Introduction

This book is written to educate bartenders and servers. Book has

amplified knowledge to a greater extent in this compact book for you to
learn better.
Making a cocktail is the easiest job. Just mix this, put a little bit of that,
maybe
a bit more and don't forget those whatever and just give a shake. And when
you taste it, you probably go, Arggg! Disgusting. probably your first time to
make it and very likely the last time, too.
Main reason why people don't enjoy cocktails in Nepal is due to the fact
that
it's not been properly made and secondly most people tend to think that
cocktail is a deadly mix of potent.
Making a good cocktail demands more than just that. It demands you know
the base, the mixer, the garnish, the balance between sweetness and
sourness. And of course, when you shake all these ingredients —you need
an
expression on your face of making love — not kidding.

Making a good cocktail comes from dedication, commitment, passion and

amazingly "LOVE" to become a good bartender. Ever wonder why your
mom's
food tastes better than top chef — simply because she puts in a lot of love
and
that's it.

Being able to make great cocktail doesn't necessarily make you a great
bartender. A well rounded bartender must have good knowledge of wines,
spirits, beers, sake, mocktails, teas, coffee and epicurean knowledge, with
great personality and always humble attitude to customers and also co-
workers.
 Contents
 Bar
 Bartender
 Duties and responsibilities of a bartender
 Opening and closing shift of the bar
 General glassware used in the bar
 General equipment used in the bar
 Colour codes standard of the bar
 Alcohol serving responsibility
 Techniques and methods of making cocktails
 Fermentation & Distillation
 Ice & its importance
 Theory of spirits, beer, liqueurs, bitters, wine and its history
 Vodka
 Gin
 Rum
 Tequila/mezcal
 Whisky/whiskey
 Brandy & Cognac
 Liqueur
 Bitters
 Absinthe
 Syrup
 Beers
 Wine
 What is cocktail ?
 History & Tales about cocktails
 Inventory and cocktail costs
 Basic bar arrangements
 Bar

Bar is one of the entertaining place where different varieties of beverage are
served and licensed by government.

The first bar appeared in great Britain 170 years ago. It was invented by I.K
Brunel, a great British engineer as a men of more quickly service. The first bar to
serve alcohol was installed at the great western Hotel.

Parts of Bar

1 Service Bar
2 Working Bar
3 Under Bar
4 Base Bar
5 Speed rail/ alcohol well
6 Bar die
7 Foot feast
8 Display Bar

Section of Bar

1 Front Bar
2 Under Bar
3 Back Bar

Classification or types of Bar

1 Wine Bar / Liquor Bar

Wine bar sell everything from beer to hard liquor. Wine bar admit only
adult customer traditionally wine bar combine wine with selection of appertizer.
Appertizer is different greatly based on the food tradition of the countries.

2 Cocktail Bar

It is a place where great variety of cocktail re offered to the customers. A

cocktail is an any mixed drink containing alcohol.

3 Beer Bar
 A beer bar is a place where all types of beer are on sale. Beer is the oldest
alcoholic beverage; the third most popular drink over the world after water and
tea. Beer bar are prohibited to sell alcoholic beverage instead of beer.

4 Public Bar
A bar which is located in lobby or public area here the people move is more and
has burnish with excellent bartender to enjoy varities of beverage. It is large in
size.

5 Lounge Bar
It is small in size. It is more comfortable and have cherished
atmosphere. It is expensive & meant for elites.

6 Sport Bar
The main attraction of this bar is sporting event, sport bar have a
television in view of every seat. Sometime turned to different channels. Sport
bar is famous for sports & showing some live match for different popular games.

7 Night Club Bar

Night club bar have very expensive exclusively meant for elites.
They serve lots of table wines with table service. It’s closes late night . It
is a very big bar also.

8 Dance Bar
It is a bar where many dancing girls are found and dance infront
of the guest and entertaining them. It is small in size but it is more
entertaining then other bar.

9 Dive Bar
It is a types of bar or a pup. Dive bar generally have a related and
informal atmosphere often refer to neighborhood bar, where people in
the neighborhood gather to drink and socialized.

10 Cabaret Bar
Cabaret bar is a form of entertainment featuring music, comedy ,
song ,dance, recitation or drama.
 Bartender

Pro. Jerry Thomas

A bartender is a person who works behind the Bar, prepare and serve drinks to
guests who are seated in lounge areas and bar counter. He or she is also
responsible to serve food as well and helping Beverage servers in order taking
during rush hours. Historically, bartending was a profession with a low
reputation. It was perceived through the lens of ethical issues and various legal
constraints related to serving alcohol. The pioneers of bartending as a serious
profession appeared in the 19th century. "Professor" Jerry Thomas established
the image of the bartender as a creative professional. Harry
Johnson wrote a bartending manual and established the first
bar management consulting agency.
At the turn of the 20th century, slightly less than half the
bartenders in London were women, such as Ada Coleman.
"Barmaids", as they were called, were usually the daughters
of tradesmen or mechanics or, occasionally, young women
from the "better-born" classes who had been "thrown upon
their own resources" and needed an income
Barmaid Ada Coleman
A professional Bartender must present always be neat during operation hours
and they are also known as mixologist who serves alcoholic beverage in a
licensed establishment. Bartender important task is to maintain the inventory
sheet, requisition, supplies and update bar logbook, settle checks and update
reports on an everyday basis. Experienced Bartenders and mixologist create
varieties of cocktails recipes has high knowledge of product and know how to
deal with co-workers, Boss and customers at the same time.
A Bartender must be punctual and prepared in shifts. It is compulsory ta all the
bartenders must memorize price lists of the menu. For example Beers, wine
spirits, soft drinks, juices, cigarettes, cigars, and food are served from the bar. A
professional Bartender should be presented well-groomed and keep smiling in
face shows a friendly invitation for any guest, co-workers and managements
arriving in your venue. Usually, many of the bartenders have long hair and
beards, it must be kept clean and hair should be tied back properly. Clothing
depends on the outlet to outlets but a good bartender dress code will be a white
shirt, black tie, black paint and black shoes. One must also carry essential
equipment such as a corkscrew, lighter, pen, paper and pencil.

Types of Bartender

1 The publican

The publican is the bartender that , we guessed it, work in a pup!

The pup is where most of us bartender starts our careers.

2 The Speed tender

The speed tender is our own name for bartender like (Nick name) that
works in the busiest bar, mainly on Friday & Saturday

3 Cocktail Bartender or Mixologist

The cocktail bartender of mixologist these bartenders are generally

(but not always) those that take the profession of bartending most
seriously. Treating every drink like a chef treats a dish. They are expert of
professional to make cocktail & mock tail or Mixing drinks.

4 The flair Bartender

The flair bartender is very similar to the cocktail bartender. Those

bartenders who serve with showing some flair style or flaring is known as
bartender. These bartenders have high energy & entertaining nature.
Qualities of Good bartender

1 Knowledge about drinks

2 Maintains cleanliness
3 Logic
4 Team work
5 Situational awarness
6 Customer care
7 Observation
8 Method and techniques

Qualities of good bartender

1 Knowledge about drinks

knowledge will earn respect to a bartender. The product
knowledge and right skill will give you recognition bar and eventually in
bartending trade. Respect is achieved by showing your knowledge with
humbleness.

2 Maintain cleanliness
Cleaning the bar may not be the most glamorous part of their
job, but it’s a crucial aspect, not just for shake of agressive customers who
don’t want to enjoy their drink in a dirty. He must keep our bar always
clean.

3 Logic
Bartender need to use logic every single day at his/her work place.
Bartender need to use logic otherwise they will be lost and will never be
able to work effectively. Logic is also important qualities of bartender
while we work at bar.

4 Teamwork
Bartender should work as a squad. There are different kinds of
bartender in on bar, some working style is fast & some are slow and some
are flair bartender. Good bartender should work in team with no ego.

5 Situational awareness

Bartender are constantly monitoring guest. They are so clever, they

know when someone needs a drink, they know who needs what drink &
 they’re very alternative to the needs of their patrons and bartender are
ready to handle any issue.

6 Costumer care
Costumer care is the best qualities of bartenders. While we care our
customers, they feel special and our sells will be increased. We have
chance to get tips from customer.

7 Observation
Bartender trust strength is his/her power of observation. Working in
a bar is not an easy task. We become bartenders by observing our senior,
junior & costumer while doing our work. Good bartenders need to be
sharpen their power of observation and develop their ability to listen.

8 Method and Techniques

Methods of making classic cocktails can be learning from books,
which is the basic to be qualified as a bartender, who can mix? However,
a good bartender is the one who use the best techniques to get wow
compliment to the guest

Duties and responsibilities of a bartender

 Get your bank before the clock in

 Being late is not an excuse
 Make sure the order list is complete every shift
 If it is a busy week/weekend it is all of the bar staff responsibility to make
sure we are fully stocked
 Replace empty bottles of liquor pulled from the back bar(do not leave
space)
 When you pick a bottle to pour please put them right back where it
belongs if there is a space, you might open a new one so check with your
fellow friend, who might be using it.
 All the glassware needs to be wiped.
 Use proper glassware and garnish for drinks.
 We are falling behind in the bar so let’s work together and make it
fantastic!!!
 If you are serving a complimentary drink to a friend or guest ask the
management.
 When closing
  Do not stack glassware/fruit containers/juices/liquor bottles in front of
guests
 Sitting at the bar when the guests are around
 Last call 15 minutes to closing
 Start delivering tabs 5 min to closing, do not wait for them to come to you
at 2:15, get them out
 Leave your bar set up for the opener of the next shift
 When setting up the bar, keep everything on the lip of the bar
 Don’t put napkins/straws where guests are eating and drinking
 Stop rearranging the bar
 It takes time and a lot of work to have a system for the bar.
 If you have suggestions talk with the bar manager, your input is valued.
 Fresh cut every peel so we get the oil.
 Learn the cocktails
 Nothing slows down a shift more than making drinks slow
 Learn the procedure of making drinks to be efficient and quick which will
be taught to you
 Learn your craft! Show some passion while making a cocktail
 Straw taste is important, balance is essential
 Flair those moves in which you are 100 percent
 Never flair with wet hands or the wet objects
 Show your best routines and entertain your crowds
 Guests come to drink at your bar so always greet with napkins
 Don’t show your flair routines until the guest demands you to show it and
make sure you are authorized by the bar management,
 Always farewell to your guests and tell them about your next upcoming
happening events
 Understand the third party liability law
 Monitoring guests alcohol consumption
 Providing service and always remember you must exceed guest needs and
expectations, which makes you the best service professional in your
organization
Opening and closing shift of the bar
Opening
 Turn on lights and music.
 Turn on your Point of Sale System.
 Sign in or punch in.
 Refill receipt paper.
  Take count of any money in the register.
 Clean all areas and maintain sanitation.
 Remove chairs from tabletops and position them neatly around the table.
 Place table settings.
 Stock every station with clean glassware and silverware.
 Fill water pitchers.
 Reference reservations list and be aware of any special requests or other
notes regarding the upcoming service.
 Check with the kitchen about daily specials or other changes to the menu.
 Make sure restrooms have been cleaned and restocked with essentials,
like soap and toilet paper,
 Flip the sign on your door from “Closed” to “Open”.

Closing

 Flip sign on the door from “Open” to “Closed.”

 If your front door is glass, wipe it down to remove fingerprints.
 Wipe down and sanitize menus.
 Wipe down and sanitize tables, counters, booths, high chairs, booster
seats, and any other open surfaces.
 Refill condiments, salt, pepper, and sugar.
 Restock paper napkins.
 Place chairs on the table.
 Empty all water pitchers.
 Clean and sanitize soda dispensers.
 Dry off all freshly-cleaned glassware and silverware.
 Put glassware and silverware away.
 Fold table linens and napkins.
 Take out trash, spray bins with cleaner, and replace with new bags.
 Wipe down and sanitize bathroom counters and sinks.
 Turn off coffeemaker; clean and sanitize.
 Tidy up the coffee station and re-stock, if needed.
 Print out an end-of-day Closeout of the register.
 Clean all areas and maintain sanitation.
 Count inventory in refrigerators.
 Ensure that no food is left out.
 Clean and sanitize refrigerators and dessert cases.
 Ensure all refrigerators and dessert cases are set to 40°F.
 Wipe down kitchen sinks and restock soap and paper towels, if needed.
  Make note of anything for the staffs working next day should know.
 Punch out.

Greeting and Seating

 Guest should be greeted and welcomed with recognition and should be

helped with their coats and bags.
 All guests are welcomed at the entrance.
 The guest is greeted warmly.
 Ask guest names to acknowledge them.
 Use guest name at least twice during conversation.
 Offer choice of seating tables
 Table settings are adjusted to the number of guests.

What health department look for?

 Inside the refrigerator keep it clean, they look for syrup stains and mold
 Check the temperature in the refrigerators,
 Labels must be on everything and must be up to date,
 Make sure you clean the drainage check if there are napkins or beer caps,
 The area around and above trash cans must be neat and clean,
 If you touch the money at rush hour, you must sanitize your hands,
 Do not chew gum or put anything in your mouth while you are on duty,
 No personal drinks behind the bar,

Order procedure
1 Set your tins and glassware
2 Add in (mint, egg, lemon/lime wedges, etc.)
3 Citrus mixes (start with lime than lemon)
4 Sweetness( start with sugar and liquors)
5 Shake/stir(in order of durability – iced drinks then strained)
6 Pour out/strain/dump
7 Taste, garnish, straws
Pour beers/wine/sodas/ before you make your cocktails
Service procedure
1 Always greet people with napkins
2 Provide them menus
3 Tell them the specials we have
4 Take drink orders first then take order of food
5 Remove the menus after the order has been taken
6 Put the menus back where it belongs
7 If they are eating place the share plate and silverware
8 Keep eye on your customer
9 If they are done eating and drinking please place the tab in front of
them
We have minimum seating at the bar. We want more
revenue.
10 Always greet farewell to your customers.

General glassware’s & equipment’s used in the bar

TOOLS FOR BAR USE

Basic equipment set up

Colour Codes in the Bar

1 Green Fresh lime juice
2 Yellow Fresh lemon juice
3 Orange Orange juice
4 Green &white Grapefruit juice
 5 Transparent Sugar syrup
6 Blue Pineapple juice
7 Brown & white Cinnamon syrup
8 Black & red Cranberry juice
9 Black & white Vanilla syrup
10 Black Apple juice
11 White & red Milk/ half & half

Alcohol serving responsibility

Every outlet or property (establishment) that offers alcoholic beverages must

follow the state, country rules and regulations. The establishments must have
licensees such as beer, spirits, liqueurs or wine. Any bartender working behind
the bar serving alcoholic beverages should always keep in mind that intoxication
or over consumption of alcohol may lead to serious accidents and injuries.

Alcohol policy differs from country to country and also from state to state in the
same country if the country has a large population. Internationally people who
are under 18 years of age will not get employment in alcohol service
establishments, also in some countries he or she is not allowed to make a
purchase or consume alcohol. Some developed countries like the USA have a
legal drinking age at the age of 21 only.

Let’s talk about BAC also called (blood alcohol concentration) this means if you
intake alcohol, the alcohol enters your bloodstream. It remains in the human
body from 12 to 48 hours, depending on detection methods. While detecting
with some machines and methods can detect up to 72 to 90 days also. If anyone
has 0.08 percent of alcohol when detecting out of 100 percent alcohol that
means he or she is legally drunk.

For example, if guests enter your bar and the person is intoxicated, at this
situation bartenders should always refuse to serve any alcoholic beverages. If he
or she makes you a difficult situation, you should always notify your manager in
charge or security guard to take over the situation. Bartenders should always
educate guests before serving alcoholic beverages that after drinking if he or she
might need a cab or assistance. Most people will have a changed behaviour
after consuming any alcoholic beverages. Change in behaviour will help us to
identify at which level, the guest is drunk.

Let’s divide the level of intoxication into three steps green, yellow and red. This
system is followed in the United States.

Green: the guests just enter the bar, looking for a drink. At this time bartender
responsibility is to suggest that guests order some foods along with drinks.
Bartenders should never force or serve alcohol to people who do not like to
drink or enjoy alcohol also who are under the legal drinking age. Always serve a
glass of water to every guest’s visits your bar. Educating the guest’s about food
and drinks can be a good combination of not getting intoxicated in a matter of
time. Always be responsible for your guests and if you see any change in
behaviour, suggest them to drink water after every sip of alcoholic beverages
they consume.

Yellow: A tipsy situation. At this time the guest are a little intoxicated. The
Bartender’s duties and responsibilities are to make the guest aware that he or
she is drinking fast. Bartenders can suggest non-alcoholics or low alcoholic
beverages. Bartenders should never judge guests mentioning that he or she is
totally drunk or over drunk. This may lead to arguments and serious problems
and guests may feel that he or she is disrespected.

Red: This is the red zone. Bartenders should never, ever serve any alcoholic
beverages to any guests at this point; always try to explain to your guests that it
is not in your hand. Make excuses like, I have to ask my manager supervisor or
bar in charge. If the guests still bother you report immediately to your seniors
or operations in charge and let them handle the situation.
Techniques and methods of making cocktails
Build: all the ingredients are directly poured into the glass when making a
cocktail, the cocktail is served with ice and sometimes the guest asks for
“straight-up” which means the cocktail is chilled served without ice.
Shake and strain: you need to shake in two glass objects or you can use a Boston
shaker or three-piece shakers to mix and shake the ingredients, fill ice in the
shakers and mix drink and shake until the condensation from the exterior of the
glass or shaker, separate both shakers and strain with the help of the strainers
at the same time wash all the equipment to put it back to the same place and
now serve cocktails.
Stirred and strain: generally this method we apply to served drinks which are
served chilled without ice at the right temperature, suppose pour all the
ingredients in the mixing glass and add ice stir with the help of bar spoon, at
least 15 to 20 and strain with the help of a strainer and you can use julep strainer
to strain the cocktail, now wash all your equipment keep it back to the same
place where it belongs and serve your cocktails.
Roll &throw: it is a method of making cocktails that helps to less dilute the ice
and chill the cocktail, basically you need two shakers or glasses to do this
method, you placed ice and ingredient in one shaker and throw them into
another shaker at least 5 to 6 times regularly and to do this method you need to
master and practice hard. Now wash all your equipment and place it back into
the same place where it belongs.
Muddling: muddling is a method where we extract juices, flavours, oils from the
herbs, woods fruits, spices with the help of a muddler which is made of plastic,
wood and metal. Handle with your hand upright down and muddle and extracts
the juices, flavours and oils and add ice and now you can shake and strain or top
up with ice on and serve your cocktails, wash all your equipment and put it back
to the same place where it belongs.
Layering: Layering is a method where each layer is separated from the other, as
we can see the liquid is layered one after another like in a sequence, when you
layer a drink you have to pour the drinks first which has high density and
followed by another which has less density and you do this with the help of bar
spoon, cherry, layered until you reached the number of layers you want to form
in your cocktails, wash your equipment and put it back to the same place where
it belongs and serves your cocktails.
Blending: Blending is a method where you add all the ingredients and ice
together according to the standard recipes which help to form a thick cocktail,
pour all the ingredients into the blender and according to the need your speed
now turn it on your blender and blend smoothly and gradually low the speed of
the blender and pour the cocktail into the glass clean your blender and put it
back to the same place where it belongs and sere your cocktails
 Ice
The main ingredient in drinks making is ice. There are two different kinds of ice:
cubed ice and crushed ice. Cubed ice is good for highballs because when you
shake cocktails you will not over dilute the drinks similarly crushed ice is good
for tiki drinks, for example, mojito, and Maitai, such drinks are served chilled and
usually, crushed ice is good for stirred drinks.
However, the quality and better ice always
improve your cocktail making.
Around 1798 to 1806 American bartenders
adopted a new ingredient in the cocktail
making called ice. Ice was one of the missing
ingredients in cocktails. It is also said that ice is the heart and soul of the cocktail.
It was also treated as expensive jewelers during summer times in the United
States and gradually the movement started with the innovation of ice machines
in the market. 99% of all cocktails started using ice in molecular mixology as the
main ingredient.
Fermentation & Distillation
Fermentation

The Fermentation process completes with these

three ingredients sugar
water and yeast, this is a
chemical process in
which yeast is added to
sugar source, the yeast breaks down the sugar into
alcohol, carbon dioxide gas and heat, yeast they can
be made at home or you can find it in the jungle as
wild yeast. It is added with water including the
crops which are used for fermenting beverages, where the yeast consumes all
the sugar from the crop. Fermentation should be done at the right temperature.

 The process may go for two to three days

 The percentage of alcohol results high as 10%


Distillation
It is a process in which fermented liquid (the wort) is heated to separate the
alcohol from it. Distillation is a process where alcohol and water get
separated

 During distillation, the alcohol is heated around 78.3 degrees Celsius.

 During the process, the alcohol vaporizes due to the high boiling point
of water which only remains and the vapour is collected on the top of
the distillation when it is cooled it remains as a liquid which you send
to re-distillation.
 Distillation was started around the 8th century
 Gradually it appeared in Europe and Italy, the monks started to distil
alcoholic products
 The distillation process started worldwide in the 16th century when
people in Europe started to make alcohol from grapes, berries, fruits
which result in less alcohol volume.
 After the Aeneas Coffey distillation arrived in 1831, alcohol
percentage was generally high compared to the fruits liquors made
before the distillation, nowadays this distillation is used all around the
world.

Pot Distillation
The pot distillation is a big kettle where the fermented liquid is heated to
increase the volume of the alcohol, the alcohol is
heated at low temperature compared to patent
distillation. Another advantage of this distillation
which preserves all the aromas, flavours of the
product but it is a time-consuming process.
Through pot distillation you receive a distinctive
product; usually, it is very expensive compared to patent distillation products.
The production capacity is very low and usually has a less proof spirit.
Column Distillation
It is a process where a liquid is heated
several times in which we can control the
temperature; the columns are more than six.
When conducting this distillation the fluid is
heated at a high temperature and pumped
into the rectifier it turns into vapour.
This is a process where various layers are
formed and each layer is colder than the last
one and results in an ABV with 96percent
which is diluted with water to maintain the alcohol less than 40percent ABV.
Column distillation is used for light liquors such as vodka rum and gin. It has high
proof spirits compared to pot distillation.

Vodka
Vodka was originated in Poland and it became
popular in Russia, but the fact was the “polish”
people (people from Poland were the first to
vodka a neutral grain spirit in 18th century vodka.
The main purpose of making vodka was for
medicinal benefits. The Name “zhiznennia Voda”
which means “the water of life” vodka, the
shortened version meaning “little water” it is unclear whether vodka or Vodka
meaning “water of life” originated in Russia or Poland. There was an Arab
alchemist who used to work for the Russian government who discovered
charcoal filtration result the vodka to be milder softer and easy drinkable
compared to the vodka which was made without charcoal filtration. Also, there
are no strict laws or procedures or any strict guidelines as to what vodka is
distilled from; corn, rye, potato, wheat, beetroot and other vegetables.
Vodka is distilled using a double pot – still, distillation, after which the spirit is
passed through a charcoal filtration process. The more times the vodka is
distilled and filtered, the more premium it becomes. Due to this, most vodka is
made colourless, odorless and tasteless. With these qualities, vodka is a popular
ingredient in cocktails. Alcohol strength ranges from 38% to 43%vodka is not
aged. Vodka can be produced from anything containing sugar and starch wheat
and rye are the most common species of grain used in the production of vodka
(90% of the global production and rest of others are barley it is done in a column
still (exception Ketel one)filtered using activated charcoal removing impurities
no vodka does need aging.
Types of Vodka
1 Neutral Vodka
2 Flavour Vodka

Brands of vodka
 Stolichnaya
 Grey goose
 Skyy
 Ciroc
 Absolut
 Smirnoff
 Fashion
 Swedka
 Ketel one
 Iceberg
 Belvedere

Gin
Gin is basically a distilled grain spirit, flavoured which is extracted from different
plants, herbs mainly the juniper berries.
Gin was invented in a Dutch town by
professor (physician) Franciscus Sylvius in
1570. He used a juniper berry known as
Guinevere (French for juniper) juniper was
used for the treatment of kidney and
bladder ailments it became popular in
England around 1689.
England fought a war with France with the help of Holland forces and gin now
became popular in England because the king of England William iii he decided
not to import any products from France which was a great spirit market and the
people in England had only one choice left to drink gin and gradually they started
to make their own gin which became cheaper to produce.
A number of distilleries was established among them Gordon’s distillery built by
alexander Gordon’s in 1769 was the first distillery in England London. Gin was
consumed for medicinal benefits when people have stomach disorders they mix
gin and angostura bitter and they started mixing gin with tonic water which has
quinine that prevents malaria. At the same time prohibition era was started in
America and gin became very popular in the western world, it can be easily made
and bartenders started to make cocktails with gin and various classic cocktails
were invented during the prohibition era.

The botanicals to making the Gin

gin was consumed not only by English people, but the
forces of Holland also influenced to drink gin they used to name it as ‘Dutch
courage’ which they will drink before going into the battle to fight against their
enemies. Gin is a compounded spirit (things made from the various mixture) gin
is a transparent white spirit flavoured with juniper berries and botanicals (a
mixture of herbs and spices) gin is also made from grain such as barley, wheat,
corn and rye.
Gin does not need any aging in the barrel, the spirit after distillation you can
send to the markets for consumption. There are on 146 different varieties of
botanical herbs that are used to make gin. Some of the important botanicals
which are used to flavour gin are cassia bark, coriander, lemon zest, angelica,
cinnamon stick, juniper berry, anise and many more.
Gin was originated in holland and became popular in london.

Distillation process
Blended gin: this method is usually applied by distilleries due to cheap and easy
to produce which are not labelled as London dry gin. In this method aromas and
oils are extracted from juniper berries, herbs, spices and mixed with neutral
grain spirit, this type of gin is less aromatic
Distilled gin: this method is very popular all the botanicals flavours are mixed
together with neutral grain spirit and the method is flexible you can also add
extra flavourings agents after the distillation in a pot still. Each distillery follows
different procedures on making their gin different from their competitors, for
example, Hendricks is made by boiling more than 11 different botanicals, which
is made in two stills and cucumber and roses are added after the distillation
process to make it fresh before bottling and sending to the markets.
Similarly, Beefeater gin chooses to soak its ingredient for almost 24 hours which
results in the gin being more aromatic. However, Gordon’s is distilled three
times and has a low aroma, more heavily in a taste of spirits because it is
watered down.
Types of Gin
1 Dry gin
2 Extra dry gin
Classification of gin
Basically, gin is classified into four types, each method is different from the other
and the aroma, and flavours are distinctive and unique.
London dry: London dry gin is made from neutral grain spirit. London dry gin
refers to the method of production which can be made all over the world.
London dry gin is high proof liquor and is made with a small number of citrus
botanicals such as lemon and bitter orange peel. Other botanicals often used
are anise, angelica, orris, cinnamon, coriander, and cassia bark. And it is distilled
through column distillation where extra botanicals and herbs are added to the
base spirit during or beginning of the distillation.

Plymouth: Plymouth is a city in England where the gin has to be made in the
Plymouth town area. It is used as a strong spirit based in cocktail making, very
dry in taste and heavy aromatic flavour of juniper berries able to sell the
products all around the globe.
Old tom: old tom gin is the product of Scotland which was invented in the 18th
century was also preferred in the 19th century. The famous classic cocktail Tom
Collins recipe was built from old tom gin, it is a sweet version of London dry gin,
which is also slightly related to simple syrup due to poor distillation and at one
time it was about to extinct but customer demands have brought back to the
market, old tom is worked as an agent in cocktail making.

Genever: Genever gin is the Dutch version of gin, this gin is made from grain and
malted barley like we used malted barley in the whisky-making process
botanicals herbs juniper berries are added during the process of fermentation
which creates a more aromatic flavour. It is often aged in oak casks for 1-3 years
and comes in two styles – old and young. They are the methods of flavouring
this spirit and usually are distilled through pot distillation. When we consume
old genever it is heavier and very strong in taste, however, the young genever is
soft in taste which is highly preferred among the English people.
Famous Brands of gin:
 Beefeater
 Gordon’s
 Bombay sapphire
 Tanqueray
 Hayman’s old tom gin
 Hendricks

Some Gin based classic cocktail

Gin & Tonic
Method: build Glass: highball
Garnish:lime
wedges
Ingredients Volume
Gin 60ml
Tonic 100ml
Martini
Method: stir & Glass: martini
strain
Garnish: olive
Ingredients Volume
Gin 60ml
Vermouth 10ml

Negroni
Method: stir& Glass: rock

strain
Garnish: orange
peel, orange
slice
Ingredients Volume
Gin 30ml
Campari 30ml
Sweet vermouth 30ml

Pink Lady
Glass: martini

method: shake
& fine strain
Garnish:
cherry
Ingredients Volume
Gin 60ml
Grenadine 20ml
Egg white 1 whole
Tom Collins

Method: Build Glass: Collins

Garnish: cherry
Ingredients Volume
Gin 60ml
Lemon juice 30ml
Sugar syrup 15ml
Soda 60ml

Rum
Rum is a word derived from Rumbullion, meaning
the local people used to make drinks from
sugarcane products. British started to grow
sugarcane in their colonies they believed sugarcane
is the wealth and most of the food products were
made from sugarcane.
Sugarcane was introduced in India, China, the Caribbean, West Indies and
Indonesia but the original date of sugarcane is unknown. Christopher Columbus
used sugarcane as wealth in so many places; he started to symbolize sugarcane
seedlings as wealth by exchanging it with the merchandise.
After his travel from India to the Caribbean, he identified the people in the
Caribbean who started to distil the sugarcane product which was named
molasses.
Sugarcane plantation was already there in West Indies and Central America. The
owners of the plantation started to make their own spirits, which were rough
dark smelling and bitter in taste, compared to the rum of the 21st century. After
1848 column distillation arrived in the Caribbean. Rum became more popular
and the production was on large scale. Distillers were established in neighboring
countries like Jamaica, Cuba, Haiti and the United States of America.
As long the production increased rum exploded in the western world with the
foundation of Bacardi superior rum in 1862 by Facundo Bacardi. Bacardi has
varieties of rum to sell in the market during the prohibition era in us. The
Government of us started to raid the distilleries, speakeasies but was not able
to control the smuggling of rum that were passed through boats and ships on a
small scale, many distilleries were about to close.
After the second world war, Bacardi was popular all over the world and the
Bacardi superior light rum was very popular compared to dark rum, due to huge
marketing campaign and dark rum were aged for a long time to make it different
and special rum to their customers. However, dark rum is in major demand in
the 21st century.
Production of Rum
The production of rum starts with sugar, water, yeast and the right temperature.
Rum is a distilled alcoholic beverage made from sugarcane juice or by product
of sugarcane molasses. Sugarcane is harvested and crushed to make juice, when
making sugar there is a product received known as molasses also used as a base
ingredient when making rum.
The fermented liquid is distilled to increase the content of the alcohol. When
doing this there is a method of distillation to apply because the method usually
depends on what time of rum you are making. The purer, clear rum is drained
from the top of the column whereas the bottom of the column rum is more
aromatic, darker and foul-smelling in taste. Pot stills rum is darker and aromatic
and patent still rum are light rums.
After the distillation rum is married and aged in charred oak barrels to provide
a distinctive flavour, aroma colour and style, when doing this all the rum are
aged differently. The dark rum is filtered through active charcoal filtration to
make light rum. Temperature and the location also play a vital role.

Classification of rum
The French islands
Jamaica
Cuba
Cachaca
Demerara
The French islands: French islands rum is very famous made from sugarcane
juice due to the high production of sugar in France. Sugarcane was harvested
and used to distil on large scale with an alcohol volume of 4 to 9 %, however,
the raw can juice smells like an Italian grappa which has a dry taste.

Jamaica: Rum from Jamaica is very dark and aromatic, Jamaican rum is famous
due to its traditional style and most of the rum is distilled through pot
distillation. Fermentation depends from 2 days to 20 days and is distilled two
times usually, this rum is matured in Scotland and England to maintain the
temperature and sold in America in bulk.

Cuba: Ancient believes that Cuba was known as the birthplace of rum. Cuban
rum has dominated all the rum which is produced from other parts of the world
and gaining popularity in the international market due to its complex
characteristics and style of rum.
Bacardi and Havana club is the major rum from Cuba, which is famous around
the globe, various countries got the right to produce Bacardi rum likewise
Havana club is only produced in Cuba which still carries a Cuban warranty seal
and traditional character and quality.

Cachaca: This is the bestselling rum all around the world from Brazil. Very
different rum made from sugarcane and distilled in both pot distillation and
patent distillation has controlled the whole Brazilian market.
Cachaca is made from can juice which is similar to French island
rum and usually bottled after the distillation. It has also different
varieties of aged rum from the Martinique and Guadalupe region
of the Caribbean, and rum coming from this region is similar to
the rum of the Caribbean. Caipirinha is known as the national drink of Brazil the
base ingredient is cachaca rum.
Demerara : Demerara is a river situated in Guyana, mostly sweeter rum is
produced from this region. Aged rum are famous, one of the best selling aged
rum is El Dorado, rum coming from this region are dry in taste. The climate and
the fertile soil produce better quality sugarcane which is grown near the banks
of the demerara river. The region also contributes full bodied aromatic rum
different in taste then the jamaican rum which makes its unique.

Types of rum
Light Rum: Light rum also known as white rum usually aged for 3
months in the cask also is bottled after the distillation.

Golden rum: these types of rum are matured for more than one year
and its dark and amber in colour where flavours and spices are added.

Dark rum: also known as black rum due to its long aging characteristics.
It is basically aged in charred oak casks for more than 3 years, extra
flavours result aromatic and stronger flavour than golden rum.

Classic brands:
 Bacardi
 Havana club
 Captain Morgan
 Appleton
 El dorado
 La mauny
 Sailor jerry
 khukuri
Some classic cocktail of rum
Cuba Libra
Method:build glass: highball

Spirits Cl Ml Oz

Bacardi 6 60 2

Lime juice 1.5 15 0.5

Coca-Cola Fill

Garnish: lime wedge

Pina colada

Method: blend
glass:

hurricane

Spirits Cl Ml Oz

Light rum 4.5 45 1.5

Pineapple juice 6 60 2

Coconut cream 1.5 15 0.5

Heavy cream 1.5 15 0.5

Garnish: pineapple
Mojito
Method: muddle & build

glass: highball
Spirits Cl Ml Oz
Rum 6 60 2
Sugar 1. 15 0.5
syrup 5
Lime 4 pieces
wedges
Mint 7
leaves
Soda Top
Garnish: mint
Mai Tai

Method: shake, strain

glass: highball
Spirits Cl Ml Oz
Dark rum 4. 45 1.5
5
Cointreau 1. 15 0.5
5
Fresh lime 3 30 1
juice
Orgeat 1. 15 0.5
syrup 5
151 rum 1. 15 0.5
float 5
Garnish: pineapple &
mint
Hot rum punch
Method: build & stir
glass: Irish mug

Spirits Cl Ml Oz

Dark rum 6 60 2

Honey 3 30 1

Lemon juice 1.5 15 0.5

Hot water Fill

Garnish: lemon wedge

Tequila

History of tequila
Tequila is a city located in Mexico, when talking about tequila was started a long
time ago when the Spanish warriors used to have colonies in various cities of
Mexico at that time they saw the local native people used to ferment the juice
(sap) of agave and make varieties of drinks. Spanish conquerors started to live
with local people and exchange their culture, they already have huge experience
in distilling spirits. The Spanish started to teach the locals how to make spirit
that has high alcohol volume by cooking agave before the fermentation.
The distilled spirit was named vino de Mezcal (baked agave). Gradually the
production of tequila in local homes was highly increased, Jose Antonio Curevo
started to distil spirits at home and he saw the future growth and potential of
the tequila (vino de mezcal market on a large scale. He made a deal with the
Spanish government stating that he will pay all the taxes for producing agave
distilled vino de mescal which resulted in a high amount of treasury to the
Spanish government and the great news was the Curevo family received the first
license to produce tequila in 1795.
Other companies came up with similar activities of producing tequila one of the
successful distillery was the Sauza family established in 1873 and owned by
Cenobio Sauza, they used to distil with variety of agave which was called mescal
and later they discovered weber blue agave also got the right to give a brand
name tequila. Mezcal is also a product of agave produced from all varieties of
agave and usually distilled and bottled from the other regions of Mexico. All the
tequila are known as mescal (mescal) but all mescal cannot be named as tequila.
In order to make tequila by law, it must contain 51 percent weber blue agave
and the rest 49 %can be any grain products that contain sugar and starch.
The production of tequila highly increased during the prohibition era in the
United States of America became their major market and tequila was illegally
exported.
How tequila is produced
Tequila is a spirit made from the agave plant which is closely related to the plant
lily and aloe vera. It is made in the western Mexican town of Jalisco, ripped
weber blue agave plant is required to make tequila. The agave plant takes 8 to
12 years to grow and it depends on what type of agave species and which region
of Mexico you are producing agave spirits differentiates the character and brand
to call it mescal or tequila.
When the agave is ripped the leaves are separated from the Pina and the pines
are broken down into pieces and roasted in ovens, after roasting starch is
released when the roasted pina are crushed and juice is extracted in large
fermentation tanks, where yeast is added and sugar is being converted in alcohol
during the process of fermentation. The stems are fermented for 12 to 48 hours
and it is distilled through copper stills. Each distillation differs in alcohol volume,
for example, the second distillation has a high alcohol volume of 35 to 55% abv
compared to the first distillation.
Mescal
as mentioned earlier in the book not to be confused mezcal is similar to tequila
because the production base always remains the same for tequila and mezcal.
It is a product received from the 8Oaxaca region of Mexico. In mescal, there is a
worm that is found in plants and when making mescal the worm spends his all
lifetime inside of the bottle, people believed it is for marketing purposes
because the worm has nothing to do with the spirit to make any changes in the
spirit quality.
Distilling spirits back in Spain so they were not happy with the low percentage
of agave juice (agave is a plant closely related with aloe Vera) there are more
than 200 different species of tequila the Olmec people who drank a simple, un-
distilled for over 3000 years ago. The Olmec’s were the native civilization of
Mexico. Their drink was known then as plaque and was the fermented juice (sap)
of the agave plant. This created mescal which means agave heart’ in the native
language. The agave plant is also known as maguey. Scientific name: agave Azul
Tequilina weber.

Classifying tequila regions

There are five regions of Mexico famous for making tequila, each region carries
different characteristics and styles of tequila and mescal because of the rules
and regulations when producing the main industry of tequila lies in Jalisco
located in the western part of the country, other regions located all over Mexico
are Nayarit, Michoacán, Guanajuato, and Tamaulipas.

Tequila is divided into two categories: 100 % weber blue agave which has to be
produced and bottled in Mexico and tequila mix which contains only 51 % of
blue agave and the other 49 % is sugar which is bottled in various parts of the
world besides Mexico.

These two categories are followed by five subcategories which are described
below.

Blanco (silver): These types of tequila are not aged, kept in steel barrels for a
short duration which is transparent in colour (silver) the aged tequila contains a
sharp aroma of blue agave.

Golden/Oro tequila (Joven): Golden is coloured and flavoured after the

distillation of Blanco tequila, some add a mixture of aged and an aged spirit with
tequila to make it 100 % agave.

Reposado (rested): Golden coloured aged in oak casks for two months period of
time makes the tequila woody oak flavour, the colour comes from wood and
caramel.
Anejo (aged): Anejo is aged in oak casks for more than one year, mostly in
American oak barrel dark amber in colour and also known as finest tequila, can
be made from 100% blue agave or a mixture of agave spirit.

Extra Anejo (extra aged): Tequila aged for more than 36 months (3years).
Tequila which is aged for a long period of time is very expensive and strong oak
flavour, long-aged tequila is done in American barrels.

Brand names of Tequila:

 Sauza
 Agavita
 Don angels
 Jose Cuervo

Tequila based cocktail

Tequila sunrise

Method: build & sink

glass: highball

Spirits Cl Ml Oz

Tequila 6 60 2

Orange juice Fill

Grenadine 1.5 15 0.5

Garnish: orange wheel

Margarita

Method: shake & strain

glass: margarita

Spirits cl Ml Oz

Tequila 6 60 2

Cointreau 1.5 15 0.5

0

Fresh lime 3 30 1
juice
Simple syrup 1.5 15 0.5

Garnish: lime wheel

Batanga

Method: build

glass: highball

Spirits cl Ml Oz

Tequila 6 60 2

Fresh lime 3 30 1
juice
Coca-Cola: Fill

Garnish: lime wheel

Whisky/Whiskey
Whishky / Whiskey is a distillated alcoholic beverage made from fermented
grain mash, various grains which may be malted are used for the different
varieties including barley, corn, rye and wheat.
It is typically aged in a wooden casks which are often old sherry casks as
may also made of charred white oak.
Whisky: made inside Scotland are spelled whisky
Whiskey: made all over the world expect Scotland
Scotch whisky
Whisky is a word derived from the
Gaelic term “Usige Beatha” meaning
“water of life” the production of whisky
dates back to a long time in Scotland,
the tax receipt of 1494 is the written
record shows that whisky was
produced from malted and unmalted
barley. Glenlivet got its first license in 1824 after the British government came
up with a license to open distilleries.
Scotch whiskies were introduced by Irish monks. Whisky gained popularity when
the plague destroyed all the vines of grapes in France resulted decline of cognac
sales in the market, in the 20th century various brands of single malt and blended
scotch whiskies arrived in the spirit market and classics cocktail were invented
such as Manhattan, robroy, rusty nail and blood and sand.
Production of whisky
Barley is the single most important ingredient to make whisky, here we are
going to describe the 7 steps of making whisky.
Malting: it is a process where all the husks, dust particles are removed from
barley soaked in water to allow germination done in large barrels; this process
usually goes up to 10 days more than a week. The crop barley and other grain
are inspected on a frequent basis.
Kilning: once the barley is germinated it is dried in ovens, spread into the floor
to stop germination and prevent sugar from being used for growing, also peat
fire is done to create a smoky flavour into the malt and chemical reactions occur
where starch of the grain is converted in sugar. This method is unique in scotch
whiskies making them different from their competitors.
Milling: in this stage, the dried barley malts are sent to the mill for grinding to
produce “grist” (65% husk, 25% middle, and 10% flour)
Mashing: In this method, the grounded flour is mixed with warm water in big
tanks also called mash tuns. The extract malt contains starch which is pumped
in and out. The output is hot, sweet water, called “wort”
Fermentation: After the mashing process is completed. Mash is cooled down
and yeast is mixed with mash and the fermentation process is started, duration
of fermentation is depended according to the distillery procedures but usually,
the time frame is scheduled for two days, at this time yeast plays an important
role in breaking sugar into alcohol which kills all of the yeast and a beer like liquid
is formed with a very low volume of alcohol around 5 to 10%.
Distillation: The “wash” is a liquid with low abv that is now transferred to a wash
still that is heated until the vapour evaporates from the liquid which is collected
at the top of the stills. During the first distillation, all the impurities are removed
and distilled twice to increase the strength of the alcohol around 70%-79% spirit.
The distillation can be done in a pot still and patent stills; once this process is
completed the distilled whisky is aged in oak casks.
Aging: This is the last stage of whisky-making process, more than 70 % of the
flavour, colour comes from aging whisky in oak casks. In order to make a scotch
whisky according to the law minimum legal requirement is 3 years. Aging also
depends on what type of wood is used also which spirit was matured in that
wood before signifies its final flavour. During this process, each batch of the
whisky is tasted accordingly to make sure the quality remains the same.

Types of Scotch whisky

Single malt whisky: Whisky made from 100% malted barley from
one single distillery. The malt used in the production process is
from one single distillery. But pure single malt whisky is produced
by blending all the single malts collected from different distilleries,
it is aged in oak casks for 5 years. Most of the single malt whiskies
are aged for a longer period of time and the date is mentioned in
the bottled. Some brands: Monkey shoulder, Talisker, Glenfiddich, Dalmore,
Glenlivet.
Grain whisky: It is made from (grain) malted and unmalted barley when making
grain whisky corn and wheat is the major ingredient followed by the small
percentage of barley is mixed to create a unique taste during the fermentation
process. Grain whisky is distilled through column distillation and matured in oak
casks for at least 3 years period. It is blended with single malt Scotch whisky at
a ratio of 40 to 60 to make blended Scotch whisky. Some brands: Cambus, Haig
club, North British.
 Blended scotch: Grain whiskies and malt whiskies are
blended together to make blended scotch whisky, and this
whisky is matured in oak casks not less than 3 years and
each batch is tested regularly to maintain the quality of the
whisky, the grain and malt ratio are divided in 40/60 ratio.
Blended Scotch whisky contains malts from 50 distilleries. Some brands: Johnnie
Walker, Chivas Regal, Devar’s, Ballantine’s, Vat 69.
Single cask: this kind of whisky is very expensive and it is difficult to make. Single
cask whisky is drawn from one single barrel produced according to the order,
not possible to find in the market. This whisky must be bottled at 400 in one
tapping.

Whisky producing regions

The whisky production differs according to the geographical area,
location. In Scotland, the whisky producing regions are divided
into four regions. Highland, lowland, Campbeltown, Islay.
Highland: In Scotland, the highland is located in the north of the lowland regions
where river Spey is situated provides good quality water. This water is used by
many distilleries during the production of whisky. Single malt whiskies are very
popular and famous from this region. The popular distilleries located in this
region are Glenfiddich, Glenlivet.

Islay: it is located in the western part of Scotland carries a traditional character

of the whisky. Whiskey produced from this region are smoky flavoured due to
peat fire. Laphroaig, Ardberg, Lagavulin, Bowmore are the popular distilleries
located in this area.
Campbeltown: Campbeltown is a place located in the western part of the
peninsula of Scotland. Spring bank is best known family owned distillery from
this region. Whisky from this region are fresh in taste, smoky flavoured cross hill
loch water is used in the production of spring bank whisky.
Lowland: lowlands are located in the southern uplands of Scotland, malt and
grain whisky are famous from lowlands. The best known three single malt
distilleries are auchentoshan, bladnoch, and glenkinchie. Whisky produced from
this region is softer in taste compared to the whiskies produced from other
region.
American whiskey
The United States has been making whisky for a long time after the immigrants,
who travel to America from all over the world, the American lands were suitable
for barley, corn and rye. American whiskies are
similar to Irish whiskey the worts are dried in
charcoal or gas. In 1753 Pennsylvania the first
American distillery was established. Kentucky
distillery reopened in 1783.
Alcohol was out of control during the 20th century,
alcohol was prohibited to consume, supplied, and
many distilleries were shut down. The
th on
government made an 18 amendment constitution declaring the sale and
transport of alcohol was banned for private and public consumption. The
Volstead act of 1920 was established with a slogan of prohibiting liquors all over
the United States of America, federal agents were sent for inspection.
Prohibition happened due to high crime, gang fights, social problems because
the poor people were unable to pay the tax to the government, but the country
was able to solve these issues only in the big cities.
Alcohol was smuggled in small boats through oceans from Mexico to California
to Texas. Alcohol was not able to control more and more crimes were organized
and the government came up with another act in 1933, December 5(prohibition
existed) which is also known as repeal day and prohibition was known as a
national failure.
Alcohol distilleries were resumed with the production of alcohol, wild turkey,
Jim beam were the first distillery to receive the license. In 1964 bourbon spirits
was indicated as one of the unique whiskeys of the United States by the US
government. Only a few distilleries were left due to prohibition among them 6
distilleries were there in the Kentucky region and two in Tennessee.
How American whiskey is produced
The grain, method the process determines the categorization of American
whisky. The alcohol is distilled with pot distillation and column distillation. As
mentioned earlier, barley corn and rye also known as small grains are used in
American whiskey production. The sour mash differentiates the whiskey to be
different from all over the world, meaning 1 third of the previous batch yeast is
used during the process of fermentation, it helps to multiply the yeast.
Bourbon whiskey is directly poured into the casks after the distillation.
Tennessee whiskey is distilled through activated maple charcoal filtration after
the distillation process and poured in charred oak casks. The casks are stored at
the right temperature to maintain the temperature and humidity.
Types of American whiskey
Rye whiskey: the whiskey must be produced in the United States,
by law it should contain 51% rye and must be aged in charred oak
casks of a minimum of 2 years, it was originated in Pennsylvania.
Some brands: Templeton rye, knob creek, Whistle pig.
Bourbon whiskey: bourbon whiskey must be produced in the
United States and it should contain 51% corn and must be aged in
charred oak casks minimum of two years which may be used only
once foraging, but most of the bourbon whiskies are aged no less
than five years. Bourbon whiskey is produced using corn and the
rest is barley and rye. Some brands: Marker’s mark, Old forester,
Angel’s envy, Woodford reserve.
Tennessee whiskey: generally speaking, Tennessee whiskey is
different from bourbon whiskey because the whiskey from the
Tennessee region is filtered through maple charcoal distillation
(Lincoln county filtration) before aging. Jack Daniels distillery is a
famous brand located in Lynchburg, Virginia. Some brands: Jack
Daniels, George Dickel, Prichard’s, Heaven’s door.

Whiskey from other countries

Irish whiskey
Irish whiskey is similar to American whiskey when spelled, the
whiskey is purely made from roasted barley. Irish whiskey is
distilled tripled in three pot distillations, the whiskey must be
aged a minimum of three years. Irish whiskey does not have
direct smoky flavoured like scotch whiskey and is aged in sherry
casks and bourbon casks. Some brands: Tullamore Dew, Jameson, sexton,
Japanese whiskey
Japanese whiskey started its production in the 1870s. Yamazaki was
the first distillery to be established by Shinjiro torri in 1923, in taste
Japanese whiskey are similar to scotch whiskey, aged in oak casks
minimum of three years. Some brands: Suntory, Nikka, Chichibu.

Canadian whiskey
Canadian whiskey is made the same as scotch and American whiskey, the first
distillery established in Canada was Quebec in 1769. Corn and rye
are the major grain ingredients to produce Canadian whiskey.
When producing Canadian whiskey each grain is pressed and
mashed separately and blended together at the end. The whiskey
must be aged in oak casks minimum of 3 years. Some brands: Canadian club,
black velvet, Seagram’s, crown royal, Canadian supreme.
Some whiskey based cocktail
Irish coffee/ Irish cappuccino

Method:
build, stir & float
glass: Irish mug

Spirits Cl Ml Oz

Irish whiskey 6 60 2

Brown sugar Teaspoon

Espresso 3 30 1

Hot water Fill the glass

Garnish: heavy cream

Lynchburg lemonade

Method: shake & strain

glass: highball

Spirits Cl Ml Oz

Jack Daniels 4.5 45 1.5

Cointreau 1.5 15 0.5

Lemon juice 3 30 1

Sugar syrup 1.5 15 0.5

Sprite Top

Garnish: lemon wedge

Manhattan:

Method: stir & strain

glass: martini

Spirits Cl Ml Oz

Bourbon 6 60 2

Sweet 3 30 1
vermouth
Angostura 2-3 dashes
bitters
Garnish: Maraschino cherry
Mint julep

Method: muddle & build

glass:

rocks

Spirits Cl Ml Oz

Bourbon 6 60 2

Sugar cube 1

Mint leaves 7

Angostura 2 dashes
bitters
Bar spoon of 1
soda
Garnish: mint
Rob Roy

Method: stir & strain glass:

martini

Spirits Cl Ml Oz

Blended scotch 6 60 2
whiskey
Sweet 3 30 1
vermouth
Angostura 2 dashes
bitters
Garnish: maraschino cherry

Brandy/cognac

Brandy is a distilled alcoholic beverage made from

100% grapes also known as one of the oldest liquor to
be produced in the world. The finest brandy came from
the cognac region of France in 1549. Brandy was
originated by Dutchmen and named “Brandewijn” in
the Dutch language which means “burned wine”.
The phylloxera plague was also known as bacterial insects that eat the roots of
the grapes and destroyed the vines in most of the European countries among
them the cognac region of France was highly destroyed, and it took more than
20 years to regain the market.
Remmy martin, Delamin, Courvoisier Martell, Hine and Hennessey controls
more than 80% of cognac market in the world. When making cognac grapes are
pressed more than two times and fermented in large tanks.

Categories of Brandy
Grape brandy: Grape brandy is made from the fermented juice of grapes the
skins and the seeds of the grapes are crushed.
Fruit brandy: Fruit brandy can be made from any fruits fermenting varieties of
fruits other than grapes such as apple, cherry and pear brandy.
Pomace: Pomace is similar to grape brandy the skin pulp and seeds of the grapes
are crushed once the juice has been extracted when making wine.
Production of brandy
 Fermentation of juice
 Distillation
 Ageing
 Blending
 Bottling

o When producing brandy the grape juice is fermented in huge tanks for 3
to 5 weeks, the fermented juice has high acid wine with a low percentage
of alcohol.
o The wine which contains more than 8 to 12% of alcohol volume usually
has high acidity, this wine is boiled in an old pot still, the distillation
process continues twice. The distilled brandy must be aged in oak casks;
gradually the brandy absorbs all the flavours colour of the oak. Brandy
lose its alcohol per year by 1 percentage, when making fine brandies
various casks brandies are mixed together to make a smooth perfect mix.

Cognac
 The cognacs are classified in the following ways
 VS (very special matured for at least 2 years
 VSOP (very superior old pale matured for at least 4
years
 XO (matured for at least 6 years)

“How to drink Cognac’’

Cognac, made in the charente region of France. It is a luxurious grape-based
liquor that is enjoyed all around the world for its rich, spiced flavor. Nicer cognac
are usually enjoyed without mixer or ice. First, pout a small amount into a glass.
Next, examine the colour and aroma. Sip the cognac slowly to savor the flavors.
Young, lower-quality cognacs can be enjoyed in mixed drinks. Popular choices
include citrusy sidecar. Sweet french connections and herbal stringers. Finally,
Pair foods. Decadent cheese cheese plates and cigars.
Method of drinking cognac :-
1. Enjoying cognac straight
i. Choose and older liquor
Younger,inexpensive cognac don’t have the complexity or flavour of
older cognacs. Instead choose a mid-range very superior old pale (VSOP)
cognac or a luxurious extra old (XO) cognac.
# VSOP cognacs are aged for a minimum of 4 years.
# XO cognacs are aged at least 6 years. Higher end brands can be aged for
20 years or more.

ii. Use a tulip glass, ballen glass, or wobble snifter. The right kinds of glass ware
will help warm the cognac and funnel the rich aromas to the top of the glss. If
yoy don’t have tulip glass. Ballon glass or wobble snifter, use a regular wine glass
instead.
# Tulip glass are long, bell-like wine glassed. This shapes allow the aromas
to concentrate on the surface of the cognac.
 # Ballon glass have large body and short stem. These glasses allow you to
evenly warm the cognac.
# wooble glass looks like steamless ballon glasses. These glasses are hard to
set down forcing you to hold the cognac in your hand and bring it to
temperature.
Iii. Warm the cognac
First, pour about ¾ (22 ml) of cognac into your glass. Next hold the glass in
the palm of your hand, allowing your body heat to slowly warm the cognac. This
will evaluate the flavours and intensity the aromas . Warm the cognac 8-10
minutes before drinking it.
iv. Examine the colour
Look at the surface of the cognac to identity the colours you see. If necessary,
tilt the glass under a light to see if the colour changes. The more cognac you
examine and deink the more easily you will be able to identify quality by sight.
• Light, one-dimensional straw colours indicate a younger cognac.
• Dark, laydred colours with notes of gold and amber indicate and older
cognac. The richer colour comes from a longer maturation time in a cask.

v. Smell the cognac

swirl the glass gently to agitate the cognac. Next, lift the glass to your nose
and beathe in deeply . Try to identify the different notes you can smell. With
pratice, you will able to easily identify a high quality cognac by smell.
• Youngers cognac are strong floral or fruity notes with a hint of spice.
• Older cognacs have many layers of smells. For eg. an expensive cognac
might have a deep spicy smell with subtle notes of vanilla wittiness
vi. Taste the cognac
Take a small sip of cognac and hold it in your mouth. Move it around your
mouth and try to identify the different flavours. Once you have throughly tasted
the cognac, you can swallow it. Continue drinking the cognac , you can swallow
it . Continue drinking the cognac one sip at a time, examining the flavours of
each mouthful.
 • Less expensive cognac often have strong fruity flavours such as raisin,
apricot, orange or lemon.
2. Mixing cognac
I. Choose and expensive cognac
If you use an expensive cognac in a mixed drink, the other ingredients will
drown out the rich, mellow flavors. However, younger cognacs lack the depth of
flavor that older cognac have. Therefore, they are the perfect choice of mixed
drinks. Choose a very superior (VS) or very superior old pale (VSOP) cognac.
• VS cognacs are aged for 2 years. These cognacs are the least expensive.
• VSOP cognacs are aged for 4 years. These cognacs are inexpensive and
can be mixed or enjoyed straight.

ii. Enjoy a french connection cocktail

This cocktail is known for its bold almond flavors. First choose a short cold
fashioned glass. Next fill the glass with the drink ingredients and a few
3. Pairing cognac
i. Serve cognac with rich foods
The mellow floral notes in cognac pair wonderfully with rich foods, cutting
through the richness to bring out bright flavours . When serving cognac consider
pairing with:

- Duck conflict
- Pated, such as pate du foie gras
- Hearty tomato-based pastas
- Roasted meats

ii. Pairing cognac with a cheese plate

plates are excellent as appetizes, snaks or ever a savory desert. There are
different cheese that taste good with different ages of cognac. Arrange the
cheese plate with 2 or 3 cheese, dried and fresh fruit, roasted nuts, cracker and
cured meats.
• VS cognacs pair well with creamy mellow cheese such as roquefort
and mascarpone.
• VSOP cognacs taste wonderful with mature hard cheese such as
cheddar and aged gouda.
• XO cognac pair wonderfully with a nutty aged Mimolette cheese
and pungent parmesaves.

Iii. Enjoy a cigar with cognac

Traditionally expensive cognac are enjoyed after dinner with a fine cigar.
First pour the cognac and warm it in your hand. Next , light the cigar, smoke the
cigar between sips of cognac .
When choosing a cigar, match the flavor in the cognac. For eg; pair a mellow
cognac with a mild – flavored cigar.

Brands of cognacs:
 Courvoisier
 Hennessy
 Delamain
 Martell
 Hine
 Camus
 Apple jack’s
 Remmy martin
Liqueurs

Liqueurs were made for medicinal purposes. Liqueurs are made with a mixture
of alcohol, fruits, herbs, spices, sugar, flavouring agents. The monks and the
alchemist started making liqueur and it was believed as spirits. After the sugar
plantation started in the Caribbean liqueurs were available in the market as the
demand increased, the particular brand of liqueur started to promote with
advertising. Liqueurs are consumed as aperitifs, some liqueurs they are
consumed after meals. Liqueurs are known cordials in the United States.
When classifying liqueurs, we should keep in mind what is the base spirit,
flavours, and which method we had applied to make the liqueur. Liqueurs are
classified as bitter liqueurs, herbal, fruit, nutty liqueurs.

Production of liqueur
 Infusion/extraction
 Filtration
 Distillation

Categories of Liqueur
Generic: these liqueurs are related to family which can be made anywhere in
the world by any particular brand company but the only thing to keep in mind is
the character and type, taste should be the same, for example, cocoa, crème,
curacao, are the family and bardinet, is the company.

Proprietary: these liqueurs can only be produced by those companies who own
their brand trademarks like Coca Cola, Kahlua, Midori and Cointreau.

Brand of liqueurs
  Drambuie
 Benedictine
 Galliano
 Jagermiester
 Triple sec/Tia maria/Cointreau
 Peach schnapps
 Campari
 Baileys
 Amaretto
 Malibu
 Sambuca
 Kahlua
 Midori

Bitters
Bitters is flavoured with spirits, liqueurs, dry citrus, herbs,
bark, spices, fruits and roots of plants. Usually all bitter
tastes bitter but it has also its variations. Some bitters are
sweet, herbal, and aromatic. A few dashes of bitter in any
cocktail will change the whole cocktail in terms of taste,
colour, mouth feels aspects, aroma and quality. Likewise
some bitter is sweet which are drunk neat or sometimes on
the rocks such as Campari and Aperol. All bitters are widely
used in cocktail making and mixed alcoholic drinks. Some
bitters are also consumed as an aperitif and some are
consumed as digestive. Aromatic bitters such as Angostura, Peychaud’s and
other homemade aromatic bitters are only used in dashes. One dash of Bitters
equals 9 to 10 ml, this also depends on how you are pouring the bitters. Bitters
are also used for medicinal purposes for example if you have a stomach disorder
add a few drops of bitter in 25 ml of gin, this will help you get rid of your pain.
This formula is not scientific it might not sooth to everyone. Sometimes bitters
are also consumed when you have hiccups, scurvy. (The joy of Mixology)
Brands of bitters
 Angostura bitter
 Angostura orange bitters
 Peychaud’s bitters
  Bitter truth
 Fee brothers

Absinthe

Absinthe thoughts derive from the Greek word

‘Apsinthion’ meaning wormwood. Modern day
Absinthe originated during the French revolution (1789-
1799)
Dr.Pierrre Ordinarie- A retried French physician who
settled in Switzerland in the town of couvet. Dr
Ordainarie started to extract wormwood, Artemisa
Wormwood Latin name for Wormwood. Absinthe was invented by Dr.
Ordainarie for medicinal purposes. After his death, he left the recipe to his
housekeepers, the Hendroid sisters and after a few years, the sisters started to
distil small batch and promote it by saying Dr. Ordanarie Absinthe.
The fact of Absinthe origin was in the village of Couvet in Switzerland Val –de-
Travers region is the Absinthe spiritual home. In 1797 Daniel daughter Emilie
married Abram-Louis Perrenoud’s son Henri Louis, Daniel got the recipe from
Hendroid sisters. In 805, Henri Louis Pernod founded Pernod fills, France first
distillery. After 200 years Pernod continues to distil Absinthe in the traditional
way. Absinthe is made from wormwood, Anise, Fennel and other herbs such as
Lemon Balm (mint family). Absinthe is sugar-free spirits. Soldiers and officers
preferred to increase the dose which cured homesickness. January 7th 1915,
there was a Ban of Absinthe in France and many countries all around the world.
During the prohibition Era and plague, Absinthe got popular during that time
wine and cognac were in shortage in the market. In 2007 Absinthe got legalized
in the United States. Absinthe was band due to Thujone which is a chemical toxic
found in wormwood

Absinthe Liqueur components

 Alcohol
 Cane sugar
 Essence of absinthe herbs
 Infusion of Mugwort (titepati)
 Green anise spirit
  Essence of star anise
 Lemon balm
 Mint spirits
 Essence of wormwood

Syrups

A variety of beverages call for sweetening to offset the tartness of some juices
used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks
or ethyl alcohol. Since the following syrups are liquids, they are easily mixed with
other liquids in mixed drinks making them superior alternatives to granulated
sugar.
Simple syrup
Simple syrup (aka sugar syrup, or bar syrup) is a basic sugar-and-
water syrup used by bartenders as a sweetener to make
cocktails. Simple syrup is made by stirring granulated sugar into
hot water in a saucepan until the sugar is dissolved and then
cooling the solution. The ratio of sugar to water is 1:1 by volume
for normal simple syrup but can get up to 2:1 for rich simple syrup.
Flavoured syrup
Flavoured syrups are made by infusing simple syrups with flavouring agents
during the cooking process. A wide variety of flavouring agents can be used,
often in combination with each other, such as herbs, spices, or aromatics. This
type of syrup is commonly used at coffee bars, especially in the United States,
to make flavoured drinks. Infused simple syrups can be used to create desserts,
or, to add sweetness and depth of flavour to cocktails
 Beer
The ancient believe beer was started in Egypt, the god of agriculture
Osiris taught the Egyptians how to brew beer. Beer was born before
the birth of Christ and the recipe was discovered in stone tablets, in
most of the countries beer is preferred as water, there are two ways
of fermenting beer bottle fermentation and top fermentation.

Ingredients to produce beer

Malted barley
The malted barley is steeped in water; this substance is extracted and fermented
to make beer.
Yeast
Yeast is a single cell micro-organism, yeast plays an important role in converting
sugar into alcohol and produces carbon dioxide gas in the Tuns where the
malted barley is fermented.
Water
The water should be very clean and pure and must be treated and remove all
the impurities.
Hops
A hop is a plant that has various species, which is used in the production of beer
to increase the taste in bitter level. When producing beer hops must be boiled
and dissolved into beer.

Process of brewing beer

Malting
Malting is a process of ovens where all the husks are from the barley this process
undergoes more than weeks, when the barley starts to germinate it is dried into
ovens.
Milling
In this stage, all the barley are ground and grist is produce
Steeping in a mash tun to produce wort
Boiling (wort separation and wort boiling)

Fermentation
Yeast is added to the wort and low alcohol is produced called “Wash”

Filtration
It is done to remove all the impurities
Aging
Aged for a while in large containers in order to carbonate the beer
Pasteurization
The beer is pasteurized to kill all the remaining yeast.

Classification of beers
Lager beer (pale beer)
Lager is a beer that has been brewed and conditioned at
low temperatures. Lagers can be pale, amber, or dark. Pale
lager is the most widely consumed and commercially
available style of beer. The term "lager" comes from the
German for "storage", as the beer was stored before
drinking - traditionally in the same cool caves, it was
fermented in.
As well as maturation in cold storage, most lagers are distinguished by the use
of "bottom-fermenting" yeast that ferments at relatively cold temperatures.
Some brands: Heineken, Corona, Budweiser, Tuborg, Carlsberg, Gurkha etc.

Stout beer
Stout is a dark, top-fermented beer with a number of
variations, including dry stout, oatmeal stout, milk stout,
and imperial stout.
The first known use of the word stout for beer, in a
document dated 1677 found in the Egerton Manuscripts,
referred to its strength. The name porter was first used
in 1721 to describe a dark brown beer. Because of the huge popularity
of porters, brewers made them in a variety of strengths. The stronger beers,
typically 7% or 8% alcohol by volume (ABV), were called "stout porters", so the
history and development of stout and porter are intertwined, and the
term stout has become firmly associated with dark beer, rather than just strong
beer. Some brands: Guinness, malpais stout, the rusty nail, black sum stout,
wolfhound stout etc.

Pale ale
Pale ale is typically golden to the amber coloured style
of ale which is brewed using ale yeast and predominantly pale
malt. The term first appeared around 1703 for beers made
from malts dried with high-carbon coke, which resulted in a
lighter colour than other beers popular at that time. Different
brewing practices and hop quantities have resulted in a range
of tastes and strengths within the pale ale family. Some brands: bone frog,
mikerphone drop, sky Kraken, hazy nosh etc.
Wheat beer
Wheat beer is a top-fermented beer that is brewed with a
large proportion of wheat (51%). The two main varieties
are German Weizenbier and Belgian witbier; other types
include Lambic (made with wild yeast), Berliner Weisse (a
cloudy, sour beer), and Gose (a sour, salty beer). Some
brands: bass cannon, tritonia gose, patal to the kettle, the love, easy street
wheat etc.
Fruit beer
Fruit beer is beer made with fruit added as an adjunct or
flavoring. Fruit beer is a non-alcoholic beer manufactured
through fermentation of fruits
including strawberries, plums, raspberries, and cherries as
these fruits possess a malt aroma. Reportedly, fruit beer was
first produced in Belgium and is now available in many other
parts across the globe. Massive reduction in alcohol beverage
consumption is anticipated to create lucrative growth avenues
for the fruit beer industry over the forecast period. Apart from this, escalating
awareness pertaining to health benefits related to fruit beer intake will increase
the product penetration globally in the years ahead.
Brown ale
Brown ale is a style of beer with a dark amber or brown color. The term was first
used by London brewers in the late 17th century to
describe their products, such as mild ale, though the
term has a rather different meaning today. 18th
century brown ales were lightly hopped and brewed
from 100% brown malt.
Today there are brown ales made in several regions,
most notably England, Belgium and America. Other than being top-fermented
and having a darker colour than pale beers, brown ales share little in common
in terms of flavor profile. Beers termed brown ale include sweet, low alcohol
beers such as Mans Original Brown Ale, medium strength amber beers of
moderate bitterness such as Newcastle Brown Ale, and malty but hoppy beers
such as Sierra Nevada Brown Ale.

Indian pale ale

India pale ale (IPA) is a beefed-up version of pale ale,
made using more hops and with a higher alcohol
content. Created in England. The style of pale ale which
became known as India pale ale was widespread in
England by 1815, and would grow in popularity, notably
as an export beer shipped to India (which was under the control of the British
East India Company until 1858) and elsewhere.
 Wine

Wine is famous since Ancient

times. Traditionally the art of
making wine was a simple
process, they used to crush
grapes and add them in a
container for two weeks and the
wine is ready to drink but this
wine used to be foul smelly and
bubbly due to natural yeast
formed in the fermentation process. However wine of 20th and 21st centuries
they are more refined clear and have better quality than ancient times due to
the development of scientific method of wine making and technological
advancement has helped the wine makers to study thoroughly the process and
factors of wine making. The climate, soil, grapes, viticulture, vineyards before
producing any particular type of wine.
Grapes are grown in semi-tropical climates, and it needs certain temperature
zones because climate plays an important role for maturing and ripening the
grapes. Most of the grapes cannot be adapted in cooler climates, because the
grapes cannot reach the maturity point due to cool temperature which kills the
vine and the fruitful buds. The growth cycle of grapes starts in spring and the
seasonal temperature of 10 degree Celsius, generally the average heat
temperature require in growing season must be 10 degree Celsius. The amount
of heat is called summation. The heat is calculated by totaling the number of
average daily temperature over 10 degrees Celsius for everyday of the growing
season. If the desired heat summation did not reach its point then the grown
grapes will be spoiled and it may not contain high amount of sugar and the level
of acidity increases.

Wine making regions

France
France is the largest wine producer country all around the globe.
Appellation D’ Origine Controlee (AOC) is the law of wine making in France. The
law is based upon Hierarchy of specific grape varieties, Geographical area, from
which the wine are produced. In order to receive these Appellations all the wines
must be produced according to the benchmark which should meet the standard
of the grape variety, alcohol content, techniques of wine making by doing this
the vineyards, communes, or the regions are ranked for their quality and
standard of making their wine.
The famous regions of France are Bordeaux, Burgundy, Rhone, Loire,
Champagne, and Alsace. The best and quality wine from Bordeaux are cabernet
Sauvignon, Merlot, Cabernet Franc and for white wine Sauvignon Blanc and
Semillon. Burgundy is another smaller region comparing to Bordeaux, the
Chablis district are famous for white wine, which are made from chardonnay
and Gamey. Wines from Rhone region are mostly strong and full-bodied; the
popular grapes used from Rhone are Syrah. Loire is famous for fruit wines.
Italy
Italy is another 2nd largest wine producer followed by France. Likewise in French,
Italy wine must also meet the standards of wine making, for example which
specific regions the wines are produced and what grape varieties are used in
wine should be specified, the labels might also indicate according to grape
variety.
Germany
Germany is known for its quality wine and the viticulture areas of Germany are
divided into 11 regions which are categorized in Districts, Villages and Vineyards.
All the wines must be produce according to the standard which involves the
specific regions, grapes, vineyards and alcohol content. When making German
wine additional sugar is added to increase the alcohol content. The famous
wines from Germany are white.
Wine growing countries outside European countries are known as new world of
wine makers lacks the old traditional viticulture regions of Europe but the
production laws are similar and origin of grape varietal were taken from Europe.
California
It is the largest wine producer in United States, the Napa valley, Sonoma County,
are the coastal region produces good quality wines. The best producing grapes
is zinfandel followed by cabernet sauvignon, pinot Noir, chardonnay and
sauvignon Blanc. Alcohol content is higher in comparison to European wines.
Australia
Australian region are famous from southern states of New South Wales Victoria.
Shiraz grape varietal produces quality red wines followed by cabernet
sauvignon. Some of other regions in south are also famous in producing white
and sweet dessert wines such as Semillon, chardonnay and Muscat and other
grape varietal are highly used to produce sweet dessert wine.
South Africa
South Africa is famous for fortified type wines made from Chenin Blanc. The
growth of vineyards and wine makers are increasing and red grape varietal are
dominated by white grape verities but the new plantations of red grape verities
such as Merlot, Cabernet Sauvignon and shiraz are proving that the climate are
suitable for red grape vines.

Production of wine
Harvesting
Ripened grapes are good raw material to produce wine. Harvesting at the right
time for the right grapes are always an important part although, there are
several types of harvesting depends on the wine makers what type of wine they
will be producing and which type of harvest is suitable, because premature
harvesting results are low in alcohol and high in acidity and very late harvest
yields high in alcohol and low in acidity.
Crushing
Anciently the grapes were crushed by feet and treading with shoes. Some wine
makers used roller crusher and transferred to perforated cylinders. In modern
era the grapes are crushed and stemmed by crusher stemmer, but crushing it
depends on the type of wine the wine makers wants to produce. For example,
in champagne region of France red grapes are crushed to produce white juice by
pressing method.

Juice Separation
Whenever producing white wine the juice is separated from the skins and seeds
immediately after the crushing process but in order to increase the flavor and
color the white grapes skins are allowed to remain in the tanks for 12 to 48
hours. It is kept in basket press, and transferred to cylinder for the production
of wine. When making red wine all the skin, seeds and juice are fermented
together.
Fermentation
Fermentation is a process of making alcohol, wine makers should be very careful
regarding the temperature when producing quality wines. During this process,
there will be a growth in several microorganisms. So temperature plays an
important role to prevent from heat, light, and oxidation. Some wine makers use
wild yeast but commercial wine makers use Saccharomyces, this yeast are less
sensitive and produce high amount of alcohol, also metabolizes lactic acid which
are presented in to the mass. Temperature depends upon the wine makers.
Optimum temperature is 25 degree Celsius to 30 degree Celsius. When
producing white wine the crushed grapes mass is removed from the juice to
avoid the color extraction. The duration of fermentation process is 6 to 10 weeks
but if the temperature is high usually four weeks fermentation would be
enough.
Clarification
Wine clarification is done to remove the suspended material such as yeast cells,
particles of the skin during the aging process.
Filtration
Filtration of wine makes it more clear and quality. It is done with rough cloth or
with modern filter pads consists of membrane filters.
Refrigeration
It clarifies the wine by maintaining the control of temperature. In this process
the growth of yeast and carbon dioxide can be prevented.
Heat
Heating clarifies the cloudiness in wines which may be caused by copper metals
and proteins. Pasteurization is done at 70 to 82 degree Celsius.
Aging and bottling
In this process the wine improves its quality. The acidity decreases and all the
unwanted substances are removed. Some wine is kept in barrel and some are
directly bottled. The wine in barrel changes its quality, aroma and flavor due to
interaction with the oak. Fluctuation in humidity decreases volume of the
alcohol. Sweet dessert wines, Sherries are the good example of cask aging. The
excessive extraction of the wood flavor should be avoided. Before bottling wine
is blended, filtered and some wine are blended with older wines to balance the
acid and color. When bottling the wine most of the bottles are green and black
in color, pink and all different types of colors to prevent from light. Screw caps
and corks are used for standard wines. Some red wines are aged for a long
duration and it cork are (2 inches 5 centimeter long). The defect in the cork will
make the wine cloudy and there is a high chance to grow the molds. Capsule is
added, packaged and placed them in cases for shipments. All wine must be
stored in 12 to 16 degree Celsius.

Sparkling wine/Champagne
A wine contains carbon dioxide inside the
bottle. It is done by conducting second
fermentation or carbonation meaning adding
extra carbon dioxide. The dry red white and
rose wine is the base material for producing
sparkling wines. Sparkling wines bottles are
generally thick due to high pressure inside the
bottle. Champagne is only called champagne if it comes from the champagne
region of France.

Bottle fermentation
It is a process after the wine is filtered from the tank. Some wine makers use
second transfer process from bottle to tank and again it is filtered and re-
bottled. This process is widely used in United States, Germany and all around
the globe. In tank fermented wines sulfur dioxide and yeast is added which helps
the wine to go under aging for a short period of time.
During the process of making champagne, wines are kept in contact with yeast
inside the bottle for 3 years and some bottles are filtered and re-bottled to check
the difference. Bottle aged wine is clarified inside the bottles. After the bottling
process all the wines are kept at 45 degree angle and turned different direction
everyday which helps the yeast to move inside the bottle. This process under
goes for several months and the position is changed from 45 degree to 180
degree. The cork is removed and yeast is ejected, this process is called disgorging
.
Carbonation
This process is practiced for sparkling and cold wines. Wine containing 11.5 to
12.5 percent alcohol content wine is used.
Fortified wine
Fortified wines are made with the
addition of spirits containing 95 to 96
percent ABV after the alcoholic
fermentation. This wine is all called
dessert wine and has high tax rates
comparing to other wine. The
fortification has two purposes.
1 In order to increase the content of
the alcohol and prevent sugar.
2 Special character alcohol is requiring which must be distilled from wine.
Fortified wines are port, sherry, Madeira, Marsala, Malaga. Muscat wine is
sweet and fortified with white must. Sweet red wine also called port is difficult
to produce. Sherry is preferred as dessert wine. Marsala is an example of sweet
dessert wine from Sicily.

Vermouth
Vermouth is a flavored wine product also called as
aromatized wine. It was originated in Turin for first time
in 18th century which was sweet. It is made with mixing
various types of botanicals and spices. Vermouth was
also introduced in France similar to Turin with a very low
content in sugar. Dry vermouth is known as French type
vermouth and sweet vermouth known as Italian
vermouth. However, both of the wines are produced in
both countries by various brands such as Martini, and Cinzano.
The formulas of vermouth depend on producers. The flavorings and spices differ
from one to other producers. Some of the basic herbs and spices are bitter
orange peel, cinnamon, cardamom, coriander, wormwood, saffron, nutmeg,
marjoram, cloves etc. vermouth are often consumed as aperitifs and highly used
in cocktail making.
Wine testing
Wine tasting depends from wine makers,
sommeliers, consumers and wine professional
according to their experience, palates of tasting
and sensor. The general procedures used by wide
range of professional are in following sequences.
Judging Color, Clarity, Smelling, Swirling and
Tasting. Sommeliers detects the wine according to regions and in grape verities,
a good skill and practical training, will help to improve the judging and tasting of
wine.
Common wine verities
Barbera: Barbera is a red wine grape found primarily in Italy’s piedmont region.
It produces hearty red wines with deep ruby colors, full body and low tannin
levels.
Cabernet sauvignon: Cabernet sauvignon is a red wine known for its depth of
flavor, aroma and ability to age (present by the wine’s noticeable tannins). It is
full-bodied and intense, with cherry- currant and sometimes herbal flavors.

Chardonnay: One of the world’s most popular wines, chardonnay is a white wine
originating from burgundy. Flavors range from clean and crisp with a hint of
varietal flavor to rich and complex, vanilla, butter and oak-aged wines.
Chardonnay typically balances fruit, acidity and texture.

Chenin Blanc: Chenin Blanc is a white wine with fresh, delicate floral
characteristics. It grows well in warmer climates and produces light, well-
balanced wines ranging from dry to off-dry (slightly sweet) styles.

Merlot: Merlot is a red wine with medium to full body with black cherry and
herbal flavors. Merlot is typically smooth, soft and mellow.

Mourvedre: This warm-weather, red wine grape is common in southern France's

Rhone valley. Rich in color with earthy aromas often blended with Syrah.

Petite sirah: Petite sirah are inky red wine with firm, robust tannic tastes, often
with peppery flavors. Petite sirah may complement meals with rich meats.

Pinot Gris: The low acidity of this white grape helps produce rich, lightly
perfumed wines that are often more colorful than other whites.
Pinot noir: Pinot noir is the world famous red wine grape from burgundy and
more recently California and the Pacific Northwest. A light to medium-body
wine, pegged as one of the most difficult to grow and make. Delicate and smooth
with rich complexity, pinot noir is a versatile dinner companion.

Roses (blush wines): Rosés, also called blush wines, are light pink wines made
from several red wine grapes. They get their color from a very short period of
contact with the grape skins during the wine-making process. Rosés are light,
usually somewhat sweet and best served well-chilled.

Sangiovese: Sangiovese is best known as the Italian red wine, Chianti. Hearty
and dry, it often displays a distinctively smooth texture with spice, raspberry and
licorice flavors.

Sauvignon Blanc: Sauvignon Blanc is a white wine best known for its grassy,
herbal flavors and is a popular choice for shellfish or as a refreshing alternative
to chardonnay.

Syrah: Syrah can produce giant red wines with strong tannins and complex
combinations of flavors including berry, plum and smoke. It's known as Shiraz
mainly in Australia and South Africa.
Some Wine making countries
 France
 Italy
 Toscana
 Australia
 Portugal
 Spain
 Germany
 South Africa
 California
 Argentina
 India
 USA
 Chile
 New Zealand
 Cocktails
According to ancient believe and looking over the
past records and newspapers, the first cocktail
recipe was printed in 1798 in morning post in
London. However one of the first popular drink
was named as punch which meaning (panch) in
Sanskrit language, When you make punch you can
use spirits of any kind, citrus, sugar, spices and
water. During the east India spice trade the
English people also known as sailors report shows
Cocktail was started in India during 1600s and
they were able to experience the punch cocktails
in ships and boats and after few decades they were able to bring the recipe back
to England and started to serve these cocktails to the upper class English people
and gradually it became popular in America which was a great spirit market
during the prohibition era in united states. Rum was flooded in the market
whereas citrus and spices were easily accessible. In 21st century punch is
distinguish as hot and cold according to the preferences and taste of the people.
Cocktail is a delicious alcoholic drink that has been mixer of juice and liqueur and
top up with a garnish The cocktail's supple nature lets mixers adapt it to moods;
as a consequence, this classic has come to the force fo the drink world.
Sasha Petraske: Every cocktail is a variation of one of five types of drinks:
• the Old Fashioned,
• the Martini or Manhattan,
• the Sour,
• the Highball or the Fix.
Some Classic Cocktail
Adios

Method: build
glass: highball

Spirits Cl Ml Oz

Vodka 1. 15 0.5
5
Gin 1. 15 0.5
5
Rum 1. 15 0.5
5
Tequila 1. 15 0.5
5
Blue curacao 1. 15 0.5
5
Lemon juice 3 30 1

Sugar syrup 1. 15 0.5

5
Garnish: lemon wedge

Almond joy:
Method: shake & strain
glass: martini

Spirits Cl Ml Oz

Amaretto liqueur 3 30 1

White crème de cacao 3 30 1

Light cream 6 60 2

Garnish: none
Americano:
Method: shake & strain
glass: rock

Spirits Cl Ml Oz

Campari 3 30 1

Sweet vermouth 3 30 1

Garnish: Orange peel

Apple martini:
Method: shake & strain
glass: martini

Spirits Cl Ml Oz

Vodka 4.5 45 1.5

Apple pucker liqueur 1.5 15 0.5

Lemon juice 3 30 1

Sugar syrup 1.5 15 0.5

Garnish: apple slice

B-52:
Method: build & layer
glass: shooter

Spirits Cl Ml Oz

Coffee liqueur 2 20 0.6

Baileys 2 20 0.6

Grand Marnier 2 20 0.6

Garnish: none

Bacardi cocktail:
Method: shake & strain
glass: martini

Spirits Cl Ml Oz

Bacardi 4 40 1.3

Lime juice 3 30 1

Sugar syrup 2 20 0.6

Grenadine 1 10 0.3

Garnish: lime wheel

Bahamas mama:

Method: shake & strain

glass: hurricane
Spirits C M O
l l z
Coconut rum 3 3 1
0
Lemon juice 1 1 0
. 5 .
5 5
Pineapple 6 6 6
juice 0
Orange juice 3 3 1
0
Grenadine 1 1 0
. 5 .
5 5
Top up dark 3 3 1
rum 0
Garnish: orange wedge
Bay breeze:
Method: build & float
glass: highball

Spirits Cl Ml Oz

Vodka 6 60 2

Cranberry juice 6 60 2

Pineapple juice float 3 30 1

Garnish: lime wedge

Bellini:
Method: build, stir & float glass:
champagne

Spirits Cl Ml O
z

Peach puree 1. 15 0.
5 5

Peach schnapps 1. 15 0.
5 5

Champagne Fill

Garnish: peach
Black Russian:
Method: build glass:
rocks

Spirits Cl Ml Oz

Vodka 3 30 1

Kahlua 3 30 1

Garnish: none

Bloody Mary:
Method: roll & throw
glass: highball

Spirits Cl Ml Oz

Vodka 4.5 45 1.5

Tomato juice 8 80 2.7

Worcestershire sauce 3 dashes

Tabasco sauce 3 dashes

Celery salt 1 pinch

Black pepper 1 pinch

Lime juice 1.5 15 0.5

Garnish: celery stalk, olives

Blow job:
Method: build & layer
glass: shot

Spirits Cl Ml Oz

Kahlua 3 30 1

Baileys 3 30 1

Whip cream Top up

Garnish: none

Blue Hawaiian:
Method: shake & strain
glass: hurricane

Spirits Cl Ml Oz

Coconut rum 3 30 1

Pineapple juice 4 40 1.3

Blue curacao 3

Coconut cream
Blue Kamikaze:
Method: shake & strain
glass: shooter

Spirits Cl Ml Oz

Citron vodka 3 30 1

Blue curacao 1.5 15 0.5

Lime juice 1.5 15 0.5

Cointreau 1.5 15 0.5

Garnish: none

Brain hemorrhage:
Method: build & layer
glass: shot

Spirits Cl Ml Oz

Peach schnapps 3 30 1

Baileys 1. 15 0.5
5
Grenadine One drop

Garnish: none
Buttery nipple:
Method: build & layer
glass: shot

Spirits Cl Ml Oz

Butterscotch schnapps 3 30 1

Irish cream top up 3 30 1

Garnish: none

Cactus cooler:
Method: shake & strain
glass: shot & highball

Spirits Cl Ml Oz

Mandarin vodka 3 30 1

Triple sec 1.5 15 0.5

Energy drink ¼ glass full

Orange juice Splash in the glass

Garnish: none
Cape Cod:
Method: build
glass: Highball

Spirits Cl Ml Oz

Vodka 4 40 1.3

Cranberry juice 8 80 2.7

Garnish: lime wedge

Cosmopolitan:
Method: shake & strain
glass: martini

Spirits Cl Ml Oz

Citron vodka 4.5 45 1.5

Cointreau 1.5 15 0.5

Lime juice 1.5 15 0.5

Cranberry juice 3 30 1

Garnish: lime peel

Cuba libre:
Method: build
glass: highball

Spirits Cl Ml Oz

Bacardi 6 60 2

Lime juice 1.5 15 0.5

Coca cola Fill

Garnish: lime wedge

Dirty martini:
Method: stir & strain
glass: martini

Spirits Cl Ml Oz

Gin or vodka 6 60 2

Olive juice 1.5 15 0.5

Dry vermouth 1.5

Garnish: olives
Espresso martini:
Method: shake & strain
glass: martini

Spirits Cl Ml Oz

Vodka 4.5 45 1.5

Kahlua 1.5 15 0.5

Espresso (shot) 3 30 1

Sugar syrup 1.5 15 0.5

Garnish: coffee beans (3)

Harvey wall banger:

Method: build & float
glass: highball

Spirits Cl Ml Oz

Vodka 4.5 45 1.5

Orange juice Fill

Galliano (float) 1.5 15 0.5

Garnish: orange wedge

Flaming Dr. Pepper:
Method: build & drop
glass: shot & beer

Spirits Cl Ml Oz

Amaretto liqueur 4.5 45 1.5

151 rum Drizzle

Beer (lager) Half glass

Garnish: none

Flaming Lamborghini:
Method: build & layer
glass: martini

Spirits Cl Ml Oz

Kahlua 3 30 1

Baileys 3 30 1

Blue curacao 1.5 15 0.5

Sambuca 1.5 15 0.5

Garnish: none
French connection:
Method: stir & strain
glass: snifter

Spirits Cl Ml Oz

Cognac 3 30 1

Amaretto 3 30 1

Garnish: none

French martini:
Method: shake & strain
glass: martini

Spirits Cl Ml Oz

Vodka 6 60 2

Chambord 1.5 15 0.5

Pineapple juice 6 60 2

Garnish: pineapple

Fuzzy navel:
Method: shake & strain
glass: martini

Spirits Cl Ml Oz

Peach schnapps 4 40 1.3

Orange juice 8 80 2.7

Garnish: orange wheel

Girls scout cookie:
Method: build & layer
glass: shot

Spirits Cl Ml Oz

Kahlua 3 30 1

Baileys 3 30 1

Peppermint schnapps 1.5 15 0.5

Garnish: none

God father:
Method: stir & strain
glass: rocks

Spirits Cl Ml Oz

Scotch whiskey 6 60 2

Amaretto 3 30 1

Garnish: none

God mother:
Method: stir & strain
glass: rocks

Spirits Cl Ml Oz

Vodka 6 60 2

Amaretto 3 30 1

Garnish: none
Grasshopper:
Method: shake & strain
glass: martini

Spirits Cl Ml Oz

Green crème de menthe 3 30 1

White de cacao 3 30 1

Light cream 1.5 15 0.5

Garnish: mint

Grey hound:
Method: build
glass: rocks

Spirits Cl Ml Oz

Vodka 4.5 45 1.5

Grapefruit juice 7.5 75 2.5

Garnish: grapefruit wedge

Hot rum punch:
Method: build & stir
glass: coffee mug

Spirits Cl Ml Oz

Khukuri rum 4.5 45 1.5

Honey 1 table spoon

Lemon juice 1.5 15 0.5

Hot water Fill

Garnish: lemon wedge

Irish bomb:
Method: build & drop
glass: shot & beer

Spirits Cl Ml Oz

Jameson 1.5 15 0.5

Baileys 1.5 15 0.5

Guinness Half glass

Garnish: none

Irish coffee:

Method: build, stir & float

glass: coffee mug

Spirits Cl Ml Oz

Irish whiskey 4.5 45 1.5

Brown sugar Teaspoon

Coffee 7.5 75 2.5

Heavy cream Top after boil in glass

Garnish: none
Jagerbomb:
Method: build & drop
glass: shot & highball

Spirits Cl Ml Oz

Jagermiester 1 shot glass

Energy drink Half glass

Garnish: none

Kamikaze:
Method: shake & strain
glass: martini

Spirits Cl Ml Oz

Vodka 3 30 1

Triple sec 3 30 1

Lime juice 3 30 1

Garnish: lime wedge

Lemon drop:
Method: shake & strain
glass: shot

Spirits Cl Ml Oz

Citron vodka 3 30 1

Lemon juice 1.5 15 0.5

Sugar syrup 1.5 15 0.5

Garnish: sugar coated lemon wedge

Long beach:
Method: build
glass: highball

Spirits Cl Ml Oz

Vodka 1.5 15 0.5

Gin 1.5 15 0.5

Rum 1.5 15 0.5

Triphe sec 1.5 15 0.5

Lemon Juice 3

Sugar syrup 1.5

Cranberry juice : Splash

Garnish : Lemon wedge

Long island ice tea:
Method: build
glass: highball

Spirits Cl Ml Oz

Vodka 2 20 0.6

Gin 2 20 0.6

Rum 2 20 0.6

Tequila 2 20 0.6

Triple sec 2 20 0.6

Lemon juice 3 30 1

Sugar syrup 2 20 0.6

Coke : Splash

Garnish : lemon wedge

Lynchburg lemonade:
Method: shake & strain
glass: highball

Spirits Cl Ml Oz

Jack Daniels 4 45 1.5

Cointreau 1.5 15 0.5

Lemon juice 3 30 1

Sugar syrup 1.5 15 0.5

Sprite Top

Garnish: lemon wedge

Madras:
Method: build
glass: rocks

Spirits Cl Ml Oz

Vodka 6 60 6

Orange juice 3 30 1.5

Cranberry juice 3 30 1.5

Garnish: lemon wedge

Mai tai:
Method: shake, strain & float glass: highball

Spirits Cl Ml Oz

Dark rum 4 45 1.5

Cointreau 1.5 15 0.5

Fresh lime juice 3 30 1

Orgeat syrup 1.5 15 0.5

151 rum float 1.5 15 0.5

Garnish: pineapple & mint

Manhattan:
Method: stir & strain
glass: martini

Spirits Cl Ml Oz

Bourbon 6 60 6

Sweet vermouth 3 30 1

Angostura bitters 2-3 dashes

Garnish: maraschino cherry

Margarita:
Method: shake & strain
glass: margarita

Spirits Cl Ml Oz

Tequila 4.5 45 1.5

Cointreau 1.5 15 0.5

Fresh lime juice 3 30 1

Simple syrup 1.5 15 0.5

Garnish: lime wheel

Dry martini:
Method: stir & strain
glass: martini

Spirits Cl Ml Oz

Gin or vodka 6 60 2

Dry vermouth 1 bar spoon

Garnish: olives

Melon ball:
Method: shake & strain
glass: highball

Spirits Cl Ml Oz

Midori 3 30 1

Vodka 3 30 1

Pineapple juice 3 30 1

Garnish: pineapple & cherry

Mimosa:
Method: build glass:
champagne

Spirits Cl Ml Oz

Champagne 50%

Orange juice 50%

Garnish: none

Mint julep:

Method: muddle &

churn
glass: highball
Spirits Cl Ml Oz
Bourbon 4. 45 1.
5 5
Sugar 1
cube
 Mint 7
leaves
Angostur 2 dashes
a bitters
Bar spoon 1
of soda
Garnish: mint

Mojito: Method: muddle & churn glass: highball

Spirits Cl Ml Oz

Rum 4.5 45 1.5

Sugar syrup 1.5 15 0.5

Lime wedges 4 pieces

Mint leaves 7

Soda Top

Garnish: mint

Moscow mule:
Method: muddle & churn glass: copper

Spirits Cl Ml Oz

Vodka 4.5 45 1.5

Lime juice 1.5 15 0.5

Ginger beer Fill

Garnish: mint & lime wheel

Mud slide:
Method: shake & strain
glass: highball

Spirits Cl Ml Oz

Vodka 3 30 1

Kahlua 3 30 1

Baileys 3 30 1

Cream 3 30 1

Garnish: none

Method: stir & strain

glass: rocks

Negroni: Spirits Cl Ml Oz

Gin 3 30 1

Sweet vermouth 3 30 1

Campari 3 30 1

Garnish: orange peel

 Method: build
glass: highball
Paralyzer: Spirits Cl Ml Oz

Vodka 3 30 1

Kahlua 3 30 1

Cream 3 30 1

Coca-Cola Fill

Garnish: cherry

Pina colada:
Method: blend
glass: hurricane

Spirits Cl Ml Oz

Light rum 4.5 45 1.5

Pineapple juice 4.5 45 1.5

Coconut cream 1.5

Heavy cream 1.5

Garnish: pineapple

Rob Roy: Method: stir & strain

glass: martini

Spirits Cl Ml Oz

Scotch whiskey 3 30 1

Drambuie 3 30 1

Garnish: orange peel

Rusty nail:
Method: stir & strain
glass: martini

Spirits Cl Ml Oz

Scotch whiskey 3 30 1

Drambuie 3 30 1

Garnish: orange peel

Salty dog:
Method: build & salt rim glass: rocks

Spirits Cl Ml Oz

Vodka 4.5 45 1.5

Grapefruit juice 7.5 75 2.5

Salt rim

Garnish: grapefruit

Screw driver:
Method: build
glass: rocks

Spirits Cl Ml Oz

Vodka 6 60 2

Orange juice 6 60 2.5

Garnish: orange wheel

Screaming orgasm:
Method: build
glass: rocks

Spirits Cl Ml Oz

Vodka 6 60 2

Orange juice 6 60 2.5

Garnish: orange wheel

Sea breeze:

Method: build & float

glass: highball

Spirits Cl Ml Oz

Vodka 6 60 2

Cranberry juice 6 60 2

Grapefruit juice Float

Garnish: lime wedge

Sex on the beach:
Method: build
glass: highball

Spirits Cl Ml Oz

Vodka 4.5 45 1.5

Peach schnapps 1.5 15 0.5

Orange juice 4.5 45 1.5

Cranberry juice 4.5 45 1.5

Garnish: orange wheel

Side car: Method: shake & strain, sugar rim glass:

martini

Spirits Cl Ml Oz

Cognac/brandy 4.5 45 1

Cointreau 1.5 15 0.5

Lemon juice 3 30 1

Sugar syrup 1 15 0.5

Garnish: lemon peel

Shandy:

Method: build glass: beer

Spirits Cl Ml Oz

Beer Half glass

Ginger ale Fill

Garnish: none
Spanish coffee:
Method: build, stir & float
glass: coffee mug

Spirits Cl Ml Oz

Tia Maria 4.5 45 1.5

Coffee Fill

Whipped cream Top up

Garnish: none

Tequila sunrise:
Method: build, stir & float
glass: coffee mug

Spirits Cl Ml Oz

Tia Maria 4.5 45 1.5

Coffee Fill

Whipped cream Top up

Garnish: none

Three wise men:

Method: stir& strain
glass: rocks

Spirits Cl Ml Oz

Johnnie black 3 30 1

Jim beam 3 30 1

Jack Daniels 3 30 1

Garnish: orange peel

Tokyo iced tea:
Method: build
glass: hurricane

Spirits Cl Ml Oz

Vodka 1.5 15 0.6

Gin 1.5 15 0.6

Rum 1.5 15 0.6

Tequila 1.5 15 0.6

Midori 1.5 15 0.6

Lemon juice 3 30 1

Sugar syrup 1.5 15 0.6

Sprite Splash

Garnish: lemon wedge

Washington apple:
Method: shake& strain
glass: double shot

Spirits Cl Ml Oz

Crown royal 3 30 1

Apple pucker 1.5 15 0.6

Cranberry juice Splash

Garnish: none
White Russian:
Method: build
glass: rocks

Spirits Cl Ml Oz

Vodka 3 30 1

Kahlua 3 30 1

Milk Fill

Garnish: none

Woo woo:
Method: shake & strain
glass: highball

Spirits Cl Ml Oz

Vodka 3 30 1

Peach schnapps 3 30 1

Cranberry juice Fill

Garnish: lime wedge

Inventory sheet
SN Particulars Openin requisiti sales transfe Closing Remark
g stock on r stock s
1 Aperitifs
2 Local and
imported
Spirits
3 Vodka
4 Gin

Store Requisition form

Ordered date:
Received date: Department:
Receipt no
S no. Particula Brand Unit Quantit Quantit Remark
rs y y s
ordered received
1 Vodka Sky
2 Rum Bacardi

Received by Approved by Dept. head/in

charge
Spoilage /Damage form
Department
Date Items Quantity Act reason Verified by
performed
by

Basic Bar Arrangements

1 Particulars 25 Particulars
2 Bar mats 26 Tonic/sprite/ bitter lemon
3 Floor mats 27 Soda/coke/ginger ale
4 Bar stations 28 Wine
5 Ice cubed/crushed 29 Muddler
6 Speed rail 30 Swizzle / straw
7 Hawthorne strainer 31 Scooper
8 Fine strainer 32 Blender
9 Julep strainer 33 Funnel
10 Throwing strainer 34 Chopping board
11 Bar spoon 35 Knife on size and types
12 Jigger 36 Wine opener/bottle
opener
13 Cocktail shakers 2 piece 37 Dusters
14 Cheater tin 2 piece 38 Napkins
15 Angostura bitter 39 Champagne stopper
16 Bar caddy 40 Homemade bitters
17 Pour test controller 41 Fresh fruits
18 Glassware 42 Spices
19 Spirits 43 Tobasco
20 Liqueurs 44 Worcestershire sauce
21 Beers 45 Nuts
22 Bitters 46 Garnishes
23 Champagne 47 Refrigerators
24 Juices 48 Lockers

COCKTAIL COSTING
Primary costing Secondary costing
Primary ingredients Price variances
Spirits, liqueurs, juices, ice cubed Happy hour, promotions, cocktail of
the day
Bitters, syrups, soft drinks Margin errors and waste
Service items Free pouring, jigger spills, bar
comps, spillage
Glassware, napkins, straw, swizzle Service labor
Garnish, tray, cocktail pick The time required to make the
cocktail
COSMOPOLITAN PRICE COSTING
COCKTAIL ITEMS DIVIDED 1. ML OTY REAL SERVICE VAT FINAL
NAME
PRICE ING COST CHARG 13% PRICE
COSMOPOL E
MTPL
ITAN
10% Y BY
2TIME

VODKA 750ML 1500/750 RS.2 45ML RS90 RS9 RS12

RUSSLAN RS1500
CRANBERR 1000ML 1000/210 RS.0.2 60ML RS30 RS3 RS4.2
Y 1 9
RS210
JUICE 250ML
RS.52
TRIPEL SEC 700ML 700/3000 RS.4.2 15ML RS63 RS6 RS8.9
7
RS3000
LIME 1KG RS.10 15ML RS10 RS1 RS1.4
3
RS200
1KG RS.30 250G RS30 RS3 RS4.2
M 9
ICE RS50
NAPKIN 1PKT RS.5 1PIC RS.5 RS0.5 RS1
RS20
TOTAL - - - - RS. RS.22 RS. RS.
228 32 564
WITHOUT RS250 RS28 RS564
TAX RS.22 2
8
 1000 divided by 750ml divided by 700ml divided by
12.5ml 12.5ml 12.5ml
25ml 25ml 25ml
30ml 30ml 30ml
40ml 40ml 40ml
45ml 45ml 45ml
50ml 50ml 50ml
60ml 60ml 60ml

BAR SLANGS:
86 - out of stock
150 – till needs small change
250 – say goodbye to your guest now
400 – I am busy
600 – I am going on a break
700 – pretty girl at your station

Aperitif - a drink served before meal to cleanse the palate and whet the
appetite.
Dry - a dry Martini means one with very little Vermouth
Dry Whisky - means a whisky with ginger ale
Bone Dry - means very very dry
Dry Wine - a wine that is very crispy and with heaps of acidity
Neat – means to serve straight
On the rocks – on ice
LMA - Last minute asshole