1. Beverage and Wine Service Chapters 7 and 8
We drink for pleasure of our company or for taste and sensation of large variety of beverages

2. Beverages Water, Milk, Juice Infusions (Tea and Coffee)
Fermented Beverages (Wine and Beer)
Distilled alcohol (whiskey, brandy, other spirits)
Cocktails (mixture of distilled alcohol and juice, water,etc.)

3. Aperitifs
“Standard” is that aperitif should be offered 30 seconds after guest is seated
Aperitif should be:
low in alcohol so you do not ruin your tastebuds
dry not sweet so you stimulate your appetite
chilled to be more refreshing
Examples include:
White wine, Fortified Wines like dry Sherry, Aromatized Wines like Vermouth or Dubonnet

4. Common Aperitifs Fortified Wine Aromatized Wine Popular Aperitif
Wine mixed with distilled alcohol usually brandy
percent alcohol
Port, Sherry, Madeira, Marsala
Served between 55 to 60 degrees Fahrenheit
Aromatized Wine
Wine which has alcohol and some type of flavoring added
herbs, roots, bark or spices
percent alcohol
Popular Aperitif
Kir Royale is white wine with crème de cassis

5. Distilled Spirits Distilled Spirit
made by heating a liquid containing alcohol which converts the alcohol to vapor form. Ethyl Alcohol vaporizes at 176 degrees F. The vapor is collected and condensed into raw alcohol then temperature is lowered.
100 percent alcohol is chemically pure and 200 “Proof”
Natural Spirits are distilled to minimum of 190 proof, odorless, colorless, and flavorless

6. Brandy Distilled Wine - “brandywijn” or burnt wine
Distilled from fruit, usually grapes
80 to 84 proof
Types of Brandy
Cognac - double distilled from specific area of France called Cognac
Armagnac - single distilled from area of France called Armagnac
Calvados - apple brandy from Normandy, France
Grappa - Italian brandy distilled from pomace of grapes

7. Whiskey/Whisky Distilled from Grain 5 Types of Whiskey
American - distilled from “sour mash” which is combination of grains
e.g. Bourbon - 51% corn, aged 2 years in new oak barrels, from Bourbon County, KY
Canadian - distilled from several grains and blended with rye
Irish - distilled barley and corn and blended with rye in Ireland
Rye - rye
Scotch - malted barley dried over peat fires in Scotland, no “e”
Cocktails from Whiskey - Manhattan or Whiskey Sour

8. Gin
Unaged, neutral spirit that is flavored with juniper berries or aromatics
Types of Gin
Holland Gin - generally not mixed as cocktail
English Gin proof then diluted to 80 to 97 proof
American Gin - Neutral spirit if >190 proof and then diluted to 80 proof before bottling
Typical Gin Cocktails - Martinis, Gibsons, Gimlets, or served with tonic and lime

9. Vodka Slavic word for “water”
Historically, potatoes are the base of sugar
Most vodka today is made from grain
Like gin, vodka is not aged
Many vodkas are now offered with flavors
Pepper
Lemon
Typical Vodka Cocktails - Martinis, Gibsons, Gimlets, or served with juice – orange (Screwdriver) or tomato (Bloody Mary)

10. Rum Distilled from fermented juices of sugarcane
Distilled to >190 proof then diluted to 80 proof
Can be served as high as 151 proof
Styles
Light - very dry, e.g. Puerto Rican
Medium
Full Bodied, e.g, Jamaican
Typical Rum Cocktails - Cuba libre - coke and lime, Pina Colada, or tonic and lime

11. Tequila or Mescal Distilled from agave plant
From Tequila, Jalisco, Mexico otherwise called “Mescal”
Double distilled to >110 proof then diluted to 80 proof
Typical Tequila Cocktails - Straight “Up” or Margarita - Frozen or “On the Rocks”

12. Cordials or Liqueurs
Alcoholic Beverages flavored with aromatics and sweetened
Anise - Ouzo, Pernod, Sambuca
Chocolate - Crème de cacao
Coffee - Kahlua or Tia Maria
Fruit - Crème de Cassis, Triple Sec, Grand Marnier
Flowers - Roses or Violets
Herbals - Drambuie, Chartreuse
Nuts - Frangelico or Amaretto

13. Mixed Drinks Server Must Know: Primary Liquor - Brand is important
Possible Variations on request, e.g. Gin or Vodka
Garnish
Glass and Style - ice, no ice, “neat” , “up”, “on the rocks”
Popular cocktails - Bloody Mary, Gibson, Martini, Manhattan, Margarita, Gimlet, Vodka/Gin and Tonic

14. Mixed Drinks Service Issues
“Club Service” - drink mixed in front of guest
Jigger - 2 ounces
Price and Quality Classifications
Well - lower priced, house brand, below bar
Call - called by name, e.g. Dewars; higher quality
Premium - “top shelf” , highest quality and price
Use of cocktail napkin -cloth/no cloth, logo
“Show” plate
Kiddie cocktails

15. Ways to serve aperitifs and distilled spirits and cocktails
“Up” - Chilled over ice then strained as poured into glass
“On the Rocks” - over ice
With a mixer and “twist” - served over ice with soda, water, juice and a twist of lemon or lime
“Neat” - Chilled without ice
“Perfect” - in a Manhattan when 1/2 of dry vermouth is substituted for sweet

16. Beer Fermented Grain, Water, Yeast and Hops
Grain can be malted barley, wheat, oats, rice, corn, rye
“Malted” - steeped in water 2 weeks then dried out – this converts complex carbohydrates to more simple sugar
Malted grain is the sugar source for the yeast
Roasted grain for color and flavor
Hops - for flavor (bitterness), head retention, shelf life
Yeast “eats” grain sugar converting it to alcohol and CO2

17. Beer Styles Type of Yeast determine fermentation style
Top fermented - ales, 55 ºF -60 ºF
Bottom fermented - lagers, light crisp, effervescent, 48 ºF
Fruit Lambic Ales - made with fruit and wild yeast in Belgium

18. Beer Service Rotate inventory to insure freshness
Clean glass very important for head and flavor
How to pour
center of glass for head
down side to prevent all head foam

19. Sake Service Brewed rice beverage with 15 to 20 % alcohol
Similar to beer without carbonation
Older is generally not better with sake
Sake Service
Never pour for yourself
Hold in hand not on table for pouring
Fill it to the top
Cup can be left full
Can be served warm but better ones are served chilled

20. Server Take Care
TIPS
NRA - Bar Code and Right Mix

21. Beverages Waters Iced Tea Gas - No Gas, Tapped, Bottled
Still and Sparkling
How to pour properly
Iced Tea
hot tea made strong
cloudy if chilled too soon

22. Wine Fermenting Grape Juice Types of Wines
Grape juice plus yeast equals alcohol and CO2
Types of Wines
Table or Still Wines
Sparkling Wines - second fermentation
Fortified or Aromatized Wines - brandy added

23. Wine Vintage Year the grapes were picked Some years are better
Great vintages don’t mean all great wines
Champagne and Port - vintages in exceptional years only
Vintage is replaced once previous vintage is sold out
Each vintage is different

24. Wine Wine Labels Vintage -Year the grapes were picked
Type of wine or name of wine
Region - appellation
Producer
U.S. requires alcohol content, sparkling or still, warning label

25. Wine Wine Tasting Color/Clarity Body - “legs” Aroma
Taste - Sweet, Sour, Bitter or Salty

26. Wine Wine Storage Dark, well ventilated, and insulated
Temperature controlled - constant ºF
No movement
Store horizontally, label up, bin number

27. Wine
Wine Serving Aids
Waiter’s tool, captain’s knife, bar key (church key)
“Ah – So”
Wine baskets - red wine
Wine buckets - lower or maintain temperature
3/4 full - 1 part water to 2 part ice
Is this bottle chilled to your liking?
Glassware -
Saucer shaped sparkling - Marie Antoinette vs. Flute
White wine - 1/2 full
Red wine 1/3 full

28. Wine Wine Information Available for Staff Bin # Phonetic Spelling Year
Bottle Size
Price
Type
Origin
Serving Temperature
Characteristics of wine
Food pairing

29. Wine Serving Size Guidelines Corkage Serving (from the right)
1/2 Bottle - 2 people
Split glasses
Bottle - 2 to 6 people
Magnum (2 bottles) 7 to 12 people
Corkage
Serving (from the right)
White before Red
Decanting Red
Different Glasses for each wine - Bring new b/4 taking old glass

30. Wine White Wines and Roses Red Wines Punt Chilled to 44 to 54 degrees
15 min in a wine bucket
Red Wines
Not Chilled
Sediment and Decanting
tannin and color pigments
bitter and unpleasant tasting
Punt
Arch in the bottom of bottle - do not use

31. Summary Alcohol can be large part of check! Profit in alcohol is good
Knowledgeable staff is critical!
Open wine see page
Decanting wine see page 156
Opening sparkling see page 157