2836 W 44TH AVE DENVER CO

80211

Bartending
School Inc.
 TABLE OF CONTENTS
INTRODUCTION..............................................................................................................................
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GARNISHES ....................................................................................................................................
.............40

WINES &

CHAMPAGNE .............................................................................................................................

.41 RECIPES
REVIEW & NOTES
HOT
DRINKS ......................................................................................................................................
.........47 RECIPES
REVIEW & NOTES
BEER.................................................................................................................................................
...........50
REVIEW & NOTES
CUSTOMER
SERVICE ..................................................................................................................................54
LEGAL
ASPECT ...........................................................................................................................................
56
INTERVIEWS ..................................................................................................................................
.............57
DO &
DON’T ..............................................................................................................................................
.58 EMPLOYEE RULES &
RESPONSIBILITIES .................................................................................................59
ALCOHOLS .....................................................................................................................................
.............61
COMMON BAR
TERMS ...............................................................................................................................75
CALL & PREMIUM REFERENCE
LIST........................................................................................................76
LIQUEURS/CORDIALS REFERENCE
LIST ..................................................................................................77
RESUME PART
1..........................................................................................................................................81
RESUME PART
2..........................................................................................................................................83

ii RESUME PART
3..........................................................................................................................................84
MID TERM
A...............................................................................................................................................85
MID TERM
B ...............................................................................................................................................88
MID TERM
ONE ..........................................................................................................................................91
PRACTICE
FINAL ........................................................................................................................................94
DRILLS ............................................................................................................................................
............96
 INTRODUCTION
Welcome to the Exciting World of Bartending! We believe that you have made
an excellent decision in choosing The Bartending School of Denver to provide
training in the hospitality industry. We hope that, through the course you are
about to take, you will learn the “art of mixology.” Our course is designed to
provide you with the fundamental knowledge needed so that, upon graduation,
you will be able to work in any establishment throughout the country.
Although this program is designed to be completed in 30+ hours, don’t worry if it
takes you longer, or if you completed it sooner! Everyone learns at a different pace;
and, there are may be other factors that affect your training. The important thing to
remember about the training is that you pass the course module requirements. How
long it takes you to complete it is immaterial.
If you need additional help, please don’t hesitate to ask one of the instructors.
Your success is our success! We will be happy to work with you to make sure
that you comprehend the course material.
Before you begin the training program, here are some things that you can expect
from us and that we will expect from you:
You can expect us:
To do everything possible to make your experience here both successful and
enjoyable.
To provide you with the course material in a structured, easy-to-learn way.
To give you individual attention.
To critique your work in the same manner as a bar manager or owner would.
To prepare you for the final exam as best as we can.
To answer your questions or find the answer for you
if we don’t know it. We will expect from you:
To spend as much time outside class studying recipes.
To be on time for class or notify your instructor.
To follow our directions when it comes to studying, practicing and drills.
To pay attention to the instructors during the lectures.
To give us appropriate feedback on how your experience is with us
Most important, HAVE FUN!!! 1
 RULES &
REGULATIONS
IMPORTANT INSTRUCTOR(S) INTRUCTOR
INFORMATION SCHOOL PHONE#
PHONE# 303-500-8672
TiPS CLASS
1. Make-Up Classes: If you miss a class, you may make it up at no
FACEBOOK
additional cost. Check with your instructor for the next class time.
2. Problems: If you have any problems in learning the lesson, don’t be shy
about asking for extra help. Your instructors are here to help you. If you
need special attention, we will be happy to work with you.
3. Eating and Drinking: After the lesson is completed, you will be
allowed to leave the classroom if you feel the need to get something to
eat or drink.
4. Smoking: After the lesson is completed, you are more than welcome to go
outside in our designated area for a smoke break.
5. Tardiness: Lessons are scheduled for specific times. Please arrive at least
15 minutes before class begins to be sure you are here when the lesson
starts. If you are running a few minutes behind, please contact your
instructor to communicate your tardiness. If you are more than 15 minutes
late for class, you will need to make it up another time.
6. Signing In: State Law requires all students to sign in for every class to
receive credit. It is your responsibility to sign in. If you do not sign in, you
may have to make up that class.
7. Absenteeism: If, for any reason, you are unable to make scheduled
class or know in advance you will not be available to attend, inform
your instructor immediately. If you have an emergency, please contact
the school as soon as possible.
8. Payment: Student should pay in advance for classes. If you are on a
payment schedule, you must be paid in full prior to final testing.
9. Sidework: Every student will have sidework that you will be given for
class. Every student is responsible for the cleanliness, stocking and
organization of their work area at the end of every class.

2
DAYS & TIMES YOU WILL HAVE
CLASS

1 Week
Schedule
Day Mon Tues Wed Thu Frid
day day nesd rsda ay
Class 10-
5=X
ay Class 2-9
=O
y
10a X2 Week Schedule
X X GR
No classes

m- 2-6 class will test either 10-2 or

AD
Thursd

Wee Mon Tues Wed Thu

UA Frid
6-9 ay!!!

1pm
k day day nesd rsda
TE! ay
Weekend ay y!
Schedule
2pm X X Sun X
Week 1 No classes

O Satu
XO XO No classes

X day X GR
Week 2 No classes
- rday
AD
We break for lunch from 1-2pm &
5pm X X
Weekend 1 5pm-6pm

6pm O GR O UA
GR
No classes
X
Weekend 2

- TE!
AD
AD
9pm !
UA
UA
TE! TE!
! ! 3
 Homework is MANDATORY!!!! We will expect you to complete all homework and
assignments before your next class and we will review them together.

CLASS & HOMEWORK SCHEDULE IN ADDITTION TO

COMPLETING THE MODULES FOR EACH CLASS:
1 Week & Weekends:
MONDAY TUESDAY WEDNESDAY THURSDAY
Class Agenda Class Agenda Class Agenda Class Agenda

Intro/Highballs & Martini/ Sours 10am or 6pm

Test/Graduate
Juice Practice Manhattan 2 Liquor/Creams
Resume
Drills - 96 Shooters Resume Part 2 Review
Resume Part 1 Practice Drills - Online Profile
Practice Drills - 97 100

Homework: Homework: Homework:

Read & Read & Read &
Complete Complete Complete
Assignments Assignments Assignments
prior to next prior to next prior to next Congratulations!
class, class,, class, !!!
Martini/Manhatt 2 Liquor – Garnishes –
an – 24(M) 28(M)
40(O)
Shooters – 34(M) Creams –
21(M) Wine/Champa
Call/Premium
Sours – gne – 41(O)
List – 76(O) 31(M) Customer
Liqueurs List – Alcohol –
61(O) Legal Service –
77(O) Resume
– 56(O) 54(O)
Part 1 – 81(O)
Resume Part 2 – Interview – 57(O)
83(O) Resume Part 3 –
84(O)
Rest. Rule /Resp. –
59(O) Final Exam
Practice- 94(O)

4
 CLASS & HOMEWORK SCHEDULE IN ADDITTION TO
COMPLETING THE MODULES FOR EACH CLASS:
2 Week
MONDAY TUESDAY WEDNESDAY
Class Agenda Class Agenda Class Agenda

Intro/Highballs & Martini/Manhattan Shooters

Juice Practice Drills - Practice Drills - 98 Practice Drills - 103
96

Homework: Homework: Homework:

Read & Complete Read & Complete Read & Complete
Assignments prior Assignments prior to
Assignments prior to next to next class, next class,
class, Shooters – 34(M) Sours – 31(M)
Martini/ Wine/Champagne - 41 Hot Drinks – 47(O)
Manhattan – Alcohols W/B –
61(O)
24(M)
Resume Part 2 –
Call/Premium 83(O)
List – 76(O) Beer – 50(O)
TUESDAY
Customer
WEDNESDAY THURSDAY
Interviews –
Class Agenda
Service – Class Agenda Class Agenda
57(O) Employee
54(O) Rules/Resp.
Sours Part 1 –
Resume 2 Liquor/Creams 10am or 6pm
– 59(O)
Practice Drills - 81(O)
105 Practice Drills - 105 Test/Graduate
Practice Final - 94 Practice Final - 94 Resume Review
Online Profile

Homework: Homework:
Read & Complete Read & Complete
Assignments prior Assignments prior
to next class, to next class, Congratulations!!!!
2 Liquor – 28(M) Alcohols – 61(O)
Creams – 21(M) Liqueurs – 77(O)
Alcohols V-R-G- Resume Part 3 –
84(O)
Tq – 67(O)
Study
for Final

Exam(O
)

5
 SCHOOL PHILOSOPHY
Our goal is to provide high quality training to those individuals who work in the hospitality
industry. We believe that our program will provide you with the knowledge and skill required
to get started as a professional mixologist. Through their experience, our instructors can
transfer what they know to you.
Of course, we can’t force you to learn! You must be willing to listen and study the materials.
But, be assured that we will make your training as easy as possible. The rest is up to you! We
believe that a skill such as bartending is best learned through “hands on” training. Therefore,
most of your time spent in class is devoted to practicing the drinks.
Professional bartenders possess both knowledge of the drinks and the skill to make them
quickly and accurately. We want to make sure that you have the qualities as well. To make
sure that you do, we have both written and practical tests. The written test will allow you to
demonstrate your knowledge of the drink recipes, customer service, legal aspects of serving
alcohol and spirit knowledge. The practical test will allow you to demonstrate your ability to
make drinks quickly and accurately.
YOUR EARNING POTENTIAL AFTER GRADUATION
MIXOLOGY is 65% “People skills” and 35% knowledge of proper mixing and serving drinks.
Your income will depend on both where you are working and the quality of the service you
provide. “Quality of service” not only refers to your knowledge and skill in mixing and serving
drinks, but also the attitude and personality you project. Your customers will appreciate a
professional who is a good listener and really makes them feel welcome. The Bartending
School cannot guarantee your income. But if you treat every customer as though they are the
most important person in the world, your income should more than take care of itself.
Customers don’t tip for mixing drinks; they tip for the professional and personalized service.
Knowing when to be attentive and when to give them space is a key skill in earning great
money.
Here’s how to figure the earning potential for your area:
1. Hourly wage $
2. Estimate average tip per person $
3. Estimate of average number of customers per hour
4. Multiply the average tip per person by the customers per hour to get total hourly tip.
5. Add the average hourly wage to the average hourly tips to get your hourly income.

6. Multiply your hourly income by the number of hours you want to work per week
to get your weekly income.
MANAGEMENT positions usually carry a salary commensurate with the responsibility
required. A head bartender, for example, would expect to earn a higher salary than a bartender
at the same establishment. The policy on tips for managers varies with the different kinds of
restaurants and lounges. Generally speaking, the best non-tip position will include the incentive
of profit sharing. Food and Beverage managers of large hotels generally earn upwards of
$50,000.00 per year.
OWNERSHIP has its own risks, but it can also be very financially rewarding. Successful
beverage operations
6 are, by definition, those which are earning profit. The most successful
neighborhood pubs may net from $50,000.00 or more a year.
 JOB ASSISTANCE & OPPORTUNITES

Although no one can guarantee you a job, we will help you as much as we
can. The school maintains an active placement effort, not only in your area,
but throughout the country, where graduates have been hired by almost every
class hotel, restaurant and club in the city. The Bartending School of Denver
will make every effort to help you find the job you want.

Job Search Skills – Interviewing skills are important because you must
convince a prospective employer you have the qualities of a good bartender.
These qualities include the required knowledge and skill to make drinks
accurately and quickly, and the essential personal qualities such as honesty,
dependability and the right kind of personality. Your instructor can provide
individual counseling if you desire it.

Placement Service – Our placement assistance has no time limit as long as the
graduate remains in good standing with paperwork and your tuition is paid. The
Bartending School does not guarantee placement. You will need to request
friendship on Facebook with the manager and they will add you to the
“Graduates” page. This is where we post notifications about businesses looking
to hire and how to apply.

Career Development – After securing a position as a professional mixologist,

most people focus their attention on the next steps upward into management and
finally the ultimate dream of ownership. The management and ownership
opportunities in their field are far greater than one might imagine. This program
will provide you with the core knowledge of bar operations that you must have to
become a successful professional on any level within the industry. “Experience is
the best teacher.” By this, we mean learning to apply proven success formulas to
daily operations without having to make the mistakes others have made before
you. We strongly suggest you take additional business courses before you go into
ownership. We can also provide you with additional management counseling for
your new business.

7
 IN A
BAR

1. 3 Comp Sink: Used to wash glassware and mixing equipment. The sink consists of three
tubs – one filled with hot water and detergent, the second with water for rinsing and the
third with water and disinfectant.

2. Reach/Reach-In: Used to hold and keep mixes/juices cold.

3. Speed Rack/Well: Used to store the most frequently used liquors and mixes. The racks are
attached to the front of the main sink and jock box. They are kept in the same order in every
bar. Vodka, Rum, Gin, Triple Sec, Tequila, Bourbon/Whiskey. Being attached to the front
of the sink, they are easy to reach and put away. They greatly increase the bartender’s ability
to mix drinks quickly.

4. Drain Board: Used to drain glassware and mixing equipment before and after washing.
5. Speed Gun: Used to dispense beverages quickly. It is an electronically operated “cobra
head” gun with a variety of buttons. Depending on what button you depress, it will give
you the corresponding mix, juice or soda.

6. Spill Mats: Used to collect moisture and spillage of liquor and mixes. They are made of
rubber and are also where ingredients are poured into drinks.

7. Garnish Tray: Used to conveniently store cherries, olives, onions, lemons, limes and
oranges.

8
 BAR EQUIPMENT
ICE MACHINE:
Ice machines vary in size, depending on the amount of ice they will produce in a
24 hour period. Ice machines are also capable of producing a variety of cube
sizes.
BAR STATION:
Located behind the bar is a section where all the house liquors are stored. This
section is known as the speed rack or well. The types of liquors that are generally
stored in this area are the “house brands” or “wells”. 90% of all drinks are made
from the liquor in the speed rail.
BACK BAR:
Located behind the Bar Station is a section where the more expensive liquors are
kept. Also kept here are those liquors that are not frequently used. If the
establishment you are working in does not have a speed rack section, house
liquors are usually kept on the upper part of the back bar.
The back bar liquors should be (and usually are) grouped together by type.
FRONT BAR:
The top portion of the bar is known as the counter/bar top and the back part of
the counter that is slightly lowered is known as the rail (where spill mats are
located). All drinks are mixed at the bartender’s station, on the spill mat, and
poured into the glass before serving to the customer. If drinks are made
underneath the bar, customers cannot see what they have ordered or how much
liquor they are receiving and may, in some way, feel cheated and is considered
bad form.
BAR SPOON:
The bar spoon is a spoon with a long “twisted handle.” It is used for stirring
drinks that are made in the glass mixing cup or mixing tin such as Martinis and
Manhattans. The bar spoon measures one teaspoon.
CORKSCREW, CAN AND BOTTLE OPENERS:
A corkscrew is necessary to open wine. A can opener is necessary to open
tomato and other can juices; a bottle opener is for beer bottles. Sometimes all
three instruments can be found in one handy tool.
ICE, ICE BIN AND SCOOP:
9
There are three kinds of ice: cubed, crushed and shaved. Ice cubes (rocks) are
used most often. Crushed ice is sometimes used to make drinks like
margaritas to achieve the frozen effect.
Shaved ice is ice that has been crushed twice. To avoid running to the refrigerator
every time you need ice, keep it in the ice bin. A scoop should be used to handle
ice. Never scoop ice with a glass of any kind! You risk breaking the glass in
the ice and having to clean out (Kill or Burn) the ice bin before making any
other drinks.
 MEASURING DEVICES
Even the most professional bartenders measure the ingredients of every drink.
Experience may permit some to do this by eye and skillful freehand pouring.
However, to make a perfect drink every time, measure all ingredients. Many
drinks can be spoiled by being too strong or too weak. There are several
measuring devices. It is a personal decision as to which one suit you best. A
measuring glass is marked like those used in cooking. Shot glasses come in
various sizes, from ¾ ounce to 1 ½ ounces. A stainless steel jigger, double-ended
shot glass is convenient. They also come in various sizes.
MIXING TIN/SHAKER:
Drinks such as Martinis and Manhattans are stirred or shaken gently in the
mixing tin. You will also use the mixing tin to chill drinks that have been
ordered Straight Up/Up.
PARING KNIFE AND CUTTING BOARD:
A good paring knife is essential for cutting fruit for garnishes. A small cutting
board, which can easily be kept in the bar, is very convenient for cutting fruit.
PICKS, STICKS, STRAWS AND NAPKINS:
Picks make the handling of garnishes much easier. Use picks for olives,
onions, etc. Swizzle sticks and straws are stirring devices that go in any
drink that is served on the rocks (ice).
Cocktail napkins are placed under the drink to absorb the moisture that forms on
the glass due to condensation. Use a napkin with all drinks, including coffee and
other hot drinks.
SALT AND SUGAR CONTAINER/RIMMER:
Usually these are found in one device with a sponge that contains lime juice.
This device makes it easy to “salt/sugar” the rim of the glass.
SPOUTS:
Professional bartenders use speed pourers to give them control over how fast (or
slow) the liquor flows from the bottle.
STRAINER:
After mixing, stirring or shaking a drink, place the strainer over the mixing
tin and strain the mixture into the glass. This prevents ice from being
poured in the finished drink.
10 TOWELS:
Use a moistened terry cloth towel to keep the bar area clean.
BAR MUDDLER:
Used to “mash” or “muddle” (incorporate) ingredients together for
drinks such as the Old Fashioned.
 OPENING PROCEDURES
**THIS IS BASIC GUIDELINE – YOUR ESTABLISHMENT WILL TRAIN YOU
ON THEIR PROCEDURES**
The bar should be set up and well organized so that you, the opening bartender, and the evening
bartender can be fast and efficient behind the bar when pouring drinks. Nothing is worse than
having to stop pouring a drink when you’re busy to cut fruit, open wine, stock beer or other
forgotten items. Below is a simplified guide list but remember, your establishment and fellow
bartenders will train you to their standards.
1. Turn on all lights and music
2. Check levels of all liquors, beer and wine; take note as to what you may need to stock.
3. Rinse jockey box with hot water and fill with ice.
4. Be sure you have towels
5. Cut fresh fruit if needed. Restock all olives and or cherries.
6. Fill ice bin
7. Stock all napkins, straws and stir sticks
8. Check juice levels
9. Wipe all tables and bar top.
10. Collect bank and tickets before customers arrive
11. Write drink specials on the daily board

CLOSING PROCEDURES
Closing the bar is much like the opening except in reverse. Please be sure to wipe down
everything before leaving. The day bartender has plenty of duties to tend to without having to
clean the bar before setting up for the day. Cleanliness shows that you take pride in your work
and your establishment. Most often, clean up can start approximately 30-45 minutes before
closing the bar when last call is given. Below is a simplified list for the evening bartender to
close.
12. Wipe down all bottles on the front and back bar.
13. Store all garnishes, fresh fruit juices and mixes in cooler or reach-in
14. Take all ice out of jockey box and/or melt down with hot water and wipe dry
15. Drain all sinks and wipe down
16. Run hot water/bleach through draft beer drain lines.
17. Restock all beer, wine and liquor
18. Wash all dirty glassware, mixing equipment and bar mats
19. Make out requisition for anything needed for following shift.
20. Wipe down all counters, bar top, tables and stainless steel.
21. Dismantle and soak all soda guns in club soda
11
22. Count and turn in bank and tickets
23. Turn off all lights, music and lock up
 CLASS SIDEWORK / CLOSING SIDEWORK
Fill all bottles in the speed rack to the neck, wipe down and be sure they are
in the correct order.
Vodka – Rum – Gin – Triple Sec – Tequila –Whiskey – PEACH – APPLE –
PREM V
Fill all juices, wipe out jockey box and replace
juices in correct order Yellow (closest to you) –
Red (mid) – Orange (farthest)
Check all back-bar bottles to be sure they are full. Please fill with water
and place on bar top for instructor to color.
All call and premium labels facing out to customers with pour spout facing
left.
Place bar mats upside down over sinks to drain and dry
Wipe down bar top, rail and sink
All equipment in proper place on sink back
-From left corner to right corner – faucet – jigger – strainer – tin
Garnishes are in proper compartment and tray is wiped down
All glassware is rinsed, dry and in proper place on back bar
Wring out towel and place over the well bottles to dry
Best way to leave your work space…

LEAVE IT THE WAY YOU WOULD LIKE TO WALK INTO IT, CLEAN!

12
 GLASSWARE TYPES
All the recipes in this book indicate the type of glass that is recommended for
each drink. In the last several years, there has been a trend toward using
multipurpose glassware. The advantage is that you can avoid having a lot of
different styles of glasses, some of which you may use only occasionally. You
can get by with as few as four different styles and they will easily accommodate
every drink recipe. “House Policy” generally determines the style of glass used.
SHOT – A shot glass is a small glass that holds approximately 1.5
oz (45 mL), made for drinks intended to be consumed in one
quaff.

SHOOTER – A shooter glass is a small rocks glass that holds

approximately 3- 5oz., made for mixed shot drinks intended to be
consumed in one gulp.

CORDIAL (FOOTED) - This type of liqueur/cordial glass has

straight sides and is designed for drinks prepared using the pousse-
café method. Typically 1-2 oz.

ROCKS - A perfect rocks glass has a perfect round bottom, and

when the ice is dropped from the correct height a "ting" can be
heard. Rocks glasses got their name as most of these drinks are
served over ice (on the rocks). Typically 8 oz.

TALL ROCKS – Same as the above Rocks but holds

typically 10 oz.

HIGHBALL - Highball glasses are tall, 8 or 9 fl oz glasses

designed to hold highball drinks — iced drinks containing
liquor along with water and/or a carbonated mixer.
13
 COLLINS – Collins glasses are straight-sided narrow glasses,
traditionally wrought of frosted glass, primarily designed for long
drinks (namely the Fizz and Collins family of drinks), and typically
holding around 10 fl oz each.

PINT - A large glass, typically used for beer and related

drinks. 16 oz.

STEMMED COCKTAIL – Cocktail glasses are 4 fl oz glasses used

for cocktails. Martinis and Manhattans are examples of cocktails
that are served in a cocktail glass; these cocktails are prepared with
ice and then strained into the 4 fl oz chilled vessel.

SNIFTER - Similar to a wine glass, the brandy glass has a

shorter stem and a wider bowl. The purpose is opposite of the
wine glass — the brandy glass is designed to be cupped in the
hand to warm the brandy. Variety of sizes.

MARGARITA - This slightly larger and rounded approach to a

cocktail glass has a broad-rim for holding salt, ideal for Margarita's.
It is also used in daiquiris and other fruit drinks. Typical Size: 12
oz.
14
 HANDLING GLASSWARE
No matter what style of glass you choose, there are a few basic rules you should
always follow. Always keep your glassware sparkling clean; check for lipstick,
finger prints etc. Always use a stemmed cocktail glass for cocktails served with
no ice (Straight Up/Up), so the heat of your hands will not warm the drink. If you
are using oversized stemmed wine glasses, don’t worry if the recipe doesn’t fill
the glass completely. Always serve drinks with a cocktail napkin or coaster to
absorb the moisture of the outside of the glass. If this is not done, condensation
will form at the bottom of the glass and leave a water ring.
Handle cocktail glasses by the stem. Handle other glassware near the base.
NEVER HANDLE GLASSWARE BY OR NEAR THE RIM OF THE
GLASS.

CHILLING GLASSWARE
Some recipes require that a drink be served in a chilled stemmed cocktail
glass. Here are a few different examples to chill the glassware:
Place glassware in a designated refrigerator
1.

**VERY IMPORTANT
2. GLASSWARE
Fill glass with ice during drink preparation
3.
NOTE!**
Fill glass with ice and soda water/water during drink preparation

*Be aware glassware will be specific to each establishment.

For example:

“Collins” and a “Large Rocks” hold

10oz. either can be used. “Rocks” and a

“Highball” both hold 8oz…..etc.

We teach the standard set by the bar industry but every establishment is a little different.
Always think about the ratios and remember this is more about being a chef than a chemist.

15
 HIGHBALLS
OVERVIEW
The drinks in this lesson may represent up to fifty percent of the drinks a
customer may order. Although there are a large number of recipes for you to
learn, once you make them a few times, they are easy to remember. Many times,
the name of the drink will tell you the type of liquor and mix to use.

LIQUOR AND MIX DRINK HIGHLIGHTS

1. Speed and an excellent working knowledge of these drinks are essential. A
bar manager or customer expects a bartender to know these drinks without
hesitation.
2. Many times, customers will request a brand or call liquor in their drink. They
do this because they like the particular characteristics of that brand. Normally,
it will be more expensive liquor and an additional price may be charged.
3. If a customer orders a drink “tall,” you will prepare it in a large highball or
Collins glass. A “tall” cocktail has the same amount of liquor but more
mixer.
4. When a customer orders a “double,” you will prepare the drink in the same
size glass but you will double the amount of liquor, leaving less room for
mixer. In some cases, it will be necessary for you to prepare the drink in a
larger glass. A double will always affect the original price of the drink.
5. Sometimes, when a customer requests a poured drink with liquor and
mix, they will also request garnishes: cherry, flag, twist or limes.
6. Grenadine is a non-alcoholic, red currants and pomegranate flavor. It
is used to color, sweeten and flavor drinks. Ex: Shirley Temple,
Tequila Sunrise
7. Rose’s Lime Juice is a non-alcoholic, yellow-green syrup with a lime
flavor. It is used to sweeten and flavor drinks.
8. Simple syrup is a non-alcoholic, sugar water flavor used to sweeten drinks.
9. The most important ingredient in all of these drinks is ICE. It stabilizes the
drink.
10. The difference between Soda, 7Up, and Tonic is flavoring. Soda is carbonated
water, 7Up is a lemon lime soda, and Tonic is a bitter soda flavored from
16 quinine. All are clear and carbonated.

*Be aware glassware and amount poured will be specific to your

establishment. We teach the standard set by the bar industry but every
establishment is a little different. Always think about the ratios and
remember this is more about being a chef than a chemist.
 HIGHBALL COCKTAILS
Although the Highball is a specific drink, the term “Highball” is also used to describe a
category of drinks. This is your basic liquor and mix drink recipe. The customer will request
a type of liquor, many times a call or premium brand, with a water, soda, soft drink or juice
mixer.

Highball Footed Highball Ro Tall Col

ck Rocks lins
HIGHBALL DRINKS s
1. HIGHBALL
Glass, filled with ice 5. RUM &
1 oz. Bourbon\ COKE Glass,
Whiskey Fill with filled with ice
Ginger Ale 1 oz. Light
Highballs may be requested with other Rum
types of liquor. AnyFillliquor
withmay be requested with
Examples: Vodka Highball, Gin Highball Coke/Cola Lime Coke.
2. SCOTCH & Examples: Brandy & Coke, Vodka &
6. Garnish
CUBA LIBRE
SODA Glass, Coke
Same as Rum & Coke
filled with ice
1 oz. Scotch EXTRA Lime
Fill with Soda Garnishes
7. GIN &
Any liquor may be requested with TONIC
Glass, filled
soda.
with ice 1 oz.
Examples: Whiskey & Soda, Vodka & Gin
3. 7 & 7
Soda Fill with
Glass, filled with ice
1 oz. Seagram’s 7 Tonicliquor
Any Limemay be requested with
garnish Tonic.
Whiskey Fill with 7-Up
Examples: Vodka & Tonic
Any liquor may be requested with 8. PRESBYTERIAN
7-Up. Glass, filled with ice
Examples: Whiskey & 7, Vodka & 1 oz.
4. WHISKEY &
7 Bourbon/Whiskey
WATER Glass,
½ fill with Ginger Ale
filled with ice A Press can be made with any liquor
½ Fill with Soda
1 oz. requested but the Soft Drink will change.
Any liquor may be requested with
Whiskey Clear (7-Up) with clear liquors. Dark
water. (Ginger Ale) with dark liquors.
Fill with
Water
17
 9. GIN 6. BAY
RICKEY BREEZE
Glass, filled Glass, filled
with ice 1 oz. with ice 1 oz.
Gin Vodka
½ Fill with Soda ½ filled Cranberry
7. SEA
½ Fill with Lime juice
10. OLD FASHIONED BREEZE
juice Lime garnish ½ filled Pineapple
Glass, filled juice
Glass, no ice
with ice 1 oz.
½ oz Simple syrup/1tsp Vodka
Sugar 2 Dashes Bitters ½ filled Cranberry juice
1 Orange slice 8. MADRAS
½ filled Grapefruit
1 Cherry Glass, filled
juicewith
Muddle all above ice 1 oz. Vodka
ingredients Fill glass ½ filled Cranberry
with ice juice
1 oz. Bourbon\Whiskey 9. SEX ON THE
½ filled Orange juice
JUICE
*Optional fill with Soda (newer BEACH
DRINKS
Glass, filled with
Thisversion) Flag garnish
type of drink uses either
ice 1 oz. Vodka
fruit or vegetable juices with
½ oz. Peach Schnapps
1. liquors.
½ filled Cranberry juice
GREYHOU 10. FUZZY
ND Glass, ½ filled
NAVEL Orange juice
Glass,
filled with ice filled with ice 1
1 oz. Vodka oz. Peach
2. SALTY DOG
Fill with Grapefruit Schnapps Fill
11. Orange
with
Same as a Greyhound with a salted
juice
BLOO juice
rimmed glass DY
3. MARY
SCREWDR Glass,
IVER filled
Glass, fill with ice
with ice 1 1 oz.
4. oz. Vodka
TEQUILA Vodka
FillSUNRISE
with Orange 2 Dashes Salt
juice with
Glass, filled 2 Dashes Pepper
ice 1 oz. Tequila 2 Dashes Celery Salt
Fill with Orange 4 Drops Worcestershire
5. CAPE
juice Float ½ COD
oz Sauce Variations of Bloody Mary
1 Drop Tabasco
Glass, filled
Grenadine with Examples:Fill
(optional) Bloody
withMaria – 1oz.
ice 1 oz. Vodka Tequila
Tomato juiceinstead of Vodka.
Fill with Cranberry *You may use Blood Mary Mix in place
juice of spices and tomato juice
Lime garnish Stir Well
18 Celery and Lime garnish
 HIGHBALL REVIEW
1. What is a Greyhound with a salted rim?
2. What stabilizes the ingredients in these drinks?
3. What is the difference between Soda/7-Up/Tonic?
4. What is a common garnish for Tonic?
5. What is a Rum & Coke with a lime?
6. What tool do you use when making an Old Fashioned?
7. Difference between a Madras and a Sex on the Beach?
AMAZING THINGS TO REMEMBER FROM MY
INSTRUCTOR:

21
 CREAM DRINKS
OVERVIEW
The drinks you will be learning in this lesson are most popular after dinner. Many
people will order these drinks instead of dessert. They are rich and creamy in
taste and texture.
Bartenders working in dinner houses and restaurants will receive many requests
for this type of drink.

CREAM DRINK HIGHLIGHTS

1. Most of these drinks are served in a chilled, stemmed cocktail glass.
2. The cream used is Half and Half, and must be kept chilled.
3. Establishments will sometimes use vanilla ice cream in place of coffee
cream. This will make the drink very thick, like a milk shake. Substitute
1 scoop of ice cream for 1 oz. of cream.
4. Cream drinks derive their flavor from the liqueurs used. Liqueurs are a
sweetened family of alcohol made from a variety of fruits, herbs and
spices.
5. Crème de Cacao is made in two colors – white and brown. They taste the
same, their only difference is the color.
6. Crème de Menthe is made in two colors – white and green. As with the
Crème de Cacao their only difference is the color.
7. Crème de Noyaux and Crème de Almond are the same flavor.
8. Many establishments will use a Galliano substitute because of its high
price. Some of these substitutes are Neapolitan, Florentino and
Vallentino.
9. You should always mix the ingredients for best results. The
ingredients are thick and syrupy and will not blend naturally.
10. When preparing these drinks, always use ice in the mixing tin to chill the
ingredients. Use a strainer to prevent the ice from going into the stemmed
cocktail glass. As a rule, ice should only be put into a stemmed glass to
chill it.
11. Special care must be taken when washing mixing equipment and your
glasses. The cream leaves a film on the glass that will rinse out with cold
20 water.
12. Occasionally, a customer may request a cream drink on the rocks,
Prepare the drink according to the recipe and pour over fresh ice in
a bucket or large rocks glass.
13. The alcoholic strength of cream drinks is generally 25% - 40% less
than most other alcoholic drinks.
*Be aware glassware and pour ounces will be specific to your establishment. We
teach the standard set by the bar industry but every establishment is a little
different. Always think about the ratios and remember this is more about being a
chef than a chemist.
 There are two ways to prepare these drinks:
1. One way is by using bar equipment which is less time
consuming.
2. The other way is manually, and taking advantage of using
1. Scoop ice into flair and style. Mixing tin full of ice
1.

DRINK PREPARATION 1 DRINK PREPARATION

blender 2. 2
Pour liquors/liqueurs
2. Pour liquors/liqueurs 3. Pour cream
3. Pour cream 4. Shake
4. Flash blend 5-10 5. Strain into chilled cocktail
seconds glass
5. Pour into glass

Foot Footed Footed Stem

CREAM DRINK
RECIPES ed med
4.
Roc Highbal Goblet Cockt
1. BRANDY
DREAMSICL
ALEXANDER
E Glass, filled

ks l ail
Stemmed cocktail glass, with ice 1 oz.
chilled Amaretto
½ oz. Brandy 1 oz. Orange
½ oz. Brown Crème de 5. Fill
juice TOASTED
with
2. BANSHEE ALMOND
Cacao 2 oz. Cream Cream
Stemmed cocktail glass, Glass, filled with ice
Nutmeg garnish
chilled ½ oz. Kahlua
½ oz. Crème de Banana ½ oz.
½ oz. White Crème de 6. SMITH &
Amaretto
3. GRASSHOPPER KERNS
Cacao 2 oz. Cream Fill with
Stemmed cocktail glass, Glass, filled
with ice 1 oz.
Cream
chilled Kahlua
½ oz. Green Crème de Menthe 2 oz.
½ oz. White Crème de Cream
Cacao 2 oz. Cream Fill with
ice

21
 CREAMS REVIEW
1. Do you still use mixing tin if a creams drink is ordered on the rocks?
2. Flavor of Amaretto?
3. Flavor of Kahlua?
4. Substitute for Cream?
5. Difference between White and Dark Crème de Cacao?
6. The two different colors of Crème de Menthe? &
What family of alcohol is a liqueur?
7.

AMAZING THINGS TO REMEMBER FROM MY INSTRUCTOR:

22
 MARTINI & MANHATTAN
OVERVIEW
The drinks in this lesson are popular throughout the nation. They are most
frequently ordered before dinner, or during cocktail hour. If you are working in a
dinner house, restaurant or cocktail lounge, they make up more than 30% of your
drink orders.
MARTINI & MANHATTAN HIGHLIGHTS
1. “Straight Up” Martinis and Manhattans are more popular with women. “On the rocks”
Martinis and Manhattans are more popular with men. You will always want to ask
customers which one they prefer.
2. Most Martinis ordered are made of Vodka instead of Gin. Manhattans are frequently
made with Canadian Whiskey, Brandy or Bourbon. Always ask customers which
liquor they prefer.
3. Stemmed glassware should always be chilled before pouring the drink into it. This
chilled glass will keep the cocktail cold.
4. Dry Vermouth is always poured in first. It has a very pungent taste and aroma. Its
purpose is to enhance the flavor of the Martini and not over power it. By pouring it
first, you keep the drink mixed properly. Also, if you pour the Dry Vermouth after, you
risk over pouring Dry Vermouth, ruining the drink and causing you to pour out
expensive liquor.

5. Dry Vermouth differs from Sweet Vermouth both in color and taste. The dry is
almost white (clear) in color with a tart taste and aroma. The sweet is amber in
color with a sweet flavor.
6. Many times, a customer will call for a Martini or Manhattan using a brand name liquor.
Most establishments will charge more because a brand name costs the establishment
more. Some establishments will already have the price adjusted for a call but will charge
more if a premium is sold.

7. If a drink is returned, 75% of the time it will be a Martini or Manhattan. Usually the
reason is because the bartender put in too much Dry Vermouth into a Martini; or
the wrong kind of Vermouth into a Manhattan.
8. The word “dry” used in a Martini order refers to the amount of Dry Vermouth. The less
Dry Vermouth you put into a Martini, the drier it becomes. Less = Drier. The word
“perfect” used in a Manhattan order means equal parts of both Sweet and Dry Vermouth.
9. A good bartender will always serve a glass of water with any of these drinks. They are
strong in taste and alcoholic content, and many customers like to drink a little water
with them. Always give the customer a glass of water with the drinks in this lesson.

10. The Southern Comfort Manhattan uses Dry Vermouth to cut the sweetness of the
Southern Comfort.
23
11. A twist garnish is frequently requested in all of the drinks in this lesson. If so, the
twist will replace the normal garnish.
 DRINK
PREPARATION
STRAIGHT ON THE
UP 1. Chill glass ROCKS1. Rocks glass, filled
2. Mixing tin, ¾ full of ice with ice
3. Pour vermouth 2. Prepare same steps 1-4
4. Pour liquor 3. Strain into rocks glass
5. Gently Shake or Stir w bar spoon 4. Garnish
6. Strain into a chilled stemmed cocktail 5. Stir stick
glass
7. Garnish

Ste Cosm Coup Old Fashion

Ro
mme o e
DRINK
RECIPES ck
d s
1. MARTINI 5. MANHATTAN
Rocks glass, filled with ice or Rocks glass, filled with ice or
Chilled stemmed cocktail Chilled stemmed cocktail

Coc Cockt
glass 8-10 Drops Dry
Vermouth
glass
¼ oz. Sweet Vermouth

ktail ail
2 oz. Gin or
2. DRY MARTINI
Vodka Olive
Rocks glass, filled with ice or
2 oz. Bourbon\
Whiskey 2 Dash of
6. DRY Cherry
Bitters MANHATTAN
garnishstemmed cocktail
Chilled garnish
Rocks glass, filled with ice or
glass 6-8 Drops Dry
Chilled stemmed cocktail
Vermouth
glass
2 oz. Gin or
¼ oz. Dry Vermouth
Vodka 3.Olive
EXTRA DRY
MARTINI Rocks 2 oz. Bourbon\
garnish
glass, filled with ice or Whiskey 2 Dash of
Chilled stemmed 7. PERFECT
Bitters
cocktail glass MANHATTAN Rocks
Olive garnish
“Wash” of Dry Vermouth 2-4 glass, filled with ice or
Chilled stemmed
Drops
Note: Extra2Dry
oz.Martinis
Gin or Vodka
may not use ANY cocktail glass 1/8 oz.
OliveDrygarnish
Vermouth Dry Vermouth
4. GIBSON 1/8 oz. Sweet
Same as a Martini, but substitute an Vermouth 2 oz.
onion garnish for the olive garnish Bourbon\Whiskey 2
Dash
Note:of Perfect
Bitters refers to “equal parts”
Lemon
Sweet andgarnish
twist Dry Vermouth. Any drink
can be ordered as “Perfect.”
25
 8. GIMLET 14. LEMON DROP
Rocks glass, filled with ice or Chilled stemmed cocktail
Chilled stemmed cocktail glass 1 ½ oz. Vodka\Citrus
glass 2 oz. Gin Vodka
½ oz. Lime ½ oz. Lemonade\Sour
15. DIRTY MARTINI
juice 9.
Lime
VODKA GIMLET Sugared rim w/ Lemon
Chilled stemmed cocktail
garnish
Rocks glass, filled with ice garnish
glass 2oz. Vodka (Always)
or Chilled stemmed cocktail ¼ oz. Olive juice/brine
glass Olive garnish
*Same as Gimlet
1. ROB ROY
made with
Rocks glass, filled
Vodkawith ice
or Chilled stemmed
cocktail glass
¼ oz. Sweet Vermouth
2 oz.
Scotch
Cherry
garnish
2. SIDE CAR
Rocks glass, filled with ice
or Chilled stemmed
cocktail glass 1 ½ oz.
Cognac
1 oz. Cointreau
½ oz. Lemon
juice Lemon
twist garnish
*Optional Sugared rim
3. COSMOPOLITAN
Rocks glass, filled with ice
or Chilled stemmed
cocktail glass 1 ½ oz.
Citrus Vodka
½ oz. Triple Sec
Splash Cranberry
juice
Splash Lime juice
*Ask, Lemon or Lime Wheel
garnish
APPLETINI
25
4.

Chilled stemmed cocktail

glass 1 ½ oz. Vodka\Apple
Vodka
½ oz. Apple Pucker
Cherry garnish
 MARTINI & MANHATTAN REVIEW
1. What are Martinis garnished with?
2. What Vermouth is in a Manhattan?
3. What questions do you ask for a martini order?
4. What does “Perfect” mean?
5. Difference between Martini and Gibson?
6. The two different types of Vermouth? &
7. What do you always serve with a Martini or Manhattan?
AMAZING THINGS TO REMEMBER FROM MY INSTRUCTOR:

26
 TWO LIQUOR DRINKS
OVERVIEW
In this lesson, you will learn to prepare drinks using two alcoholic ingredients.
The use of liqueur as one of the ingredients will tend to make them sweet and
syrupy. They are popular as anytime drinks. Whenever you use a liquor and
liqueur, always pour the liqueur last. It is heavier and will slowly fall to the
bottom and mix the liquor. It gives the cocktail a much more even flavor.
*Be aware glassware and pour ounces will be specific to your establishment. We
teach the standard set by the bar industry but every establishment is a little
different. Always think about the ratios and remember this is more about being a
chef than a chemist.
TWO LIQUOR DRINK HIGHLIGHTS
1. These drinks are popular with customers who like a sweet taste to their
cocktails.
2. When you receive a request for a White Russian, White Bull, etc., the
“white” in the drink name means to add cream.
3. These drinks are generally served with a 3 to 1 ratio of liquor to liqueur.
4. If you receive a request for one of these drinks to be dirty, Dirty Mother,
the “dirty” in these drinks refers to the Kahlua. *Dirty means a completely
different thing in a Martini!

METHOD OF PREPARATION
5.

1. Rocks glass, filled with ice

2. Pour liquor
3. Pour liqueur
4. Pour cream, if indicated
5. Garnish, if indicated
6. Stir stick

Sni Ro Tall
fter ck Rocks
s
27
 DRINK
RECIPES
1 7. RUSTY NAIL
. Rocks glass, filled with
ice 1 ½ oz. Scotch
B ½ oz. Drambuie
2. BLACK 8. STINGER
RUSSIAN Rocks
&glass, filled with ice Rocks glass, filled with
1 ½ oz. Vodka ice 1 ½ oz. Brandy
½ oz. White Crème de
B ½ oz. Kahlua
3. DIRTY MOTHER 9. Menthe
COLORADO
Rocks glass, filled with BULLDOG Tall Rocks
ice 1 ½ oz. Brandy glass, filled with ice 1 ½
S
½ oz. Kahlua oz. Vodka
n
4. BRAVE BULL ½ oz.
i glass, filled with
Rocks Kahlua
f 1 ½ oz. Tequila
ice 1 ½ oz.
t ½ oz. Kahlua 10. ROOTBEER
Cream
e 5. WHITE RUSSIAN,
SplashFLOAT Tall
r WHITE BULL, DIRTY
Cokeglass, filled with
¾ oz. Brandy
WHITE MOTHER ice 1 ½ oz. Vodka
¾ Same 6. BLACK
oz. Benedictine
recipe but fill with cream
JAMAICAN Rocks ½ oz.
glass, filled with ice Kahlua 1
1 ½ oz. Meyer’s ½ oz.
Rum
Cream 1
½ oz. Tia Maria
oz. Coke
Float ½ oz.
Galliano Whipped
Cream Cherry
garnish

28
 TWO LIQUOR DRINK REVIEW
1. What does “white” mean?
2. What soda is splashed in a Colorado Bulldog?
3. Flavor of Kahlua
4. What glass does a Colorado Bulldog come in?
5. Difference between Black Russian and Colorado Bulldog?
6. When should you pour in the liqueur?

AMAZING THINGS TO REMEMBER FROM MY

INSTRUCTOR:

30
 SOUR DRINKS
OVERVIEW
In this lesson, you will learn how to make cocktails using a sweetened lemon juice base. The
lemon juice base is called “Sweet & Sour Mix,” “Sweet & Sour,” “Sour Mix” or sometimes
just “Sour.” It is a commercial product containing reconstituted lemon juice, sweeteners and a
foaming agent. It also goes by the name “Margarita Mix” or “Daiquiri Mix.” When shaken or
blended, it gives the drink a frothy head. Most of these drinks must be flash blended, hand
shaken or stirred because the ingredients will not mix naturally. The drinks in this lesson are
divided into three main categories: (1) Short Sours, (2) Iced Teas and Lemonades and (3)
Collins and Fizzes.
*Be aware glassware and pour ounces will be specific to your establishment. We
teach the standard set by the bar industry but every establishment is a little
different. Always think about the ratios and remember this is more about being a
chef than a chemist.
SOUR HIGHLIGHTS

1. These drinks are more popular during the warmer months. The hotter the weather, the
more often they are ordered. They are cool and refreshing, and have a semi-sweet tart
taste.
2. Customers may order a frozen or fruit flavored Daiquiri or Margarita. These are made
with a high-powered electric blender and extra crushed ice. They look and taste like an
alcoholic slush. Two of the more popular types are Banana Daiquiris, made with fresh
bananas, and Strawberry Margaritas made with frozen strawberries.

3. Establishments that serve many of these drinks may use a pre-mix. It is usually poured
by using one of the buttons on the “speed gun.”
4. Sours and Collins may be made with any liquor a customer requests.

5. Customers who order a “Stone Sour” want a drink with a slightly less tart taste. Use equal
parts of Orange juice and Sour mix.
BLEND BUILT
ED METHOD OF PREPARATION
1. Mixing tin, 1 small 1. Collins glass
scoop ice 2. Pour liquor(s)
2. Pour liquor(s) 3. Pour Sweet & Sour / fruit
3. Pour Sweet & Sour juice
4. Flash blend 3-5 seconds 4. Add soda, if indicated
5. Pour into glass 5. Garnish, if indicated
6. Garnish, if indicated 6. Stir stick or straw

Stemmed Marga Poco Col Ro

Cocktail rita Grande lins ck
31s
 SHORT LEMONA
SOURS DES
1. WHISKEY SOUR 1. LEMONADE
Rocks glass, filled with Glass, filled with ice
ice 1 oz. Whiskey ½ oz. Vodka
2 oz. Sweet & ½ oz. Rum
Sour Cherry ½ oz. Gin
2. AMARETTO
garnish
SOUR Rocks glass, ½ oz. Triple Sec
filled with ice 1 oz. 2 oz. Sweet &
Amaretto Sour Fill with 7-
2 oz. Sweet & 2. ADIOS
Up MOTHER
Sour Cherry Lemon wedgeFUCKER garnish
3. DAIQUIRI
garnish Glass, filled with ice
Chilled stemmed cocktail
glass 1 oz. Light Rum ½ oz. Vodka
2 oz. Sweet & Sour ½ oz. Rum
Lime garnish ½ oz. Gin
4. MARGARITA ½ oz. Blue Curacao
Rocks/Tall ½ oz. Tequila
Rocks/Margarita 2 oz. Sweet &
*Salted COLLINS/FIZZES/
Sour Fill with
7-Up Cherry SLUSHES
Rim 1
1. VODKA
garnish
oz. COLLINS Collins
Tequila glass, filled with ice
ICED
½ oz. Triple Sec 1 oz. Vodka
TEAS 2 oz. Sweet & Sour
1/8 oz. Lime juice
5. LONG ISLAND ICED Fill with
2 oz. with Sweet &
TEA Soda
Sour Lime garnish Note: Customer may request any liquor
Glass, filled with ice Cherry with a Collins
½ oz. Vodka 2. TOM COLLINS
garnish
½ oz. Rum Collins glass, filled with
½ oz. Gin ice 1 oz. Gin
½ oz. Triple Sec 2 oz. Sweet &
** ½ oz. Tequila Sour Filled
2 oz. Sweet & with
6. LONG BEACH ICED TEA Note:Soda
Customer may request any liquor
Sour Fill with Cherry garnish
with a Fizz
Same recipe as Long Island Iced Tea,
Coke **Varies by
But substitute Cranberry juice for
Lemon wedge garnish establishment
Coke.

32
 SOURS DRINK REVIEW
1. Margarita questions? , ,
2. Triple Sec substitute in a Top Shelf Marg?
3. Garnish in a Collins?
4. How to up sell a Margarita?
5. Difference between Long Island and Long Beach?
6. Collins mixers?

AMAZING THINGS TO REMEMBER FROM MY

INSTRUCTOR:

32
 SHOOTERS & POUSSE CAFÉ DRINKS
OVERVIEW

Since the late 1970’s, shooters have been steadily increasing in popularity at places where
younger people “hang out.” New shooters are being created daily. All shooters have at least
two ingredients.
Shooters can be layered or mixed. If layered, they can be made by pouring the ingredients into a
shot glass and placing the shot glass into a refrigerator. (Although this technique is usually not
used anymore) After about an hour, the shooter will be “layered” according to each
ingredient’s density. If you don’t have time to let it chill in the refrigerator, you can layer the
shooter by pouring the ingredients slowly into the shot glass using the back of a bar spoon.

If the recipe calls for you to “mix” the shooter, simply pour the ingredients into a mixing tin
with about ¾ full of ice, gently shake or swirl to incorporate all the ingredients and strain into a
shot glass.
A Pousse Café is similar to a layered shooter. The differences are the glass and the number of
ingredients. The Pousse Café is done in a variety of glasses, but never in a shot glass. Also, a
Pousse Café always contains an odd number of layers – three, five or seven. Usually the
layers are all different colors. When done properly, it has the effect of a rainbow in a glass.
The Pousse Café is always served after dinner.
SHOOTERS & POUSSE CAFÉ HIGHLIGHTS
1. Most shooters range 1 - 2oz. in size.
2. Shooters are served in a shot glass. They are usually consumed in a single gulp.
3. Shooters can be layered or mixed.
4. Many shooters have different names, but the same recipe.
5. Many shooters have the same names, but different recipes.
6. Shooters are sometimes made with Jell-O and served in small paper cups.
7. Most shooters are made with equal parts, unless specified.
8. Layering a shooter or Pousse Café requires a knowledge of the densities of liquors and
liqueurs. A “Specific Gravity Sheet,” obtained from the internet will help. This sheet lists
the more common liquors and liqueurs with their specific gravities (i.e., which ones are
the heaviest and which are the lightest)
9. It is possible to “flame” liquors, that is, to set a drink on fire so that it burns with a blue
flame. A Flaming drink is very pretty and makes a great presentation. However, it can be
very dangerous! We recommend that you don’t do it in front of customers, unless you have
been trained for it!

Sho Small Cordial

oter Rocks (footed)

33
 DRINK
RECIPES
1. B-52 10. WHITE GUMMY
Layered BEAR
1/3 oz. Kahlua ¾ oz. Cherry Vodka
1/3 oz. Bailey’s Irish ¾ oz. Peach
Cream 1/3 oz. Grand Schnapps Splash
2. LEMON
Marnier DROP 11.Pineapple
JAPANESE juiceSEX
¾ oz. Vodka/Citrus Vodka ¾ oz. Midori
Splash 7-Up
¾ oz. Triple Sec ¾ oz. Malibu Rum
Splash Splash Pineapple
Sour/Lemonade 12. MIND
juice ERASER
3. VEGAS
*Optional BOMB
Sugar/Sugared Rocks glass, filled with
¾ oz. Crown
LemonRoyal ice Layered
Whiskey ¾ oz. Kahlua
¾ oz. Peach Schnapps ¾ oz.
4. RED
SplashHEADED
Red Vodka
SLUT
Bull/Energy 13. CHOCOLATE
Fill with
¾ oz. Jägermeister CAKE
Soda
¾ oz. Peach Schnapps ¾oz. Frangelico
5. WASHINGTON
Splash Cranberry ¾ oz. Vanilla Vodka
APPLE
juice 14.*Sugared
KAMIKAZI Lemon
¾ oz. Crown Royal ¾ oz. Vodka
Whiskey ¾ oz. Triple Sec
6. SURFER
¾ oz. ON
Apple Pucker Splash Lime juice
SplashACID
Cranberry 15. IRISH CAR BOMB
¾ oz. juice
Jägermeister Pint glass ½ full
¾ oz. Malibu Rum Guinness Shooter
7.Splash
SLIPPERY NIPPLE
Pineapple glass,
¾ oz. Sambuca
juice ¾ oz. Bailey’s Irish Cream
16. Float
ROYAL FLUSH
¼ oz. Jameson Irish
¼ oz. Bailey’s Irish
¾ oz. Crown Royal
whiskey
8. Cream
LIQUID
COCAINE 1/3 ¾ oz. Peach Schnapps
oz. Jägermeister Splash Cranberry
1/3 oz. juice
Goldschlagger
1/3 oz. Bacardi
9. OATMEAL COOKIE
151
¼ oz. Butterscotch
Schnapps
¼ oz. Bailey’s Irish Cream
¼ oz. Jägermeister
¼ oz. Cinnamon Schnapps

35
 SHOOTERS REVIEW
1. Flavor of Midori?
2. What does “bomb” tell you about the shot?
3. Garnish for a Choc Cake?
4. Jägermeister flavor?
5. Flavor of Frangelico?
6. What tool do you use to layer a shot?

AMAZING THINGS TO REMEMBER FROM MY

INSTRUCTOR:

36
 EXOTICS
OVERVIEW
The drinks in this lesson are called by several names, depending on where you
work. The most common names are: Exotics, Tropical, Polynesian and
Specialties. Most are made with rum and fruit juice.

EXOTIC DRINK HIGHLIGHTS

1. These drinks are most likely to be ordered in warmer climates, or time of
year.
2. Garnishes include flags, oranges, pineapple slices, coconut slices and
small umbrellas. Even fresh flowers are common.
3. These drinks may be pre-mixed in places where they are popular and
even dispensed from the speed gun.
4. The glasses used for these drinks vary from a simple Collins glass to unique
vessels, such as footed Tiki bowls, flower vases, and even pottery bowls
shaped like human skulls, and even hollowed out pineapples or coconuts.

Col Hurric Poco Bolta

lins ane Grande Grande

DRINK PREPARATION
1. Specialty or Collins glass, filled
with ice
2. Pour liquors
3. Pour mixes
4. Shake or mix if desired
5. Garnish with a flag

37
 DRINK RECIPES
1. MAI TAI
½ oz. Light Rum
½ oz. Amaretto
½ oz. Triple Sec
2 oz. Pineapple
juice 2 oz.
Orange juice
2 oz. Cranberry juice
Float ½ oz Dark Meyers
Rum Flag garnish
1. BLUE
HAWAIIAN
1/3 oz.
Vodka
1/3 oz. Malibu Rum
½ oz. Blue
Curacao 3 oz.
Pineapple juice
Fill with Sweet &
Sour Flag garnish
2. HURRI
CANE 2
oz. Light
Rum 2
oz. Dark
Rum
2 oz. Passion fruit juice
1 oz. Orange
juice Juice of
half a lime 1
Tbs Simple
Syrup 1 Tbs
Grenadine Flag
garnish
4.
PINA
COLA
DA 2
oz.
Light
Rum
2 oz. Pineapple juice
1 ½ oz. Cream of
Coconut Flag 38 garnish
3. MOJITO
Muddle: 6 Mint
Leaves 2 oz. Light
Rum
1/3 oz. Juice from Limes
¼ oz. Simple
Syrup Fill with
Soda
Mint & Lime garnish
4. MOSCOW MULE
Copper Mug, filled with
 EXOTICS REVIEW
1. Flavor of Pina Colada?
2. What is a Moscow Mule served in?
3. Garnish for a Mojito?
4. What is a “flag”?
5. Why do you “muddle”?
6. What tool do you use to muddle?

AMAZING THINGS TO REMEMBER FROM MY

INSTRUCTOR:

39
 GARNISHES
OVERVIEW
Garnishes are meant to either enhance the appearance of the drink or actually flavor the drink.
As a rule, the citrus garnishes, specifically lemons and limes, flavor the drink. Other
garnishes, such as cherries and olives, enhance the drinks appearance.

POPULAR GARNISHES
The following is a list of popular garnishes and the drinks in which they are most commonly
used:
Garnish Traditional Use Garnish Traditional Use

Celery Stalk Bloody Mary/Maria Lime Wedge Cuba Libre,

Margarita,
Bloody Mary,
Cocktail Gibson, Gin & Tonic,
Onion Vodka Tonic,
Vodka
Lime Margarita,
etc
Coffee Gibson
Sambuca Wheel Cosmo
Beans
con Maraschino Manhattan,
Flag Mosca Cherry
Old Rob Roy,
(Orange)
Fashions, Nut Sours
Brandy &
Flag Exotic meg
Pina Colada, Plain
(Pineapple)
Mai Tai Ora Alexanders
Old
Green Mar nge Fashions
Olives tini
Pinea Pina Colada,
Jalapeno Cajun pple
Chi Chi
Pepper Martini
S Margarita,
Lemon Martini, a Salty Dog
Twist l & Bloody
Perfect
t Mary
Manhattan, Su Daiquiri,
Lemon Perfect
Long Rob
Island ga
Lemon
Wedge r
IcedRoy
Tea Whipped Drop
Hot Drinks,
Lemon Sangria, Cream Coffee
Wheel Drinks, Virgin
Punches,
Daiquiris
Cosmo

40
 WINES & CHAMPAGNE
OVERVIEW
Wine is the oldest alcoholic beverage. It dates back, according to some sources, more than
5,000 years. Wines vary greatly in quality and price. Although price is one indication of
quality, there are some inexpensive wines that are quite good. Some restaurants, resorts and
hotels have a wine cellar with a extensive wine list. There also may be a wine steward whose
sole responsibility is to know about, and be able to recommend, wine or champagne in various
dining situations. Wines are named after the grapes which are used. For example, chardonnay
wine is made from chardonnay grapes.
WHAT WINE IS
Wine is the pure, naturally fermented juice of ripe grapes or other fruits. In fermentation, yeast,
which forms naturally on the grape and is most often added to the juice, converts the natural
sugar of the juice into alcohol and carbon dioxide. Fermentation is stopped when the alcohol in
the newly created wine reaches a level, typically above 12.5% by volume, mortal to the yeast.
When all the natural grape sugar is converted to alcohol, a wine is described as dry, once again
typically over 12.5% by volume. When a wine has residual or unfermented sugar still in
solution it is described as sweet. The level of sweetness is determined by the percentage of
residual sugar.
Wine fits into the following categories:

Table Wine: Red, White, Blush or Rose. Most have an alcohol content of below
14% and are made to accompany any food.

Fortified /Dessert Wines: They have an alcohol content of 15% to 24% and have
had neutral grape spirit added at some point during vinification.
Sparkling Wines: These wines contain carbon dioxide as a result of a second
fermentation either in the bottle, Champagne most famously, or in large closed tanks.
Asti and Prosecco are common inexpensive brands.
There are essentially three colors of “house” wines (sometimes called
“table” wines.): The juices of nearly all grapes are white; the color comes
from the skins.
1. White Wine – made from a blend of up to eight different grape varieties. White wine is
fermented without the skins, which is removed right after crushing. High quality wines
will be aged in wood casks, which tend to make them more expensive.

White wines, while normally considered to be “fruity”, are often well balanced between
dry and sweet. White wines are light in body and usually have a slight yellowish color.
White wines are usually served chilled.
There are many different kinds of white wines. Two of the more popular ones are
Chablis and Chardonnay.
2. Rose Wine – sometimes called “blush” wine, rose is similar in most respects to white wine.
The two exceptions are first, rose is a slight pink color. This is obtained when Rose Wine is
fermented with the skins for a short time and then the juice is drawn off to finish the
fermentation alone. Second, rose wines tend to be a little sweeter than white wines. White
and rose wines are usually served chilled. The most popular rose wine is called41 White
Zinfandel.
 3. Red Wine – also made by blending various grapes. Red Wine is fermented with the
skins of the grapes, thus the natural pigment from the skin enters the wine and gives it
the color. As with other types of high quality wines, good red wines are aged in
wooden casks.

Red wines usually have an oak flavor and fuller in body than either white or rose, Red wine is
usually served at room temperature.
Two of the more popular red wines are Merlot and Cabernet Sauvignon.
INTRODUCTION TO WINE SERVICE
A guest’s dining experience is not complete without proper wine service. A server/bartender is
not maximizing income opportunities without proper wine service skills. A meal is not truly
complete without the accompaniment of wine. Proper wine service brands a restaurant and
ensures repeat clientele and positive reputation. Guests will return often and recommend the
place to their friends, thus causing the restaurant and the team members to prosper. Second, the
sale of a glass or a bottle of wine adds to the guest’s check thereby automatically increasing
tips. Third, wine adds to the profit of the establishment.

The information in this book is intended to provide you with the foundation on which you
can develop wine confidence through knowledge. This knowledge will not only benefit you
as a bartender, but will ultimately provide you with personal satisfaction as a consumer of
wine.
TEMPERATURE:
Wine is at its best when it is served at the right temperature. Bear in mind room temperature
refers to a room’s temperature prior to artificial environment. Lighter red wines are best
served at 58-62º F while fuller reds are better at 62-65ºF. White wines contain very little
tannin and have a higher acidity than red wines. Chilling white wines brings out the fruity
flavor of the wine, and makes the acidity more pronounced and the wines more enjoyable and
refreshing. Be careful not to over chill, 46-48º F for Champagne and sparkling wines, 47-52º
F for lighter whites, and 52-55º F for fuller whites. Always remember to ask the guest how
they like the wine, as they are the final arbiter of proper service temperature.
TIMING:
Generally wine should be brought to the table as soon as possible. This is especially important
when serving red wines in order to allow them to breathe. If a decanter is not available, offer
to pour the wine into the glass so it may breathe in the glass. Remember, simply removing
the cork has no real impact on the wine in the short term.

*NOTE: If a cold wine or sparkling wine is being presented, place a napkin under the
bottle to avoid dripping condensation. This will also prevent the bottle from slipping.
*NOTE: If the wine is served chilled, ask the host if a wine bucket is desired; if so place the
bottle in the wine bucket next to the host. Place a clean towel over the neck of the bottle to use
PRESENTATION:
when serving seconds.
To do1.the presentation
Always presentproperly,
the bottlebuy
on athe
French wine
right of thescrew.
person(It comes
(the host)inwho
the ordered
schools Mixing
the wine.Kit)
That’s the kind that will fit into your pocket and works on a lever principal.
The bottle should be intact; i.e. no cork or capsule removed. It should also have
a small knife blade on the other side.

42
 1. Present the bottle with the label facing the host and repeat the year, the winery, and
the type of wine to verify that the bottle is the one the guest requested. This is
extremely important. Await approval from the host before opening the bottle.
2. Open the bottle using the correct procedure.
3. Pour approximately 1-2 oz of wine into the glass of the host.
4. Await approval, again facing the label to the host.
5. If the host approved, continue with the service.
6. If the host disapproves or considers the wine undrinkable, remove the glass and the
bottle and bring the bottle to the manager’s attention, who probably will authorize
another bottle be presented.
7. If the wine is red, ask the host if pouring is desired at this time to allow the wine to
breathe.
8. Pour even amounts of wine into each person’s glass, moving clockwise around the table.
Always pour ladies first then gentlemen. Pour the wine for the host last. Remember there
are 25 ounces in a bottle of wine. You should know what a 4-ounce, 5-ounce and 6
ounce pour looks like in your outlets glassware. Further, you should know what a 4-
ounce, 5-ounce and 6 ounce pour feels like as you pour it. Never pour more than 6
ounces in glass regardless of the volume of the glass.
9. Give the bottle a slight twist of the wrist, counter clockwise when finishing each pour to
prevent dripping. You should always have a serviette in your non-pouring hand to wipe
the bottle of drips after each pour.

10. Always pour the wine with the glass on the table and try to avoid contact between
bottle and glass.
11. After all guests have been served, place the bottle to the right of the host with the label
facing the host.
12. Keep an eye on the table and replenish glasses as needed.

43
 CHAMPAGNE

Champagne is basically white wine that has been bottled with a special type of yeast. The yeast
produces bubbles that are dissolved in the wine. The best Champagnes are made with the best
white wines.
Because of the amount of pressure inside a bottle of Champagne, great care must be
exercised when uncorking a bottle of Champagne. Here are some tips on opening and
serving Champagne:
1. One important first step when learning how to open Champagne is to recognize the
importance of chilling. Before opening, make sure your bottle of sparkling wine is well
chilled. Sparkling beverages bubble and foam much more at warmer temperatures. I
suggest sitting your bottle in an ice water bath for at least 15 to 30 minutes before
opening. Alternatively, you can set your bottle in your refrigerator for at least 30
minutes.

2. Find a kitchen towel (preferably an attractive one if you are serving guests!) and bring
that and your chilled bottle to your table.
3. The first step is to remove the foil capsule on the top of the Champagne bottle. Some
bottles have a tab that you can pull to cut the foil around the top for easy removal. If not,
you can simply pull the entire capsule off or cut it with a foil cutter like you would for a
regular wine bottle. However, note that you should cut further down on the neck of the
bottle as the very top of the capsule is over the cork and wire cage.
4. Once your foil is off, you will have exposed a wire cage that covers the cork and holds it
down. This cage has a little handle, shaped like a wire loop, which is bent up against the
side of the cage. Pull this down so that it is perpendicular to the bottle. Twist it with your
fingers counterclockwise until it releases. When it is loose you can open and remove the
cage completely from the top of the bottle. Set this aside. Alternatively, some people
choose to simply loosen the wire cage but to leave it on while pulling out the cork.
5. From this point on, be aware that the cork is free and can occasionally be pushed out by
the pressure in the bottle. This is particularly true if the bottle is not adequately chilled
prior to open. So keep an eye on it or keep your hand on it at all times. A flying cork can
actually cause harm so watch out!

6. Now the important part! Wrap the towel around the head of the cork and grasp it firmly
with your left hand, holding the body of the bottle in your right hand.
7. With your right hand and the base of the bottle steadied against your hip or the side of
your body, slowly begin to twist the bottle while holding the cork still and providing
some counter-traction with your left hand. As you twist, slowly increase the distance
between your hands so that the cork twists out slowly. This should all be done in a slow
and controlled manner so that the cork does not pop out too fast.
8. As you get to the end of the cork, slow your pulling and twisting so that the last bit of
cork comes out very slowly and in a controlled manner. It actually helps to slightly resist
the cork's movement out and try to push it back in. This will help slow its exit so that it
comes out gently. In this way you can limit the escape of air to a faint hiss. Be sure at
this point that the bottle is angled upward somewhat so that when the cork does come out
you are not pouring wine all over the floor or yourself! As it comes free, return the bottle
to
44a fully upright position and return gently to your Champagne bucket or serve
immediately.
 DRINK RECIPES
1
.
S
A
N
G
R
I
A

W
i
n
e

g
l
a
s
s
,
i
c
e

B
u
i
l
d

i
n

g
l
a
s
s
3-4 oz. Dry red wine
¾ oz. Peach
Schnapps 1 ½
oz. Orange
juice 1 ½ oz.
Sweet & Sour
¾ oz. Grenadine
¾ oz. Rose’s Lime juice 45
1. KIR
Wine glass
¾ fill with white wine
Float ½ oz. Crème de
Cassis Lemon twist
garnish
2. WIN
E
CO
OLE
R
 WINE & CHAMPAGNE REVIEW
1. 3 House/Table wines? - -
2. What is Champagne served in?
3. What is in a Mimosa?
4. What should you check your glass for?
5. Why do you use a towel when opening Champagne?
6. What tool do you use to open a bottle of wine?

AMAZING THINGS TO REMEMBER FROM MY

INSTRUCTOR:

46
 HOT DRINKS
OVERVIEW
Coffee and hot drinks tend to be served mainly as after dinner drinks or as a cold weather
drink. Liquors, Liqueurs or a combination of both can be used in these drinks. If you are
working in a dinner house or restaurant, you will be making these drinks frequently. Different
establishments have their own in house specialty coffee and hot drinks. Once you have learned
the basics of making these type drinks, you can create some of your own.

HOT DRINK HIGHLIGHTS

1. The general rules are when using liquor, sugar of some form such as granulated, cubed
or raw, Sweet & Low, simple syrup or honey should be used to cut the alcoholic bite of
the drink. When a liqueur is used, sugar should NOT be used since liqueurs already
contain 2 ½ % sugars.
2. It is still proper to always ask the customer if they would like cream and sugar with all
hot drinks.
3. Any of these drinks can be served with whipped cream if the customer desires.
4. Many things can be used to decorate whipped cream: spices, chocolate shavings, liqueurs,
etc.
5. Hot chocolate drinks can be just as popular as coffee drinks.
6. Although these drinks do not have ice, they are usually served with short straws or sip
straws.
DRINK PREPARATION
COFFEE & HOT DRINKS
7.

1. Cup/Mug heated
2. Pour liquor or liqueur
3. Add sugar if required
4. Fill ¾ with Hot Coffee or Water
5. Top with whipped cream, if indicated
6. Stir stick
7. Garnish, if indicated

Footed Glass Mug/Glass with

handle

47
 DRINK RECIPES
1. IRISH COFFEE
Coffee Mug or glass with
handle 1 Sugar cube
1 oz. Irish whiskey
Fill with Hot coffee
Top with whipped
cream Crème de
Menthe garnish
2. ITALIAN COFFEE
Coffee mug or glass with
handle 1 oz. Amaretto
Fill with Hot coffee
Top with whipped cream
3. MEXICAN COFFEE
Coffee mug or glass with
handle 1 oz. Kahlua
Fill with Hot coffee
4. HOT TODDY
Coffee Mug or glass with
handle 1 oz. Bourbon or
Brandy
½ oz. Honey
Fill with Hot
Water Lemon
squeeze
*Tea Bag Optional
5. HOT BUTTERED RUM
Coffee Mug or glass with
handle 1 oz. Light, Dark or
Spiced Rum
1 bar spoon of Hot Buttered Rum Batter Mix
Fill with Hot Water
Sprinkle with Cinnamon/Nutmeg garnish

48
 HOT DRINKS REVIEW
1. Flavor of Amaretto?
2. What is a Hot Drink served in?
3.Garnish for a Italian Coffee?
4. What is in a Mexican Coffee?
5. What glassware should you use with every Hot Drink?

AMAZING THINGS TO REMEMBER FROM MY

INSTRUCTOR:

49
 BEER
TYPES OF BEER
Beer is an alcoholic beverage that is fermented and brewed from barley, corn, hops, water and
yeast. The beer brewing process begins with pure water, corn and malted barley. The corn and
malted barley are cooked to create a mash. The wort is transferred to the brew kettles, where it
is boiled, and hops are added. Yeast, which converts sugar into alcohol and carbon dioxide, and
sterile air are added next, and the wort moves to fermentation tanks. Two different types of
yeast can be used – bottom and top. Bottom yeast settles to the bottom of the tanks after
converting all the sugar and the resulting beer is Lager. Top yeast rises to the top of the tank
when it’s done with the sugar, and the beer it produces is Ale.
LAGER: The term is derived from a German word that means to store or stock. It refers to the
long period of lagering, wherein the beer is stored in cellars to undergo the slow second
fermentation. The aging of a better lager will last for several months; most domestics see little
more than a week in a cellar time. Lagers are generally pale gold in color, light in body, and
flavored with a medium to light hop taste. The term pilsner and lager are used interchangeably
throughout most of the world today.
Alcohol content: Usually 3% - 3.8 %

FACT: In the United States malt beverages with alcohol content higher than 5% must be call
Malt Liquor, Stout, Porter or Ale. They cannot be labeled beer.
ALE: Ale is more vinous in nature and possesses a greater percentage of alcohol, it is
more aromatic, more full of bodied, and has a more pronounced hop flavor and tartness.

Brown Ale: Brown Ale is a traditional beer style in Britain, tawny in color and often

very sweet. Alcohol content: Usually 4% – 5%

STOUT: Stout is dark in color, (almost black) a rich malty flavor usually combined with a
rather strong bitter hop taste and a high alcohol content. The dark color is attributed to the
main ingredient of the beer, roasted barley.
Alcohol content: Usually 5% - 6.5%

FACT: Stout usually has a low to medium carbonation and is best served at
temperatures above 45 degrees.
BOCK: Bock is a dark beer with a slightly sweet malt flavor and strong hop background bock
is brewed in the winter for consumption in the spring. True Bock derives its color from the
heat treatment given the barley in the malting process and may have as much as ten percent
alcohol by weight. The style has seasonal associations, with the month of May (Maibock), and
with autumn, often labeled with a goat symbol. Bock means male goat in various Germanic
languages. Usually served best at room temperature or slightly chilled.

FACT: Many artificial bocks are produced today that are colored and flavored by a
prepared syrup containing caramelized sugar.
WEISS: White beer or wheat beer. This beer’s major market is in Germany, yet, was first
developed in England. Made from wheat and barley malt, it has a distinctive sharp yeasty or
bready aroma and a taste by itself. Hence it is usually served with a slice of lemon or orange,
whereupon 50
it becomes more like a lightly flavored, pleasant effervescent liqueur. It is white
colored and cloudy with a rich foam.

PORTER: Porter is made with charcoal or colored malt and is a dark brown, heavy-
bodied malty flavored brew with a slightly sweet taste and a less pronounced hop
flavor than ale.
 TERMS FOR BEER TASTING
Acidic – have a taste of acid. A predominance of sourness
Aftertaste – a palate sensation that occurs after the beer has been swallowed.
Aroma – fragrance, usually in a pleasant sense: applied to a beverage, it is the
component of the odor that derives from the ingredients of the beverage. As
opposed to the bouquet which is the result of by-products from the fermentation.
Balance – the texture of a beer concerned with the harmony of various flavors
and sensations.
Barley – a cereal grass with bearded spikes of the flower seed or grain.
Barley is the most suitable cereal gran for making malt beverages. It
provides flavor, head, body and color.
Bitter – the tangy or sharp taste in beer that results from hops; without the
bitterness a beer has no zest, with too much bitterness it is hard and biting.
Body – the mouth-filling property of a beer. Taken at its extreme, stout has a
heavy or full body. Pale low-calorie beer may be thin or watery.
Calorie – the unit of heat needed to raise a kilogram of water one degree
Celsius: human-body intake and energy expenditure are measured in Calories.
A twelve-ounce portion of beer has some 150 calories.
Enzyme – an organic substance that converts starch into soluble substances such
as sugars.
Fermentation – the breakdown of complex molecules in organic compounds
caused by the action of ferment (such as yeast). In malt beverages, it is the
decomposition of sugar into ethyl alcohol and carbon dioxide.
Finish – that part of the palate sensation that occurs just before and during
swallowing. The resin or extract from the cones.
Hops – the dried ripe cones of the female flowers of a climbing-vine of the
nettle family. They are used for bittering and preserving beer.
Malt – barley that has been steeped in water to produce sprouting then kiln-dried.
Pasteurize – to subject to a temperature of 142-145 degrees Fahrenheit for
thirty minutes to destroy disease-producing bacteria and to check
fermentation.
Skunky – like the peculiar aroma of a skunk. A beer may smell and taste of
skunk. A defect found usually in well-hopped beers and caused, it51is
believed, by photosynthesis.
Yeast – the ferment or fermenting agent, which turns the wort into beer. In
particular, in beer making the yeast is the strain Saccharomyces cervisiae, or
Brewer’s yeast.
 TAPPING A KEG
You tap a keg by using a keg coupler. You will need to purchase the correct coupler to match
the brand of beer keg you have. You can refer to our compatibility guide to find which coupler
is right for you.
Do not agitate the keg. If there has been excessive agitation during transportation,
allow the keg to settle for 1 to 2 hours before tapping.
Make sure the beer faucet is in the off position prior to tapping.
Remove the dust cover from the beer keg.
Make sure that the keg coupler handle is in the up (off) position.
Align lug locks on tavern head with lug
housing in top of keg; insert tavern head.

Turn tavern head handle 1/4 turn clockwise; the tavern

head is now secured to keg.

Rotate on/off valve hand 1/4 turn clockwise to open

beer and CO2 ports in keg. The keg is now tapped.

Tapping the keg properly will activate both the beer and the CO2 pressure line. The keg will
be ready to draw beer.

52
 BEER REVIEW
1. Flavor of Weiss beer?
2. What is a beer served in?
3. Garnish for a Wheat beer?
4. What is “skunky”?
5. What should you serve with every beer?

AMAZING THINGS TO REMEMBER FROM MY

INSTRUCTOR:

53
 CUSTOMER SERVICE
OVERVIEW

Knowing how to mix drinks is only part of being a true Professional Bartender. The other part
is to know how to give friendly, courteous and effective service. Good service is the name of
the game.
The bar business is extremely competitive. Most bars sell the same liquors at approximately the
same price. What brings the customers back time after time to the same place? One of the
major reasons is how the bartender conducts him or herself in dealing with the public. If
bartenders are efficient, friendly and courteous, people will return. But, if they are slow, never
smile, don’t bother to say hello….why should they return? Number One Rule, treat them like
your best friend.
Experience will teach you that bartenders who give the best service are the ones who can
demand the highest salaries, because owners and managers realize that these individuals are
valuable assets to the business. People who give excellent service are also the ones who
make the most money in tips. If you give poor service or average service to a customer and
they don’t tip you, don’t be surprised – they shouldn’t. You should only receive a tip for
doing the little extras. Tips are NOT a “right” they are an appreciation from your customer.
How much money you will make as a bartender will depend upon your attitude and the effort
you are willing to put forth. Often two different bartenders work the same bar and serve the
same customers and one of them will make twice as much in tips as the other. One of them put
forth twice the effort in serving customers. How much you will make will depend upon you and
how well you apply these service points.
Your instructor will review the important points of giving good service. Knowing these points
is as important as knowing the recipes for drinks. You should not only become familiar with
them, but you should constantly review them to be sure that you are conducting yourself
properly in dealing with your customers.

CUSTOMER SERVICE HIGHLIGHTS

SERVING AND HANDLING MIXED DRINKS “Serving and Handling” means a great deal
more than mixing one drink at a time. A professional mixologist must not only be prepared to
mix drinks for those customers sitting and standing at the bar but, in a many cases, for
numerous cocktail servers who sometimes order 10 or more drinks at one time. Orders must
be prepared swiftly and accurately. In most establishments, there is absolutely no time
available for “remembering the ingredients.” The old expression, “practice makes perfect”
doesn’t really apply here. At The Bartending School of Denver, we emphasize “perfect
practice makes perfect.”
The term “mixology” usually refers to a bartender’s knowledge and skill, but a manager must
know everything a bartender knows and more. A manager may not have a bartender’s dexterity
and not know as many drink recipes, but it is the manager who decides how drinks are made in
the establishment. It is also the manager who trains the bartenders in the ways of the house.
This part of the program is aimed at giving the professional a thorough understanding of (1) the
structure of a good drink, (2) the structure and essential ingredients of each different type drink,
and (3) the mixing methods. Step-by-step instructions and as much hands-on experience will
help you learn quickly.

54
 MAKE A GOOD FIRST IMPRESSION

Look as good as you possibly can. Your clothes should always be neat, pressed and clean.
Stand up straight – don’t slouch or lean on the bar. Look like a professional and you will be
treated as one. Wear comfortable shoes so you won’t be inclined to lean or sit.
BEING FRIENDLY

Greet everyone, take notice when a customer has just entered your bar, Say “Hi there, I’ll be
right with you.”
Go down to the customer and place a cocktail napkin or coaster in front of them and at the
same time acknowledge them with a smile and a few words.

Call regular customers by their first name. Use common courtesies such as please

and thank you. SERVE LADIES FIRST!

BE SOCIABLE – Good bartenders try to be friendly to everyone when they aren’t busy making
drinks. This doesn’t mean that you should solve customer’s problems, but they should make
small talk. This builds business for the house and will increase a bartender’s tips. Bartenders
who have a friendly, sociable attitude will have regular clientele.
Leave your troubles at home. When you’re behind the bar, be cheerful and outgoing. There is
plenty of time to commiserate when you’re off – but while on duty you want everybody
happy. Remember that if your customers just want to drink, they could buy a bottle and stay
home. They are out for a reason – for company, atmosphere, music…..Whatever the reason,
you want to see that people are having fun.
The social aspects of bartending come into play when servicing customers at the bar. It is here
that you can fully inject your personality into your work. Some customers sit at the bar to chat
while others prefer to be left alone. You will learn to feel these things out. Many customers at
the bar look to you to entertain them.
BE NEAT – Your duties as a bartender will include keeping your bar spotless. Constantly
clean your bar top when you have the opportunity. Never allow customers to sit down to a
dirty bar top. If you find yourself busy and notice a new face at your bar, take the clean bar
towel with you and wipe the area so they are not sitting in someone else’s mess. It shows you
care. Be sure to serve a fresh cocktail napkin with every drink, so their place at the bar is
always dry and comfortable.
As soon as a customer leaves, immediately remove any glasses, and wipe down the bar top.

BE EFFICENT – Don’t wait for a customer to call you. If you see someone is going to be
ready for a drink, go over to them and make yourself available.
BE ALERT – Keep looking up and down your bar try to anticipate when customers will need
your services. A biggest fail of a new bartender is that they haven’t mastered the ability to
anticipate their customer’s needs. An attentive bartender, with a great positive attitude,
makes the best tips! Even if you are super busy, a quick “I will be right with you” can usually
buy you the time you need to finish your current order and get back to that customer without
making them feel unimportant. *Usually, but not always, customers will see that you are busy
and just need you to acknowledge them.
COUNTING CHANGE – Count your change. People love to argue about money, so count
your change carefully. When you pick up a bill, announce the amount of the bill, 55even if the
customer does not appear to be listening. Example: “Your total was $9.50 out of $20.00.” Don’t
put the $20 dollar bill directly into your drawer, place it on top until you have counted out the
change (this will help you avoid any confusion as to what the customer gave you), then put the
bill away. Then count the change back to the customer.
 LEGAL ASPECT
OBEY ALL STATE AND FEDERAL LAWS

MARRIAGE OF LIQUOR: It is illegal to transfer liquor from one bottle to

another, even if it is the exact same brand.

ALWAYS CHECK FOR PROPER LEGAL IDENTIFICATION: Some State

laws require every person in a bar to have proper identification.

The four most common acceptable forms of ID are:

1. State issued ID
2. State issued Driver’s License
3. Military ID
4. Passport

*All with a picture

*Expired ID’s are NOT valid.
The legal drinking age is at least 21 years of age. Never assume someone’s
age. It is illegal to serve a minor. Refuse service if necessary.

DO NOT OVERSERVE: It is illegal to serve an obviously intoxicated person.

The federal “dram shop” act states you may be liable for alcohol-related damages
incurred by a patron you served. If someone becomes drunk in your bar, politely
but firmly refuse to serve them anything alcoholic. Best practice is to offer them
something else; water, something to eat, soda, etc.

KNOW YOUR CLOSING TIME: Give “last call” ahead of time and stick to it.
This keeps you from being in the position of taking customer’s drinks away. It
is illegal to serve alcohol, or for patrons to continue to drink in your
establishment after the time your state requires. Colorado State Law is 2:00am.

56
 INTERVIEWS
OVERVIEW
As a graduate of The Bartending School of Denver, you are more likely to get a job as a
bartender. However, no one can guarantee you a position. We have a job assistance service,
but getting the job depends mostly on you. Your instructor will review some tips on how to
best present yourself when you go to an interview, or if you’re just out looking for a job.

INTERVIEW HIGHLIGHTS
1. Dress should be professional – This is the problem that has cost many graduates good
jobs.

The way you look when you go on an interview counts for at least 50% toward your chances
of getting the job.
2. Go alone – Don’t take anyone with you, the manager wants to meet the confident you,
not your friends.
3. Don’t “Pre-judge” – Outside appearance or area are not necessarily indicators of how
busy a place is. Many busy establishments with good potential may not be great
looking on the outside. Go in, talk with the bartender or manager and get a feel for the
place.
4. Don’t be demanding – Some people will say they need to make $x amount a shift.
Don’t ask for special conditions on hours or days off, the more flexible you are, the
better.
5. Don’t be too choosy – When you are starting out, you should take any job you can to gain
practical experience. Actual work experience, dealing with real paying customers is
invaluable. A few weeks of actual work will be great on your confidence.
6. Don’t get discouraged – Don’t worry if you haven’t found a job after a few interviews.
Each bar is different and may require a certain amount of experience or be looking for a
particular type of person. Bear in mind there are always places that need bartenders that
are your type. It takes time and perseverance to land the right type of job for you.

Here are some more tips when looking for a job:

7. Go into the establishment first. Get a feel for the place. If it is busy, DO NOT ask to
speak to someone about employment. Go back another time when it is not busy. Avoid
lunch time, Happy Hours and Dinner hours.
8. When you go into to speak to the person who is hiring, don’t ask the hostess, waitress
or bartender if they need help. They probably don’t know. Just ask to speak to the
person in charge of hiring.
9. When you meet the person in charge, ask if they are accepting applications for
employment. Don’t ask if there is an opening for a bartender: Filling out an application
or leaving your resume will give the manager the opportunity to evaluate you without
making a commitment.
57
10. If the manager says they don’t need any help at the moment, ask them if you may
leave your resume with them in case something comes available.
 THE THE
DO’S : DON’TS:

“Burn” ice if there is any chance Put anything in the ice to keep it
that shattered glass may have
cold, it could break and
fallen into the ice bin. Empty all
the ice out and rinse with Hot contaminate your ice.
Water. Using a paper towel wipe Scoop ice with glass.
out the bin to be sure all the glass
has been removed. Wash your equipment in dirty or
cold water. You will need to
Serve fresh cocktail napkin with change your washing water if it is
every drink not hot enough or clean. The
cleaning chemicals will have lost
Rinse out mixing tin their effectiveness.
and other equipment “Marry” liquor! – consolidating
after every use. two open bottles of the same
liquor into one bottle. IT IS
If juices or Bloody Mary mix have ILLEGAL!
been sitting, shake before you
serve.

Cover garnishes with a damp

napkin to preserve them or keep
the lid closed.
Always rotate garnishes
when restocking, putting
the fresh on the bottom.
Rotate beer in the coolers when
stocking so the older bottles are
served first and don’t expire.

Taste fresh juices and creams to

ensure they are fresh.
Check CO2 tank if beer or soda is
flat.
Memorize your well bottle
locations.

Put bottles back as soon as

you are finished with them.

Disassemble and soak the soda

gun in soda water every night.

58
 EMPLOYMENT GROUND RULES
In order to achieve our goals of taking care of our guests by providing them with
the most excellent service and products, we have Ground Rules. These create an
organized and supportive environment for getting our job done in the most
efficient way possible. Here’s what is expected of you:

THE THREE MOST IMPORTANT RULES:

1. Be on time! – Best is to be 15 minutes early - Attendance
2. Look good – Appearance
3. Feel good – Attitude

Attendance:
The establishment and your coworkers are counting on you. Be on the floor
AND ready to go at your scheduled time. Tardiness is one of the biggest reasons
you could lose your job.
If there is an emergency and you are running late or not going to make it,
communicate it! A lot of establishments have a “No Call/No Show” policy
that means if you do not communicate with them, they take it as, you quit and
you will not have a job.

Appearance:
Take pride in your appearance. People like to see a clean, nice smelling bartender.
Do not ever get ready at work, when you walk in, you should be ready to go.

Attitude:
Be sure you are welcoming to all your guests. They have come to your
establishment to enjoy themselves. Be sure to smile, say hi and let them know
you are there to take care of them. Great habit is to treat them as you would a
guest in your house.

59
 JOB RESPONSIBILITIES
The bartender’s responsibility is to make cocktails for guests at the bar and for servers who
are taking care of tables. Both of these must be done quickly and accurately. Along with
these two skills, the bartender must be personable, well-groomed, maintain a neat bar, and
always be looking for ways to make the guest’s experience more enjoyable. Finally, the
bartender must know the Beverage Department’s standard operations and control
procedures. (These may vary from establishment to establishment)

1. Know the Master Beverage Lists and how to describe them.

2. Proper glassware per drink.
3. Proper garnishes for each drink.
4. Know the “pour policy”.
5. Know Opening, during (running), closing sidework/procedures.
6. Know the establishments “station chart” and “steps of service”.
7. Know the drink abbreviations.
8. Know the pricing structure for drinks.
9. Know how to process guest checks.
10. Know how to settle/pay all guest checks and proper cash handling and paperwork.
11. Know proper selling techniques and customer relation policy.
12. Know the Menu, drink and food.
13. Know the proper requisition procedure for supplies.
14. Know the liquor laws and responsibilities.

15. To serve drinks quickly and accurately to other staff and be helpful with abbreviations,
garnishes and glassware.
16. To keep bar area clean and orderly at all times.

FIVE SECRETS TO YOUR SUCCESS

17. Know your job and do it well every shift!
18. Know your supervisors expectations and try to exceed them.
19. Try to exceed the guest’s expectations.

20. Create happy guests through teamwork, there is no such thing as “not my guest”, treat
every guest as if they were yours.
21. Always be enthusiastic about your job, bring your positive energy with you to
work. It is contagious!
Being a great employee isn’t always easy, especially if you’re having a bad day. Make it your
challenge not to let your feelings stop you from taking care of your guests and to be the best
team player.
60
 ALCOHOLS
No professional bar manager or bartender should be unacquainted with the production process
of major product types. On the following pages is a quick guide to leading alcoholic beverages
sold in the US.

WHISKEY converts it into alcohol. The end result

is called “distiller’s beer.”
Whiskey is a spirit, aged in wood,
obtained from the distillation of a Distillation - the “distiller’s beer” is
heated in a “still” and alcohol
Whiskyfermented
or Whiskey mash
is a of grain.
type of distilled vapors are released. These vapors
alcoholic beverage made from fermented are then cooled and they become
grain mash. Various grains (which may be whiskey.
malted) are used for different varieties,
including barley, corn, rye, and wheat. Aging – the last step in the
Whisky is typically aged in wooden casks, production and the step that gives
generally made of charred white oak. each particular whiskey its
character. The whiskey produced
Whisky is a strictly regulated spirit during distillation is diluted with
worldwide with many classes and types. pure water, and then placed in
The typical unifying characteristics of It has been said
charred that “time”
oak barrels. is takes
Aging
the different classes and types are the Whiskey’s mostplace
precious ingredient.
in barrels.
fermentation of grains, distillation, and Aging imparts its own mystery to
aging in wooden barrels. whiskey laid away in barrels. It is time
which mellows whiskey.
The laws regarding the production, sale
and transportation of alcohol in this Just how long a whiskey should remain in
country are enforced by the Bureau of a barrel before reaching maturity, depends
Alcohol, Tobacco and Firearms. (BATF) on the character of the whiskey. Heavy-
bodied whiskies age longer than light
Whiskey is produced in a number of
bodied whiskies. Light bodied whiskeys
countries around the world, but only four
age around four years. Heavy whiskies
are considered as major producers. These
age much longer. With poor whiskies, no
are Scotland, Canada, Ireland and the US.
amount of aging will make them a good
The whiskies produced in Scotland,
whiskey. Whiskies kept in a barrel too
Ireland and Canada normally take on the
long absorb undesirable woody flavors.
name of their country of origin. For
example, Scotland – Scotch Whiskey, WHISKEY PRODUCTION
Ireland – Irish Whiskey, Canada –
Canadian Whiskey. The whiskies The production of whiskey begins with
produced in the US take the name from grinding grain into a meal, which is
either the type of grain used or the process cooked. Malt is introduced to the meal,
used to make it. which results in mash that is cooled and
Mashing – the first step in the pumped into a fermenter, where yeast is
WHISKEY PRODUCTION
production TERMS
of whiskey. Mashing added. The fermented mixture is heated
is the process of cleaning, in a still, where the heat vaporizes the
grinding and cooking grain to alcohol. The alcohol vapors are caught,
release starch. cooled, condensed, and drawn off as
clean, new whiskey. This liquid is stored
Fermenting – Mash is put into in a cistern room, and water is added to
lower the proof (absolute alcohol
a fermenter and yeast is
content) before the whiskey61is placed in
added, which new charred oak barrels for aging and
later bottling.
 DIFFERENT TYPES OF WHISKEY Bottled-in-Bond
Sour Mash This is a type of Bourbon, but is also a
The difference between Sour Mash and “straight” whiskey. It must be at least four
other whiskies is in the fermentation years old and bottled at 100 proof.
process. A lactic culture is added to the
mash. This culture causes the mash to Blended
become “sour” during fermentation, American Blended Whiskey is a careful
similar to the process used to make selection of straight whiskies and grain
sourdough bread. spirits combined to create one distinct
Bourbon spirit. A blended whiskey must contain at
least 20% straight whiskey and premium
Bourbon whiskey is made from at least brands may have as many as 75 different
51% corn mash. It is then put into new straight whiskies and grain neutral spirits.
charred oak barrels for aging. Most This art of blending produces a balanced,
bourbons range from 53 to 70% corn to rich, light-bodied whiskey, each with its
give it its distinct flavor. own character.
Tennessee BOURBON
Tennessee sour mash whiskey is very WHAT IS BOURBON
similar to Bourbon. It only needs to be
The important factor that distinguishes
distilled of 51% of corn, with a maximum
of 79%. The distinct difference in one type of whiskey from another is the
grain used. In the case of Bourbon, the
Tennessee Whiskey is due to a filtration
process where the whiskey is allowed to grain is corn. At least 51% of the grain
used in distilling Bourbon is corn.
slowly drip through 10 feet of sugar-maple
But there are other essentials of
charcoal, a process that can take up to 2
Bourbon. It must be distilled at a
weeks for one batch and is known as the
proof not exceeding 160 and must be
"Lincoln County Process." The whiskey is
then transferred to a charred barrel for aged in new charred white oak barrels
for at least two years or more.
aging, a minimum of two years. It is
common to perceive a charcoal taste in The Federal definition for a Rye whiskey,
Tennessee whiskey, most prominently in Bourbon whiskey and wheat whiskey is:
the two most famous brands, Jack Daniels “Whiskey which has been distilled at not
and George Dickel. exceeding 150 proof from a fermented
mash of not less than 51% rye grain, corn
Rye
grain, wheat grain respectively, and stored
Rye whiskey is made from at least 51% in charred new oak containers.” If
rye grain mash. It is then put into new distilled at above 160 proof, the
charred oak barrels for aging. whiskey’s identification as rye, Bourbon
or wheat would be lost, thus accounting
Straight for the 160 proof limitations. Missing
Straight whiskey is called “straight” from the definition is any time on the
because it is not a blend of whiskies. It storage period.
can be made from corn, wheat, rye and/or HOW BOURBON IS MADE
barley. It is distilled at no more than 160
proof and aged at least two years in new Bourbon is produced via the four
charred oak barrels. standard steps of whiskey making-
mashing, fermentation, distilling and
Corn aging. True Bourbon is whiskey made in
Like Bourbon, corn whiskey is made the U.S. under Federal laws. And, in
from corn. However,
62 corn whiskey must 1964, a Congressional resolution
contain at least 80% corn mash and may recognized it as a “distinctive product of
be aged in used uncharred barrels. the U.S.”

Bourbon’s character or taste will

largely be determined by the grain
proportion used in the
 formula; the mashing techniques; the and year. Although the bottled-in-bond
fermentation environment and the designation in itself is no guarantee of
manner in which it is operated. Finally, quality, most distillers select only the
the maturation process that takes place in best whiskies for this bottling.
warehouses specially designed for the
storage of whiskey. WHAT TENNESSEE IS

Government regulations stipulate that in Although some parts of the Tennessee

production process follow that of Bourbon,
order to be called Bourbon, a whiskey
must conform to the following: (1) the it is definitely not Bourbon. It differs
mashing formula must have at least 51% primarily in the extra steps that take place
corn grain; (2) it must be distilled at a immediately after distilling. At that point,
proof no higher than 160 or no lower that the whiskey is seeped very slowly through
vats packed with charcoal. Charcoal is
80; (3) to be further identified as a
very important. The charcoal used in the
straight Bourbon whiskey, a distillate must
production of Tennessee whiskey comes
be stored in new charred oak barrels
between 80 and 125 proof for at least two from the Tennessee highland hard maple
tree.
years. Most Bourbon whiskies on today’s
market are at least four years of age. When the whiskey comes out of the still,
it is slowly introduced into vats where it
BOURBON HIGHLIGHTS
is permitted to seep down uniformly
A spirit distilled from grain not exceeding through the entire area of the charcoal. In
160 proof and aged in new charred oak about ten days, the first drops of whiskey
barrels for not less than 24 months can be trickle out and continue in this drop by
labeled “Straight Whiskey.” To qualify drop fashion until the leaching vat is
as “Straight Bourbon Whiskey,” it must empty.
be produced from not less than 51%
Except for aging, this production step
corn. It follows that “Straight Rye
takes more than all the other steps
Whiskey” is distilled from not less than
combined. This is why Tennessee
51% Rye grain.
whiskey is not produced in huge volume.
Both corn whiskey and Bourbon are based Following the leaching process, the
on the same grain – corn. The difference BLENDED
whiskey is placed intoWHISKEY
charred, white oak
is that corn whiskey requires at least 80% barrelsWHAT
for storing and aging
BLENDS AREin the
corn before it can be so termed. Another Tennessee hills.
important difference is that corn whiskey Blended
Resultwhiskey is mellow
is gentle, made inwhiskey.
the United
is aged in uncharred barrels or re-used States, Canada and Scotland under
charred barrels. government supervision in accordance
with the regulations covering the
BOTTLED-IN-BOND manufacture of whiskey and spirits in
Bottled-in-bond is not a separate type. each country.
Rather, it is straight whiskey produced In the United States, government
and bottled in accordance with the regulations specify that blends must
bottling-in-bond act, a Federal law dating contain at least 20% straight whiskey. The
back to 1879. As a straight whiskey other whiskies that go into blends can be
under this law, it must conform to all the other straight whiskies and neutral grain
requirements and standards applying to spirits. Like all American-type whiskies, it
any straight whiskey. But, if the bottled- must be bottled at 80 proof or more.
in-bond designation is used, the product Blended whiskies are masterfully
in the bottle has additional blended.
responsibilities.
The straight whiskies that go into them
To be entitled the “bottle-in-bond” are distilled and aged to take a planned
identification, the whiskey must be at 63
part in the blend, as are the grain
least four years old (most are older); it neutral spirits.
must be bottled at 100 proof, and the
whiskey in the bottle must be produced in
a single distillery, by the same distiller,
and be the product of a single season
Blended whiskies were developed to vary with each grain crop and they vary
meet the demand for a lighter taste slightly from batch to batch. In creating
and lower proof preference of a large his blend, the blender must continually
segment of customers. compensate for these changes if he is to
have uniformity in his brand.
HOW BLENDS ARE MADE
Compare neutral grain spirits with straight
By official U.S. government definition, whiskey on the basis of their respective
this is its standard identity: “Blended distilling proof; then you can readily
Whiskey is a mixture which contains at understand the difference between them.
least 20% by volume of 100 proof straight Grain neutral spirits distilled at 190 proof
whiskey and separately, or in contain 5% water and congeners. Straight
combination, whiskey or neutral spirits, whiskey distilled at 130 proof contains
and its mixture at the time of bottling is 35% water and congeners.
not less than 80 proof.” “Neutral Spirits”
are distilled spirits at or above 190 proof. Since in each instance, the flavor and
Blended whiskies are not simply “mixed,” character of the liquid is derived entirely
they are built. The straight whiskies that from its congeneric content, it is obvious
go into them are distilled and aged to that the straight whiskey is heavier-
make a planned part of the blend. Every bodied than the grain neutral spirits.
blend on a store’s shelves has a number of
In producing a blended whiskey, the
straight whiskies in its formula. A
distiller combines straight whiskies,
premium brand may contain as many as
which are heavy- bodied, with an
75 different straight whiskies and grain
extremely light-bodied whiskey (this can
neutral spirits.
be neutral spirits or light whiskey).
The purpose of blending is to create a Sometimes the distiller will add a blending
balanced, light bodied whiskey, with a agent
richness in taste and an individual such as sherry and gets (if he chooses) a
character of its own. Balance is achieved blended whiskey that is lighter in body
because the blending art assembles a than any straight or blend of whiskies is
variety of whiskies and grain neutral likely to be.
spirits that compliment each other to
develop a composite of flavor The blending agent, such as sherry, can
characteristic that will always be only be used in extremely small amounts
exceptionally uniform. It is important to limited by law to 2 ½% of the total
note that the grain neutral spirits, having volume. In practice, it is unusual to use
lighter flavor intensities, are used in LIGHT WHISKEY
even this small amount.
greater proportions; thus making it
possible to achieve a higher degree of WhileWHAT
we don’tLIGHT WHISKEY
think of IS
imported whiskey
palatability. In 1968,
types after extensive
as blends, hearings,
Scotch and the
Canadian
Bureau of Alcohol, Tobacco and Firearms
whiskies exemplify true blended types.
BLENDED WHISKEY SIDELIGHTS decided that a new type of American
As many as 75 different straight whiskies whiskey should be authorized. The
and grain neutral spirits go into the reasoning was that the American distillers
premium blend brands. After blending, the should be provided with a class of
whiskies and spirits are allowed to mingle whiskey made by methods similar to that
together for a considerable length of time used in producing Canadian and Scotch
known as the “marrying period.” whiskies.
The greater advantage offered by a One of the problems posed by the
skillfully engineered American whiskey product was, “What should it (officially)
blend brand, then, is that if you liked its be called?” The natural extension of its
taste on a former reason for being in the first place
64 occasion, you are certain
to like it each time you purchased it. The suggested that it be termed American
“taste quotient” can be maintained year whiskey in keeping with the geographic
after year.
In order to hold this “taste quotient,”
according to blend producers, the blender
must continually adjust his matching of
taste qualities because no two straight
whiskies are exactly alike. They
nomenclature of the whiskey produced in Irish whiskey is the only whiskey in the
Canada and Scotland. But, obviously, world to be distilled three times.
there were American whiskey types of Furthermore, only the choice center part
long standing that were also entitled to of the distillate is retained each time,
use the word “American.” resulting in spirits with a particularly
smooth, clean flavor.
The BATF decided, therefore to apply a
term that it considered descriptive of
the whiskey’s qualities. Light whiskey SCOTCH
became the first whiskey to be called WHAT SCOTCH IS
by a term other than geographical, such
as Bourbon, Scotch, Canadian, and Scotch whiskies are a distinctive product
Irish; or by the basic grain used rye, of Scotland manufactured in Scotland in
corn, or by the production process compliance with the laws of Great Britain
employed, such a blended whiskey. regulating the manufacture of Scotch
whiskey. As in Canada, there are no
In order to give each distiller an equal government limitations placed on
chance to produce the whiskey, the production and maturation techniques.
BATF established a marketing starting
date of July 1, 1972, for the product. Although unblended Scotches are on the
market, the overwhelming majority of
HOW LIGHT WHISKEY IS MADE Scotches are blends of malt whiskey and
In describing the production of Light grain whiskey.
whiskey, it is perhaps best to compare it to Among malt whiskies, there are four
the methods used to produce existing distinct types, from different parts of
types. There are two important differences Scotland. In the
between the new type and the other
traditional American whiskies, such as North are the famous Scotch Highlands
Bourbon, rye and the straight whiskey used and the home of highland malts. To the
in blended whiskies: (1) Light whiskey South, we find
will be distilled at more than 160 proof
the Lowland malt distilleries. Malts also
but less than 180 proof, and (2) The new
product will be aged in used or uncharred come from the island of Islay and
new oak containers, as opposed to the Campbeltown, in the
traditional aging process using new Firth of Clyde.
charred oak barrels only. Further, if Light
whiskey is mixed with less than 20% by Grain whiskies are distilled in patent stills
volumeIRISH100 proofWHISKEY
straight whiskey, the and in much the same way as American
mixture willWHATbe designated Blended Light grain neutral spirits. Corn and barley are
IRISH IS the grains used. The Scotch grain whisky,
whiskey.
Irish whiskey is a distinctive product of however, is a flavored spirit and reaches
Ireland, manufactured in compliance with maturation after four or five years.
strict laws and containing no distilled HOW SCOTCH IS MADE
spirits less than three years old.
Production of malt whisky in Scotland
starts with the selection of barley. After
HOW IRISH IS MADE the barley is cleaned, it is steeped in warm
water for about 60 hours. The soaked
Irish whiskies are made from a mixture barley is then spread out on the malting
of malted and unmalted barley, floor, after 10 to 12 days, it begins to
blended in pure, soft Irish water with a sprout.
low mineral content. When sprouting starts, the malt barley is
moved to the drying kiln and65 spread out
on huge screens below which peat fires
are lit. The heat and smoke from the
burning peat pass through the screen and
dry the malt amidst the aroma of the peat.
The aroma is imparted to the barley during
this drying stage, and it is here that Scotch
whisky acquires its characteristic smoky*
flavor.
 After the malt is dried, it is stored in produce the brands that are
hoppers for several weeks. The malt is
known in this country.
next cleaned, weighed and put through a
grinding mill where heavy rollers reduce It is during the “aging years” that Scotch
it to a meal. extracts color from the oak casks, plus the
smoothness and mellowness characteristic
The ground malt now goes to a mash
of the product. Fully blended Scotch is
where water, heated to 146 degrees
laid away in casks for periods of 5 to 12 to
Fahrenheit, is added. Rotating arms keep
20 years. The law stipulates an aging
the mixture swirling. When the mixing
period of at least 3 years for Scotch
action is complete, the grain sugar has
whiskies and none can enter the U.S.
been dissolved into a liquid called wort.
under 4 years of age unless so labeled.
The next step involves cooling of the
mass, after which it is pumped into large There are many reasons why Scotch from
wooden tuns or “fermenting backs.” Now, one area of Scotland differs from
yeast is added and actual fermentation Scotches of other areas. Local conditions,
takes place. water, peat, climate and traditional
distilling practices of individual
On completion of this phase, the resulting distilleries, are all contributing factors. To
liquid takes on the name of “wash” beer. fully understand the Scotch picture, it is
important to remember that there are
There is a distinct difference in the many distilleries, each one turning out a
Scotch distilling process compared whiskey that has its own individual
to accepted American methods. In characteristics. By combining the malt
this country, the continuous still is whiskies with grain whiskies, the blenders
in common use, whereas copper pot obtain the individuality of a character and
with a closed top shaped like an quality that distinguishes their brands.
inverted funnel. Its spout is bent into
a right angle and tapers off in a SINGLE MALTS
cooling coil.
Single Malt Scotch (also known simply as
Skilled blenders will combine together as “malt whisky”) is distilled only in pot
many as 30 different malt whiskies with stills from malted barley. This type of
grain whiskies to produce the product that whisky is considered to be the “father”
is widely popular throughout the entire and the “heart” of all scotches. Malt
world. whiskies were what the Scotch market was
all about until the late 19th century. At that
SCOTCH SIDELIGHTS point, single malt whisky was blended
Most Scotch brands are blends of grain with grain whisky for the export market.
whiskies and malt whiskies, produced The marketCANADIAN
for Single Malt scotches is
over 100 distilleries. Basically, malted on the rise in the U.S., although it is
barley, dried over peat fires, is the only WHAT
unlikely CANADIAN
that they IS the
ever replace
grain in the malt whisky mash. After the blended are
scotches.
malt whiskies are distilled by means of a Canadian whiskies whiskey blends, a
process quite different from American distinctive product of Canada made under
methods, they are aged in sherry casks or Canadian government supervision in
uncharred oak barrels. accordance with the regulations
governing the manufacture of whiskey in
The grain whiskies are produced from corn Canada. The Canadian government sets
and barley malt in a manner similar to the no limitations as to grain formulas,
production techniques used in the United distilling proofs or special types of
States and Canada and are generally aged cooperage for the maturation of whiskey.
in matured oak casks not unlike American
and Canadian
66 barrels. Malt whiskies
remain in their casks for more than five
years and aging periods of twelve to
twenty years are not uncommon. Most
grain whiskies are judged to have reached
maturation at the end of five or six years.
When fully matured, as many as twenty,
and sometimes more, different malt and
grain whiskies are “married” to
 HOW CANADIAN IS MADE now approximately 27 distilleries
operating in Canada, and each one has
Although thought to primarily be a rye
its own distinctive product.
whiskey, Canadian is generally made
from corn and lesser amounts of rye,
wheat and barley malt. The proportions of
each in the grain formulas are trade RUM
secrets of various distillers. WHAT IS RUM
Enthusiasts for Canadian whiskey For all practical purposes, rum types are
have long believed that the product not determined by definition, but by
was distilled from a mash of wheat geography. Puerto Rico rums must come
and rye grain. If this was ever true, it from Puerto Rico, Virgin Island rum
is no longer true today. from the Virgin Islands, etc. In general,
Canadian rye, barley and a small amount rums from Spanish-speaking areas are
of wheat are also used by the industry. light rums; those from English speaking
Since these are grains that have been areas, dark rums; although Jamaica, to
developed to withstand the rigors of the take one example, can and does produce
Canadian climate, they are slightly light rums.
different and may contribute a certain HOW RUM IS MADE
degree of distinction to Canadian
whiskies. Rum is produced in any area where sugar
cane can grow. The area best known for
Aging is done typically by putting the its rum is, of course, the Caribbean.
whiskey into wood casks or barrels that Recently, a Hawaiian rum, light and dry,
may be charred on the inside. Certain has been introduced.
wood sugars and tannin are extracted
from the wood, and it is these extracts that In short, rum is a distillate of the by-
give the whiskey it golden coloring. products of sugar cane. The key
requirement for rum is that it must not be
They are generally bottled at 6 years of distilled at less than 80 proof and that it
age or more. If the Canadian is less than 4 must be distilled from the fermented juice
years old, its age must be listed on the of sugar cane products and must possess
label. the taste, aroma and characteristics
The proportions of each grain in the generally attributed to rum. Thus, rum
mashing formula remains the distiller’s comes from those areas of the world
trade secret; otherwise, the process is where sugar cane grows.
substantially the same as is found in RUM SIDELIGHTS
major distilleries in the U.S.
Puerto Rican rums are blends of aged rums
Since they are blended, they are not distilled at a high proof for lightness and
designated as straight whiskies. dryness. The distillate is made from
Canadian whiskies are light-bodied and, carefully selected molasses or sugar cane
though delicate in flavor, they juices fermented by a process employing
nevertheless retain a distinctive, positive pure yeast strains developed by each of
flavor. It is the skill of the master the distillers. Because the molasses and
blender that makes possible the final cane contain a high percentage of
achievement – a uniform, pleasant fermentable sugars, there is no need to use
product with a unique taste and aroma. any kind of malt, as beer or whiskey. By
CANADIAN SIDELIGHTS law Puerto Rican rums are distilled at
very high proofs, some between 180
Legally, no Canadian whiskey may be sold and189 proof.
until it has been aged for at least 2 years.
When sufficiently aged, various batches The light-bodied rum that 67
then results
of whiskey are “married.” This is an art. from this high proof distillation requires
The resulting product is carefully and a shorter aging period to bring it to full
expertly tasted and tested for quality. maturity and bring out its flavor and
Once approved, the whiskey is filtered aroma. Puerto Rican law requires that
many times, bottled, labeled, packaged and rums be aged at least 1 year in the case of
is ready for market. white rums and for 3 years in the case of
gold label rums.
The phrase, “a distinctive product of
Canada” does not mean all whiskies are
alike. There are
 The blending of rums is accomplished consumer is the motivation factor for
in a similar manner to the blending of
its wide acceptance.
brandies. Flavorful rums give each
brand its character; while light rums Vodka is neutral spirits so distilled, or so
distilled at a high proof, give the brand treated after distillation with charcoal or
its lightness and dryness. other materials, as to b without distinctive
character, aroma or taste.
VODKA Like whiskey, American vodka is an
WHAT VODKA IS alcoholic distillate from a fermented
mash of grain. It is not made from
Vodka, like whiskey, is an alcoholic potatoes. If any flavoring material is
distillate from fermented mash of grain. added (such as lemon), the vodka is
Whiskey, however, is distilled at low characterized with the name of the
proof to retain flavor congeners. Vodka is flavoring material used (such as
distilled at high proof and then processed Citron).
still further to extract all congeners.
Vodka is not necessarily more potent than
HOW IS VODKA MADE any other distilled spirit. It has its potency
Vodka is a distilled spirit produced marked on every label, usually 80 or 100
without distinctive character, aroma or proof. In a sense, vodka is more like gin,
taste and produced by methods yet they have one big difference. Both are
approved by the federal government. made from grain neutral spirits. Neither
has to be aged. The desired result of vodka
On the surface, it appears that making is to leave the spirit odorless, tasteless,
vodka is a relatively simple process. The GIN
colorless and smooth.
only requirement is to treat neutral spirits WHAT GIN IS
in such a manner as to render it
completely free from trace of “distinctive Gin consists of neutral spirits distilled or
character, aroma or taste.” It must be redistilled with juniper berries and other
remembered, neutral spirits is a high proof aromatics. Although is sounds like a
alcoholic distillate that presumably lacks simple liquor, gin is a product of precise
character, aroma or taste. The product, quality control and secret, complex
through high proof distillation, has been recipes. Today, the center of the modern
purified to a high degree and contains only gin distillery or rectifier is the lab where
minute traces of congeners (solids, acids, herbs, seeds, berries and roots for every
esters, aldehydes and fusil oil). The fact botanical charge are measured for flavor
that these substances are not completely strength. This alone makes gin highly
screened out by distillation is what dependent for its flavor on the skills of the
requires the vodka make to devise other distiller.
means of removing them. An official definition for gin might be this:
Naturally, any substance not screened out “Gin is a product obtained by original
by distilling, and as elusive as an odor, is distillation from mash, or be redistillation
hard to separate. However, vodka makers of distilled spirits, or by mixing neutral
are now doing just this and, by a number spirits with or over juniper berries and
of highly successful processes, some of other aromatics, or with or over extracts
them secret, and some of them patented. derived from infusions, percolation or
maceration of such materials.”
VODKA SIDELIGHTS
Gin produced by distillation may be
Since 1950, the drinking pattern of the further designated as “distilled” of which
American consumer has become more “London Dry Gin” is by far the leading
widely diversified. The fact that vodka type on the market.
can be mixed68with any flavorful substance
that might appeal to the Federal definitions acknowledge the
existence of a number of gins, but define
only two types – “distilled gin” and
“compound gin.”
 The distillation of juniper berries with was applied to gin produced near London,
spirits had its beginning in Holland. The the name is considered to have become
drink was called Genevre, a French word generic and, therefore, usable by
meaning juniper. The English merely American-made gins.
shortened the name to gin.
There are two factors that make the
Holland gin has a low proof malt spirit
difference between American and English
base and, as a result, is much more heavy-
gins: (1) English gin is distilled at a
bodied than the more popular dry gins.
slightly lower proof than the American.
HOW GIN IS MADE So, the English product retains more of
the character of the grains used. Although
There are two processes for making gin the distilling proof of English gin is lower
– distilling and compounding. than American, the bottling proof is
Practically all leading brands are generally higher.
distilled gin. Compound gin is a simple
process that mixes neutral spirits with (2) Water, the water in England,
juniper. There are two methods for naturally different from American
producing distilled gin; direct water, influences the
distillation and redistillation. character of the fermented mash and the
In direct distillation, a fermented grain spirits distilled from it.
mash is pumped into a still. Heat is
applied and the spirit vapors rise through English gin, which is accounting for the
the still and through a “gin head” at the dramatic rise in imported gin popularity, is
top of the still. made from a grain formula of 75% corn,
15% barley malt and 10% other grains
Prior to the start of the distilling process, and is distilled at a lower proof than the
this gin head is packed with juniper domestic product. This formula accounts
berries and herbs, as the spirit vapors pass for a basic difference from American gin.
through these flavoring materials; it Under U.S. regulations, neutral spirits of
extracts the flavoring from them. 190 proof or more are used (although not
This delicately flavored vapor is then actually specified, grain neutral spirits are
condensed and the resulting liquid is commonly used).
finished gin. In English gin-making, the fermentation
process is similar to whiskey-production.
GIN SIDELIGHTS
After fermentation, a column still is used
A great deal of gin is made by each to distill and rectify the wort, resulting in
method; although redistillation is more a pure spirit of 180 to 188 proof. The
common. The choice between either spirit is reduced to 120 proof with
method has no bearing on the quality of distilled water. Using a gin or pot still,
TEQUILA
the finished product, but obviously there producers redistill the reduced spirit,
is a quality difference in gins. To make a using WHAT
juniper berries
TEQUILA as a primary
IS
quality gin, the producer must start with a flavoring agent.
high quality neutral spirits that is clean Tequila is a distillation of the fermented
Various
juice botanicals
or sap are also
of the blue agave used forThe
plant.
and free form any foreign flavor. All
flavor contributions.
fermented Eachasdistiller
juice is known hasand
“pulque,”
flavoring materials must be of the best
grades as well. was a highlyhis prized drink of the Aztecs.
own secret
After distillation,formula.
Tequila is drawn off and
Every gin producer has his own recipe; bottled or shipped to the U.S. in bulk.
into that recipe are combined spirits, Gold Tequila is aged in vats for at least 4
juniper, coriander, licorice, cassia, years. All Tequila sold in the U.S. is
calimus, angelica and perhaps a dozen produced in the area around the city of
other botanicals. Tequila, state of
IMPORTED GIN 69

Virtually all gins on the market use the

word “dry” as a descriptive of the brand.
The phase may read different degrees of
dryness but they all mean that the product
is lacking in sweetness and any
pronounced aromatic flavor or bouquet.
Although the term “London Dry Gin”
originally
Jalisco. When produced elsewhere the Calvados, the traditional apple brandy of
Normandy, and Armagnac, made in the
drink is called mescal.
South of France, are two popular
HOW TEQUILA IS MADE brandies. Spanish brandy has become
increasingly popular and are developed
The blue agave plant is the only source for and aged by the same solera system used
Tequila, which is a type of plant that for Sherry.
resembles the cactus. In this country, it is
known as a century plant or American In Europe, many types of fruit are made
aloe. The blue agave plant is native to the into brandy and are fairly distinct in
desert areas of Mexico and the flavor since the fruit flavor has been
southwestern U.S., where it has grown obtained by adding an extract or
wild for thousands of years and was concentrate of the fruit, such as peaches,
prized for its sweet abundant juice that apricots, blackberries, etc., along with
fermented rapidly. The development of some sweetening substances. The
Tequila stemmed from the discovery that alcohol contained is provided by the
a distillate of pulque produced an brand base which almost always is
excellent brandy-like liquor. produced from grapes.
Tequila, as consumed in Mexico, is Brandy can be distilled from any kind of
unaged and usually bottled at 80-86 wine. However, white wine, made from
proof. However, some producers do age white grapes, produces a more pleasing
Tequila in seasoned, 50-gallon white oak product and is almost universally used
casks imported from the U.S. In aging, for brandy. The wine is better for brandy
Tequila becomes golden in color and if it has just finished its fermentation
acquires a pleasant mellowness without with the yeast cells still suspended. An
altering its inherent taste characteristics. old aged wine, even if of very high
Tequila aged one year is identified as quality, yields poor brandy.
“Anejo.” If it is aged as much as 2-4 In this country, Brandy has been produced
years, it can acquire a further in the continuous column still since the
identification as “Muy Anejo.” turn of the century. A small amount of
Unlike a grain or frappe distillate, the brandy is also made in pot stills and is
distillate of the blue agave is virtually blended by a few producers into the
free of congeners, so aging is not lighter-bodied brandy from the
important. White Tequila is drawn into continuous column stills.
BRANDY
vats after distilling and bottled on Brandy must be aged for at least two years
demand. Golden Tequila is usually aged otherwise the term “immature” must be
WHATbarrels,
in used whiskey BRANDY longISenough to included in the designation of the brandy.
impart
Brandy color, after which
is a distillate or ait mixture
is readyof
for While the age is not carried on the label,
bottling.
distillates obtained solely from the brandies are normally aged from 3-5
fermented juice, mash or wine of fruit, or years.
from the residue thereof, distilled at less
than 190 proof in such a manner as to The brandy distillate is reduced to about
possess the taste, aroma and 102 proof with soft water and placed in
characteristics generally attributed to the 5 gallon white oak barrels for aging. A
product. small amount of caramel, the only
additive allowed, may be added for
HOW BRANDY IS MADE coloring at the time of “barreling
down.”
Brandies are produced in many
countries, including, of course, BRANDY SIDELIGHTS
the U.S. But many countries have
made a specialty of certain The most important category of brand is
70 “fruit brandy,” distilled solely from the
brandy types.
juice or mash of whole, sound, ripe fruit
or from standard grape, citrus or other
fruit wine. When brandy is derived
exclusively from one variety of fruit, it is
designated by the name of the fruit.
However, a fruit brandy derived
exclusively from grapes
 may be designated by the name brandy life.” This activity brought about the
without further qualifications. Unless commercial production of
the product is specifically identified, the cordials/liqueurs, which, in turn, has
term brandy means grape brandy and is, developed many of the well-known
therefore, a distillate obtained from products enjoyed today.
grape wine.
HOW CORDIALS/LIQUEURS ARE
COGNAC MADE
“Cognac,” according to the federal Cordials/Liqueurs are produced today
standards of identifiers, is grape brandy whenever distilled spirits are produced.
distilled in the Cognac region of France, The countries that produced the best
which is entitled to be so designated by known, most sought after
the laws and regulations of the French cordials/liqueurs are France and Italy.
government. These two countries produce such highly
regarded (and secret) preparations as
The Cognac region of France is an area
Chartreuse, Benedictine, Galliano, Strega
north of Bordeaux, bordering the Atlantic
and Grand Marnier.
Ocean, with the city of Cognac near the
center of this region. The Cognac region Other countries producing well-known
has been divided into seven subdivisions, cordials/liqueurs include Mexico
ranked in order of the quality of the (Kahlua), Scotland (Drambuie), Ireland
Cognac made. In order, they are: Grande (Irish Mist), Germany (Jägermeister),
Champagne, Petite Champagne, and the U.S. The U.S. produces a great
Borderies, Fin Bois, Bon Bois, Bois variety of cordials/liqueurs under the
Ordinaries, Bois Communs. brand names of several companies.
A “Fine Champagne” Cognac is required The three basic methods of production are
to have been produced from grapes grown percolation, maceration and distillation.
in the two “Champagne” districts. Grades One or more of these processes may be
of quality are marked with the inexpensive used to produce a cordial/liqueur.
grade nearly always marked 3-star; the
next grade is marked VSOP (very superior Percolation is similar to the method used
old pale). The oldest and most expensive to prepare coffee. In this case, the
labels of the various shippers have various percolator is a large tank. Spirits are
CORDIALS/LIQUEURS
designations including the “Fine placed at the bottom and fruit is put in a
Champagne” or “Grande Fine ARE basket-like container at the top of the tank
WHAT CORDIALS/LIQUEURS or suspended in cloth bags. The spirits at
Champagne.”
Cordials/Liqueurs are obtained by making the bottom are then pumped to the top
or redistilling neutral spirits with, or over where they are sprayed over the fruit and
fruit, flowers, plants (or pure juices from drip back to the bottom. This process is
these ingredients), other natural flavoring repeated until all the flavor has been
materials or with extract derived from extracted from the fruit.
such materials. Maceration is like the brewing of tea. By
According to the Federal code, the words this method, the fruit or other flavoring is
“cordial” and “liqueur” are synonymous. placed directly into the spirits and allowed
But, no matter which name is used, to steep until all the flavor has been
cordials/liqueurs must contain a minimum extracted from the fruit.
of 2 ½% sugars by weight of the finished One of these steps is usually the
product – most cordials/liqueurs contain beginning for most cordials/liqueurs.
more, up to 40%. After the flavors have been extracted,
Cordials/Liqueurs had their beginning in the heavily flavored spirits are
the Middle Ages, when monks of redistilled, resulting in the delicacy of
71
flavor desired by the maker.
various religious denominations were
searching for the “elixir of The Distillation method for some
products is used alone. The leaves, peels,
etc., are placed in the still, covered with
an alcoholic spirit and distilled. The
distillate carries the flavor of the various
ingredients. When finished, it is quite
high in proof. This is then reduced with
the addition of syrup and adjusted to
bottling proof.
 CORIDAL/LIQUEUR SIDELIGHTS maturity, are all important in the making
of good wine. Wine is a natural product,
Cordials/liqueurs come is a large number
and it comes a long way on the vine itself.
of flavors. Based on the type of flavor,
As the sun ripens the grape, natural grape
cordials can be grouped into five broad
sugar is created. As in the case with most
categories; Fruit, Seeds, Herbs, Peels and
table wines, the grapes are picked when
Crèmes.
the natural sugar content has reached 22%
The fruit group is the most popular and by weight. For dessert wines, the grapes
are picked when their sugar content has
in most cases they are called by the reached 24%.
name of the fruit.
Fermentation continues a process that
The seed group contains many popular began with the natural ripening of the
grape on the vine. On the vine, sunlight
cordials. A single type of seed is never
turned the fruit acid of the grape (or
used by itself. part of it) into alcohol, thus giving the
Most flavoring formulas blend a wide finished wine its natural alcoholic
variety of ingredients, but the seed flavor content.
predominates. WINE SIDELIGHTS
The herb group is the oldest group. Very few people have successfully
Cordials in this group are sold under memorized the names of even the world’s
distinct trade names, such as, Benedictine, great wine types, to say nothing of the
Chartreuse, Vielle Cure and others. countless variety that surrounds each
Except for mint, ginger and anise, no type. Learning the most important and
single herb is likely to dominate the popular wine types is not difficult if you
cordial/liqueur flavor. first organize them under the five broad
divisions, based primarily on use. They
The peel group is usually given names
are: (1) Appetizer Wines, (2) Red Table
from the flavor of the rind of the citrus
Wines, (3) White Table Wines, (4) Sweet
fruit. Among the various peels, the one
Dessert Wines and (5) Sparkling Wines.
most widely used is the peel of the
Curacao Orange. Under these fiver general headings, 15
wines stand out as the most popular on
The crème group is the sweetest group, the American market. Their names,
since this type of cordial/liqueur usually
characteristics and uses should be the
contains the most added sugar. The names common knowledge of anyone
of most of the cordials/liqueurs begin with
connected with the sale of wines.
“Crème de” which is French for “Cream
of.” Crèmes will also usually take on the DESSERT WINE
dominant flavor WINE
as part of their name,
Dessert wines, as the name suggests, are
such as Crème de Cacao (chocolate).
HOW WINE IS MADE sweet. In addition to their sweetness the
**Crèmes differ from table wines by being full-
The major with the same flavor
wine-growing nationsmay
are bodied rather than delicate; by having a
come in different colors.
France, Germany, Italy, Spain, higher alcohol content, usually 20%;
Portugal, Yugoslavia, Algeria, South and by their color which ranges from
Example:
Africa, Crème
Chile, de Menthe
Argentina, comes in
Australia pale gold to red.
white (clear) and
andgreen
U.S. but they taste the
KOSHER WINE
With all wines, thesame.
foundation for quality
is laid in the vineyard. Care of the vines, Actually, a Kosher Wine is any wine
care of the picking, and care in selecting made in conformance with Jewish
only such grapes that have reached just
the religious laws.
72 right balance of
Usually, they are extremely sweet
wines made from Concord grapes and
are growing in
popularity.
FLAVORED WINES
 Flavored wines are made from a base of When the Champagne has fully matured,
natural wine to which herbs, spices, fruit the next problem is to get the sediment
juices and other natural flavorings are out of the neck of the bottle. This process,
added. As a rule, they are sweet wines, call “disgorging” is commonly done by
but brandy is not added as is the case of putting the neck of the bottle in a cold salt
most sweet dessert wines. solution and freezing the sediment. With
the sediment frozen, the cork is released,
OTHER DESSERT WINES and the pressure within the bottle pushes
Other dessert wines include White Port, a out the cork and the sediment.
sweet, heavy-bodied straw-colored SHERRY
cordial type wine that is mild in character
but fruity in flavor. Sherry has its own distinct flavor,
Malaga, another deep, amber-colored usually described as “nutty.” In color, it
wine, heavy-bodied and sweet and, of runs from pale to dark amber and its
course, Sweet Sherry. sweetness varies from totally dry to
medium sweet. As in the making of
SPARKLING WINES Port, the sweetness is controlled by the
The best known sparkling wines are addition of brandy to the fermenting
Champagne, Sparkling Burgundy, Cold wine.
Duck, and Sparkling Rose or Pink Sherry gets its distinct characteristics by
Champagne. Each is made in a similar the manner in which it is aged. Practice
manner. varies, but the rule is to age it at a
For Sparkling Burgundy, a good temperature ranging from 100 to 140
Burgundy wine is the starting point; for degrees. This may be done in heated
Sparkling Rose, Rose wine is the base. cellars, or by means of heating coils in the
aging tanks. Frequently, this is
CHAMPAGNE accomplished by merely storing the
For Champagne, a choice blend of Sherry in small barrels and leaning them
white table wines marks the beginning. exposed to the rays of the summer sun.
These white table wines are aged for This baking process acts on the grape
several months, then small amounts of APERITIFS/VERMOUTHS
sugar and gives the Sherry its distinct
sugar and Champagne yeast are added, flavor. After about 3 months of baking,
WHAT APERITIFS/VERMOUTHS
and the wine is promptly bottled and the Sherry is cooled and left to age.
ARE
corked, with the cork clamped down.
Aperitifs are aromatic wines. They are
The bottles are then laid away, and a made by steeping herbs and spices in wine
second fermentation takes place in the and the wine is then brought up to the
sealed bottle. But in the bottle, the proof strength of fortified wines. Both red
bubbles cannot escape as they do from the and white wines are used to produce
top of a vat and, as a result, they actually aperitifs, with the herbs, bark and spices
dissolve in it. The formation of these added to vary the taste.
bubbles, nothing more than carbonic gas,
creates a terrific pressure within the bottle HOW
and necessitates the use of heavy
APERITIFS/VERMOUTHS ARE
containers and reinforced closures.
MADE
It is the usual practice after fermentation is
complete, to stack these bottles on their Vermouth has its beginnings as simple
side. After several months of aging, the white wine. The bash wine is usually
bottles are placed in racks in such a muscatel, sauterne, white port or a mild
manner that their corks point downward. sherry. Aside from being a good quality, a
The bottles remain in this position for natural type of wine is usually sought by
some months and, with time, the natural Vermouth makers. Strongly73 flavored
sediment of the wine slowly settles in the wines are added to this base wine.
neck of the bottle, hurried somewhat by
the attendant who daily turns each bottle. These flavored wines are prepared from
a formula of herbs and spices containing
often as
 many as 40 or 50 different varieties. The
herbs are steeped in heated wine and
allowed to remain in the wine for a period
of several months. After the steeping
period, the wine is drawn off into an
extract tank, more heated wine is added to
the herbs, and they are steeped this time
for about a day.
The second wine is then drawn into the
extract tank to blend with the first wine.
Finally, the highly flavored wine extract
is added to the base wine, in the
proportion called for by the brand
formula, and the new Vermouth is drawn
off into vats to age.

74
 COMMON BAR TERMS
The following is a list of terms and their definitions that you will hear frequently when
working in a bar or restaurant.
Float/Top: An addition of alcohol that is
mixed notthe drink but sits on top.
into
On the Rocks: A drink served over cubed
ice Topless: A Margarita without the salted
Neat: Drink served at room temperature rim on the glass
without ice (With a) Squeeze: A lime “squeezed” on
Straight Up: The ingredients of the top of the drink and dropped into it
drink are chilled before they are
poured into the serving glass. No ice! (With a) Twist: A lemon “twisted” on top
of the drink and dropped into it
Virgin (or Unleaded): A drink
without any alcohol in it Wet: More of the mix
Example: “A Wet Scotch and Soda”
Back (or Chaser): A mix served in a means more of the Soda and less of the
separate glass Scotch than usual.
Example: “Dewar’s on the rocks with a soda
Stone: Any drink that has the word
back” means
Dewar’s served in a glass over ice, and a “stone” in it, contains Orange Juice
separate glass of soda
Dirty / Brave / Black: Any drink
Bruised: A “straight up” Martini that is whose name has any of these three
shaken, instead of stirred words in it,
contain Kahlua
Ditch: A drink with a water mix
Example: Black Russian, Dirty Mother and
Example: “Give me a Johnny Ditch”
Brave Bull – all three drinks contain Kahlua.
means the person wants a Johnny
*Exception: Dirty Martini, off course!
Walker Black Label with water.
Double: A drink with double the amount Multiple: A drink with Frangelico
of liquor; doubles effect the price of the poured on top Example: “A Multiple Black
Electric: A drink
drink Example: with Tequila
“Double Rum n Coke” Russian” means the drink prepared as usual,
mixed in Example: “An Electric
means double the amount of Rum Slow
and fill but topped off with Frangelico Liqueur.
Screw” means the drink
with prepared as
Coke.
usual, but contains (extra) Tequila. Against the Wall: A drink with
Mexican Style:
Screaming: A drink
A drink with Tequila
with Vodka poured Galliano poured on top
on top Example: top.
poured“AonScreaming L.I.T.” Example: “A Vodka and Soda against the
means a Long
Example: “A Island Iced Tea
Slow Screw finished
Mexican with
Style” wall” means the drink prepare as usual, but
some additional Vodka on the top.
means the drink prepared as usual, but topped off with Galliano Liqueur.
topped off with (extra) Tequila.
Frappé (or Mist): A drink poured over Short: A drink served in a rocks glass
crushed ice English: A drink with Gin poured on top
Press: The combination of half Soda Tall: A drink served in a (tall) collins
and half 7-Up glass. It will have the same amount of
liquor but this leaves more room for
more mix.
75
With: When a server orders a bottled
beverage, serve with glassware.
86: A term the service industry uses
when we are out of something.
Example:”86 Patron” means we no
longer have any in stock to sell.
 CALL & PREMIUM REFERENCE LIST
Knowing and using your different “Call” and “Premium” brand liquors is a VERY important
aspect of bartending. Whether your customer orders a Screwdriver, a Gin and Tonic or a
Whiskey and Water, you should ALWAYS suggest a call and premium liquor. This is known as
“up-selling.” Up-selling can generate higher sales and can also increase a bartender’s tips.
When a customer orders a Vodka Tonic, the bartender should ask, “Would you like Absolut
(call) or Greygoose (premium)?” You should always try to suggest the call and then the
premium, the last name they hear is typically what they will order. This is “suggestive selling.”
The following is a list of some of the most common call and premium brand liquors.

VODK MESC BLENDED

A AL WHISKEY
Smi Monte Fleisc
BOURBO
Alban hmann
rnof
f N ’s
COGN
Ancient Kessle
Stoli Age AC
Bench r
Courvoisi
Mark Seagra
er
Sky Buffalo Hennessy
m’s 7
y Trace Remy
Bulleit
IRISH
Martin
3
Jim WHISKEY
Olives Bushmills
Absolut
GIN KENTUCKY
Beam
Jameson
Beefea KnobWHISKEY Murphy’s
e Grey
ter CreekEarly Times
Goose
Bomba Walker’s Tullamor
TENNES SCOTCH
Kettle
y
Deluxe
e Dew
Gordo SEE WHISKEY
One Wild Turkey
n’s WHISKE Chiva
UV
Seagra s
Y Regal
Belve
m’s
RUM
Tanqu George
dere
Bacardi
eray RYE
Dickel Cutty
Sved
Hendri
Captain WHISKEY
Jack Sark
cks
ka
Morgan BulDaniels Dewa
r’s
Ciroc
Mount Gay leit VERMO
Glenl
Meyer’s UTH
ivet
TEQUIL
Ron Rico Jim Cinzano
J&B
CANADIAN Martini &
A Be Johnny
WHISKEY Rossi
Walker
Jose am Tribuno
Canadia BRAN
Cuerv Wild
n Club VAT 69
o Canadia
Turkey DY
Patron nBellows
Mist E
Hornit Crown &
& Co.
Royal
os J
Pendlet
Cuervo 76 K
on
Especial Seagra o
Herradura m’s r
Sauza V.O.
Don Julio
b
el
Paul
Masson
 LIQUEURS/CORDIALS REFERENCE LIST
The following is a list of liqueurs (cordials) generally available. This first
column is the name and the second column lists the main flavor(s) and other
notes of interest.

Liqueur Name Flavor & Notes

Aa Herbal, made
rak in East Indies
Absinthe
Ab
isa substitute
nte Apricot
Ab Herbal, contains
ric wormwood Absinthe
oti substitute, no
ne
wormwood Absinthe
Ab
sint Alm substitute, no
[am-ah-
he wormwood
Herbal,
ond made Eggnog,
in
REHT-toh]
Ab China
made
Orange, inquinine
Hollandand other flavors [ah-MEHR
son Rye andpee-KAWN]
caraway
B Rose petal, anise [AN-ih-
and
Absintheseht]other flavors,
substitute
Ab la made in Italy Cumin
stin c
a Almond
k
Ad Absinthe substitute
li
vo
kaa c
t o
Akvavit ri
(Aquavit) ce
Alkermes de
Florence A
Allasch bs
Almo Black raspberry, made in
in [sham-
Strawberry [SHAM-
France BORD]
ndrad th
Herbal,brey]
made in two colors – green
o e
and yellow Cherry and chocolate,
Alsti su
made in Switzerland Cherry
na bs
Orange, made in France
Ama tit
retto ut 77
Ambr e
osia A
Amer pr
Picon ic
ot
Anes Date, made in Egypt
one A combination of Brandy &
Anise Benedictine Chocolate and cream
tte flavors, Irish whiskey based. Banana
Anisi Honey,
 Liqueur Name Flavor & Notes
Choclai Chocolate and coconut, made in the
r Virgin Islands Chocolate and coconut,
Chococ made in the U.S.
o Herbal,
Claristi Orange,
made in somewhat [KWAN-
Herb bitter troh] [KOM-
ne secretand fruit, bitter dark red par-E]
CocoRi aperitif Orange and Cherry,
Coconut
be made in France
KahluaApricot, very
substitute
Coffeeh sweet
ouse Almond,
Chocolate,
very sweet two colors – Dark and White,
Cointre very sweetvery sweet
Coffee,
au Black
Campa Pineapple,
currant,
ri very sweet
very
Cordial Banana,
sweet
Medoc very sweet
Celery,
Crème de very
Abricots sweet
Crème de Cherry,
Almond very
Crème de sweet
Ananas Strawb
Crème de erry,
Banana very
Crème de sweet Honey and Heather, made in Scotland
[Dram-
Cacao Crème Raspbe bu-E]
Herba
de Café rry,
l,
Crème de very
some
Cassis Crème sweet
what
de Celeri Cherry,
spicy
Crème de very
Herba
Cerise Crème sweet
l,
de Fraises Tangeri
some
Crème de ne,
what
Framboise very
spicy
Crème de sweet
Herbal, somewhat spicy, sugar crystallized on an
Kirsch Crème
78 Mint, enclosed twig Galliano substitute
de Mandarine very
Grapef
Crème de sweet
ruit,
Menthe Cof
made
Crème de fee,
in U.S.
Moka ver
Crème de y
Strawb
Noyaux/Noya sweerry
Crème de Prunelle et
R
Crème de Rose
aAl
Crème de
smo
Liqueur Name Flavor & Notes
Goldwasser Cumin and coriander, with flecks of gold
Grand Orange, made in France
Marnier Cherry
Guignolet Absinthe substitute
d’Angers Honey
Herbsaint Black licorice and rootbeer
Irish Coffee, made in Mexico, rum based
Mist Coffee and chocolate
Jäger Caraway, anise and
meiste other flavors
r Herbal and vanilla
Kahlu Herbal, made in
a secret Herbal,
Kayma made in
gui Scotland
Kumm Coconut, made
el in Barbados
Liqueu Tangerine
r 43 Tangerine
Liqueur Cherry, very sweet
d’Abbey Black licorice,
Lochan made in Greece
Ora Herbal, made in
Malibu Greece
Mandarine Honey Dew melon, originated in Japan
Mandarine Plum,
Napolean Made
Maraschino in
Mastike France
Meta Absint
xa he
Mid substit
ori ute
Mira Herbal,
belle made
in
Mist secret 79
ral Gallian
Mon o
astiq subtitut
ue e
Neo Absint
polit he
an substit
Ojen ute
Ouzo Black licorice, made in Greece
Parfait Lemon and
 Liqueur Flavor & Notes
Name
Sloeberry
Slow Gin Orange and
Southern peach
Comfort Galliano
Strega substitute
Swedish Similar to
Punch Caloric
Tia Punch
Maria Coffee
Triple Orange
Sec Vanilla and Citrus
Tuaca Herbal
Vaklova Gallian
Vallentin o
o substit
Van Der ute
Hum Tanger
Van Der ine
Mint Chocol
Vespetr ate and
o mint
Vielle Anise, fennel and other
cure spice flavors Herbal,
Visnoka made in secret
Cherry
Wishnia Cherry, with spices
k Various herbs and fruits, made in
Yukon Canada
Jack Violet petal, made in France
Yvette

80
 RESUME SKILLS &
PART 1 EXPERIENCE
Often when ads are posted for Bartending jobs, they state they want only bartenders with
experience. You can equate your own previous experience from any industry to the bar and
restaurant industry. The following is a list of skills and qualifications that the service industry is
always looking for.
1. Customer Service – Almost any job has customer service contact. You need to bring
out the customer service skills you have from that job. Talk about how you can handle
challenging customers in any situation. Don’t forget to include your fantastic people
skills and how you love people.
2. Team Player – The key to our industry is being a part of a team. You need to be
willing to do any and all jobs necessary to help your team. Highlight your abilities to
be a team member and leadership skills.
3. Willingness to Learn – A Bartender must always be willing to learn more and
adapt to new systems, learn new recipes and invent new drinks. You must learn
new drinks and computer systems for each place you will work. Many times, each
establishment will have their own recipes for “signature” drinks.
4. Math and Money Handling – It is important for us all to be good at basic math and
handling large amounts of cash with accuracy. If you have ever handled cash, whether it
was large or small amounts, be sure to include that into your resume.

5. Touch Screen or POS System - Most places have touch screen computers in which you
will use to place orders or ring up customers. (POS stands for “point of sale”). You will
need to let prospective employees know if you have experience and on what type of
operating system. The most common systems in the industry are “Aloha” and “Oasis”
for bars and restaurants and “Saber” and “Micros” for hotels and fine dining. Once you
find their websites you will find tutorials and videos on how to use them. Remember,
even if you are an expert; you will still need to learn their system since each one is set
up slightly different.

6. Personality – The most important thing for any bartender to remember is that anyone can
make a drink; it takes personality to be a bartender. As a bartender you must be fun,
engaging and make a good drink. We make the majority of our money from tips and we
are entertainers, listeners, and hosts. Remember to be confident, aggressive, fun and
charming. As those are the qualities all bartenders share regardless of their personalities.

7. Long Hours on your Feet – The food and beverage industry requires very long hours,
odd hours and working on your feet for all of it. It is important to let potential employers
know that you have an understanding of this and are able to work these hours without
any problem. If you have previously had a job with odd hours, late hours and/or worked
on your feet, make sure to bring it to their attention.

81
 1. Flexible Schedule – Always let them know that you have a flexible schedule and are
willing to work whatever hours they offer you. Bars and restaurants have high
turnover and your schedule can change often, so if the shifts they offer you at first are
not ideal, work them for a while as they are likely to change soon and as a new hire
you will not get the prime shifts unless you are covering for someone.

2. Specialty – Every bartender has a specialty, for some of us it is craft cocktail, shooters,
wine or beer. Some students may have an extensive knowledge of liquor; whatever
your specialty is, really focus on it and the type of establishments that would be
interested in specifically. If you would like a job at a specific location study their menu
and become an expert in their part of the industry.

3. Honest – Let them know that you are honest, dependable, reliable and trustworthy.
*Assignment - List your previous jobs that have the above qualifications, they can let an
employer know that you have the skills even though you don’t have bartending experience. Try
to list at least 3 previous jobs. (If you have had that many)

82
 RESUME OBJECT
PART 2 IVE
You want to leave your objective loose so that it can easily be changed per job submission. Each
time you answer an ad you will see that there are 3-5 specific qualities they are looking for;
these will be listed in their ad and you will need to rewrite these specific qualities into your
objective. Yes, you will be constantly changing your objective. Below is a sample of a
Bartending want ad:
Job Description
Provides outstanding guest service by positively interacting with our guests
while serving cocktails, wine, and soft drinks; accurately mixing, up-selling and
serving drinks as well as food to guest in a friendly and efficient manner based
on our standards.
Join our Family of Professionals:
XX Hotels and Resorts are proud to be recognized as one of Florida’s most
respected hospitality companies. Although we have grown from a small
operation to seven hotels with more than 3,000 employees, we have never lost
the personal touch of a small company. XX, founder and president, gives all
credit for the company’s reputation and success to a staff of dedicated
professionals. Their achievements arise from an Open Door Policy that fosters
open communication where associates are encouraged to speak freely.
Physical activity and employee wellness are important priorities at XX Hotels &
Resorts. We are honored and excited to be recognized by the American Heart
Association’s! Start movement as a Platinum-Level Start! Fit-Friendly Company!
We are committed to providing the best workplace environment possible. This
benefits our associate’s health and produce even more positive results for our
company overall.
Excellent career opportunities, extensive, innovative benefits, and personal
enrichment reward an individual? We are committed to quality and service.
The result is a level of employee longevity, unique in the hotel industry, and
that fosters a sense of family in a friendly environment. We welcome new
applications from motivated people who want to make a contribution and are
looking for a work “home”.
As you read the ad you can see the specific qualities they are looking for in a
bartender. These are the qualities you want to be sure are in your objective.
*Assignment – Google “Resume Key Words” and “bartending objective”.
Then choose 5-10 words that fit you from the list and then write an objective.
It is always a great idea to have the resume key list handy, since you will
always be changing your objective and applying new words to fit their job
description.
83
 RESUME PHOTO – CONTACT INFO –
PART 3 REFERENCES
A photo is a great idea for your resume. Since we are considered to be an entertainer, we need to
show them our friendly face. You will notice as you start to job search that most places will ask
for a head shot and those that do not will appreciate it. It’s important to remember that we are
fun, friendly and creative. So when choosing a photo, you will want one that shows that you are
nice, welcoming, clean, a good face for their establishment. NO glamour shots, pictures of you
at the bar drunk or being wild and crazy.
Choose a picture that shows who you are, always ask family since they will give you an
honest opinion on what shows your best qualities.
It is best to put your full name first followed by your phone number and email. Do not put
your address on the resume unless you live very close to the establishment, if you do not live
close it could work against you if they think you live to far away.
If you have or will take the TiPS class you should add that under your education! This will
show the establishment that you have taken the extra steps and are serious about you career
choice and will give you a better chance than someone who does not have it listed.
It is a good idea to have 3-4 references on the resume with titles, phone numbers and email
addresses. You do not need to put addresses but you may be asked for this info if you fill out
an application so have it ready. It is also a good idea to have a few letters of recommendation.
When you go in person to apply, (which is THE most successful way to apply) be prepared for
anything. You will most likely be asked for your resume. You may also be asked to fill out
their application, so have a PEN. Being prepared is a very easy way to show the manager how
professional you are and when you also hand them the reference letter(s) it gives them
additional information on you. You should have about three of these and they can be industry
related if you have previous food and beverage experience or they can be about the skills you
have acquired in other industries that can be related to bartending. Personal references are good
as well but remember you don’t want to have them too much, they are busy people and don’t
have time to read through 10 pages.
*Assignment – If you have a resume builder in the software on your computer,
build your resume. If you do not have a resume builder on your computer,
google “resume builder bartending”. Then build your resume, we will be fine
tuning them in class the day you graduate.
Do not worry about it looking perfect, most of us are not professional resume
builders.

84
 MID TERM A
HIGHBALL – MARTINI – 2 LIQ – CREAM
What is the mixer for a Press?
1. &
2. What do you add to a Madras to make it a Sex on the Beach?

3. What liqueur is almond flavor?

4. What is tequila made from?

5. How many ounces are in a Martini?

6. What is the difference between well and call?

7. What is a jigger used for?

8. What is the first thing you do when someone orders a Martini Up?

9. What do you add to a Martini to make it a Gibson?

10. What does “perfect” mean when ordered?

11. What is a Double?

12. What is a Tall?

13. What is the flavor of Kahlua?

14. Where does gin get its flavor from?

15. What is tonic typically garnished with?

16. What is the difference between 7-Up, Soda and Tonic?

85
 1. What type of vermouth is used in a Martini?

2. Where should you always build your drink? .

3. What holds the well bottles?

4. What are 5 questions you may need to ask when someone
orders a Martini? a.
a.

b.

c.

d.

5. What is a cocktail served in when ordered “straight up”?

6. What should you serve when someone orders a Martini or Manhattan?

7. What is grenadine?
8. What can you substitute for ½ & ½ ?
9. What does neat mean?
10. How would you up-sell a Manhattan?

11. What does dry mean?

12. What are the two types of vermouth?

13. What is the order of the bottles in the well?

14. Why would you burn the ice?

RECIPES

GIN OLD CAPE

RICKEY FASHIONED COD

86
CUBA SEA CO
LIBRE BREEZE BULL

TOASTED COS DIRTY

ALMOND MO MARTINI

MA
NN

What are the following types of

brands?

Midori Hennessey Malibu Rum

Seagram’s 7 Southern Comfort Kettle One
Bacardi Knob Creek Patron
Glenlivet Capt. Morgan Raspberry Stoli

87
 MID TERM B
HIGHBALL – SHOTS - SOURS
What is the mixer for a Press?
1. &
2. What do you add to a Madras to make it a Sex on the Beach?

3. What liqueur is almond flavor?

4. What is tequila made from?

5. What tool do you use to layer a shot?

6. What is the difference between well and call?

7. What is a jigger used for?

8. What is the most important ingredient in a drink?

9. What do you garnish a Collins with?

10. What does “on the rocks” mean?

11. What is a Double?

12. What is a Tall?

13. What is the flavor of Jägermeister?

14. Where does gin get its flavor from?

15. What is tonic typically garnished with?

16. What is the difference between 7-Up, Soda and Tonic?

88
 1. What would you use in place of Triple Sec for a Top Shelf Marg?

2. Where should you always build your drink? .

3. What holds the well bottles?

4. What are 3 questions you may need to ask when someone orders a
Margarita? a.
b.
c.
5. What is a cocktail served in when ordered “on the rocks”?

6. What is another name for “Sweet & Sour”?

7. What is grenadine?
8. What is the difference between Triple Sec and Blue Curacao?
9. What does neat mean?
10. How would you up-sell a Margarita?

11. What is the flavor of Chambord?

12. What is the order of the bottles in the well?

13. What is bitters?

14. Why would you burn the ice?

89
RECI
PES

GIN OLD CAPE

RICKEY FASHIONED COD

LONG A MARGAR
ISLAND IT M ITA
F

JAP CHOC JAGER

SEX CAKE BOMB

KA
MI

What are the following types of

brands?

Midori Hennessey Malibu Rum

Seagram’s 7 Southern Comfort Kettle One
Bacardi Knob Creek Patron
Glenlivet Capt. Morgan Raspberry Stoli

90
 MID TERM 1
What is the mixer for a Press?
1. &
2. What do you add to a Madras to make it a Sex on the Beach?

3. What liqueur is almond flavor?

4. What is tequila made from?

5. How many ounces are in a Martini?

6. What is the difference between well and call?

7. What is a jigger used for?

8. What is the first thing you do when someone orders a Martini up?

9. What do you add to a Martini to make it a Gibson?

10. What does “perfect” mean when ordered?

11. What is a Double?

12. What is a Tall?

13. What is the flavor of Kahlua?

14. Where does gin get its flavor from?

15. What is tonic typically garnished with?

16. What is the difference between 7-Up, Soda and Tonic?

17. What type of vermouth is used in a Martini?

91
 1. Where should you always build your drink? .

2. What holds the well bottles?

3. What are 5 questions you may need to ask when someone
orders a Martini? a.
a.

b.

c.

d.

1. What is a cocktail served in when ordered “straight up”?

2. What should you serve when someone orders a Martini or Manhattan?

3. What is grenadine?
4. What makes a Dirty Martini dirty ?
5. What does neat mean?
6. How would you up-sell a Manhattan?
7. What does dry mean?
8. What are the two types of vermouth?
9. What is the order of the bottles in the well?
10. Why would you burn the ice?

RECIPES

GIN OLD RED HEADED

RICKEY FASHIONED SLUT

92
CUBA SEA JAP
LIBRE BREEZE SEX

SURFER ON COS VEGAS

ACID MO BOMB

MA
NN

What are the following types of

brands?

Midori Hennessey Malibu Rum

Seagram’s 7 Southern Comfort Kettle One
Bacardi Knob Creek Patron
Glenlivet Capt. Morgan Raspberry Stoli

93
 FINAL EXAM PRACTICE
Two types of vermouth
What does Neat mean?
Well vs Call
What are the
following flavors?

Midori Jager

Goldschlagger Cointreau
Kahlua

Malibu Rum

What is tequila made from?

3 Marg ?’s

4 Martini
?’s

What time do we stop serving alcohol in Colorado?

What is the legal drinking age?

RECIPES

WHISKEY TOM WHITE

SOUR COLLINS RUSSIAN

94
LEMON TEQUILA VODKA
ADE SUNRISE GIMLET

LONG WASH VEGAS

BEACH IT APPLE BOMB

MAD
RAS

What are the following types of

brands?

Midori Hennessey Malibu

Seagram’s 7 Southern Comfort Kettle One
Bacardi Knob Creek Patron
Glenlivet Capt. Morgan Raspberry Stoli
Absolut Grey Goose Jose Cuervo
Chambord Johnny Walker Bombay
Crown Royal Hornito’s Jim Beam
C.C. Meyer’s Frangelico

95