BAR KNOWLEDGE

There are many version about the origin of bar. In books published
in America, it mentioned that bar comes from North America, while in Europe version bar comes
from English word “Barre“(language in middle class). This word is first introduced by Shakespeare
in 1592. In here “Barre” is defined as: The bulkhead barrier of the table where the beverage and the
food are served to the guests in the inn, hotel, coffee shop, or the railway station. In the present
meaning, bar is: “A place that sales drinks/beverages (alcoholic or non) and provides place to
consume/enjoy the drinks including the service in the purpose to get profit. In the hotel, bar
function as supporting facility of the hotel.

Bar is a place where drinks are served. There is usually a small Snacks Menu too. The service is fast
and quick. It is a place which serves soft and alcoholic beverages including draft and bottled beer,
wine spirits and cocktails. The term “a bar” means a specialized counter which drink are served. It
is also the method of serving customers from counter. The back bar is set of shelves of glasses and
bottle behind the counter. Customers are served by barman at the raised counter. Customers sit on
stool along the raised counter. Sometimes chairs and tables are also available. Food is also served in
the bar. Some bars have entertainment on a stage, such as a live band, comedians, as floor show
also. Hotel bars are called hotel lounges or lounge bar.
As a commercial place, where mostly the people will spent their time after works, to get any several
of drink, some of bar also will be completed with light foods or snacks.
Bar can be divided into 2 types:
1. Public Bar/Front Bar
2. Service Bar/Dispense Bar
PUBLIC BAR
Bar that serves drinks to the public sales, where the bartender can be directly related to the guest
while making drinks This bar if located inside the hotel (part of hotel facilities) and all the activity,
or operation is under support and controlled of the hotel bar, but has the same function.
Various Type of Public Bar
- Cocktail Bar,
Usually found in hotels, airports and restaurants, these upscale bars are known for
mixologists, signature drinks, and premium spirits brand also can be freestanding.
Therefore bartenders working in this place need special cocktail-mixing skills. They
sometimes open only in the evening and they usually offer tray service as well as bar
service.
A large variety of drinks particularly cocktails is always served in this bar.

- Night Club,
They serve cocktails and mixed drinks as well as a range of beers, both local and imported.
Often they offer both tray and bar service, and they are open until the early hours of the
morning. These large venues usually have a dance floor and a great sound system. Some
have a DJ, others feature live music, and some have both. They also have one or more main
bars.

1
 - Snack Bar
A bar that sells limited beverage and light food, such as sandwiches/snacks, etc

- PUB (Public House)

The classic Public Bar was a dirty place back in a day and definitely not luxurious. It was for
the working man and did not have all the bells and whistles. Originally found in England. It
was used for the workers in England to spent their time after work, and the workers can
enjoy the drinks and light foods here.

- Discotheque
Recently known as Night club. Night clubs are open for a limited period usually from
evening until late night. A dance floor, live music and dance are usually associated with a
nightclub. They require special government permit.

- Pool Bar
This type of bar will be located near the swimming pool. It will be provided any beverages
and snacks for the clients are swimming in the pool.

- Sunken Bar
As the name suggests, these bars are sunk (immersed) and surrounded by water on all
sides. It is built in the middle of a swimming pool. These bars are usually found in resort
hotels where guests spend a lot of time in and around the pool so the guest can order and
enjoy their orders and drinks without leave a swimming pool.

SERVICE BAR/DISPENSE BAR

This type of bar will be dedicated for guest stayed in hotel only. The guest will order their
beverages through waiter/ss, and waiter or waitress will be responsible to serve the guest orders in
the restaurant or rooms.

BAR LAY OUT

Bar Display
This area is located in the back of the bar, behind the Barman. Liquors and drinking glasses are
displayed here. The main function of this area is to attract the customer interest, and to encourage
him to buy drinks by displaying beverages, glasses etc in attractive manner.

Bartender’s Station
This is a station for a bartender only, where drinks are prepared and mixed. It is equipped with a
cocktail area, sink unit, refrigerators and other necessary equipment, and area for glasses and
supplies. The station should made from stainless, material easy to clean. The hygiene and
cleanliness of the station must be well maintained.

2
Bar Counter
This is a long table where drinks can be served to the customers. The counter should always be kept
clean and supplied with the required equipment and supplies. It should be made from durable but
attractive material, and comfortable for the service as well as consumption of drink.

Bar Lounge (Bar Room),

This room will be used by costumers to sitting and enjoy the Drinks. This room will be completed
with sound system, ventilation, decoration etc. This Room should be comfort used by costumers.

Bar Storage
This room will be used to keep any beverages. And this room should be kept clean at all-time and it
has enough ventilation to avoid the room fetid. The storage of the bar can be categorized in two
types: Cold storage for all hazardous stock such as milk, fruits, or garnishes. And Room temperature
storage for all beverages, which not require a temperature, controlled.

BAR ORGANIZATION CHART

Bar Manager

Assistant Bar
MgrManager
Head Bar/Bar Captain

Bartender

Assistant Bartender

Bar boy / Bar Back Bar Waiter/ss

BAR DEPARTMENT JOB DESCRIPTION

Bar Manager (Beverage Manager)
- Responsible for monitoring all the operational of bar
- Responsible for staffs increasing knowledge’s, skill and attitude
- Responsible for purchases any beverages or equipment’s bar
- Oversee the implementation of inventory and maintain control systems
- Make standardization for operational bar
- Make and determine policies related operational bar
- Responsible to handling the guest complains
3
 - Making and calculating the PnL (Profit and lost) Report.
- To ensure all the bar promotion running well in beneficial circumstances.

Assistant Bar Manager

- Assists the Bar Manager, ensuring compliance with quality and sanitation standards and
procedures in all Bars and lounge
- Supervises the daily beverage operations in all Guest as assigned by the Bar Manager
- Assists the Bar Manager to generate maximum sales and profits by creative work
procedures
- Controls the daily work of Bar service staff in the assigned bar
- Ensures all bars are fully stocked to par level at all times
- Ensures Guests are not kept waiting unreasonably for service in any bar or associated area
- Supports the Bar Manager in his cost control responsibility through close monitoring of the
inventory
- Supervises daily self-inspection checks to ensure all bars, bar pantries, machinery and
storerooms meet all Company sanitation and safety requirements

Head Bartender or Bar Captain

- Take full responsibility for outlet operation bar
- Responsible for staffs increasing knowledge’s, skill and attitude
- Responsibility for bar preparation and controlling the FIFO (first in and first out) of the
stock
- Responsible to ensure drinks being serve to the guest by the SOP (standard operational
procedure)
- Welcoming the guests with warm greetings as the guest’s satisfactions is always on priority.
- Responsibility for bar’s administration such as inventory, drinks supplies, logging the
expirations products and staff scheduling.
- Make certain that all bar lounge are compliance in sanitation standard.
- To ensure that all standard quality of service in bar lounge/room are applied.
- Responsible to handling and resolving at first for the guest complains before handed over to
the Manager.
Bartender
- Make sure that all beverages display and garnishes are completed and ready to used
- Ensure that all bartender station is ready for the whole day operational.
- To use the cocktail’s recipes according to the company’s standard manual.
- Make and serve any mixing drinks/cocktails as the orders
- Will be responsibility also for billing/cashier.
- Receive and welcome customers into the bar courteously
- Greet and take orders from the customers
- Serve alcoholic drinks like liquor, beer and wine to customers
- Serve food and snacks to customers in a bar
- Maintain the bar outlet in neat and orderly manner
- Maintain and manage setting of tables and seating arrangements for bar customers.

4
Assistant Bartender

- To assist bartender in maintaining and stacking of supplies like alcoholic drinks

- Initiate joyous customer service experiences through courteous duties.
- Performing duties as bartender in any case that the bartender is not available.

Bar Waiter/Waitress
- Make sure that all furniture in bar lounge are cleans
- Responsible for the cleanliness of equipment’s used
- Taking Beverage order
- Serving beverage order
- Presenting the bill
- Re set -up the table and chair after used.

Bar Back

- Setting up the bar, preparing garnishes, special mixes, and syrups.

- Filling ice bins; washing glassware and utensils.
- Having good knowledge of sanitation standard and dealing with chemicals to clean the
entire bar areas and tools.
- Maintaining supplies of towels, napkins, picks, straws, stir sticks, and matches
- Keeping bar surfaces and ashtrays clean washing fixtures.
- As a runner to backing up the entire necessary act to support the bar operational.
To make sure the operational of bar are running well, every bar staff’s should have a good
knowledge; skills and attitude while making and serving any beverages. Standard quality of service
should be implemented to make certain the guests are satisfying with the services.

Bar Equipment’s

 Installed Equipment
o Ice Making Machine, This produces either ice cubes or crushed ice.
o Refrigerator, this is used for cooling beverages, garnished and other items.
o Sink, this is used for washing and cleaning bar hand tools, glasses and so on.
o Electric Blender. For making mixed drinks (blending) or milk shakes.
o Coffee Making Machine, for preparing hot coffee or for hot water.
o Draught Beer Unit, used to serve draught beer.

5
  Bar Hand Tools
- Shaker, Consist of a container, a strainer and a lid it must be of very good quality
because it is used very often (made from stainless steel).
- Mixer, Should be of top quality glass, completed with a stainless steel spring strainer.
Used for making mixed drink by stirring.
- Jigger, Used for measuring liquid. It can be made of glass or stainless steel, either single
or double.
- Long Bar Spoon, Used to stir ingredients. It should be as simple in design as possible.
- Openers, Include bottle and can openers and corkscrew.
- Fruit knife, this should be very sharp and thin. It is used for cutting to prepare
garnishes.
- Ice Tong or Scoop, Are always used in front of the customer, therefore they must be
sparkling clean and of good quality.
- Pourer, Its main function is to facilitate the flow of liquid through bottle and helps in
controlling the amount of liquid being poured.
- Muddler, A muddler is an essential bar tool that is used to smash cocktail ingredients. It
is used in some of the most popular cocktails such as the Caipirinha, Mojito, and Old-
fashioned.
- Strainer, used to filter ice cube when the drinks is ready to served
- Juice Container, it will be used to keep any juices.
- Garnish Container, it will be used to place some garnishes
- Cutting board (wood or plastic), funnel fruit squeezer, measuring spoons, etc.

Others
Bar tray, bill cover, Wine cooler, wine basket, Straw holder etc

6
GLASS WARE

Un-stemmed Glasses
The glasses that belong to this type are:

- Short - High Ball

- Old Fashioned - Collins
- Juice - Beer Mug
- Zombie - Sundae

Stemmed Glasses
Some of these glasses are:
- Liqueur - Brandy Snifter
- Cocktail - Sour
- White Wine - Red Wine
- Sherry - Champagne Saucer
- -Beer Pilsener - Water Goblet

Un-stemmed Glass

Stemmed Glass

7
Un Stemmed and stemmed glass can be used as follow:
- Water goblet : it will be used to serve ice water
- White wine glass : it will be used to serve white wine
- Red wine glass : will be used to serve red wine
- Champagne glass : will be used to serve champagne/ spumante
- Brandy snifter : it will be used to serve brandy
- Champagne saucer : commonly used for certain cocktails such as daiquiris
- Irish Coffee glass : it will be used to serve special coffee ( Irish coffee)
- Sherry glass : generally used for serving aromatic alcoholic beverages, such as
sherry, port, aperitifs, and liqueurs, and layered shooters.
- Cocktail glass : It is mainly used to serve cocktails.
- Sour glass : it is mainly used for mixed drink such as amaretto.
- Collin : Collins glass is a glass tumbler which typically will contain 300 to
410 milliliters It is used to serve mixed drinks, especially Tom
Collins cocktails also used to serve soft drink / long drinks
- Hi- ball : Highball glass is a glass tumbler that can contain 240 to 350
Milliliters (8.4 to 12.3 imp fl oz; 8.1 to 11.8 US fl oz). It is used to
serve highball cocktails and other mixed drinks.
- Old Fashion glass : The Old Fashioned glass, lowball glass, or rocks glass is a short
tumbler used for serving an alcoholic beverage, such as whisky,
with ice cubes (“on the rocks”).
- Short glass : Mainly used for straight up drinks such as whisky straight up
- Zombie glass : Usually used for zombie cocktail
- Beer Mug : Mainly used to serve bottle of beers
- Pilsner Glass : used to serve draught beers
- Juice glass : Generally used to serve any juices

Bar Supplies

 Garnishes
Garnishes are used for decorating and improving drinks. Example includes cherries. Olives,
cocktail onion, sliced fruit (orange, lemon, lime, papaya, pineapple).

 Groceries
They are used for improving the flavors and taste of the drinks. Examples are salt, pepper,
Tabasco, L & P sauce gloves, nutmeg, cinnamon stick, eggs etc.

 Mixers
They are included fruit juice, syrup, water, mineral water, milk, cream, coffee, etc.
Other Supplies or Miscellaneous
Such as straws, stirrers, cocktail napkins, ashtrays, matches, toothpicks, writing tools, beverages
list, coasters etc.

8
 Classification of Beverage

Alcohol Beverage Non-Alcohol Beverage

Fermented Natural mineral Water

Distilled

Artificial mineral water

Spirit Liqueur Aperitif Digestive
Wine
Juice
Table Wine
Sparkling Wine Whiskey
American Squash
Fortified Wine
Aromatized wine
Scotch Under General Brand
Gin Irish Nourishing drink
Canadian
Under Proprietory brand
Japanese
Beer Vodka Stimulated drink

Lager
Porter Rum
Stout
Ale Tequila

Cider Brandy

Others Spirit

NON-ALCOHOLIC BEVERAGE

COFFEE

ARABICA ROBUSTA LIBERICA

COFFEE

The coffee plant is an evergreen shrub, classified under the genus Coffea, and part of the botanical
family Rubiaceae. There are several species of Coffea, the finest quality being Arabica, which
today represents 59% of the world’s coffee production.

9
ARABICA
Arabica originated in the highlands of Ethiopia. It is sensitive to hot and humid conditions, and
grows at altitudes of 1.25-1.55 miles. Arabica grown at higher altitudes is associated with the
emergence of higher quality characteristics during roasting.
The coffee bean is actually the seed of the coffee plant, found inside a red fruit often called the
cherry. Each cherry contains two seeds (beans) surrounded by a membrane called the parchment,
and a layer of sweet pulp. Arabica beans are fairly flat and elongated, with a sinuous groove.

Genetically Arabica is the only species with 44 chromosomes of Coffee. Chemically, Arabica’s
caffeine content varies from 0.9 to 1.7% of each bean’s volume.

ROBUSTA
Coffea canephora (Coffea robusta), commonly known as robusta coffee, is a species of coffee that
has its origins in central and western sub-Saharan Africa. It is a species of flowering plant in the
Rubiaceae family. Though widely known as Coffea robusta, the plant is scientifically identified as
Coffea canephora, which has two main varieties, robusta.
The plant has a shallow root system and grows as a robust tree or shrub to about 10 meters. It
flowers irregularly, taking about 10–11 months for cherries to ripen, producing oval-shaped beans.
The robusta plant has a greater crop yield than that of C. arabica, and contains more caffeine – 2.7%
compared to arabica's 1.5%. As it is less susceptible to pests and disease, robusta needs much less
herbicide and pesticide than arabica.

Approximately 30% of the coffee produced in the world is robusta. It is mostly grown in Vietnam,
where French colonists introduced it in the late 19th century, though it is also grown in Africa and
Brazil, where it is often called conilon. In recent years, Vietnam, which produces mostly robusta, has
surpassed Brazil, India, and Indonesia to become the world's single largest exporter of robusta
coffee. Brazil is still the biggest producer of coffee in the world, producing one-third of the world's
coffee, though 80% of that is C. arabica.

LIBERICA
Coffea liberica (or Liberian coffee) is a species of flowering plant in the Rubiaceae family. It is a
coffee that is native to western and central Africa from Liberia to Uganda and Angola. It is also
naturalized in the Seychelles, the Andaman & Nicobar Islands, French Polynesia, Central America,
the West Indies, Venezuela, Colombia and Brazil
10
The Coffea liberica tree grows up to 20 meters in height, producing larger fruits than those found on
Coffea arabica trees. This coffee was brought to Indonesia to replace the arabica trees killed by the
coffee rust disease at the end of the 19th century. It is still found in parts of Central and East Java
today.

Liberica is a major crop in the Philippines. The town of Lipa (now Lipa City) became the biggest
producer of arabica in the 1880s, but collapsed when the coffee rust disease arrived in the 1890s,
killing almost all coffee arabica plants, which threatened the variety with extinction. Today, the
provinces of Batangas and Cavite in the Philippines are producers of a variety of liberica known as
'Baraco'.

Those type of coffee can be served as regular american coffee, diccaffeinated coffee, instant coffee,
any special coffee such as cappucino, espresso etc.

TEA
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves
of the Camellia sinensis, an evergreen shrub native to Asia. After water, it is the most widely
consumed drink in the world. There are many different types of tea; some teas, like Darjeeling and
Chinese greens, have a cooling, slightly bitter, and astringent flavour, while others have vastly
different profiles that include sweet, nutty, floral or grassy notes.

TYPE OF TEA

Black Tea Green Tea Herbal Tea Decaffeinated Tea

BLACK TEA
Black tea is the world most popular tea. Only black tea oxidized 100% through a process of
crushing the leave and exposing them to warm moist air for a special time. Black tea is withered,
fully oxidized and dried. This process gives the teas a dark color and a characteristic, mellower
flavor than green teas. Most black tea mix well with milk and or sugar.
Black tea including favorites like Earl Grey, English Breakfast Tea, Golden Monkey, and Darjeeling.

GREEN TEA
Green Tea is the general classification for tea that is either minimally oxidized or not oxidized at
all. Green tea is generally more vegetal or earthy in flavor and is lighter and cleaner than most other

11
teas. China is the main producer of the green tea with the selection in the hundreds while Japan
only producer Green Tea but with less variety.
Several varieties of green tea exist, which differ substantially due to growing conditions,
horticulture, production processing, and time of harvest. Example: Japanese Sencha, Geimaica,
Jasmine Butterfly

HERBAL TEA
Herbal teas do not contain Camellia sinensis so they contain no caffeine (except Mate product).
Herbal are mixture of various leaves, flower, fruits or other plant part that are carefully mixed to
create a unique and enjoyable flavor. Kind of herbal tea such as chamomile, peppermint, ginger,
rooibos.

DECAFFEINATED TEA
Most decaffeinated teas in the world are decaffeinated once the tea has been processed or in its
‘made’ stage at special factories in Switzerland and Europe. The tea retains the bright color and the
full-bodied character. Characteristics is superb full tea with delicious malty notes reminiscent of
caramel. It has excellent depth and a lovely rosy cup. Willow Stream Spa Blend is one of
decaffeinated tea.

ARTIFICIAL MINERAL WATER

Artificial mineral Water is a beverage that typically contains water (often, but not always
carbonated water), a sweetener, and a flavoring agent. The sweetener may be sugar, high-fructose
corn syrup, or a sugar substitute (in the case of diet drinks), kind of soft drink.

NOURISHING DRINK

Nourishing drink a non-alcohol beverage healthy drink is the provision, to cells and organisms, of
the material necessary (in the form of food) to support life. Many common health problems can be
prevented or alleviated with a healthy diet. Malted milk and milk shake are kind of that drink

STIMULATED DRINK
A beverage that raises level of physiological or nervous activity in the body of any biological system.
These can be natural drinks like tea and coffee. The purpose of this drinks are to make us stay
awake or alert.

ALCOHOLIC BEVERAGE

ALCOHOL BY VOLUME
Alcohol by Volume is the method used throughout most of the world today. It is calculated as a
percentage and it refers to the amount of pure alcohol per volume of beverage e.g. – 1% ABV = 1 ml
per 100 ml of beverage. So 43 % on the label of a 750 ml spirit bottle would mean that 43% of the
bottles contents is pure alcohol.

Alcohol measure by Proof used generally in the U.S.A. is basically calculated by doubling the ABV
%. For example 50% ABV = 100 Proof
43% ABV = 86 Proof
100 % ABV = 200 Proof
12
Methods of making alcohol

1. Fermentation – Sugar + water + yeast = Fermented beverage + CO2

ABV - In-between 2 and 20 %
Examples - Beer, Wine, Champagne
The process where yeast is added to the raw ingredients which converts the sugar to
alcohol and carbon dioxide.
2. Fortification - Fermenting beverage + Spirit = Fortified beverage
ABV - in-between 10 and 24 %
Examples - Port, Sherry, Vermouths
The process where a spirit (usually brandy) is added to fermenting product. Adding the
spirit stops the fermentation process and of course raises the ABV %
3. Distillation - Fermented beverage + Heat = Distilled beverage
ABV - 40 to 100 %
Examples - Spirits or bases for liqueurs
The process where a fermented product is heated to extract only the pure spirit.
4. Maceration - Cold Spirit + Pulverized ingredients (fruit) + Time
The spirit then extracts the flavor/s from the raw ingredient.
Examples - Most berry liqueurs
5. Percolation - Pulverized ingredient + Spirit + Heat + Filter
The heated spirit extracts the flavor from the raw ingredient much like when making
filter coffee.
Examples - Most Coffee liqueurs and Crème de Cacao white and dark.
6. Infusion - Heated Spirit + Pulverized ingredients + Time
Something of a combination of 4 + 5 very effective way of producing alcohol, as flavors
are more clean and subtle, strength of infusion can constantly be monitored and
flavorings can be removed when necessary.
Examples - Some Gins, Flavored Vodkas (Zebrowka – Bison grass)

FERMENTATION BEVERAGE

The process of fermentation

Alcohol can be made from anything that contains sugar or anything that can be converted to sugar
such as starch. (Grain, fruit, vegetables, plant life. ECT) The three important ingredients in
fermentation are sugar from the fresh product, yeast which starts and aids the process and liquid
which if not supplied by the fresh fruit like in beer, water will be added for liquid content and also
somewhat aids fermentation. Basically the sugar through fermentation is converted to alcohol and
carbon dioxide

Fermented products

Beer
There are four common ingredients used in making beer: malted barley – the fermentable raw
ingredient, hops – the seasoning that gives beer its typical flavor, yeast – the agent of fermentation
and water – the liquid content. However other ingredients such as rice, corn or fruit are not
uncommonly used, although the first four ingredients are most popular. Every nation in the world
today produces beer and the product produced will usually be dependent on culture, available
ingredients and taste preference. ABV varies between 2 – 15 %

13
Styles of beer
There are hundreds of different styles of beer around the world, and even more brands. Listed
below are the most common styles of beer available.
 Lager
Lagers are cleaner, drier, less of sweet and more rounded than ales and have a less fruity aroma
often described as a grassy nose. They are always served cold and are clear and light in
color. Example: Castle Lager, Amstel Lager, Heineken, Beck’s.

 Stout
Stouts have a dark almost black color to them, some of the malt used is roasted during the
kilning process to impart the dark color and characteristic flavor. Commonly described as
having a roasted or toasted taste with plenty of hop character. Example: Guinness, Storm Iron
Stout.

 Pilsner
A true Pilsner has a good, soft malt character and balanced dryness, with a notable degree of
bitterness and hop aroma. Example: Bintang, San Miguel.

 Ale
The term ale refers to method of fermentation, which happens at comparatively warm
temperatures and yeast floats to the top making ale top-fermented. Ales have a fairly complex
flavor and fruity aroma and palate. Example: Boddingtons.

Ciders
These beverages are made through the process of fermentation and in essence very much
resembles the process of making beer, however the base or fresh ingredient will most commonly be
apples. The taste of cider may vary between sweet and dry. Examples of ciders available locally are
Savannah, Hunters, Crossbow, Scrumpy Jack and Blackthorn ABV between 2-8 %

Wine
The origins of wine are unknown but it is more than likely that it was one of the earliest forms of
alcohol to be consumed by man. It is also very possible that wine was discovered quite by accident,
all that would need to have happened was for grapes that perhaps had a natural yeast present was
forgotten about and then rediscovered at a later stage. The end result would have been surely a
poor tasting and completely unrefined product, but the beginning of wine, as we know it today.
So the ingredients in wine are yeast, which is the active fermentation agent, and grapes that provide
not only the liquid content, but the sugar as well, which can be converted to alcohol. ABV varies
between 12 and 18 %.

Wine tasting
Three major factors govern the appreciation of wine – colors, aroma and taste. Wine offers a
threefold “sensory” appeal. That is why those who love wine fist hold the glass up to the light, then
smell it and finally taste it. The pleasure of anticipation is half the fun, and in drinking wine each
step in the process adds to the enjoyment.

Color
A wine should be clear and brilliant, the color also gives the initial indication of the wine’s body: the
deeper the colors, the fuller the wine. This of course applies only to wine of the same type since
two dissimilar wines cannot be compared.

14
Aroma
The aroma is determined by the subtle, pleasant “perfume” a wine gives off. More than half of our
sense of taste is dependent of our ability to smell. The bouquet aroma and perfume ect. of wine
tells much of what the taste will be.
Taste
Finally after the aroma of the wine has “promised” a certain taste, the palate should confirm it and
add the aftertaste that is experienced after the wine has been swallowed. Tasting should be carried
out very carefully and seriously.

Types of wine
 Table Wine / Natural Still Wine
Is an alcoholic drink, made from fermented grape juice or other fruit (plum rice wine) with
yeast. Kind of natural still wine such as:
- Red wine
Red wine made of red grape in contact with their skins. The grape variety for red
wine kind of Cabernet Sauvignon, Shiraz, Pinotage, Cabernet Franc, Pinot Noir,
Syrah, Malbec, etc.
- White wine
White wine made from red and white grapes, but without any skin contact. Some of
grape variety for white wine are Chardonnay, Sauvignon Blanc, Chenin Blanc,
Gewurztraminer, Trebbiano, Riesling, etc.
- Rose
Rose wine is made by leaving red grape in skin contact for a very short time. The
color come only from the skin, so if you have short skin contact, the wine will not turn
red but only “pink” (rose wine). The varietals most often used in making a rosé wine
include Pinot Noir, Syrah, Grenache, Merlot, Malbec, Cabernet
Sauvignon, Tempranillo, Sangiovese, and Zinfandel.
- Dessert wine
The grapes are allowed to mature on the vine for longer, so the grapes will be much
sweeter before harvesting. - Muscatel, Hanneport

 Sparkling Wine
Sparkling wine made from natural still wine with adding carbon dioxide (CO2) during
fermentation. A much cheaper alternative to Champagne. - J.C, le Roux

Champagne – The grapes are only harvested in the Champagne region in France; once the
wine is bottled yeast is place inside allowing a second fermentation to take place. The
bubbles in Champagne therefore are naturally created. Need to be remembering that all
champagne is sparkling wine but not all sparkling wine is champagne. Moet en Chandon,
Bollinger

 Fortified wine
Made from natural still wine with added a spirit (usually brandy) kind of Sherry and Port.

 Aromatised wine –
This kind of wine made from natural still wine with added a spirit and flavored with herbs,
spices and other botanicals, such as Vermouth, Dubonnet

15
 Types and Sizes of Bottles
 Spilt : Contains 20 Cl of wine.
 Half Bottle : Contains 40 Cl of wine.
 Imperial Pint : Contains 60 Cl of wine.
 Full Bottle : Contains 80 Cl of wine.
 Magnum : Contains 160 Cl of wine.
 Jero Boam : Contains 320 Cl of wine.

Wine taste Terms

 Brut / Nature : Very dry.
 Extra Dry - Less Dry : Less dry.
 Sec : Fairly sweet.
 Demi Sec : Sweet.
 Demi Doux : Very Sweet.
 Doux : Extremely Sweet

How to read wine labels

o The name of the wine

or/and proprietary name
o Grape variety
o Country and region of origin
o The vintage of the wine

16
Wines Food Harmony
In restaurant, guest will order wines to accompany their food, which have been ordered. The
selected wine should suitable with the taste and the colour of the food. The following are
recommending in marrying food with wines:

 Red Wines go with red meats (beef and Lamb).

 White wines go with white meats (veal, chicken, pork) and also sea foods (fishes, lobster,
prawn).
 Rose wines go with red and white meat.
 Sweet wines go with sweet food foods (cakes, fruits).
 Dry, light wines go with light food (oyster, caviar, Fishes, Poultries and white meat).
 Full Bodied (red) wines go with strong foods (roasts, red meats and string cheeses

DISTILATION BEVERAGES

The process of distillation

Alcohol can produced from anything containing sugar through the process of fermentation. The
alcohol produced through fermentation is a liquid similar to beer or wine, with a relatively low
alcohol content and a high proportion of impurities (colorings, flavorings etc.) This liquid is then
purified through the process of distillation.

After purifying, most alcohol, which is meant for consumption, will be treated with flavorings,
colorings, aged etc. The spirit base would not have been distilled to 100 % purity but usually 70 –
95 % purity as to retain some of natural flavors and characters that the raw material solution would
give off. Water must now be added to bring the ABV % down to bottling strength. The source of this
water is believed by most to be extremely important to the end result of a product.

Type of distillation process:

1. Continuous still
Probably the most popular today, stills are linked in a line. Process begins over and over;
botanicals or flavorings can be added at various stages.
2. Pot still
Flavored with brandy and cognac as a lot of flavor is carried through without losing purity.

Vodka
The origin of vodka has long been disputed between Russia and Poland; both claim this fantastic
innovation as their own. The word vodka is meaning ‘little water’. Vodka production is believed to
have started towards the end of the 9th Century. The Polish story is somewhat different, claiming
the name vodka evolved from the word ‘Wodka’ (sounds fair enough) which can be traced back to
the early 14th Century.

Base Ingredients
Vodka is a clear spirit that can be produced from anything containing starch or sugar. Molasses,
grain and potatoes are the most common, with grain and potatoes most favored for premium
brands. Types of grain used include barley, maize, millet and wheat.

17
Example of Vodkas
Van Hoo - Belgium Moskovskaya - Russia
Flagship - Russia Grey Goose - France
Stolichnaya - Russia Absolut - Sweden
Smirnoff - Russia Finlandia - Finland

Drinking Vodka
Vodka is best served straight out the freezer into chilled shot glasses or rocs glass. Vodka has
become very popular because of its neutral flavor and it mixes easily with most other ingredients.

Gin
The invention of gin is usually accredited to Dr Franciscus Sylvius de la Boe, a professor of medicine
at Holland’s University of Leiden. He named his invention ‘Genievre’ the French word for Juniper
(juniper berries) William III introduced the drink to England. This introduction was further aided
by the British troops while fighting Holland in the 17th Century discovered the drink and referred to
it as Dutch courage. Genever was further shortened to Gin

Base Ingredients
Gin is in essence a neutral spirit of juniper berries and other herbs and spices such as coriander,
angelica and liquorice. The main botanicals commonly used in gin are the following – juniper
berries, corianders seeds, angelica root, orange peel, lemon peel, orris root, liquorice, almond,
cassia bark, cinnamon, cubeb berries and grains of paradise.
Example of Gins
Bombay Sapphire - London Dry Gilbeys - London Dry
Gordon’s - London Dry Tanquery - London Dry
Seagram’s - London Dry Beefeater - London Dry

Style of Gins:
London Dry Gin – A pure style of gin that first appeared soon after the continuous still was
invented. This is the most popular style of gin consumed today mostly
because of its purity. Can be produced anywhere in the world.
Old Tom Gin – Little is made today since 1939, as the gin was much more popular in the 18th
and 19th century when palates were sweeter and stills less efficient.
Plymouth Gin – Can only be made in Plymouth, U.K. also slightly sweeter than London dry as
no bitter botanicals are used in the production at all.

Rum
The invention or rum however probably dates back to the 16th century. Explorers and colonists
following Christopher Columbus to the Caribbean used their knowledge of distillation to develop
rum from the fermentable by-product (molasses) of the sugar cane industry.

BASE INGRIEDIENT
Rum can be made from fresh sugar cane juice, cane syrup or molasses. Crushing the harvested
sugar cane and sending it through a heat process of boiling off the water in the sugar cane is how
this is obtained. Molasses is black liquid, which is a by-product of commercial sugar extraction from
the juice. In most cases rum is produced from molasses.

Drinking Rum
Rum has always been one of the most popular cocktail bases. However can be enjoyed with almost
anything as it mixes well.
Example of Rums
18
Appleton Estate - gold rum - Jamaican premium
Mount Gay - gold rum - Barbados premium
Havana Club Anejo - meaning aged - Cuban premium
Havana Club Silver - light rum
Bacardi 8 year - Cuban gold - premium
Bacardi - light rum
Woods 100 - dark rum - Jamaican premium
Myers - dark rum - Jamaican premium
Stroh - dark rum - Austrian, very high alc. 80%abv
Cachaca - Brazilian - much more raw and flavorful.

Tequila
Tequila is made from the Weber Blue Agave or the Agave Tequiliana Weber and despite the general
misconception; the agave is not a cactus but a succulent lily. In the middle of the Agave is the heart
or ‘pina’ because of its strong resemblance to a pineapple, this is sliced and baked for 1-2 days to
convert the starchy sap it contains to sugar.

Different Type of Tequila

There are four official styles of tequila:
- Firstly and being the lowest level is Blanco/Silver tequila, which bottled straight from the
still.
- Secondly is Gold many believe Gold to be better, but the only difference is that flavorings
and colorings (normally caramel) have been added to make it smoother and sweeter.
- Thirdly have Reposado/Rested the distillate is place in oak barrels for at least 3 months
and not more than one year with the result being a far smoother and more balanced spirit.
- Fourth the Premium end of the range we have Anejo/Aged these are aged in Government
sealed barrels for a minimum period of one year the tastes vary according to the quality of
the agave, the tannins in the wood and the local environment. Excessive heat matures the
spirit very quickly therefore Tequila is never aged for as long as Cognac or Malt whiskies.

Brandy/Cognac
Brandy is, by definition a fruit base distillate, and any fruit can be used as the raw ingredient e.g.
apricots, cherries, plums ECT. However the grape is commonly held in the highest regard (although
others, such as calvados made from apples can also be very good.)

Drinking Brandy
A quality brandy should be enjoyed straight up in a brandy snifter or balloon, which has been
slightly heated, although in some climates it is already so warm that the heating of the glass is not
really necessary.

STYLES OF COGNAC:
VS (very superior or special) - 3 -7 years
VSOP (very superior old pale) - 5 – 15 years
Napoleon - 7 – 15 years
XO (extra old) - 20 and up
Grande Reserves - most averaging 50 years of age
Vieux/Vielle Reserve - 7 – 40 years
Fine Champagne - 50 % Grand champ and 50 % Petite champ
Grande Champagne - produced from Grand champagne grapes only

19
Other Brandies
Armagnac : 280 km south of Cognac, method of production is more or less identical.
Calvados : Apple based brandy from Normandy region.
Kirsch : Brandy distilled from wild cherries.
Grappa : Originates production predates cognac by 200 years; region is approx from Italy,
made from skins and stalks and pips, basically everything left over after wine
production.
Pisco : Originates from Peru, made by distilling muskat wine.

Whiskey

 ScotchWhiskey

 Single Malt Scotch Whiskey

Malted barley whiskies are generally quite rich, heavy and full bodied and are best enjoyed
straight up with perhaps a splash of water. Single malt refers to being a product of one
single distillery.
Examples of popular single malts: Talisker, Oban, Glenmorangie, Glenlivet, Lagavulin,
Glenfiddich and Laphroaig.

 Blended Scotch Whiskey

The lightly flavored grain whiskies were used to dilute the heavier malt flavoured whiskies,
which were not very popular in the international market. Blended Scotch is made in three
styles such as standard, premium and deluxe. These relate to malt content, 20-30%, up to
45% and 50% and up.
Examples of popular blended Scotch whiskies: J&B, Jonnie Walker (not green
label),Chivas Regal, Bells, and Famous Grouse

 Irish Whiskey
In Ireland the malted grain is normally dried in closed kilns and not over turf fires. So the peaty,
smoky flavor traditional with Scotch is deliberately absent, all Irish whiskies are triple distilled
so there will be less character but a much smoother finish.
Examples of popular Irish whiskies: Bushmills (single malt), Jamersons, Black Bush,
Tullamore Dew.

 American Whiskey

- Bourbon Whiskey
Produced only in Bourbon County, Kentucky, Bourbon uses one of 2 types of “mash” made
up predominantly of corn (from at least 51% up to but not over 80% of the entire mash),
which is then blended with wheat or rye (but never together). This is then ground or
crushed and steeped in hot water before fermentation where a small amount of malted
barley will be added. From there it is distilled in continuous stills and will then be stored in
Charred virgin oak casks for at least 2 years. If it is stored for 4 years it is known to be
“bottled in Bond” which is a denotation of quality which also stated that it has been
produced by only one distiller.
The mash varieties are:

20
  Sweet Mash : This used fresh yeast in order to start fermentation.
 Sour Mash : This uses a percentage of mash (up to 25%) taken from a previous
production to begin fermentation. This ensures continuity in the yeast strain.

- Tennessee Whiskey
This is similar in almost every way to Bourbon asides from the filtration process. Before
being barreled the whiskey must be passed through at least 3 meters of sugar-maple
charcoal, which can take anywhere from 10 days to 2 weeks for this to happen. With
Tennessee Whiskey sour mash is predominantly used in the production.

- Rye Whiskey
Again this is produced in a very similar way to bourbon, but due to the use a minimum of
51% Rye, with wheat and barley used to make up the rest of the mash, the flavors tend to
be spicier and slightly bitterer.

 Budget Bourbon: Jim Beam.

 Premium Bourbons: Makers Mark (Wheat), Woodford Reserve (Rye), Wild Turkey,
Jim Beam Black Label.
 Super Premium Bourbons: Bookers Small Batch, Blanton’s Single Barrel, Pappy Van
Winkle’s Special Reserve, Woodford Reserve Single Barrel, Bakers Small Batch.
 Premium Tennessee Whisky: Jack Daniels Black (sour mash), George Dickel Old #
12 (sour mash).
 Super Premium Tennessee: Gentleman Jack, Jack Daniels Single Barrel, George
Dickel Special Barrel Reserve.
 Premium Rye: Canadian Club, Wild Turkey Rye, Pikesville, Rittenhouse.
 Super Premium Rye: Old Potrero Single Malt, Sazerac 18.

 Canadian Whiskey
Canadian whiskey is made from a mixture of any of the following grains – rye, barley, corn and
wheat. Canadian whiskey is matured for 6 years or more before it is bottled for sale
Examples of Canadian whiskies: Canadian Club, Crown Royal, Seagram’s no 7 and Seagram’s VO

Drinking Whiskey
Whiskey can be drunk on its own (neat, straight up) or with ice (one the rocks), mixed with
water or minerals such as ginger ale or coke. As with most drinks whiskey is an acquired taste
but toning it down with a bit of water will help you get used to the drink.
It is an excellent aperitif and well-aged single malt is superb as a digestive.

Liqueurs and Aperitifs

A liqueur is a sweet alcoholic beverage, often flavored with fruits, herbs, spices, flowers, seeds,
roots, plants, barks, and sometimes cream. The word liqueur comes from the Latin word liquifacere
which means "to dissolve." This refers to the dissolving of the flavorings used to make the liqueur.
Liqueurs are not usually aged for long periods of time, but may have resting periods during their
production to allow flavors to marry.

ABSINTHE A light green, high alcohol content, potent liqueur infused with herbs, mainly anise
or and wormwood. Used as a scapegoat in France for the country’s rising alcoholism problems and
banned in 1914. It is once again available. La Fee absinthe is an extremely good brand from France.

21
ADVOCAAT A Dutch liqueur made with egg yolks, sugar, vanilla and brandy as a base. The
product is yellow in colors and has a thick consistency.

AMARETTO Established in Saranno, Italy in the 16th Century. Made from apricot and almonds the
flavor is often described as marzipan and the colour a translucent brown.

AMARULA CREAM A cream liqueur flavored with wild fruit from the marula tree affectionately
known as the elephant tree as it tends to be the animals favorite treat. Product is made South Africa
and is doing very well on the international markets, especially the U.S.A and U.K.

ANGOSTURA BITTERS
Invented in 1824 by Dr. J.G.B. Siegert in the town of Angostura, Venezuela it is now produced in
Trinidad. It is an aromatic bitters originally used for medicinal purposes. Today it has become the
most famous patent bitters and is used in variety of cocktail and culinary recipes.

ANISEED
A liqueur made with exactly what the name says aniseed and largely used as a flavoring agent. Such
as sambuca, or Yeni Raki.

APRICOT BRANDY
Apricot brandy is sometimes also known as ‘apry’. Produced by infusing apricots into select
brandies or cognacs.

AQUAVIT
A neutral spirit is distilled from potatoes or grain and then re-distilled with flavourings, in the
manner of gin. Caraway Seeds are the most typical flavour. The best are from Denmark, but both
Sweden and Norway also produce this product.

BAILEYS
An Irish whiskey based cream liqueur with slight chocolate overtones.

B&B
Distilled and marketed in Normandy, France this is a mixture of the liqueur Benedictine with equal
amounts of brandy.

BENEDICTINE (DOM) “Deo Optimo Maximo”

(DOM) “Deo Optimo Maximo” it’s meant To God Most Good Most Great. A secret recipe from the
order of Benedictine Monks dating back to 1510, this is probably the oldest and most wildly
renowned brand in the world today. Distilled in Normandy, France, the result being a highly
aromatic, sweet beverage that is golden color, with 27 ingredients plants and spices.

CAMPARI
An extremely dry and bitter tasting Italian aperitif, with pronounced quinine character (also found
in tonic water used in 1800’s to help combat malaria.) the product is flavored with 68 different
herbs and spices and is red (capsicum) in color.

CHAMBORD
A premium French liqueur based with a quality neutral spirit, small black raspberries, herbs and
honey. The result is a very high quality raspberry liqueur that both rich in color and flavor.

22
 CHARTREUSE
A French liqueur with a secret recipe and two variations, the yellow 120 herbs and spices 43% and
the green 130 herbs and spices 55% fine brandy and orange peel as the principal base. Today
monks of the same Carthusian order still produce Chartreuse high in the French Alps although it is
also produced in Spain.

CHERRY LIQUEUR
Mostly labelled Cherry Brandies a sweet, cherry flavor liqueur based with brandy. Cherry Heering is
probably the most popular known and respected brand in the world today.

COINTREAU
The world most premium triple sec, but should not be confused with other liqueurs merely labelled
triple sec as they tend to be sweet whereas this brand is more dry. Made in Angers, France with the
peel of bitter oranges from Haiti, sweet orange peel from Spain, sugar and a quality neutral spirit.
The result is a colorless with a dry orange flavor and sweet overtones.

CRĖME
“Crème” or “crème de” literally meaning the liqueur of or the flavor that is dominant. These liqueurs
carry a high sugar content and its smooth creamy like texture gives its prefix. Marie Brizzard and
Bols are probably the most well known as liqueur producers of this range with a wide selection of
flavors, this does not mean that all their liqueurs are the best, some smaller companies only
produce 1 or more product but their standards are extremely high.

CRĖME DE BANANE
Banana liqueur – macerated bananas in a neutral spirit.

CRĖME DE CACAO
Chocolate liqueur - available in white (clear) or brown (dark), flavors are almost identical though
the cocoa beans in the white are only distilled and percolated where the brown is roasted,
percolated as well as distilled. Mostly used as flavoring or coloring agents.
CRĖME DE CASSIS
Blackcurrant liqueur – Sisca from Dijon, France being respected as one of the best and thanks to a
politician named Canon Felix Kir was the first brand used in the ‘Kir’ or Kir Royal. Used mostly as a
flavoring or coloring agent.

CRĖME DE FRAIZE
Strawberry liqueur – made from fermented strawberries mixed in with neutral spirit.

CRĖME DE FRAMBOISE
Raspberry liqueur – made from fermented raspberries mixed in with neutral spirit.

CRĖME DE MURE
Blackberry liqueur – made from fermented blackberries mixed in with a neutral spirit.

CRĖME DE MURETYLLE
Blueberry liqueur – made from fermented Blueberries mixed in with a neutral spirit.

CRÈME DE MENTHE
Peppermint Liqueur – Available in green or white (clear), a potent flavored mint liqueur.

23
CURACAO
A liqueur made with Curacao oranges from the Caribbean, sugar and a neutral spirit, variations
include Triple Sec or just Curacao – clear. Blue Curacao – color added. Orange Curacao – color
added. Apricot Curacao – color and flavor added.

DRAMBUIE
A Scotch Malt whisky based liqueur made with honey and herbs. Drambuie is Gaelic and directly
translates ‘the drink that satisfies’

DUBONNET
An aperitif made from aromatics and botanicals. It has a bittersweet quinine taste and is made
predominantly in Thuir, France.

EAU-DE-VIE
The water of life French generic term for all brandies distilled from fruit, the best known are those
made from cherries (Kirsch) and pears (Poire William) although there are many others.

FERNET BRANCA
Made in Milan, a herbal medicinal digestive which was apparently the only alcohol available in
U.S.A. during the prohibition era 1929 to 1933 due to its medicinal properties.

FRANGELICO
An Italian liqueur made by monks with herbs, berries and hazelnuts, which is its dominant flavour.

GALLIANO
Named after Guiseppe Galliano who was a General in the Italian navy. An Italian liqueur, yellow in
color with flavors of anisette and vanilla.

GRAN MARNIER
A fine French liqueur with cognac as a base and oranges, not too dissimilar from triple sec only of
much higher quality.
JAGGERMEISTER
An aromatic herb liqueur from Wolfenbuttel, Germany. More commonly served chilled and as a
digestive.

KAHLUA
A rich and smooth coffee liqueur made in Mexico. Very popular worldwide as a flavoring additive.

KUMMEL
A liqueur made from caraway and cumin seeds with a herb flavor added. Supposed to of originate
in Russia, but very popular in Germany. Kummel means caraway in German.

MANDARIN NAPOLEON
Premium liqueur from Belgium made with tangerines and fine cognac.

MARASCHINO
A bitter sweet Italian liqueur although produced in other countries these days too, made from
maraschino cherries commonly found in Toregglia, Padova.

24
MIDORI
A green liqueur with a sweet melon flavor that originates in Japan. In Japanese, Midori means
green.

NOILLY PRATT French vermouth made sweet or dry. The dry however is extremely dry
probably the best in the world perfect for Martini cocktail and made with 2 varieties of white wine
and 40 herbs, this is steeped for a year and a half and made in Marseilles.

OUZO An aniseed flavored spirit, which is regarded as one of the national drinks of Greece and
Cyprus.

PARFAIT AMOUR A liqueur made with flower botanicals and oranges, mostly used as a
coloring additive because it has an intense violet color.

PEACH LEQUEUR
A spirit based liqueur flavor and sweetened with peaches.

PERNOD A French aperitif infused with herbs but has a predominant aniseed flavor. Pernod
is yellow in colour and becomes cloudy when water is added. The popularity of this product
boomed when Absinthe was banned in 1914.

PIMMS
This aperitif was invented by James Pimm in London, 1823. Available as gin based Pimms no 1 or
vodka based Pimms no 6. Usually served tall with fresh fruit as a refreshing summer drink.

SAMBUCCA
A member of the anisette family, made with liquorice, Witchelderbush and coffee bean flavorings.
Traditionally served alight with 3 coffee beans. (Mexican lucky number)

SOUTHERN COMFORT
Said to of derived from a cocktail containing bourbon and peaches. It is American whisky based
with peach extract, hints of orange and herbs. This product is relatively dry and strong for a
liqueur, but nonetheless is classed as a bourbon based peach liqueur.

TIA MARIA Jamaican rum based coffee liqueur made with Blue Mountain coffee beans and
spices. (Blue Mountain coffee is one of the most expensive coffees available today.)

VERMOUTH Flavored and fortified wine based aperitif made with herbs, spices, barks, roots,
berries, seeds and flower petals. Originally the French were renowned for making the best dry
vermouth (pale) and the Italians for making the sweet vermouth (red). Now available as Extra Dry,
Bianco – sweet and pale and Rosso – red and dark.

Drinking Liqueurs
Liqueurs are natural after dinner drinks, sweet and flavorful. A few are also used as aperitifs. A
liqueur can be consumed as a “shooter” served in a shot glass, quickly hoisted and downed as part
of a celebration. It can be sipped straight (undiluted) after dinner in an elegant stemmed glass or
snifter.
As an ingredient in mixed drinks or cocktail.

25
MIXED DRINKS
There are many mixed drink that sold in the Restaurant or Bars. The types of mixed drinks, kind of

 Cocktails
Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin
combined with fruit juices or other liquors and often served chilled.
o Aperitif cocktails
Basically, they are sour, bitter or dry in taste.
Example: - Dry Martini - Gimlet
- Dry Manhattan - Daiquiry
o After dinner cocktails
They are sweet cocktail, served after meal.
Example: - Angel’s Kiss - Grasshopper
. - Pousse Café - Irish Coffee
 Squashes
Is a non-alcoholic mixed drink, made with a base of fruit juice, syrup with sodas.
Examples: - Orange Squash
- Lemon Squash
- Lime Squash

 High Balls
Is along iced drink consisting of a base sprit, liqueur or wine with added mixers. The mixer
can be fruit juices, natural mineral water or artificial mineral water.
Examples: - Scotch & soda - Cube Libra
- Screw Driver - Gin Tonic
 Collins’s
Collins can be defined as a long mixed drink made with a spirit base, fruit juice, sugar syrup
and carbonated water.
Examples: - Jack Collins - Pedro Collins
- Sandy Collins - Vodka Collins
- Tom Collins - John Collins
 Sours
Is simply a combination of spirit, fruit juice and sugar or other sweetening, It can be filled
up with soda water.
Examples: - Whisky Sour - Rum Sour
- Scotch Sour - Gin Sour
 Slings
Is a mixture of sweetened spirits, fruit juices and soda water.
Examples: - Gin Sling
- Singapore Sling
 Punches
The oldest and simplest from punch is rum, sugar, fruit juice and water, other spirits and
wines can be used as punch base.
Example: - Planter’s Punch - Brandy punch
- Picon punch
 Fizz
Basically, fizz is a sour type mixed drink as like Collins and sour, fizzed up with soda water.

26
 Example: - Gin fizz - Golden fizz
- Royal fizz.
Other than that, there are more mixed drinks are available in the bar, such as Cobblers,
Zombies, Rickey’s, Egg Nogs, etc.
Methods of making Mixed Ingredients.

 Basic Ingredients
These are the fundamental and distinguishing ingredients of mixed drinks. Consist of alcoholic
beverages particularly spirit and wire. Of course, an exception for non-alcoholic mixed drinks
(squashes). Do not use more than there different spirits in a mixed drink. It will destroy the
distinguishing flavor of all spirits, and produce an unpleasant and unpalatable mixed drink.

 Modifying Agents
The functions of these agents are to smooth down the biting sharpness of the spirit and at the
same time to point up and to add character to its natural flavor. The flavor of the agents should
never predominate but should always remain submerged, makes the mixed drinks smooth and
fragrant. They can be different tooted into aromatic agents (vermouths, bitters) and
miscellaneous (milk, cream, juice, eggs).

 Flavoring and Coloring Agents

` The functions are to improve flavor and to please color. They should never dominated and
overpower the flavor of the basic ingredients. Liqueurs and fruit syrups in various types are
considered as flavoring and coloring agents.
Besides these above mentioned ingredients, mixed drinks are usually decorated with garnished as
cherry, lemon, orange, cocktail union, olive, etc. the main functions of garnishes are as decorative
making the mixed drinks pleasant to the eye and also to add taste and flavor. They should be laced
attractively in the glass or on the rim of the glass.

 Other particular ingredients

Ice
It should be fresh, clear and fresh from any taste. Always put ice first before pouring any
ingredients. Ice cubes are best for mixed drinks or on the rocks drinks. The liquids are
chilled as they are poured over the ice and avoid splashing.
Sugar
It should be put before adding liqueurs except if there is a statement in the recipe.
Powdered sugar dissolves and blends quickest with alcohol at low temperature.
Fruits and Fruit Juice
Whenever possible use only fresh fruit, clean it before using. It should be well prepared for
garnishes. Use fresh fruit juices by squeezing and straining then just before using to insure
freshness and good taste. Avoid using artificial and concentrated substitute. When mixing
drinks containing fruit juices, always pour the liqueur last.

Bitters
Ordinarily only dash or two is necessary. The use special dasher/stopper is suggested to
assure the proper dash.

27
 Eggs
The egg should be placed in the mixing glass or shaker before liqueur, to make certain that
the egg is fresh. To separate the white of an egg from the yellow, break the egg by hitting the
center on the edge of a glass. Separate the two halves, passing the yolk from one half shells
to the other until the white slips through to the glass below. Shaking method is a proper
way to break up and bland the egg with the other ingredients.
Method of Making Mixed Drinks

 Building or Preparing (Pouring)

The drinks are directly prepared in the drinking glass by floating one on top of the other. In
doing this, each ingredient (liquid) should be poured slowly over a teaspoon held bottom side
up over the glass. The rounded surface of teaspoon will spread each liquid slowly and often
over the one below without mixing. Be sure to pour all ingredients in the order given in the
recipe.
This method is done when preparing the pousse café and angel’s kiss cocktail. This method also
includes for preparing the Irish Coffee Cocktail by floating whipping cream over a mixture of
hot coffee, sugar and Irish Whisky in the drinking glass.

 Stirring
Technique or method, where all the ingredient of the cocktail are being stir in the mixing glass
with ice. (example: classic martini, Manhattan, etc) Basically mixed drinks containing liqueurs
and ingredients require stirring (use a long bar spoon) with ices for proper mixing.
This method can be done:
o Directly in the drinking glass as high ball and old fashioned glass or
o In the mixing glass
After stirring, the drinks should be properly strained into the drinking glass with a wire-
spiral strainer. Use strainer with clips that permits the wire to rest within the rim of the
mixing glass.

 Shaking
Mixing the drink by shaking all the ingredient in the shaker. After placing all ingredients in the
shaker (container), close it firmly with its strainer and lid. Then shake the drink briskly, use
the both hands. Remove the lid after shaking, and then strain the drink carefully into the
drinking glass. (Example: margarita, cosmopolitan, etc)
 Blending
For some tropical fruit drinks and where frothiness is desired, the use of electric mixer or
blender is required. After blending the drink is then strained into the drinking glass.

 Muddling
This technique is requiring tool called muddler, in this technique bartender are trying to get
the flavor of the ingredient. And usually this technique are used a lot when the bartender
using the fresh fruit and this technique is very common to combine with Shaking. (Example:
Caipirinha, Mojito, etc)

 Floating/Layering
The purpose of floating is to keep each ingredients in the drink in separate layers that do
not mix with the others. This will create a drink with separate layers, and this is why
floating often is referred to as layering. The easiest way to float one liquor on top of another

28
 is to use a demitasse spoon, holding it over or in the glass slowly trickle the ingredient over
back of the spoon.
Table of bar measurements
In order to maintain the uniformity of the mixed drinks obtained and to avoid over or less pouring,
the ingredients (liquid) used must be properly measured according to the recipe.
The following terms are usually used in the mixed drink recipes:

 Dash (one dash is about 1/36 ounce)

 Teaspoonful (one teaspoonful is about 1/6 ounce)
 Pony (one jigger is about 0, 50 up to 2 ounces)
 Jigger (one jigger is about 0,50 up to 2 ounces)
 Ounce (one ounce is about 2, 85 oz)

COCKTAIL RECIPES

1. AMERICANO 2. BLACK RUSSIAN

Ingredient : 30 ml Campari Ingredient : 30 ml Vodka
30 ml Sweet vermouth 15 ml Kahlua
Top Soda Water Method : Pouring/Build
Method : Pouring/Build Glass : Old Fashion
Glass : Old Fashion Garnish : Red Cherry
Garnish : Orange Slice
3. WHITE RUSSIAN 4. BLOODY MARY
Ingredient : 30 ml Vodka Ingredient : 45 ml Vodka
15 ml Kahlua 90 ml Tomato juice
60 ml Fresh milk Drop tabasco
Method : Pouring/Build L & P Sauce
Glass : Old Fashion Squeeze lime
Garnish : Red Cherry Method : Shaking
Glass : Old Fashion
Garnish : Salary Stick & Lime ring
5. BLUE LAGOON
Ingredient : 30 ml Vodka 6. BRANDY ALEXANDER
15 ml Blue Curacao Ingredient : 30 ml Brandy
Top Lemonade 15 ml Cacao Brown
Method : Pouring/Build 45 ml Cream
Glass : Collin Method : Shaking
Garnish : orange & Red Cherry Glass : Martini
Garnish : Red Cherry

29
7. CUBA LIBRE
Ingredient : 45 Light Rum 8. COSMOPOLITAN
15 ml Lime juice Ingredient : 30 ml Vodka
Top with Coke 15 ml Triple sec
Method : Pouring/Build 30 ml Cranberry juice
Glass : High ball 15 ml Lime juice
Garnish : Lime Ring 15 ml simple syrup
Method : Shaking
Glass : Martini
Garnish : Red Cherry

9. CAIPIROSKA 10. CAIPIRINHA

Ingredient : 45 ml Vodka Ingredient : 45 ml Light Rum
6 pcs Lime wedges 6 pcs Lime wedges
2 tsp. White sugar 2 tsp. Brown sugar
15 ml Lime juice 15 ml Lime juice
15 ml Simple syrup 15 ml Simple syrup
Method : Muddling Crush ice
Glass : Old Fashion Method : Muddling
Garnish : None Glass : Old fashion
Garnish : None

11. DAIQUIRI 12. GIN FIZZ

Ingredient : 30 ml Light rum Ingredient : 45 ml Gin
15 ml Triple sec 15 ml lime juice
15 ml Lime juice 15 ml simple syrup
15 ml simple syrup Top with soda water
Method : Shaking Method : Pouring/Build
Glass : Martini Glass : Collin
Garnish : Lime ring Garnish : Lime ring

13. GRASSHOPER 14. HARVEY WALLBANGER

Ingredient : 30 ml cream de menthe Ingredient : 30 ml Vodka
green 15 ml Galliano
15 ml cream de cacao white 90 ml Orange juice
30 ml cream Method : Build/Pouring
Method : Shaking Glass : High Ball
Glass : Martini Garnish : Orange slice
Garnish : Red Cherry

30
15. KAMIKAZE 16. LONG ISLAND ICE TEA
Ingredient : 30 ml Vodka Ingredient : 15 ml Gin
15 ml Triple sec 15 ml Light rum
15 ml Lime juice 15 ml Vodka
15 ml Simple syrup 15 ml Tequila
Method : Shaking 15 Triple sec
Glass : Martini 15 Lime juice
Garnish : Lime ring 15 Simple syrup
Method : Build/Pouring
Glass : Collin
Garnish : Lime ring

17. MAI TAI

Ingredient : 15 ml Light rum 18. MANHATTAN
15 ml Dark rum Ingredient : 30 ml bourbon
15 Orange Curacao 15 ml sweet vermouth
45 ml Orange juice 1 das Angostura bitter
45 ml Pineapple juice Method : Stirring
Method : Shaking Glass : Martini
Glass : Collin Garnish : orange peel
Garnish : Orange slice

19. NEGRONI 20. MOJITO

Ingredient : 30 ml Gin Ingredient : 45 ml Light rum
15 ml Campari 6 pcs Lime wedges
15 ml Sweet Vermouth 10 Mint leave
Top with Soda 2 tsp. Brown sugar
Method : Build/Pouring 15 ml Lime juice
Glass : Collin 15 ml simple syrup
Garnish : Orange slice Top with soda water
Method : Muddling
Glass : Collin
Garnish : None

21. PINACOLADA 22. PINK LADY

Ingredient : 30 ml Light rum Ingredient : 30 ml Gin
15 ml coconut Liqueur 15 ml Grenadine
30 ml Coconut milk 15 ml Lime juice
60 ml Pineapple juice 15 ml Simple syrup
Fresh Pineapple fruit 15 ml Egg white
Method : Blending Method : Shaking
Glass : Poco Grande Glass : Martini
Garnish : Pineapple slice Garnish : Red Cherry

31
23. SCREW DRIVER 24. MARGARITA
Ingredient : 45 ml Vodka Ingredient : 45 ml Tequila
90 ml orange juice 15 ml Triple sec
Method : Build/Pouring 15 ml Lime juice
Glass : Old fashion 15 ml Simple syrup
Garnish : Orange slice Method : Shaking
Glass : Margarita
Garnish : Lime ring & salt on
rimed of glass.

25. SINGAPORE SLING

Ingredient : 45 ml Gin 26. TEQUILA SUNRISE
15 ml Cherry Brandy Ingredient : 45 ml tequila
10 ml DOM Benedictine 90 ml orange juice
15 ml Triple sec 15 ml Grenadine `syrup
15 ml Grenadine syrup Method : Build/Pouring
60 ml Pineapple juice Glass : Collin
Top with soda water Garnish : Orange slice
Method : Shaking
Glass : Collin
Garnish : Orange / Red cherry

27. SEX ON THE BEACH 28. DRY MARTINI COCKTAIL

Ingredient : 45 ml Vodka Ingredient : 30 ml Gin
15 ml peach Schnapps 15 ml Dry vermouth
15 ml Grenadine Method : Stirring
60 ml orange juice Glass : Martini
30 ml Cranberry juice Garnish : Green Olive
Method : Shaking
Glass : Collin
Garnish : orange slice

29. VODKA MARTINI (007 MARTINI) 30. PLANTER PUNCH

Ingredient : 30 ml Vodka Ingredient : 15 ml Light Rum
15 ml Dry Vermouth 15 ml Dark Rum
Method : Shaking 60 ml Orange juice
Glass : Martini 60 ml Pineapple juice
Garnish : Lemon Peel & Green Olive Method : Shaking
Glass : Poco grande
Garnish : Orange slice

32
31. B52 Ingredient : 45 ml Advocated Liqueur
Ingredient : 15 ml Kahlua 15 ml Lime juice
15 ml Baileys Top with sprite
15 ml Cointreau Method : Stirring
Method : Floating Glass : Collin
Glass : Short glass Garnish : Whipped cream & Red
Garnish : None cherry

32. SNOW BALL

MOCKTAILS

1. FRUIT PUNCH 2. VIRGIN MOJITO

Ingredient : 40 ml Orange juice Ingredient : 6 pcs Lime wedges
40 ml Pineapple juice 10 pcs Mint leave
40 ml mango juice 2 tsp. brown sugar
15 ml Lime juice 15 ml Lime juice
15 ml Grenadine syrup 15 ml Simple syrup
Glass : Collin Top with Sprite
Garnish : Orange slice & red cherry Method : Muddling
Glass : Collin
Garnish : None

3. SHIRLEY TEMPLE 4. PUSSY FOOT

Ingredient : 120 ml lemonade Ingredient : 40 ml Orange juice
15 ml grenadine syrup 40 ml Pineapple juice
Method : Build/ Pouring 40 ml Mango juice
Glass : Collin 40 ml Fresh milk
Garnish : Lime slice 15 ml Grenadine syrup
Method : Build/Pouring
Garnish : Orange slice & Red cherry

33
WINE SERVING PROCEDURES

WHITE WINES, DESSERT WINES AND ROSE WINES

Preparation:
 White Wine Glass(Burgundy White Glass or Bordeaux White Glass)
 Wine
 Wine Cooler (3/4 Full with Ice)
 Saucer for Cork
 Cork Screw
 Napkin

Procedure:
1. Make Sure a correct and clean wine glasses is on the tables, and a wine cooler is on the right
side of the Host or close to a station
2. Repeating a wine labels to the Host (starting from Brands, Grapes, Region/ Country and
Vintages)while holding and showing the bottle(make sure the bottle is dry and clean, we
can wipe it with a napkin before we show it)
3. Open the bottles in Wine Cooler with a label facing the guest, if it is a screw cap we can
always use napkin to open it, if it’s a cork Open the seal with a corkscrew knife and then, we
can use corkscrew, and give the cork to a Host for smelling
4. Give a Test to Host around 15ml
5. If the Host said the is fine, we can start pouring from the old Ladies, younger women, old
Gents and the Host will be the last one, and put the bottles back to a cooler
6. If the Host said the wine is Spoiled you can inform a Sommelier or Supervisor to check the
wines and approach the Guest, and if we change the wines we should start over from the 1 st
step.

RED WINES

Preparation:
 Red Wine Glass(Burgundy Red Glass or Bordeaux Red Glass)
 Wine
 Cork Screw
 Napkin
 Saucer for Cork
 Wine Basket (if available)
 Decanter and candle (if needed)

Procedure:

1. Make Sure a correct and clean wine glasses is on the tables

2. Repeating a wine labels to the Host (starting from Brands, Grapes, Region/Country and
Vintages)while holding and showing the bottle(make sure the bottle is clean and dry, we
can clean it with a napkin before we show it)
3. Open the bottles in the table (if it’s possible) or closest side station with label facing the
guest/host(make sure the bottle is not moving at all, to prevent the sediment get all
over/mixed with the wines),if it is a screw cap we can always use napkin to open it, if it’s a

34
 cork Open the seal with a corkscrew knife and then, we can use corkscrew, after that give
the cork with a saucer to Host for smelling,
4. If a Wines should be decanted, follow a decanting procedure or ask your sommelier to do
this
5. Give a Test to Host around 15ml
6. If the Host said the is fine, we can start pouring from the old Ladies, younger women, old
Gents and the Host will be the last one
7. If the Host said the wine is Spoiled you can inform a Sommelier in charge or Supervisor to
check the wines and approach the Guest, and if we change the wines we should start over
from the 1st step.

CHAMPAGNE OR SPARKLING WINES

Preparation:

 Champagne Glass
 Champagne
 Wine Cooler (3/4 Full with Ice)
 Cork Screw
 Napkin

Procedure:
1. Make Sure a correct and clean champagne glasses is on the tables, and a wine cooler is on
the right side of the Host or close to a station
2. Repeating a wine labels to the Host (starting from Brands, Grapes, Region/ Country and
Vintages)while holding and showing the bottle(make sure the bottle is dry and clean, we
can wipe it with a napkin before we show it)
3. Open the seal with a corkscrew knife and then open the wire, to open a cork we can turn the
bottle into 45°, then 1 hand holding the cork and the other hand turn the bottle slowly, so
the gas will push out the cork but meanwhile we have to make sure the cork will not jump
away (try to minimize the sound).
4. Give a Test to Host around 15ml
5. If the Host said it’s fine, we can start pouring from the old Ladies, younger women, old
Gents and the Host will be the last one, and put the bottles back to a cooler
6. If the Host said the wine is Spoiled you can inform a Sommelier or Supervisor to check the
wines and approach the Guest, and if we change the wines we should start over from the 1 st
step.

RED, WHITE, DESSERT AND SPARKLING WINE BY GLASS

Preparation:

 Wine Glass (Burgundy White Glass or Red Glass)

 Wine
 Cork Screw
 Napkin

Procedure:
1. Make Sure a correct and clean wine glasses is on the tables

35
 2. Get the wines that have been open, and before we go to a table, we have to check if the
wines is good or no by testing it, if it’s good we can go to the table, if it’s not good we have to
open a new bottles and we can open it not close to the guest.
3. Repeating a wine labels to the Host (starting from Brands, Grapes, Region/ Country and
Vintages)while holding and showing the bottle(make sure the bottle is dry and clean, we
can wipe it with a napkin before we show it)
4. Give a Test to Host around 15ml
5. If the Host said the is fine, we can start pouring from the old Ladies, younger women, old
Gents and the Host will be the last one
6. If the Host said the wine is Spoiled you can inform a Sommelier or Supervisor to check the
wines and approach the Guest, and if we change the wines we should start over from the 1 st
step.
7. If the wine is fine and they ask for another glass we can serve it in the same glass, unless the
guest want to have a new glass.

Decanting Procedure

Preparation:

 Red Wine Glass (beside for Guest prepare another 1 for us to test)
 Decanter
 Wine
 Corkscrew
 Napkin
 Saucer for Cork
 Candle
 Wine Basket

Procedure:

1. Make Sure a correct and clean wine glasses is on the tables

2. Repeating a wine labels to the Host (starting from Brands, Grapes, Region/Country and
Vintages)while holding and showing the bottle(make sure the bottle is clean and dry, we
can clean it with a napkin before we show it)
3. Open the bottles in the table (if it’s possible) or closest side station with a label facing the
guest/host(make sure the bottle is not moving at all, to prevent the sediment get all
over/mixed with the wines),if it is a screw cap we can always use napkin to open it, if it’s a
cork Open the seal with a corkscrew knife and then, we can use corkscrew, after that give
the cork with a saucer to Host for smelling,
4. Pour around 15ml to our testing glass, smell the wine, if it’s fine, pour all the wine in a glass
into a decanter, then swirl a little bit around decanter then pour it back to our testing glass
and smell again, if it’s the same smell as before then the wine is fine.(we call it rinse
procedure)
5. Pour the rest of a wines slowly into decanter, while setting up the Decanter into 45°
position to the left and a wine bottle 45° to the right and set the candle visible through a
neck of the bottle, so we can prevent a sediment of getting out of a bottle(do not let the
sediment get through a decanter).
6. After that Pour a testing amount for the host, if host said the wine is fine, continue pour it to
rest of a guest, and fill up a host glass in the end

36
 TABLE OF CONTENTS

Bar Knowledge……………….………………….……………………………………………………………………………………...1
- Type of Bar………………………………………...……………………………………………………………………………1
- Bar Lay Out………………..……………………………………………………………………………………………………2
- Bar Organization Chart..……………………………………………………………………………………...…..…….,,,,3
- Bar Department Job Description.……………………………………………………………………………………...3
Bar Equipments………………….……………………………………………………………………………………………………..5
- Bar Hand Tools……………………...……………………………………………………………………………….………..6
- Glass Ware……………………………………………………..……………..…………………………………………...……7
- Bar Supplies……………………...…………………………...…………………..………………………………………...….8
Classification of beverages.……………………………………….………....…………………………………………….……..8
- Nonalcoholic beverages…………………………………………………………………………………………………...9
 Coffee………………….....………………………………………………………..………………………………..……9
 Tea……….…………………...……………………….………………………………...……………………….……..11
- Alcoholic beverages ………...…...………….……...….…………………………………………………………………12
Alcohol by Volume (ABV) ...……………………………………………..……………………………………………..12
Fermentation Beverage………………...................................................................................................................13
 Beer…………………………………………………………………………………………………….………….13
 Cider………………………………........................................................................................................…...13
 Wine…………………………………………………………………………………………………………….…13
- Type of Wine……..……….………………………………………………….…………………….………15
- How to Read Wine Labels ……………………...…………………………………………………….15
- Wine Food Harmony......……...……………...………………………………………………...…….…17
Distillation Beverages..…………………………………..………….…………………..……………………………….17
Type of Distillation Process ...…………………………………………………………………………………………17
 Vodka ...………………………………..…………………………………………………………………………17
 Gin ...…………………………………………………………………………………..…………………………..18
 Rum ..………………………………………...……………………………………………………………...……18
 Tequila….……………………..……………………………………………………………...………………….19
 Brandy…………….…………………………………………………………………………………….………..19
 Whiskey………………………….………………………………………………………………………………20
 Liqueur and Aperitifs……………………...………………………………...……………………………..21
Mixed Drinks..………………………………………………………………………………………………………………..25
Table of Bar Measurement...…………………………………………………………………………………………...28
Cocktail and Mocktial Recipes……………………………………….………………………………………………..29
Wine Serving Procedures…………………………………………………………………………………………………………..34
White Wine, Dessert Wine and Rose Wine…………….………………………………………………..…………………..34
Red Wines.………………………………………………………………………………………………………………………..………34
Champagne and Sparkling Wine………………………………………………..…………………………………………...…..35
Red Wine, White Wine, Dessert Wine and Sparkling Wine by Glass……………...……………………………...35
Decanting Procedure.………………………………………………………………………………………………………………...36
Table of Content……………………………………………………………………………………………………………………......37
37