Barjockey Bartender institute is the India‘s leading bartender institute and has been

dedicated to training people to become professional bartenders since 2009. We teach

the world‘s most developed bartending programmers which have been created by
industry.

Over 5,000 students have passed through our professional bars institute in the last 10
years, so you know you‘re in the best possible hands with Barjockey. Professional
bartending offers you endless possibilities; use it to travel and work around the world,
to pay for your studies or to start a unique, lifelong career.

Barjockey Bartender institute have over 5 schools situated in India‘s ‘s most

remarkable locations.

No matter where you decide to go, your bar jockey education will be taught to
the exact same high standards. We guarantee this with the support of a select
group of area managers that tour all of our schools to make sure the course is
up to the curriculum‘s standards.

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 BARJOCKEY SYLLABUS
TABLE OF CONTENTS
Chapter
No,
PARTICULAR Page
no
sing

 UNIT -1
1 BAR & BAR HISTORY 1
2 BAR SET UP 7
3 Bartender- mixology and flair 9
4 BARJOCKEY OPENING & 16
CLOSING DUTY
5 Types of Bar Equipment‘s 18
6 BAR GLASSWARE 21
7 TYPES OF SPOON USE IN BAR & 23
SERVICE
8 BEVERAGE ART 24
9 ALCOHOLIC BEVERAGE 28
10 FERMENTATION 30
11 DISTILLATION 31
12 COCKTAILS MAKING METHODS 34
13 History of Cocktails 38
14 COCKTAIL INFORMATION 39
15 GARNISH 42
16 Syrup and types, making process 45

17 Lemon and Lime 48

18 Herbs 49
19 Ice and there types 51
20 CORDIAL 53
21 SOP – WINE AND BEVERAGE 54
ORDER TAKING -
2
 RESTAURANTS / BAR

 UNIT- 2
All classic cocktails 56

 UNIT-3
1 LIQUEURS 78
2 BEER 87
3 WHISKY OR WHISKEY 98
4 Vodka 114
5 RUM 120
CACAHCA 126
6 TEQUILA 129
Mezcal 134
7 GIN 136
8 BRANDY 143
9 SAKE 153
10 Wine 155
11 CHAMPAGNE 170
12 ABSINTHE 179
13 BITTER 183
14 BAR & BEVERAGE COASTING 185

3
 CHAPTER - 1

BAR & BAR HISTORY

The word "bar" in this context was already in use in 1591 when
Robert Greene, a dramatist, referred to one in his A Notable Discovery of
Coosnage.

Bar in modernized terms means ―Beverage Associated revenue‖, to some it

also means ―Beverage and Refreshment‖. It is a place where alcoholic and non-
alcoholic drinks are served over with a counter which acts as an barrier
between the counter and display. It requires permit or license for the
operation. Bars are often the focal point of restaurants and the most revenue
generating department of the hotel.

Tavern eventually became the Bar. The Bar was the

immediately descendent of the saloon a term that was coined at the start of the
15th century to define the room reserved for drinking that was set apart from
dining room

The sale and/or consumption of alcoholic beverages were prohibited in the first
half of the 20th century in several countries, including Finland, Iceland,
Norway, and the United States. In the United States, illegal bars during
Prohibition were called speakeasies, blind pigs, and blind tigers.

4
  TYPES OF BAR
1. Night club Bar: - A nightclub bar is an entertainment venue and bar which
serves alcoholic beverages that usually operates late into the night. A nightclub
is generally distinguished from regular bars, pubs or taverns by the inclusion
of a stage for live music, one or more dance floor areas and a DJ booth, where
a DJ plays recorded music and where coloured lights illuminate the dance
area.

2. Service bar: - Also called as dispense bar. it refers to a bat that pours
drinks(against order),which serves pick-up and deliver to customer and
elsewhere.eg-poolside, guestroom, table in the restaurant.

3. Sport bar: - A sports bar is a place where customers can eat, drink and
socialize while watching the latest televised sports events as well as where
people can enjoy some gams like mini football, snooker, dart game etc..

4. Tiki bar: - A tiki bar is an exotic-themed drinking establishment that serves

elaborate cocktails, especially rum-based mixed drinks such as the mai tai and
zombie cocktail. Tiki bars are aesthetically defined by their tiki culture décor
which is based upon a romanticized conception of tropical cultures, most
commonly Polynesian.

5. Mini bars: - Also referred as ―in house bar‖ , it is a refrigerator cabinet

placed inside the guest rooms for the consumption of the occupant of the room.
Miniature single serving liqueur bottles pints of beer, cans of soft drinks, also
stock with assorted snacks like nuts, wafers, cookies, chocolates. The
responsibilities of this mini bars (refilling, charging and inventory)lie with a
term of f&b service personnel i.e. room service.

6. Crash bars or portable bars:- These are bars that are designed for
maximum flexibility and can be used for beverage sale and service associated
with guest activities anywhere in hotel or on its ground, crash bars or portable
bar takes form of mobile trolleys built to specification. When crash bars are
used. These are given a par stock from the main bar that has a fully accounted
from in terms of sale and returns at the end of the event.

7. Lounge bar and saloon:- Lounge bars in public house or hotel have a more
luxurious ambience, are more comfortably furnished, and more expensive than
typical bar and has comprehensive beverage list,

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8. Sunken bar: - A novel architectural concept in which a bar counters is built
into the middle of the swimming pool. In other words it is sunken (immersed)
and surrounded by water on all sides.

9. Wine bars: - These are bar that offers a wide range of wine and wine based
mixed drinks which a guest may order by glass, carafe or bottle. The typical
food offering are fruits, chesses trays and appetizers specialties.

10. Beer bars: - These bar stocks and serves only beer and beer based drinks
they would have to carry variety of different style (stout, porter, ale, lager,
pilsner etc.)

11. Island Bar:- A island bar is a centrally-located countertop used primarily for
drinks preparation

12. Event Bar:-

 Open bar

An open bar, also called a host bar or brand bar, is where the host pays for all
the drinks. Not surprisingly, this means people tend to order more drinks.
Since attendees aren‘t paying for drinks, they aren‘t as concerned about
abandoning them, forgetting them or having a few more than they would if they
were paying themselves.

 Cash bar

You can manage a cash bar either by having the attendees pay the
bartender directly or having a cashier set-up to sell tickets which are then
collected by the bartender.

1) Planning the bar

when planning, position the bar in a convenient area that is easily
accessible and will not become congested with guests.

Make sure you remember to create areas to hide things that don‘t need to be
on show to guests like dirty glasses, bins, mobile phones, wallets and keys.

2) Keep drinks cool

If you have a couple of spare fridges then great! Alternatively,
organize large bins or cool boxes filled with cold water and ice. To
make the serving process quicker use separate bins for beers, white
wines, sparkling wines and soft drinks.

6
 3) Prepare for service
Before the event:
– loosen the foil on the Champagne bottles
– remove and replace corks on the white and red wines
– cut lemons and limes into slices and wedges and prepare any
garnishes for cocktails, like twists of oranges.
– fill the ice buckets.
4) Prep Garnishes in Advance

Lemons, limes, pineapple, cucumber & fruits can be pre-sliced, arranged on a

serving plate, wrapped in cling-film and kept refrigerated until needed.

Ice isn‘t really a garnish but whether it is crushed, cubed, bagged or creating a
handy cooler, you will need a great deal of it! If you have no other refrigeration,
allow up to a pound of ice per guest to keep your stock chilled – nobody wants
warm beer or Scotch with no rocks.

 Equipment:-
– Area to store clean glasses
– Area to store dirty glasses
– Bin for recycling broken glass and empty bottles
– Bin for rubbish
– Blender
– Blue roll/kitchen towels
– Bottle openers (easy to misplace on the day)
– Chopping board and knife
– Cloth for mopping up spillages
– Cocktail shaker
– Corkscrew (a good one)
– Decorations for the bar top and a display on the back bar (behind
the bar staff)
– Drink napkins
– Electric sockets or extension lead for blender, till and additional
lighting
– Glasses (a range of sizes and styles)
– Glass washer
– Ice buckets (one for ice cubes and one for crushed ice)
– Ice tongs (tip: avoid scooping ice with glasses – if a glass breaks
into the bucket then you‘ll have to throw it away)
– Jugs
– Long spoon
– Menus and signs
– Pens and pad

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 – Protective waterproof flooring in front and behind the bar (tape
down to prevent anyone from tripping over)
– Stirrers
– Strainer
– Straws
– Till with money and spare change
– Trays

 COMPONENTS OF THE BAR

 Front Bar

Contain a counter generally has stools for customer to sit at and provision for
one or more pick up station where waiters and waitresses order and pick up.

Behind part of the front Bar contains refrigerated cabinet and normal cabinets
for storing, such as Bar Towels, napkin, straws tooth pick, matches, frozen
drinks dispenser Glass Chiller.

 The BAR TOP

This is fairly self-explanatory however apart from the standard long counter
with a back bar the differing varieties are horseshoe, round and square bar top
with, menu, ashtrays, bar organizer, bar mat, etc.

 The Under Bar

(Bartender working station)

1) Ice Bin:- Contain both ice cube and crushed ice.

2) Bottle well:- Contain heavy duty plastic container surrounding the Bin
to keep chilled. It contain the Bottle of juice, prepared mixers,
milk, cream and other liquid that need refrigerated.

8
3) Speed Rails: - Contain the bottle of spirits that most often used at the
Bar. It also known as fast moving liquor, mostly house pouring brand
or not premium Brand.
4) Hand Guns:-A flexible hose connected to half a dozen different tanks
of soft drinks.
5) Glass Washing - Three sinks are usually required. One for washing.
One for rinsing and sanitizing. For sanitizing purpose use a chemical
solution to kill Bacteria Ex (XY 12, Chlorine). The Chlorine should be
use by proper percent (100 PPM) that can check in Litmus paper.
(PPM- Parts per million)
6) BACK BAR- It is also known as back of the bar space, it has a huge
and attractive display of bottles and down may have a small store for
stacking the liquor, juices, linen etc.

9
 CHAPTER-2
BAR SET UP

It is an art but that depends upon organization, lay outs,

stock, space availability, promotions specials, up selling products front view
size of the thing. Especially of the Bar, Theme of the restaurant easy
accessible, easy to reach the glass ware par stock by the method FIFO.

You need to know

1. Layout of the bar:–find out where all items are stored including the backup
stock,

Bartender must know where to find the following.

Bar supply

1. Ice well

2. Speed rack

3. Garnishes

4. Juice well \bar caddie

5. Glassware

6. Refrigerators for beers wines and soft drinks\

10
7. Preparation area

8. Glass washer

9. Machines of billings

10. Chemical storage

11. Spirits beers and wines stocks

12. Locate also premium spirits and how they are arranged by category on
the back

 MISE-EN-PLACE
The definition of mise-en-place is to prepare before; to prepare what

Everything that is needed for service

Relationship between mise-en-place and back up stock

MISE-EN-SCENE - The atmosphere of the restaurant and bar should be set

according to the standards and theme of the organization. It includes activities
like (setting up of tables, chairs, placing of budvases and setting up the bar
etc.)

Things that we should check-

GLASSEES

SPEED RACK

ASHTRAY

THE ICE WELL

JUICES

GARNISHES

HOUSE WINES

BAR REFRIGERATOR

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 CHAPTER – 3

Bartender
Bartender is a person who works behind the bar, and serves alcoholic & non-
alcoholic beverages in licensed establishment area, he must have good
knowledge about sprite, wine, classic & innovative cocktails recipe, he must be
sale person, entertainer, punctual & he must know about supplies and
inventory for the bar.

There are three categories of bartender:-

What is flair bartending?

Flair is a style of bartending that has existed for at least 150 years.

Fabled American bartending legend The Jerry Thomas performed flair in the
mid1800s, whenever he
made his famous Blue
Blazer, pouring flaming
scotch and water from mug
to mug in a long, fiery
stream. Any bartender who
has ever put two or more
bottles in one hand uses
flair. Flair is simply
efficiency of movement with
a little pizzazz. Technically
speaking, flair is the act of
flipping, spinning, throwing,
balancing, catching bottles,
drinks, and various bar tools while in the process of making cocktails. Flair
involves highly technical pours and cuts that ensure accuracy and no spillage
while performing various tricks and moves. Speed bartending a form of flair in
that the fastest, most efficient way to make drinks involves multi-bottle pours;
inverted catches and grabs; stylish, martial-art like movements; and even
behind the back throws and catches from time to time.

12
Flairing was also prominently featured in the 1988 film Cocktail starring Tom
Cruise.

Types of flair Bartending

1) Work flair: - Work flair is the type of flair
that BARJOCKEY encourages on day to day
bar shifts: quick, light, and realistic moves
that can be performed without slowing
service. Most working flair involves glassware,
one bottle, bottle and tin, garnish, or
occasionally, two bottle moves. Work flair is
always performed while making a cocktail or drink.

2) Exhibition flair: - Exhibition flair is flair performed for

entertainment and competition purposes and generally involves longer,
choreographed routines. Exhibition flair usually requires special
preparation and set-up of bottles and other props. It is a style of flair
that generally does not lend itself to every day bar shifts. However, there
are a growing number of flair bars around the world that showcase
exhibition flair as part of their operation's entertainment. Exhibition flair
often involves multi-object flair including 2,3,4 and 5 bottle/tin tricks
and routines
3) Fire flair:-Fire Flair it‘s a types of flair performed for entertainment.
Bartender do flair with a fire, its more attractive and entertainment for
guest but very risky for bartender. So be careful and avoid fire blow.

13
 MIXOLOGIST

At BARJOCKEY INSTITUTE you‘ll learn to be an mixologist. You‘ll learn much

more than how to mix popular drinks. As a mixologist, you learn why certain
liquors and mixes go together, proper garnish techniques and how to craft
original signature cocktails and much more that will be the hit of your bar.

The mixologist tends to focus on the art and craft of mixing cocktails,

Untrained bartenders may know how to mix drinks, but most don‘t know why
things should or should not be done a certain way. A professionally trained
mixologist knows how to consistently make a drink that taste good and is
profitable for the establishment. The mixologist enjoys knowing and
understanding the art and craft of mixing cocktails, studying the classics,
concocting new and exotic drinks, and experimenting with new distilled spirits
and mixers. It‘s similar to a professionally trained chef and a short order cook.

 Simple things to be aware as a good mixologist

1) Does he carefully measure each ingredient?

2) If the drink is served in a stemmed cocktail glass, does he pre-chill the
glass before pouring the drink into it
3) If the drink requires shaking, does he shake enough to properly chill the
drink without watering it down?
4) Does he garnish the drink attractively?
5) Does he ask you how your drink is after you have tasted it?

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  What Makes a Good Bartender
A number of different factors go into making good bartender;

1. Have a Good Attitude

This is the hospitality industry and every bartender needs to remember that. To
be successful you need to keep a good attitude, no matter how bad your day is
going, and treat every customer the same. Simple things like a smile and
greeting when a patron sits down and thanking them when they leave can
make the biggest impressions.

2. Product Knowledge

Knowing your industry and the products you sell is an important aspect of
being a bartender. Product knowledge also allows you to upsell – which is an
important part of the ‗business‘ aspect of being a bartender.

3. Keep the Bar Clean

Nothing says unprofessional bartender more than a dirty bar. Use clean bar
towels to wipe down the bar top anytime you see water or spills. "If you have
time to lean, you have time to clean."

4. Make Suggestions

This is one of the things that will tip customers off that you care about their
experience. If you have a regular come in who gets the same thing every time
try suggesting something similar, or offer the same drink with that new spirit
you just got in stock. Eight times out of ten the customer is going to take your
advice because you are an expert and they will show you their gratitude.

5. Good Memory

You are going to have waitresses yelling drink order after drink order, drinkers
at the bar who hate to see empty glasses in front of them, and about 20 things
that you have to check the stock on. A good short memory of a bartender is one
of the keys to success and to keeping a busy bar under control. You should be
able to retain multiple drink orders and associate them within the party so they
go out together, recall what each of the people at the bar is drinking for the
next round, and remember the names (and possibly other personal details) of
your regulars along with what drinks they prefer. Also, have a good stock of

15
drinks in your memory banks, beginning with the most popular and any local
favorites.

6. Anticipate, Anticipate, Anticipate

As a bartender you need to be aware of everything in your bar and be prepared.

How is your stock of lemons and limes? Do you need clean glasses or beer
restocked? Is the keg or ice bin getting low? What about the drinks at the bar?
If you see a customer's drink getting down to the last few sips, ask if they want
another. If you anticipate the needs of the bar everything will go nice and
smooth (hopefully).

7. Entertainer

Entertaining your guests is a key aspect of being a bartender. If your guests are
entertained, they‘ll most probably stay longer in your venue. If they stay longer
in your venue, they‘ll spend more money. Enough said! Be warm, welcoming,
and chatty. Don‘t be fake or interrupt customers. Make them laugh and smile,
or teach them about something.

8. Be Honest

Every person who walks through the door is entrusting you, as the bartender,
with a good experience and one of the worst things you can do is to break that
trust. Underpouring and overcharging will quickly get you a very bad
reputation that might cost your job and possibly impact future prospects in the
area. Inflating tabs for money in your own pocket or a drink for a friend is
purely unacceptable and unprofessional.

9. Don't Fixate on Tips

It is true, in the bar your tips will probably make up the majority of your
income. However, if you are obsessed about everyone giving you the best (or
even customary 15-20%) gratuity every time then it will show on your face. If a
customer leaves a dollar on the bar after ordering 3 mixed drinks in 2 hours
and you give a look of disgust, other patrons will notice and their perception of
you will not be favorable. Take the tips you are given, do your best every time
and the pay will add up. Some people are just stingy and you can't help that.
Also, don't "beg" for tips, this is simply bad etiquette.

10. Don‘t serve drink under Age

16
It is your responsibility to make sure everyone drinking in your bar is of legal
age to do so. If you have even the slightest question that someone is 21, ask for
their ID. It's a simple question that will save you a lot of hassle if they are
underage. At first you may not think this a customer service issue, but it
ensures that everyone at the bar is having a good, legal time. Consequences for
serving a minor are severe, can cost you and the business a lot of money, and
likely your job. Younger drinkers will often get offended at this request, counter
that by simply explaining it is a part of your job. For older people who look just
a little too young, this can often be flattering, especially for women in their late
20's and early 30's.

11. Most of All, Be Professional

All of the points above allude to this point, but it is important for you to project
a professional attitude and appearance. Customers will trust you and come
back again if they had a great experience. Keeping the conversations friendly,
wearing clean clothes appropriate for the establishment and maintaining a
professional attitude will create an environment patrons and management will
appreciate. Bartending is a profession and even if you are using it as a
temporary gig to get through college, you need to treat it as such. Most of all,
have fun as it will show.

 QUALITY OF BARTENDER

1. Personality

2. Good grooming

3. Fast and efficient

4. Skills and talent

5. Physical Strength

6. Good eye contact

7. Pouring ability

8. Be creative and think different than normal bartenders

9. Remember your regular client‘s drinks

10. Entertain your guests

17
12. Responsibility, Honesty, politeness, patience, friendly, be professional.

13. Courteous, salesmanship

14. Positive attitude

15. Should know flair

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 CHAPTER- 4

BARJOCKEY OPENING & CLOSING DUTY

4) OPENING DUTY OF A BARTENDER

1. Check the cleanliness or clean the area and sanitized before opening.

2. Check all the electrical equipment before opening, Ex. AC, Bulb, Ice
Machine, Draught beer machine, Refrigerator, Glass washing machine.

3. Maintain Log Book Log sheets, check par stock or otherwise indent.

4. Make sure the beers are chilled and the cold spirits and soft drinks
needed are cold.

5. Open all the juice boxes to check it is good or bad

6. Everyday check all the perishable items

7. Clean the syrup bottles and al the alcohol bottles

8. Never mix the old juice boxes with the new juice boxes

9. When things are opened from the can, put it in some container so it does
not get spoiled check all the perishable garnishes

10. Always cover the garnishes with cling film.

19
11. You should always have enough of lime juice and sugar syrup, which are
the basics for almost all cocktails

12. Make sure the glassware‘s are clean, never use wet glass

13. Half an hour before check the display of bottles, menu cards, ashtray etc.
and that everything is presentable and neat.

14. Also keep ready hot tea in flask for iced teas.

 CLOSING DUTY PROCEDURE OF BAR

1. Keep all the bottles in their proper places line in liquor cabinet and lock
it.

2. Clean all the Bar tools, wipe down the Bar including the Bar Station.

3. Drain and wipe of the Ice bin, sinks.

4. Turn off Light and other electrical things, close the shutter lock the Bar

before clean and wipe the floor.

5. Clean, wash, wipe the glasses

6. The ash trays and the bar tables etc.

7. Cling firm all the garnishes

8. Dusters should all be washed

9. Make requisitions for the next day

10. See the average consumption and what has to be ordered

11. Check the CO2, the draught beer and the kegs

12. Fill the FLR report everyday

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 CHAPTER-5

Types of Bar Equipment‘s

Boston shaker Cobbler shaker Tin on Tin shaker Parisian shaker

Stainless Steel Free Jual Plastic Speed Spill-Stop Liquor Pourer Measured Pourers
flow Pourer Pourer with Cork Stopper

Knife Carving knife Tin cutter / Tin opener Wine opener

Hawthorne Cocktail Winco Stainless Steel Stainless Steel Shell Julep Double strainer
Strainer Julep Strainer Strainer

21
Beechwood Muddler Stainless Steel Blender Bar Crown Hand
Muddler Blender

Bar Blade Bottle Opener Bar Spoon Bar caddy Glass rimmer

Garnish caddy Mixing Glass Peg measure Store 'n' Pour

Bar cocktails garnish Ice Tong Ice scooper Ice Picker

tong

22
 Ice shaper wine chiller Ice crusher Ice Bucket

Peeler Grater Zester Dash bottle

Vacuum Pump Wine Wine Bottle Stopper Soda Gun machine Rubber bar service spill
Preserver mat

Measuring Mag Sparkling wine bottle Lemon Squeezer Caribbean Swizzle Stick
stopper

23
 CHAPTER - 6
BAR GLASSWARE

Old fashioned Whiskey Rock glass Whisky Tumbler Glencairn Glass

Tom collins Highball glass Leonardo Rock Endessa Highball Glass

Red wine Burgundy glass White wine A.P wine glass

Champagne Flute Champagne Tulip Champagne saucer Daiquiri

24
Martini Glass Margarita Hurricane Irish coffee mug

Absinthe glass Sherry wine glass Water goblet Brandy snifter

Beer Mug Pilsner Seidel Weizen

Shots glass Decanter Decanter/ carafe Julep glass

25
 CHAPTER 7
TYPES OF SPOON USE IN BAR & SERVICE

Tea Cup & saucer

A saucer is a type of small dishware. While in the Middle Ages a saucer was
used for serving condiments and sauces, currently the term is used to denote a
small plate or shallow bowl that supports a cup – usually one used to serve
coffee or tea (see teacup).

26
 CHAPTER 8

BEVERAGE ART
Beverage is any drink prepared for human consumption except water every
other drinkable liquid is called Beverage. It is divided into two types (i)
Alcoholic Beverage (ii) Non- Alcoholic Beverage.

CLASSIFICATION OF BEVERAGE CHART

27
 MINERAL WATER & PACKING DRINKING WATER
 Mineral water
Mineral water is the water that contains minerals. The minerals can be added
artificially or it can naturally be in the water. It is believed that water is gotten
from a starting place (source) like lake, rivers, or wells, which are the only
places where the rich minerals are available. Even water from other places is
treated with minerals by artificially adding the nutrients in it. Mineral water is
a good source of nutrients and it provides extra benefits during consumption. It
does not give off any problems. It becomes expensive as the water undergoes
many processes before it is bottled.

 Packing Drinking water

Packaged drinking water is the sealed water, which ensures that the water will
be safe, clean, and potable for human consumption. There are large number of
manufacturers, which has a wide gap between demand and supply. Though, it
is safe and clean, it is chemically treated and is not that healthier as compared
to mineral water. It may be treated in various manners to eliminate microbial
hazard, which anyhow will not contain sufficient minerals in it, or the minerals
will be artificially added. It does not mean that the packaged drinking water
will cause illness. From some sources, it has been observed that there has not
been a documented major outbreak of illness from packaged water in the
U.S.A. However, so often, there are some recalls of the product for various
reasons.

Different between Mineral water and packing

drinking water
Mineral Water Packaged Drinking Water
Description Water containing dissolved mineral Packaged drinking water is the
salts or gases, such water is sealed water, which ensures
especially considered to be healthy that the water will be safe,
to drink. clean, and potable for human
consumption.
Treated The water is not at all chemically The water is chemically treated.
treated For example: Chlorination
Filtration There is a small process for It is chemically filtered.
filtration in which no addition is
done. In fact the natural contents

28
 remain in water.

Shelf life Longer shelf life because of pure Synthesized product, and has a
and natural consumption. shorter shelf life.
Healthy It is healthier for body because no It is not as healthy as compared
chemicals are added. to mineral water because it is
chemically treated.
Sources Well, water fall, spring Normal water

Tonic water
Tonic water (or Indian tonic water) is a carbonated soft drink, in which quinine
(natural white crystalline alkaloid having antipyretic) (fever-reducing), is
dissolved. Originally used as a prophylactic against malaria, tonic water
usually now has significantly lower quinine content and is consumed for its
distinctive bitter flavor. It is often used in mixed drinks, particularly in gin and
tonic.

 Energy drink
An energy drink is a type of beverage containing stimulant drugs, chiefly
caffeine, which is marketed as providing mental and physical stimulation. They
may or may not be carbonated and many also contain sugar or other
sweeteners, herbal extracts and amino acids. They are a subset of the larger
group of energy products, which includes bars and gels. There are many
brands and varieties of energy drinks.

29
 Carbonated water/sparking water
Carbonated water (also known as sparkling water, seltzer water,
seltzer, bubbly water, or fizzy water, or the closely related club soda
or soda water) is water into which carbon dioxide gas under
pressure has been dissolved. Club soda or soda water may have
additives, such as sodium chloride, sodium bicarbonate or similar,
but seltzer water is almost always composed of water and carbon
dioxide with no other additives. Carbonation is the process that
causes the water to become effervescent.

Carbonated water was invented by Joseph Priestley in 1767 when

he discovered a method of infusing water with carbon dioxide after
suspending a bowl of water above a beer vat at a brewery in Leeds,
England. He wrote of the "peculiar satisfaction" he found in
drinking it, and in 1772 he published a paper entitled Impregnating
Water with Fixed Air

30
 CHAPTER -9
ALCOHOLIC BEVERAGE
It defined as Beverages that contains at least 0.5% or more of ethyl alcohol or
ethanol by volume is termed as alcoholic beverage.

It comes from Arabic word al kohl. It is a colorless, odorless, tasteless, volatile

liquid obtained by fermenting sugar. A combination of hydrogen, oxygen and
carbon atoms of molecules is the chemical member of the alcohol family.

Alternative names: ethanol, ethyl alcohol; chemical formula: C2H5OH

Ethanol or ethyl alcohol, obtained from a fermented beverage is the only

alcohol that is safe to drink. It has a boiling point of 78.3o C and a freezing
point of -114oC. Ethanol is drinkable but when consumed in very large amount
over a short period of time can be deadly.

Methanol is the other member of the alcohol family; it can be extremely

poisonous. It is mainly used as industrial solvent (cleaning agents). A very
small amount is produced during the natural fermentation. It has a boiling
point of 66o C.

Alcohol Contents:-

The termed proofed spirit was first used as a yard stick in collecting the taxes
on alcoholic beverages. Originally the British tested their spirit by pouring
them on small amount of gun powder. If the gun powder burned the spirit was
called over proofed and if did not burned the spirit was known as under
proofed.

The Americans know use a different system. Their proofed spirit is 50%
alcohol and 50% water. To find the strength of the American bottled alcohol
just divide the strength by two, 80% of US proofed spirit is 40% alcohol and
60% water.

Alcoholic Strength:-

OIML (ORGANISATION INTERNATIONALE DE METEROLOGIQUE LEGALE).

This scale defines alcoholic strength as a percentage of alcohol by volume. This

31
scale also has been written as gay lusac scale which is slightly different from
the OIML scale as the temperature at which both the scale operates are
different. The difference is negligible. It may be denoted as ABV i.e. Alcohol by
volume. Or V/V. i.e. volume of alcohol to the total volume of the beverage.

 TYPES ABV RANGES

Beer 3 – 15%
Wine 8 - 17%
Fortified wine 15 – 22%
Spirits 15 – 98%
Fruit juices 0.1%
Cider, wine coolers 4 – 8%

32
 CHAPTER -10

FERMENTATION
Fermentation is a metabolic process in which
process yeast react on sugar and sugar convert
into alcohol and C02 is called as fermentation.
The term ferment is derived from the Latin verb
fervere, which means 'to boil'

C6H12O6 → 2 C2H5OH + 2 CO2

Fermentation takes place at the temperature of 24 to 29 deg. Fermentation

may take from several days to over a month; it depends upon the amount of
sugar produced, temperature and many other factors.

Yeast:- Yeast is a micro-organism that split

the sugar into ethanol and carbon dioxide
through its enzymes. Enzymes are protein based
change agent, necessary to start off a chemical
reaction.

33
 CHAPTER-11

DISTILLATION
Distillation is a process in which process separation of alcohol from
fermented liquid by the application of heat is called as Distillation.

The equipment‘s used for distillation is called still. The wash, which is the
fermented alcoholic beverage meant for distillation, is heated. The temperature
is always kept near the boiling point of water water is near about 78 deg.

Method of distillation:-

Pot still: - It is a rounded pot with funnel at the top where rising vapors are
collected and then carried to the condenser through a tube which cools it and
convert it into droplets of alcohol.

In pot distillation it is very common to separate the distillate obtained into first
part (head) middle part (heart) and the last part (tail), only the middle part is
used to make spirit. The first and last are put back into the liquid about to be
distilled and redistill

Many times the middle part is redistilled. After each distillation the still must
be emptied and cleaned before being filled with new distilled material.

The product obtained by this method has more congeners, flavors and
characters. Mostly all the dark spirits are obtained by this style of distillation

34
Patent still
They are continuous still. They produce a distill spirit as long as they are
supplied with spirituous liquid. First invented by Scotch men Robert Stein in
1826, the designed was perfected and patented by Anneaus coffey in 1832 who
was inspector general of excise in Ireland.

How does it work?

Steam is fed into the base of the analyzer and hot wash into the top. As the two
meet on the surface of the perforated plates, the wash
boils and a mixture of alcohol vapors and uncondensed
steam rises to the top of the column. The spent wash
runs down and is led off from the base.

The hot vapors enter the rectifier at the base and as

they rise through the chambers they partially condense
on the sections of a long coil through which wash is
flowing. The spirit vapors condenses at the top of the
rectifier and is run off through a water-cooled
condenser to the spirit safe and on to the spirit
receiver. Once the spirit begins to be collected it runs
continuously until the end of distillation.

35
36
 CHAPTER-12

COCKTAILS MAKING
METHODS
1) SHAKING:- When a drink contains eggs,
fruit juices or cream, it is necessary to
shake the ingredients. Shaking not only
mixes a drink, it also chills and dilutes it.
Shaking is the method by which you use a
cocktail shaker to mix ingredients together
and chill them simultaneously. The object is
to almost freeze the drink whilst breaking down and combining the
ingredients. Normally this is done with ice cubes three-quarters of the
way full. Make sure that avoid producing an over-diluted cocktail. Always
hold the shaker with two hands and never shake fizzy ingredients. Ex..
Cosmopolitan, White lady, Martini‘s

2) STIRRED:- If a cocktail recipe calls for

you to ‗stir with ice and strain‘, stir in a
mixing glass using a bar spoon with a
twisted stem. Place ice and ingredients into
the mixing glass. Slide the back of the
spoon down the inside of the mixing glass
and twirl gently between thumb and finger.
The spoon will rotate inside the mixing
glass, gently stirring the drink. Strain the
drink into a glass using a coil Rimmed
Hawthorne strainer or the top of a standard
shaker if you are using a standard shaker.
Some bartenders prefer to use the flat end of a bar spoon to stir a drink.
Simply place the flat ends on top of the ice in the mixing glass and start
to stir, working the spoon down the drink as you go. Ex…Manhattan,
martini‘s

37
 3) MUDDLED: - Muddling means pummeling
fruits, herbs and spices with a muddler so
as to crush and release juices and oils. As
when using a pestle and mortar, push down
on the muddler with atwisting action. Only
attempt to muddle in the base of a shaker or
a suitably sturdy glass. Never attempt to
muddle hard, unripe fruits in a glass as the
pressure required could break the glass and
cause injury. I have witnessed a bartender
slash his hand open on a broken glass while
muddling and can‘t over-emphasize how
careful you should be.
Ex… Mojito, old fashion, caprioska

4) BLENDED: - When a cocktail recipe calls for you to

‗blend with ice‘, place ingredients and ice into a blender
and blend until a smooth, even consistency is achieved.
Ideally you should use crushed ice, as this lessens wear
on the blender‘s blades. You should place liquid
ingredients in the blender first, adding ice and/or ice
cream last. If you have a variable speed blender, always
start slow and build up. Ex.. Pina colada, frozen
margarita

5) Built up: - The term ‗build drink‘ refers to

making a cocktail by combining the ingredients in
the glass in which the cocktail will be served. .Ex….
Bloody marry, cap coder, sex on the beach

38
 6) Layering

As the name would suggest, To layer or float an ingredient (i.e.

cream, liqueurs) on top of another, use the rounded or back part
of a spoon and rest it against the inside of a glass. Slowly pour
down the spoon and into the glass. The ingredient should run
down the inside of the glass and remain separated from the
ingredient below it. Learning the density of certain liqueurs and
such will allow you to complete this technique more successfully,
as lighter ingredients can then be layered on top of heavier ones.
It looks beautiful and colorful…. Ex.. B52, BMW

7) Washing / Rinsing
This is the latest London bar trend. It is normally used with Martini‘s to aerate
the drink enhancing the flavour of the Gin.
The technique simply involves long pouring the ingredients of a cocktail
between two mixing glasses. The same technique used in India to make chai
tea.

8) Swizzle with swizzle stick

Swizzling cocktails originated from a food preparation

technique that emanated in the West Indies. The
technique's use in drinks has been documented since
the mid-18th century.
Pouring all the ingredients into a glass or mixing glass,
then adding cracked, shaved or crushed ice, placing
the swizzle stick on the bottom of the glass and
rotating it quickly between palms results in well-
mixed, frothy drinks with an ice frost covering the
outside of the vessel.
Ex.. Rum Swizzel

39
 9) Flaming Cocktails
You can make any drink into a flaming drink. All
you need to do is top the drink with a high proof
alcohol, such as 151 rum, and ignite this top
layer.
Ex..Flaming Lamborghini
1 oz Kahlua
1 oz Sambuca
1 oz Blue Curacao
1 oz Bailey‘s Irish Cream

Methods of serving drinks:

1. Straight up
2. Neat
3. on the rocks
4. Frappe.

40
 CHAPTER- 13

History of Cocktails

Uncertain Origin

The story of its origins was surrounded by mysticism and fables.

It was derived from the French word ―coquetel,‖ an eggcup that was used for
serving drinks. There was also a story of a drink being decorated by a cock‘s
tail and served in celebration to soldiers of the revolution by Betsy Flanagan.
There was even a reference to drinks in Mexico being stirred with a ―cola de
gallo‖ (cock‘s tail).

The First Mention in print

The word Cocktail first appeared on print in May 1806, in The balance and
Colombian Repository, a newspaper of the town of Hudson New York state, a
curious reader asked the editor ‗ Sir, I have read your article which appeared
on sixth of this month regarding the accounts submitted by a democrat
candidate… under the title of loss,25 do cocktail. Would you be good enough to
inform me so what is understood by this form of refreshment??....

The editor replied on 13th may 1806 ‗A cocktail is a stimulating drink made
with all manners of spirits, sugar, water and bitters, it is commonly known as a
bitter sling and is thought to be an excellent potion during the electoral
campaign because it emboldens the heart and befuddles the head.

41
 CHAPTER 14

COCKTAIL INFORMATION
Cocktail are combination of drink, and other ingredient which are mixed
together in predetermine quantity according to set recipe, they should test of
melony without any one ingredient predominating.

THE BASIC RULES OF COCKTAIL MIXING

The art of cocktail making lies in mixing ingredient in a way that
combine the different aromas to produce a new more subtle result.

In 1948 American David Embury, who was passionately interested in the art of
cocktail mixing. He divided the ingredients into three groups

1. The Base

2. The modifier

3. The flavoring and coloring agent.

 The Base

The Base is the ingredient that contributes the organoleptic

qualities (aroma, taste, color) and responsible for First impression. The cocktail
is built around this base that is always some kind of spirit: Gin, Vodka,
Tequila, whisky, rum, cognac and calvados. Champagne is also used as the
basis of some cocktails, though its sparkling character makes it equally
suitable as the modifier agent. The proportion of the other ingredients to the
Base varies according to weather one is making short or long drink.

 The modifier

This is a modifying, smoothly or aromatizing agent. The modifier

is the ingredients or a group of ingredient, which has the most effect on the
consistency of the cocktail and also contributes extra flavors that complement
those of the Base. It may consist of wine, sparkling wine, vermouths soda,
Tonic, Soft drinks, Fruit juice, water milk or cream etc.

42
  The flavoring and coloring agent

These are complementary elements that add sweetness or bitterness to a

cocktail and perhaps color too. Sweetness like syrups, liquor etc. and bitter
Campari, Angostura bitter add a bitter flavor in varying degrees. Like sweetness
add extra flavor and also attenuate the strength of the Base.

THE THREE CONDITIONS FOR A

SUCCESSFUL COCKTAIL
IN ORDER for a cocktail to become popular with
a wide range of people and find a place among
the cocktail classics there are three conditions

1. The Taste

2. The Appearance

3. The Name

 The Taste:

In matter of the taste, naturally the choice of ingredients and the measures
used must be absolutely correct. All the aromas must complement each other.
Usually a practice of mixing spirit made from same basic material should be
followed (two different kinds of grain alcohol)

Mixing light spirit with aged spirit is not a good idea, as a notable neutral
alcohol, would have a negative effect on the aromas that have developed during
the aging process. All these principles have not prevented long drinks like long
island iced tea which contains vodka, rum, gin and even occasionally tequila,
from becoming successful and acknowledged classics.

43
  The Appearance
Cocktails should always be attractive, excessive decorations should be avoided.
One may also bear in mind that different results can be obtained by using
same ingredients.

E.g. Daiquiri served in martini glass or capirinha served as frappe in rock

glass, are both made from rum, lime juice and sugar but are totally different in
appearance. Colour to plays a significant role in the success of a cocktail.

 The Name
The name of a cocktail is also integral because it stirs the imagination.
Continuously or not, the customer the customer will detect the hidden
meaning behind it. The name can indicate the degree of alcohol in a cocktail or
whether it is non-alcoholic, weather it was invented for a particular occasion or
in honor of an important person.

44
 CHAPTER – 15

 GARNISH
1. EDIBLE GARNISH :-Garnish which can eat Ex- Apple, Banana, Kiwi,
Apricot, Red currant, candies Ginger, Cherries, coconut, dates, leeches,
lemon, mango, orange, pineapple, strawberry, chocolate, peach, black berries,
cucumber, Olives, spring onion ,watermelon etc.

2. NON EDIBLE GARNISH (DECORATIVE GARNISH):-Garnish which can‘t eat

Ex- Cocktail Stick, Decorative Stirrer, Flowers, Paper Umbrella, Tooth picks,
Leaves, straw etc.

BAR MEASUREMENTS

Ounces Milliliters Standard Units

ml ounces (oz)
1oz 29. 5735297 Dash 0.9 1/32
2oz 59. 147059375 teaspoon 3.7 1/8
3oz 88. 7205890625 tablespoon 11.1 3/8
4oz 118. 29411875 Pony 29.5 1
5oz 147. 8676484375 Shot 29.5 1
6oz 177. 441178125 Splash 3.7 1/8
7oz 207. 01470781249998 measure (msr) 26.5 0.9
8oz 236 5882375 Mickey 384 13
9oz 266. 1617671875 Jigger 44.5 1½
10oz 295. 735296875 wine glass 119 4

45
  PREPARING METHOD OF GLASS
1. Chilling: Fill the Glass with ice water for a minute then empty the Glass
before pouring the drinks.

2. Frosting: Beer mugs are mostly used for frosting keep the mugs in Freezer.

3.Flavoring/ Rimming: For different flavor are need to frosting the rim of Glass
(To moist the rim of the Glass) by lemon or other syrup like strawberry, crush,
khus syrup on that use celery salt, grated coconut created chocolate, color
sugar for eye catching effect and flavor.

 BAR SUPPLIES
 Perishable Supplies

These are non-alcoholic item in the Bar that tend to

deteriorate fairly quickly even when refrigerated. It has a relatively short
storage life.

Milk, whipped cream, Heavy Cream .half and half Skimmed Milk

Worcestershire Sauce, Tabasco Sauce, salt pepper, vinegar and other

condiments.

Coffee Bean, Lemon, Lime, Orange Olives, Cherries Olives, pickled onion
Garnish Fruit etc.

Juices, Nut-meg powder, coconut cream, syrups.

 Non-perishable supplies

It has a much longer shelf life like sealed can, Bottles etc.

Bar checklist

To maintain every day, it has some procedures (rules) to check according to the
organization.

Ex. Equipment checklist

Ice Machine Checklist

46
Perishable Checklist

Expiry date of the products

47
 CHAPTER -16

 How to make simple syrup

Simple (or sugar) syrup is, as the name implies, very simple to make and is an
essential item to stock in any bar. You will find it in many mixed drinks
including Mojitos, Daiquiris and Hurricanes. This sweetener is primarily used
as a substitute for raw sugar and adds rich volume, but can be made in a
variety of ways.

Making your own simple syrup is also more economical than buying it at the
store. You can make as small or as large a batch as you wish and store it in the
refrigerator in a well-sealed bottle for around 6 months.

Ingredient:
1 parts sugar
1 part water

Total Time: 5 minutes

Method:
Bring the water to a boil.
Dissolve the sugar into the boiling
water, stirring constantly.
Once the sugar is dissolved
completely, remove the pan from
the heat. (Note: Do not allow the
syrup to boil for too long or the
syrup will be too thick.)
Allow to cool completely and
thicken, then bottle.

 Emergency Bar Simple Syrup:

The easiest way to make simple syrup does not require a stove and can be
made in minutes. Simply combine equal parts (1:1) sugar and water in a bottle
and shake it until the sugar is completely dissolved. The result is syrup that is
thinner than rich simple syrup.

Flavor-infused simple syrups:

Simple syrup can also be infused with flavor and used in a variety of cocktails
to add a unique twist.

48
 Type‘s sugar used in cocktails

1. GRANULATED SUGAR
Granulated sugar is white refined sugar (pure white crystalline sucrose) ground
to granules or grains. Most of the original flavor and color compounds are
removed during processing. It is generally available to consumers in three sizes
of grain (size of the crystal). Table sugar typically has a grain size about .5mm;
this type of sugar is also called fine granulated sugar, regular sugar, standard
granulated sugar and table sugar.

2. Castor sugar
Castor sugar has the same composition as granulated sugar, but the crystals
are smaller so it dissolves quickly. size of sugar .35mm

3. Icing sugar
Icing sugar is white sugar ground to a fine powder so it dissolves quickly and
makes smooth icing.

4. DEMERARA SUGAR
Demerara sugar A specialty raw sugar that takes its name from the Demerara
colony in Guyana, which was the original source of this type of sugar (today it
is grown elsewhere, including the sugar-rich island of Mauritius). It is normally
medium brown in color, the natural color of cane sugar, different varieties can
be more golden. It has a rich aroma and a crunchy texture and a mild molasses
flavor. In Europe it is typically enjoyed instead of white sugar, with coffee,
cereal, sprinkled on fruit and yogurt. Its sparkle lends it to decor atop cookies,
cakes and bread pudding

49
  Gomme Syrup

Method:
Basic simple syrup thickened with gum
Arabic, gomme syrup adds a silky richness to
cocktails like the Lion‘s Tail and the Greenfly.

12 oz. superfine sugar

6 oz. water, divided into 2-oz. and 4-oz.
portions
2 oz. gum Arabic/gum acacia

In a small plastic container, combine gum

Arabic and 2 oz. water. Stir with a chopstick to
combine, and then cover. Let sit for 48 hours, or until the gum Arabic has been
completely dissolved by the water.

In a small saucepan, combine sugar and remaining 4 oz. water. Heat gently
until sugar begins to dissolve, and then fold in the gum Arabic mixture.
Remove from heat immediately, let cool and bottle in a plastic squeeze bottle.
Keep refrigerated for up to 1 month.

50
 CHAPTER-17
Lemon and Lime

Actually, they are different species- the Latin name of Lemon is Citrus limon,
and the Latin name of Lime is Citrus medica which means the colour is not the
one difference between them. They can't leave fertile generation, and they're
genome is different. Lemon and lime are citrus fruits While lemon is yellow in
colour, lime is green.

Different between Lemon and lime

LEMON LIME
Lemons are yellow in colours limes are green in colours
lemons are a richer source of Vitamin Lime are a less source of Vitamin C
C than Limes, than Lemons,
Lemon is bigger than lime Lime is smaller than lemon
Sour in taste Bitter and sweet in taste

51
 CHAPTER-18

Herbs

Mint
A refreshing herb with a menthol scent, aroma and taste,
mint has an invigorating effect to the senses and is used
in cooking to give flavor to many kinds of savory dishes
and used to garnish desserts. They are different types of
mint are… spear mint, Peppermint, Chocolate mint, ,
Corsican mint, Apple mint…..so many..

Basil
Basil from Lamiaceae family. Basil popular herb with a
mild and sweet flavour that has a name which means 'king'
in Greek language. And it is rightly called so because many
culinary experts consider it a royal herb. Used primarily for
its aroma, basil is used a lot in Indian as well as
international cuisine. Types of Basil: - Sweet basil, Lemon
basil, Thai basil, Holy basil etc…

Lemongrass
Lemon grass is a tender perennial herb, which is
native to India and Sri Lanka. Lemon grass, with its
lemony flavor and aroma, is used extensively in
Asian-style cooking. Both the large, grassy leaves and
the bulbous leaf base can be added to recipes &
cocktails.

Thyme

It is a fragrant, small-leafed, woody-stemmed culinary

herb that is used frequently in Mediterranean, Italian and
Provençal French cuisines. While there are many varieties
of thyme, the two types that are mainly used in cooking
are common thyme and lemon thyme. Both have sweet,
mildly pungent flavors and are highly aromatic. Lemon
thyme has slightly more of a citrus flavor.

52
 Rosemary

The firm, woody herb with fragrant, needle-like leaves is

Rosemary. Bittersweet and lemony in taste, the aromatic
herb is popularly used across dishes that involve stuffing or
dressing. Besides that, it is also used as a flavouring agent
for cocktails and culinary

53
 CHAPTER-19

ICE
Could ice makes good cocktails
Ice is the most important, and most neglected, component of cocktail making.

There are four basic types, or forms, of ice (cube, cracked, shaved and block)
and each have their uses.

IMP Note:-

• Ice must be clean, clear and hard: Never use ice that is watery as it will melt
into the drink a lot faster and lead to dilution. Make sure your ices well have
Proper drainage and are kept clean at all time.

Types of Ice
1) Ice Cubes:
Ice cubes are good for almost all mixing: for
shaking, stirring, drinks on the rocks, or
with juices and sodas. The larger, thicker
surface area makes a cube melt slowly and
causes less dilution and it is customary to
fill a glass or shaker 2/3 full for best results.

2) Cracked Ice:

Smaller than cubes, cracked ice melts faster

and adds more water to drinks. Usually this
is used when making frozen drinks because
cubes can clog blender blade and be
inconsistent in the end. Two-thirds to one
cup of cracked ice is perfect for a single
frozen Daiquiri or Margarita. Typically bagged ice from the store is cracked.

3) Shaved Ice:

Shaved ice is what you typically find in

fountain soda machines. This is a very fine
ice that can be used in a shaker to produce
thick, slurry of a cocktail. You can also use
it to make an "adult snow cone" of sorts by

54
packing shaved ice in a glass (or paper cone if you want to get "authentic") and
pouring liqueurs over the top. Spirits like Chambord, PAMA and amaretto are
great alone or you can build a custom flavor by combining a few.

4) Crushed ice:-Crushed ice is typically used in juleps, tiki drinks, cobblers

and other spirit-forward cocktails that need dilution. The best tactic to make
crushed ice at home is to wrap freezer ice (or one-by-one-inch cubes) in a dish
towel and bang away with a mallet (a meat tenderizer can also do the trick).

5) Block Ice:

Back in the day all ice bartenders used

started as a block and it was up to the
individual and their ice tools to create
smaller, usable chunks and shavings for
mixing. Luckily, we don't have to use picks
and shavers anymore.
Today blocks are primarily used for chilling
party punches and can take any form you
want.

5) Spheres ice:-

Another large chunk of ice that is

becoming more popular is the ice ball,
which is commonly used in Japan for
serving "whiskey on the rocks

CULINARY/DECORATIVE ICE

55
 CHAPTER-20

CORDIAL
Fruit or lime cordial is a mixture of concentrated fruit or lime and sugar,
sometimes used as a mixer for cocktail. While lime cordial can be diluted and
consumed with vodka or water, any liquid will suffice.
Cordial is made from skin & juice of fruits, sugar, citric acid, Tartaric acid and
water.
Fruit Syrup
Fruit syrup its non-alcoholic beverage. Syrup its s thick sweet, sticky liquid,
consisting of a sugar base, natural or artificial flavorings, acidic and water.

Homemade fruit syrup

4 to 5 cups (500 grams) hulled strawberries cut in half

1 1/2 cups water
1 cup sugar
2 tablespoons lemon juice (optional)

Put all of the ingredients into a medium pot with a lid and bring the mixture to
the boil. Once the liquid is boiling, continue to let it bubble, covered, for 10
minutes.

Strain the strawberries using a fine mesh sieve, pressing to release all of the
liquid. Return the liquid back to the pot and bring it back to a boil, this time
with the lid off.
Allow the mixture to cook for another 5 to 10 minutes, until it starts to form a
syrupy consistency.
Allow the mixture to cool completely -- it will thicken even further. Then, pour
the syrup into sterilized bottles or jars,

Crushes
Fruit crush its non-alcoholic thicker, sweet, sticky liquid; it is made from pulp
of the fruits.

56
 CHAPTER-21

SOP – WINE AND BEVERAGE ORDER TAKING

- RESTAURANTS / BAR
Beverage Order Taking:
 After the guest has been seated, wish them & approach the guest‘s table
with the beverage menu.
 Approach the guest from the right side and ask if she/he would like to
have a drink or if she/he would like to see the beverage list.
 Recommend any special drinks or cocktails.
 If the guest requests to see the menu, hand the menu to the guest and
step back within attentive distance to wait until the guest has made
her/his choice.
 Take order from women first, then men and finally from the host.
 Ask the guest for the order, ask politely;

“Excuse me Madam/ Sir, may I take your order?‖

 Verify the legal drinking age of guests who order alcoholic beverages. [ If
required by local jurisdictions]
 Place a Beverage napkin in front of every guest as you ask for his or her
order. This will help you to keep track of who has ordered.
 Leaving a beverage napkin at the table will let other servers know that
you have checked with the guests.
 If the beverage napkins have a logo, then place each napkin so the log
face the guest.
 When the guest is ready to order, listen carefully and write down all the
details. Face guest when taking the order and maintain eye contact
 Repeat the order, to make sure you get the order correct, by saying:

―Madam/Sir, your order is (list name(s) of beverage item)‖.

 Enter the order in the Pos terminal (or remote device). Where available,
and the order will thus be printed in the dispense bar.
 Where no ‗no-line‘ system is available, pass one copy of the Captain
Order to the kitchen and one to the cashier.
 Consult the order to check which types of food the guest has ordered.

Wine Order taking:

57
  Present the wine list.
 Approach the guest, or host if applicable, from the right side and present
her/him the wine list with your right hand.
 Recommend the appropriate wine.

! Note: Red wine is more suitable for red meat, e.g., beef or pork dishes and
white wine is more suitable for white meat or seafood dishes, e.g., chicken, fish
and shellfish.

 Step back at an appropriate distance.

 When the guest has ordered, repeat the order and thank the guest before
leaving the table.

58
UNIT – II
Classic
cocktails
59
 VODKA BASED CLASSIC COCKTAILS
CAIPIROSKA
Vodka: – 60 ml
Lime Wedge: - 3 to 4 wedges
Brown Sugar: – 1 tea spoon
Crushed ice

Method: - Muddled
Glass: - old fashioned
Garnish :- Lime slice & wedge
COSMOPOLITAN
Vodka :- 40ml
Orange liqueur :-15ml
Fresh lime juice:-15ml
Cranberry juice:- 60 ml

Method :- shaken
Glass :- Martini
Garnish:- Burn orange peel

BLOODY MARY
Vodka :- 60ml
Tomato Juice :- 120ml
Lime juice :- 15ml
Worcestershire Sauce:- 2 to 3 Dash
Tabasco :- 2 to 3 Dash
Celery salt :- 1 pinch
Pepper :-1 pinch
Method : Shaken or stirring
Glass :- Old fashion
Garnish :-Celery stalk and lemon slice

SCREW DRIVER
Vodka :- 60ml
Orange juice :- 120ml
Dash of lime juice
Method:- Build up & stir with bar spoon
Glass:- Highball
Garnish :- Orange slice

60
 SEX ON THE BEACH

Vodka : 45ml
Peach schnapps :- 15ml
Orange juice:- 60ml
Cranberry juice :- 60ml

Method:- Build up & stir with bar spoon

Glass :- Highball
Garnish :- Orange slice

BLUE LAGOON

Vodka :- 45ml
Blue Curacao:- 15ml
Top up with Lemonade

Method:- build up & stir with bar spoon

Glass:- Highball
Garnish:- Orange slice & cherry

MOSCOW MULE

Vodka:- 60ml
Lime juice:- 15ml
Top up with Ginger ale

Method:- Build up & stir with bar spoon

Glass:- Copper glass
Garnish:- Lime slice & mint spring

LONG ISLAND ICED TEA

Vodka:- 15ml
Gin:- 15ml
Rum:- 15ml
Tequila:- 15ml
Orange liqueur:- 15ml
Top up with Cola

Method:- Highball glass

Method:- Build up & stir with bar spoon
Garnish:- Lime slice

61
 WOO WOO
Vodka:- 45ml
peach schnapps:- 15ml
Top with cranberry juice

Method:- Build up & stir with bar spoon

Glass:- Highball
Garnish :- orange slice or lime slice

BLACK RUSSIAN
Vodka:- 45ml
Coffee liqueur:- 15ml

Method:- Build up & stir with Bar spoon

Glass:- Old fashioned
Garnish:- Chocolate stick

WHITE RUSSIAN
Vodka:- 45ml
Coffee liqueur:- 15ml
Fresh cream:- 30ml

Method:- shaken or build up & stir

Glass:- Old fashioned
Garnish:- chocolate stick

VODKA MARTINI
Vodka:- 50ml
Vermouth:- 10ml

Method: shaken
Glass:- Martini
Garnish:- Olive or lemon twist

CAP CODDAR
Vodka:- 60ml
Top up with Cranberry juice

Method:- Build-up
Glass:- Highball
Garnish:- Orange slice

62
 RUM BASED CLASSIC COCKTAILS
MOJITO
Lime Wedge – 3 to 4 wedges
Mint leaves – 12 to 15
Rum – 60 ml
Demerara Sugar – 2 teaspoon
Crushed ice
Top up with Sparking water

Method:-Muddle
Glass :- Tom Collins
Garnish – Mint spring & Lime slice
Variation:-Strawberry, Green apple, Litchi
Cucumber.

DAIQUIRI
Rum – 60 ml
Lime Juice – 30 ml
Sugar Syrup – 20 ml

Method:- shaken
Glass:- Daiquiri or saucer
Garnish:- Lime slice
Variation:-Frozen Daiquiri – Blended not
shaken
Flavour with kiwi, strawberry or other
fruits
MAI TAI
White Rum :- 30 ml
Dark rum :- 15 ml
Orange liqueur:- 15 ml
Orgeat Syrup:-15 ml
Lime Juice:- 15 ml

Method:- Shaken
Glass:- Old Fashion
Garnish:-pineapple spear, mint leaves

63
 CUBA LIBRE

White Rum:- 60ml

Top with Cola
Lime juice:- 10ml

Method:- Build up & stir with bar spoon

Glass:- Tom Collins
Garnish:- Lime slice

PIÑA COLADA
White Rum:- 45 ml
Coconut Rum:- 15 ml
Fresh cream:- 30 ml
Pineapple juice:- 90 ml
Vanilla ice cream :- 2 spoon

Garnish – cherry pineapple

Method:- shaken or Blended
Glass:- Hurricane or Collins

PLANTER'S PUNCH
Rum:- 4.5cl Dark
Fresh orange juice:- 50ml
Fresh pineapple juice:- 50ml
Fresh lemon juice:- 15ml
Grenadine syrup:- 10ml
Sugar syrup:- 10ml
Angostura bitters:- 3 or 4 Dashes end of
the cocktail
Method:- Shaken
Glass:- Highball glass
Garnish:- cherry & pineapple slice
BLUE HAWAII
light rum:- 30ml
vodka:- 30ml
Curacao:- 10ml
pineapple juice:- 60ml
Sweet and Sour:- 20ml

Method:- Shaken
Glass:- Hurricane glass
Garnish:- orange slice & cherry

64
 HURRICANE
Dark rum:- 25ml
White rum:- 25ml
Over proof rum
Passion fruit syrup:-15ml
Lime juice:- 10

Method:- shaken
Glass:- hurricane
Garnish: orange or lime slice

DARK 'N' STORMY

Dark rum:- 60ml

Top up with ginger ale

Method:- Build-up
Glass:- Highball
Garnish:- Lime slice

MACUÁ

White Rum:- 60ml

Guava juice:- 60ml
Lime juice:- 15ml
Sugar syrup:- 10ml

Method:- Blend
Glass:- Highball
Garnish:- lime slice

65
 TEQUILA BASED CLASSIC COCKTAILS
MARGARITA
Tequila:- 45 ml
Orange Liqueur:- 15 ml
Lime Juice:- 15 ml
Rim the glass with salt

Method:- shaken
Glass:- Margarita
Garnish:- lemon slice
Variation
Frozen Margarita – blended with ice
Flavoured margarita with flavoured syrup

TEQUILA SUNRISE

Tequila – 60 ml
Orange juice – 120 ml
On Top Grenadine– 10 ml

Method:- Build Up
Glass:- Collins
Garnish:- Orange slice

BRAVE BULL
Tequila:- 45ml
Coffee liqueur:- 15ml

Method:- Build up & stir with bar

spoon
Glass:- Old fashion
Garnish:- chocolate stick

MATADOR

Tequila:- 60 ml
Lime juice:- 90 ml
Top up with Pineapple juice

Method:- Build up & Stir with bar

spoon
Glass:- Martini glass
Garnish:- pineapple slice

66
 TEQUILA SUNSET

Tequila:- 45ml
Blackberry brandy:- 15
Orange juice:- 120ml

Method:- Build-up
Glass:- Tom Collins
Garnish:- Orange slice

TEQUILA SOUR

Tequila:- 60ml
Lime juice:- 20ml
Sugar syrup :-10ml

Method:- Shaken
Glass:- Old fashioned
Garnish:- Orange peel

67
 GIN BASED CLASSIC COCKTAILS
GIBSON
Gin:- 45ml
Dry vermouth:- 15ml

Method:- stir well in mixing glass

Glass:- Chill martini glass
Garnish:- silver skin onion
1)If you replace the garnishee with Olive
or lemon twist so it‘s become Dry martini

SWEET MARTINI
Gin:- 45ml
Sweet vermouth:- 15ml

Method:- stir well in mixing glass

Glass:- Chill martini glass
Garnish:-Maraschino cherry

BRONX
Gin:- 30ml
Sweet vermouth:- 15ml
Dry vermouth:- 15ml
Orange juice:- 15
Method:- Shaken
Glass:- Martini
Garnish:- Orange slice Or maraschino
cherry

NEGRONI
Gin:- 30ml
Sweet vermouth:- 15ml
Campari:- 15ml

Method:- stir
Glass:- Old fashioned
Garnish:- Orange Twist

68
 SINGAPORE SLING
Gin:- 30ml
Cherry Liqueur:- 15ml
Orange liqueurs:- 10ml
Bénédictine:- 10ml
Grenadine:- 10ml
Pineapple juice:- 120ml
Lemon juice:- 15ml
Dash of Angostura bitters

Method:- Shaken
Glass:- Hurricane glass
Garnish:- Maraschino cherry, pineapple

GIMLET
Gin:- 60ml
Lime juice:- 15ml
Sugar syrup:- 15ml

Method:- Shaken
Glass:- Chilled martini glass
Garnish:- Lime slice

PINK LADY

Gin:- 60ml
Egg white:- 1 no
Grenadine:- 4Dash

Method:- shaken
Glass:- Martini or saucer
Garnish:- Lime slice

69
 VESPER
Gin:- 30ml
Vodka:- 15ml
Lillet Blanc:-10ml

Method:- Shaken
Glass:- Champagne coupe
Garnish:- Lemon peel

GIN & TONIC

Gin:- 60ml
Tonic water, according to taste.
Method:- Buildup & stir with bar spoon
Glass:- Highball
Garnish:- Lime slice

GIN ALEXANDER
Gin:- 30ml
Cream de cacao:-30ml
Fresh crème:- 30ml

Method:- Shaken
Glass:- chilled Martini Glass
Garnish:- Grater nut meg or chocolate

TOM COLLINS
Gin:- 60ml
Sugar syrup:- 15ml
Lime juice:- 30ml
Top up with carbonated water

Method:- build-up & stir with bar spoon

Glass:- Collins glass
Garnish:- Lemon slice and maraschino
cherry

70
 WHISKEY BASED CLASSIC COCKTAILS

MINT JULEP
Whiskey:- 60ml
Mint leaves:- 10 to 15 no
Powder sugar:- 2 teaspoon
Water :- 30ml
Crashed ice

Method:- Muddled
Glass:- Julep glass or old fashioned
Garnish:- mint spring

OLD FASHIONED
Bourbon or Rye whiskey:- 60ml
Angostura bitters :- 2 dash
Sugar cub:- 1 no
Few dashes plain water

Method:- Muddled & mix with bar

Glass:- Old fashioned
Garnish:- Orange twist & cocktail cherry

WHISKEY SAZERAC
Whiskey:- 50ml
Absinthe:- 10ml
Sugar cub:- 1no
Bitter:- 2 dash

Method:- Muddled & mix with bar

Glass:- Old fashioned
Garnished:- Lemon peel

Whiskey sour
Bourbon Whiskey :- 60ml
Lemon juice :- 30ml
Sugar syrup:- 15ml
Egg white optional :- 1 no

Method: shaken
Glass:- old fashioned
Garnish :- orange peel or slice

71
 IRISH COFFEE
Irish whisky – 60 ml
Black coffee – 120 ml
Brown Sugar – 1 tbsp.
Top up Fresh cream or vanilla ice cream

Method:- Build up & stir with bar spoon

Glass:- Irish coffee glass
Garnishee:- coffee bean

RUSTY NAIL

Scotch Whisky:- 45ml

Drambuie:- 25ml

Method:- Stir & mix with bar spoon

Glass:- Old fashioned
Garnishes:- orange Twist

MANHATTAN
American Rey whisky – 45 ml
Sweet vermouth – 15 ml
Angostura bitters – 2 dash

Method:- Stir in mixing glass

Glass:- Martini
Garnished:- orange twist

ROB ROY
Scotch – 45 ml
Sweet vermouth – 15 ml
Angostura bitters – 2 dash

Method:- Mix & with bar spoon

Glass:- Old fashioned
Garnishes:- orange Twist

72
 BRANDY BASED COCKTAILS
SIDECAR
Brandy:- 45ml
Orange liqueurs:- 15ml
Lemon juice:- 10ml

Method:- shaken
Glass:- Martini
Garnished:- orange or lemon slice

BRANDY ALEXANDER
Cognac:- 30ml
Crème de cacao:- 30ml
Fresh cream:- 30ml

Method:- shaken
Glass:- Martini
Garnish:- Grater Chocolate

BETWEEN THE SHEET

Cognac:- 30 ml
White rum:- 15 ml
Triple Sec:- 15 ml
Lime Juice:- 15 ml

Method:- shaken
Glass:- Martini
Garnish:- Orange peel

73
 HOT TODDY
Cognac:- 60 ml
Honey:-15 ml
Lime Juice:-15 ml
Hot Water:- 90 ml
Spices:- Cinnamon, Star aniseed, cloves

Method:- Build-up & stir with bar spoon

Glass:- Toddy glass
Garnished:- Cinnamon stick

HORSE‘S NECK

Cognac/Brandy:- 60 ml
Ginger ale:- to top up
Dash of Angostura bitters

Method:- Build-up & stir with bar spoon

Glass:- Collins
Garnished:- Lemon Zest or slice

FRANCE CONNECTION
Cognac:- 30 ml
Amaretto:- 30 ml

Method:- Build-up & stir with bar

spoon
Glass:- Old fashioned
Garnished:- cherry

74
 BEER BASED CLASSIC COCKTAILS
SHANDY
Beer:- 150 ml
Lemonade:- 150 ml

Method:- Build-up
Glass:- Beer glass
Garnish:- Lemon or orange slice

BLACK VELVET
Sparkling wine – 150 ml
Stout beer – 150 ml

Method:- Build-up
Glass:- Pilsner or tulip
Glass:- orange slice

BOILER MAKER
Whisky – 30 ml
Lager beer – 200 ml

Method:- put whiskey shot glass in to the

beer glass
Glass:- beer glass

SNAKEBITE
One part Beer
One part cider

Method:- Build- up
Glass:- Beer glass

75
 SPARKLING WINE BASED COCKTAILS
MIMOSA

Sparkling Wine – 100 ml

Orange Juice – 100 ml

Method:- Build-up
Glass:- Tulip
Garnish : Orange Peel

KIR ROYALE
Sparkling Wine – 150 ml
Crème d Cassis – 30 ml

Method:- Build-up
Glass:- Tulip
Garnish:- cherry

BELLINI
Processo – 150 ml
Peach Puree – 30 ml

Method:- Build-up
Glass:- Tulip
Garnish:- peach slice

FRENCH75
Gin:- 30ml
simple syrup:- 5ml
Lemon juice:- 15ml
Champagne:- 60ml

Method:- Build-up
Glass:- Tulip

76
 WINE BASED COCKTAILS
SANGRIA
Origin - Sangria is a wine punch
originated in Spain & Portugal
but have really travelled all
across Europe where it has been
popular for 100 of years

Sangria – Recipe for a bottle of wine

Red wine – 750 ml
Chopped Seasonal Fruits
Liquor & Liqueurs – 150 ml

Variation
White wine
Change of the liquor
Fruits used
SPRITZ
Prosecco:- 60ml
Aperol:- 40ml
Splash of Soda water

Method:- build-up
Glass:- Wine

MULLED WINE

Red wine
Spices: - Cloves, cinnamon and ginger,
orange peel and cardamom, ginger snaps,
raisins or almonds.
Juices:- grape juice, blackcurrant juice,
mixed fruit juice apple juice
Direction:-
 combine the orange, sugar, water, and spices in a
large stainless steel or enameled pot.
 Slowly bring to a boil, reduce the heat, and
simmer for 15 minutes.
 Reduce the heat, add the wine, and slowly reheat
but do not boil.
 Serve warm in mugs.

77
 COCKTAILS SHOTS
B-52 SHOTS
Baileys:-20 ml
Kahlua:- 20 ml
Orange liquor:-20 ml

Method:- Layered
Glass:- shots

KAMIKAZE SHOTS
Vodka:- 45 ml
Orange liquor:- 15 ml
Lemon Juice:- 10 ml

Method:- Shaken
Glass:- Shots

BRAIN HAMORRHAGE
Baileys – 30 ml
Peach schnapps – 30 ml
Grenadine – 1 drop
Layered
Method :-
Layer Baileys on top of Peach in a
shot glass
Drop Grenadine in the glass

JAGER BOMB
Jagermiester – 30 ml
Red Bull – 1 can

Method :- Built up
Pour jager in a shot glass
Drop the shot glass in to glass of red
bull

78
 FLAMING LAMBORGHINI

Kahlua coffee liqueur: - 30ml

Sambuca: - 30ml
Blue Curacao liqueur:- 30ml
Bailey's Irish cream:- 30ml

Direction

Pour the Sambuca and Kahlua into a cocktail glass.

Pour the baileys and blue curacao into two separate
shot glasses either side of the cocktail glass. Set light
the concoction in the cocktail glass and start to drink
through a straw (this drink should be drunk in one).
As the bottom of the glass is reached put out the fire
by pouring the baileys and blue curacao into the
cocktail glass and keep drinking till it's all gone.

79
 UNIT: - III
WORD OF SPIRIT

80
 Chapter - 1
LIQUEURS
History
Liqueurs were first produced in the monasteries of Europe for medicinal (cold
and fever) purpose. Many of the herbs with medicinal were grown near the
monasteries.

The word liqueur comes from the Latin word liquifacere, which means ―to
dissolve‖.

A liqueur is an alcoholic drink flavored variously by fruits, herbs, spices,

flowers, nuts or cream combined with distilled spirits. Often served with or
after dessert, they are typically heavily sweetened and un-aged beyond a
resting period during production, when necessary, for their flavors to mingle.

Italian monks during the 13th Century, who developed the liqueur as a way to
infuse herbs for medicinal use. One of the most famous liqueurs to be
developed by European monks is Green Chartreuse, which was developed by
monks from the Carthusian order in the French Alps. It contains over 130
herbs and spices, some of which are rare, and only three monks know the full
recipe, and which herbs produce its unique, natural colour.

81
 LIQUEURS ARE FLAVOURED AND SWEETENED SPIRIT. TO
PRODUCE LIQUEURS, THE FOLLOWING INGREDIENTS ARE
NECESSARY

1) Spirit:- To produce a fine liqueur, the alcohol used must be as pure

as possible. The method and the degree of rectification will
determine the pure of the spirit. Whisky, Vodka, Rum, Brandy,
Cognac etc.

2) Flavouring Agent:- Liqueurs are flavoured with herbs, flower,

fruit, seed, barks and root.
 Herbs:- Basil, Hyssop, peppermint, Melissa, Rosemary, sage, Thistle,
thyme, Wormwood etc.
 Flowers: - Chamomile, Lavender, Lily, Orange blossom, Rose, Saffron
etc.
 Fruit:- Berries, Peach, Orange, Pineapple, Banana, Citrus peel, raisins
etc.
 Barks:- Angostura, Myrrh, Sandalwood, sassafras, Cinchona etc.
 Roots:- Angelica, Celery, Ginger, Liquorices, Turmeric, Gentian, Orris
roots etc.
 Seed:- Aniseed, Apricot stones, Almonds, Caraway, Clove, Cocoa, Coffee,
Coriander, Juniper berries, musk, pepper, star anise, vanilla etc.

3) Sweetening Agent:- The sweetening agent used in the

production of liqueurs are sugar, Maple syrup, Corn syrup, Honey.
The sugar content of the liqueur distinguishes it from the other
types of spirits. It must contain 100grm/ liter
4) Colouring Agent: - Natural vegetable colouring agent or
approved food dyes are used to colour the liqueur. The production
of liqueurs starts from the extraction of flavouring agent from the
natural substance, than the flavouring agent are impregnated with
the base spirit and distilled if necessary, sweetened, fined and
bottled as liqueurs. In the USA, liqueurs are termed as cordials. In
reality, all liqueurs are alcoholic drink, whereas cordials can be
alcoholic and non-alcoholic.

82
 PRODUCTION METHOD OF LIQUEURS
Extraction of Flavoring

Pressure Maceration Infusion Percolation

Distillation

Compounding

Maturing

Sweetening and Colouring

Fining

Bottling

Production Process:-
Extraction of flavouring:-
The flavouring agent must be extracted from the natural substance
/substances which are used as an ingredient in the blending process. There
are four methods by which the flavouring oil can be extracted, depending on
the types of the Ingredient. They are following:

 Pressure:
 Maceration
 Infusion
 Percolation

 Pressure:- By applying Mechanical presses the oil is extracted from the

ingredient, for example, from citrus peel or get juice from fruits.
 Maceration:- It is used when soft and delicate fruit are used as flavouring
agent in the preparation of liqueur. In this method, the flavouring agents

83
 are soaked in cold spirit for long time to gain maximum flavour. The
spirit, usually the brandy, is placed in the oak cask with the fruit for up
to a year and stirred occasionally for effective maceration. Flavour and
coclour are extracted during this process. When the maceration is over,
the liqueur is transferred, and filtered.

 Infusion:- This is maceration in warm spirit maintained at a constant

temperature for several for days. This method extracts more flavour
quickly than any other method.

 Percolation:- In this method, the spirit is continuously passed through

the flavouring agent by heating. The spirit is boiled and the vapours are
passed up the flavouring agent to get the flavour, condensed and return
to the boiling spirit.
The extracted natural substance may be blended with the base
spirit, allowed to rest, sweetened, fined and bottled or distilled and
processed as given below according to the flavouring agent and type of
liqueurs being produced.

 Liqueurs classified by Two Brand:-

 Umbrella Group
 Proprietary Brand

 Umbrella Group ;-
Registered company or Distillery produces different types of liqueurs.
They generate whole range of liqueurs.
Ex…Bols- Holland
Marie Brizard- France
DE Kuyper- Holland

 Proprietary Brand:- Liqueur is produce under closely guarded secret

formula and marketed under registered trade mark brand. The formula
of preparation is unique and his secret. No other distillery can produce
Ex…Benedictine
Chartreuse
Baileys
Jagamister
kahlua

84
How to serve the liqueur
Liqueurs are best served chilled or over ice, as a
digestive and work well as a component for desserts
and cocktails.

85
 LIQUEURS BRAND NAME WITH DIFFERENT FLAVOUR

ORANGE LIQUEURS BRANDS

NO BRAND NAME COLOUR BASE & ALCOHOL COUNTRY

FLAVOUR
1 Cointreau Cear Cognac / 40% France
orange
2 Triple sec Clear Cognac / 15% - France
orange 40%
3 Grand Marnier Amber Cognac / 40% France
orange
4 curacao Blue Cognac / 15% – island of
orange 40% Curaçao
5 Orange cello Amber Brandy / 38% Italy
orange
6 Tuaca Golden Brandy/orange
brown & vanila

CREAM LIQUEURS BRAND

NO BRAND NAME COLOUR BASE & ALCOHOL COUNTRY

FLAVOUR
1 Baileys Cream whiskey 17% Ireland
2 Amrula cream Amrula fruit 17% South Africa
3 Dooley's Cream Vodka / 17% Germany
toffee
4 Kelly ‗s Cream Whiskey 17% Ireland
5 Carolans cream Whiskey 17% Ireland
6 Sheridan‘s cream Cream/ 18 % Ireland
coffee
7 Advocaat Cream cream 14% - 20% Dutch

COFFEE LIQUEURS

NO BRAND NAME COLOUR BASE & ALCOHOL COUNTRY

FLAVOUR
1 Kahlua Amber( Rum /coffee 20% Mexico
Black)
2 Tia maria Amber( Rum /coffee 20% Jamaican
Black)
3 Sabra Amber( Rum /coffee 30% Israel
Black)
4 Bahia Amber( Rum /coffee 32% Brazil
86
 Black)
5 De kuyper Amber Rum /coffee 24% Dutch
(Black)
6 Café Rica Amber(Black) Coffee 30% Costa Rica

COCONUT LIQUEURS

NO BRAND NAME COLOUR BASE & ALCOHOL COUNTRY

FLAVOUR
1 Malibu Clear coconut 21.0 % Barbados
2 Marie Brizard Clear coconut France
3 Batida de coco Clear coconut 16% Brazil
4 Cocoribe coconut Caribean

HERB LIQUEURS

NO BRAND NAME COLOUR BASE & ALCOHOL COUNTRY

FLAVOUR
1 Benedictine Amber Cognac 40% France
2 Jägermeiste Dark 35% Germany
brown
3 Chartreuse Dark 40–55% France
brown
4 Cynar Dark bitter 16.5% Italian
brown
5 Danziger clear Roots & 40% Germany
Goldwasser Herbs

ANISEED LIQUEURS

NO BRAND NAME COLOUR BASE & ALCOHOL COUNTRY

FLAVOUR
1 Sambuca Clear Anise 40% Italian
2 Galliano Yellow Anise 30% -42% Italian
3 Anisette colorless Anise 40% Mediterranean
countries
4 Ricard Anise 45% France

87
 CHOCOLATE LIQUEURS

NO BRAND NAME COLOUR BASE & ALCOHOL COUNTRY

FLAVOUR
1 Crème de cacao Clear/amber Vodka - French
2 Goldkenn - Chocolate 18% swiss
3 Mozart Dark amber Chocolate 17% Austria
4 Godet Golden,yellow White 15% Belgian
chocolate
5 Loch Fyne Amber Chocolate 40% Scotland

Cinnamon liqueurs

NO BRAND NAME COLOUR BASE & ALCOHOL COUNTRY

FLAVOUR
1 Goldschlager Clear Swiss 40% Switzerland
cinnamon
2 After shock - Cinnamon 30% canada

FRUITS LIQUEURS

N BRAND NAME Color FLAVOUR ALCOHOL COUNTRY

O
1 Limoncello Yellow Limon 30% Italian
2 Limoncino yellow Lime 30% Italian
3 Midori Green Melon 20% - 21% Japan
4 Heering Amber Cherry - Italy
5 PAMA Red pomegranate - Kentucky
6 Crème de Fraise des Red Strawberry 16% France
bois
7 Maraschino clear Marasca 32% -
cherries
8 Manzana Green apples 15% to -
20%
9 kirsch Clear Morello 40% German
cherries
10 crème de framboise Red Flackcurrant
13 Chambord Dark Red raspberry 16.5% France
14 Crème de cassis Dark red Blackcurrant 15% France
s

88
 OTHER FLAVOURED

NO BRAND NAME Color FLAVOUR ALCOHOL COUNTRY

1 Drambuie Golden honey, herbs 40% Scotch land
and spices
2 Irish Mist Deep golden honey and 35% Ireland
red complex spice
3 Zen green Green tea 20% japana

NUT-FLAVORED LIQUEURS

NO BRAND NAME Color FLAVOUR ALCOHOL COUNTRY

1 Amaretto almond 28% Italy
2 Creme de Noyaux Red almond France
3 Nocino - green 40% Italy
walnuts

89
 CHAPTER – 2

BEER
History about Beer

Some 5,000 years ago in the Imperial Egypt of the Pharaohs, beer was already
an important food item in the daily diet. It was made from lightly baked barley
bread, and also was used as a sacrament. Beer was also used as medicine.
Some amount of beer was also offered to appease the gods when they became
angry.

A prayer to the goddess Ninkasi, known as "The Hymn to Ninkasi", which

served as both a prayer as well as a method of remembering the recipe for beer
in a culture with few literate people, and the ancient advice (Fill your belly Day
and night make merry) to Gilgamesh, recorded in the Epic of Gilgamesh, by the
ale-wife Siduri may, at least in part, have referred to the consumption of beer.
Egyptian used drink with straw.

OLDEST METHOD OF BEER MAKING FROM BREAD

The main ingredient in the beer was bread made
from a rich yeasty dough possibly including malt.
The bread was lightly baked and crumbled into
small pieces before being strained through a sieve
with water. The form of dates and the mixture
was fermented in a large vat and then stored in

90
large jars. Later on Beer brewed from barley in the Egyptian's.

INTRODUCTION OF BEER
Beer is a carbonated alcoholic beverage made from fermentation of malted
Barley, Hops, Yeast and water. Beer is the world‘s most widely consumed and
probably the oldest of alcoholic beverage; it is the third most popular drink
after water and tea.

Ale beer is one of the oldest beverages humans have produced, dating back to
at least the 5th millennium BC and recorded in the written history of Ancient
Egypt and Mesopotamia..

KEY INGREDIENT FOR MAKING BEER

STARCH SOURCE:- Malted Barley, Corn, Rye, Rice etc. Barley is the main
ingredient used for making beer. Barley used for beer production should have
high starch content, low protein and little flavor. Two row and six row barley is
good for Beer Process.

WATER:- About 90% of water content in Beer. Regions have water with
different mineral components; as a result, different regions were originally
better suited to making certain types of beer, thus giving them a regional
character. For example, Dublin has hard water well-suited to making stout,
such as Guinness; while the Plzeň Region has soft water well-suited to making
Pilsner (pale lager), such as Pilsner Urquell.

HOPS:- Hops are the female flowers (also called seed cones or strobiles) of the
hop plant, Humulus lupulus. They are used primarily as a preservative,
flavoring and stability agent in beer, to which they impart a bitter, tangy flavor,
though hops are also used for various purposes in other beverages and herbal
medicine.

The female flowers are used in brewery. Its cone-like blossom contains a bitter
dust called lupalin which has tannins and resins. The tannin helps clarify,
stabilize and preserve the beer and the resins and oil are principal sources of
aroma and dryness. The flower cones are dried and packed in large sacks. The
dryness or distinctive bitterness of the beer is contributed by hops. The shelf
91
life of the beer will be longer, if more hopes are used due to the presence of
tannin.

YEAST´:-Yeast is the microorganism that is responsible for fermentation in

beer. Yeast metabolises the sugars extracted from grains, which produces
alcohol and carbon dioxide, and thereby turns wort into beer. In addition to
fermenting the beer, yeast influences the character and flavour.

The dominant types of yeast used to make beer are the top-fermenting
Saccharomyces cerevisiae and bottom-fermenting Saccharomyces
carlsbergensis.

FINING:- These are brightness agents added to clear and bright the beer.
Examples of clarifying agents include isinglass, obtained from swimbladders of
fish; Irish moss, seaweed; kappa carrageenan, from the seaweed Kappaphycus
cottonii; Polyclar (artificial); and gelatin.

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BEER PRODUCTION PROCESS
Harvesting

Steeping

Germination

Roasting/kilning

Milling/ Masing

Lauter tun

The Brew Kettle

Fermentation

Maturation

filteration

Carbonation

Packing

Pasteurization

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HARVESTING:- The barley is harvested from the fields, then it is delivered to
maltster(malt maker), He performs the following step; Screening, Removal of
dirt & straws, drying.

MALTING:- Malt is germinated cereal grains that have been dried in a process
known as "malting". The grains are made to germinate by soaking in water, and
are then halted from germinating further by drying with hot air. Malting grains
develops the enzymes required to modify the grain's starches into sugars. The
following are the three steps which take place during malting.

 Steeping:- In this process the grain of barley is soaked in large container

filled with warm water. The process takes 2 to 3 days to complete. The
barley s kept in water for short period of time then tank is drained so
that the grain can breathe for between 6 to 12 hrs before it is immersed
in water again. Harvesting grain has 12% moisture content, after
steeping process it increase 45%.
 Germination:- The damped grain is emptied on to huge germination floor
and evenly spread for 5 days. Germination is controlled by drawing
temperature-adjusted, humidified air through the bed. Turners keep the
bed from compacting and rootlets from growing together, or felting. Allow
the seed to begin to sprout & grow.
 Kilning:- Germination is halted by drying. If germination continued, the
kernel would continue to grow and all of the starch reserves needed by
the brewer would be used by the growing plant. Base or standard malts
are kiln dried. Typically with a finish heat of 180-190° F for 2-4 hours.
This develops flavors ranging from very light malty to subtle malty.
Specialty malts are dried in a kiln at higher temperatures for longer
periods of time, roasted, or both. Varying the moisture level and time and
temperature of drying develops the flavor and color characteristics of
each specialty malt.

MILLING:- After cooling the it is then send for grinding for efficient extraction
of sugar malt must be milled. The malt is grinded in the coarse form not
powdered

MASHING:- The milled malt, called ―Grist‖ is mixed with water in the mash-
Tun. Providing condition in which starch & enzyme are dissolved and rapid
enzyme action take place, the malt enzyme converts the starch in to sug

ar and the enzyme protease break down the proteins for clarity in the brew.

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LAUTER TUN (SEPARATION OF WORT):- In the lauter Tun which is similar to
a colander, the mash is strained and a clear sugar liquid called wort grips to
the bottom of the tank. Lauter means to ―clear‖ in German, the liquid is now
ready for brewing; the remaining solids are sold as cattle feed.

The Brew Kettle:- The brewing process is relatively simple, The wort is placed in
to a huge copper or stainless steel brew kettles and the hope are added to the
liquid, a process called Hopping. The mixture is then boiled to sterilize the wort
and extract the flavour of the hops so essential to the taste of beer. The hopes
are drained off and the wort is cooled. For Ales 10-20 and Larger 3-9.

Fermentation;- It is the conversion of the sugar in the wort in to alcohol and

carbon dioxide-begins when the proper yeast is added. There are two types of
fermentation process.

TOP FERMENTATION BOTTOM FERMENTATION

(saccharomyces calsbergensis) (saccharomyces cerevisiae)

1.Starts from top to bottom Starts from bottom to top.

2.The yeast used is lighter & starts to The yeast used is heavier & starts to act
act 15 to 25 deg C. at 6 to 12 deg C.

3. The yeast floats on the wort. The yeast sinks to the bottom of the ton.

4. It takes 4 to 7 days for the process to It takes 3 weeks for this process.
complete.
5. This process is faster but less This process is slower but more
thoroughly. thoroughly.
6. Susceptible to infections. Less susceptible to infections.

7. The first method used everywhere. Became popular only after the
Introduction of cooling installations.
Was first made in Southern Germany &
Bohemia

8. These beers are thick and dark beers. These beers are thinner and clearer.

E.g. Ales, Porter Stout, Wheat E.g. Lager, Ice, Pilsner

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MATURATION: - After fermentation the young beer (also known as ‗Green
Beer‘) is moved to maturation tank where it is allowed to age. Lagers are
matured at 0 °C to 3 months or more, Ale is matured at 15 °C for up to 7 days.
Longer maturation helps in getting rid of any formation of protein or
Congeners.

BRIGHTENING/ CLARIFYING:- The beer are then brightened with the addition
of finings, carbonated and Filtered.

CARBONATION & PACKAGING:- carbonation, The addition of carbon dioxide

gas to malt beverage, is responsible for their spritzy, zestful character, rich,
fine collar of foam on top of a glass.

Some brewers carbonated their beer before packaging by pumping gas under
pressure into the product. Otherwise save the carbon dioxide given off during
fermentation and restore it to the brew during packing.

PASTEURIZATION: - Canned or bottled brew must undergo pasteurization

(exposing them 60 ° to 65.6 °C heat in order to kill bacteria which cause
spoiling).before they are packaged. Draught beers are not pasteurization. On
other hand the brew is passed through the fine filters to remove the spoilage
bacteria. This process is called Sterile Filtration.

TWO TYPES OF BEER:-

 Ale:- (Top Fermentation beer)

 Lager :- ( Bottom Fermentation)

TYPES OF ALES

Ales are sweet, tasty beers. They come in different color shades ranging from
pale gold to shady, rich brown color based on the grains applied in the brewing
procedure.

Amber Ale: – Belongs under the Belgian Ale. They are sweeter due to their
excess malt. Additionally, they are dark in color thus their first name ‗amber‘.
Popular types of amber ales include Fat Tire Amber Ale and Budweiser
American Ale.

Pale Ale :– It is a light-colored alcoholic drink that is full of malt and hops.
Sierra Nevada Pale Ale is a popular example of pale Ale.

96
Bitter :- Falls under Pale Ales. It contains hops that give it a pleasant aroma. A
good example is Forster‘s Special Bitter.

India Pale Ale (IPA) :– Falls under the branch of Pale Ale. This hoppy flavor
comes across as golden or darker in color and has a bitter scent and taste.

Irish Ale :– It is deeply red in color and has a sweet, malty taste. A popular
example of Irish Ale is Killian‘s Irish Red.

Barley Wine :– It ranges amber to darker shades of black. It is a very fruity and
flavorful beer but with a high alcoholic content.

Stouts :- These beers fall under the branch of Dark Ale. They are set apart from
the rest with the use of malt-free, dark-roasted barley, minimal hops, and
sweet, chocolate scents. Stouts come in various types including chocolate,
coffee, dry, oatmeal, milk, oyster and Imperial stouts. The most renowned dry
stout is Guinness with a minimal sweet taste.

Porter: - This is a type of extremely Dark Ale, brewed from heavy-roasted malt.
It is medium-bodied and has a crisp taste. Jack Porter is a famous example of
Porter.

Wheat Beer :– Also known by names like Weiss bier or hefeweizen, is a

refreshing beer, pale-colored and very carbonated. In-heat wheat is a well-
known wheat beer.

TYPES OF LAGERS
Larger is well-known for its crisp, filtered taste due to its fermentation process
where yeast settles at the bottom without necessarily floating to the surface.
Lagers under a low-temperature fermenting process that result in the beer
having a smoother flavor.

Bock – It is a tasty, dark lager with origins in Germany. Bocks do vary from
malty-flavored lagers to darker, hoppy-flavored bocks, popularly referred to as
Helles bocks. Two common examples of bocks are Shiner Bock and Michelob
Amber Bock.

97
Dunkel – Lager is the premier variety of German lager beer. It is dark in color
with a modest alcoholic strength and tastes often suggestive of chocolate, coffee
and licorice.

Marzen – Also known as Oktoberfest beer, traces its roots in Munich. It is full-
bodied and dark brown in color. A popular type of Marzen beer is Samuel
Adams Octoberfest.

Pale Lager – They are popular types of alcoholic drinks worldwide. They are
straw-colored; contain a malty taste besides being filtered and crisp. They are
very carbonated though lacking high alcohol content. Pilsner lagers are prime
examples of pale lager.

Munich Dark Pale – Traces its origins in Munich. It is a dark lager with fiery
blend of malt and coffee taste.

DoppleBock – A stronger version compared to Bock. It is full-bodied and malty.

It is typically dark with increased caramel as well as chocolate malts.

Although there are basically two different types of beer, numerous other special
varieties are produced using different blends of ingredients and additional
flavors. Fruits, spices and vegetables among others are added to both ales and
lagers to produce beverages with great tastes. After all, the variety in these
unique beverages is enough to whet any drinking appetite.

BEER SERVING TEMPERATURE

Five-level scale for serving temperatures: well chilled (7 °C or 45 °F) for "light"
beers (pale lagers); chilled (8 °C or 46 °F) for Berliner Weisse and other wheat
beers; lightly chilled (9 °C or 48 °F) for all dark lagers, altbier and German
wheat beers; cellar temperature (13 °C or 55 °F) for regular British ale, stout
and most Belgian specialities; and room temperature (15.5 °C or 60 °F) for
strong dark ales (especially trappist beer) and barley wine.

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 HOW TO POUR BEER IN TO THE GLASS

THE STANDARD POUR- This the basic approach you should employ when
pouring most beers.

Step 1 – While holding your bottle of beer in one hand and a clean glass in the
other, tilt the glass at a 45 degree angle.

Step 2 – Pour the beer in at a generous pace, aiming for the center of the
glass‘s side.

Step 3 – When the glass is approximately half to ¾ full return it to an upright

position and continues to pour the rest of the bottle. This will create the proper
amount of foam for your pint. Contrary to what some people think, some foam
is desired as it is an important part of the flavor profile of a beer.

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 BRAND NAME OF BEER
Beer Name Country Name Types of Beer
Heineken Netherlands Lager
Corona Extra Mexico Lager
Guinness Ireland Ale
Budweiser United States Lager
Foster's Australia Ale
Carlsberg Denmark Lager
Beck's Germany Lager
Tuborg United Kingdom Lager
Asahi Tokyo, Japan Lager
Cruzcampo Spain Lager
Jever Pilsener Germany Lager
Diebels Altbier Germany Ale
Peroni Italy Lager
Kingfisher Indian Lager

100
 CHAPTER-3
WHISKY OR WHISKEY
History about
Whisky
First traces of distilled
barley go back to the
XIIth century. In those
times, whisky was not
considered as a pleasure
like nowadays, but
people thought it was a
marvelous medicine,
helping to heal all kinds
of diseases. It was used
as an ointment and as
well as a drink.

The word whiskey comes from the Gaelic uisge, a shortened version of uisge
beatha meaning "water of life," also known as aqua vitae in Latin. Whiskey was
originally used as a medicine for both internal anesthetic use and as an
external antibiotic.

Irish monks who came across the art of Distillation from the Dutch. Irish
people started producing whisky in Ireland around in 12 thcentury after
that Irish monk brought their whisky making skill to Scotland in 15 th
century.

This led to the production of Grain Whisky, a different, less intense spirit than
Malt Whisky. The lighter flavoured Grain Whisky, when blended with the more
fiery malts, extended the appeal of Scotch whisky to a considerably wider
market.

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  SCOTCH WHISKY BECAME FIRM
FAVORITES BECAUSE OF
PHYLLOXERA
In the 1880s, the phylloxera beetle devastated French
vineyards, and within a few years, wine and brandy
had virtually disappeared from cellars everywhere.

The Scots were quick to take advantage, and by the

time the French industry recovered, Scotch whisky
had replaced brandy as the preferred spirit of choice.

BRIEF INTRODUCTION ABOUT WHISKY

Whisky is a spirit distilled from grain by pot still or patent still method. The
grain used may be barley, maize, rye, wheat or the mixture of grain in varying
proportion, according to the regulation which monitor the grain and its
proportion and various processes in whisky making. The mixture may contain
malted grain, unmalted grain or both. The distilled drink is then aged in
wooden barrels, especially those made of oak. These barrels may be new or
used and charred or uncharred on the inside, depending on the style of whisky
being produced. The wood ageing smoothest the harshness of the raw spirit
and contributes flavour and colour to the spirit. The minimum period of ageing
is two year but some are kept for more time, depending on the types of whisky.

 FACTORS AFFECTING THE FLAVORS OF WHISKEY

 WATER:- Right from germination to fermentation, distillation and aging

water is being added. Mineral or spring water.

102
 YEAST:- The strain of yeast used would also determine the flavour of
the whisky as different yeast produces different enzymes during
fermentation.

 GRAIN: - The qualities of grain used also add to the flavour of whisky.
Wheat, Barley, Corn, Rye, Maize or mixture of grain.

 PEAT: - In a stagnant, acid swamp, partially decayed plant material will

accumulate forming a peat layer. The nature of peat varies from a
recognizable mass of leaves, roots and woody tissue at the surface to a
middle partially decayed muck layer to an almost unrecognizable gel-like
material after burial to adept of 20-30 feet. The volume of the peat is
reduced by half or more as it goes through the burial decay stages.

 CLIMATE: - Scotland, America, Japanese, Ireland, Canadian this

country produce whiskies with different characteristics. Hence the
flavours of the whiskies would change depending characteristics. Hence
the flavour of the whiskies would change depending upon the factors like
soil, climate which are different in different location.
 MALT: - Malt is germinated cereal grains that have been dried in a
process known as "malting". The grains are made to germinate by
soaking in water, and are then halted from germinating further by drying
with hot air. Malting grains develops the enzymes required to modify the
grain's starches into.

103
 BARRELS: - New, Old, charted, uncharted barrels.
 DISTILLATION: - Pot or Patent still.
 AGEING: - one year, Two year, Three year or more than. It depends on
the style of whisky.
 BLENDING: - Andrew Usher (1826-1898) He was the successful
whisky distiller and blender and widely consider as the father of whisky
blender.

104
 PRODUCTION PROCESS OF WHISKY

Malt (Roasting) Barley Grain (cooking)

Soaking Soaking

Germination Germination

Roasting (roast wid peat) Cooking

Mashing

Grist

Wort

Fermentation

Distillation

Dilution

Aging

Blending

Bottled

105
 STYLE OF WHISKEY

Scotch whisky American whisky Irish whisky Canadian whisky Japanese whisky

Kentucky

Bourbon Tennessee

SCOTCH WHISKEY
―Every Scotch whisky is a whisky but every whisky is not a scotch‖

The Irish may discovered whisky but it was surely made popular by the scots.

The quality and flavour of scotch are greatly influenced by the type of cereal
used, malting process, peat drying process, the quality of water, the air, the
climate, the distilling method and skill of the distiller and the blender. Many
countries try to imitate scotch but are not able to succeed.

This is primarily attributed to climate, peat and very fine quality of water.

 BY LAW, SCOTCH WHISKY MEANS WHISKY THAT HAS

BEEN.
 All Ingredients should be from Scotland.
 Distillation at distillery in Scotland from malted barley to which whole
grain of other cereals may be added.
 Distillation at an alcohol strength less than 94.8 per cent by volume so
that the distillate has an aroma and flavour of the raw materials.
 Scotch is distilled only twice in pot still.
 Matured in an excise warehouse in Scotland in oak cask of a capacity not
more than 700 liters for a period of not less than three years.
 Bottled at the Minimum alcohol of 40% by volume.

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  Scotch whisky producing Region
1) Islay:- Islay is a small island west of the Scottish mainland and is
the home of many well-known malt whiskies.
Although a few milder versions exits, Islay whisky in general is strong
smoky, peaty and salty and has quite a bit of tang and tar thrown into
the mix.
The island once had 23 distilleries operating at the same time but the
number of active distilleries is now down to seven.

2) Speyside:- Speyside is the undisputed century for whisky in

Scotland when it comes to the number of distilleries. The region
has received its name from the river spey which cuts through the
area.
Speyside is geographically part of the Highlands but is considered a
separate region because of its size and the different characteristics of
speyside whisky as opposed to other Highland whisky. Speyside is good
choice with its rich flavour, complexity and relatively mild character.

3) Campbeltown :- The region Campbeltown was once a flourishing

whisky region and the city of campbeltown was considered to be
the whisky capital of Scotland. In 1886 there were no less than 21
distilleries in and surrounding the city. Today only three distilleries
remain.
This region produces medium-bodies, smoky whisky with a trace of
saltiness.

4) Lowland:- As the name suggests, the Lowland is a flat region

without mountain. It is also the southernmost part of Scotland.
Only three distilleries remain in operation: Auchentoshan,
Bladnoch, and Glenkinchie and one more Daftmill that is currently
pending its first release

Whisky from the Lowland is smooth and slightly fiery. It is also very light in
salt, Peat and smoke as opposed to many other whiskies. Any Lowland whisky

is a fine aperitif.

It is used chiefly for blending with Highland malt.

107
 Highland:-The Highland is the largest the whisky producing in Scotland.
The whisky is often powerful, has a rich flavour and is quit smoky
although slight less so than whisky from the island. Compared to the
lowland, highland whiskies often test very different from each other.
Which allow for greater differences in the microclimate, but variation in
raw materials and productions techniques also play an important part.

 Island: - A diverse whisky region, the proximity to the sea often proffers
slightly salty, sometime smoky whiskies. Balance is a recurring theme;
sweetness and pungency in perfect harmony.

108
Types of Scotch whisky:-
 Single Malt Scotch whisky:- A Scotch whisky distilled at a single distillery
(i) from water and malted barley without the addition of any other
cereals, and (ii) by batch distillation in pot stills.

 Blended Malt Scotch whisky:-Blended malt whisky—formerly called

vetted malt or pure malt (terms that are now prohibited in the SWR
2009). Blended malt Scotch whisky means a blend of two or more single
malt Scotch whiskies from different distilleries.

 Single Grain:- Single whisky from one particular distillery made by

patent still method. It is used of Marrying with malt whisky.

 Blended grain:- Blended whisky Scotch whisky means a blend of two or

more single grain Scotch whiskies from different distilleries.

 Blended scotch whisky:- Blended whisky is a blend of one or more Single

Malt whiskies with one or more Single Grain Whiskies. Blended whiskies
were created in the mid-19th century to combat the need for a lighter,
more palatable spirit as the Highland malt whiskies were of a rather
harsh and strong flavour.

BRAND NAME OF SINGLE MALT SCOTCH WHISKY

Speyside Islay Campbeltown Highland
Glenfiddich Ardbeg Campbeltown Oban
Glenlivet Bowmore Glen Scotia Glenmorangie
Glenallachie Bruichladdich Hazelburn Balblair
Glen grant Bunnahabhain Kilkerran Ben Nevis
Balvenie Caol Ila Longrow Clynelish
The Macallan Kilchoman Springbank The Dalmore
Cardhu Lagavulin Dalwhinnie
Littlemill Laphroaig Deanston
Longmorn Port Askaig Edradour
William Grant & Port Ellen Fettercairn
Sons
Tormore Port Charlotte

109
Island Lowland Grain Scotch whisky Blended Scotch
whisky
Highland Park Annandale Cameron Brig White Horse
Isle of Jura Auchentoshan Girvan Grain Whyte & Mackay
Distillery
Ledaig Bladnoch Invergordon Grain Vat 69
Distillery
Scapa Daftmill North British Grain Royal Salute
Talisker Glenkinchie Starlaw Distillery Johnnie Walker
Tobermory Inverleven Strathclyde J&B
Arran Kinclaith Dumbarton Ballantine's
Ladyburn Coarse Bridge Bell's
Rosebank Beneagles
St Magdalene Black & White
Ailsa Bay Black Bottle
Black Dog
Buchanan's
Chivas Regal
Clan MacGregor
Cutty Sark

110
 Irish whiskey
Irish whiskey is made in Ireland. The Irish spell the spirit "whiskey" while the
Scottish drops the "e".

Irish whiskeys are often thought to be smooth, fruity, and triple distilled and
many of them are, but this isn't the full story. The Irish are widely credited as
being the first to distil whiskey, though this is strictly contested by the Scots.
The Bushmills distillery, for example, is the world‘s oldest licensed distillery,
founded in 1608 by King James . The Irish are unique in their pure pot still
whiskey.

 Key regulations defining Irish whiskey and its production are established
by the Irish Whiskey Act of 1980.
 Irish whiskey is distilled from a wash of malted and unmated barley with
some grain.
 The contained spirits must be distilled to an alcohol by volume level of
less than 94.8% from a yeast-fermented mash of cereal grains
(saccharified by the diastase of malt contained therein, with or without
other natural diastases) in such a way that the distillate has an aroma
and flavour derived from the materials used
 Peat may be used or unused in the production of whisky.
 Irish whiskeys are normally distilled three times, Cooley Distillery being
the exception as they also double distill. Though traditionally distilled
using pot stills, the column still is now used to produce grain whiskey for
blends.
 Irish whiskey must be produced in Ireland and aged in wooden casks for
a period of no less than three years.

BRAND NAME OF IRISH WHISKY:-

Blended Irish Single malt Single grain Pure pot – single pot

Jameson Bushmills Greenore Green spot

Bushmills Locke‘s single malt Redbreast
Original
Poddy The Irishman single Dunville‘s
malt
Power Tyrconnell Midleton 25 year old
Millars Tullamore Dew Single Jameson 15 year old
Malt pure pot still
Kilbeggan Connemara Peated
Malt
Black Bush Brogan‘s Legacy

111
 AMERICAN WHISKEY
American whiskey

Corn whiskey Rye whiskey Kentucky whiskey

Bourbon Tennessee
whiskey whiskey

 CORN WHISKY

 It is distilled from a mash of minimum of 80% cent corn.

 It may or may not be aged.
 The whiskey can be aged in used or uncharred oak barrels, or It may be
aged in new oak cask for period of six months.

The whiskey is typically distilled at a high proof (up to 160 proof). The unaged
corn whiskey is then diluted with water to at most 62.5 percent alcohol by
volume, but usually 40 percent alcohol by volume, and bottled for retail.

Brand name of Corn whisky:

Georgia Moon Old Gristmill Heaven Hill
Dixie Dew Alaska Ole Smoky,
Virginia Lightning Buffalo Trace
Mellow corn Kings County
Distillery

112
  RYE WHISKY

 In the United States, "rye whiskey" is, by law, made from a mash of at
least 51 percent rye. (The other ingredients of the mash are usually corn
and malted barley.).
 It is distilled to no more than 160 (U.S.) proof (80% abv), and aged in
charred, new oak barrels.
 The whiskey must be put into such barrels at not more than 125 (U.S.)
proof (62.5% abv).
 Rye whiskey that has been so aged for at least two years may be further
designated as "straight", as in "straight rye whiskey".

BRAND NAME OF RYE:-

Jim Beam Rye Black Maple Hill Rye Russell's Reserve High West ryes
Rye
Rendezvous Rye Classic Cask Wild Turkey Rye Redemption
Kentucky Rye Rye
Double Rye Michter's Rye Catoctin creek Templeton Rye
Whiskey
Old overholt Red Hook Copper Fox High West ryes

 BOURBON WHISKY
It is name after the county Bourbon in Kentucky. Bourbon whiskey is a type of
American whiskey: a barrel-aged distilled spirit made primarily from corn. The
name is ultimately derived from the French Bourbon dynasty. The name
"Bourbon" was not applied until the 1820s, and the Kentucky etymology was
not advanced until the 1870s.

Legal requirements:-

113
 Produced in the United States.
 Made from a grain mixture that is at least 51% corn.
 Aged in new, charred oak barrels.
 Sweet or Sour mash is used for fermentation process.
 Distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
 Entered into the barrel for aging at no more than 125 proof (62.5%
alcohol by volume).
 Bottled (like other whiskeys) at 80 proof or more (40% alcohol by
volume).
 Bourbon has no minimum specified duration for its aging period.
Products aged for as little as three months are sold as bourbon. The
exception is straight bourbon, which has a minimum aging requirement
of two years. In addition, any straight bourbon aged less than 4 years
must state the age of the spirit on the bottle.
 Limestone water used for process.

BRAND NAME OF BOURBON WHISKY

Old Forester Old crow
Old Grand- dad Old Kentucky
Four rose Jim Beam
Kentucky Tavern Kentucky Gentleman
Jacob‘s well Beechwood

 TENNESSEE WHISKEY

 Tennessee whiskey must be "a straight Bourbon whisky produced in the

State of Tennessee".
 51% corn must be used and rest of other grain
 Sour mash must use for fermentation process.
 The Lincoln County Process is a step used in producing some Tennessee
whiskeys.(filtered)
 It is matured in new charred oak barrels for a minimum period of two
year.

114
 BRAND NAME OF TENNESSEE WHISKEY:-
Jack Daniel George dickel
Pritchard‘s Sliver select
Collier and McKeel. Gentleman jack

 CANADIAN WHISKY
Canadian whisky is a type of whisky produced in Canada. Most Canadian
whiskies are blended multi-grain liquors containing a large percentage of corn
spirits, and are typically lighter and smoother than other whisky styles.

According to the laws of Canada, a Canadian whisky must be mashed, distilled

and aged in Canada. It may contain caramel and flavouring in addition to the
distilled mash spirits, and there is no maximum limit on the alcohol level of the
distillation, so the bulk of the distilled content (often more than 90 percent)
may be neutral spirits rather than straight whiskies. It must be aged for at
least three years in a wooden barrel of not greater than 700 L capacity, and it
must contain at least 40 percent alcohol by volume.

BRAND NAME OF CANADIAN WHISKEY

Canadian club Crown Royal Walker‘s Special
Canadian five star Gibson‘s Finest Seagram Vo
Canadian 83 Forty Creek Albert premium

115
  JAPANESE WHISKY
Whisky production in Japan began around 1870, but the first commercial
production was in 1924 upon the opening of the country's
first distillery, Yamazaki. Broadly speaking the style of Japanese whisky is
more similar to that of Scotch whisky than Irish, American, or Canadian styles
of whiskey, and thus the spelling typically follows the Scottish convention
(omitting the letter "e").

Japanese whisky is distilled from millet, corn and rice and both the patent and
pots till methods of distillation are employed.

Brand name of Japanese whisky:-

Nikka Suntory
Yoichi Hibiki
Yamazaki Mizuwari

HOW TO APPRECIATE AND TASTE WHISKY

Step 1: Examine the color

Step 2: Examine the whisky‘s fluid

characteristics.

Step 3: ―Nose‖ the whisky.

Step 4: Taste the whisky.

Step 5: The finish and aftertaste.

Step 6: Repeat steps 3, 4, or 5 until

satisfied.

Step 7: Enjoy the whisky however you want!

116
 CHAPTER-4
VODKA
The Russian word 'voda' meaning little
water or, as the Polies would say 'woda'.

History about Vodka:-

Scholars debate the beginnings of vodka.
It is a contentious issue because very little
historical material is available. Vodka
originated in Eastern Europe. The first
PRODUCTION WAS EITHER IN POLAND
IN THE 8TH century or in the area of today's Russia in the late 9th century
according to different sources. According to the Gin and Vodka Association
(GVA), the first distillery was documented over three hundred years later at
Khlynovsk as reported in the Vyatka Chronicle of 1174. For many centuries,
beverages differed significantly compared to the vodka of today, as the spirit at
that time had a different flavor, color and smell, and was originally used as
medicine. It contained little alcohol, an estimated maximum of about 14%, as
only this amount can be attained by natural fermentation. The still, allowing
for distillation ("burning of wine") and increased purity and alcohol content was
invented in the 8th century.

The first identifiable Polish vodkas appeared in the 11th century when they
were called 'gorzalka', originally used as medicines.

WHAT IS VODKA?
Vodka it‘s a colorless, odorless and clear distilled alcoholic beverage. Vodka
was originally distilled only from Potato but today it is made from grains,
mostly wheat, rye and corn distilled in high proof by patent still. It is filter
through vegetable charcoal or activated carbon to remove any remaining traces
of color and flavor to achieve complete neutrality.

Vodka it‘s a National Drink of Poland and Russian.

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MAIN INGREDIENT USED IN VODKA
 Vegetable:- Potato, Beets, yams etc.
 Grain:- Barley, Wheat, corn, rye etc.
 Fruit :- Mauzac blanc, Ugni Blanc, Colomboard etc.
 Water :-
 Yeast:- saccharomyces cerevisiae etc.
 Flavouring and essences:- Apple, cranberry, chilly, paper, strawberry,
Raspberry, Mango, Lime. etc.
 Herbs and spices:- Cinnamon, coffee, Vanilla, Pepper. etc.

Vegetable charcoal / Activated charcoal or with other things

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Vodka filters through Activated charcoal.

The smooth tasting spirit was first made in a

laboratory in St Petersburg when a scientist
accidently discovered that activated charcoal
was capable of absorbing fumes, odour and
flavor.

Activated carbon also called activated

charcoal, activated coal, or carbo activatus, is
a form of carbon processed to have small, low-
volume pores that increase the surface area
available for absorption of chemical reactions.

PRODUCTION METHOD OF VODKA

Vodka is traditionally made from grain although historically it has been
distilled from whatever material was available or most abundant in Russia and
Poland, The best vodka is made from grains like rye, however amaze barley
wheat grapes sugar cane and evern sugar beet molasses are also sometimes
used Potato is starch rich grain and ingredients must first be cooked by boiling
to break down and convert their starch content to soluble sugar . the mash is
cooled and live active yeast is added for fermentation. Traditionally it is distilled
using pot still at least twice to give an absolutely pure spirits; the use of patent
still enables producers to produce a cleaner spirit at a lower cost with 95%
alcohol by volume. After distillation the spirits is then filtered to further purity
and neutralize by repeatedly passing through a bed of activated charcoal or fine
filters this removes any odour, colour and flavor that may have been inherent
in the spirit.

The vodka is then diluted with pure distilled water at 40 percent

A.B.V all vodkas are bottled and sold unaged as the purity of the spirit
eliminates the need for mellowing by ageing in wood.

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 PRODUCTION METHOD OF VODKA
VODKA

Grain Potatoes

Steeping Boiling

Germination

Cooking

Mashing

Fermentation

Distillation

Resting

Rectification

Filtration

Diluted the vodka

Bottle

Types of Vodka
 Neutral Vodka: - It is distilled from grain or Potato and highly rectified.
It is filtered through active charcoal or quartz sand.
 Flavoured Vodka: - While most vodkas are unflavored, many flavored
vodkas have been produced in traditional vodka-drinking areas, often as
home-made recipes to improve vodka's taste or for medicinal purposes.
Flavorings include red pepper, ginger, fruit flavors, vanilla, chocolate
(without sweetener), and cinnamon. In Russia, vodka flavored with honey
and pepper, pertsovka in Russian, is also very popular. In Poland and
Belarus, the leaves of the local bison grass are added to produce

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 zubrówka (Polish) and zubrovka (Belarusian) vodka, with slightly sweet
flavors and light amber colors. In Lithuania and Poland, a famous vodka
containing honey is called krupnik.

STYLE OF VODKA
Western Vodka Polish Vodka Russian Vodka
Western Vodka its Little Bit Sweet as Its not Sweet as polish
Tasteless Vodka compared to western but compared to western
Its colourless vodka is little sweet.
Its Odourless
Clean Little bit flavour as Its is not more flavoured
And very pure compared to western like Polish but little
vodka. flavoured compared
western vodka
Little aroma as
compared to Western Not Aromatic as Polish ,
vodka. but little aroma
compared to western
Needle burning quality to
through.

How to Drink Vodka

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It is taken neat and served chilled in small glasses. Some prefer it on the rocks
and with addition.

Vodka's neutral flavor makes it ideal for mixed drinks.

BRAND NAME OF VODKA

Russia Poland Sweden U.S.A France Netherland Italy

Stolichnaya Belvedere Absolut Smirnoff Grey 42 Below Artic

Goose
Kauffman Chopin Svedka Gilbey‘s Ciroc Ketel one

Beluga Zubrowka Renat Skyy Jean- Van Gogh

marc-xo
Putinka Wyborowa Pinky Square France Bols
one
Rodnik Luksusowa Level

Muskovskaya Lancut Karlsson‘s

Ruskova Gdanska Explorer

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 CHAPTER-5
RUM
Ron (Spanish), Rum (Caribbean), Rhum (French)

Rum is a distilled alcoholic beverage made from sugarcane by products, such

as molasses, or directly from sugarcane juice, by a process of fermentation and
distillation.

Origin of sugar cane

Sugar cane, of which there are 23 different varieties, is a member of the grass
family. Even though rum was first production in the Caribbean, sugar cane is
not actually native to that region of the world later found to spread through
place like china, India, Africa and the Canary Islands.

The name Rum seems to derive from the abbreviation of ―saccharum‖ (sugar), a
name that was first used by distillers, usually monks, and was subsequently
shortened, as a matter of use, by buccaneers or it may also be a word
originated by the buccaneers' parlance, ―rumbullion‖, and the tumultuous
celebrations for their victories. However the origin of this name is uncertain
although many agree that its origin is Caribbean.

Sugar cane, which is originated in Asia, cultivated in China since four

thousand years, was introduced to the Middle East by Alexander the Great,
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however was CHRISTOPHER Columbus who introduced it to the new world
(1493–96). In Puerto Rico, Cuba, Haiti and in Jamaica they started cultivating
sugar .

Rum was the preferred beverage of buccaneers and pirates, called ―kill devil‖.

English sailors, who could have half a pint of it every day, and was considered
as a good remedy for pneumonia as well as an excellent anesthetic.

SUGAR AND SLAVES HAVE A LONG HISTORICAL

CONNECTION.

ROYAL NAVY STORY RUM WITH

The association of rum with the Royal Navy
began in 1655, when the British fleet
captured the island of Jamaica. With the
availability of domestically produced rum,
the British changed the daily ration of liquor
given to seamen from French brandy to
rum.

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 A Brief timeline
 1515 - First Rum exported to Spain from Caribbean.
 1610 - In the us, Rum is distilled from Caribbean molasses.
 1655 - Rum is taken on board Her Majesty‘s Royal Navy.
 1660 – Rum becomes an official term.
 1787 – ½ pint of rum part of daily naval provisions.
 1703 – Mount Gay rum company is found.
 1749 – Appleton rum is founded.
 1862 – Don Facundo perfect Bacardi and sets up a distillery.

Ingredients used for production process

 Sugarcane juice or Molasses
 Water
 Yeast

Production process of Rum

Sugar cane
Harvesting
Crushing & pressing
Boiling the vejou
Separation of molasses
Distillation of molasses
Fermentation
Distillation
Re-Distillation
Age / Not Aged
Filtration only for white Rum
Blending
Bottling
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  Types of Rum
AGRICULTURE (AGRICOLA) RUM AND INDUSTRIAL RUM

Agriculture ( Agricola) Rum Industrial Rum

It is made by Fermentation of freshly Industrial Rum is made From Molasses.
Squeezed sugarcane juice.

19th Century the first agricultural rum Appeared in the 17th century in
were produced in west indies. Caribbean.

Agricola rum is made generally using Industrial uses both Pot & Patent still
pot still method. method.

Agricola rum are more popular on the Industrial Rum are made all over the
French speaking islands of Guadalupe world
Haiti

These rum have high ester contents Industrial rum on the other hands, if
and hence results in highly flavored patent still distilled have comparatively
spirit. less ester content

 STYLE OF RUM:-

 Light or white rum:- White rum is clear, usually has milder flavor and
lighter body than gold or dark rums. These light types of rum are most
often used to create cocktails.

 Gold Rums – Gold rums, also called "amber" rums, are medium-bodied
rums that are generally aged. They are aged for a longer time than lighter
rums. Due to the types of casks used to age them they have a darker hue
It is normally aged for 3 year.

 Dark Rum - also known by their particular colour, such as brown, black,
or red rums, are classes a grade darker than gold rums. They are usually
made from caramelized sugar or molasses. They are generally aged
longer, in heavily charred barrels, giving them much stronger flavors

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 than either light or gold rums, and hints of spices can be detected, along
with a strong molasses or caramel overtone. They commonly provide
substance in rum drinks, as well as colour. In addition, dark rum is the
type most commonly used in cooking. Most dark rums come from areas
such as Jamaica, Haiti, and Martinique.

 Spiced Rum –These rums are basically golden rum which are been
infused with spices used on these types of rums include rosemary,
pepper, and cinnamon, cloves, vanilla among other types of spices.

 Flavored Rums – Are rums that are infused with different fruit flavors.
Fruits commonly used are bananas, orange, coconut, mango, citrus, lime
or star fruit.

 Over proof Rums – Rum usually has about 40 percent alcohol (80 proof);
however it‘s common to find rums with over 75 percent of alcohol in the
market (150+). The most common example is probably Bacardi 151.

 Premium Rum – as with other sipping spirits such as Cognac and Scotch,
are in a special market category. These are generally from boutique
brands that sell carefully produced and aged rums. They have more
character and flavor than their "mixing" counterparts and are generally
consumed straight.

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 BRAND NAME OF RUM

Rum Brand name Country name of Brand

Angostura Trinidad
Bacardi Puerto Rico
Appleton Jamaica
Captain Morgan Jamaica
10 Cane Trinidad
Caribbean club Cuba
Ron Zacapa Guatemala
Ron Botran Guatemala
Havana club Cuba
Cruzan Virgin Island
Lam‘s Navy U.K
Pussers Virgin Island
Mount Gay Barbados
Matusalen USA
Ron Rico Costa Rica
Myers Jamaica
Don Q Cristal Puerto Rico

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 CACAHCA
("KA SHA SA")

Pronounced "KA SHA SA", cachaça is a national drink of Brazil. By 1920s,

cachaça had become a symbol of Brazilian identity.

Cachaca is a distilled alcoholic beverage made from sugarcane juice; It is also

the base ingredient of Brazilian national cocktail, caipirinha. The major
difference between cachaça and rum is that rum is usually made from
molasses, a by-product from refineries that boil the cane juice to extract as
much sugar crystals as possible. And cachaça is made from fresh sugarcane
juice that's fermented and distilled.

HISTORY ABOUT CACHACA

History of cachaça goes back to 400 year ago when plantation owners began
serving the liquid to their slaves after noticing that the drive would increase
vigor. It is commonly known that the spirit was first invented by Portuguese
settlers in Brazil.
The distillation process dates back to 1532, when one of the Portuguese
colonisers brought the first cuttings of sugar cane over to Brazil from Madeira.

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 PRODUCTION PROCESS OF CACHACA

Sugar cane

Harvesting

Crushing & pressing

Juice

Fermentation

Distillation

Age / Not Aged

Blending

Bottling

CACHAÇA HAS TWO VARIETIES:

UNAGED (WHITE) :- White cachaça is usually bottled immediately after
distillation and tends to be cheaper (some producers age it for up to 12 months
in wooden barrels to achieve a smoother blend). It is often used to prepare
caipirinha and other beverages in which cachaça is an ingredient.

AGED (GOLD):- Dark cachaça, usually seen as the "premium" variety, is aged
in wood barrels and is meant to be drunk straight (it is usually aged for up to 3
years though some "ultra-premium" cachaças have been aged for up to 15
years). Its flavour is influenced by the type of wood the barrel is made from.

Caipirinha cocktail Recipe

Pronounced 'KIE-PUR-REEN-YAH', this fresh, exotic cocktail is becoming as

hot among international crowds as it is on Copacabana Beach. Traditional
caipirinha is made with cachaça, sugar, and crushed limes, served over ice.

How to enjoy Cachaca

The traditional way to enjoy any cachaca is straight up. Another way is to serve
it in a small, slim glass called an martelinho or ―little hammer,‖ which causes
the alcohol to evaporate less quickly. The best cachacas should be served neat

130
and sipped as you would any premium spirit, but the less well-aged ones are
more commonly served in mixed drinks.

Brand name of Cachaca

Leblon Agua Luca

Pirapora Aroma Brasil
Pirassunga 1921 Boca Loca
Rio-D pitu
Sagatiba Pura Sao cabana
Ypioca
Cabana Cachaca

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 CHAPTER-6
TEQUILA
Brief information about Tequila
Tequila is a regional distilled beverage and type of alcoholic drink made from
the blue agave plant, primarily in the area surrounding the city of Tequila,
65 km (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the
central western Mexican state of Jalisco. Aside from differences in region of
origin, tequila is a type of mezcal (and the regions of production of the two
drinks are overlapping).The distinction in the method of production is that
tequila must use only blue agave plants rather than any type of agave. Tequila
is commonly served neat in Mexico and as a shot with salt and lime across the
rest of the world.

HISTORY OF TEQUILA:-

It is thought that the Aztecs fermentation drink as early as the 3 rd century BC,
they produced wine called ―Pulque‖ made from the heart of the agave plant.

In April 1530 the Spanish conquerors arrived in Mexico. They quickly

exterminated all resistance from the Aztec empire although being heavily
outnumbered. The Spanish were running out of brandy and other comestibles
they had brought along from Spain, Tequila was first distilled in 15th Cen in the
state of Jalisco, Mexico. Guadalajara is the capital of Jalisco and city of

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Tequila. Tequila was first produced in the 16th century near the location of the
city of Tequila,

A Brief Timeline
In 1595 The King of Spain Phillip II banned the establishment of any new
vineyards in Mexico; this decision was reached to protect Spanish products.

In 1600 the first tequila factory was established by Don Pedro Sanchez de
Tagle, whom started to develop Mezcal Wines and distil Tequila.

In 1600 Don Pedro Sanches de Tagle, Marquis of Altamira, now known as the
father of tequila, start the original tequila factory.

n 1651, Spanish doctor Jeronimo Hernandez wrote that tequila was

advantageous for medicinal purposes relating to rheumatic cures, He found
rubbing tequila on the affected parts of the body could help suffers.

Agave plant (piña) :- The name agave comes from the Greek word for 'noble.
The Agave plant looks like a Cactus but is in fact a member of the Lily family.
Plant look like a large pineapple. The spiky leaves of the agave are pulled out to
get the heart of the fruit that closely resembles a huge pineapple. It is called
pina and weight approximately 35- 60 kg.

http://www.experiencetequila.com/tequila-101/blue-agave/

Agave plants take six to 10 years to mature, depending on soil, weather and
environmental conditions. Most are harvested between 8-10 years but if the
sugar content is high enough, some producers will harvest them earlier. Some
may even be left for 12 years.

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Agave grows best in the sun, and in places where they received direct and
reflected sun - such as near a stone wall - may be noticeably larger. Weeding is
done not merely to remove competitors for nutrients, but to remove sources of
shade.

PRODUCTION PROCESS OF TEQUILA

Piña

Chopped

Cooking or milling (48 hours with stone-oven-autoclaves.)

Crushed (Tahona)

Pina Boiled with hot water

Aguamiel (juice)

Fermentation

1st Distillation

2nd Distillation

Rectification

Resting

Aged or Unaged

Diluted

Bottled

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 The two basic categories of tequila are mixtos and 100% agave.

 Tequila (mixto):_-In the case of "standard" Tequila, at least 51% of the

sugar that is fermented has to originate from the Blue Weber Agave. The
remaining sugar can originate from totally different plants than agave,
such as corn or sugar cane. This type of Tequila is colloquially also called
"Mixto".
 Tequila 100% de Agave: -For this type of Tequila, only Blue Weber
Agave used. All of the processed sugar thus originates from agave, and
adding any other type of sugar in the fermentation is strictly forbidden!

Types of Tequila
 Silver or Blanco/White Tequila:-It is tequila without ageing and it is very
clear, without any colour. Some blanco are kept only for 2 months in
wax-lined oak or stainless steel container, which reduces the harshness
that is very common with blanco. Silver tequila is primarily used for
mixing.
 Gold or Joven Tequila: - unaged silver tequila that may be flavored with
caramel coloring, oak extract, glycerin, or sugar-based syrup. Could also
be the result of blending silver tequila with aged and/or extra-aged
tequila.
 Reposado (Aged) Tequila:- It is aged in oak cask for a period of a month
to one year. The same cask used for maturing Bourbon whisky may be
used for ageing tequila. The process mellows the tequila and add colour
to some extent.
 Añejo Tequila: - It is aged for a minimum period of one year, but not less
than three year in white or French oak barrels (and often used Bourbon

135
 barrels) in government controlled . which add colour and mellow the
spirit.
 Extra Añejo ("extra aged" or "ultra aged ) :- Aged a minimum of three
years in oak barrels, this category was established in March 2006.

Norma Oficial Mexicana (NOM)

The Mexican government formed NOM de Calidad on 1978 to set standards for
the production of tequila. It monitors the handling of agave, yield, mixing,
distillation, bottling process and etc. by the producers of tequila to ensure the
manufacturing process is according to the standards.

Traditional way of Drinking Tequila

In Mexico, the most traditional way to drink tequila is neat, without lime and
salt. . It is popular in some regions
to drink fine tequila with a side of
sangrita – a sweet, sour, and spicy
drink typically made from orange
juice, grenadine (or tomato juice),
and hot chilies.

Outside Mexico, a single shot of

tequila is often served with salt and
a slice of lime. This is called tequila
cruda and is sometimes referred to
as "training wheels", "lick-sip-suck",
or "lick-shoot-suck".

Brand Name of tequila:-

100% Blue agave Mixto

Patron Don Julio
Sauza Sauza
Cab Webo Corralejo
Chinaco CORZO
Casa Dragones Jose Cuervo‘s
Blue nectar tequila Don angle

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 Mezcal
Mezcal, or mescal, is a distilled alcoholic beverage made from the maguey plant
(a form of agave, Agave Americana) native to Mexico. The word mezcal comes
from Nahunta mexcalli which means "oven-cooked agave".

History about Mezcal

It is cousin of tequila and has its origin at least 2000 year ago. The Indian
Tribes in Mexico discovered that the juice of the agave plant if left exposed to
air would ferment and turn into a milky low alcoholic product. The Aztec called
this beverage Octil and pulqhui. A name that Spaniard span subsequently
corrupted into pulque. The Spanish introduced that art of distillation in
Mexico in the 1519 and within short span of time the pulque was being
distilled into Mezcal.

Information about Mezcal

Mezcal is produced from approved agave in a way very similar to tequila. To be
classified as mezcal, the drink must come from any of the state-approved areas
of production, which are Oaxaca, Durango, Guuerrero, San Louis Potosi,
Tamaulipas and Zacatecas. Oaxaca has the highest number of mezcal
production.

Mezcal is very strong and has a smoky flavor. Worms (gusano) that live in
agave plant are hand-picked and added to me mezcal while bottling, especially
in the mezcal produced in the southern state of Oaxaca, Mexico. Work makes
mezcal a unique drink. Some also believe that it gives strength and the worm is
an acquired taste, like the drink.

137
Drinking Mezcal
In Mexico, mezcal is generally drunk straight, not mixed in a cocktail. Mezcal is
generally not mixed with any other liquids, but is often accompanied with
sliced oranges sprinkled with "sal de gusano", literally worm salt, which is a
mixture of ground fried larvae, ground chili peppers, and salt.

Brand name of Mezcal

Gusano Rojo Mezcal Monte Alban

Miguel de la Mezcal Lajita
Minero

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 CHAPTER 7

GIN
Gin is a neutral spirit made out from the distillation of grain and Re-distilled
with Juniper berries & botanicals include Cardamom, coriander, angelica,
lemon, and orange peel, cassia bark, orris roots.

Gin Derived from the word Genever started in 17th Century by Dutch.

HISTORY ABOUT GIN

Gin is a spirit which derives its predominant
flavour from juniper berries.

Gin originated over three centuries (1600) ago in

Dutch. Gin originated over three centuries ago in
Holland when Franciscus Sylvius, professor of
medicine at Holland‘s University of Leiden, mixed
juniper berry and alcohol to cure kidney complaints. The word ‗gin‘ is an
abbreviation derived either from the French word genievre or the Dutch junever
both meaning berry.

British soldier took the drink

before going into battle in the
Netherland which gave them
‗Dutch Courage‘. The developed
liking for the taste of the spirit and
took the art of making this spirit to
England and soon it became very popular. The changed the name to gen and
later to gin.

 MAIN INGREDIENT USE IN GIN:

 JUNIPER BERRY: - A juniper berry

is the female seed cone and has
citrus note. Juniper is a short to
medium-height tree that grows wild
in some parts of Europe, North

139
 America, and Asia. People use the juniper berry to make medicine.
Juniper is used for digestion problems including upset stomach,
intestinal gas (flatulence), heartburn, bloating, and loss of appetite, as
well as gastrointestinal (GI) infections and intestinal worms. It is also
used for urinary tract infections (UTIs) and kidney and bladder stones.
Other uses include treating
snakebite, diabetes, and cancer.

HOW DOES IT WORK?

Juniper berries contain chemicals that

might decrease inflammation and gas. It
might also be effective in fighting bacteria
and viruses. Juniper might also increase
the need to urinate.

 Flavouring Agent:- Herbs and spices are used in gin for flavouring
agent. (Cardamom, Cinnamon, Angelica, Orris roots, Liquorice, Orange
peel, Lime peel, Coriander, Angelica, Anise, Fresh Bay leaf, green
cardamom pods, Black peppercorn, Rosemary lavender ). Its gives more
flavor to gin.

140
 Grain:- Mixture of grain are like wheat, Maize, Rey and Barley, Malted
and unmalted gain used for production process.
 Neutral Spirit:- Vodka

Production Process of Gin

Grain

Malted and unmalted grain

Crush in to flour

Mixed hot water

Strained and cooled

Yeast is added

Fermentation

Distillation in paten still

Grain neutral spirit

Botanicals are added

Re-distillation

One shot distillation

Two shot distillation

Vapour Infusion

Dilution

Aged or unaged

Bottling

141
 IN BRIEF DISTILLATION

ONE SHOT DISTILLATION

A mix of juniper and other botanical are macerated in neutral spirit and water.
The mixture is than distilled in pot still. It result in full bodies spirit with a
taste and flavours of botanical, water can be added to be reduce spirits
alcoholic strength for bottling

TWO SHOT DISTILLATION

The botanical or other botanical are allowed too steep for 24 hours. It is then
double distilled in a pot still which gives a concentrated spirit with a lot of
flavour aroma and body.

VAPOUR

No direct juniper or other botanical are allowed to come in contact with the
spirit. They are placed in baskets in a modified stills were the vapors of alcohol
come in contact with botanical and pick up the flavour. These vapors are
collected and condensed into an infused spirit.

 TWO BASIC CATEGORIES OF GIN

Distilled Gin: - A neutral base spirit is mixed with botanicals and Re-distilled in
pot still.

Compound Gin: - The flavouring agent and spirit are mixed together and
allowed to steep till enough flavour has been extracted into spirit or a neutral
spirit base is flavour with botanical.

 TWO MAIN TYPES OF GIN:-

 Dutch Gin
 London Dry gin/ English Gin
 Dutch Gin or Holland Gin:- Dutch gin, also known as Holland, is
production by fermentation the mash of rye, malted barley and corn and
distilling it in pot stills and then redistilling at low proof with the addition
of juniper berries and Herbs and spices. This produces full-bodies gin
with distinct flavour of malt and juniper. This drink is not suitable for
cocktail preparation as its flavour dominates the other ingredient.
Sometimes it is aged in wood barrels.

142
 It is best enjoyed straight and chilled.

 London Gin:- London dry gin is made from grain spirit which is distilled
from a grain mixture of barley, corn and rye in paten still to obtain
natural spirit at 180-188 proof. It is reduce to 120 proofs with addition of
distilled water and redistilled in pot still with juniper berries and herbs
and spices either placed in the spirit or suspended above them so that
the rising vapours pass through them absorbing the flavour and then
condense.

It is not aged in wooden cask. It is stored in stainless steel or glass-

lined container until it is bottle. Golden gin is stored in cask for a short
period of time to get the golden colour.

STYLE OF GIN
London gin:- Very dry, light bodied, and pungent, this is what most of us
think of when we think of gin. Good for Gin-and-tonics, aviations, dry martinis
(see Original Dry Martini).

Dutch Gin:- It is heavy and sweet. It is very perfume aromatic, addition of

flavour and drink neat. Bottle in stone or ceramic bottle to protect oils from
evaporating. Distilled at low proof.

Play mouth:-It is a full bodied gin which is slightly fruity and very aromatic
than other London dry Gin. It is unsweetened and more pungent then London
dry gin.

Old tom gin :- Sweetened gin from Scotland, London dry's sweeter, fuller-
bodied parent has only recently come back on the market after decades in
suspended animation. Good for Tom collinses, gin rickeys, martinezes.

Sloe Gin: - Sloe Gin is not really a Gin, rather it is a sweet liqueur with a Gin
base. It is flavored with blackthorn plums (―Sloes‖ are the small purple fruit
produced by the blackthorn) and aged in wood barrels. It is most commonly
served in a Sloe Gin Fiz.

 THERE ARE THREE CATEGORIES OF GENÈVE:-

―Oude‖(Old) :- The Original style.

143
―Jonge‖(Young) :-Not Aged.

―Korenwijn‖( corn wine) :- The Deluxe version.

Gin & Tonic

The cocktail was introduced by the army of the British East India Company in
India. In India and other tropical regions, malaria was a persistent problem. In
the 1700s it was discovered that quinine could be used to prevent and treat the
disease, although the bitter taste was unpleasant. British officers in India in
the early 19th century took to adding a mixture of water, sugar, lime and gin to
the quinine in order to make the drink more palatable. Soldiers in India were
already given a gin ration, and the sweet concoction made sense.Since it is no
longer used as an antimalarial, tonic water today contains much less quinine,
is usually sweetened, and is consequently much less bitter.

144
Brand name of Gin:

London Gin Dutch Gin U.S Gin Others

Tanqueray Damrak Clearheart Gin Hendricks- Scotland
Bombay Sapphire Boomsma Crater Lake Gin Right Gin - Sweden
Greenall's Van Gogh South Gin- New
Zealand
Plymouth Zuidam Glenmore London Citadelle - France
Dry
Beefeater Bols Clearheart Gin Filliers - Belgium
Broker's Bomka Bluecoat Hertekamp - Belgium
American
Bulldog Berry Bros and Burnett's London Petermans - Belgium
Rudd No. 3 Dry

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 CHAPTER-8
BRANDY
Bradwijn- Burned wine

History about Brandy

The origins of brandy are clearly tied to the development of distillation.

Concentrated alcoholic drinks were identified in ancient Greece and Rome and
will possibly possess a historic past going back again to historical Babylon.

In ancient Greece and Rome, Brandy was used each being an antiseptic and an
anesthetic. You can only suppose that ‗drinking for medicinal purposes‘ might
have originated at the moment. Arab alchemists experimented with distilling
grapes and other fruits to be able to make medicinal spirits. Their
understanding and methods quickly distribute beyond the borders of Islam.
Brandy production appeared in Spain and probably Ireland by the finish from
the 8th century.

The Dutch are credited using the invention of Brandy in its contemporary form,
even though Spain and Italy were making a edition of it within the 13th
century.

Skip ahead to the 16th century. Long prior to then, wine was a well-known
item for trading in Europe. In the early sixteenth century, a Dutch trader
invented a way to ship much more wine in his ship\‘s restricted cargo area by

146
getting rid of water from the wine. On arrival, he additional the water back
again in to the concentrated wine at his destination. The traders known as the
liquid ‗Bradwijn,‘ meaning ‗burned wine. This phrase later on evolved into what
we know as ‗brandy.‘

Why would the merchant do this? Wine was initially distilled to lessen the tax
which was assessed by volume. The trader meant to add the water removed by
distillation back again in to the brandy before consumption. With less volume,
there was much less taxation.

But towards the trader\‘s shock, following getting been stored in wooden
casks, the distilled wine experienced turn out to be much much more flavorful.
Additionally to eliminating drinking water, the distillation procedure resulted
within the formation and break-up of varied aroma compounds. These
processes altered the composition from the distillate.

INTRODUCTION ABOUT
BRANDY

Brandy is a spirit produced by distilling

wine that was created by using fermented
grapes. However a spirit distilled only from
grapes can be called as Brandy.

The spirit distilled from any other fruit other

than grapes are fruit brandies and must be
named after the fruit combined with the
word ‗Brandy‘ example; cherry brandy,
peach brandy, apricot brandy etc. These
fruit brandies are classified as eaux-de-vie
and also known as alcools blancs.

Brandy is produced by all the countries that

produce wine. Cognac and Armagnac are
brandies from France.

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 Cognac

All Cognacs are Brandies, but all

Brandies are not Cognacs.‖

Cognac is a type of brandy and, after

the distillation and during the aging
process is also called eau de vie. It is
produced by doubly distilling white
wines produced in any of the designated
growing regions. Of all the brandies
produced in the world, cognac is the
most famous and prestigious. It is made
in cognac region of France in the
department of Charente and Charente-Maritime. It is chalky and clay soil,
climate, special distillation method, maturation and blending process make
cognac stand out from the rest.

For a distilled brandy to bear the name Cognac, an Appellation d'origine

contrôlée, its production methods must meet certain legal requirements.

Cognac is distilled in the cognac region of france.

The wine must be at least 90% Ugni blanc (known in Italy as Trebbiano), Folle
blanche and Colombard, although 10% of the grapes used can be Folignan,
Jurançon blanc, Meslier St-François (also called Blanc Ramé), Sélect, Montils
or Sémillon.

The brandy must be twice distilled in copper pot stills and aged at least two
years in French oak barrels from Limousin or Tronçais.

148
 GRAPES USED IN COGNAC

UGNI BLANCE FOLLE BLANCHE COLOMBORD

Cognac producing Regions

 Grand champagne
 Petite champagne
 Borderies
 Fins Bois
 Bons Bois
 Bois Ordinaires

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 CHARACTERISTICS OF THE SIX TERRORISM:
 Grande-Champagne :-Cognac production – 13,386 hectares*

This is the premier cru, the heart of cognac country (and the most expensive in
terms of land prices). It‘s a region of calcareous-lime soils covered with thick
layers of Cretaceous chalk where the most prized slopes are to be found. The
soil delivers delicate and elegant brandies or eaux-de-vie, ideal for ageing.

 Petite Champagne :- Cognac production – 15,524 hectares

The calcareous/chalky subsoil here is much more compact than in its Grande
neighbour. Brandies here are less floral and slightly less subtle than those
from the Grande-Champagne. When combined with the eaux-de-vie of the
Grande-Champagne, they produce a cognac called ‗Fine Champagne‘.

 Borderies: - Cognac production – 4,115 hectares

This very small cru, the Borderies, is characterised by a less limey sub-soil,
with more clay than its neighbours. Eaux-de-vie from this area are full-bodied,
though still delicate. Hazelnut and violet are the words most often used to
describe them.

 Fins Bois :- Cognac production – 31,549 hectares

In surface area, this is the biggest terroir of the cognac area. The soils vary,
from calcareous-lime to soils of hard Jurassic limestone. More rounded than in
Champagne, its eaux-de-vie are mostly used to make the younger cognacs, VS
and VSOP.

 Bons Bois :-Cognac production – 9,113 hectares

This vintage surrounds the Fins Bois. As in the Bois Ordinaires area, its soil is
a lot less rich in limestone. Its brandies are less renowned than those of
Champagne and Fins Bois, which explains the reduced presence of vines in
this area. Here mixed growing – where the grapes are also used for wine,
pineau or grape juice as well – is the norm.

 Bois Ordinaries :- Cognac production – 1,005 hectares

This is the smallest area of cognac vines, and also the area whose brandies are
the least sought after by merchants. However since 2004 cognac producer

150
Camus has taken a gamble on its Ile de Ré range, with an XO and a Fine
Island. Eaux-de-vie from these soils are fruitier than those in the other terroirs.

PRODUCTION METHOD OF COGNAC

Harvesting the grapes

Crushing

Pressing

Juice

Fermentation

Distillation (Alembic charente stills )

1st Distillation (Broullis)

2nd Distillation (Bonnechauffe)

Maturing

Blending

Bottling

151
 GRAND
According to the interprofessional French institution BNIC (Bureau National
Interprofessionnel du Cognac), the official quality grades of cognac are the
following:

V.S. :- ("very special or superior"), Very Special, or ✯✯✯ (three stars)

designates a blend in which the youngest brandy has been stored for at least
two years in cask.

V.S.O.P. :-("very special or superior old pale") designates a blend in which the
youngest brandy is stored for at least four years in a cask, but the average
wood age is much greater.

XO :- ("extra old") designates a blend in which the youngest brandy is stored for
at least six years but on average for upwards of 20 years. In 2016, the
minimum storage age of the youngest brandy used in an XO blend will be set to
ten years.

BRAND NAME OF COGNAC:-

Hennessy Moyet Otard

Bisquit Delamain Braastad
Remy Martin Hine prunier
Camus Courvoisier Frapin

152
 ARMAGNAC
Armagnac is a distinctive kind of brandy produced in the Armagnac region in
Gascony, southwest France. Armagnac is the world‘s second best brandy.

It is distilled from wine usually made from a blend of grapes including Baco
22A, Colombard, Folle blanche and Ugni blanc, traditionally using column
stills rather than the pot stills used in the production of Cognac. The resulting
spirit is then aged in oak barrels before release.

Armagnac region of France

Bas-Armagnac:- Finest Armagnac are produced here.

Ténarèze :- Armagnac produced here mature early.

Haut-Armagnac:- This area produces lowest quality Armagnac.

GRAND:-

V.S:- The youngest Armagnac in the blend must be at least 1 year old.

VSOP: - The youngest Armagnac in the blend must be at least 4 year old.

XO/ Napoleon: - The youngest Armagnac in the blend must be at least 5 year
old.

Hors d Age: - Must be at least 10 year old.

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 BRANDS NAME OF ARMAGNAC-
Janneau Marquis de Armagnac
Montesquieu Lapostolle
Marquis de puysegur Sempe Mambon
Chabot Laubade St vivant

DIFFERENT BETWEEN COGNAC AND ARMAGNAC

Cognac Armagnac

It is produced only in the town of It is produced only in the Armagnac

cognac in France region of france
It is distilled in pot still It is distilled in continuous still and pot
still
Ugni Blanc, Folle blanche, Colombard Ugni Blanc, Folle blanche,
grape are used Colombard,Baco 22 A grape are used

Aged in Limousin or Troncais oak cask Aged in Monlezun oak casks

1st in position 2nd in position
Addition of caramel or sugar permitted Addition of caramel or sugar not
permitted

TYPES OF BRANDY:-

Grapes Brandy:- Grape Brandy Is Produced via fermented grapes distillation.(

Cognac, Armagnac).

Fruit Brandy:- Fruit brandy is created by distilling other types of fruit, such as
peaches, plums, Apple, Blackberries, cherries. Fruit brandy usually contains
40% to 45% ABV (80 to 90 US proof). The Fruit washed and ground in to a
mash, water and yeast are added and allowed to ferment. After the sugar
metabolize, the mash pressed and the liquid is than distilled.

154
BRAND NAME OF FRUIT BRANDY

Apple:- Applejack, Calvados, dauphin

Apricot:- Apricot brandy, Barrack palinika

Pear:- Each-de-vie-de pear

Cherry brandy:- Kirsch, Kirshwasser

Cassis :- Black current

Framboise:- Raspberry

POMACE BRANDY

A brandy produced by fermentation and distillation of the grape skins, seeds,

and stems that remain after grapes have been pressed to extract their juice
(which is then used to make wine). Examples include Italian grappa, French
marc, Serbian komovica,

Pomace brandy (or marc brandy) is liquor

distilled from pomace wine. Pomace (cited by
the OED also as marc) is either fermented,
semi-fermented or unfermented. Pomace
brandy results from the fermentation of the
pressed remains of the wine making process.
This includes grape pulp, skins and stems.

Both semi-fermented and unfermented

pomace must be kept in a silo until
fermentation is complete. After fermentation is
complete, the pomace is distilled.

155
 CHAPTER 9
SAKE
In the Japanese language, the word "sake" (酒, "liquor", also pronounced shu)
English is usually termed nihonshu (日本酒, "Japanese liquor"). Under
Japanese liquor laws, sake is labeled with the word "seishu" (清酒, "clear
liquor"), a synonym less commonly used colloquially.

Sake or sake is an alcoholic beverage of Japanese origin that is made from

fermented rice. Sake is sometimes called "rice wine" but the brewing process is
more akin to beer, converting starch to sugar for the fermentation process, by
using Aspergillus oryzae.

A Brief history of Sake

Sake is an ancient beverage which has been
produced in Japan, Korea and China for
over 2500 years. Originally it is thought to
have started in Japan around the 3rd or 4th
century BC. At this point in history the drink
would have resembled a mushy porridge
with low levels of alcohol.

THE KEY TO DELICIOUS SAKE IS SPECIAL RICE

The rice used for brewing sake is

called shuzō kōtekimai (sake rice).
The grain is larger, stronger, and
contains less protein and lipid than
the ordinary rice eaten by the
Japanese. The rice has a starch
component called shinpaku in the
center of the grains. Since sake made from rice containing only starch has a
more commonly desired taste, the rice is polished to remove the bran. If a grain

156
is small or weak, it will break in the process of polishing. This rice is used only
for making sake, because it is unpalatable for eating. There are at least 80
types of sake rice in Japan. Among these, Yamadanishiki, Gohyakumangoku,
Miyamanishiki and Omachi rice are very popular.

PRODUCTION METHOD OF SAKE

BRAND NAME OF SAKE

SAKE BRAND REGION BREWERY SHUZO

NAME
Amanoto junmai Akita Asamai shuozo
Azumaichi saga Gochoda shuzo
Bizen maboroshi junmai Okayama Muromachi shuzo
ginjo
Dassai 23 junmai yamaguchi Asahi shuzo
Daiginjo
Hakkaisan ginjo Niigata Hakkai jozo
Hakkaisan seishu Niigata Hakkai jozo
Kanchiku nagano Totsuka shuzo
KIKU-MASAMUNE HYOGO KIKUMASAMUNE
SHUZO
MIYOZAKURA JUNMAI GIFU MIYOZAKURA SHUZO
NANBU BIJIN DAIGINJO IWATE NANBUBIJIN CO. LTD.
TAISETSU JUNMAI HOKKAIDO TAKASAGO SHUZO
GINJO

157
 CHAPTER- 10
History of wine
The English word "wine" comes from the Proto-Germanic *winam, an early
borrowing from the Latin vinum, "wine" or "(grape) vine", itself derived from the
Proto-Indo-European

The earliest archaeological evidence of wine has been found at sites in Georgia
(c. 6000 BC), Iran (c. 5000 BC), Greece (c. 4500 BC), and Sicily (c. 4000 BC)
although there is earlier evidence of a similar alcoholic beverage being
consumed in China (c. 7000 BC), The oldest evidence of wine production has
been found in Armenia (c. 4100 BC), where the oldest winery to date was
uncovered.

Wine is an alcoholic beverage made from grapes, generally Vitis vinifera,

fermented without the addition of sugars, acids, enzymes, water, or other
nutrients. Wines not made from grapes include rice wine and fruit wines such
as plum, cherry, pomegranate and elderberry.

 OLD WORLD WINE COUNRTY: - France, Italy, Spain, Portugal, Greece

and Germany.
 NEW WORLD WINE COUNTRY: - Argentina, Australia, Chile, New
Zealand, South Africa, the United States and India.

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  SCIENCE TERM IN WINE
'''Viticulture''' (from the Latin word for vine) is the science, production, and
study of grapes. It deals with the series of events that occur in the vineyard. It
is a branch of the science of horticulture.

Duties of the viticulturist include monitoring and controlling pests and

diseases, fertilizing, irrigation, canopy management, monitoring fruit
development and characteristics, deciding when to harvest, and vine pruning
during the winter months. Viticulturists are often intimately involved with
winemakers, because vineyard management and the resulting grape
characteristics provide the basis from which winemaking can begin.

Vinification:-Winemaking or vinification is the production of wine, starting with

selection of the fruit, its fermentation into alcohol, and the bottling of the
finished liquid

Winemaking can be divided into two general categories: still wine production
(without carbonation) and sparkling wine production (with carbonation —
natural or injected). Red wine, white wine, and rose are the other main
categories. Although most wine is made from grapes, it may also be made from
other plants, see fruit wine.

RED WINE & WHITE WINE GRAPES

RED WINE GRAPES WHITE WINE GRAPES

Cabernet Franc Chardonnay

Cabernet Sauvignon Sauvignon blanc
Merlot Semillon
Zinfandel Muscat
Syrah Gewürztraminer
Malbec Rieslings
Barbara Pinot gris
Pinot Meunier Chenin blanc
Pinot Noir Pinot blanc

159
Constituents of grape
Skin 10% (Colour pigments & tannin)
Stalk & pipe 9% (Tannin & minerals)
Pulp 81% (water & sugar)

 FACTOR THAT AFFECTS THE TASTE AND

QUALITY OF WINE

 GRAPES:-
Table Grapes Are Fat Table grapes are grown in a way to make them more
physically appealing. They are larger, seedless, with thicker pulp and thinner
skins to give them that ideal ‗pop‘ when you eat them. Table grapes have less
acidity and also less sugar than a wine grape.

Wine Grapes Are Lean Wine grapes are grown to produce the sweetest and
most potent grapes. They are smaller, riddled with seeds, have thicker skins
and higher juice content (vs. pulp). Wine grapes are delicate and difficult to
transport. When you eat a fresh wine grape they ooze apart leaving you with
crunchy bitter seeds and chewy grape skin.

160
  YEAST ;- The most common yeast associated with winemaking is
Saccharomyces cerevisiae which has been favored due to its predictable
and vigorous fermentation capabilities, tolerance of relatively high levels
of alcohol and sulfur dioxide as well as its ability to thrive in normal wine
pH between 2.8 and 4.

Yeast is best if used within 6 months of the manufacture's date when stored
between 34-40° (1-4°C). Older yeast, or yeast that has been exposed to higher
temperatures, may take longer to become active or swell.

Yeast name :-Brettanomyces, Candida, Kloeckera, Schizosaccharomyces,

Zygosaccharomyces

 Climate: - Grapes are the largest fruit crop on earth2. The grapevine
prefers the temperate climate in which it evolved, with warm, dry
summers and mild winters. Winters of sustained cold kill grapevines.
High humidity promotes vine disease. Tropical temperatures disrupt the
normal vine cycle of winter dormancy.
 Summer: Ideal temperatures in summer average around 22 °C (72 °F).
Ideal summer temperatures enable fruits to ripen. Temperature and
sunshine are the most important factors in ripening.
 Winter: Ideal temperatures in winter average around 3 °C (37 °F). Ideal
winter temperatures are necessary to allow grape vines to enter their
resting phase. If temperatures fall too low, the crops can be injured.
 Spring and Fall: Spring and fall are critical seasons for grape
development, because the plants are susceptible to frost damage, which
can injure the fruiting buds Wet weather in spring can increase the odds
of mildew formation. To prevent mildew, some farms introduce devices
such as heaters or large fans in vineyards. However, such solutions can
be costly.

 OAK BARRELS

Oak offers three major contributions to wine:

1. It adds flavor compounds–including aromas of vanilla, clove, smoke and

coconut.
2. It allows the slow ingress of oxygen–a process which makes wine taste
smoother and less astringent.
3. It provides a suitable environment for certain metabolic reactions to
occur (specifically Malolactic Fermentation)–which makes wines taste
creamier.

161
American:
American oak, with flavors of vanilla, toasted coconut, caramel, honey, and
coffee, has a more intense flavor than french oak. american oak has a lower
level of tannin contribution than french oak so it does not add as much to the
body and mouth feel of the wine.

French:
French oak, with flavors of spice, vanilla, caramel, tea, toffee, and chocolate,
has a more subtle flavor component than american oak.

Toast levels:
The toast level will effect the natural character of the oak from each origin. to
achieve your final oak flavor and character goals it may be beneficial to blend
different oak types and toasts.

Light toast contributes fresh oak, coconut and fruit flavors, and higher levels
of tannin.
Medium Toast has less tannins but more bouquet, so it will impart more
aroma than flavor. It has a warm, sweet caramel character with strong vanilla
overtones.
Medium Plus Toast is between Medium and Heavy Toast. It has aromas of
honey, roasted nuts and a hint of coffee and spices.
Heavy Toast brings pronounced caramelized, carbonized, smokey, and toast
flavors very quickly.

 VINEYARD SOIL

The soil composition of vineyards is one of the most important viticulture

considerations when planting grape vines. The soil supports the root structure
of the vine and influences the drainage levels and amount of minerals and
nutrients that the vine is exposed to.
There are several minerals that are vital to the health of vines that all good
vineyard soils have. These include calcium which helps to neutralize the Soil
pH levels, iron which is essential for photosynthesis, magnesium which is an
important component of chlorophyll, nitrogen which is assimilated in the form
of nitrates, phosphates which encourages root development, and potassium
which improves the vine metabolisms and increases its health for next year's
crop.

162
  CLARIFICATION AND STABILIZATION
In winemaking, clarification and stabilization are the processes by which
insoluble matter suspended in the wine is removed before bottling. This matter
may include dead yeast cells (lees), bacteria, tartrates, proteins, pectin‘s,
various tannins and other phenolic compounds, as well as pieces of grape skin,
pulp, stems and gums. Clarification and stabilization may involve fining,
filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel
maturation and racking.

PRODUCTION PROCESS OF RED & WHITE WINE

163
  CLASSIFICATION OF WINE
 STILL WINE / TABLE WINE
This is largest category of wine. The alcoholic strength of these wine may vary
from 9% to 11.5% still wine be.

 RED WINE: - Red wine is a type of wine made from dark-colored (black)
grape varieties. The actual color of the wine can range from intense
violet, typical of young wines, through to brick red for mature wines and
brown for older red wines. The juice from most purple grapes is greenish-
white; the red color comes from anthocyan pigments (also called
anthocyanins) present in the skin of the grape; exceptions are the
relatively uncommon teinturier varieties, which produce a red colored
juice. Much of the red-wine production process therefore involves
extraction of color and flavor components from the grape skin.

 WHITE WINE: - White wine is a wine whose colour can be straw-yellow,

yellow-green, or yellow-gold. It is produced by the alcoholic fermentation
of the non-coloured pulp of grapes, which may have a skin of any colour.
White wine is mainly from "white" grapes, which are green or yellow in
colour, such as the Chardonnay, Sauvignon, and Riesling. Some white
wine is also made from grapes with coloured skin, provided that the
obtained wort is not stained. Pinot noir, for example, is commonly used
to produce champagne. Among the many types of white wine, dry white
wine is the most common. More or less aromatic and tangy, it is derived
from the complete fermentation of the wort.
 ROSE /BLUSH /PINK WINE:- A rosés a type of wine that incorporates
some of the color from the grape skins, but not enough to qualify it as a
red wine. It may be the oldest known type of wine, as it is the most
straightforward to make with the skin contact method. The pink color
can range from a pale "onion-skin" orange to a vivid near-purple,
depending on the varietals used and winemaking techniques.

 SPARKLING WINE:- Sparkling wine is a wine with significant levels of

carbon dioxide in it,making it fizzy. The best known example of a
sparkling wine is champagne, which is exclusively produced in the
Champagne region of France. Usually sparkling wine is white or rosé, but
there are examples of red sparkling wines such as the Italian Brachetto,
Bonarda, and Lambrusco,

164
The sparkling quality of these wines comes from its carbon dioxide content and
may be the result of natural fermentation, either in a bottle, as with the
traditional method, in a large tank designed to withstand the pressures
involved (as in the Charmat process), or as a result of simple carbon dioxide
injection in some cheaper sparkling wines.

 FORTIFIED WINE:-

Fortified wine is a wine to which a distilled spirit, although grape brandy

is most commonly added to produce fortified wines. The additional
alcohol may also be neutral spirit that has been distilled from grapes,
grain, sugar beets or sugarcane. Alcohol content range between 16 to
23%.

 AROMATIZED WINE;-

An aromatized wine (also spelled aromatized) is a fortified wine or

mistelle that has been flavored with herbs, spices, fruit or other natural
flavorings. An aromatized wine must have a minimum alcohol content of
14.5% to 22% by volume according to EU law Council Regulation (EEC)
No 1601/91.

 FRUIT WINES:- Wines from other fruits, such as apples and berries,
are usually named after the fruit from which they are produced
combined with the word "wine" (for example, apple wine and elderberry
wine) and are generically called fruit wine or country wine (not to be
confused with the French term vin de pays). Other than the grape
varieties traditionally used for wine-making, most fruits naturally lack
either sufficient fermentable sugars, relatively low acidity,
 MEAD (HONEY WINE) :- Mead, also called honey wine, is created by
fermenting honey with water, sometimes with various fruits, spices,
grains, or hops. As long as the primary substance fermented is honey,
the drink is considered mead. Mead was produced in ancient history
throughout Europe, Africa and Asia, and was known in Europe before
grape wine.
 STARCH-BASED "WINE" AND WINE-BASED
PRODUCTS:- Other beverages called "wine", such as barley wine and
rice wine (e.g. sake), are made from starch-based materials and resemble
beer more than traditional wine, while ginger wine is fortified with
brandy. In these latter cases, the term "wine" refers to the similarity in
alcohol content rather than to the production process.
165
  HOW TO OPEN CORK WINE BOTTLE

HOW SERVE THE WINE

Temperature

Serving wine at the correct temperature brings out the best qualities in the
wine. The reason white wines are best served chilled is that they contain very
little tannin and have a higher acidity than red wines. Chilling white wines
brings out the fruity flavour, making the acidity more pronounced and the
wines more enjoyable and refreshing. The ideal serving temperatures of
different wine styles are;

 Sparkling & Champagne 6°C – 8°C

 White Wine 8°C – 12°C
 Rosé 9°C – 12°C
 Red Wine 16°C – 18°C

Timing

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. Simply, removing the lid or cork has no real impact on the wine in
the short term despite widespread belief.

166
Presentation

 Always present the bottle on the right of the person who ordered the
wine. The bottle should not be open at this stage. Make sure the label is
facing the host and repeat the year, the winery and the type of wine to
verify it is the correct one. Await approval before opening.
 Pour approximately 30ml of wine into the host‘s glass, await approval. If
they approve, then serve the wine clockwise around the table, ladies first
and finishing with the host, pouring even amounts into each glass. Give
the bottle a slight twist of the wrist, counter clockwise when finishing
each pour to prevent dripping. Always pour with the glass on the table
and try to avoid contact between bottle and glass.
 After all guests have been served, place the bottle to the right of the host
with the label facing them. If a cold wine is being served, then place the
ice bucket next to the host.
 Keep an eye on the table and replenish glasses as needed.

HOW TO TEST THE WINE

167
 TEMPERATURE
Serving wine at the correct temperature brings out the best qualities in the
wine. The reason white wines are best served chilled is that they contain very
little tannin and have a higher acidity than red wines. Chilling white wines
brings out the fruity flavour, making the acidity more pronounced and the
wines more enjoyable and refreshing. The ideal serving temperatures of
different wine styles are;

 Sparkling & Champagne 6°C – 8°C

 White Wine 8°C – 12°C
 Rosé 9°C – 12°C
 Red Wine 16°C – 18°C

Timing

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. Simply, removing the lid or cork has no real impact on the wine in
the short term despite widespread belief.

Presentation

 Always present the bottle on the right of the person who ordered the
wine. The bottle should not be open at this stage. Make sure the label is
facing the host and repeat the year, the winery and the type of wine to
verify it is the correct one. Await approval before opening.
 Pour approximately 30ml of wine into the host‘s glass, await approval. If
they approve, then serve the wine clockwise around the table, ladies first
and finishing with the host, pouring even amounts into each glass. Give
the bottle a slight twist of the wrist, counter clockwise when finishing
each pour to prevent dripping. Always pour with the glass on the table
and try to avoid contact between bottle and glass.
 After all guests have been served, place the bottle to the right of the host
with the label facing them. If a cold wine is being served, then place the
ice bucket next to the host.
 Keep an eye on the table and replenish glasses as needed.

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 SHERRY
Sherry is a fortified wine made from white grapes that are
grown near the city of Jerez de la Frontera in Andalusia,
Spain. Sherry is produced in a variety of styles made
primarily from the Palomino grape, ranging from light
versions similar to white table wines, such as Manzanilla and
Fino, to darker and heavier versions that have been allowed
to oxidise as they age in barrel, such as Amontillado and
Oloroso.

Sherry was previously known as sack, from the Spanish saca,

meaning "extraction" from the solera. In Europe, "Sherry" has
protected designation of origin status, and under Spanish
law, all wine labelled as "Sherry" must legally come from the
Sherry Triangle

PORT WINE
Port wine (also known as vinho do Porto, Portuguese
pronunciation: [ˌviɲuduˈpoɾtu], Porto, and usually simply port)
is a Portuguese fortified wine produced exclusively in the
Douro Valley in the northern provinces of Portugal. It is
typically a sweet, red wine, often served as a dessert wine,
though it also comes in dry, semi-dry, and white varieties.
Fortified wines in the style of port are also produced outside
Portugal, most notably in Australia, France, South Africa,
Canada, India, Argentina, Spain and the United States. Under
European Union Protected Designation of Origin guidelines,
only the product from Portugal may be labelled as port or
Porto.

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 MADEIRA
Madeira is a fortified wine made in the Portuguese Madeira
Islands, off the coast of Africa. Madeira is produced in a variety
of styles ranging from dry wines which can be consumed on
their own as an aperitif to sweet wines usually consumed with
dessert.

Madeira is produced in a variety of styles ranging from dry

wines which can be consumed on their own as an aperitif to
sweet wines usually consumed with dessert. The four major
white grape varieties used for Madeira production are (from
sweetest to driest) Malvasia, Bual, Verdelho and Sercial.

MARSALA
Marsala is a wine, dry or sweet, produced in the region
surrounding the Italian city of Marsala in Sicily. Marsala first
received Denominazione di Origine Controllata (DOC) status
in 1969. The DOC status is equivalent to PDO: most
countries limit the use of the term Marsala to those wines
that come from the Marsala area, to which the European
Union grants Protected Designation of Origin (PDO) status.

While the city's natives sometimes drink "vintage" Marsala,

the wine produced for export is universally fortified similar to
Port, Madeira and Sherry. Originally, this addition of alcohol
was to ensure that it would last on long ocean voyages, but
now it is made that way because of its popularity in foreign
markets.

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 MALAGA
Malaga is a sweet fortified wine originating in the
Spanish city of Málaga made from Pedro Ximénez
and Moscatel grapes. The center of Malaga
production is Sierra de Almijara, along with
Antequera, Archidona, San Pedro Alcantara, Velez
Malaga and Competa.

AROMATIZED
An aromatised wine (also spelled aromatized) is a fortified wine or mistelle
that has been flavoured with herbs, spices, fruit or other natural flavourings.

An aromatised wine must have a minimum alcohol content of 14.5% by volume

and a maximum alcohol content of 22% by volume according to EU law Council
Regulation (EEC) No 1601/91. The majority of older brands come from France
and Italy but there are now a range of small 'craft' producers around the world.

Varieties of aromatised wine

 Vermouth

Vermouth is the most widely used aromatised wine due to its use in cocktails
and famous commercial brands such as Martini and Cinzano which are
commonplace around the world. Vermouth can be sweet or dry and red, white,
pink or orange. It is traditionally flavoured with an infusion of herbs, peels and
spices, including wormwood but modern commercial brands are likely to be
made with a sweet concentrate of flavours to maintain consistency and low-
cost. Other brands include Punt e Mes, Noilly Prat and Carpano

 Aromatised wine-based aperitifs

Aromatised wine-based aperitifs are a range of beverages related to vermouth
but can be flavoured with many botanicals including cinchona bark (the source
of quinine), gentian root and fruit, and typically don't contain wormwood, or

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flavours of wormwood, that vermouths historically have.[3] Two types include
Quinquina and Americano.

 Quinquina
Quinquina uses cinchona as a main flavouring ingredient. Brands of this type
of aromatised wine aperitif include Lillet, Dubonnet and Byrrh.

 Americano
Americano uses gentian root as the main flavouring ingredient. The name
comes from the Italian 'Amer' meaning bitter, rather than any reference to
'America'. Brands of this type of aromatised wine aperitif include Cocchi
Americano and Vergano Americano

 Lillet
Lillet is a French aromatised wine which from 1887 to 1986 contained quinine.
The white (blanc) version was an ingredient in "Gin and French" especially
popular in Victorian London, similar to a martini or "Gin and It" using
vermouth.

There are three t

Rosso Sweet red vermounths

Bianco Sweet white vermouths
Extra Dry (secco) Dry white vermouth

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 CHAPTER -11
CHAMPAGNE

Champagne is a type of sparkling wine

and type of an alcoholic drink produced
from grapes grown in the Champagne
region of France following rules that
demand, among other things, secondary
fermentation of the wine in the bottle to
create carbonation, specific vineyard
practices, sourcing of grapes exclusively
from specific parcels in the Champagne appellation and specific pressing
regimes unique to the region. Most people use the term Champagne as a
generic term for sparkling wine, but in some countries, it is illegal to label any
product Champagne unless it both comes from the Champagne region and is
produced under the rules of the appellation.

HISTORY ABOUT CHAMPAGNE

In France the first sparkling Champagne was created accidentally; the pressure
in the bottle led it to be called "the devil's wine" (le
vin du diable), as bottles exploded or corks popped.
At the time, bubbles were considered a fault. In
1844 Adolphe Jaquesson invented the muselet to
prevent the corks from blowing out.

Contrary to legend and popular belief, Dom

Pérignon did not invent sparkling wine, though he
did make important contributions to the production
and quality of both still and sparkling Champagne
wines. The oldest recorded sparkling wine is
Blanquette de Limoux, which was apparently
invented by Benedictine Monks in the Abbey of
Saint-Hilaire, near Carcassonne in 1531. They
achieved this by bottling the wine before the initial

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fermentation In France the first sparkling
Champagne was created accidentally; the pressure in
the bottle led it to be had ended. Over a century
later, the English scientist and physician
Christopher Merret documented the addition of
sugar to a finished wine to create a second
fermentation, six years before Dom Pérignon set foot
in the Abbey of Hautvillers. Merret presented a paper
at the Royal Society, in which he detailed what is
now called méthode champenoise, in 1662.

Champagne did not use the méthode champenoise

until the 19th century, about 200 years after Merret
documented the process.

GRAPES USE IN CHAMPAGNE

Chardonnay: - is a green-skinned grape variety used in the production of white

wine. Chardonnay tends to be medium to light body with noticeable acidity and
flavors of green plum, apple, and pear. The flavors become more citrus, peach,
and melon, while in very warm locations.

PINOT NOIR :-The thin-skins and low levels of phenolic compounds lends
Pinot to producing mostly lightly colored, medium bodied and low tannin wines
that can often go through phases of uneven and unpredictable aging. When
young, wines made from Pinot Noir tend to have red fruit aromas of cherries,
raspberries and strawberries

PINOT MEUNIER: - Pinot Meunier is lighter in color than Pnot Noir, but its
acid levels are slightly higher. It can taste of confected fruit, occasionally with
slightly smoky flavors.

DISTRICTS OF
CHAMPAGNE
The viticultural boundaries of
Champagne are legally defined and
split into five wine producing

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districts within the historical province:

 Aube,

 Côte de Blancs,

 Côte de Sézanne,

 Montagne de Reims,

 Vallée de la Marne.

 The towns of Reims and Épernay are the commercial centers of the area.

PRODUCTION PROCESS OF CHAMPAGNE

 HARVESTING:-
Each harvest is different in terms of grape ripeness, potential
alcohol levels and natural acidity – so picking the right moment to
harvest is essential.
Twice a week, just as the grapes start to change colour (véraison),
samples are taken from some 450 control plots spread throughout the
Champagne area. The selected clusters are then checked for rate of
colour change; average weight; estimated sugar and total acidity content;
also for any incidence of grey rot.

 1st Pressing:-
Grapes are pressed quickly after harvest extracted juice from the
first press( vin de cuvee) is considered highest quality.

 2st Pressing:-
Vin de taille‖(or tails) is lesser quality but richer in pigments and
tannins, after pressing, the juice settles and cools.

 1st fermentation :-
The first fermentation or the transformation of the must in wine is
a natural process which starts, as a result of the existence of the
sugar and the yeast that the grapes contain.

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The key process in producing Champagne is a second fermentation that occurs
in a sealed bottle - it creates the carbonation. The key steps are described
below.

Step 1: Selecting the Cuvée: The cuvée is the base wine selected to make the
Champagne. The most expensive Champagnes are made from cuvées from
Grand Cru vineyards in the Champagne region. Cuvées can be from a pure
grape variety, such as Chardonnay or Pinot Noir, or can be a mixture of several
grape varieties. Chardonnay is a white grape variety with white juice, Pinot Noir
a red grape variety with WHITE juice. Pinot Meunier, a red grape, is a relative
of Pinot Noir, also used extensively.

 Blanc de noirs means "white of blacks". It is a white wine produced

entirely from black grapes (another name for red grapes). Pinot Noir,
Pinot Meunier are the only two black grapes permitted within the
Champagne AOC.

 Blanc de blancs means "white of whites", and is used to designate

Champagnes made exclusively from Chardonnay grapes.

 Rosé wines (also known as Pink Champagne) are produced either by

leaving the clear juice of black grapes to macerate on its skins for a brief
time or, more commonly, by adding a small amount of still Pinot noir red
wine to the sparkling wine cuvée.

Step 2: Assemblage is the French art of blending still white wines to create the
base wine for Champagne. Assemblage is at the core of all fine Champagne.

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Step 3: Tirage (the second fermentation): Next sugar, yeast and yeast
nutrients are added, and the entire concoction, called the ―tirage‖, is put in a
thick walled glass bottle and sealed with a bottle cap. The tirage is placed in a
cool cellar (55-60 F) and allowed to slowly ferment, producing alcohol and
carbon dioxide.

Step 4 Aging: As the fermentation proceeds, yeast cells die and after several
months, the fermentation is complete. However, the Champagne continues to
age in the cool cellar for several more years resulting in a toasty, yeasty
characteristic. During this aging period, the yeast cells split open and spill into
the solution imparting complex, yeasty flavors to the Champagne. The best and
most expensive Champagne is aged for five or more years. This completes the
second fermentation.

Step 5: Riddling: After the aging process is complete the dead yeast cells are
removed through a process known as riddling (Le Remuage). The Champagne
bottle is placed upside down in a holder at a 75 degree angle. Each day the
riddler comes through the cellar and turns the bottle 1/8th of a turn while
keeping it upside down. This procedure forces the dead yeast cells into the
neck of the bottle where they are subsequently removed. A riddler typically
handles 20,000 to 30,000 bottles per day.

Step 6: Disgorging: The Champagne bottle is kept upside down while the neck
is frozen in an ice-salt bath. This procedure results in the formation of a plug of
frozen wine containing the dead yeast cells. Finally, the bottle cap is removed
and the pressure of the carbon dioxide gas in the bottle forces the plug of
frozen wine out (―disgorging‖) leaving behind clear Champagne.

Step 7: Adding the Dosage: At this point the ―Dosage‖, a mixture of white
wine, brandy and sugar is added to adjust the sweetness level of the wine and
to top up the bottle.

Step 8: Corking: The bottle is then corked and the cork wired down to secure
the high internal pressure of the carbon dioxide. The sweetness levels of
Champagne range from very dry (ultra brut) to very sweet (doux), with brut
being the most common.

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 TYPES OF CHAMPAGNE
Blanc de Blancs; - White Champagne made exclusively from Chardonnay
grapes.

Blanc De Noirs; - White Champagne made from red Pinot Noir and Pinot
Meunier.

Sweetness of the champagne:-

 BRUT:-
Brut has no or very little detectable sweetness/sugar with less than 12
grams per liter of residual sugar. About 95% of champagne is brut.
There are two sub-levels of brut (extra brut and brut nature). Their
dosage is within the brut sugar range.
 Extra Brut:-
Extra brut has no sweetness with 0 to 6 grams per liter of residual sugar.

 Extra Sec (Extra Dry):-

Extra sec has some detectable sweetness/sugar with 12 to 17 grams per
liter of residual sugar.
 Sec (Dry):-
Sec has noticeable sweetness/sugar with 17 to 32 grams per liter of
residual sugar.

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  Demi-sec (Medium Dry):-
Demi-sec is moderately sweet and not a true dessert wine. It has a
dosage of 32 to 50 grams per liter of residual sugar.
 Doux (Sweet):-
Doux is very sweet (naturally soft in the mouth) with greater than 50
grams per liter of residual sugar. This style is rarely if ever produced
commercially any more.

HOW TO OPEN CHAMPAGNE BOTTLES

Follow These Steps

1. Remove foil
Discard.

Tip: The foil on most bottles has a little tab that you can pull to make
this process easier.
2. Loosen the wire cage
Flip down the small wire ―key‖ that‘s pressed up against the neck of the
bottle at the bottom of the wire cage that encloses the cork. Turn the key
to loosen the cage. Remove and discard the cage.
3. Drape a towel over bottle
Now that the cork is exposed, drape a dishtowel over the top of the bottle,
in case built-up pressure causes the cork to pop on its own. (The towel
will also be at the ready in case any of the wine spills.)
4. Twist the bottom hand until the cork eases out
Keeping the bottle pointed in a safe direction (i.e. away from you and
other people), grasp the cork with one hand and the base of the bottle
with the other. Don‘t try to twist the cork. Instead, hold the cork firmly
while turning the bottle slowly, toward you, with the hand holding the
base. As you turn the bottle from the base, you should feel the cork start
to loosen and then ease into your hand. Continue until you hear the soft
pop of the cork leaving the bottle.

Tip: To avoid foamy overflow, pour only about an inch of wine into each
glass at first, wait a few seconds for bubbles to subside, and then
continue filling to just below the rim.

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How to serve champagne

Champagne is to be served cold at about 43 to 48°F (7°C). In this range the

smell and taste of the wine can be fully appreciated. This temperature can be
achieved by placing the unopened bottle in an ice bucket — one-half ice and
one-half water — for 20 to 30 minutes. Or, you may refrigerate it for 3 to 4
hours. The refrigerator temperature is too cold for the bottle to be left in there
for extended periods. It should never be placed in the freezer.

Champagne should be served in long-stemmed flutes or tulip shaped glasses.

These are designed to enhance the flow of bubbles to the crown and to

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concentrate the aromas of the wine. Never chill or ice the glass as it would take
away from the enjoyment of the wine. Incidentally, since the surface texture of
crystal is rougher than ordinary glass, more bubbles form on these glasses.

Brand name of champagne

CHARLES HEIDSIECK GREMILLET

DOM PERIGNON LEROUX-MINEAU
BOLLINGER DELIGNY GERARD
MOET & CHANDON
PIPER HEIDSIECK

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 CHAPTER- 12
ABSINTHE
Most likely the word absinthe derives from the greek word apsinthion, which
means " undrinkable " presumably because of its bitter taste.

absinthe is derived from the latin absinthium, which in turn is the latinisation
of the ancient greek ἀψίνθιον apsínthion, "wormwood"

HISTORY ABOUT ABSINTHE

The precise origin of absinthe is unclear. the medical
use of wormwood dates back to ancient egypt, and is
mentioned in the ebers papyrus, c. 1550 bc.
wormwood extracts and wine-soaked wormwood
leaves were used as remedies by the ancient greeks.
moreover, there is evidence of the existence of a
wormwood-flavoured wine, absinthites oinos, in
ancient greece.

the first clear evidence of absinthe in the modern

sense of a distilled spirit containing green anise and
fennel, however, dates to the 18th century. according
to popular legend, absinthe began as an all-purpose
patent remedy created by dr. pierre ordinaire, a
french doctor living in couvet, switzerland, around 1792 (the exact date varies
by account). ordinaire's recipe was passed on to the henriod sisters of couvet,
who sold absinthe as a medicinal elixir. by other accounts, the henriod sisters
may have been making the elixir before ordinaries‘ arrival. in either case, a
certain major dubied acquired the formula from the sisters and in 1797, and
with his son marcellin and son-in-law henry-louis pernod, opened the first
absinthe distillery, dubied père et fils, in couvet. in 1805, they built a second
distillery in pontarlier, france, under the new company name maison pernod
fils. pernod fils remained one of the most popular brands of absinthe up until
the drink was banned in france in 1914.

BRIEF INFORMATION ABOUT ABSINTHE

Absinthe is historically described as a distilled, highly alcoholic (45–74% abv /
90–148 u.s. proof) beverage, it is an anise-flavoured spirit derived from
182
botanicals, including the flowers and leaves of Artemisia absinthium ("grand
wormwood"), together with green anise, sweet fennel, and other medicinal and
culinary herbs. absinthe traditionally has a natural green colour but may also
be colorless. it is commonly referred to in historical literature as "la fée verte"
(the green fairy). Although it is sometimes mistakenly referred to as a liqueur,
absinthe is not traditionally bottled with added sugar; it is therefore classified
as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume,
but it is normally diluted with water prior to being consumed.

BAN ON ABSINTHE
Absinthe makes you crazy and criminal, provokes
epilepsy and tuberculosis, and has killed thousands
of french people. it makes a ferocious beast of man, a
martyr of woman, and a degenerate of the infant, it
disorganizes and ruins the family and menaces the
future of the country.

edgar degas' 1876 painting l'absinthe, which can be

seen at the musée d'orsay, epitomised the popular
view of absinthe addicts as sodden and benumbed.
although émile zola mentioned absinthe only once by
name, he described its effects in his novel
l'assommoir.

in 1905, it was reported that jean lanfray, a swiss

farmer, murdered his family and attempted to take
his own life after drinking absinthe. the fact that
lanfray was an alcoholic who had consumed
considerable quantities of wine and brandy prior to
drinking two glasses of absinthe was conveniently
overlooked or ignored, therefore placing the blame for
the murders solely on absinthe. the lanfray murders
were the tipping point in this hotly debated topic, and a
subsequent petition to ban absinthe in switzerland
collected more than 82,000 signatures. a referendum
was subsequently held on banning the drink on 5 july
1908. after it was approved by voters, the prohibition of
absinthe was then written into the swiss constitution.

in 1906, both belgium and brazil banned the sale and

distribution of absinthe, although these were not the
first countries to take such action. absinthe had been
banned as early as 1898 in the colony of the congo free state. the netherlands

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banned absinthe in 1909, switzerland in 1910, the united states in 1912, and
france in 1914.

INGREDIENTS
Absinthe is traditionally prepared from a distillation of neutral alcohol, various
herbs, spices and water. Traditional absinthes were redistilled from a white
grape spirit (or eau de vie), while lesser absinthes were more commonly made
from alcohol from grain, beets, or potatoes. The principal botanicals are
grandee wormwood, green anise, and Florence fennel, which are often called
"the holy trinity. ―Many other herbs may be used as well, such as petite
wormwood (Artemisia poetical or roman wormwood), hyssop, Melissa, star
anise, angelica, peppermint, coriander, and veronica.

GREEN ANISE GRANDE WORMWOOD

DRINKING ABSINTHE AND AVOIDING DEATH...

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 ABSINTHE SPOON

BRAND NAME OF ABSINTHE

lucid la fée verte Sauvage

bairnsfather l‘ancienne ridge verte
absinth
butterfly berthe de joux la clandestine
pernod hapsburg la grenouille

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 CHAPTER-13

BITTER
History about Bitter

The earliest origins of bitters can be traced back as far as

the ancient Egyptians, who may have infused medicinal
herbs in jars of wine. This practice was further developed
upon the emergence of the middle Ages, where the
availability of distilled alcohol coincided with a
renaissance in pharmacognosy, which made possible far
more concentrated herbal bitters and tonic preparations.
Many of the various brands and styles of digestive bitters
made today reflect herbal stomachic and tonic
preparations whose roots are claimed to be traceable back
to renaissance era pharmacopeia and traditions.

By the 19th century, the British practice of adding herbal bitters (used as
preventive medicines) to Canary Wine had become immensely popular in the
American colonies. By 1806, American
publications referenced the popularity of a new
preparation termed cocktail, which was
described as a combination of stimulating
liquor, composed of spirits of any kind, sugar,
water, and bitters.

Of the commercial aromatic bitters that would

emerge from this period, perhaps the most well
known is Angostura bitters, which was first
compounded in Venezuela in 1824 by German
physician Dr. Johann Gottlieb Benjamin
Siegert. Originally, Dr. Siegert's bitters was compounded as a cure for sea
sickness and stomach maladies, among other medicinal uses.

INFORMATION ABOUT BITTER

186
Bitters, any of numerous aromatized and often alcoholic liquids containing
bitter substances (chiefly alkaloids, glycosides, or complexes), used as tonics,
liqueurs, appetizers, digestives, flavourings, and ingredients to add tang or
smoothness to alcoholic drinks. Bitters are prepared according to secret recipes
by several manufacturers using bitter herbs, leaves, fruits, seeds, or roots and
sometimes alcohol or sugar. The taste is imparted by substances such as
orange peel, gentian root, rhubarb root, hop flowers, quassia-wood chips,
cascarilla, cinchona bark, and quinine. Aroma is provided by juniper,
cinnamon, caraway, anise, nutmeg, camomile, cloves, and other flavouring
agents. Bitters are usually named according to the ingredient giving the
predominant flavour, such as orange bitters and peach bitters. The alcoholic
strength varies but is generally about 40 percent by volume.

Brand name of Bitter

Angostura Angostura
prichard Becherovka
Campari Sweet birds

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 CHAPTER- 14

BAR & BEVERAGE COASTING

LOG BOOK

Daily Log Book has to be read before the starting of the shift to get information
of the day‘s schedule, it has information like bookings for the day, Sale of the
restaurant, Target sales, Budgets, Availability in Bar and Kitchen, Upselling
Drinks and Food items on the Menu, Allocation

INDENT BOOK/ REQUISITION BOOK

• A format used by the Bartender to get ingredients from the store also
called as a Purchase Requisition

• Liquor, Soft Drinks, Juices, Food items etc…..

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 • Every night the Bartender after the Bar inventory, fills up the requisition
for the next day store

• Some Outlets have in it System where a mail has to be send for approval

• Some Outlets have a Book Format which needs to be signed by

management for Approvals

STORE REQUISITION FORMAT

Authorized By F&B Manager F&B Controller Bar Manager

BREAKAGE REGISTER/BOOK
• Any Breakages done in the bar needs to be maintained in a the format
for Inventory Purposes

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• A Breakage Bin is always there in the Bar to gather the broken material
and to verify things that are broken

BREAKAGE BOOK / FORMAT

IKT/IBT Book
• Internal Kitchen Transfer / Internal Bar Transfer

• A Format used for transferring stock inter departments in the restaurant

or the hotel

IKT/IBT Format

190
 KOT/BOT BOOK
• A ticket which allows the Bartender to dispense drink for Ala Carte
Tables

• All drinks has to be dispensed only against the BOT for controlling &
Inventory Purposes

MANUAL KOT

191
 Spoilage Book

• A format that keeps a record for Spoiled drinks

• Eg. Draft Beer, Bottles broken while operation, Returned drink from a
guest…etc

SPOILAGE FORMAT

192
What are Pouring Brands

• Brands that are used for making cocktails are called pouring
brands/House brands

• Usually it‘s the cheapest liquor on your shelf

• Every Bar has a fix list which they use for cocktails

EXAMPLE of Pouring Brands

Whisky cocktail – Blender Pride

Rum cocktail – Bacardi white rum/ Old Monk

Beer cocktail – KF on Tap

Wine cocktail – Sula red & white

Gin – Blue Riband

Tequila – Desmonji

BEVERAGE INVENTORY & BOOKKEEPING

• Internal Beverage Inventory

Every Bartender must keep a record of Liquor inventory in the Bar on Daily
basis

This would help him to know

The availability of the stock in the bar

Stock that needs to be ordered

Dead stock that needs to move in the bar by upselling

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& Shortages if Any

BASIC FORMULA CALCULATION

OPENING + RECEIVING – SALES – SPOILAGE –
TRANSFER
= CLOSING = PHYSICAL STOCK

Basic Formula Calculation

• 1 Ltr Bottle = 33 small

• 750 ml Bottle = 25 Small

• 700 ml Bottle = 23 Small

• Wine750ml = 5 Glasses

150 ml Each

194
Other Inventory & Book Keeping

• CCG – Cutlery Crockery & Glassware

• Bar Equipment Inventory

• Linen Inventory

A weekly or a fortnightly inventory needs to be maintained by Bartenders

Government Authorized Formats

• FLR – Foreign Liquor Register

(Chatai)

• Wine & Beer Register

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 • Excise officer visitor Book

F&B Controls is the department responsible to maintained this formats

With the bartender in Liaison

WHAT IS A COCKTAIL COST?

• Expense required to make a cocktail is called Cost of the cocktail

• Example of a Cocktail Costing

So when we sell this whisky sour Rs.300

At a cost of 25% , …………75% is the profit

COST CONTROL POINTS

• Daily Physical Inventory of Beverages is a must

• All House Recipes should be followed for cocktails using only the
mentioned pouring brands

• Garnishes needs to be cling filmed every day and store it in freezer

• Always use a peg measure while making cocktail to ensure proper

inventory is maintained

• Bar should not be over stacked with soft beverages

• Always set the bar in a such a way even an outsider can play your bar in
your absence

• Weekly cleaning is must so that all equipment's and stock and

overlooked

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• Constant check on FIFO along with expiry dates

• Mixers needs to be served as per the SOP of the BAR

• Always Reuse Stirrers

• Always share the dead stock or things that need to upsold to the team in
the briefing

• Breakages & Spoilages needs to be maintained in a inventory format

which is a must

• Ensure right temperature is maintained for beers & wine storage

• Store Pick needs to checked closely in case of expired products

197