all bar and table tops are clean 2. Always ensure all empty glassware and tableware is removed from the bar or table tops 3. Always ensure the washrooms are fully stocked and clean 4. Always ensure the back bar is in perfect order and displayed majestically 5. Always ensure the floors are clean

Personal Appearance: The appearance of a bartender/server is also very important to providing a great customer experience. In this case it is important that bartenders realize that dressing professional for work is vital to their success and overall enjoyment of their guests. Remember being good looking doesn’t always mean you look good! A few general rules to dressing for the bar are:

1. Always dress professional (pants/skirt, button-up shirt, neutral sexuality) 2. Always have good hygiene (Clothes pressed, clean clothes, good breath, clean hands, etc…) 3. Always smell neutral (ex. Perfumes, body sprays, etc..) 4. Never chew gum, drink or eat behind the bar or in view of your guests. 5. Long hair should always be tied back. 6. Men’s facial hair should be well groomed or clean shaven

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Know What You Are Selling Product knowledge is essential in providing great service. It reinforces that you are a professional and that you are in control. Having to search or ask others for answers or information deflates their confidence in you. When guests visit your establishment, they do not know what they want. In most cases, they have never seen the menu and need you to guide them through the entire visit. This is where good product knowledge will help you feel confident in answering any questions guests may have and allow you to suggest certain items that they may want to have. Draught Beer

• Know what brands your establishment has on tap, as well as their price points. • Know which is a Lager, Pilsner, Ale, or Stout, as well as if it is a light, or a more filling beer. • Know if each brand in your establishment is also available in the bottle. Clarify with the guest if he/she is

ordering bottle or draught. Bottled Beer

• Know what brands your establishment has available, as well as their price points. • Know which is a Lager, Pilsner, Ale, or Stout, as well as if it is a light, or a more filling beer. • Know if each brand in your establishment is also available on tap.

Wines • Know Varietals and blended wines your establishment stocks. • Know two or more food pairings for each wine you serve to make more informed offerings. • Know price points of your wines by the bottle. Make offerings suitable to your guest types.

Spirits/Liqueurs • Know your well, premium and super-premium spirit brands, as well as their price points. • Learn three things about each brand, so you can make more informed suggestions to guests. • Learn the brand substitutions, so if you run out of a particular brand, you can suggest another with confidence.

Food Menus • Know the menu. People will ask for food, and you should also offer it to increase your bill averages. • Know portion sizes so you can suggest sharing if plates/dishes are too big for one person. • Know preparation times. The last thing you want to do is tell a guest it will be out in a few minutes, but it

already takes 10 minutes alone to prepare. Fundamental Principles of Customer Service Principle

Application

Observe

Anticipate

Prioritize

Act

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Tips to Service Excellence

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Administration

Payment Methods Most establishments offer a wide variety of payment methods and have an electronic system to process and authorize credit card transactions. If an establishment does not have an electronic system, cards must be processed manually and authorized by phone if the amount exceeds the floor limit set by the card company. Here are a few methods of payment: 1. Cash 2. Debit. If Debit is not available, there is usually a cash machine on the premises. 3. Visa 4. MasterCard 5. American Express or Amex 6. Diners Club

Credit Card Procedures With so many different types of credit card machines out there, most establishments will train you on their specific system before starting your first shift. If they don’t, ask to be trained even if it’s on your own time. Knowing how your credit card system works can save you time and allow you to spend more time on service. 1. Take the card, making sure the establishment accepts the card as the guest gives it to you. If the establishment

does not accept that specific card, ask the guest nicely if they have another form of payment. Most will understand and pay through another method.

2. Check the expiry date while walking away from the guest. If it is expired, let the guest know immediately and ask for another method of payment.

3. Run the card through the electronic machine or manual swipe. If using the manual swipe, make sure you use the correct charge slip and swipe plate.

4. Enter all required information. (I.E.: Staff #, check #, purchase amount, etc) 5. Authorize purchase. Call in to card issuer if manual authorizing amounts over floor limit. 6. If card is declined, retry. If declined again, notify the manager. 7. Return charge slip for signature as well as the card and the original copy of the guest check. 8. Secure merchant copy of charge slip, it is equal to cash. You’re responsible for the funds if you lose it.

Point of Sale (P.O.S.) and Cash Register Systems Just like the credit card system, you need to be fully trained on the specific P.O.S. or cash register system that the establishment uses. Again, asked to be trained on your own time if necessary as knowing your systems will make you a quicker and more efficient bartender/server. Most establishments today have replaced the old fashioned cash register with a Point of Sale System. A POS system allows bartenders and servers to order beverage and food items from their respective departments. For example, if a server orders a cocktail and appetizer for a guest, the order would be entered at the specified POS terminal, and each item order will be sent to the printer of the department that is responsible to prepare that item. For example, the bartender receives the drink order to be prepared, and the chef or cook receives the food order to be prepared. POS systems also give an establishment better control of inventory levels, and reduce theft from staff selling the products and not entering them as sales. Some popular and widely used POS systems and software are Pixel Point, Silverware, Maitre D and Squirrel. Some establishments still use older systems such as Romenko.

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Cashing Out At the end of each shift, you will be responsible to ‘cash out’ and submit all money and credit slips that you have accumulated over your shift from sales. Remember that credit card slips should be treated just like cash, so don’t lose them or you will lose your tip, or even worse, have to pay for that tab as you have no proof of payment. When submitting your cash out, most establishments will have the capabilities to print off your individual sales read from the P.O.S. system. The sales read details your total sales, both net and gross (gross means with taxes added), what your detailed sales were (liquor, food), how much were cash sales, how much were credit card sales, and how much cash you owe at the end of the night. Here is an example of a cash out read:

Joe’s Bar

1234 Main St. 416.555.5555

Server Name: You Server ID: 1234567 Total Gross Sales Taxes Net Sales Food Sales Liquor Sales Cash in Credit Card in Tips from credit cards Total Cash & Credit in Total cash due (total cash in minus tips from credit cards)

850.00 117.25

732.75 263.00 469.75

520.00 330.00

45.00

895.00

475.00

The chart above details how your cash due is reduced as you have received tips on credit card sales. You are entitled to those tips at the end of your shift, so simply taking them from the total cash due will balance out. If an establishment pays your credit card tips back to you at the end of the week, keep notes on the credit card tip amount in a pad or note book after each shift to ensure you will receive the right amount at the end of the week.

Tip Out Tip out is simply a method of appreciation from staff member to staff member for helping each other during each shift. It is not mandatory, but refusing to do it will not make you the most, well liked among the staff. As a bartender, getting drinks out quickly and efficiently to your servers will increase their sales and service, and ultimately, their tips. If they make more tips, you will make more tips. The bartenders usually tip out to the kitchen staff, bar backs and door staff. Servers usually tip out the kitchen, host or hostesses, the bartender and door staff. Some establishments will collect tip out at the end of each shift and disperse it at the end of each week. Depending on the establishment, total tip out could range anywhere from 1% to 5% of your total sales. For example, if you sell $800 during a shift, and tip out was set at 2% for bartenders, you would tip out a total of $16 to the management, and they in turn would split it between the staff members it is meant to go to. Other establishments will leave it up to you to give tip outs directly to each staff member that helped you that shift. Sometimes, tip out is not a percentage of your sales, but a percentage of your tips.

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Cocktails, Martinis & Shooters (Product Knowledge & Tasting)

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Recipes We have chosen a handful of the most popular classic and modern day recipes from the Difford’s Encyclopedia of Cocktails, which you will learn as part of the program. We have tweaked a few recipes to add local influence, and added a few popular local recipes not included in the guide.

B-52 Glass: Shot Method: Refrigerate ingredients. LAYER in chilled glass by carefully pouring in the following order. Ingredients: 1 part Kahlua coffee liqueur

1 part Bailey’s Irish cream liqueur 1 part Grand Marnier liqueur

Baby Guinness Glass: Shot Method: Refrigerate ingredients. LAYER in chilled glass by carefully pouring in the following order. Ingredients: 3 parts Kahlua coffee liqueur

1 part Bailey’s Irish cream liqueur

Blue Kamikaze Glass: Shot Method: SHAKE all ingredients with ice and fine strain into chilled glass. Ingredients: 1 part Tag No.5 Vodka

1 part Blue Curacao 1 part Bar-lime mix

Bone Dry (rinsed) Martini Glass: Martini Garnish: Rinsed olives on a skewer or Lemon Twist Method: Add Ice and a ½ oz of dry vermouth into mixing glass and stir. Discard all ingredients into

the sink. Add Ice, spirit and stir. Julep strain into a chilled classic martini glass. Serve with garnish.

Ingredients: ½ oz Dry vermouth 2 ½ oz Tanqueray No. Ten Gin or Tag No.5 Vodka

Caesar Glass: Highball Technique: Build & Roll Garnish: Celery Salt rim, Lime Wedge, & celery stalk (optional) Method: Add ice 3 cubes over to a Highball glass and spice the ice by adding all the ingredients in

order as listed below. ROLL the ingredients to mix and pour back into a celery salt-rimmed glass. Serve with straws and garnish.

Ingredients: 1 oz Tag No. 5 Vodka 2 dashes Frank’s Red Hot Caesar Spicer 3 pinches Salt 3 pinches Black Pepper 4 dashes Lea & Perrins Worcestershire sauce Top with Mott’s Clamato juice (approx. 3-4 oz)

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Cape Codder Glass: Highball Technique: Build & Shake Garnish: Lime Wedge Method: Add ice 3 cubes over to a Highball glass and all the ingredients and shake. Pour all

ingredients back into the highball glass and serve with straws and garnish. Ingredients: 1 ½ oz Tag No. 5 Vodka

3-4 oz Cranberry Juice squeeze of lime

Cosmopolitan Glass: Martini Technique: Shake & Hawthorn strain Garnish: Lemon twist Method: Add Ice and all ingredients to the mixing glass and shake. Using a Hawthorn and fine

strainer strain into a chilled martini glass. Serve with garnish. Ingredients: 1 oz Absolut Citron vodka

1 oz Cointreau triple sec 1 ½ oz Ocean Spray cranberry juice Squeeze of lime

Dry Martini Glass: Martini Technique: Stir & Julep strain Garnish: Rinsed olives on a skewer or Lemon twist Method: Add Ice and vodka to mixing glass. Using the bar spoon add ½ oz of dry vermouth and

stir. Julep strain into chilled classic martini glass. Ingredients: 2 ½ oz Tanqueray No. 10 Gin or Tag No.5 Vodka

½ oz Dry vermouth

Gin & Tonic Glass: Rocks Garnish: Run lime wedge around rim of glass. Method: POUR all ingredients into a rocks glass filled 3 cubes over with ice. Serve with straws

and garnish. Ingredients: 1 oz Beefeater gin

Squeeze of Lime Top up with Tonic water (approx. 3-4 oz)

Manhattan on the rocks Glass: Rocks Technique: Build Garnish: Two maraschino cherries Method: Build all ingredients over 3 cubes of ice under and stir. Serve with garnish. No Straws. Ingredients: 2 oz Wiser’s Canadian whisky

1 oz Sweet vermouth 3 dashes Angostura aromatic bitters

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Margarita Glass: Martini Garnish: Lime wheel Method: Add all ingredients into a mixing glass filled with 3 cubes of ice over. Shake and strain

into a chilled martini glass. Serve with garnish Ingredients: 1 ½ oz Tequila ½ oz Cointreau

2 oz Bar-lime mix

Mojito Glass: Highball Technique: Muddled Garnish: Mint sprig, lime wheel Method: Place mint leaves in the bottom of the glass followed by the lime juice and simple syrup.

Lightly muddle carefully, making sure not to rip the mint apart. Lightly stir, add ice, rum and soda. Stir lightly and add straws and garnish.

Ingredients: 8-10 fresh Mint leaves 1 ½ oz Havana Club Blanco white rum 1 oz Freshly pressed lime juice ½ oz simple syrup Top up with Soda water (club soda)

Tom Collins Glass: Highball Technique: Build & Shake with a top Garnish: Lime wheel Method: Add first three ingredients into a highball glass filled with ice 3 cubes over. Shake and

pour back into the same glass and top with soda water. Serve with straws and garnish. Ingredients: 1 ½ oz Beefeater Gin

2 oz Bar-lime mix Top with soda water (approx. 2 oz)

Whisky Sour Glass: Rocks Garnish: Lime wedge Method: Add all ingredients into a rocks glass filled with 3 cubes of ice over. Shake and pour back

into same glass. Serve with straws and garnish Ingredients: 1 oz Whisky

2-3 oz Bar-lime mix

Additional Recipe Sources • Difford’s Encyclopedia of Cocktails (Book) • Mr. Boston Bartending Guide (Book) • Joy of Mixology (Book) • Cocktail App (iphone, blackberry)

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• Champagne Cocktails

Trius Brut Sparkling Wine Brand Information:

• In 1989 at Hillebrand Winery, Trius was born. • Our sparkling Brut is vinted according to the stringent standards of

the 'classical method' of sparkling wine production. • A cuvée of premium Chardonnay and Pinot Noir grapes is blended,

naturally fermented and aged in the original bottle.

• Range: Trius also makes still wines such as: Riesling, unoaked chardonnay, BF chardonnay, Red, Merlot, Cabernet Franc, Cabernet Sauvignon, and Grand Red. Website: www.triuswines.com

Hpnotiq Brand Information:

• 22% ABV • Is an exquisite blend of premier vodka, tropical fruit juices and a

touch of cognac • Great for mixing in cocktails or martinis

Website: www.hpnotiq.com

Pama Brand Information:

• 17% ABV • The world’s first true pomegranate liqueur • Pama is made with the finest pomegranates, vodka, and a touch

of the finest imported tequila Website: www.pamaliqueur.com