Bar Service and bartending

BAR SERVICE AND BARTENDING

Definition of terms

·         Bartending – refers to the art of mixing wines and spirits, drinks preparation, beverage services, merchandising and good customer relation.

·         Cocktail – is a mixed drink made up of a base liquor/ wine, modifying ingredients, flavoring and coloring ingredients.

·         Flairtending – is the act of flipping, spinning, throwing, balancing, catching bottles, drinks and various bar tool(s) while in the process of making mixed drink(s).

·         Mixology – is the art of following a recipe or formula to produce a standard ad consistent drink according to specification.

·         Mocktail – is the collection of mixed drinks which contains no alcohol.

·         Modifier – refers to the liqueurs and non-alcoholic beverages added to the main ingredient when mixing a drink.

·         Modifier – refers to the liqueurs and non-alcoholic beverages added to the main ingredient when mixing a drink.

·         Liquor-Based Cocktails – refers to a cocktail that used wine as based liquor. 

BARTENDING

Ø  Is the art of mixing wines and spirits, drink preparation, beverage services, merchandising and good customer relationship.

Ø  Is considered as one of the most interesting professions because:

Þ    it entails accuracy in the measurement of various wines and spirits;

Þ    it provides a thorough knowledge regarding bar personnel management;

Þ    prepares bartenders to produce the best expected drink served or requested by the guest.

MIXOLOGY

Ø  this is the art of following a recipe or formula to produce a standard ad consistent drink according to specification.

FACTS ABOUT COCKTAIL DRINKS

Cocktail

            In 1776, Betsy Flanagan invented the American “cocktail”. It was in her bar “Halls Cornets” in Elmsford, New York, which was decorated with brightly – colored tail feathers of cocks, that she had the notion to add a cock’s tail feather as a stirrer to each drink. Hence, the name, cocktail, during that time, cocktail was often referred to as “roosters”.

BLOODY MARY

            The Bloody Mary, created by Ferdinand Petiot, a bartender at Harry’s Bar in Paris in the 1920’s, was named after Queen Mary I of England who, because of her persecution of the Protestants, attained the nickname “Bloody Mary”. It was later called a “Bucker of Blood” then “Red Snapper”, and “Morning Glory”. It was introduced to the United States in the 1930’s.

DAQUIRI

            This is a cocktail invented in or about 1898 by Jennings S. Cox, an American, who served as chief engineer for the Spanish- American Ion Company near the village of Daiquiri, in Havana, Cuba.

DEPTH CHARGE

            A Depth Charge is made when shot glass full of whiskey is taken and plunges it (glass and all) into a large glass of beer, then the beer is drank.

FRAPPE

            Frappe is a French term for a drink that is super chilled by the addition of crushed or shaved ice, over which liqueurs are then poured.

GIBSON

            A martini cocktail garnished with a small white onion. The drink was apparently named after American illustrator Charles Dana Gibson (1867-1944), famous for his drawings of the turn-of-the-century “Gibson Girl”. The story went that Gibson ordered a MARTINI usually served with an olive – from the bartender Charley Connolly of the Players Club in New York City. Connolly found himself out of olives and instead served the drink with two tiny white onions. The cocktail was first mentioned in print in 1930.

GIMLET

            In the 1890’s, a British naval surgeon, Sir T.O. Gimlette, was concerned with the heavy drinking his men were accustomed to. So he diluted the gin with lime juice and although it didn’t dissuade them, he unintentionally created a new drink.

HARVEY WALLBANGER

            It seemed that in southern California (according to legend); Tom Harvey would arrive at his favorite pub after a day’s surfing and ordered as “Italian Screwdriver”. Then, after consuming several glasses of this concoction, he attempted to leave and started “banging” into walls, hence the name.

HIGHBALL

            In St. Louis in the 1980’s, early railroaders used a ball on a high pole as a signal for railroad trains to go ahead or speed up. This signaling device was called a “highball”. The trainmen, always on a fast schedule, had time only for a quick drink.

            Hence, when bartenders found that ice, whiskey and water could be mixed speedily into a delightful drink, they called it a “highball”.

IRISH COFFEE

            Like many other drinks whose origins were clouded in mystery, Irish Coffee (according to some) was introduced by Joe Sheridan in 1938 to airline passengers who braved cold planes and bumpy flights. Flight attendants would ease the pain by adding a shot of whiskey to hot coffee. The whiskey became Irish when the flights arrived or departed from Shannon Airport Ireland.

            Another story which happened in 1952 was about the owner of the lounge at Shannon Airport offering customers strong, hot coffee laced with Irish whiskey to ease the long waits between flights.

MAI TAI

            This world-famous drink (created in 1944 by Trader Vic) is translated from Polynesian to mean “the best out of this world.”

MANHATTAN

            The former Manhattan Club, a six-story building erected on Madison Avenue in 1859, was originally a residence for Leonard Jerome, the father of Jennie Jerome (1854-1921), New Yorker (one-sixteenth Iroquois Indian). In 1874, she married Lord Randolph Churchill and two years later she bore a son, Sir Winston, who would later figure quite heavily in English politics. It was this time Lady Churchill who first persuaded a reluctant bartender there to mix bourbon “with a lesser portion of sweet red vermouth and aromatic bitters” to please a guest of honor. As one of New York’s leading socialite, she was giving a party in honor of Samuel J. Tilden’s election as a reform governor. She named the drink “Manhattan” after the Club where the celebration was being held and it is still one of the world’s most popular cocktails.

MARGARITA

            Purportedly concocted by a Virginia City bartender in memory of his girlfriend who was accidentally shot during a bar room brawl.

            Another story was the Margarita Cocktail purportedly created in 1948 in Acapulco, Mexico by socialite Margarita Sames. Her recipe contained three parts tequila, two parts Cointreau and one part lime juice.

Martini

            “Martinez” was the originally name of this popular drink, first introduced in 1860 by Jerry Tomas in San Francisco’s Occidental Hotel. The original recipe was considerably different from what we know today. It consisted of one jigger of gin, on wine glass of sweet vermouth, a dash of bitters, two dashes maraschino liqueur. It was then shaken well and garnished with lemon juice.

MOSCOW MULE

            A cocktail created and popularized in 1946 at Jack Morgan’s Cock N’ Bull Restaurant in Los Angeles, California. It consisted of vodka and ginger beer, with a wedge of a fresh lime.

SINGAPORE SLING

            This drink, originally called a “Straits Sling” was created in 1915 by Ngiam Tong Boon, a bartender of the Long Bar at the Raffles Hotel to Singapore.

ZOMBIE

            A cocktail developed by Los Angeles restaurateur Don the Beachcomber which featured perhaps every type of rum he had on hand at his bar. This drink boasted a challenge that many simply could not pass “only one to a customer.”

Bar services should be executed in accordance with prescribed standards and with graciousness to insure customer satisfaction. For a faster and more efficient bar service, mis-en-place requirements – bar stocks, tools, equipment, etc. must be ready before the start of operations.

BAR SUPPLIES AND FOOD STOCKS

1.    Food and Beverage stocks

Orange juice                                                 White wine

Pineapple juice                                            Red wine

Tomato juice                                                 Champagne

Grapefruit juice                                             Brandies

Mango juice                                                  Whiskies

Fresh orange juice                                      Rum

Lemon                                                                        Gin

Calamansi                                                     Vodka

Red cherries                                                 Tequila

Green olives                                                 Vermouth

Cocktail onion                                                          Grenadine syrup

Refined sugar                                                          Bottled soft drinks

Evaporated milk                                           Canned soft drinks

Salt and pepper                                            Canned Beer

Fresh orange fruit                                        Bottled Beer

Fresh pineapple                                           Liqueurs

Syrup                                                             Other spirits and beverages as needed

2.    General supplies

Drink list                                                        Matches

Wine list                                                         Cocktail coasters

Cocktail napkins                                          Cocktail picks (cloth/paper)

Stirrers                                                                       Drinking straws

3.    Accessories

Ash trays                                                       Change trays

Tidbits containers                                        Tent cards

Check holder                                                            Promo cards/display

Bar trays                                                        Flowers

Setting Up and Closing the Bar

I.              Basic Preparations for Bar Set-Up

1.    Check the cleanliness and condition of the following:

Bar counter                                       Bar storage area

Bar stools

2.    Before opening the bar, see to it that:

·         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

II.            Sequence of Bar Set-Up

1.    Open the bar.

2.    Refrigerate beer, juices and other perishable items.

3.    Clean glasses and other equipment.

4.    Prepare fruits for garnishing

5.    Prepare ice in ice bins.

6.    Display alcoholic beverages.

7.    Clean the whole bar area.

8.    Set-up the bar counter.

III.           Closing the Bar

A.   Bar Check-up checklist

a.    Perishables are refrigerated and covered with a damp cloth.

b.    Operating equipment and tools are arranged and covered:

*Knife                   *Cutting board          *Mixing glass

*Bar spoon          *Jiggers                      *Ice pick

*Ice tong              *Ice bucket                *Salt and pepper shaker

*Bar trays             *Wine bucket                        *Ice scooper

*Ash trays                        *Blender                    *Other glasses and supplies

c.    Bar counter is clean and polished.

d.    Requisition forms and other documents are placed inside shelves.

e.    Glasses are clean, dried and transferred to the racks.

f.     The bar floor area is vacuumed/cleaned

Alcoholic Beverages

Wines and other alcoholic beverages are usually served as complement to the meal. It is important for every waiter to understand the nature and composition of alcoholic beverages so that appropriate suggestions can be made.

Classification of Alcoholic Beverages:

I.              Spirits – are drinks obtained by distillation, after fermentation from vegetables, grains, fruits, plants and other substances which are sugar or starch bound.

1.    Whisky – is a general name for liquors of not less than 80% proof, distilled from mash or grain.

a.    Scotch – is made from malted barley and aged in oak barrels; Scotch whisky has a distinctive flavor which has never been successfully duplicated elsewhere. This is due to several factors, namely: the malted barley itself, the practice of drying the malted barley and the water used.

b.    Irish – is a fine whisky that comes from Ireland. It is made in the same way as Scotch whisky except that it does not have the smoky flavor.

c.    Canadian – is a distinctive product of Canada, flavored from corn and barley.

d.    Japanese – a product of Japan, made in the same way as Scotch whisky.

2.    Gin – is a grain mash distillate, re-distilled with such aromatics as junior barley, coriander seeds and angelica roots. While there are many types of gin, the most popular is London Dry Gin. Other types are Holland Old Tom and Shoe Gin.

3.    Rum – This is produced in most tropical countries because it is distilled from sugar cane and molasses, a by-product of manufactured sugar. Rums usually derive their name from their place of origin, and each has its own distinctive flavor.

There are three main types of rum

*Light bodied dry flavored rums from Puerto Rico

*Heavy bodied sweet flavored rums from Jamaica

*Medium-bodied rums from the Virgin Islands

4.    Vodka – is a natural spirit distilled from potatoes and filtered through charcoal. To be classified as vodka, the drink must not have any aroma nor color and taste.

5.    Brandy – is distilled from fermented juice of ripe grapes or other fruits.

            When used alone, the word brandy implies a grape product.

However, brandy may be made from other fruits and designated as peach brandy, apricot brandy, etc.

6.    Tequila – distilled from the fermented sap of the maguey plant from Mexico.

II.            Liqueur – an infusion of fruit, sugar, syrup or other flavor to brandy or other spirits. This gives the drink its characteristic taste. Among the popular liqueurs are:

1.    Advocaat – made in Holland from fresh egg yolks, sugar and brandy

2.    Anisette – a clear liqueur made from anise seed and flavored with bitter almonds          

3.    Aquavit – clear liqueur flavored with caraway seeds from Scandinavian countries

4.    Benedictine – a liqueur made by the Benedictine monks out of a secret formula reputed to be a combination of herbs, spices and fine brandy

5.    Chartreuse – cordial made by the Chartreusian order of monks, its color is a combination of yellow and green and is made out of a combination of many ingredients such as spices, herbs and roots.

6.    Cherry – brandy flavored with black cherries.

7.    Cointreau – a brandy produced out of triple sec and orange Curacao

8.    Crème de Cacao – is made from cacao beans, spices and vanilla. It comes in two colors – white and brown

9.    Crème de Menthe – the peppermint liqueur made from fresh mint and brandy

10. Caracas Triple Sec – made from the peel of bitter orange grown in the West Indies, enriched with spices, rum and sugar

11. Drambuie – a liqueur made from Old Scotch, honey orange, herbs and spices

12. Grand Marnier – made from Champagne, cognac and orange Curacao

13. Kailua – Mexican liqueur made from coffee beans, vanilla and brandy

14. Kirshwasser – liqueur made from wild black cherries

15. Per nod – made from licorice and anise

16. Southern Comfort – a high proof liqueur made in the United States out of a secret formula.

III.           Beer – a beverage produced out of the fermentation of cereal grain flavored with hops.

IV.          Wine – is a naturally fermented juice of fresh ripe grapes. Wine is usually fermented from grapes. And if the source is not from grapes, the fruit from which it is fermented must be specified. i.e., kasoy wine, coconut wine

Uses of wine:

·         as a complement to a meal

·         to enhance the flavor of cooked foods

·         to highlight a celebration

·         some serve as medicine

·         ideal for cold weather as it heats up the body temperature

Types of Wines

1.    Still or natural wines – referred to as table wines. They come in three colors – red, white and rose.

2.    Aromatic wines – made the same way as the natural wines, but during fermentation, aromatics are added.

Examples are: Vermouth, Campari, Bonnet, etc.

3.    Fortified wines – these are called fortified because the wines are made stronger or fortified by adding sugar in order to increase their sugar content (as in the case of port wine) or by adding alcohol to increase their alcoholic content as in the case of sherries.

4.    Sparkling wines – these are considered the king of all beverages. The most popular ones are Champagnes. They are made sparkling through a second fermentation inside the bottle.

kinds of wine

Matching Wine and Food

Food                                                   Ideal Wine Accompaniment

Red Meat                                           Red wine

Light Meat or Fish                            White wine

Light Meat/Red Meat                                   Rose wine

Fish/shell fish                                               White wine

Veal                                                    White wine

Chicken/Turkey/Pheasant             Red wine

Beef Lamb                                         Light red wine

Ham                                                    Red wine

Venison/Game/Wild Duck              Dry white wine from Burgundy, Dry Rose

Curry                                                  No wine, beer or lager

Duck                                                   Full-bodied red wine as for beef

Fish                                                    Dry white wine

Game                                                 Full-bodied red wine

Goose                                                            Medium quality French red wine

Ham                                                    Medium quality red, white or rose, or Madeira if served

with a rich sauce

Lamp and mutton                             Red Bordeaux and Burgundy but a dry white wine or rose

may also be served

Shellfish                                            A dry white wine from Burgundy or the Rhone champagne

with lobster.

Turkey                                                            A good claret or burgundy

Veal                                                    A Bordeaux, white or red

Sweets                                                           Usually no wine, sauterne may do

Appetizers                                         Vermouth dry and medium cherry, dry Madeira,

champagne, rose, cocktails

Beef                                                    Rich Burgundy or a good claret

Champagne, dry cherry, hock and Moselle can be good accompaniment for the whole meal.

Rose wines like travel rose, Mateus rose can be drunk with any dish and throughout the meal. They have a delightful pink color.

The Aperitif

At a dinner party, serve special guests with aperitif – a before dinner drink.

There are many choices, but a dry or medium dry cherry or a dry Madeira which is light in color and nutty in flavor makes a good aperitif. Vermouth is also one of the best choices. A light dry white table wine makes a pleasing aperitif. One of them is a well Sylvanar from Alsace. Cocktails are often drunk before a meal but should not really be served if wine is planned with the food, as they blunt the palate before a meal.

Dessert Wines

If a separate wine will be served with a dessert like fruits and nuts, it is advisable to have a sweet wine, such as Sauternes or sometimes a sparkling wine.

Coffee with brandy and liqueurs makes a happy ending to a meal.

Talking About Wine Taste

Here are some terms that describe wine taste.

A.   Sweet – taste is likened to a solution of water mixed with a teaspoon of sugar.

B.   Tart – taste is likened to a solution of lemon juice and water.

C.   Bitter – taste is likened to a solution of weak coffee.

D.   Salty – taste is likened to a solution of salt and water.

All tastes are either sweet, tart, bitter, salty or a combination of these. Lemonade is best described as sweet tart taste.

Sweet wines are those which have a taste similar to a solution of sugar. The opposite of sweet in wine terminology is dry. Dry means the absence of sweetness.

·         Tart wines are those that have an agreeable degree of sourness which is caused by acids like the tartness of orange juice.

·         Bitterness is the quality in wines that makes the mouth pucker. It is created by the tanning of the skin. Red wines are slightly bitter, but white wines have a pleasant taste and usually not bitter.

Evaluation of Wine

The quality of wine is determined through its color, appearance and color. Here are some guidelines in evaluating wines:

1.    ODOR

There are basically three colors of wines:

a.    Red – called rouge when may range any where from purple to dark red to burgundy

b.    White – called bianc in varying clarity depending in the grape variety and the aging process

c.    Pink – called rose, ranging from pink, salmon and light rose tone.

2.    APPEARANCE

The appearance is judged by looking at the wine through the light. A brilliant wine reflects light and also sparkles. It is free from floating particles. On the other hand, a dull wine has floating particles and looks slightly cloudy. A cloudy wine does not reflect light.

3.    BODY OF THE 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 bring down the wine that rise on the glass.

·         Full bodied wine are heavy, robust and not watery. The wines also break into legs as they come down and sides of the glass.

·         Light bodied wines are not heavy. These wines do not cling to the sides of the glass when twirled around.

ODOR OR NOSE OF WINES

Pronounce                -           easily detectable odor

Moderate                   -           detectable

Delicate/Subtle         -           an obscure odor that is difficult to detect

Lacking                      -           no detectable odor

Fresh                          -           pleasant

Flowery                      -           odor appears similar to flowers

Fruity                          -           pleasant ripe but does not necessarily have unpleasant odor

Fragrant                     -           attractive and natural odor

Spicy                          -           odor is reminiscent of spices and herbs

Clean                         -           absence of unpleasant odor

Woody                                    -           an unpleasant odor similar to wood

Metallic                      -           an unpleasant odor similar to metal

Moldy                         -           unpleasant odor similar to mold

Yeasty                        -           unpleasant odor similar to yeast

Corky                          -           unpleasant odor similar to cork

Sulfuric                      -           unpleasant odor similar to rotten eggs

Oxidized                    -           unpleasant odor usually accompanied by a burnish tint in wine

Vinegary                    -           unpleasant odor similar to vinegar

NOSE AND EYES AS WELL AS TASTE

In addition to the three basic sensations of sweet, tart and bitter, wine taster also use words associated with “nose and eyes”. The “nose” term implies that it is impossible to taste a wine without also experiencing an impact on the nose. For a wine to reach the tongue, it must pass through the mouth. Since there is an open passage to the nose at the roof of the mouth, the vapor of the wine rises and makes an impression on the nose.

After Taste

An enjoyable part of tasting is the “after taste”. This has reference to the lingering impression the wine leaves in the mouth after it is swallowed.

Wine Vintage

The vintage refers to the year when the grapes were harvested for the production of the wine. There are years when harvest is good in some parts of the world and this makes an exceptional quality vintage. Wines produced during such vintage are usually the most expensive.

Decanting Wine

Decanting wine applies to old wines for the purpose of eliminating sediments that have accumulated inside the bottle. Few people now decant because most wines that are available are not that old. Decanting wine requires skill and if one is not skilled enough to decant, a wine basket maybe used for an old wine. Placing a bottle of young wine in a basket is not advisable.

Toast with Wine

Whenever a person is honored with a toast, he never drinks from his glass until all have drunk otherwise he will be drinking to himself. Example: Here’s to Rod on his birthday and for being such an excellent, understanding boss. It is best for him to say as he lifts his glass, something like “And here’s to you, my friends, for being with me.” Then he can drink.

Wine Service Procedures

1.    Approach the guests table, bring the requested wine, a clean cloth napkin, a wine opener with a corkscrew and an ice bucket. The bucket should be set on the right side of the host.

2.    Present the bottle to the host, show the label and wait for him to confirm his selection. Upon presentation, mention the name of the wine, size of the bottle, vineyard and vintage.

Example: a tenth of Pinot Noir by Robert Mondavi, 1977

3.    Carefully out the metal or capsule of the bottle about half an inch below the neck, rotating the bottle.

4.    Wipe the top of the bottle and the cork with a cloth napkin.

5.    Insert the tip of the corkscrew slightly off the center and turn it in a clockwise direction until it has fully penetrated into the cork.

6.    Holding the bottle firmly in one hand, hook the lever of the corkscrew in one firm motion until the cork is fully extracted.

7.    Present the cork to the host for evaluation.

8.    Wipe the mouth of the bottle to remove any cork or mold.

9.    Pour about 1 ounce of wine into the glass of the host for him to taste and evaluate. Wait for his approval.

10. Proceed to serve the wine starting from the ladies, then the gentlemen and lastly the host. The glass must be filled at approximately mid-level.

Do not pour the wine far above the glass. Bring the neck of the bottle near the glass and be careful not to rest the neck of the bottle to the glass.

11. To finish pouring, the bottle must be moved upward with a twisting motion so that the wine will not drip.

12. Place the bottle with its remaining contents on the right side of the host with the label facing him.

Sequence of Bar Service

1.    Bar captain/receptionist greet guests and assists them in getting sealed.

2.    Bar captain/receptionist takes drink order.

3.    Drink order is written down in an order slip/guest check.

4.    Corresponding order slip is detached and given to the bartender, the guest check is given to the cashier.

5.    Bartender prepares the drink.

6.    Drink order is taken from the bar using a bar tray.

7.    Drink is served on the right side of the guest, together with the bar tidbits if any.

8.    Hors d’ oeuvres menu is presented and offered.

9.    Hors d’ oeuvres menu book is taken out.

10. Hors d’ oeuvres order is written down in an order slip.

11. Corresponding order slip is detached and endorsed to the kitchen.

12. Server picks up hors d’ oeuvre order from the kitchen.

13. Second, third, round of drink is offered by the attendant.

14. Order slip is filled up for any additional order.

15. Empty bottles and glasses are cleared from tables, soiled ashtrays are replaced.

16. Hors d’ oeuvres order is served.

17. Cashier closes the bill (guest check) and prepares billing.

18. Attendant presents the bill and receives payment; turns it over to the cashier.

19. Attendant/Captain/Receptionist thank the guests for their patronage.

Standards of Beverage Service

1.    Serve all drinks from the right or in front of the table whichever is most convenient for the guest and server.

2.    Continuously refill water goblet.

3.    Always serve beverage with a coaster or napkin.

4.    Always carry beverage and other bar items on a bar tray.

5.    Drinks containing tonic water should be served with a sliced lemon.

6.    Always serve carbonated beverage with drinking straw.

7.    Serve ladies first, then the gentlemen and lastly the host.

8.    Bus out soiled glasses from the right side of the guest.

9.    Serve beer chilled in a chilled glass.

10. Serve white wine, rose and sparkling wines in chilled glasses.

11. Serve red wine at room temperature.

12. Hold tumblers by the base and stemmed glass by the stem.

13. When glass is nearly empty, offer another drink.

14. Keep table clean by removing empty bottles and replacing soiled ashtrays.

15. For a personalized service, bottled drinks like beer and soft drinks should be poured in front of the guest.

16. Never serve across the guest.

17. Serve white wine and red wine 2/3 full.

18. When pouring drinks from the bottle, turn the bottle slightly towards the right to avoid any drop to fall on the tablecloth or on the guest.

19. When pouring bottled drinks, never allow the bottle to touch the glass.

20. Upon serving, mention the drink’s name. say something like; “Your peach daiquiri ma’am.”

PREPARATION OF MIXED DRINKS

TYPES OF MIXED DRINKS

Ø  Mocktail – refers to the collection of mixed drinks which contains no alcohol.

Ø  Cocktail – refers to a mixed drink made up of base liquor/wine, modifying ingredients, flavoring and coloring ingredients.

TYPES OF COCKTAIL

• Wine based
• Liquor based

COMMON INGREDIENTS FOR MIXED DRINKS

1.    Base liquor

• Gin
• Rum
• Vodka
• Tequila
• Brandy
• Whisky/Whiskey

2.    Wines

o   Table wine

o   Sparkling wine

o   Appetizer wine

o   Fortified wine

3.    Modifying ingredients

o   liqueurs

o   syrups

o   non alcoholic beverages

4.    Flavoring ingredients

o   herbs and spices

5.    Coloring ingredients

o   liqueurs

o   eggs

6.    Ice

o   tubed/ cubed

o   cracked

o   crushed

7.    Garnish

o   edible

o   non – edible

BASIC RULES AND TIPS ON MIXING DRINKS

ü  follow the recipe carefully

ü  measure the ingredients

ü  always use the best ingredients

ü  always use fresh clean ice (cubed/ tubed, cracked, crushed)

ü  cheapest first, dearest last

ü  glassware should sparkle

ü  served mixed drinks in chilled glass

ü  observed sanitation

ü  served with proper garnished

METHODS OF MIXING

1.    STIR

            Bar tools                                :   jigger, mixing glass, stirrer/bar spoon, ice

                                                                tong, hawthorn strainer

            Ice                                           :   cubed/ tubed

            Products                                :   clear

            Common ingredients          :   spirits/ liquor, juice, wine

2.    SHAKE

            Bar tools                                :   jigger, cocktail shaker, ice tong, hawthorn strainer

            Ice                                           :   cracked

            Products                                :   cloudy

            Common ingredients          :   spirits/ liquor, juice, wine, milk, syrup, egg

3.    BUILD

            Bar tools                                :   jigger, tumbler, bar spoon

            Ice                                           :   cubed/ tubed

            Products                                :   long drinks

            Common ingredients          :   spirits/ liquor, juice, wine

4.    BLEND

            Bar tools                                :   jigger, liquefier, bar spoon, specialty glass

            Ice                                           :   shaved/ crushed

            Products                                :   smoothie drinks

            Common ingredients          :   spirits/ liquor, juice, wine, fresh fruits, eggs, milk,                                                                      ice cream, syrup

5.    LAYERED

            Bar tools                                :   jigger, bar spoon, liqueur glass/shot glass/ cordial                                                                   glass

            Products                                :   shooters

            Common ingredients          :   spirits/ liquor, juice, wine, milk  

6.    FLOATED

            Bar tools                                :   jigger, bar spoon

            Ice                                           :   depend on the method used

            Products                                :   cloudy

            Common ingredients          :   spirits/ liquor, juice, wine, fresh fruits, eggs, milk,                                                                      ice cream, syrup

7.    MUDDLED

            Bar tools                                :   jigger, bar spoon, muddler

            Ice                                           :   cubed/ tubed

            Products                                :   clear

            Common ingredients          :   spirits/ liquor, juice, wine, herbs, fresh fruits     

                                                         

Methods of Preparation

Generally all drinks make use of any of the methods listed below:

1.    Straight Shots

A straight shot means an ounce of liquor served “up”. The glass to use will depend on the type of liquor served, i.e.

            Liquor                                                                          shot glass

            Cordial                                                            cordial glass

            Brandy and cognac                                                  snifter

            Liquor                                                                          snifter or cordial glass

2.    Rock Drinks

A rock drink is straight liquor or combination of liquors (no mixture) served with ice. These drinks are served in a rock glass, which is normally small since it is designed to serve liquor only, without any mixture.

3.    Highball Drinks

The basic mixed drink (single liquor, single mix) can be referred to as highball drink and is served in a highball glass. The highball glass is slightly larger than the rock glass to be able to accommodate the added mix. The standard mixes are water, soda, tonic water, ginger ale, cola, lemon- lime, soda and fruit juices. A vodka and tonic, whisky and water, rum and cola, screwdriver and greyhound are all examples of highball drinks that should be served in a highball glass.

4.    Tall Drinks

Any drink requested “tall” is served in a tall highball glass. This glass is slightly larger than a standard highball glass to accommodate extra mix. A customer who prefers a lighter dilution will normally order “tall drinks”.

A tall scotch and soda, a tall bourbon and water, and a tall gin and tonic are all examples of tall drinks.

5.    Stirred Drinks

Drinks are prepared such that the ingredients are first chilled by being stirred in a mixing glass with cubed ice. After they are stirred, the ingredients are strained into the appropriate glass. Martinis, Manhattans and Rob Roys are the most popular stirred drinks.

6.    Blended Drinks

In this type of preparation, the drinks are prepared in a blender when a heavy thick mixture is desired. No strainer is used with the blender because the ingredients are already blended together with the ice to form a light cocktail.

7.    Shaken Drinks

These drinks are shaken with a cocktail shaker with ice. This is done for heavy ingredients like egg yolk/ white, cream, milk, etc.

8.    Built in Drinks

Applies to drinks which are altogether poured in a glass but not allowed to blend or mix. Example the 7-colored Pousse Café.

9.    Mixed Drinks

They are a mixture of a base (oftentimes alcoholic like spirits and wine), and modifying agent like cream, milk, etc. presented with a garnish. The method of presented with a garnish. The method of preparation is described in a recipe.

The said recipe must contain the following information.

§  Name of the drink

§  Ingredients and standard portion

§  Standard glassware, type of ice, method of preparation and mixing

§  Finishing preparations (garnishing or other items the go with the specific drink)

For easier recall of the recipes, make a set of cards size 3 by 5 inches. On one page of each card, print the full name of the cocktail. At the back of the card, write in proper order of the abbreviated name of the drink, the glassware, type of ice, method of preparation, ingredients, and finally the garnish. It will also be advisable to place a color code for the base liquor. For example, one can write all vodka drinks in blue, all bourbon drinks is block, all gin drinks in red, etc.

Over the years, recipes have varied considerably and so with the standard portion. However, the general practice is to use a portion size of 1 ½ ounces for all basic drinks or all liquors or cordials.

TIPS ON MIXING DRINKS

1.    Use quality ingredients. Remember that the quality of a drink depends largely on the quality of its ingredients.

2.    Use plenty of ice for mixing. This should be placed in the mixing glass or shaker before adding liquor. Make sure that the ice is crystal clear.

3.    Always measure the ingredients so as not to spoil any drink and to insure consistency in quality and cost. Make sure the ingredients are used in the correct proportion.

4.    Some drinks are shaken with ice for better dilution or maybe dissolved with sugar and other heavy ingredients. Others are only stirred with ice. Strictly follow the procedure so as not to spoil the drink.

5.    Chill all glasses for chilled drinks. Heat glasses for hot drinks. Do not put glasses in freezers as they will crack.

6.    Simple syrup must be prepared in advance-get a container and fill it with sugar. Pour boiling water until the syrup reaches the original level of sugar while stirring it briskly.

7.    To frost the rim of the glass, rub it with a slice of lemon  and dip it in salt or sugar as indicated in the recipe.

8.    Mixers such as soda, water, tonic, ginger ale and fruit juice should be added to the liquor rather that the other way around.

9.    Always use the right glass for every drink.

10. Lemon or orange peel should be twisted over the drink only after the drink is finished. If should not be mixed with the drink otherwise the taste of the drink will become bitter.

11. If a recipe call for an egg-either place the egg white or the egg first before the spirit so as not to spoil the drink if the egg happens to be rotten.

12. Mixing of drinks may be done in a large glass- a jug or a cocktail shaker.

13. Clear mixtures should be stirred. Cloudy ones should be shaken. Stirring means mixing a drink with a long thin spoon by whirling it around the glass.

Shaking means mixing the ingredients and ice in the shaker and shaking it vigorously.

14. When a recipe talks of a dash – this mean just a drop or two.

15. The majority of cocktail shakers are fitted with a strainer. If this is not the case, use a strainer for the ice when pouring from a mixing glass.

16. Prepare fruit juices before use.

17. Add sparkling liquids last.

18. Do not skimp on ice. Use cracked ice for shakers and lots of ice cubes for highballs.

19. Drinks that make use of clear liquor such as gin, vodka, dry vermouth, etc. should be stirred. Drinks with other-mixed ingredients such as eggs, cream, sugar, etc. should be shaken.

20. Before mixing cocktails, fill glasses with cracked ice to cool them. Remove the ice and dry the glasses before pouring cocktails unto them.

21. Never use stuffed olives for cocktails. Green olives go well with martni, pearl onions with a Gibson and cherries with Manhattan.

22. Prepare all necessary ingredients and bar supplies ready before mixing.

STANDARD RECIPES FOR COCKTAILS AND LONG DRINKS

Name	Base	Other Ingredients	Mixing procedures
A. GIN BASED DRINKS
1. Gin Sour	1 jigger gin	1/2 jigger lemon juice ½ jigger simple syrup Garnish: 1 piece cherry 1 slice of orange	Pour the gin, lemon juice and syrup into a cocktail shaker and shake well. Strain into a pre-chilled whisky sour glass. Garnish with a slice of orange and red cherry.
2. Gin Fizz	1 jigger gin	1/2 jigger lemon juice 1/2 jigger syrup soda water Garnish: 1 sliced orange 1 cherry	Pour gin, lemon juice and syrup into a cocktail shaker with ice. Shake well and strain into a highball glass. Fill it up with chilled soda water. Stir. Garnish with slice of orange and cherry.
3. Silver Fizz	1 jigger gin	1 piece egg (only the white) 1/2 lemon juice 1/2 jigger syrup Soda water	Pour the gin, egg white and lemon juice into a cocktail shaker with ice. Shake well and strain into a highball glass. Fill it up with chilled soda water. Stir.
4. Golden Fizz	1 jigger gin	1 piece egg (yolk only) 1/2 jigger lemon juice 1/2 jigger syrup Soda water	Pour gin, lemon juice and syrup into a cocktail shaker with ice. Shake well and strain into a highball glass. Fill it up with chilled soda water. Stir.
5. Royal Fizz	1 jigger gin	1 piece egg (white and yolk) 1/2 jigger lemon juice 1/2 jigger syrup Soda water	Pour the gin, egg white and yolk, lemon juice and syrup in a cocktail shaker with ice. Shake well and strain into a highball glass. Fill it up with chilled soda water. Stir.

Name	Base	Other Ingredients	Mixing procedures
6. Dry Martini	1 jigger gin	1/3 bar spoon of dry vermouth Garnish: 1 piece of green olive	Stir gently the gin and vermouth in a mixing glass with ice then strain into a pre-chilled martini glass. Garnish with green olive.
7. Perfect Martini	1 jigger dry gin	1/2 jigger sweet vermouth 1/2 jigger dry vermouth 1 piece of olive	Pour the gin, dry and sweet vermouth into a mixing glass containing ice. Strain into a pre-chilled martini glass. Garnish with green olive.
8. Sweet Martini	1 jigger dry gin	1/2 jigger sweet vermouth Garnish: 1 piece of red cherry	Pour the gin and sweet vermouth into the mixing glass containing ice. Stir gently; strain into a pre-chilled martini glass. Garnish with a red cherry.
9. Dry Gibson	1 jigger gin	1/3 bar spoon of dry vermouth Garnish: 1 piece of cocktail onion	Pour gin and vermouth into the mixing glass containing ice and stir them gently; strain into a pre-chilled martini glass.
10. Tom Collins	1 jigger gin	1/2 lemon juice 1/2 jigger simple syrup Garnish: 1 slice of orange 1 piece of cherry	Pour gin, lemon juice and syrup in a Collins glass containing ice. Fill glass with soda water. Stir thoroughly. Garnish with a slice of orange and cherry. Serve with straw.
11. Gin Sling	1 jigger gin	1/2 lemon juice 1/2 jigger simple syrup Garnish: 1 slice of orange 1 piece of cherry	Pour the gin, lemon juice and the syrup into a Collins glass containing ice. Fill it with soda water and stir thoroughly. Garnish with a slice of orange and cherry. Serve with straw.
Name	Base	Other Ingredients	Mixing procedures
12. Singapore Sling	1 jigger gin	½ jigger lemon juice ½ jigger grenadine syrup ½ jigger Peter Herring soda water Garnish: 1 slice orange 1 piece cherry	Pour gin, lemon juice, Peter Herring and syrup into a Collins glass with soda water. Stir thoroughly. Garnish with a slice of orange and cherry. Save with straw.
13. Gin Rickey	1 jigger gin	1/2 lemon juice soda water Garnish: 1 piece cherry 1 piece slice orange	Pour gin and lemon juice into a Collins glass with ice. Fill glass with soda water. Stir thoroughly. Garnish with slice of orange and cherry.
14. Dubonnet Cocktail	1 jigger gin	½ jigger Dubonnet Garnish: 1 piece lemon peel	Pour gin and Dubonnet into a cocktail mixing glass with ice. Stir thoroughly and strain into a pre-chilled champagne glass. Decorate with a twist of lemon peel on top of the drinks
15. Pink Gin	1 jigger gin	Dash of Angostura bitters Garnish: 1 lemon twist	Pour gin into an old fashioned glass with ice. Add the bitters. Stir well and serve with a lemon twist.
16. Million Dollar	1 jigger gin	1 piece egg (white only) ½ jigger sweet vermouth ½ pineapple juice ½ jigger grenadine syrup	Pour drinks and other ingredients in to cocktail shaker with ice. Shake well and strain into a pre-chilled champagne glass. Float a slice of lemon on top of the drink.
17. Gimlet	1 jigger gin	¼ jigger lime juice Garnish: 1 slice of lemon	Pour gin and lime juice into cocktail shaker with ice.Shake well and strain into a pre-chilled champagne glass. Float a slice of lemon on top of the drink.

Name	Base	Other Ingredients	Mixing procedures
18. Orange blossoms	1 jigger gin	1 bar spoon syrup ½ jigger orange juice Garnish: 1 slice of orange	Pour the gin, syrup and orange juice into a shaker and shake thoroughly. Strain and pour into a champagne glass. Float the slice of orange on top of the drink.
19. Negroni	1 jigger gin	½ jigger Campari ½ jigger sweet vermouth Garnish: Lemon twist	Pour gin, Campari and vermouth in an old fashioned glass with ice. Stir well and strain into a pre-chilled champagne glass.
20. Cardinali	1 jigger gin	1/4 jigger Campari 1/4 jigger Dry Vermouth 1 lemon twist	Pour ingredients in an old fashioned glass with ice. Stir and serve with a twist of lemon.
21. Bronx	1 jigger gin	1/4 jigger Dry Vermouth 1/4 jigger sweet vermouth 1/4 jigger orange	Pour ingredients into a cocktail shaker with ice. Shake well and strain into a pre-chilled champagne glass.
22. Pink Lady	1 jigger gin	1/4 jigger grenadine syrup 1/4 jigger lemon juice 1 piece egg white	Pour ingredients into cocktail shaker with ice. Shake well and strain into a pre-chilled champagne glass.
23. Ramos fizz	1 jigger gin	1/4 jigger orange juice 1/4 cream 1/4 jigger syrup 1 piece egg white 1 bottle soda water	Pour ingredients into a cocktail shaker with ice. Shake well, and strain into a sugar rimmed Collins glass. Fill it up with chilled soda water.

 

Name	Base	Other Ingredients	Mixing procedures
VODKA COCKTAILS AND LONG DRINKS
1. Vodka Martini	1 jigger vodka	1/3 bar spoon of dry vermouth Garnish: 1 piece green olive	Stir Vodka and Vermouth gently in a mixing glass with ice. Strain into a pre-chilled martini glass. Garnish with a green olive.
2. Vodka Gibson	1 jigger vodka	1/3 bar spoon of dry vermouth Garnish: 1 piece onion	Mix ingredients using the same procedure as that of the Martini’s.
3. Vodka Gimlet	1 jigger vodka	1/2 jigger rose lime juice Garnish: 1 slice lemon	The same procedure, but let the slice of lemon float.
4. Screw Driver	1 jigger vodka	Orange juice	Pour vodka into a highball glass with ice. Fill glass with orange juice. Serve with stirrer.
5. Bloody Mary	1 jigger vodka	Tomato juice 1 dash hot sauce ¼ piece calamansi 2 dashes Worcestershire Sauce Salt and Pepper	Put salt and pepper to taste. Pour all ingredients into a highball glass with ice. Fill glass with tomato juice. Squeeze 1/2 calamansi. Stir thoroughly and serve with stirrer.
6. Bloody Bull	1 jigger vodka	Tomato juice 1 piece calamansi 1 dash hot sauce 1 dash Worcestershire sauce	Pour all ingredients into a highball glass with ice. Fill with cold consommé and tomato juice. Serve with stirrer.
7. Harvey Wall banger	1 jigger vodka	Orange juice 1/4 jigger Galliano	Pour vodka into a big ball glass with ice. Fill glass with orange juice. Stir briefly. Float Galliano on top of the drink.

Name	Base	Other Ingredients	Mixing procedures
BASED DRINKS
1. Daiquiri	1 jigger rum	1/2 jigger syrup 1/2 jigger lemon juice 1 piece cherry	Pour ingredients into a cocktail shaker with ice. Shake well. Strain into a pre-chilled champagne glass. Garnish with red cherry.
2. Bacardi Cocktail	1 jigger rum	½ jigger grenadine syrup ½ jigger lemon juice	Pour ingredients into a cocktail shaker with ice. Shake well and strain into a pre-chilled champagne glass.
3. Planters Punch	1 1/2 jigger dark rum	Orange juice ½ jigger lemon juice 1 sliced orange 1/4 jigger grenadine syrup 1 piece cherry	Pour rum, orange and calamansi juice into a Collins glass. Stir well. Add grenadine without stirring the drink. Garnish with sliced orange and cherry. Serve with straw.
4. Rum Punch	1 1/2 jigger dark rum	1 jigger pineapple juice 1/2 jigger triple sec 1 piece sliced orange 1 jigger orange juice 1 piece red cherry	Pour ingredients into a Collins glass with finely chopped ice. Stir well and garnish with sliced orange and cherry. Serve with straw.
5. Rum Sour	1 jigger light rum	1 piece sliced orange 1/2 jigger lemon juice 1 piece red cherry 1/2 jigger simple syrup	Shake rum, juice and syrup in a shaker and pour into a whisky sour glass. Garnish with red cherry and slice of orange.
6. Zombie	2 jiggers dark rum	1 jigger pineapple juice ¼ lemon juice ½ jigger papaya nectar 1 jigger orange juice	Pour all ingredients (except the papaya nectar) into a cocktail shaker with ice. Shake well and pour into a Collins glass. Top the drink with papaya nectar and 1/2 jigger dark rum.

If Calamansi is not available, use lemon.

Name	Base	Other Ingredients	Mixing procedures
7. Cuba Libre	1 jigger light rum	1 bottle coke 1 piece calamansi	Pour light rum into a highball with ice. Fill it up with coke. Squeeze calamansi juice into the drink. Drop the shell and stir. Serve with stirrer.
8. Hot Buttered Rum	1 jigger light rum	1 jigger calamansi juice 1 jigger simple syrup 1 piece butter (in sachet)	Pour rum into a pre-chilled old fashioned glass. Add lemon juice and simple syrup. Place butter in a bar spoon. Pour hot water over the bottle slowly, allowing it to melt into the drink. Stir gently.
9. Mai-Tai	1 jigger dark rum	1 jigger pineapple juice 1 jigger orange juice 1/2 jigger triple sec 1/4 jigger grenadine syrup Garnish: 1 slice of pineapple 1/4 jigger calamansi juice 1 piece cherry	Pour all ingredients into a double old fashioned glass with ice. Stir thoroughly. Garnish with a slice of pineapple and a cherry. Serve with straw.
WHISKY-BASED DRINKS
1. Manhattan	1 jigger Bourbon	Dash of Angostura bitters 1/4 jigger sweet vermouth 1 piece cherry	Pour all ingredients into a mixing glass with ice. Stir briefly and strain into a pre-chilled martini glass. Garnish with red cherry.
2. Dry Manhattan	1 jigger Bourbon	Dash of Angostura bitters 1/4 jigger dry vermouth 1 piece olive	Pour all ingredients into a mixing glass with ice. Stir briefly and strain into a pre-chilled martini glass. Garnish with green olive.

Name	Base	Other Ingredients	Mixing procedures
10. Scotch Mist	1 jigger Buorbon	Garnish: Lemon peel	Pour 1 jigger of scotch into an old fashioned glass packed with shaved ice. Twist a lemon peel on top of the drink.
11. Irish Coffee	1 jigger Irish whisky	Coffee ½ jigger syrup whipped cream	Pour Irish whisky into a sugar rimmed water goblet. Flame whisky until the sugar is crystallized.
WINE AND LIQUOR DRINKS
1. Sangara	2 jiggers Red wine	2 jiggers orange juice ¼ jigger brandy ¼ jigger calamansi juice ¼ jigger grenadine syrup Soda water Garnish: 1 lemon slice	Pour ingredients into goblet with ice. Fill the glass with soda water. Drop a slice of lemon into the drink. Stir well.
2. Angel Kiss	½ jigger cream de Cacao (brown)	1 jigger cream Garnish: 1 piece red cherry	Pour crème de cacao into cordial glass. Pour cream slowly on top of the drink. Garnish with a red cherry.
3. Pousse Café     (7 color drink)	1/8 jigger of grenadine red crème de menthe-green crème de cacao (brown)	1/8 jigger of each of the ff: Parfait Amour-violet Maraschino liqueur-white Cognac-amber Curacao-orange	Using a bar spoon, carefully pour all the ingredients following this sequence. Make sure each one does not mix or blend with the rest.

Name	Base	Other Ingredients	Mixing procedures
MISCELLANEOUS DRINKS
1. Margarita	1 jigger tequila	1 slice of lemon 1/2 jigger triple sec 1/2 jigger lemon juice	Pour ingredients into a cocktail shaker with ice. Shake well then strain into a salt-rimmed margarita glass with crushed ice. Float a slice of lemon on top of the drink.
2. Brave Bull	1 jigger tequila	1/2 jigger Kahlua	Pour ingredients into an old fashioned glass with ice. Stir well.
3. Tequila Sunrise	1 jigger tequila	1 slice of orange ¼ jigger grenadine syrup Orange juice 1 cherry	Pour ingredients into a highball glass except the grenadine syrup. Fill it with orange juice. Without stirring, pour slowly the grenadine syrup. Garnish with a slice of orange and a cherry.
NON ALCOHOLIC COCKTAILS
1. Shirley Temple	¼ jigger Grenadine syrup	1 slice of orange 1 bottle seven-up 1 cherry	Stir thoroughly. Garnish with sliced orange and a cherry with straw on a Collins glass.
2. Lemon Squash	1 jigger syrup	1 piece slice of orange 1 jigger Calamansi or lemon juice 1 piece cherry 1 bottle soda	Stir thoroughly in a Collins glass and serve with straw.
3. Orange Squash	3 jiggers orange juice	1 piece slice of orange 1 jigger syrup 1 piece cherry 1 bottle soda	Stir well. Garnish with slice of orange and a cherry. Serve with straw on a Collins glass.

FLAIRTENDING

          - is the act of flipping, spinning, throwing, balancing, catching bottles, drinks and various bar tool(s) while in the process of making mixed drink(s).

TIPS IN FREE-STYLE MIXING

·         bottle must be dry and clean.

·         Content should not exceed 1/3 of the bottle

·         Be sure that flooring is made of material with rubber matting.

·         Be sure that the ceiling is high enough.

·         Be sure to have enough space for mobility.

·         Do not focus your sight on the glaring lights.

·         Develop confidence, relax and smile.

·         Concentrate on what you are doing.

·         When free pouring, makes an imaginary count on the amount of beverage.

·         Use a spill stop for working flair.

·         Start with a simple trick or move.

BASIC FLAIRTENDING MOVEMENT

• Grabbing the bottle
• Single flip
• Double flip
• Back spin/ around the world
• Back spin and balancing
• Throwing the bottle 360U
• Sliding the bottle
• Waterfalls
• Combination

ADVANCE FLAIRTENDING MOVEMENT

 

• cut
• snake grab
• shadow pass
• snatch
• bump
• shoulder flip
•                                                                                                                      Wine Service

Proper Champagne Service with Master Sommelier David Glancy   

links:

decanting of wine

cocktail mixing