Alcoholic Beverages
Typically, wines and other alcoholic beverages are consumed as a supplement
to meal. In order to make appropriate suggestions, it is necessary for each waiter to
understand the nature and composition of alcoholic beverages.
Classification of Alcoholic Beverages:
I. Spirits –They are extracts obtained by distillation from vegetables, grains,
Fruits, plants and other substances bound in sugar or starch after fermentation.
1. Whisky – is a general term for liquors with a proof not less than 80%. Commonly
distilled from mash or grain
a) Scotch – made of malted barley and aged in barrels of oak; Scotch whisky has a
distinctive taste that has never been effectively duplicated anywhere else. It is
attributed to many factors, namely: the malted barley itself, the malt barley drying
method, and the water used.
b)
Irish – is an Ireland whiskey. This is made in the same manner as Scotch
whisky but it has no smoky flavour.
c) Canadian – Is Canada’s distinctive food, aromatised with corn and barley.
d) Japanese –A Japanese product, made in the same manner as Scotch whiskey.
2. Gin –This is a distillate of grain mash, re-distilled with aromatics such as junior
barley, coriander seeds and angelica roots. While there are many types of gin, it is
London Dry Gin that is most popular.
3. Rum – It is made in most tropical countries, as it is distilled from refined sugar cane
and molasses, a by-product of sugar. Rums typically derive their name from their place
of origin, each with its own distinctive flavour.
There are three main types of rum
*Light bodied dry flavoured rums from Puerto Rico
*Heavy bodied sweet flavoured rums from Jamaica
*Medium-bodied rums from the Virgin Islands
4. Vodka – is made from natural spirit distilled from potatoes and filtered through
charcoal. The alcohol must not have any aroma nor colour and taste, to be classified
as vodka.
5. Brandy – is made from distilled from fermented juice of ripe grapes or other
fruits.Although the word brandy, when used by itself, implies a grape product,Brandy
can be made from other fruits and may be branded as peach brandy, apricot brandy,
etc.
6. Tequila –is a distilled beverage made from the blue agave plant. primarily in the
area surrounding the city of Tequila in Mexico.
II. Liqueur – an mixture of sugar, fruits, syrup or other flavour to brandy or other
spirits. This gives the drink its distinctive flavour. Popular liqueurs include:
1. Advocat – A popular Dutch alcoholic beverage made with eggs, brandy and sugar.
2. Anisette – anise-flavoured liqueur enrich with bitter almonds flavoring.
3. Aquavit – clear liqueur flavoured with caraway seeds that is principally produced in
Scandinavia
4. Benedictine – is an herbal liqueur produced in France. Liqueur made by
Benedictine monks from a secret recipe believed to be a mixture of herbs , spices and
fine brandy.
5. Chartreuse –The liqueur has been made by the Carthusian Monks since 1737. The
color is yellow and green and consists of a mixture of several ingredients such as
spices, herbs and roots.
6. Cherry – brandy flavoured with black cherries.
7. Cointreau – is an orange-flavoured triple sec liqueur.
Curacao Blanco Triple Sec.
It was originally called
8. Crème de Cacao –is a liqueur that tastes like chocolate.is made from beans of
cacao, with additional spices and vanilla. It has two colors – white and brown
9. Crème de Menthe – the mint-flavored liqueur made from fresh mint and brandy.
Commercially comes in two colors colorless version (called "white") and a green
version (colored by the mint leaves or by added coloring if made from extract instead
of leaves).
10.Curacao Triple Sec –made from the peel of bitter orange grown in the West Indies,
enriched with spices, rum and sugar.
Both triple sec and Curacao are orange-flavoured liqueurs, and typically the triple sec
of today is clear, while curacao is either clear or sold in a variety of colours, including
blue.
11.Drambuie – a golden-colored liqueur made from Old Scotch whisky, honey, herbs
and spices.
12.Grand Marnier – an orange-flavoured liqueur made from Champagne, cognac and
orange Curacao
13.Kahlua – is
a coffee liqueur from Veracruz,
rum, sugar, vanilla, and 100% Arabica coffee.
Mexico.
The
drink contains
14.Kirshwasser –It is a clear, colorless brandy made traditionally from the double
distillation of morello cherries, a wild, dark-colored sour cherry variety. Today it's even
made from other forms of cherries, though.
15. Pernod – or Richard an anise-flavored aperitif made from liquorice and anise
16.Southern Comfort – often abbreviated ’So Co”, it is a high proof fruit-flavored liqueur
made in the United Statesmade of with fruit, spice accent an other secret formula.
III. Beer – made from fermented cereal grain flavoured with hops.
Hops are extracted from Humulus lupulus the flower of hop plant. These are mainly
used as a bitter, flavouring and stabilizing agent in beer, to which these impart floral,
fruity, or citrus flavors and aromas in addition to bitterness.
IV. Wine – This is a fresh ripe grape juice which is naturally fermented. Usually wine
is fermented from grapes. And if the source is not from the grapes, they must identify
the fruit from which it is fermented. Examples are strawberry wine kasoy wine and
coconut wine.
Methods of Preparation
Generally, all drinks use any of the following methods:
1. Straight Shots
means an ounce of liquor served “straight up”. The glass to be to used depends on
what sort of liquor served, i.e.
Liquor
shot glass Cordial
cordial glass Brandy and cognac
snifter
Liquor snifter or cordial glass
2.
Rock Drinks
"On the rocks" refers to liquor or combination of liquors poured over ice, and drink
served on the rocks in known “rocks drink"
. These are usually served in a
rock
glass, which is usually small, since it is intended to serve liquor only, without any
mixture.
3. Highball Drinks
Highball is a mixture of smaller portion of alcoholic base spirit and a greater proportion
of a non-alcoholic mixer.. And is served in a highball glass. To fit the additional mix
the highball glass is slightly larger than the rock glass. Beer, soda, tonic water, ginger
ale, cola, lemon lime, and fruit juices are the standard mixers. Examples of highball
drinks to be served in a highball glass include a vodka and tonic, whiskey and water,
rum and cola, screwdriver and greyhound.
4.Tall Drinks
A drink that is served in a tall highball glass. To fit extra mix this glass is slightly larger
than a regular highball glass. Normally a customer who wants a lighter dilution would
order "tall drinks”. Examples of tall drinks are a tall scotch and soda, tall bourbon and
water and a tall gin and tonic.
5. Stirred Drinks
Drinks are prepared whereas the ingredients are first chilled by stirring in a mixing
glass with cubed ice.After the ingredients are stirred, they are strained into the suitable
glass. The most popular Stirred Drinks are Martinis, Manhattans and Rob Roy’s.
6. Blended Drinks
The drinks are prepared in a blender, if a heavy thick mixture is required. No strainer
is used in blended drinks, as the ingredients are blended with the ice to create a light
cocktail.
7. Shaken Drinks
These drinks are shaken with ice using a cocktail shaker. This is done for heavy
ingredients like egg yolk/ white, cream, milk, etc.
8. Built in Drinks
Drinks that are poured in a glass altogether, but are not mixed or combined. Example
the 7-colored Pousse Café.
9. Mixed Drinks
Means a drink with a mixture of two or more ingredients. Some contains alcohol,
others are non-alcoholic. A "spirit and mixer" is the combination of one spirit with one
non-alcoholic ingredient, like gin and tonic, whereas a "cocktail" generally combination
of three or more ingredients.
A standard recipe must include the following information.
1. Name of the drink
2 .Ingredients and standard portion
3. Type of glassware, type of ice, preparation and mixing method
4. Finishing set up (type of garnish or other items the go with the specific drink)
Create a set of cards measuring 3 by 5 inches for better recall of the recipes.
Print out the full cocktail name on one side of each card. At the back of the card, you
may write the abbreviated name of the drink, the glassware, ice type, preparation
process, ingredients and finally the garnish in the appropriate order. Having a specific
color for the base liquor would also be advisable. For example, one can write all vodka
drinks in black, all bourbon drinks is red, all gin drinks in blue, etc.
Recipes have changed greatly over the years, and so even the standard portion. The
standard rule, however, is to use 1 1⁄2-ounce portion size for all basic beverages,
including all liquors and cordials.
TIPS ON MIXING DRINKS
1. Use ingredients of quality. Keep in mind that the quality of a drink depends to a
Large extent on the quality of its ingredients.
2. Use a good amount of ice to mix. Before adding liquor, place it in a mixing glass
or shaker. Make sure the ice is crystal clear.
3. Always measure the ingredients to avoid spoiling any drink and to ensure
Consistency in quality and cost. Make sure the right proportion of the ingredients
Is used.
4. For better dilution some drinks are shaken with ice or even diluted with sugar
and Other strong ingredients. Others are simply ice-stirred. Strictly follow the
Procedure to avoid spoiling the drink.
5. For chilled drinks, Chill all glasses first. Heat glasses for hot drinks. avoid putting
glasses in freezers as they will break or crack.
6. Prepare simple syrup in advance. Fill up the container with sugar then pour
boiling water while stirring briskly, until the syrup reaches the original sugar level.
7. To add frost the rim of the glass, get a slice of lemon and rub it to the rim then dip
it into salt or sugar as indicated in the recipe.
8. Mixers like water, soda, Fruit juice, ginger ale and tonics must be added to
the liquor rather than the other way around.
9. Always use the appropriate glass for every drink.
10.Orange or lemon twist should not be mixed with the drink otherwise the taste of
the drink will become bitter. Add the twist when the drink is finished.
11.If a recipe call for an egg, either put the egg white or the egg first before adding
the spirit, so as if the egg happens to be rotten it will not spoil the drink.
12. A large glass like jug or a cocktail shaker may be used mixing of drinks
13.Clear mixtures should be stirred. Cloudy ones should be shaken. To stir / stirring
means to blend a drink with a long , thin spoon, whirling it around the glass and
Shaking involves mixing and shaking vigorously the ingredients and ice inside the
shaker.
14. When a drink needs “a dash” – it means just one to two drops
15.Most cocktail shakers come with a strainer. If this is not the case, use Hawthorne
strainer when pouring from a mixing glass.
16. Preparation of fruit juices prior to use is a must.
17. Ssparkling liquids must be added at the end
18. Use cracked ice when using shakers and put lots of ice cubes for highballs.
It is best to stir drinks that use clear liquor such as gin, vodka, dry vermouth etc. Drinks
should be shaken when other mixed ingredients, such as milk, butter, sugar etc. is
included
19.To chill glasses, Fill the glass with cracked or crushed ice (ice cubes would
do).Allow this to sit while you're mixing the drink. Dump the ice out then pour the drink
into the glass.
20.Never use stuffed olives for cocktails. Use ggreen olives on martini, pearl onions
on Gibson and cherries on Manhattan.
21.Prepare all the necessary ingredients and the bar supplies you are going to use
before mixing.
Types of Drinks served on the bar
Well Drink
It is a drink made with the most affordable liquor available at the bar.
ex: You do not get Bacardi and Coke
if you order just a Rum and Coke.
Reminder: you get
a "well drink", if you go to a bar and order a drink without specifying a liquor, you will
get the cheapest liquor for your drink.
A Call Drink
it is a drink made with a specific liquor. You "call" for a liquor you want to be used in
your drink.
Example: Jack and Coke, Stoli and Cranberry, Bacardi and Coke, Tanqueray and
Tonic, etc.
Be mindful: your drink will become a premium drink and not a call drink, if you call for
the most expensive liquor.
Take note: Ask the bartender if you are not sure about the drink that you want to
order is a call drink or premium drink, he/she will let you know.
Premium Drink
it is a drink that is made with an expensive liquor. aka. " top shelf drink."
Example: a Patron shot, Grey Goose and Tonic , Cadillac Margarita etc
Draft Beer (Tap Beer or
Draught Beer)
is beer drawn from a barrel known as keg. Take note : The most common name is
draft beer or tap beer. I prefer calling it draft beer.
House Wine
House wine is referred to the affordable wine at the bar or restaurant.
Requests
Back
means a non-alcoholic chaser. Often used when a person is ordering a shot of
straight liquor and wants a water, soda or juice chaser to go with the shot.
Example: Let 's say you want a shot of Jack Daniel's and you want a glass of coke to
chase it. This is how you should order it, "May I get a shot of Jack Daniel's with a
Coke back."
Example 2: If you want a shot of tequila with a glass of water. You should order it like
this, "May I get a shot of tequila with a water back."
Chilled
Chilled means cold. It is used in ordering shots of liquor.
Example: a chilled shot of whiskey or chilled shot of tequila or .
To chill a shot of a liquor, put the liquor into a shaker with ice. Shake and strain into a
shot glass.
Take note: little bit of water will be added when chilling a liquor.
Dirty
means with olive juice and it is often used in gin martinis and vodka martinis.
Example: Dirty Martini
Double
means double the liquor. It is two shots of liquor in one drink.
Example: two shots of tequila served in one big shot glass is “double shot of tequila”
Dry
Means with dry vermouth and it's often used in vodka martinis and gin martinis.
Example: Dry Martini
take note: If you don't want vermouth, order a gin up or vodka up. Dry does not mean
without vermouth.
Frozen / Blended
Frozen means blended.
Example: Frozen Margarita
Careful: If you're ordering a Margarita at a bar, don't assume it will be blended.
Request a Frozen Margarita if you just want a blended Margarita and if you want a
Margarita with ice, request a Margarita on the rocks.
Neat
Neat means in an old-fashioned glass without ice. It is used in
ordering a liquor by itself.
Example: If person wants Scotch alone and in an old-fashioned
glass, he should order a Scotch neat.
Other term: "Straight Up" when they order liquor by itself. It could
be in a shot glass or in an old-fashioned glass.
take note: If someone asks for "neat" do not pour the liquor into
a shot glass. It has to be poured into an old-fashioned glass so
it could be drunk by little sips.
On the Rocks
On the rocks means with ice.
Example: Brandy on the rocks, Whiskey on the rocks, etc.
Note: use an old-fashioned glass if you pour a liquor on the
rocks. An old-fashioned glass a.k.a "rocks glass" because it is
used to serve single liquors on ice or on the rocks.
Sweet
means with sweet vermouth and it's usually used in vodka martinis
and gin martinis Example: Sweet Martini
Tall
means in a bigger glass. when ordering a tall drink, you get more
juice or soda but with the same amount of liquor.
Example: Tall Jack and Coke, Tall Screwdriver, Tall Cape Cod, ,
Tall Gin and Tonic, etc.
reminder: Not all the drinks can be made tall drinks.
Drinks in Highball glasses can be made tall by using Collins glasses.
Take note: you may ask your bartender to make your drink a tall drink if
you don't like strong drinks, you may ask your bartender to make your
drink a tall drink.
Top Shelf
means premium. top shelf means to use the best liquors available
at the bar. Example: Top Shelf Long Island Iced Tea
Up
means chilled and strained into a
martini glass. Example: Stoli Up,
Absolut Up, Sapphire Up, etc.
Note: If you want a martini without vermouth, order a gin up or vodka
up.
With a Twist
This means adding a twist to the drink, normally a lemon twist.
With Salt
This means that the rim of a glass is coated with kosher salt.