THE BAR

WHAT IS A BAR?
A Bar is a place (area) where drinks are mixed and serve to
customer and fill server order,
A place for relaxation.
It is also a control center in which record is kept of the stock on
hand, the drinks poured and their sales value.
COCKTAIL BAR
Is recognized as a rendezvous and meeting place with its high
standard of service and the ability of the bartender to provide
almost any drinks or mixed drink the guest may desire.
BAR DESIGN
Cocktail bars are governed by certain legal requirements regarding
space, storage and hygiene. Bars vary widely according to their location,
size and function, so not all these amenities can be regarded as standard.

However, there are certain consideration affecting all bars where some
standardization is desirable:

1. SPACE
2. SERVICE AREA
3. PLUMBING
4. REFRIGERATION
5. STORAGE
6. ELECTRICITY
7. BAR COUNTER
8. FLOORING
 1. SPACE
There should be sufficient room behind the bar counter for the
bartender to move about when his bar is busy. The ideal distance
between the back of the bar counter and the cupboard is 100 125
cm or about 3 4 ft.

2. SERVICE AREA
This will vary according to the type of business that the bar is
expected to attract. There should be a firm horizontal surface for
preparing drinks and cutting fruits.
3. PLUMBING
All bars should have at least two ( 2 ) sinks, the wash sink and the
ice sink. Proper plumbing must be ensured to facilitate the drainage
system. All sinks should be of stainless steel to be made more
durable.

4. REFRIGERATION
Refrigeration should be part of any bar. Maintenance of the fridge is
important to keep perishable stocks fresh. Regular defrosting is an
essential care to keep it cool.
5. STORAGE
The storeroom, containing ample reserve stock is best sited
adjacent to the bar. It is important that sufficient store space is
available to house the stock required for daily business.

6. ELECTRICITY
As many electric machines such as electric blender and mixers are
now used in cocktail bars, a plentiful supply of power points is
essential. Power points are best sited in the area above the
working surfaces and below the bar counter, but well kept away
from the water.

7. BAR COUNTER
The recommended height is approximately 100 cm or about 3 ft
and no wider than 60 ft. The surface should be of a material that is
easy to clean and resistant to stains. A padded front of the counter
and a foot rail contribute to the comfort of customers.

8. FLOORING
The best material for the floor is one that is easily sponge-mopped
dry and is a slip resistant as possible.
BASIC PARTS OF THE BAR

1. FRONT BAR
2. BACK BAR
3. UNDER BAR
THE FRONT BAR
Is the counter area of the bar, where customers order their drinks.
THE BACK BAR
Is an area where bottles of liquors and rows of sparkling glassware
are displayed. It is a good place to display call brands as a subtle
forms of merchandising and for some display equipment.
THE UNDERBAR
It is the heart of the entire bar operation and deserves the most
careful attention. In its space are the equipments and supplies for the
products you are selling.

THE
UNDERBAR
PERMANENT BAR (STAND-UP BAR) Types of Bar
Is a bar that forms an integral part of the interior design and
decoration of the outlet. It has the three basic parts of the bar.. It
serves directly to the customer at the bar, and likewise filled drinks
order brought by the servers.
SERVICE BAR
Refers to a bar that pours for table service ONLY, usually in
conjunction with food service. It does not serve the customers
directly but deals only with filling drinks orders brought by the
servers. Sometimes, it is part of the dining room but more often it is
out of sight.
MOBILE BAR / PORTABLE BAR
Refers to a bar that is movable, can be transferred from one place to
another. It is usually provided for parties and special function such as
in banquet and catering
THE BAR SERVICE BRIGADE ( HOTEL SET UP )

FOOD AND BEVERAGE DIRECTOR OR

MANAGER

BAR MANAGER OR
SUPERVISOR

BAR CAPTAIN

BAR
BARTENDER RECEPTIONIST

BAR WAITER / BAR

ATTENDANT

BAR BOY
THE BAR SERVICE BRIGADE ( RESTAURANT OR BAR SET
UP )

RESTAURANT OR BAR MANAGER

BARTENDER

BAR WAITER / BAR

ATTENDANT

BAR RECEPTIONIST

BAR BOY
BAR MANAGER / SUPERVISOR

Basic Function:
Plans, directs, monitors the set up and delivery of service in the bar,
insuring that service standards are consistently complied with.
Specific Duties:
In consultation with superior, establishes sales forecast and sales
strategies and gimmicks.
Assist in the design and preparation of drink of the month and other
special items.
Prepares staff work schedule and assignments.
Conducts daily briefing and inspection of grooming among his staff.
Supervises mis-en-place preparation, checks availability of par
stocks.
Oversees the set up of bar and bar tables.
Monitor the delivery of bar service and the preparations of drinks.
Closely coordinates with his/her superior regarding the requirements
and operational problems of the bar, including availability and
schedule of entertainers or performers.
Assist in order taking and service during peak hours.
Monitors the consumption and utilization of supplies and takes
measures to control losses and wasteful consumptions.
Reviews and signs bar requisition that is prepared by the bartender.
Supervises daily stock inventory and submits inventory report to
superior.
Prepares and submits reports and documents that are required y
management i.e. critical incidents report, bar stock inventory, etc
Attends to guest complaints and requests.
Ensures guest satisfaction, solicits feedbacks from them regarding
the service and beverage/food and attends to their needs and
concerns.
Conducts corrective interviews among erring personnel, prepares
misconduct report as needed.
Trains and coaches staff regarding service procedures and bar
policies.
Conducts performance evaluation of subordinates and trainees.
BARTENDER

Basic Function:
Prepares/mixes alcoholic and non-alcoholic beverages according to
prescribed standards.
Specific Duties:
Prepares or mixes drinks following the standard recipes.
Sets up the bar
Takes charge of storage of beverages and bar supplies.
Makes reports on beverage sales and spoilage.
Takes inventory of beverage consumption as well as losses.
Sees to it that the bar is properly stocked, clean and well
maintained.
Attends to customer needs, requests and complaints at the bar
counter.
Pushes the sales of wines and other beverage items.
Checks availability of bar stocks and makes requisitions when
needed.
Serves drinks from the bar counter.
 BARBOY

Basic Function:
Act as a runner and helper at the bar.
Specific Duties:
Assist the bartender in mis-en-place preparation and bar set up.
Looks after the upkeep of the bar area.
Assist in clearing soiled glasses, empty bottles, other bar items.
May assist in serving drinks to guests
May assist bartender in mixing and preparing drinks.
Assist in the storage and safekeeping of bar stocks and supplies.
Performs errand functions for the bar.
BAR WAITER AND BAR ATTENDANT

Basic Function:
Takes and serves beverage orders according to the prescribed
standards of service.
Specific Duties:
Looks after the necessary preparations before the start of the
operation
Wipes/prepares the necessary containers, glasses, napkins, trays,
other supplies
Refills shakers and other condiments
Checks and re-stocks the service station and sees to it that the par
stock is maintained
Sets up the table
Studies the drink list and familiarizes himself with the drink of the
month, outlet specialties as well as out of stocks items and undertakes
suggestive selling
Takes and serves beverage and food orders
Places and picks up beverage orders from the bar, food order from the
kitchen
Assist in welcoming and seating the guests.
Attends to guest inquiries, request and complaints
BAR RECEPTIONIST

Basic Function:
Welcomes and greets customers at the entrance and escorts them
to their tables.
Specific Duties:
Receives the guests, welcomes and greets them and escorts them
to their assigned or chosen tables.
Attends to reservations and inquiries over the phone and places
reservation signs on the assigned tables.
Maintains and fills logbooks/reservations book with the necessary
information and keeps all reservation signs in place.
Assist in maintaining order and cleanliness in the bar.
Assist in the preparation of the mis-en-place before the start of the
operations.
Monitors movement in the outlet and reports to captain any
unusual incident or suspicious persons noted.
Attends to guest inquiries, requests and complaints.
 SOMMELIER / WINE STEWARD

is a trained and
knowledgeablewine
professional, normally
working in finerestaurants,
who specializes in all aspects
of wine service as well
aswine and food pairing.
The role is more specialized
and informed than that of a
wine waiter.

The Tastevin, also known as a

Sommelier Cup, is a traditional
wine tasting tool.
 BARTENDER GROOMING, HYGIENE AND SAFETY
STANDARDS

Always wash and dry your hands frequently especially after contact with
citrus fruits and juices.
Always keep your uniform clean and well pressed.
Always be tidy, clean and diplomatic.
Take good care of your hands especially your fingernails as these
are always in views. Keep fingernails short.
It is not allowed to smoke or drink and eat while working behind
a bar.
Do not pop the cork when opening champagne.
Make sure bar glasses are spotlessly clean.
Hold tumbler glass by the base and stemmed glass by the stem.
Do not touch ice with bare hands use ice scooper.
Always wash bar equipment like cocktail shakers and strainers after
every used even between drinks.
Always be equipped with a pen, lighter, wine cork screw,
bottle/can opener and white wiping towel.
Dont dump glasses in sink.
Always practice CLEAN AS YOU GO when working in a bar.
THE BARTENDER
The central figure in any beverage operation is the
BARTENDER, who is a salesperson, entertainer,
mixologist, psychologist. Bartenders main function
is to mix and serve drinks for patrons at the bar or
to pour drinks for table customers serve by waiters
and waitresses, role of a of custodian and
caretaker. Responsibilities include recording each
drink sale, washing glassware and utensils,
maintaining a clean and orderly bar. Has a pleasing
appearance and pleasant personality are essential.
BAR TOOLS, EQUIPMENT & GLASSES
JIGGER
A standard measuring device used to measure
out alcoholic beverages (liquors)for cocktails,
highballs and other mixes (usual measurement 1 oz. and 1 oz.).
There are two kinds of jigger :
the heavy glass and the double ended
stainless steel jigger.

POURER (STOPPER)
A device fitted into the neck of the beverage bottle,
so constructed that it reduce the rate of flow to a
predictable and controllable amount. It is used to
an open bottle which are oftenly used.

MIXING GLASS
A heavy glass container in which drink ingredients
are stirred together with ice and strained into a serving glass.
SHAKER
A device in which ingredients are shaken together with ice.
It is used for cocktails which ingredients does not mix readily with spirits
(egg, cream, sugar and sometimes fruit juices).

There are two kinds of shaker:

1. THREE-IN-ONE STAINLESS STEEL
a combination of stainless steel mixing container,
stainless steel cup with a built-in strainer.

2. BOSTON-SHAKER an original combination of

a mixing glass and a stainless steel cup that
fits on the top.

BAR STRAINER
Basically a round wire spring on a handle,
which fits on top of the shaker or mixing glass. I
t has ears that fit over the rim to keep it on position.
BAR SPOON
A shallow stainless steel spoon having a long
handle with a twisted shaft and either a flat muddler
end or garnish fork end typically 10 to 11 inches long.
The bowl equals 1 teaspoon. Bar spoon is use for
stirring drinks. Oftentimes, the other end has a fork
design which are use to pick garniture.

ICE SCOOP
As it names implies, an implement for
scooping ice from the ice bin.

ICE TONG
A device design to handle
cube of ice at a time.
MUDDLER
A wooden tool one end of which is flat for muddling or crushing
one substance such as sugar, mints. The other end is rounded and
can be used to cracked ice.

FRUIT SQUEEZER
A hand size gadget that squeezes citrus fruits ( lemon, lime,
orange, etc.).
It out pits and pulps as it squeezes.

FUNNEL
Come in several sizes, use for pouring from large container into a
small one.
It comes in several sizes.
ELECTRIC MIXER
This machine is use for drinks that do not need blending especially those
containing cream or ice cream. Where ice is required, use only
crushed or cracked ice. (A mechanical shaker that supplanted the hand
shaker).

CUTTING BOARD
For chopping ingredients for cocktails and garnish.
The board must have a surface that will not dull the knife.

BAR KNIFE
Stainless steel knife such as paring and utility
knife used for cutting purposes.

RELISH FORK
Stainless steel design for reaching into a narrow naked bottles for onions and
BOTTLE AND CAN OPENER
Stainless steel is the best, it is rust-free and easily clean. The other end to
open
canned goods and the other end to open bottled soft drinks and beers.
CORK SCREW
A device designed to extract corks from wine bottles, it should be made of
stainless steel. There are several type of cork screw: such as waiters
corkscrew, angel wings, and prongs type.

ICE PICK
A device used for breaking ice into smaller pieces.

ICE BUCKET
A device used to aid in serving ice.
WINE BASKET

A device basket designed to fit a bottle of wine.

It is used particularly in serving red wine.

WINE BUCKET

A device used for cooling wine

before service.
It is usually made of stainless
steel or silver-plated.

BLENDER

A mechanical equipments that are

use to blend ingredients and
to make drinks creamy.
WINE DECANTER
For decanting wine

WATER PITCHER
For serving water BAR CADDY
Container for napkins, straw,
stirrer, etc.

BAR TRAY
For serving beverages and bottled/canned drinks.
It must be protected with a cork to avoid slips.

BAR/RAIL MAT
Protective device place on bar counters
To protect glasses and other fragile items
for breakages.
BAR COASTER
Underliner for drinks designed to protect the table against
moisture of chilled glasses.

SODA GUN
A small bar equipment that dispenses carbonated mixes. This
instrument
consist of a ahead having a nozzle and (seven) push buttons that
deliver
a drinks in just pressing the button.
BAR EQUIPMENT
 OVERHEAD RACKS
For hanging bar glasses( Not advisable
for outdoor)

ICE BINS
This is used for stocking ice, it has a
speed rail
attached to the front with or without
bottle wheels.
SPEED RAIL
Typically contains the most frequent poured liquors
(pouring or house brand )
MECHANICAL GLASS WASHER
A machine used for washing glasses. It delivers
hot water that is hot enough to kill bacteria.

REFRIGERATOR
Typically used for chilling and
keeping beers, juices, garnishes,
and other bottled drinks.

ICE CRUSHER
Used for crushing ice
cubes into crushed ice.
BAR SINK
Equipment used for
washing and usually with
drain boards.

WINE CHILLER
A refrigerated storage for chilling wines particularly
Particularly wines and sparkling wines.

GLASS CHILLER
A top-opening freezer
that chills glasses.
COFFEE BREWER/ COFFEE MAKER
An equipment used for brewing and preparation
of coffee.

GLASS BRUSHER
A mechanical brush used to clean the
inside and rim of the glass. It delivers
water that is hot enough to kill
bacteria.

GLASS RIMMER
For frosting the rim of the glass.
One compartment is for frosting
salt,
another for sugar, and other one
for lime juice.
GLASSWARES
THREE CHARACTERISTICS (PARTS) FEATURES OF THE
GLASS

- BOWL

- STEM

- BASE or
FOOT
TYPES OF GLASSES

TUMBLERS flat glass that is basically a bowl

without a stem or a foot.

FOOTED GLASS - refers to a style of glass which the bowls

sits directly on a base or foot.

STEM WARES includes any glass having all three features

bowl, foot, stem.

MUGS a tumbler with a handle as a tall glass cup,

usually used for serving beer.
MAINTAINANCE AND CARE OF GLASSWARES

GLASSWARES IS ABOUT A THE MOST FRAGILE EQUIPMENT YOU WILL BE

USING. IT SHOULD BE HANDLED WITH CARE THOUGHT IT IS DIFFICULT TO
DO IN RUSH PERIOD.
Do not stock glasses or nest then one side inside the other, this bound to
cause breakages.
Glasses are to be handled by the stem or the base. Do not handle glass by
the rim even if soiled, it will cause breakages besides, it is unsanitary.
Do not wash glass mixed with plates and silverwares in dishwashing
machines.
Do not use glasses for scooping ice.
A chipped or cracked glass is a broken glass. Throw it out.
When washing glasses used unscented detergent, use brush to reach the
inside of the glass.
Glasses should be dried before serving or keeping. One way to dry glass
spotlessly clean, soak the glass in a warm water and wipe immediately by a
dry cloth.
Glasses should be stock upside-down when not in use.
BRANDY GLASS/SNIFTER
Single 8 oz / Double 12-14
oz
( For brandy like Fundador
and
Cognac )
SHOT GLASS
2 oz
( For straight
spirits like
vodka and
Tequila )

CHAMPAGNE GLASS
( For Champagne,
Sparkling wine, other
Cocktails like Mimosa,
Pink lady and Side car )

flute tulip saucer

HIGHBALL
6 or 8 oz thin,slim & tall
( For highball drinks Gin/
Vodka tonic, soft drinks,
Soda and tonic drinks )

COLLINS
10 - 12 oz
Also a highball.
( For Collins like Tom collins, John
Collins and long drinks )

COCKTAIL / MARTINI
2 - 5 oz V shape
( For Martinis and cocktails like
Angel kiss, Gibson, Pink lady,
Brandy Alexander )
IRISH COFFEE
10 oz
( For Irish coffee )

WHITE WINE GLASS

6 oz
Smaller mouth ton keep
the wine chilled.
( For white wine like
Chardonnay, Fume blanc )

RED WINE GLASS

8 oz
Has a wider mouth to allow
The wine to breath
( For red wine like Pinot
Noir, Merlot )
MARGARITA GLASS
6 oz
Looks like champagne saucer
glass but has a curve between the
mouth and the stem.
( For serving Margarita )

BEER GLASS
Has various type
( For beer like San Miguel beer and
Budweiser )

Pilsne Footed mug

r pilsner

LIQUEUR / CORDIAL GLASS

1 oz
( For liqueur or cordial like Kahlua
And Drambuie )
ALL PURPOSE GLASS
8-10 oz
( For red, white or rose wines
Like Cabernet Sauvignon and
Mateus Rose )

ROCK GLASS/
OLD FASHIONED GLASS
They are short with wide mouth
( For whiskies, cocktails like
Manhattan and Black Russian and
other drinks served on the rocks Single 8 oz
Double 12 oz
or with ice. ( For one shot
( For 2 shots
serving )
serving )
SHERRY GLASS
2 - 3 oz
( For Sherries like Tio Pepe and
Dry Sack)
WATER GOBLET
10 - 11 oz
( For serving water )

SPECIAL GLASSES
With special design
8-20 oz depending on the
size
( Can be used for drink of
the month and other
special drinks)
SQUALL POCO GRANDE
GLASS
BAR SET UP AND SERVICE
BASIC PREPARATIONS FOR BAR SET UP
1. Check the cleanliness and condition of the following:
Bar counter
Bar storage area
Bar stools
2. Check the bar station:
Check available stocks against the par stock list
Make a requisition to replenish stock
Re-stock the bar station, insure that stocks are clean and properly
arranged.
3.Before opening the bar, see to it that:
. Beers, juices and other perishable items are refrigerated.
. Glasses and other equipments are ready.
. Fruits for garnishing are ready.
. Ice on ice bins is available.
. Alcoholic beverages are properly displayed.
. Bar is clean and properly set up.
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 on ice bins.
6) Display alcoholic beverages.
7) Clean the whole area.
BEVERAGE SERVICE
Most countries, including the Philippines require a license
before a bar or a restaurant can sell alcoholic drink.
Likewise, many do not allow alcoholic beverage to be
served to minors below 18 years of age (age requirements
can vary among countries). There are wines though where
minors are permitted. There are also permitted hours for
selling alcohol.
BASIC RULES IN SERVING BEVERAGES AND ALCOHOLIC DRINKS

1.Serve all drinks from the right side of the guest or in front of the table when
serving from the right is not possible. But dont forget to say excuse me!.
2.Continuously refill water goblet.
3.Always serve beverages with a coaster or napkin.
4.Always carry beverages and other items on a bar tray.
5.Drinks containing tonic water should be served with a sliced lemon.
6.Always serve carbonated beverages with a 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.Hold tumblers by the base, stemmed glass by the stem.
10.When glass is nearly empty, offer another drink.
11.Keep table clean by removing empty bottled an replacing soiled ashtrays.
12.For a personalized service, bottled drinks like beer and soft drinks should
be poured in front of the guest.
13.Never serve across the guest.
14.When pouring drinks from the bottle, turn the bottle slightly towards to
right to avoid any drop to fall on the table cloth or on the guest.
15.When pouring bottled drinks, never allowed the bottle to touch the glass.
16.Upon serving, mentioned the drinks name. Say something like Your
peach daiquiri maam.
 BASIC RULES IN SERVING BEVERAGES AND ALCOHOLIC
DRINKS

17.Glasses for cold drinks should be cold.

18.Bring clean glasses for second round of drinks.
19.Line the bar tray with cloth or napkin, especially if the cork is worn out to prevent the
glasses from slipping.
20.Serve white wine and rose wines in chilled glasses at 8 9 degree C.
21.Serve champagne and sparkling wines chilled at 6 9 degree.
22.Serve red wines at room temperature at 14 16 degree C.
23.If more than one wine is to be served, serve them in the following order:
1.Light before full bodied wine
2.Dry before sweet
3.Young before old
4.Dry white wine before red wine
24.Serve white wine and red wine two thirds full.
25.Serve beer chilled in a chilled mug or pilsner. Avoid serving beer in too cold glass as
this makes the beer appear flat and cloudy.
26.In pouring beer, let the beer foam by about inch to 1 inch.
27.Make sure the glass use in serving beverages is free of grease and dirt, A dirty glass
makes a beer and other drinks look flat.
OFFERING / SERVING DRINK ORDER

1.Stand at the right side of the guest or beside the host with pen and order
slip.
2.Fine dining service requires drinks to be taken and served before a food
order is taken. Other restaurants would save time in order taking by getting
the drink order simultaneously with the food order.
3.If wine will be offered, wait till the waiter gets the food order so that the
wine steward will be able to make the appropriate recommendation.
4.In a bar, always offer hors d ouevres to complement the drink.
5.Encourage guest to order wines. Find out what food they have ordered and
make appropriated recommendations.
6.Take advantage of any celebration done in the bar or restaurant and offer a
toast of wine especially champagne. In as much as you are celebrating
your wedding anniversary, may I suggest a toast of champagne to
highlight the occasion?
 THE BEVERAGES
ALCOHOLIC AND NON ALCOHOLIC BEVERAGES
ALCOHOL BEVERAGES

An ALCOHOL is a volatile, colorless liquid obtained through fermentation of a liquid

containing sugar or starch based.
An ALCOHOLIC BEVERAGE is any potable (drinkable) liquid containing ethyl alcohol.
It may have as little as % by volume or as high as 95%.
The alcoholic strength of alcoholic beverages is measured in proof. To express the
alcoholic content, the following measurements are used:
USAP (American) proof
Sikes (British) degree proof
Gay Lussac (French) (%) percent
The appropriate alcoholic strength of principal drinks are:
Beer 4% to 11% by volume
Table wines (red, white, 7% to 14% by volume
rose, sparkling)
Fortified wines 18% to 21% by volume
Vermouth 16% to 20% by volume
Brandy 40% by volume
Whisky, Gin, Rum, Tequila 40% to 45% by volume
Liqueurs Average 35% by volume

The alcoholic beverages consist of distilled spirits, wines, liqueurs

and beer.
DISTILLED SPIRITS

Distilled spirits are alcoholic beverages that are obtained by distillation, after
the fermentation from vegetables, grains, fruits, plants and other substances
which are sugar or starch bound. In distillation process, a fermented liquid is
heated in the still allowing the alcohol to evaporated upon reaching a
temperature of 78 degree Celsius. It passes through cold water then
converted to a liquid spirit. The alcohol starts to evaporate when the alcohol
vapors are not allowed o dissipate and when they are caught and cooled that
they condense and turn to alcohol.
Distillation may take place through:

Pot Still
This is a very slow process of distillation where a pot is
heated by a fire under it or by heating coils, with the
vapor passing through the head and hence to a
condenser, thus converting the vapor to the distilled
product by cooling it. The process is done slowly since a
pot is refilled between one distillation and the next.

Patent Still
Patent still is a continuous process of
distillation that allows an uninterrupted flow
of the liquid through rectifying columns. The
spirits are high in strength and are colorless
and sometimes tasteless.
 WHISKY

Is a general term for liquors of not less than 80% proof, distilled from mash of grain.
It is one of the most popular spirits.
Whiskies are either:
Malt whisky made of malted barley only using pot still process
Grain whisky made of unmalted barley using a mixture of different cereal grains.
It is distilled through a patent process.
Some unpopular scotch whiskies are blended by mixing malt whiskies together with
unmalted grain whiskies. Once the spirits have blended, a marrying period is allowed,
after which it is put into used oak casks and aged for a minimum of 3 years under.
Whiskies may be served as follows:
In a shot glass or other small glass with a glass of water on the side.
On the rocks
Highball like the case of Scotch soda, Bourbon ale, CC&, etc.
Mixed like Whisky sour
Whisky drinks could be served before, after or between meals but are not offered
with meal.
Whiskies are named after their origin. Among them are:
SCOTCH WHISKY distinct product of Scotland (blended malt and barley)
CANADIAN WHISKY - product of Canada blended rye, corn and barley)
JAPANESE WHISKY product of Japan made the same way as Scotch whisky
BOURBON WHISKEY an American whisky distilled from fermented mash of
grain that contains not less than 50% corn(maize). Bourbon, Kentucky
TENNESSEE WHISKEY originated from Tennessee
IRISH WHISKY from Ireland. Similar to Scotch except that the freshly
malted barley I not exposed to pit fire smoke when it is dried. Aged at least 7 years.
GIN
Is a grain mash distillate, redistilled with
such aromatics as barley, coriander seeds
and angelica roots. Technically, gin could
be a liqueur or a cordial, if sweetened. The
alcoholic content is between 34% -
47%.While there are many types of gin,
the most popular is London Dry gin. Other
types are Holland Old Tom and Sloe Gin.

RUM
Is produced in most tropical countries
because it is distilled from sugar cane and
molasses, a by-product of manufactured
sugar. This spirit is now produced in countries
where sugar cane is grown.Rum is distilled for
no less than 190 proof and is usually bottled
at a much lower proof. Some rums are
produced in a pot still making them more
flavorful. Like other spirits, rums are often
used as major ingredient for mixed drinks like
rum coke.

There are 3 main types of Rum:

White Rum
Gold Rum
Dark or Black Rum
VODKA
Is derived from Russian word Voda meaning
water. It is a neutral spirit distilled from
potatoes and filtered through charcoal,
resulting to neutral aroma. Unlike other spirits
the Vodka does not have any aroma nor color
and taste.
Vodka is distilled at 190 proof, reduced to not
more than 100 proof or less than 80 proof.
Some brands are Smirnoff, Borzoi and
Stolichnaya.Some of the vodkas are flavored
and they are classified as compounded spirit.
The flavorings maybe herbs, peel, pepper,
lemon, fruits, etc. Vodka is a versatile spirit and
can be mixed with a variety of fruit juices and
other ingredients. It should be chilled if served
BRANDY
straight up.
Is distilled from fermented juice of ripe grapes
(wine) or other fruits, If made from other fruits, it
is usually aged in wood set cork. Labels must
clearly state the fruits which it is derived. Brandy
is produced in many countries. Some brandys are
Fundador, Carlos 1, Soberano
Brandy served straight is a traditional after
dinner drink. It is customarily presented in a large
rounded glass or snifter with ice water on the side.
It can be served as a highball drink, with water or
soda and other mixes. It is also goes well with
coffee and many mixed drinks.
White fruit brandies should be served chilled, in a
chilled pony glass or liqueur to retain its aroma of
QUALITY AND AGING OF BRANDY
3 STARS means aged for 18 months
VS stands for very superior aged for 18 months
VSOP means very superior old pale aged for 4 years
Extra/Vielle Reserve/ Napoleon Cordon Bleu extra superior, aged for 5 year
XO extra old
THE FOLLOWING ABBREVIATIONS STANDS FOR:
V VERY
S SUPERIOR
O OLD
P PALE
E EXTRA COGNAC
F FINE
X EXTRA

Some world renowned brandies are:

COGNAC comes from France, worlds renowned brandy
producing region
ARMAGNAC comes from Gascony which is located south
of Bordeaux
MARC A French product distilled from juices of grapes
skins and pips
GRAPPA is an Italian term for marc produced in Italy
POMACE is a US term for Marc
ARGUADIENTE - is a Spanish term for Marc
ARMAGNAC
FRUIT BRANDIES
Fruit brandies are produced by crushing and
fermenting its fruit ingredients right after it is
picked. Distillation follows quickly and then the
spirit is matured within a few months only in
order to preserve the freshness and the flavor
of the fruits.
Some popular fruit brandies are:
Calvados applejack from Normandy, France.
In US it is called Applejack
Slivovitz a plum brandy from Yugoslavia
Kirsch or Kirschwasser black cherry from Germany
Quetsch or Mirabelle plum fruit from France
Poire William or Williamine pears
Framboise raspberry fruit for France

TEQUILA
Is distilled from fermented sap of the maguey plant
from Mexico. The name tequila is derived from the
blue variety from the species of maguey plant which
is scientifically called tequillana. It is said to
resemble a cactus. The maguey plant takes
between 8-12 years and only the heart of the plant
called pina or head is used.
Tequila has very unusual and distinctive taste. The
flavor is somewhat herbaceous, grassy and vegetal
in nature. It contains a minimum of 80 proof alcohol.
It has an extremely long shelf and react quite well
to direct sunlight either opened or unopened.This
spirit is mostly used in mixed drinks like margarita.
Some prefer to drink it straight along with salt and
 LIQUEUR/CORDIALS
The word cordial is derived from cor or cordis
meaning heart. The name identified with the
heart because the earliest cordials were used
as part of therapy to stimulate the heart and to
lighten ones spirit. The alcohol content of
cordials is between 15 55%. Its aroma and
taste produced by the addition of herbs, seed,
bark, roots, flowers, fruits and peel. Liqueur is
derived from the Latin word after taste of food
taken during meals. The alcohol base can be
brandy, rum, whisky or neutral grain spirits.
Their distinct characteristics taste depends on
the type of fruit or flavor that is infused into the
drink.
Liqueurs are generally accepted as European
name and cordials as the American. Both
contain up to 35% of some sweetening agent.

BITTERS
These are macerating spirits with roots, herbs,
barks or citrus peels. liquefacer which means
to dissolved or to melt or neutralize the They
are believed to be a good remedy for
indigestion and hangover.They must be served
as added flavor to a cocktail or as a straight
beverage.
 BEER

The word beer comes from the Hebrew

word bre for grain and from the Saxon
word bere hich means barley. In
German the word biere is used to
connote beer, while the Scandinavian
refer to it as bier. In English it is called
beer while in Spanish it is popularly
known as cerveza.
Beer is also known as a malt beverage
and is associated with ales, lagers,
pilsners and stouts. These are beverages
made from water, malted grain (usually
barley), hops and yeast
 INGREDIENTS FOR MAKING BEER:
1.WATER
Water quality is important factor in beer production. Water from
rocky mountain spring is usually used to make good quality beer.
2.MALT
Malt is a barley that has been placed in water, then allowed to
sprout, and finally dried to stop germination. Except for a few beer
malts made from wheat, all malts used are barley malts. The drying
process is called kilning because it takes place in kiln.
3.HOPS
Hops look like tiny pinecones waiting to open, and they grow tall, thin
vines. The hops that give beer its characteristics bitterness are the
blossoms of the female hop vine.
4.YEAST
Yeast causes fermentation, converting sugar to alcohol. There are two
categories of brewers yeast: ale yeast and lager yeast. There are
many individual variations within each category.
The yeast may impart flavor to the beer in a bottle conditioned beer,
yeast is added just before the beer is sealed in bottles, allowing it to
continue to grow.
5.ADJUNCTS AND ADDITIVES
The most commonly used adjuncts are rice and corn, and they are
very prevalent in American brewing. They give beer a lighter color and
milder flavor. They cost less than the barley malt. Rice imparts the
lightest color to the beer.
In general, the higher the proportion of barley to adjunct, the more
flavor and body in the beer and the better the head.
HEAD: the foam that rises to the top of the beer when first poured into
a glass.
Super premium beers typically use a higher proportion of barley malt.
- Anheuser-Buschs Michelob uses 95% barley malt, 5% rice.
- Premium beer, Budweiser TYPES OF BEER
uses 65% barley malt, 35% rice.
ALE - a strong beer with very high alcohol content, it is highly fermented
and tastes a little bitter and hoppy.
BITTER like ale, it has high alcohol content, bitter sweet taste.
BOCK it is a dark and slightly sweet lager that is brewed from
caramelized malt.
ICE brewed at cooler temperature and chilled below freezing point
forming crystals. Then it is filtered to produce a smoother but stronger
beer with higher alcohol content.
LAGER bottom fermented beer, stored at low temperatures,
LIGHT light alcohol content and lower calories.
PILSNER is a light, hoppy and dry lager.
STOUT ale produced from roasted barley, darker in color and bitter
flavor.
 WINE
This is an alcoholic beverage that is produced from partial and/or
complete fermentation of the juice of fresh ripe grapes. Wine is
usually fermented from grapes. But if a wine is produced or
fermented from other sources or fruits, the name of the source/fruit
must be specified.
FERMENTATION- is a process by which yeast turns the grape juice into wine, by
converting sugar and carbon dioxide into alcohol.
VINTAGE the year when the grapes were harvested in making a wine,
indicated on the wine label.
Wines have a variety of uses:
To compliment food/main course that is served during a meal.
As an added flavor to enhance the quality or taste of food that is
being cooked.
As a means to celebrate a significant occasion by way of a toast.
CLASSIFICATION OF WINES
1.Still or Natural
2.Aromatic Wines
3.Fortified Wines
4.Sparkling Wines

STILL/NATURAL WINES
Sometimes referred to as a table wine. They are called natural or
still because they are produce out of a natural fermentation. Grapes
are squeezed and fermented naturally without anything added to it.
They are classified by their color as follows:
Red Wine Cabernet, Merlot, Pinot Noir
White Wine Chardonnay, Chablis, Sauvignon blanc
Rose Wine Mateus Rose, rose D Anjou, Tavez
AROMATIC WINES
Are made the same way as the natural wine but during fermentation,
aromatics are added. Examples: Vermouth, Dubonnet
These type of wines have no production area and no vintage. They
are usually served as aperitif. They are believed to have medicinal
value. The alcohol content ranges from 18% to 20%.
Aromatic wines maybe served in the following manner:
On the rocks with ice in a rock glass
Neat in a sherry glass
Straight up in a cocktail glass
Mixed in a highball glass
Aromatic wines include:
Vermouths
Dry Vermouth (French Vermouth) has the essence of lemon dry
variety
Sweet Vermouth (Rosso) aromatized, heavier base, sweet after
taste
Bianco has a bitter sweet after taste, flavor is enriched with vanilla
Martini, Cinzano, Noilly Prat
FORTIFIED WINES
Are infused with brandy or neutral spirits. They last longer as they
contain brandy which is a popular stabilizing preservative.
The method of making fortified wine is called Solera system, which
means adding an old wine to young wine.
Fortified wines are usually served as an aperitif or a dessert wine.
Some are use to enhance the flavor of food during cooking.
Service of fortified wine may be done as follows:
On the rock (using rock glass)
Neat (using sherry glass)
Straight up (in a cocktail glass)
Mixed ( in a highball glass)
Fortified wines consist of Sherry, Port Wines, Madeira, Marsala and
Malaga
SPARKLING WINES
Are considered the king of all beverages. Its quality is perfected
by a second fermentation in the bottle.When a grape juice is
fermented, its sugar is converted o alcohol and the carbonic gas is
allowed to escape. When the gas is released, it rushes out of the
wine in bubbles. This is the basic principle upon which all natural
sparkling wines are made.
Sparkling wines are made through the so called Champenoise
method wherein a second fermentation in the bottle is produced.
Carbonation champagne and other sparkling wines shall be served
similar to white wines with a few exceptions in the procedures for
uncorking and pouring.

Example: Champagne ( Champagne, France ), Cava ( Spain )

Spumante( Italy ) ,Sekt ( Germany )
 LEVER FOIL
CUTTER/KNIFE

HANDLE or GRIP
WORM/COIL

The different parts of the corkscrew

( waiters friend ) include:
The twisted metal helix, "spiral", or "worm", which is
plunged into the cork.
The handle or "grip", which comes in a wide variety of
styles and materials (wood, metal, or plastic), depending on
if you're looking for ease of use, comfort, or durability.
The lever is a feature that some models, such as typical
"waiters-style" corkscrews, may have. This is a folding metal
piece that braces against the bottle lip to provide leverage
 OPENING AND SERVING WINE

Mise en place:
- waiters friend corkscrew
- white service cloth
- cocktail paper napkin
- wine glass ( red wine, white wine or champagne glass )
- wine bucket with ice and water ( for white/rose wine, sparkling wine )
Presenting the wine:
- Cradle the wine with your right hand and present to the guest who ordered it
and point to the label ( The label should be facing up so that the guest can identify
the bottle right away ) Mention the name of the wine and vintage to preclude any
mistakes in choosing the bottle.
Opening the wine:
1. With the label facing the guest, cut the foil or capsule below the lip of the bottle neck.
2. Wipe the opening with the white service cloth or napkin.
3. Extend the auger and firmly screw it in the middle of the cork. Twisting it in a
clockwise direction, direct the auger downwards until the curve part is inside the
cork.
4. Extend the lever and hang against the lip of the bottle. Grip
with you spare hand and hold firmly in place.
5. Pull up the with your other hand gently. If the cork is too tight ,
loosen it on the sides before pulling up again.
6. Do not pop out the cork. When it is of the way out, grasp the
cork and gently remove from the bottle.
7. Present the cork to the guest by removing it from the auger and
putting it on the right side of his wine glass for his evaluation for
wines authentic bottle and proper storage.
8. Pour a tasting amount to the guests glass to check for color,
bouquet and taste.
9. Once approved by the guest pour for the rest of the guest
starting with the ladies then the gentlemen in a clockwise
direction and finish with the guest who ordered it.
10. After everyone has been served, place the bottle on the table
on the right side of the guest who ordered it.
SERVING WINE
Serving Temperature
Red Wines
Cool room temperature ( 10 deg. C 18 deg. C
)
White Wines
Chilled in wine bucket with ice ( 7 deg. C 10
deg. C )
Sparkling Wines
Chilled in wine bucket ( 6 deg. C 11 deg. C )
Rose Wines
Chilled in wine bucket ( 7 deg. C 13 deg. C )
 WINE AND FOOD PAIRING:
White Wine seafood ( fish, shellfish ), white meat
dishes
Red Wine red meat ( steak/beef, lamb )
Rose Wine Any dish
Sparkling Wine - appetizers, light meals, after
dinner meals
ONE CAN DETERMINE THE QUALITY OF WINES
BY ITS :
Color and appearance
Body
Aroma and Bouquet
Taste
 NONbeverages
Non alcoholic ALCOHOLIC BEVERAGES
available in bar include water, soda and
carbonated drinks, juices, coffee and flavors.
WATER forms the basis for all beverages both alcoholic and non
alcoholic. One of the most saleable water sold in bars and food outlets is
the mineral water. It is tapped from a natural or drilled spring or well. It
contains minerals like calcium, magnesium, sulfate bicarbonate and
chlorine.
*There are 2 types of mineral water still water and sparkling
water.

FLAVORS-
*Ginger Ale ginger ale extract with dry after taste
*Bitter Lemon bitterness comes from the quinine content and
lemon
*Tonic with infusion of CO2 to give the drinks fizziness
*Club Soda carbonated water with mineral salts added
*Orange/Lime
SODA AND CARBONATED DRINKS
include soft drinks either in a bottle or
can.

COMPONENTS OF SOFTDRINKS:
Water
Carbon Dioxide it provides a sparkling appearance. It retard the growth of
micro organism particularly at a higher carbonation volume.
Flavoring is essential for product differentiation. Flavors comes in 2 forms :
A.Natural extract (citrus beverages)
B.Synthetic flavoring
Fruit Juices it gives intensity of flavor and flavoring.
Colouring it influences the drinker as it colours affects ones attraction.
Sweeteners it enhance the taste of the drinks and also gives it body.
A.Sucrose granulated white sugar
B.Fructose and Glucose monosaccharines used in sports drinks
C.Fructose Corn Syrup liquid sugar
Acidulants balance of sugar to acid ratio. Common acids includes :
A.Citric Acids found in fruits
B.Malic Acids found in apples
C.Ascorbic Acid vitamin C enrichment
Preservatives used to restraint the growth of food borne bacteria and prevent
spoilage.
A.Sulphur dioxide
B.Benzoic Acid
COFFEE is a drink prepared out of beans
ESPRESSO MACHINE/ COFFEEGRINDER
 COFFEE
The two most common types of beans:
1. ARABICA
. The sole species of quality beans which grows and thrives at high
altitude.
. The beans mature slowly and have time to develop body and
density.
. The shape is more oblong and has a curving cleft down its middle.
. Has low caffeine content.
2. ROBUSTA
. It has the ability to grow at lower altitudes and cheaper to
produce.
. The bean is rounded in sharp with a straight cleft down its middle.
. Has high caffeine content.
. It is the type you are most likely to drink when you follow
instructions to add water and stir
BASIC COFFEE
PREPARATIONS
There are four basic preparation of coffee. Other coffee are variations of one of these four:
1. ESPRESSO Served in a shot or shots of espresso ( 1.5 oz ).
This is said to be more flavorful than brewed coffee and its
preparation is more complex. Although served in very small
volume, usually in a demi-tasse cup. It is very rich in flavor and
has an after taste.
Espresso has three parts:
Solution- the water soluble elements.
Suspension particles and gas bubbles that are suspended in an espresso. They help
to inhibit the bitter flavor of the coffee.
Emulsion the crema in the espresso that is produced when the oils get emulsified by the
pressure of the espresso machine. The crema helps to hold in the flavors and aromas of the
coffee.

In preparing an espresso, extract the espresso between 20-30 seconds and put it your
glass
BASIC COFFEE
PREPARATIONS
2. LATTE is an espresso mixed with steamed
milk. T o prepare latte, extract the shot and
pour them into a coffee cup. Pour milk so that it
mixes with the espresso.
3. CAPPUCCINO espresso capped with foam. It
is either classic or dry. To prepare cappuccino ,
extract the espresso and put it in a glass. Foam
the milk. Layer the foam over the espresso.
4. MOCHA espresso with chocolate steamed
into the milk. To prepare the mocha , extract a
shot of espresso. Be sure to cut the foam.
OTHER COFFEE DRINKS VARIATIONS
AMERICANO Espresso poured over hot water. Usually
about 4 oz of water per shot.
ESPRESSO CON PANNA espresso with a dollop of
whipped cream. In the Italian language, con panna
means with cream.
ESPRESSO MACCHIATTO espresso with a dollop of milk
foam. Macchiatto means marked in the Italian language.
FLAVORED LATTE a latte with added flavor.
FLAVORED CAPPUCCINO a cappuccino with syrup .
Syrup is either added to the espresso or steamed into
the foam.
FLAVORED MOCCA mocha with a flavored added to it.
THE ART OF MIXING DRINKS

METHODS OF MIXING / PREPARING DRINKS:

BUILD
This means to pour the necessary ingredients in a suitable glass
without any pre mixing, adding ingredients one at a time.
STIR
This means to mix the necessary ingredients together by stirring
briskly with ice in a glass (mixing glass) and then straining it into a
glass.
SHAKE
This means pouring all necessary ingredients into a cocktail shaker
with ice then shaking it briskly for a few seconds then straining into
the required glass. Shake a drink when it has heavy ingredients that
do not really mix with spirits such as sugar, cream, eggs and
sometimes fruit juices.
BLEND
This means to put all the necessary ingredients into an electric
blender and adding crushed ice. Blend until the desired creaminess
then pour into required glass. You can blend any drinks that
incorporate with solid foods with ice. You can also blend drink to
frozen or to make it creamy.
 BAR MEASURES

DASH = 1/6 TEASPOON OR 10 DROPS

TEASPOON ( Tsp ) = 1/6 oz. or 5 ml
BARSPOON = 1 TEASPOON
STANDARD JIGGER = 1 oz. or 45 ml
PONY = 1 oz. or 30 ml.
SCOOP ( of ice ) = approximately 1` cup
SPLASH of SYRUP, LEMON JUICE etc. = oz.
1 fluid oz. = 30 ml.
PINCH = whatever you can get between your
fingers and thumb
COCKTAILS AND MIXED DRINKS
A cocktail is a type of mixed drink, although bar experts say
that not every mixed drink is considered a cocktail. As a
mixed drink, a cocktail consist of a base liquor, a modifying
ingredient and a special flavoring or coloring agent, it is
often taken as before dinner drink to whet the appetite or
taken during cocktail gatherings. It is also believed to be an
aid to digestion. Quality cocktail must be pleasing to palate
without an overpowering taste.
 COMPONENTS OF A
COCKTAIL
1.The base liquor which usually consists of spirits (gin, vodka, tequila,
rum, etc) and some wines.
2.The modifying ingredient include liqueurs, bitters, syrup, juice,
milk cream and other mixes like soda, tonic water, ginger ale,
lemonade and colas.
3.Flavoring or coloring agents complement the modifying agent.
Among these are syrups, eggs, almond extract, etc They are usually
used in minimal amount like a dash.
4.The garnish enhances the presentation of the drinks. Among the
ones used are:
1. A slice of fruit clipped on the rim of the glass or made to float on
the drink. The fruit that can be used are cherry, banana, lemon
or orange, pineapple, mango and others.
2. A slice of some vegetables like celery stalk, nutmeg, mint leaves,
parsley, onions, etc.
3. Picks and other accessories.
 THE COCKTAIL GARNISH

When making cocktail garnishes, always use fresh, washed

ingredients. Fruit is not only a decoration, but it also affects the taste
of the cocktail if presented properly.

Citrus fruits like lemon, lime and orange give more juice if you first
soak them in warm water for a few minutes. Then roll them on the
cutting board against your hand. This allows the fruits to become
softer for squeezing juice out of them.

Cut fruits should be covered with a damp napkin or stored in a

container with a cover when they are not used. Generally cut fruits
will not last longer than a day or so.
RECIPES FOR MIXED DRINKS
Recipes 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 that 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 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 black, 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 ounces for all basic drinks or all liquors or
cordials.
TEQUILA SUNRISE
Method: BUILD
Ingredients:
1 jigger Tequila
jigger Grenadine Syrup
Orange juice
Procedure:
Pour ingredients into a highball glass except the grenadine. Fill it with orange juice without
stirring. Pour slowly the grenadine syrup. Garnish with a slice orange and a cherry.
SCREWDRIVER
Method: BUILD
Ingredients:
I jigger Vodka
Orange juice
Procedure:
Fill highball glass with cube ice. Pour
vodka and fill up with orange juice.
Garnish with sliced orange and cherry.
MAI TAI
Method: BUILD
Ingredients:
1 jigger Dark rum
1 jigger pineapple juice
1 jigger orange juice
jigger Triple sec
jigger grenadine syrup
jigger lemon juice
Garnish: 1 slice of pineapple and cherry
Procedure:
Pour all ingredient in a double rock glass with ice. Stir thoroughly. Garnish with a slice of pineapple and cherry. Serve with
straw.
DRY MARTINI
Method: STIR
Ingredients:
1 jigger Gin
1 oz Dry Vermouth
Procedure:
Stir gently the gin and vermouth in a
mixing glass with ice then strain into a
pre chilled Martini/Cocktail glass.
Garnish with green olive.
MARGARITA
Method: SHAKE
Ingredients:
1 jigger Tequila
jigger Triple Sec
jigger lemon juice
1 slice lemon to garnish
Procedure:
Pour ingredients into a cocktail shaker with ice.
Shake well into a salt rimmed margarita glass
with crushed ice. Float a slice lemon on top of
the drink,
GIN FIZZ
Method: SHAKE
Ingredients:
1 jigger gin
jigger lemon juice
jigger simple syrup
Soda water
Garnish: sliced orange and cherry
Procedure:
Pour gin, lemon juice and syrup into a cocktail shaker with ice. Shake well and strain into a highball
glass. Fill up with chilled soda . Stir. Garnish with sliced orange and cherry.
PINACOLADA
Method: BLEND
Ingredients:
1 jigger rum
jigger Crme de banana
1 coconut cream
3 jigger pineapple juice
3 slices pineapple
Procedure:
Blend all ingredients with cracked ice into a squall glass. Garnish with pineapple wedge and red cherry.
Serve with straw.
FROZEN BLUE MARGARITA
Method : BLEND
Ingredients:
1 jigger tequila
jigger Blue curacao
jigger lemon juice
jigger syrup
1 slice lemon for garnish
Procedure:
Blend all ingredients over cracked ice cubes, pour into salt rimmed margarita glass. Float slice lemon
on top. Served with straw.
CLASSIC COSMOPOLITAN
Method: SHAKE
Ingredients:
2 lime wedges
1 jigger Vodka
jigger Triple Sec
1 jigger Calamansi juice or lemon juice
1 jigger cranberry juice
Hand press lime wedges with a muddler. Shake
ingredients , and then strain into a martini glass.
Garnish with sliced lemon.
Pack of ice
TIPS IN MIXING DRINKS
1.Use quality ingredients. Remember that the quality of a drink depends
largely on the quality of the ingredients.
2.Use plenty of ice for mixing. This should be placed in 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 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. It should not be mixed with drink otherwise the taste of
the drink will become bitter.
11. If a recipe calls 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.
 TIPS IN MIXING DRINKS
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.
14.When a recipe talks of a dash this means 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 juice before use.
17.Avoid 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 a 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 into
them.
21.Never used stuffed olives for cocktails, green olives go well with
Martini, pearl onions with a Gibson and cherries with Manhattan.
22.Prepare all necessary ingredients and bar supplies ready before
mixing them.
FACTORS TO CONSIDER IN FILLING DRINK ORDERS
SPEED keeping with the order
QUALITY getting the drink to the customer at its peak of
perfection
ACCURACY the right drink to the right customer
TIPS ON HANDLING BEVERAGE ORDERS
Deal with one set of orders one server guest check or one party
of bar customers.
Set up glasses at once it will help you remember what was
ordered.
Group them according to the base liquor, setting them up in the
same sequence as the liquor bottles in the well (have your servers
call drinks in same order).
If there is more than 1 drink of the same kind that is not built in
the glass, make them together. Put extra ice in the mixing glass or
blender, multiply each ingredient by the number of drinks, and
proceed for as a single drink.
Divide the finished product among the glass but not all at once.
Fill each glass half full the first time around then add a little more
for each glass until even.
MAKE DRINKS IN THE FOLLOWING SEQUENCE
Start frozen drinks and ice cream drinks.
Straight liquor drinks (straight shots, on the rocks).
Juice drink and sour.
Cream drinks and hot drinks.
POPULAR LIQUEURS:
Advocaat- made in Holland from fresh egg yolks, sugar and
brandy.
Anisette a clear liqueur made from anise seed and flavored
with bitter almonds.
Aquavit clear liqueur flavored with caraway seeds from
Scandinavian countries.
Benedictine a liqueur made by the Benedictine monks out
of a secret formula reputed to be a combination of herbs,
spices and fine brandy.
Chambord a raspberry flavored liqueur
Chartreuse- cordial made by the Chartreusian order of
monks. Its color is a combination of yellow and green and it is
produced from a combination of several ingredients such as
spices, herbs and roots.
Cointreau - - orange flavored liqueur , a brand of Curacao. It
is produced out of triple sec and orange Curacao.
Crme de Cacao is made from cacao beans, spices and
vanilla. It comes in two colors, white and brown.
Crme de Menthe the peppermint liqueur made from fresh
mint and brandy.
Curacao Triple Sec made from the peel of orange grown
in the West Indies, enriched with spices , rum and sugar.
Drambuie Scotch whisky based liqueur made with honey
and herbs.
Grand Marnier Cognac based liqueur . It is flavored with
oranges and orange Curacao.
Kahlua - Mexican liqueur made from coffee beans, vanilla
and brandy.
Baileys Irish whisky and cream based liqueur.
Kirschwasser liqueur made from wild black berries.
Pernod made from licorice and anis.
Peter Herring a brandy flavored and black cherries.
Southern Comfort a high proof American liqueur that is
bourbon base enriched with peach flavor.
Triple Sec is an orange flavored liqueur, a type of curacao.
 Layered
drink

POUSSE CAF
adigestif, an alcoholic beverage
consumed after the coffee B-
course, a French term which 52
means push the coffee
Layering Specific Gravity
Name Specific Approximate Color
Gravity
Grenadine 1.18

Creme de Cassis 1.18

Anisette 1.175

Creme de Almond 1.16

Crme de Noyaux 1.165

Creme de Banana 1.14

Creme de Cacao 1.14

White Crme de 1.14

Cacao
Coffee Liquor 1.13

Parfrait dAmour 1.13

Cherry liqueur 1.12

Green Crme de 1.12

Menthe
Strawberry liqueur 1.12

White Crme de 1.12

Menthe
Blue Curacao 1.11

Galliano 1.11

Amaretto 1.1

Blackberry Liquor 1.1

Layering Specific Gravity
Name Specific Approximate Color
Apricot Liquor 1.09 Gravity

Tia Maria 1.09

Triple sec 1.09

Drambuie 1.08

Frangelico 1.08

Orange Curacao 1.08

Campari 1.06

Apricot brandy 1.06

Blackberry brandy 1.06

Cherry brandy 1.06

Peach brandy 1.06

Yellow Chartreuse 1.06

Midori Melon Liquor 1.05

Rock and Rye 1.05

Benedictine 1.04

Brandy 1.04

Cherry Liquor 1.04

Cointreau 1.04

Kummel 1.04

Peach liqueur 1.04

Peppermint schnapps 1.04

Sloe gin 1.04

Green Chartreuse 1.01

Water 1

Tuaca 0.98

Southern Comfort 0.97
 Layering Cocktails - Specific
Gravity Chart
Theres a series of rules you should keep in mind when layering
cocktails, they should help you even if you dont know the specific
gravity of a liquor:
Liquids with the highest number are heavier (thus tend to go down in a
glass), and should be poured first
This means you should pour your spirits in order, from the highest
specific gravity (first) to the lowest (last)
Bear in mind that the difference between the specific gravities of two
drinks matters (the bigger the difference, the easier it is to keep the
layers cleanly separated)
Alcohol weighs less than water, so as a general rule: liquids higher in
alcohol are lighter (and tend to float on top)
Pouring a liquid from too much height can spoil the layers that are
already in the glass, you can avoid this by pouring from a low height or
by pouring the liquid on the back of a spoon (which will slow it down)
For simplicitys sake, most layered cocktails recipes are written
heaviest to lightest (in order of pouring)
It is important to move the glass with care after pouring the
ingredients, and to not touch the inside with anything (it will spoil the
perfectly horizontal
This is done line
by using between
the back ofthe layers) to gently disperse (or
a barspoon
float) the ingredient on top of the ingredients already in the glass.