Bartending 101

420

VE, SUITE #1

ENVER

80216

Bartending School Inc.

TABLE OF CONTENTS

INTRODUCTION............................................................................................................................................. 1

ULES & REGULATIONS

CHOOL PHILOSOPHY

OB ASSISTANCE

N A BAR ........................................................................................................................................................ 8

TATION

QUIPMENT

OOLS

ROCEDURES .............................................................................................................................................. 11

PENING & CLOSING

LASSROOM SIDEWORK

LASSWARE................................................................................................................................................ 13

IGHBALLS ................................................................................................................................................. 16

ECIPES

EVIEW & NOTES

REAM DRINKS .......................................................................................................................................... 20

ECIPES

EVIEW & NOTES

ARTINIS & MANHATTANS ...................................................................................................................... 23

ECIPES

EVIEW & NOTES

WO LIQUOR DRINKS ................................................................................................................................ 28

ECIPES

EVIEW & NOTES

OUR DRINKS ............................................................................................................................................. 31

ECIPES

EVIEW & NOTES

HOOTERS & POUSSE CAFE DRINKS ........................................................................................................ 33

ECIPES

EVIEW & NOTES

XOTICS ...................................................................................................................................................... 37

ECIPES

EVIEW & NOTES

GARNISHES ................................................................................................................................................. 40

INES & CHAMPAGNE .............................................................................................................................. 41

ECIPES

EVIEW & NOTES

OT DRINKS ............................................................................................................................................... 47

ECIPES

EVIEW & NOTES

EER ............................................................................................................................................................ 50

EVIEW & NOTES

USTOMER SERVICE .................................................................................................................................. 54

EGAL ASPECT ........................................................................................................................................... 56

NTERVIEWS ............................................................................................................................................... 57

O & DON’T ............................................................................................................................................... 58

MPLOYEE RULES & RESPONSIBILITIES ................................................................................................. 59

LCOHOLS .................................................................................................................................................. 61

OMMON BAR TERMS ............................................................................................................................... 75

ALL & PREMIUM REFERENCE LIST........................................................................................................ 76

IQUEURS/CORDIALS REFERENCE LIST .................................................................................................. 77

ESUME PART 1.......................................................................................................................................... 81

ESUME PART 2.......................................................................................................................................... 83

ESUME PART 3.......................................................................................................................................... 84

ID TERM A ............................................................................................................................................... 85

ID TERM B ............................................................................................................................................... 88

ID TERM ONE .......................................................................................................................................... 91

RACTICE FINAL ........................................................................................................................................ 94

RILLS ........................................................................................................................................................ 96

INTRODUCTION

Welcome to the Exciting World of Bartending! We believe that you have made an excellent

decision in choosing The Bartending School of Denver to provide training in the hospitality

industry. We hope that, through the course you are about to take, you will learn the “art of

mixology.” Our course is designed to provide you with the fundamental knowledge needed so

that, upon graduation, you will be able to work in any establishment throughout the country.

Although this program is designed to be completed in 30+ hours, don’t worry if it takes you

longer, or if you completed it sooner! Everyone learns at a different pace; and, there are may be

other factors that affect your training. The important thing to remember about the training is that

you pass the course module requirements. How long it takes you to complete it is immaterial.

If you need additional help, please don’t hesitate to ask one of the instructors. Your success is

our success! We will be happy to work with you to make sure that you comprehend the course

material.

Before you begin the training program, here are some things that you can expect from us and that

we will expect from you:

You can expect us:

• To do everything possible to make your experience here both successful and enjoyable.

• To provide you with the course material in a structured, easy-to-learn way.

• To give you individual attention.

• To critique your work in the same manner as a bar manager or owner would.

• To prepare you for the final exam as best as we can.

• To answer your questions or find the answer for you if we don’t know it.

We will expect from you:

• To spend as much time outside class studying recipes.

• To be on time for class or notify your instructor.

• To follow our directions when it comes to studying, practicing and drills.

• To pay attention to the instructors during the lectures.

• To give us appropriate feedback on how your experience is with us

• Most important, HAVE FUN!!!

RULES & REGULATIONS

IMPORTANT INFORMATION

SCHOOL PHONE# 303-500-8672 INSTRUCTOR(S)

TiPS CLASS INTRUCTOR PHONE#

FACEBOOK___________________

1. Make-Up Classes: If you miss a class, you may make it up at no additional cost. Check

with your instructor for the next class time.

2. Problems: If you have any problems in learning the lesson, don’t be shy about asking for

extra help. Your instructors are here to help you. If you need special attention, we will be

happy to work with you.

3. Eating and Drinking: After the lesson is completed, you will be allowed to leave the

classroom if you feel the need to get something to eat or drink.

4. Smoking: After the lesson is completed, you are more than welcome to go outside in our

designated area for a smoke break.

5. Tardiness: Lessons are scheduled for specific times. Please arrive at least 15 minutes

before class begins to be sure you are here when the lesson starts. If you are running a

few minutes behind, please contact your instructor to communicate your tardiness. If you

are more than 15 minutes late for class, you will need to make it up another time.

6. Signing In: State Law requires all students to sign in for every class to receive credit. It is

your responsibility to sign in. If you do not sign in, you may have to make up that class.

7. Absenteeism: If, for any reason, you are unable to make scheduled class or know in

advance you will not be available to attend, inform your instructor immediately. If you

have an emergency, please contact the school as soon as possible.

8. Payment: Student should pay in advance for classes. If you are on a payment schedule,

you must be paid in full prior to final testing.

9. Sidework: Every student will have sidework that you will be given for class. Every

student is responsible for the cleanliness, stocking and organization of their work area at

the end of every class.

DAYS & TIMES YOU WILL HAVE CLASS

1 Week Schedule

Day

Monday

Tuesday

Wednesday

Thursday

Friday

10am-1pm

GRADUATE!!

No classes

2pm-5pm

X O

No classes

6pm-9pm

GRADUATE!!

No classes

Class 10-5 = X

Class 2-9 = O

2 Week Schedule

2-6 class will

test either

10-2 or 6-9

Thursday!!!

Week

Monday

Tuesday

Wednesday

Thursday

Friday

Week 1

No classes

Week 2

GRADUATE!!

No classes

Weekend

Schedule

Saturday

Sunday

Weekend 1

Weekend 2

GRADUATE!!

We break for lunch from 1-2pm & 5pm-6pm

Homework is MANDATORY!!!! We will expect you to complete all homework and assignments before

your next class and we will review them together.

CLASS & HOMEWORK SCHEDULE IN ADDITTION TO COMPLETING

THE MODULES FOR EACH CLASS:

1 Week & Weekends:

MONDAY

Class Agenda

Intro/Highballs & Juice

Practice Drills - 96

TUESDAY

Class Agenda

Martini/Manhattan

Shooters

Resume Part 1

Practice Drills - 97

WEDNESDAY

Class Agenda

Sours

2 Liquor/Creams

Resume Part 2

Practice Drills - 100

THURSDAY

Class Agenda

10am or 6pm

Test/Graduate

Resume Review

Online Profile

Homework:

Read & Complete

Assignments prior to

next class,

Martini/Manhattan –

24(M)

Shooters – 34(M)

Call/Premium List –

76(O)

Liqueurs List – 77(O)

Resume Part 1 – 81(O)

Homework:

Read & Complete

Assignments prior to

next class,,

2 Liquor – 28(M)

Creams – 21(M)

Sours – 31(M)

Alcohol – 61(O)

Legal – 56(O)

Resume Part 2 – 83(O)

Homework:

Read & Complete

Assignments prior to

next class,

Garnishes – 40(O)

Wine/Champagne –

41(O)

Customer Service –

54(O)

Interview – 57(O)

Resume Part 3 – 84(O)

Rest. Rule /Resp. – 59(O)

Final Exam Practice-

94(O)

Congratulations!!!!

CLASS & HOMEWORK SCHEDULE IN ADDITTION TO COMPLETING

THE MODULES FOR EACH CLASS:

2 Week

MONDAY

Class Agenda

Intro/Highballs & Juice

Practice Drills - 96

TUESDAY

Class Agenda

Martini/Manhattan

Practice Drills - 98

WEDNESDAY

Class Agenda

Shooters

Practice Drills - 103

Homework:

Read & Complete Assignments

prior to next class,

• Martini/Manhattan –

24(M)

• Call/Premium List –

76(O)

• Customer Service –

54(O)

• Resume Part 1 – 81(O)

Homework:

Read & Complete

Assignments prior to next

class,

• Shooters – 34(M)

• Wine/Champagne - 41

Homework:

Read & Complete

Assignments prior to next

class,

• Sours – 31(M)

• Hot Drinks – 47(O)

• Alcohols W/B – 61(O)

• Resume Part 2 – 83(O)

• Beer – 50(O)

• Interviews – 57(O)

Employee Rules/Resp.

– 59(O)

TUESDAY

Class Agenda

Sours

Practice Drills - 105

Practice Final - 94

WEDNESDAY

Class Agenda

2 Liquor/Creams

Practice Drills - 105

Practice Final - 94

THURSDAY

Class Agenda

10am or 6pm

Test/Graduate

Resume Review

Online Profile

Homework:

Read & Complete

Assignments prior to next

class,

• 2 Liquor – 28(M)

• Creams – 21(M)

• Alcohols V-R-G-Tq –

67(O)

Homework:

Read & Complete

Assignments prior to next

class,

• Alcohols – 61(O)

• Liqueurs – 77(O)

• Resume Part 3 – 84(O)

• Study for Final

Exam(O)

Congratulations!!!!

SCHOOL PHILOSOPHY

Our goal is to provide high quality training to those individuals who work in the hospitality industry. We

believe that our program will provide you with the knowledge and skill required to get started as a

professional mixologist. Through their experience, our instructors can transfer what they know to you.

Of course, we can’t force you to learn! You must be willing to listen and study the materials. But, be

assured that we will make your training as easy as possible. The rest is up to you! We believe that a skill

such as bartending is best learned through “hands on” training. Therefore, most of your time spent in class

is devoted to practicing the drinks.

Professional bartenders possess both knowledge of the drinks and the skill to make them quickly and

accurately. We want to make sure that you have the qualities as well. To make sure that you do, we have

both written and practical tests. The written test will allow you to demonstrate your knowledge of the

drink recipes, customer service, legal aspects of serving alcohol and spirit knowledge. The practical test

will allow you to demonstrate your ability to make drinks quickly and accurately.

YOUR EARNING POTENTIAL AFTER GRADUATION

MIXOLOGY is 65% “People skills” and 35% knowledge of proper mixing and serving drinks. Your

income will depend on both where you are working and the quality of the service you provide. “Quality

of service” not only refers to your knowledge and skill in mixing and serving drinks, but also the attitude

and personality you project. Your customers will appreciate a professional who is a good listener and

really makes them feel welcome. The Bartending School cannot guarantee your income. But if you treat

every customer as though they are the most important person in the world, your income should more than

take care of itself. Customers don’t tip for mixing drinks; they tip for the professional and personalized

service. Knowing when to be attentive and when to give them space is a key skill in earning great money.

Here’s how to figure the earning potential for your area:

1. Hourly wage $_______

2. Estimate average tip per person $_______

3. Estimate of average number of customers per hour _________

4. Multiply the average tip per person by the customers per hour to get total hourly tip.

5. Add the average hourly wage to the average hourly tips to get your hourly income.

6. Multiply your hourly income by the number of hours you want to work per week to get your

weekly income.

MANAGEMENT positions usually carry a salary commensurate with the responsibility required. A head

bartender, for example, would expect to earn a higher salary than a bartender at the same establishment.

The policy on tips for managers varies with the different kinds of restaurants and lounges. Generally

speaking, the best non-tip position will include the incentive of profit sharing. Food and Beverage

managers of large hotels generally earn upwards of $50,000.00 per year.

OWNERSHIP has its own risks, but it can also be very financially rewarding. Successful beverage

operations are, by definition, those which are earning profit. The most successful neighborhood pubs may

net from $50,000.00 or more a year.

JOB ASSISTANCE & OPPORTUNITES

Although no one can guarantee you a job, we will help you as much as we can. The school

maintains an active placement effort, not only in your area, but throughout the country, where

graduates have been hired by almost every class hotel, restaurant and club in the city. The

Bartending School of Denver will make every effort to help you find the job you want.

Job Search Skills – Interviewing skills are important because you must convince a prospective

employer you have the qualities of a good bartender. These qualities include the required

knowledge and skill to make drinks accurately and quickly, and the essential personal qualities

such as honesty, dependability and the right kind of personality. Your instructor can provide

individual counseling if you desire it.

Placement Service – Our placement assistance has no time limit as long as the graduate remains

in good standing with paperwork and your tuition is paid. The Bartending School does not

guarantee placement. You will need to request friendship on Facebook with the manager and

they will add you to the “Graduates” page. This is where we post notifications about businesses

looking to hire and how to apply.

Career Development – After securing a position as a professional mixologist, most people focus

their attention on the next steps upward into management and finally the ultimate dream of

ownership. The management and ownership opportunities in their field are far greater than one

might imagine. This program will provide you with the core knowledge of bar operations that

you must have to become a successful professional on any level within the industry. “Experience

is the best teacher.” By this, we mean learning to apply proven success formulas to daily

operations without having to make the mistakes others have made before you. We strongly

suggest you take additional business courses before you go into ownership. We can also provide

you with additional management counseling for your new business.

IN A BAR

1. 3 Comp Sink: Used to wash glassware and mixing equipment. The sink consists of three tubs – one

filled with hot water and detergent, the second with water for rinsing and the third with water and

disinfectant.

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

3. Speed Rack/Well: Used to store the most frequently used liquors and mixes. The racks are attached

to the front of the main sink and jock box. They are kept in the same order in every bar. Vodka, Rum,

Gin, Triple Sec, Tequila, Bourbon/Whiskey. Being attached to the front of the sink, they are easy to

reach and put away. They greatly increase the bartender’s ability to mix drinks quickly.

4. Drain Board: Used to drain glassware and mixing equipment before and after washing.

5. Speed Gun: Used to dispense beverages quickly. It is an electronically operated “cobra head” gun

with a variety of buttons. Depending on what button you depress, it will give you the corresponding

mix, juice or soda.

6. Spill Mats: Used to collect moisture and spillage of liquor and mixes. They are made of rubber and

are also where ingredients are poured into drinks.

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

BAR EQUIPMENT

ICE MACHINE:

Ice machines vary in size, depending on the amount of ice they will produce in a 24 hour period.

Ice machines are also capable of producing a variety of cube sizes.

BAR STATION:

Located behind the bar is a section where all the house liquors are stored. This section is known

as the speed rack or well. The types of liquors that are generally stored in this area are the “house

brands” or “wells”. 90% of all drinks are made from the liquor in the speed rail.

BACK BAR:

Located behind the Bar Station is a section where the more expensive liquors are kept. Also kept

here are those liquors that are not frequently used. If the establishment you are working in does

not have a speed rack section, house liquors are usually kept on the upper part of the back bar.

The back bar liquors should be (and usually are) grouped together by type.

FRONT BAR:

The top portion of the bar is known as the counter/bar top and the back part of the counter that is

slightly lowered is known as the rail (where spill mats are located). All drinks are mixed at the

bartender’s station, on the spill mat, and poured into the glass before serving to the customer. If

drinks are made underneath the bar, customers cannot see what they have ordered or how much

liquor they are receiving and may, in some way, feel cheated and is considered bad form.

BAR SPOON:

The bar spoon is a spoon with a long “twisted handle.” It is used for stirring drinks that are made

in the glass mixing cup or mixing tin such as Martinis and Manhattans. The bar spoon measures

one teaspoon.

CORKSCREW, CAN AND BOTTLE OPENERS:

A corkscrew is necessary to open wine. A can opener is necessary to open tomato and other can

juices; a bottle opener is for beer bottles. Sometimes all three instruments can be found in one

handy tool.

ICE, ICE BIN AND SCOOP:

There are three kinds of ice: cubed, crushed and shaved. Ice cubes (rocks) are used most often.

Crushed ice is sometimes used to make drinks like margaritas to achieve the frozen effect.

Shaved ice is ice that has been crushed twice. To avoid running to the refrigerator every time you

need ice, keep it in the ice bin. A scoop should be used to handle ice. Never scoop ice with a

glass of any kind! You risk breaking the glass in the ice and having to clean out (Kill or

Burn) the ice bin before making any other drinks.

MEASURING DEVICES

Even the most professional bartenders measure the ingredients of every drink. Experience may

permit some to do this by eye and skillful freehand pouring. However, to make a perfect drink

every time, measure all ingredients. Many drinks can be spoiled by being too strong or too weak.

There are several measuring devices. It is a personal decision as to which one suit you best. A

measuring glass is marked like those used in cooking. Shot glasses come in various sizes, from ¾

ounce to 1 ½ ounces. A stainless steel jigger, double-ended shot glass is convenient. They also

come in various sizes.

MIXING TIN/SHAKER:

Drinks such as Martinis and Manhattans are stirred or shaken gently in the mixing tin. You will

also use the mixing tin to chill drinks that have been ordered Straight Up/Up.

PARING KNIFE AND CUTTING BOARD:

A good paring knife is essential for cutting fruit for garnishes. A small cutting board, which can

easily be kept in the bar, is very convenient for cutting fruit.

PICKS, STICKS, STRAWS AND NAPKINS:

Picks make the handling of garnishes much easier. Use picks for olives, onions, etc. Swizzle

sticks and straws are stirring devices that go in any drink that is served on the rocks (ice).

Cocktail napkins are placed under the drink to absorb the moisture that forms on the glass due to

condensation. Use a napkin with all drinks, including coffee and other hot drinks.

SALT AND SUGAR CONTAINER/RIMMER:

Usually these are found in one device with a sponge that contains lime juice. This device makes

it easy to “salt/sugar” the rim of the glass.

SPOUTS:

Professional bartenders use speed pourers to give them control over how fast (or slow) the liquor

flows from the bottle.

STRAINER:

After mixing, stirring or shaking a drink, place the strainer over the mixing tin and strain the

mixture into the glass. This prevents ice from being poured in the finished drink.

TOWELS:

Use a moistened terry cloth towel to keep the bar area clean.

BAR MUDDLER:

Used to “mash” or “muddle” (incorporate) ingredients together for drinks such as the Old

Fashioned.

OPENING PROCEDURES

**THIS IS BASIC GUIDELINE – YOUR ESTABLISHMENT WILL TRAIN YOU ON THEIR

PROCEDURES**

The bar should be set up and well organized so that you, the opening bartender, and the evening bartender

can be fast and efficient behind the bar when pouring drinks. Nothing is worse than having to stop

pouring a drink when you’re busy to cut fruit, open wine, stock beer or other forgotten items. Below is a

simplified guide list but remember, your establishment and fellow bartenders will train you to their

standards.

1. Turn on all lights and music

2. Check levels of all liquors, beer and wine; take note as to what you may need to stock.

3. Rinse jockey box with hot water and fill with ice.

4. Be sure you have towels

5. Cut fresh fruit if needed. Restock all olives and or cherries.

6. Fill ice bin

7. Stock all napkins, straws and stir sticks

8. Check juice levels

9. Wipe all tables and bar top.

10. Collect bank and tickets before customers arrive

11. Write drink specials on the daily board

CLOSING PROCEDURES

Closing the bar is much like the opening except in reverse. Please be sure to wipe down everything before

leaving. The day bartender has plenty of duties to tend to without having to clean the bar before setting up

for the day. Cleanliness shows that you take pride in your work and your establishment. Most often, clean

up can start approximately 30-45 minutes before closing the bar when last call is given. Below is a

simplified list for the evening bartender to close.

1. Wipe down all bottles on the front and back bar.

2. Store all garnishes, fresh fruit juices and mixes in cooler or reach-in

3. Take all ice out of jockey box and/or melt down with hot water and wipe dry

4. Drain all sinks and wipe down

5. Run hot water/bleach through draft beer drain lines.

6. Restock all beer, wine and liquor

7. Wash all dirty glassware, mixing equipment and bar mats

8. Make out requisition for anything needed for following shift.

9. Wipe down all counters, bar top, tables and stainless steel.

10. Dismantle and soak all soda guns in club soda

11. Count and turn in bank and tickets

12. Turn off all lights, music and lock up

CLASS SIDEWORK / CLOSING SIDEWORK

• Fill all bottles in the speed rack to the neck, wipe down and be sure they are in the correct

order.

Vodka – Rum – Gin – Triple Sec – Tequila –Whiskey – PEACH – APPLE – PREM V

• Fill all juices, wipe out jockey box and replace juices in correct order

Yellow (closest to you) – Red (mid) – Orange (farthest)

• Check all back-bar bottles to be sure they are full. Please fill with water and place on bar

top for instructor to color.

• All call and premium labels facing out to customers with pour spout facing left.

• Place bar mats upside down over sinks to drain and dry

• Wipe down bar top, rail and sink

• All equipment in proper place on sink back

-From left corner to right corner – faucet – jigger – strainer – tin

• Garnishes are in proper compartment and tray is wiped down

• All glassware is rinsed, dry and in proper place on back bar

• Wring out towel and place over the well bottles to dry

• Best way to leave your work space…

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

GLASSWARE TYPES

All the recipes in this book indicate the type of glass that is recommended for each drink. In the

last several years, there has been a trend toward using multipurpose glassware. The advantage is

that you can avoid having a lot of different styles of glasses, some of which you may use only

occasionally. You can get by with as few as four different styles and they will easily

accommodate every drink recipe. “House Policy” generally determines the style of glass used.

SHOT – A shot glass is a small glass that holds approximately 1.5 oz (45 mL),

made for drinks intended to be consumed in one quaff.

SHOOTER – A shooter glass is a small rocks glass that holds approximately 3-

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

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

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

ROCKS - A perfect rocks glass has a perfect round bottom, and when the ice is

dropped from the correct height a "ting" can be heard. Rocks glasses got their

name as most of these drinks are served over ice (on the rocks). Typically 8 oz.

TALL ROCKS – Same as the above Rocks but holds typically 10 oz.

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

highball drinks — iced drinks containing liquor along with water and/or a

carbonated mixer.

COLLINS – Collins glasses are straight-sided narrow glasses, traditionally

wrought of frosted glass, primarily designed for long drinks (namely the Fizz and

Collins family of drinks), and typically holding around 10 fl oz each.

PINT - A large glass, typically used for beer and related drinks. 16 oz.

STEMMED COCKTAIL – Cocktail glasses are 4 fl oz glasses used for cocktails.

Martinis and Manhattans are examples of cocktails that are served in a cocktail

glass; these cocktails are prepared with ice and then strained into the 4 fl oz

chilled vessel.

SNIFTER - Similar to a wine glass, the brandy glass has a shorter stem and a

wider bowl. The purpose is opposite of the wine glass — the brandy glass is

designed to be cupped in the hand to warm the brandy. Variety of sizes.

MARGARITA - This slightly larger and rounded approach to a cocktail glass has

a broad-rim for holding salt, ideal for Margarita's. It is also used in daiquiris and

other fruit drinks. Typical Size: 12 oz.

HANDLING GLASSWARE

No matter what style of glass you choose, there are a few basic rules you should always follow.

Always keep your glassware sparkling clean; check for lipstick, finger prints etc. Always use a

stemmed cocktail glass for cocktails served with no ice (Straight Up/Up), so the heat of your

hands will not warm the drink. If you are using oversized stemmed wine glasses, don’t worry if

the recipe doesn’t fill the glass completely. Always serve drinks with a cocktail napkin or coaster

to absorb the moisture of the outside of the glass. If this is not done, condensation will form at

the bottom of the glass and leave a water ring.

Handle cocktail glasses by the stem. Handle other glassware near the base. NEVER HANDLE

GLASSWARE BY OR NEAR THE RIM OF THE GLASS.

CHILLING GLASSWARE

Some recipes require that a drink be served in a chilled stemmed cocktail glass. Here are a few

different examples to chill the glassware:

1. Place glassware in a designated refrigerator

2. Fill glass with ice during drink preparation

3. Fill glass with ice and soda water/water during drink preparation

**VERY IMPORTANT GLASSWARE NOTE!**

*Be aware glassware will be specific to each establishment.

For example:

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

“Rocks” and a “Highball” both hold 8oz…..etc.

We teach the standard set by the bar industry but every establishment is a little different. Always think

about the ratios and remember this is more about being a chef than a chemist.

HIGHBALLS

OVERVIEW

The drinks in this lesson may represent up to fifty percent of the drinks a customer may order.

Although there are a large number of recipes for you to learn, once you make them a few times,

they are easy to remember. Many times, the name of the drink will tell you the type of liquor and

mix to use.

LIQUOR AND MIX DRINK HIGHLIGHTS

1. Speed and an excellent working knowledge of these drinks are essential. A bar manager or

customer expects a bartender to know these drinks without hesitation.

2. Many times, customers will request a brand or call liquor in their drink. They do this because

they like the particular characteristics of that brand. Normally, it will be more expensive

liquor and an additional price may be charged.

3. If a customer orders a drink “tall,” you will prepare it in a large highball or Collins glass. A

“tall” cocktail has the same amount of liquor but more mixer.

4. When a customer orders a “double,” you will prepare the drink in the same size glass but you

will double the amount of liquor, leaving less room for mixer. In some cases, it will be

necessary for you to prepare the drink in a larger glass. A double will always affect the

original price of the drink.

5. Sometimes, when a customer requests a poured drink with liquor and mix, they will also

request garnishes: cherry, flag, twist or limes.

6. Grenadine is a non-alcoholic, red currants and pomegranate flavor. It is used to color,

sweeten and flavor drinks. Ex: Shirley Temple, Tequila Sunrise

7. Rose’s Lime Juice is a non-alcoholic, yellow-green syrup with a lime flavor. It is used to

sweeten and flavor drinks.

8. Simple syrup is a non-alcoholic, sugar water flavor used to sweeten drinks.

The most important ingredient in all of these drinks is ICE. It stabilizes the drink.

10.

The difference between Soda, 7Up, and Tonic is flavoring. Soda is carbonated water, 7Up is

a lemon lime soda, and Tonic is a bitter soda flavored from quinine. All are clear and

carbonated.

*Be aware glassware and amount poured will be specific to your establishment. We teach

the standard set by the bar industry but every establishment is a little different. Always

think about the ratios and remember this is more about being a chef than a chemist.

HIGHBALL COCKTAILS

Although the Highball is a specific drink, the term “Highball” is also used to describe a category of

drinks. This is your basic liquor and mix drink recipe. The customer will request a type of liquor, many

times a call or premium brand, with a water, soda, soft drink or juice mixer.

Highball Footed Highball Rocks Tall Rocks Collins

HIGHBALL DRINKS

1. HIGHBALL

Glass, filled with ice

1 oz. Bourbon\Whiskey

Fill with Ginger Ale

Highballs may be requested with other types of

liquor.

Examples: Vodka Highball, Gin Highball

2. SCOTCH & SODA

Glass, filled with ice

1 oz. Scotch

Fill with Soda

Any liquor may be requested with soda.

Examples: Whiskey & Soda, Vodka & Soda

3. 7 & 7

Glass, filled with ice

1 oz. Seagram’s 7 Whiskey

Fill with 7-Up

Any liquor may be requested with 7-Up.

Examples: Whiskey & 7, Vodka & 7

4. WHISKEY & WATER

Glass, filled with ice

1 oz. Whiskey

Fill with Water

Any liquor may be requested with water.

5. RUM & COKE

Glass, filled with ice

1 oz. Light Rum

Fill with Coke/Cola

Lime Garnish

Any liquor may be requested with Coke.

Examples: Brandy & Coke, Vodka & Coke

6. CUBA LIBRE

Same as Rum & Coke

EXTRA Lime Garnishes

7. GIN & TONIC

Glass, filled with ice

1 oz. Gin

Fill with Tonic

Lime garnish

Any liquor may be requested with Tonic.

Examples: Vodka & Tonic

8. PRESBYTERIAN

Glass, filled with ice

1 oz. Bourbon/Whiskey

½ fill with Ginger Ale

½ Fill with Soda

A Press can be made with any liquor requested

but the Soft Drink will change. Clear (7-Up)

with clear liquors. Dark (Ginger Ale) with dark

liquors.

9. GIN RICKEY

Glass, filled with ice

1 oz. Gin

½ Fill with Soda

½ Fill with Lime juice

Lime garnish

10. OLD FASHIONED

Glass, no ice

½ oz Simple syrup/1tsp Sugar

2 Dashes Bitters

1 Orange slice

1 Cherry

Muddle all above ingredients

Fill glass with ice

1 oz. Bourbon\Whiskey

*Optional fill with Soda (newer version)

Flag garnish

JUICE DRINKS

This type of drink uses either fruit or

vegetable juices with liquors.

1. GREYHOUND

Glass, filled with ice

1 oz. Vodka

Fill with Grapefruit juice

2. SALTY DOG

Same as a Greyhound with a salted rimmed

glass

3. SCREWDRIVER

Glass, fill with ice

1 oz. Vodka

Fill with Orange juice

4. TEQUILA SUNRISE

Glass, filled with ice

1 oz. Tequila

Fill with Orange juice

Float ½ oz Grenadine

5. CAPE COD

Glass, filled with ice

1 oz. Vodka

Fill with Cranberry juice

Lime garnish

6. BAY BREEZE

Glass, filled with ice

1 oz. Vodka

½ filled Cranberry juice

½ filled Pineapple juice

7. SEA BREEZE

Glass, filled with ice

1 oz. Vodka

½ filled Cranberry juice

½ filled Grapefruit juice

8. MADRAS

Glass, filled with ice

1 oz. Vodka

½ filled Cranberry juice

½ filled Orange juice

9. SEX ON THE BEACH

Glass, filled with ice

1 oz. Vodka

½ oz. Peach Schnapps

½ filled Cranberry juice

½ filled Orange juice

10. FUZZY NAVEL

Glass, filled with ice

1 oz. Peach Schnapps

Fill with Orange juice

11. BLOODY MARY

Glass, filled with ice

1 oz. Vodka

2 Dashes Salt

2 Dashes Pepper

2 Dashes Celery Salt

4 Drops Worcestershire Sauce

1 Drop Tabasco (optional)

Fill with Tomato juice

*You may use Blood Mary Mix in place of

spices and tomato juice

Stir Well

Celery and Lime garnish

Variations of Bloody Mary

Examples: Bloody Maria – 1oz. Tequila

instead of Vodka.

HIGHBALL REVIEW

1. What is a Greyhound with a salted rim?

2. What stabilizes the ingredients in these drinks?

3. What is the difference between Soda/7-Up/Tonic?

4. What is a common garnish for Tonic?

5. What is a Rum & Coke with a lime?

6. What tool do you use when making an Old Fashioned?

7. Difference between a Madras and a Sex on the Beach?

AMAZING THINGS TO REMEMBER FROM MY INSTRUCTOR:

CREAM DRINKS

OVERVIEW

The drinks you will be learning in this lesson are most popular after dinner. Many people will

order these drinks instead of dessert. They are rich and creamy in taste and texture.

Bartenders working in dinner houses and restaurants will receive many requests for this type

of drink.

CREAM DRINK HIGHLIGHTS

1. Most of these drinks are served in a chilled, stemmed cocktail glass.

2. The cream used is Half and Half, and must be kept chilled.

3. Establishments will sometimes use vanilla ice cream in place of coffee cream. This will

make the drink very thick, like a milk shake. Substitute 1 scoop of ice cream for 1 oz. of

cream.

4. Cream drinks derive their flavor from the liqueurs used. Liqueurs are a sweetened family

of alcohol made from a variety of fruits, herbs and spices.

5. Crème de Cacao is made in two colors – white and brown. They taste the same, their only

difference is the color.

6. Crème de Menthe is made in two colors – white and green. As with the Crème de Cacao

their only difference is the color.

7. Crème de Noyaux and Crème de Almond are the same flavor.

8. Many establishments will use a Galliano substitute because of its high price. Some of

these substitutes are Neapolitan, Florentino and Vallentino.

9. You should always mix the ingredients for best results. The ingredients are thick and

syrupy and will not blend naturally.

10. When preparing these drinks, always use ice in the mixing tin to chill the ingredients. Use

a strainer to prevent the ice from going into the stemmed cocktail glass. As a rule, ice

should only be put into a stemmed glass to chill it.

11. Special care must be taken when washing mixing equipment and your glasses. The cream

leaves a film on the glass that will rinse out with cold water.

12. Occasionally, a customer may request a cream drink on the rocks, Prepare the drink

according to the recipe and pour over fresh ice in a bucket or large rocks glass.

13. The alcoholic strength of cream drinks is generally 25% - 40% less than most other

alcoholic drinks.

*Be aware glassware and pour ounces will be specific to your establishment. We teach the

standard set by the bar industry but every establishment is a little different. Always think

about the ratios and remember this is more about being a chef than a chemist.

There are two ways to prepare these drinks:

1. One way is by using bar equipment which is less time consuming.

2. The other way is manually, and taking advantage of using flair and style.

DRINK PREPARATION 1 DRINK PREPARATION 2

1. Scoop ice into blender 1. Mixing tin full of ice

2. Pour liquors/liqueurs 2. Pour liquors/liqueurs

3. Pour cream 3. Pour cream

4. Flash blend 5-10 seconds 4. Shake

5. Pour into glass 5. Strain into chilled cocktail glass

Footed Footed Footed Stemmed

Rocks Highball Goblet Cocktail

CREAM DRINK RECIPES

1. BRANDY ALEXANDER

Stemmed cocktail glass, chilled

½ oz. Brandy

½ oz. Brown Crème de Cacao

2 oz. Cream

Nutmeg garnish

2. BANSHEE

Stemmed cocktail glass, chilled

½ oz. Crème de Banana

½ oz. White Crème de Cacao

2 oz. Cream

3. GRASSHOPPER

Stemmed cocktail glass, chilled

½ oz. Green Crème de Menthe

½ oz. White Crème de Cacao

2 oz. Cream

4. DREAMSICLE

Glass, filled with ice

1 oz. Amaretto

1 oz. Orange juice

Fill with Cream

5. TOASTED ALMOND

Glass, filled with ice

½ oz. Kahlua

½ oz. Amaretto

Fill with Cream

6. SMITH & KERNS

Glass, filled with ice

1 oz. Kahlua

2 oz. Cream

Fill with ice

CREAMS REVIEW

1. Do you still use mixing tin if a creams drink is ordered on the rocks?

2. Flavor of Amaretto?

3. Flavor of Kahlua?

4. Substitute for Cream?

5. Difference between White and Dark Crème de Cacao?

6. The two different colors of Crème de Menthe? &

7. What family of alcohol is a liqueur?

AMAZING THINGS TO REMEMBER FROM MY INSTRUCTOR:

MARTINI & MANHATTAN

OVERVIEW

The drinks in this lesson are popular throughout the nation. They are most frequently ordered

before dinner, or during cocktail hour. If you are working in a dinner house, restaurant or

cocktail lounge, they make up more than 30% of your drink orders.

MARTINI & MANHATTAN HIGHLIGHTS

1. “Straight Up” Martinis and Manhattans are more popular with women. “On the rocks” Martinis

and Manhattans are more popular with men. You will always want to ask customers which one

they prefer.

2. Most Martinis ordered are made of Vodka instead of Gin. Manhattans are frequently made with

Canadian Whiskey, Brandy or Bourbon. Always ask customers which liquor they prefer.

3. Stemmed glassware should always be chilled before pouring the drink into it. This chilled glass

will keep the cocktail cold.

4. Dry Vermouth is always poured in first. It has a very pungent taste and aroma. Its purpose is to

enhance the flavor of the Martini and not over power it. By pouring it first, you keep the drink

mixed properly. Also, if you pour the Dry Vermouth after, you risk over pouring Dry Vermouth,

ruining the drink and causing you to pour out expensive liquor.

5. Dry Vermouth differs from Sweet Vermouth both in color and taste. The dry is almost white

(clear) in color with a tart taste and aroma. The sweet is amber in color with a sweet flavor.

6. Many times, a customer will call for a Martini or Manhattan using a brand name liquor. Most

establishments will charge more because a brand name costs the establishment more. Some

establishments will already have the price adjusted for a call but will charge more if a premium is

sold.

7. If a drink is returned, 75% of the time it will be a Martini or Manhattan. Usually the reason is

because the bartender put in too much Dry Vermouth into a Martini; or the wrong kind of

Vermouth into a Manhattan.

8. The word “dry” used in a Martini order refers to the amount of Dry Vermouth. The less Dry

Vermouth you put into a Martini, the drier it becomes. Less = Drier. The word “perfect” used in a

Manhattan order means equal parts of both Sweet and Dry Vermouth.

9. A good bartender will always serve a glass of water with any of these drinks. They are strong in

taste and alcoholic content, and many customers like to drink a little water with them. Always

give the customer a glass of water with the drinks in this lesson.

10. The Southern Comfort Manhattan uses Dry Vermouth to cut the sweetness of the Southern

Comfort.

11. A twist garnish is frequently requested in all of the drinks in this lesson. If so, the twist will

replace the normal garnish.

DRINK PREPARATION

STRAIGHT UP ON THE ROCKS

1. Chill glass 1. Rocks glass, filled with ice

2. Mixing tin, ¾ full of ice 2. Prepare same steps 1-4

3. Pour vermouth 3. Strain into rocks glass

4. Pour liquor 4. Garnish

5. Gently Shake or Stir w bar spoon 5. Stir stick

6. Strain into a chilled stemmed cocktail glass

7. Garnish

Stemmed Cosmo Coupe Old Fashion Rocks

Cocktail Cocktail

DRINK RECIPES

1. MARTINI

Rocks glass, filled with ice or

Chilled stemmed cocktail glass

8-10 Drops Dry Vermouth

2 oz. Gin or Vodka

Olive garnish

2. DRY MARTINI

Rocks glass, filled with ice or

Chilled stemmed cocktail glass

6-8 Drops Dry Vermouth

2 oz. Gin or Vodka

Olive garnish

3. EXTRA DRY MARTINI

Rocks glass, filled with ice or

Chilled stemmed cocktail glass

“Wash” of Dry Vermouth 2-4 Drops

2 oz. Gin or Vodka

Olive garnish

Note: Extra Dry Martinis may not use ANY Dry Vermouth

4. GIBSON

Same as a Martini, but substitute an onion

garnish for the olive garnish

5. MANHATTAN

Rocks glass, filled with ice or

Chilled stemmed cocktail glass

¼ oz. Sweet Vermouth

2 oz. Bourbon\Whiskey

2 Dash of Bitters

Cherry garnish

6. DRY MANHATTAN

Rocks glass, filled with ice or

Chilled stemmed cocktail glass

¼ oz. Dry Vermouth

2 oz. Bourbon\Whiskey

2 Dash of Bitters

Olive garnish

7. PERFECT MANHATTAN

Rocks glass, filled with ice or

Chilled stemmed cocktail glass

1/8 oz. Dry Vermouth

1/8 oz. Sweet Vermouth

2 oz. Bourbon\Whiskey

2 Dash of Bitters

Lemon twist garnish

Note: Perfect refers to “equal parts” Sweet and Dry

Vermouth. Any drink can be ordered as “Perfect.”

8. GIMLET

Rocks glass, filled with ice or

Chilled stemmed cocktail glass

2 oz. Gin

½ oz. Lime juice

Lime garnish

9. VODKA GIMLET

Rocks glass, filled with ice or

Chilled stemmed cocktail glass

*Same as Gimlet made with Vodka

10. ROB ROY

Rocks glass, filled with ice or

Chilled stemmed cocktail glass

¼ oz. Sweet Vermouth

2 oz. Scotch

Cherry garnish

11. SIDE CAR

Rocks glass, filled with ice or

Chilled stemmed cocktail glass

1 ½ oz. Cognac

1 oz. Cointreau

½ oz. Lemon juice

Lemon twist garnish

*Optional Sugared rim

12. COSMOPOLITAN

Rocks glass, filled with ice or

Chilled stemmed cocktail glass

1 ½ oz. Citrus Vodka

½ oz. Triple Sec

Splash Cranberry juice

Splash Lime juice

*Ask, Lemon or Lime Wheel garnish

13. APPLETINI

Chilled stemmed cocktail glass

1 ½ oz. Vodka\Apple Vodka

½ oz. Apple Pucker

Cherry garnish

14. LEMON DROP

Chilled stemmed cocktail glass

1 ½ oz. Vodka\Citrus Vodka

½ oz. Lemonade\Sour

Sugared rim w/ Lemon garnish

15. DIRTY MARTINI

Chilled stemmed cocktail glass

2oz. Vodka (Always)

¼ oz. Olive juice/brine

Olive garnish

MARTINI & MANHATTAN REVIEW

1. What are Martinis garnished with?

2. What Vermouth is in a Manhattan?

3. What questions do you ask for a martini order?

4. What does “Perfect” mean?

5. Difference between Martini and Gibson?

6. The two different types of Vermouth? &

7. What do you always serve with a Martini or Manhattan?

AMAZING THINGS TO REMEMBER FROM MY INSTRUCTOR:

TWO LIQUOR DRINKS

OVERVIEW

In this lesson, you will learn to prepare drinks using two alcoholic ingredients. The use of

liqueur as one of the ingredients will tend to make them sweet and syrupy. They are popular

as anytime drinks. Whenever you use a liquor and liqueur, always pour the liqueur last. It is

heavier and will slowly fall to the bottom and mix the liquor. It gives the cocktail a much

more even flavor.

*Be aware glassware and pour ounces will be specific to your establishment. We teach the

standard set by the bar industry but every establishment is a little different. Always think

about the ratios and remember this is more about being a chef than a chemist.

TWO LIQUOR DRINK HIGHLIGHTS

1. These drinks are popular with customers who like a sweet taste to their cocktails.

2. When you receive a request for a White Russian, White Bull, etc., the “white” in the

drink name means to add cream.

3. These drinks are generally served with a 3 to 1 ratio of liquor to liqueur.

4. If you receive a request for one of these drinks to be dirty, Dirty Mother, the “dirty” in

these drinks refers to the Kahlua. *Dirty means a completely different thing in a Martini!

METHOD OF PREPARATION

1. Rocks glass, filled with ice

2. Pour liquor

3. Pour liqueur

4. Pour cream, if indicated

5. Garnish, if indicated

6. Stir stick

Snifter Rocks Tall Rocks

DRINK RECIPES

1. B & B

Snifter

¾ oz. Brandy

¾ oz. Benedictine

2. BLACK RUSSIAN

Rocks glass, filled with ice

1 ½ oz. Vodka

½ oz. Kahlua

3. DIRTY MOTHER

Rocks glass, filled with ice

1 ½ oz. Brandy

½ oz. Kahlua

4. BRAVE BULL

Rocks glass, filled with ice

1 ½ oz. Tequila

½ oz. Kahlua

5. WHITE RUSSIAN, WHITE BULL,

DIRTY WHITE MOTHER

Same recipe but fill with cream

6. BLACK JAMAICAN

Rocks glass, filled with ice

1 ½ oz. Meyer’s Rum

½ oz. Tia Maria

7. RUSTY NAIL

Rocks glass, filled with ice

1 ½ oz. Scotch

½ oz. Drambuie

8. STINGER

Rocks glass, filled with ice

1 ½ oz. Brandy

½ oz. White Crème de Menthe

9. COLORADO BULLDOG

Tall Rocks glass, filled with ice

1 ½ oz. Vodka

½ oz. Kahlua

1 ½ oz. Cream

Splash Coke

10. ROOTBEER FLOAT

Tall glass, filled with ice

1 ½ oz. Vodka

½ oz. Kahlua

1 ½ oz. Cream

1 oz. Coke

Float ½ oz. Galliano

Whipped Cream

Cherry garnish

TWO LIQUOR DRINK REVIEW

1. What does “white” mean?

2. What soda is splashed in a Colorado Bulldog?

3. Flavor of Kahlua

4. What glass does a Colorado Bulldog come in?

5. Difference between Black Russian and Colorado Bulldog?

6. When should you pour in the liqueur?

AMAZING THINGS TO REMEMBER FROM MY INSTRUCTOR:

SOUR DRINKS

OVERVIEW

In this lesson, you will learn how to make cocktails using a sweetened lemon juice base. The lemon

juice base is called “Sweet & Sour Mix,” “Sweet & Sour,” “Sour Mix” or sometimes just “Sour.” It is

a commercial product containing reconstituted lemon juice, sweeteners and a foaming agent. It also

goes by the name “Margarita Mix” or “Daiquiri Mix.” When shaken or blended, it gives the drink a

frothy head. Most of these drinks must be flash blended, hand shaken or stirred because the

ingredients will not mix naturally. The drinks in this lesson are divided into three main categories: (1)

Short Sours, (2) Iced Teas and Lemonades and (3) Collins and Fizzes.

*Be aware glassware and pour ounces will be specific to your establishment. We teach the

standard set by the bar industry but every establishment is a little different. Always think

about the ratios and remember this is more about being a chef than a chemist.

SOUR HIGHLIGHTS

1. These drinks are more popular during the warmer months. The hotter the weather, the more often

they are ordered. They are cool and refreshing, and have a semi-sweet tart taste.

2. Customers may order a frozen or fruit flavored Daiquiri or Margarita. These are made with a

high-powered electric blender and extra crushed ice. They look and taste like an alcoholic slush.

Two of the more popular types are Banana Daiquiris, made with fresh bananas, and Strawberry

Margaritas made with frozen strawberries.

3. Establishments that serve many of these drinks may use a pre-mix. It is usually poured by using

one of the buttons on the “speed gun.”

4. Sours and Collins may be made with any liquor a customer requests.

5. Customers who order a “Stone Sour” want a drink with a slightly less tart taste. Use equal parts of

Orange juice and Sour mix.

METHOD OF PREPARATION

BLENDED BUILT

1. Mixing tin, 1 small scoop ice 1. Collins glass

2. Pour liquor(s) 2. Pour liquor(s)

3. Pour Sweet & Sour 3. Pour Sweet & Sour / fruit juice

4. Flash blend 3-5 seconds 4. Add soda, if indicated

5. Pour into glass 5. Garnish, if indicated

6. Garnish, if indicated 6. Stir stick or straw

Stemmed Cocktail Margarita Poco Grande Collins Rocks

SHORT SOURS

1. WHISKEY SOUR

Rocks glass, filled with ice

1 oz. Whiskey

2 oz. Sweet & Sour

Cherry garnish

2. AMARETTO SOUR

Rocks glass, filled with ice

1 oz. Amaretto

2 oz. Sweet & Sour

Cherry garnish

3. DAIQUIRI

Chilled stemmed cocktail glass

1 oz. Light Rum

2 oz. Sweet & Sour

Lime garnish

4. MARGARITA

Rocks/Tall Rocks/Margarita

*Salted Rim

1 oz. Tequila

½ oz. Triple Sec

1/8 oz. Lime juice

2 oz. with Sweet & Sour

Lime garnish

ICED TEAS

5. LONG ISLAND ICED TEA

Glass, filled with ice

½ oz. Vodka

½ oz. Rum

½ oz. Gin

½ oz. Triple Sec

** ½ oz. Tequila

2 oz. Sweet & Sour

Fill with Coke

Lemon wedge garnish

6. LONG BEACH ICED TEA

Same recipe as Long Island Iced Tea,

But substitute Cranberry juice for Coke.

LEMONADES

1. LEMONADE

Glass, filled with ice

½ oz. Vodka

½ oz. Rum

½ oz. Gin

½ oz. Triple Sec

2 oz. Sweet & Sour

Fill with 7-Up

Lemon wedge garnish

2. ADIOS MOTHER FUCKER

Glass, filled with ice

½ oz. Vodka

½ oz. Rum

½ oz. Gin

½ oz. Blue Curacao

½ oz. Tequila

2 oz. Sweet & Sour

Fill with 7-Up

Cherry garnish

COLLINS/FIZZES/SLUSHES

1. VODKA COLLINS

Collins glass, filled with ice

1 oz. Vodka

2 oz. Sweet & Sour

Fill with Soda

Cherry garnish

Note: Customer may request any liquor with a Collins

2. TOM COLLINS

Collins glass, filled with ice

1 oz. Gin

2 oz. Sweet & Sour

Filled with Soda

Cherry garnish

Note: Customer may request any liquor with a Fizz

**Varies by establishment

SOURS DRINK REVIEW

1. Margarita questions? , ,

2. Triple Sec substitute in a Top Shelf Marg?

3. Garnish in a Collins?

4. How to up sell a Margarita?

5. Difference between Long Island and Long Beach?

6. Collins mixers?

AMAZING THINGS TO REMEMBER FROM MY INSTRUCTOR:

SHOOTERS & POUSSE CAFÉ DRINKS

OVERVIEW

Since the late 1970’s, shooters have been steadily increasing in popularity at places where younger

people “hang out.” New shooters are being created daily. All shooters have at least two ingredients.

Shooters can be layered or mixed. If layered, they can be made by pouring the ingredients into a shot

glass and placing the shot glass into a refrigerator. (Although this technique is usually not used

anymore) After about an hour, the shooter will be “layered” according to each ingredient’s density. If

you don’t have time to let it chill in the refrigerator, you can layer the shooter by pouring the

ingredients slowly into the shot glass using the back of a bar spoon.

If the recipe calls for you to “mix” the shooter, simply pour the ingredients into a mixing tin with

about ¾ full of ice, gently shake or swirl to incorporate all the ingredients and strain into a shot glass.

A Pousse Café is similar to a layered shooter. The differences are the glass and the number of

ingredients. The Pousse Café is done in a variety of glasses, but never in a shot glass. Also, a Pousse

Café always contains an odd number of layers – three, five or seven. Usually the layers are all

different colors. When done properly, it has the effect of a rainbow in a glass. The Pousse Café is

always served after dinner.

SHOOTERS & POUSSE CAFÉ HIGHLIGHTS

1. Most shooters range 1 - 2oz. in size.

2. Shooters are served in a shot glass. They are usually consumed in a single gulp.

3. Shooters can be layered or mixed.

4. Many shooters have different names, but the same recipe.

5. Many shooters have the same names, but different recipes.

6. Shooters are sometimes made with Jell-O and served in small paper cups.

7. Most shooters are made with equal parts, unless specified.

8. Layering a shooter or Pousse Café requires a knowledge of the densities of liquors and liqueurs. A

“Specific Gravity Sheet,” obtained from the internet will help. This sheet lists the more common

liquors and liqueurs with their specific gravities (i.e., which ones are the heaviest and which are the

lightest)

9. It is possible to “flame” liquors, that is, to set a drink on fire so that it burns with a blue flame. A

Flaming drink is very pretty and makes a great presentation. However, it can be very dangerous! We

recommend that you don’t do it in front of customers, unless you have been trained for it!

Shooter Small Rocks Cordial (footed)

DRINK RECIPES

1. B-52

Layered

1/3 oz. Kahlua

1/3 oz. Bailey’s Irish Cream

1/3 oz. Grand Marnier

2. LEMON DROP

¾ oz. Vodka/Citrus Vodka

¾ oz. Triple Sec

Splash Sour/Lemonade

*Optional Sugar/Sugared Lemon

3. VEGAS BOMB

¾ oz. Crown Royal Whiskey

¾ oz. Peach Schnapps

Splash Red Bull/Energy

4. RED HEADED SLUT

¾ oz. Jägermeister

¾ oz. Peach Schnapps

Splash Cranberry juice

5. WASHINGTON APPLE

¾ oz. Crown Royal Whiskey

¾ oz. Apple Pucker

Splash Cranberry juice

6. SURFER ON ACID

¾ oz. Jägermeister

¾ oz. Malibu Rum

Splash Pineapple juice

7. SLIPPERY NIPPLE

¾ oz. Sambuca

¼ oz. Bailey’s Irish Cream

8. LIQUID COCAINE

1/3 oz. Jägermeister

1/3 oz. Goldschlagger

1/3 oz. Bacardi 151

9. OATMEAL COOKIE

¼ oz. Butterscotch Schnapps

¼ oz. Bailey’s Irish Cream

¼ oz. Jägermeister

¼ oz. Cinnamon Schnapps

10. WHITE GUMMY BEAR

¾ oz. Cherry Vodka

¾ oz. Peach Schnapps

Splash Pineapple juice

Splash 7-Up

11. JAPANESE SEX

¾ oz. Midori

¾ oz. Malibu Rum

Splash Pineapple juice

12. MIND ERASER

Rocks glass, filled with ice

Layered

¾ oz. Kahlua

¾ oz. Vodka

Fill with Soda

13. CHOCOLATE CAKE

¾oz. Frangelico

¾ oz. Vanilla Vodka

*Sugared Lemon

14. KAMIKAZI

¾ oz. Vodka

¾ oz. Triple Sec

Splash Lime juice

15. IRISH CAR BOMB

Pint glass ½ full Guinness

Shooter glass,

¾ oz. Bailey’s Irish Cream

Float ¼ oz. Jameson Irish whiskey

16. ROYAL FLUSH

¾ oz. Crown Royal

¾ oz. Peach Schnapps

Splash Cranberry juice

SHOOTERS REVIEW

1. Flavor of Midori?

2. What does “bomb” tell you about the shot?

3. Garnish for a Choc Cake?

4. Jägermeister flavor?

5. Flavor of Frangelico?

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

AMAZING THINGS TO REMEMBER FROM MY INSTRUCTOR:

EXOTICS

OVERVIEW

The drinks in this lesson are called by several names, depending on where you work. The

most common names are: Exotics, Tropical, Polynesian and Specialties. Most are made with

rum and fruit juice.

EXOTIC DRINK HIGHLIGHTS

1. These drinks are most likely to be ordered in warmer climates, or time of year.

2. Garnishes include flags, oranges, pineapple slices, coconut slices and small umbrellas.

Even fresh flowers are common.

3. These drinks may be pre-mixed in places where they are popular and even dispensed

from the speed gun.

4. The glasses used for these drinks vary from a simple Collins glass to unique vessels, such

as footed Tiki bowls, flower vases, and even pottery bowls shaped like human skulls, and

even hollowed out pineapples or coconuts.

Collins Hurricane Poco Grande Bolta Grande

DRINK PREPARATION

1. Specialty or Collins glass, filled with ice

2. Pour liquors

3. Pour mixes

4. Shake or mix if desired

5. Garnish with a flag

DRINK RECIPES

1. MAI TAI

½ oz. Light Rum

½ oz. Amaretto

½ oz. Triple Sec

2 oz. Pineapple juice

2 oz. Orange juice

2 oz. Cranberry juice

Float ½ oz Dark Meyers Rum

Flag garnish

2. BLUE HAWAIIAN

1/3 oz. Vodka

1/3 oz. Malibu Rum

½ oz. Blue Curacao

3 oz. Pineapple juice

Fill with Sweet & Sour

Flag garnish

3. HURRICANE

2 oz. Light Rum

2 oz. Dark Rum

2 oz. Passion fruit juice

1 oz. Orange juice

Juice of half a lime

1 Tbs Simple Syrup

1 Tbs Grenadine

Flag garnish

4. PINA COLADA

2 oz. Light Rum

2 oz. Pineapple juice

1 ½ oz. Cream of Coconut

Flag garnish

5. MOJITO

Muddle: 6 Mint Leaves

2 oz. Light Rum

1/3 oz. Juice from Limes

¼ oz. Simple Syrup

Fill with Soda

Mint & Lime garnish

6. MOSCOW MULE

Copper Mug, filled with ice

Squeeze Limes over ice

1 ½ oz. Vodka

Fill with Ginger Beer

EXOTICS REVIEW

1. Flavor of Pina Colada?

2. What is a Moscow Mule served in?

3. Garnish for a Mojito?

4. What is a “flag”?

5. Why do you “muddle”?

6. What tool do you use to muddle?

AMAZING THINGS TO REMEMBER FROM MY INSTRUCTOR:

GARNISHES

OVERVIEW

Garnishes are meant to either enhance the appearance of the drink or actually flavor the drink. As a

rule, the citrus garnishes, specifically lemons and limes, flavor the drink. Other garnishes, such as

cherries and olives, enhance the drinks appearance.

POPULAR GARNISHES

The following is a list of popular garnishes and the drinks in which they are most commonly

used:

Garnish

Celery Stalk

Cocktail Onion

Coffee Beans

Flag (Orange)

Flag (Pineapple)

Green Olives

Jalapeno Pepper

Lemon Twist

Lemon Wedge

Lemon Wheel

Traditional Use

Bloody Mary/Maria

Gibson, Vodka

Gibson

Sambuca con

Mosca

Old Fashions,

Exotic

Pina Colada, Mai

Tai

Martini

Cajun Martini

Martini, Perfect

Manhattan, Perfect

Rob Roy

Long Island Iced

Tea

Sangria, Punches,

Cosmo

Garnish

Lime Wedge

Lime Wheel

Maraschino Cherry

Nutmeg

Orange

Pineapple

Salt

Sugar

Whipped Cream

Traditional Use

Cuba Libre,

Margarita, Bloody

Mary, Gin & Tonic,

Vodka Tonic, etc

Margarita, Cosmo

Manhattan, Rob

Roy, Sours

Brandy & Plain

Alexanders

Old Fashions

Pina Colada, Chi

Chi

Margarita, Salty

Dog & Bloody

Mary

Daiquiri, Lemon

Drop

Hot Drinks, Coffee

Drinks, Virgin

Daiquiris

WINES & CHAMPAGNE

OVERVIEW

Wine is the oldest alcoholic beverage. It dates back, according to some sources, more than 5,000 years.

Wines vary greatly in quality and price. Although price is one indication of quality, there are some

inexpensive wines that are quite good. Some restaurants, resorts and hotels have a wine cellar with a

extensive wine list. There also may be a wine steward whose sole responsibility is to know about, and be

able to recommend, wine or champagne in various dining situations. Wines are named after the grapes

which are used. For example, chardonnay wine is made from chardonnay grapes.

WHAT WINE IS

Wine is the pure, naturally fermented juice of ripe grapes or other fruits. In fermentation, yeast, which

forms naturally on the grape and is most often added to the juice, converts the natural sugar of the juice

into alcohol and carbon dioxide. Fermentation is stopped when the alcohol in the newly created wine

reaches a level, typically above 12.5% by volume, mortal to the yeast. When all the natural grape sugar is

converted to alcohol, a wine is described as dry, once again typically over 12.5% by volume. When a

wine has residual or unfermented sugar still in solution it is described as sweet. The level of sweetness is

determined by the percentage of residual sugar.

Wine fits into the following categories:

• Table Wine: Red, White, Blush or Rose. Most have an alcohol content of below 14% and are

made to accompany any food.

• Fortified /Dessert Wines: They have an alcohol content of 15% to 24% and have had neutral

grape spirit added at some point during vinification.

• Sparkling Wines: These wines contain carbon dioxide as a result of a second fermentation either

in the bottle, Champagne most famously, or in large closed tanks. Asti and Prosecco are common

inexpensive brands.

There are essentially three colors of “house” wines (sometimes called “table” wines.):

The juices of nearly all grapes are white; the color comes from the skins.

1. White Wine – made from a blend of up to eight different grape varieties. White wine is fermented

without the skins, which is removed right after crushing. High quality wines will be aged in wood

casks, which tend to make them more expensive.

White wines, while normally considered to be “fruity”, are often well balanced between dry and

sweet. White wines are light in body and usually have a slight yellowish color. White wines are

usually served chilled.

There are many different kinds of white wines. Two of the more popular ones are Chablis and

Chardonnay.

2. Rose Wine – sometimes called “blush” wine, rose is similar in most respects to white wine.

The two exceptions are first, rose is a slight pink color. This is obtained when Rose Wine is

fermented with the skins for a short time and then the juice is drawn off to finish the fermentation

alone. Second, rose wines tend to be a little sweeter than white wines. White and rose wines are

usually served chilled. The most popular rose wine is called White Zinfandel.

3. Red Wine – also made by blending various grapes. Red Wine is fermented with the skins of the

grapes, thus the natural pigment from the skin enters the wine and gives it the color. As with other

types of high quality wines, good red wines are aged in wooden casks.

Red wines usually have an oak flavor and fuller in body than either white or rose, Red wine is usually

served at room temperature.

Two of the more popular red wines are Merlot and Cabernet Sauvignon.

INTRODUCTION TO WINE SERVICE

A guest’s dining experience is not complete without proper wine service. A server/bartender is not

maximizing income opportunities without proper wine service skills. A meal is not truly complete without

the accompaniment of wine. Proper wine service brands a restaurant and ensures repeat clientele and

positive reputation. Guests will return often and recommend the place to their friends, thus causing the

restaurant and the team members to prosper. Second, the sale of a glass or a bottle of wine adds to the

guest’s check thereby automatically increasing tips. Third, wine adds to the profit of the establishment.

The information in this book is intended to provide you with the foundation on which you can develop

wine confidence through knowledge. This knowledge will not only benefit you as a bartender, but will

ultimately provide you with personal satisfaction as a consumer of wine.

TEMPERATURE:

Wine is at its best when it is served at the right temperature. Bear in mind room temperature refers to a

room’s temperature prior to artificial environment. Lighter red wines are best served at 58-62º F while

fuller reds are better at 62-65ºF. White wines contain very little tannin and have a higher acidity than red

wines. Chilling white wines brings out the fruity flavor of the wine, and makes the acidity more

pronounced and the wines more enjoyable and refreshing. Be careful not to over chill, 46-48º F for

Champagne and sparkling wines, 47-52º F for lighter whites, and 52-55º F for fuller whites. Always

remember to ask the guest how they like the wine, as they are the final arbiter of proper service

temperature.

TIMING:

Generally wine should be brought to the table as soon as possible. This is especially important when

serving red wines in order to allow them to breathe. If a decanter is not available, offer to pour the wine

into the glass so it may breathe in the glass. Remember, simply removing the cork has no real impact on

the wine in the short term.

*NOTE: If a cold wine or sparkling wine is being presented, place a napkin under the bottle to avoid

dripping condensation. This will also prevent the bottle from slipping.

*NOTE: If the wine is served chilled, ask the host if a wine bucket is desired; if so place the bottle in the

wine bucket next to the host. Place a clean towel over the neck of the bottle to use when serving seconds.

To do the presentation properly, buy a French wine screw. (It comes in the schools Mixing Kit) That’s the

kind that will fit into your pocket and works on a lever principal. It should also have a small knife blade

on the other side.

PRESENTATION:

1. Always present the bottle on the right of the person (the host) who ordered the wine. The bottle

should be intact; i.e. no cork or capsule removed.

2. Present the bottle with the label facing the host and repeat the year, the winery, and the type of

wine to verify that the bottle is the one the guest requested. This is extremely important. Await

approval from the host before opening the bottle.

3. Open the bottle using the correct procedure.

4. Pour approximately 1-2 oz of wine into the glass of the host.

5. Await approval, again facing the label to the host.

6. If the host approved, continue with the service.

7. If the host disapproves or considers the wine undrinkable, remove the glass and the bottle and

bring the bottle to the manager’s attention, who probably will authorize another bottle be

presented.

8. If the wine is red, ask the host if pouring is desired at this time to allow the wine to breathe.

9. Pour even amounts of wine into each person’s glass, moving clockwise around the table. Always

pour ladies first then gentlemen. Pour the wine for the host last. Remember there are 25 ounces in

a bottle of wine. You should know what a 4-ounce, 5-ounce and 6 ounce pour looks like in your

outlets glassware. Further, you should know what a 4-ounce, 5-ounce and 6 ounce pour feels like

as you pour it. Never pour more than 6 ounces in glass regardless of the volume of the glass.

10. Give the bottle a slight twist of the wrist, counter clockwise when finishing each pour to prevent

dripping. You should always have a serviette in your non-pouring hand to wipe the bottle of drips

after each pour.

11. Always pour the wine with the glass on the table and try to avoid contact between bottle and

glass.

12. After all guests have been served, place the bottle to the right of the host with the label facing the

host.

13. Keep an eye on the table and replenish glasses as needed.

CHAMPAGNE

Champagne is basically white wine that has been bottled with a special type of yeast. The yeast produces

bubbles that are dissolved in the wine. The best Champagnes are made with the best white wines.

Because of the amount of pressure inside a bottle of Champagne, great care must be exercised when

uncorking a bottle of Champagne. Here are some tips on opening and serving Champagne:

1. One important first step when learning how to open Champagne is to recognize the importance of

chilling. Before opening, make sure your bottle of sparkling wine is well chilled. Sparkling

beverages bubble and foam much more at warmer temperatures. I suggest sitting your bottle in an

ice water bath for at least 15 to 30 minutes before opening. Alternatively, you can set your bottle

in your refrigerator for at least 30 minutes.

2. Find a kitchen towel (preferably an attractive one if you are serving guests!) and bring that and

your chilled bottle to your table.

3. The first step is to remove the foil capsule on the top of the Champagne bottle. Some bottles have

a tab that you can pull to cut the foil around the top for easy removal. If not, you can simply pull

the entire capsule off or cut it with a foil cutter like you would for a regular wine bottle. However,

note that you should cut further down on the neck of the bottle as the very top of the capsule is

over the cork and wire cage.

4. Once your foil is off, you will have exposed a wire cage that covers the cork and holds it down.

This cage has a little handle, shaped like a wire loop, which is bent up against the side of the

cage. Pull this down so that it is perpendicular to the bottle. Twist it with your fingers

counterclockwise until it releases. When it is loose you can open and remove the cage completely

from the top of the bottle. Set this aside. Alternatively, some people choose to simply loosen the

wire cage but to leave it on while pulling out the cork.

5. From this point on, be aware that the cork is free and can occasionally be pushed out by the

pressure in the bottle. This is particularly true if the bottle is not adequately chilled prior to open.

So keep an eye on it or keep your hand on it at all times. A flying cork can actually cause harm so

watch out!

6. Now the important part! Wrap the towel around the head of the cork and grasp it firmly with your

left hand, holding the body of the bottle in your right hand.

7. With your right hand and the base of the bottle steadied against your hip or the side of your body,

slowly begin to twist the bottle while holding the cork still and providing some counter-traction

with your left hand. As you twist, slowly increase the distance between your hands so that the

cork twists out slowly. This should all be done in a slow and controlled manner so that the cork

does not pop out too fast.

8. As you get to the end of the cork, slow your pulling and twisting so that the last bit of cork comes

out very slowly and in a controlled manner. It actually helps to slightly resist the cork's

movement out and try to push it back in. This will help slow its exit so that it comes out gently. In

this way you can limit the escape of air to a faint hiss. Be sure at this point that the bottle is

angled upward somewhat so that when the cork does come out you are not pouring wine all over

the floor or yourself! As it comes free, return the bottle to a fully upright position and return

gently to your Champagne bucket or serve immediately.

DRINK RECIPES

1. SANGRIA

Wine glass, ice

Build in glass

3-4 oz. Dry red wine

¾ oz. Peach Schnapps

1 ½ oz. Orange juice

1 ½ oz. Sweet & Sour

¾ oz. Grenadine

¾ oz. Rose’s Lime juice

2. KIR

Wine glass

¾ fill with white wine

Float ½ oz. Crème de Cassis

Lemon twist garnish

3. WINE COOLER

Wine glass, ice

½ fill wine

½ fill with 7-Up

Lemon twist garnish

NOTE: may be ordered with any type of wine

4. BELLINI

Champagne flute, chilled

½ fill Champagne

½ fill fresh peach puree

*1/2 oz. Peach Schnapps Optional

5. CHAMPANGE COCKTAIL

Champagne flute, chilled

Sugar cubed soaked in bitters

Lemon twist

Muddle

Fill with champagne

6. MIMOSA

Champagne glass

½ fill with Orange juice

½ fill with Champagne

Orange or strawberry garnish

WINE & CHAMPAGNE REVIEW

1. 3 House/Table wines? - -

2. What is Champagne served in?

3. What is in a Mimosa?

4. What should you check your glass for?

5. Why do you use a towel when opening Champagne?

6. What tool do you use to open a bottle of wine?

AMAZING THINGS TO REMEMBER FROM MY INSTRUCTOR:

HOT DRINKS

OVERVIEW

Coffee and hot drinks tend to be served mainly as after dinner drinks or as a cold weather drink. Liquors,

Liqueurs or a combination of both can be used in these drinks. If you are working in a dinner house or

restaurant, you will be making these drinks frequently. Different establishments have their own in house

specialty coffee and hot drinks. Once you have learned the basics of making these type drinks, you can

create some of your own.

HOT DRINK HIGHLIGHTS

1. The general rules are when using liquor, sugar of some form such as granulated, cubed or raw,

Sweet & Low, simple syrup or honey should be used to cut the alcoholic bite of the drink. When

a liqueur is used, sugar should NOT be used since liqueurs already contain 2 ½ % sugars.

2. It is still proper to always ask the customer if they would like cream and sugar with all hot drinks.

3. Any of these drinks can be served with whipped cream if the customer desires.

4. Many things can be used to decorate whipped cream: spices, chocolate shavings, liqueurs, etc.

5. Hot chocolate drinks can be just as popular as coffee drinks.

6. Although these drinks do not have ice, they are usually served with short straws or sip straws.

DRINK PREPARATION

COFFEE & HOT DRINKS

1. Cup/Mug heated

2. Pour liquor or liqueur

3. Add sugar if required

4. Fill ¾ with Hot Coffee or Water

5. Top with whipped cream, if indicated

6. Stir stick

7. Garnish, if indicated

Footed Glass Mug/Glass with handle

DRINK RECIPES

1. IRISH COFFEE

Coffee Mug or glass with handle

1 Sugar cube

1 oz. Irish whiskey

Fill with Hot coffee

Top with whipped cream

Crème de Menthe garnish

2. ITALIAN COFFEE

Coffee mug or glass with handle

1 oz. Amaretto

Fill with Hot coffee

Top with whipped cream

3. MEXICAN COFFEE

Coffee mug or glass with handle

1 oz. Kahlua

Fill with Hot coffee

4. HOT TODDY

Coffee Mug or glass with handle

1 oz. Bourbon or Brandy

½ oz. Honey

Fill with Hot Water

Lemon squeeze

*Tea Bag Optional

5. HOT BUTTERED RUM

Coffee Mug or glass with handle

1 oz. Light, Dark or Spiced Rum

1 bar spoon of Hot Buttered Rum Batter Mix

Fill with Hot Water

Sprinkle with Cinnamon/Nutmeg garnish

HOT DRINKS REVIEW

1. Flavor of Amaretto?

2. What is a Hot Drink served in?

3. Garnish for a Italian Coffee?

4. What is in a Mexican Coffee?

5. What glassware should you use with every Hot Drink?

AMAZING THINGS TO REMEMBER FROM MY INSTRUCTOR:

BEER

TYPES OF BEER

Beer is an alcoholic beverage that is fermented and brewed from barley, corn, hops, water and yeast. The

beer brewing process begins with pure water, corn and malted barley. The corn and malted barley are

cooked to create a mash. The wort is transferred to the brew kettles, where it is boiled, and hops are

added. Yeast, which converts sugar into alcohol and carbon dioxide, and sterile air are added next, and the

wort moves to fermentation tanks. Two different types of yeast can be used – bottom and top. Bottom

yeast settles to the bottom of the tanks after converting all the sugar and the resulting beer is Lager. Top

yeast rises to the top of the tank when it’s done with the sugar, and the beer it produces is Ale.

LAGER: The term is derived from a German word that means to store or stock. It refers to the long

period of lagering, wherein the beer is stored in cellars to undergo the slow second fermentation. The

aging of a better lager will last for several months; most domestics see little more than a week in a cellar

time. Lagers are generally pale gold in color, light in body, and flavored with a medium to light hop taste.

The term pilsner and lager are used interchangeably throughout most of the world today.

Alcohol content: Usually 3% - 3.8 %

FACT: In the United States malt beverages with alcohol content higher than 5% must be call Malt Liquor,

Stout, Porter or Ale. They cannot be labeled beer.

ALE: Ale is more vinous in nature and possesses a greater percentage of alcohol, it is more aromatic,

more full of bodied, and has a more pronounced hop flavor and tartness.

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

Alcohol content: Usually 4% – 5%

STOUT: Stout is dark in color, (almost black) a rich malty flavor usually combined with a rather strong

bitter hop taste and a high alcohol content. The dark color is attributed to the main ingredient of the beer,

roasted barley.

Alcohol content: Usually 5% - 6.5%

FACT: Stout usually has a low to medium carbonation and is best served at temperatures above 45

degrees.

BOCK: Bock is a dark beer with a slightly sweet malt flavor and strong hop background bock is brewed

in the winter for consumption in the spring. True Bock derives its color from the heat treatment given the

barley in the malting process and may have as much as ten percent alcohol by weight. The style has

seasonal associations, with the month of May (Maibock), and with autumn, often labeled with a goat

symbol. Bock means male goat in various Germanic languages. Usually served best at room temperature

or slightly chilled.

FACT: Many artificial bocks are produced today that are colored and flavored by a prepared syrup

containing caramelized sugar.

WEISS: White beer or wheat beer. This beer’s major market is in Germany, yet, was first developed in

England. Made from wheat and barley malt, it has a distinctive sharp yeasty or bready aroma and a taste

by itself. Hence it is usually served with a slice of lemon or orange, whereupon it becomes more like a

lightly flavored, pleasant effervescent liqueur. It is white colored and cloudy with a rich foam.

PORTER: Porter is made with charcoal or colored malt and is a dark brown, heavy-bodied malty

flavored brew with a slightly sweet taste and a less pronounced hop flavor than ale.

TERMS FOR BEER TASTING

Acidic – have a taste of acid. A predominance of sourness

Aftertaste – a palate sensation that occurs after the beer has been swallowed.

Aroma – fragrance, usually in a pleasant sense: applied to a beverage, it is the component of the

odor that derives from the ingredients of the beverage. As opposed to the bouquet which is the

result of by-products from the fermentation.

Balance – the texture of a beer concerned with the harmony of various flavors and sensations.

Barley – a cereal grass with bearded spikes of the flower seed or grain. Barley is the most

suitable cereal gran for making malt beverages. It provides flavor, head, body and color.

Bitter – the tangy or sharp taste in beer that results from hops; without the bitterness a beer has

no zest, with too much bitterness it is hard and biting.

Body – the mouth-filling property of a beer. Taken at its extreme, stout has a heavy or full body.

Pale low-calorie beer may be thin or watery.

Calorie – the unit of heat needed to raise a kilogram of water one degree Celsius: human-body

intake and energy expenditure are measured in Calories. A twelve-ounce portion of beer has

some 150 calories.

Enzyme – an organic substance that converts starch into soluble substances such as sugars.

Fermentation – the breakdown of complex molecules in organic compounds caused by the

action of ferment (such as yeast). In malt beverages, it is the decomposition of sugar into ethyl

alcohol and carbon dioxide.

Finish – that part of the palate sensation that occurs just before and during swallowing. The resin

or extract from the cones.

Hops – the dried ripe cones of the female flowers of a climbing-vine of the nettle family. They

are used for bittering and preserving beer.

Malt – barley that has been steeped in water to produce sprouting then kiln-dried.

Pasteurize – to subject to a temperature of 142-145 degrees Fahrenheit for thirty minutes to

destroy disease-producing bacteria and to check fermentation.

Skunky – like the peculiar aroma of a skunk. A beer may smell and taste of skunk. A defect

found usually in well-hopped beers and caused, it is believed, by photosynthesis.

Yeast – the ferment or fermenting agent, which turns the wort into beer. In particular, in beer

making the yeast is the strain Saccharomyces cervisiae, or Brewer’s yeast.

TAPPING A KEG

You tap a keg by using a keg coupler. You will need to purchase the correct coupler to match the brand of

beer keg you have. You can refer to our compatibility guide to find which coupler is right for you.

• Do not agitate the keg. If there has been excessive agitation during transportation, allow the keg

to settle for 1 to 2 hours before tapping.

• Make sure the beer faucet is in the off position prior to tapping.

• Remove the dust cover from the beer keg.

• Make sure that the keg coupler handle is in the up (off) position.

• Align lug locks on tavern head with lug housing in top of keg;

insert tavern head.

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

now secured to keg.

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

CO2 ports in keg. The keg is now tapped.

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

draw beer.

BEER REVIEW

1. Flavor of Weiss beer?

2. What is a beer served in?

3. Garnish for a Wheat beer?

4. What is “skunky”?

5. What should you serve with every beer?

AMAZING THINGS TO REMEMBER FROM MY INSTRUCTOR:

CUSTOMER SERVICE

OVERVIEW

Knowing how to mix drinks is only part of being a true Professional Bartender. The other part is to know

how to give friendly, courteous and effective service. Good service is the name of the game.

The bar business is extremely competitive. Most bars sell the same liquors at approximately the same

price. What brings the customers back time after time to the same place? One of the major reasons is how

the bartender conducts him or herself in dealing with the public. If bartenders are efficient, friendly and

courteous, people will return. But, if they are slow, never smile, don’t bother to say hello….why should

they return? Number One Rule, treat them like your best friend.

Experience will teach you that bartenders who give the best service are the ones who can demand the

highest salaries, because owners and managers realize that these individuals are valuable assets to the

business. People who give excellent service are also the ones who make the most money in tips. If you

give poor service or average service to a customer and they don’t tip you, don’t be surprised – they

shouldn’t. You should only receive a tip for doing the little extras. Tips are NOT a “right” they are an

appreciation from your customer.

How much money you will make as a bartender will depend upon your attitude and the effort you are

willing to put forth. Often two different bartenders work the same bar and serve the same customers and

one of them will make twice as much in tips as the other. One of them put forth twice the effort in serving

customers. How much you will make will depend upon you and how well you apply these service points.

Your instructor will review the important points of giving good service. Knowing these points is as

important as knowing the recipes for drinks. You should not only become familiar with them, but you

should constantly review them to be sure that you are conducting yourself properly in dealing with your

customers.

CUSTOMER SERVICE HIGHLIGHTS

SERVING AND HANDLING MIXED DRINKS “Serving and Handling” means a great deal more than

mixing one drink at a time. A professional mixologist must not only be prepared to mix drinks for those

customers sitting and standing at the bar but, in a many cases, for numerous cocktail servers who

sometimes order 10 or more drinks at one time. Orders must be prepared swiftly and accurately. In most

establishments, there is absolutely no time available for “remembering the ingredients.” The old

expression, “practice makes perfect” doesn’t really apply here. At The Bartending School of Denver, we

emphasize “perfect practice makes perfect.”

The term “mixology” usually refers to a bartender’s knowledge and skill, but a manager must know

everything a bartender knows and more. A manager may not have a bartender’s dexterity and not know

as many drink recipes, but it is the manager who decides how drinks are made in the establishment. It is

also the manager who trains the bartenders in the ways of the house. This part of the program is aimed at

giving the professional a thorough understanding of (1) the structure of a good drink, (2) the structure and

essential ingredients of each different type drink, and (3) the mixing methods. Step-by-step instructions

and as much hands-on experience will help you learn quickly.

MAKE A GOOD FIRST IMPRESSION

Look as good as you possibly can. Your clothes should always be neat, pressed and clean. Stand up

straight – don’t slouch or lean on the bar. Look like a professional and you will be treated as one. Wear

comfortable shoes so you won’t be inclined to lean or sit.

BEING FRIENDLY

Greet everyone, take notice when a customer has just entered your bar, Say “Hi there, I’ll be right with

you.”

Go down to the customer and place a cocktail napkin or coaster in front of them and at the same time

acknowledge them with a smile and a few words.

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

SERVE LADIES FIRST!

BE SOCIABLE – Good bartenders try to be friendly to everyone when they aren’t busy making drinks.

This doesn’t mean that you should solve customer’s problems, but they should make small talk. This

builds business for the house and will increase a bartender’s tips. Bartenders who have a friendly, sociable

attitude will have regular clientele.

Leave your troubles at home. When you’re behind the bar, be cheerful and outgoing. There is plenty of

time to commiserate when you’re off – but while on duty you want everybody happy. Remember that if

your customers just want to drink, they could buy a bottle and stay home. They are out for a reason – for

company, atmosphere, music…..Whatever the reason, you want to see that people are having fun.

The social aspects of bartending come into play when servicing customers at the bar. It is here that you

can fully inject your personality into your work. Some customers sit at the bar to chat while others prefer

to be left alone. You will learn to feel these things out. Many customers at the bar look to you to entertain

them.

BE NEAT – Your duties as a bartender will include keeping your bar spotless. Constantly clean your bar

top when you have the opportunity. Never allow customers to sit down to a dirty bar top. If you find

yourself busy and notice a new face at your bar, take the clean bar towel with you and wipe the area so

they are not sitting in someone else’s mess. It shows you care. Be sure to serve a fresh cocktail napkin

with every drink, so their place at the bar is always dry and comfortable.

As soon as a customer leaves, immediately remove any glasses, and wipe down the bar top.

BE EFFICENT – Don’t wait for a customer to call you. If you see someone is going to be ready for a

drink, go over to them and make yourself available.

BE ALERT – Keep looking up and down your bar try to anticipate when customers will need your

services. A biggest fail of a new bartender is that they haven’t mastered the ability to anticipate their

customer’s needs. An attentive bartender, with a great positive attitude, makes the best tips! Even if

you are super busy, a quick “I will be right with you” can usually buy you the time you need to finish

your current order and get back to that customer without making them feel unimportant. *Usually, but

not always, customers will see that you are busy and just need you to acknowledge them.

COUNTING CHANGE – Count your change. People love to argue about money, so count your change

carefully. When you pick up a bill, announce the amount of the bill, even if the customer does not appear

to be listening. Example: “Your total was $9.50 out of $20.00.” Don’t put the $20 dollar bill directly into

your drawer, place it on top until you have counted out the change (this will help you avoid any confusion

as to what the customer gave you), then put the bill away. Then count the change back to the customer.

LEGAL ASPECT

OBEY ALL STATE AND FEDERAL LAWS

MARRIAGE OF LIQUOR: It is illegal to transfer liquor from one bottle to another, even if it is

the exact same brand.

ALWAYS CHECK FOR PROPER LEGAL IDENTIFICATION: Some State laws require every

person in a bar to have proper identification.

The four most common acceptable forms of ID are:

1. State issued ID

2. State issued Driver’s License

3. Military ID

4. Passport

*All with a picture

*Expired ID’s are NOT valid.

The legal drinking age is at least 21 years of age. Never assume someone’s age. It is illegal to

serve a minor. Refuse service if necessary.

DO NOT OVERSERVE: It is illegal to serve an obviously intoxicated person. The federal “dram

shop” act states you may be liable for alcohol-related damages incurred by a patron you served.

If someone becomes drunk in your bar, politely but firmly refuse to serve them anything

alcoholic. Best practice is to offer them something else; water, something to eat, soda, etc.

KNOW YOUR CLOSING TIME: Give “last call” ahead of time and stick to it. This keeps you

from being in the position of taking customer’s drinks away. It is illegal to serve alcohol, or for

patrons to continue to drink in your establishment after the time your state requires. Colorado

State Law is 2:00am.

INTERVIEWS

OVERVIEW

As a graduate of The Bartending School of Denver, you are more likely to get a job as a bartender.

However, no one can guarantee you a position. We have a job assistance service, but getting the job

depends mostly on you. Your instructor will review some tips on how to best present yourself when you

go to an interview, or if you’re just out looking for a job.

INTERVIEW HIGHLIGHTS

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

The way you look when you go on an interview counts for at least 50% toward your chances of

getting the job.

2. Go alone – Don’t take anyone with you, the manager wants to meet the confident you, not your

friends.

3. Don’t “Pre-judge” – Outside appearance or area are not necessarily indicators of how busy a

place is. Many busy establishments with good potential may not be great looking on the outside.

Go in, talk with the bartender or manager and get a feel for the place.

4. Don’t be demanding – Some people will say they need to make $x amount a shift. Don’t ask for

special conditions on hours or days off, the more flexible you are, the better.

5. Don’t be too choosy – When you are starting out, you should take any job you can to gain

practical experience. Actual work experience, dealing with real paying customers is invaluable. A

few weeks of actual work will be great on your confidence.

6. Don’t get discouraged – Don’t worry if you haven’t found a job after a few interviews. Each bar

is different and may require a certain amount of experience or be looking for a particular type of

person. Bear in mind there are always places that need bartenders that are your type. It takes time

and perseverance to land the right type of job for you.

Here are some more tips when looking for a job:

1. Go into the establishment first. Get a feel for the place. If it is busy, DO NOT ask to speak to

someone about employment. Go back another time when it is not busy. Avoid lunch time, Happy

Hours and Dinner hours.

2. When you go into to speak to the person who is hiring, don’t ask the hostess, waitress or

bartender if they need help. They probably don’t know. Just ask to speak to the person in charge

of hiring.

3. When you meet the person in charge, ask if they are accepting applications for employment.

Don’t ask if there is an opening for a bartender: Filling out an application or leaving your resume

will give the manager the opportunity to evaluate you without making a commitment.

4. If the manager says they don’t need any help at the moment, ask them if you may leave your

resume with them in case something comes available.

THE DO’S : THE DON’TS:

• “Burn” ice if there is any chance that

shattered glass may have fallen into the

ice bin. Empty all the ice out and rinse

with Hot Water. Using a paper towel

wipe out the bin to be sure all the glass

has been removed.

• Serve fresh cocktail napkin with every

drink

• Rinse out mixing tin and other

equipment after every use.

• If juices or Bloody Mary mix have been

sitting, shake before you serve.

• Cover garnishes with a damp napkin to

preserve them or keep the lid closed.

• Always rotate garnishes when

restocking, putting the fresh on the

bottom.

• Rotate beer in the coolers when stocking

so the older bottles are served first and

don’t expire.

• Taste fresh juices and creams to ensure

they are fresh.

• Check CO2 tank if beer or soda is flat.

• Memorize your well bottle locations.

• Put bottles back as soon as you are

finished with them.

• Disassemble and soak the soda gun in

soda water every night.

• Put anything in the ice to keep it cold, it

could break and contaminate your ice.

• Scoop ice with glass.

• Wash your equipment in dirty or cold

water. You will need to change your

washing water if it is not hot enough or

clean. The cleaning chemicals will have

lost their effectiveness.

• “Marry” liquor! – consolidating two

open bottles of the same liquor into one

bottle. IT IS ILLEGAL!

EMPLOYMENT GROUND RULES

In order to achieve our goals of taking care of our guests by providing them with the most

excellent service and products, we have Ground Rules. These create an organized and supportive

environment for getting our job done in the most efficient way possible. Here’s what is expected

of you:

THE THREE MOST IMPORTANT RULES:

1. Be on time! – Best is to be 15 minutes early - Attendance

2. Look good – Appearance

3. Feel good – Attitude

Attendance:

The establishment and your coworkers are counting on you. Be on the floor AND ready

to go at your scheduled time. Tardiness is one of the biggest reasons you could lose your

job.

If there is an emergency and you are running late or not going to make it, communicate

it! A lot of establishments have a “No Call/No Show” policy that means if you do not

communicate with them, they take it as, you quit and you will not have a job.

Appearance:

Take pride in your appearance. People like to see a clean, nice smelling bartender. Do not

ever get ready at work, when you walk in, you should be ready to go.

Attitude:

Be sure you are welcoming to all your guests. They have come to your establishment to

enjoy themselves. Be sure to smile, say hi and let them know you are there to take care of

them. Great habit is to treat them as you would a guest in your house.

JOB RESPONSIBILITIES

The bartender’s responsibility is to make cocktails for guests at the bar and for servers who are taking

care of tables. Both of these must be done quickly and accurately. Along with these two skills, the

bartender must be personable, well-groomed, maintain a neat bar, and always be looking for ways to

make the guest’s experience more enjoyable. Finally, the bartender must know the Beverage

Department’s standard operations and control procedures. (These may vary from establishment to

establishment)

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

2. Proper glassware per drink.

3. Proper garnishes for each drink.

4. Know the “pour policy”.

5. Know Opening, during (running), closing sidework/procedures.

6. Know the establishments “station chart” and “steps of service”.

7. Know the drink abbreviations.

8. Know the pricing structure for drinks.

9. Know how to process guest checks.

10. Know how to settle/pay all guest checks and proper cash handling and paperwork.

11. Know proper selling techniques and customer relation policy.

12. Know the Menu, drink and food.

13. Know the proper requisition procedure for supplies.

14. Know the liquor laws and responsibilities.

15. To serve drinks quickly and accurately to other staff and be helpful with abbreviations, garnishes

and glassware.

16. To keep bar area clean and orderly at all times.

FIVE SECRETS TO YOUR SUCCESS

1. Know your job and do it well every shift!

2. Know your supervisors expectations and try to exceed them.

3. Try to exceed the guest’s expectations.

4. Create happy guests through teamwork, there is no such thing as “not my guest”, treat every guest

as if they were yours.

5. Always be enthusiastic about your job, bring your positive energy with you to work. It is

contagious!

Being a great employee isn’t always easy, especially if you’re having a bad day. Make it your challenge

not to let your feelings stop you from taking care of your guests and to be the best team player.

ALCOHOLS

No professional bar manager or bartender should be unacquainted with the production process of major

product types. On the following pages is a quick guide to leading alcoholic beverages sold in the US.

WHISKEY

Whiskey is a spirit, aged in wood, obtained from

the distillation of a fermented mash of grain.

Whisky or Whiskey is a type of distilled

alcoholic beverage made from fermented grain

mash. Various grains (which may be malted) are

used for different varieties, including barley,

corn, rye, and wheat. Whisky is typically aged in

wooden casks, generally made of charred white

oak.

Whisky is a strictly regulated spirit worldwide

with many classes and types. The typical

unifying characteristics of the different classes

and types are the fermentation of grains,

distillation, and aging in wooden barrels.

The laws regarding the production, sale and

transportation of alcohol in this country are

enforced by the Bureau of Alcohol, Tobacco and

Firearms. (BATF)

Whiskey is produced in a number of countries

around the world, but only four are considered

as major producers. These are Scotland, Canada,

Ireland and the US. The whiskies produced in

Scotland, Ireland and Canada normally take on

the name of their country of origin. For example,

Scotland – Scotch Whiskey, Ireland – Irish

Whiskey, Canada – Canadian Whiskey. The

whiskies produced in the US take the name from

either the type of grain used or the process used

to make it.

WHISKEY PRODUCTION TERMS

• Mashing – the first step in the

production of whiskey. Mashing is the

process of cleaning, grinding and

cooking grain to release starch.

• Fermenting – Mash is put into a

fermenter and yeast is added, which

converts it into alcohol. The end result is

called “distiller’s beer.”

• Distillation - the “distiller’s beer” is

heated in a “still” and alcohol vapors are

released. These vapors are then cooled

and they become whiskey.

• Aging – the last step in the production

and the step that gives each particular

whiskey its character. The whiskey

produced during distillation is diluted

with pure water, and then placed in

charred oak barrels. Aging takes place in

barrels.

It has been said that “time” is Whiskey’s most

precious ingredient. Aging imparts its own

mystery to whiskey laid away in barrels. It is

time which mellows whiskey.

Just how long a whiskey should remain in a

barrel before reaching maturity, depends on the

character of the whiskey. Heavy-bodied

whiskies age longer than light bodied whiskies.

Light bodied whiskeys age around four years.

Heavy whiskies age much longer. With poor

whiskies, no amount of aging will make them a

good whiskey. Whiskies kept in a barrel too long

absorb undesirable woody flavors.

WHISKEY PRODUCTION

The production of whiskey begins with grinding

grain into a meal, which is cooked. Malt is

introduced to the meal, which results in mash

that is cooled and pumped into a fermenter,

where yeast is added. The fermented mixture is

heated in a still, where the heat vaporizes the

alcohol. The alcohol vapors are caught, cooled,

condensed, and drawn off as clean, new

whiskey. This liquid is stored in a cistern room,

and water is added to lower the proof (absolute

alcohol content) before the whiskey is placed in

new charred oak barrels for aging and later

bottling.

DIFFERENT TYPES OF WHISKEY

Sour Mash

The difference between Sour Mash and other

whiskies is in the fermentation process. A lactic

culture is added to the mash. This culture causes

the mash to become “sour” during fermentation,

similar to the process used to make sourdough

bread.

Bourbon

Bourbon whiskey is made from at least 51%

corn mash. It is then put into new charred oak

barrels for aging. Most bourbons range from 53

to 70% corn to give it its distinct flavor.

Tennessee

Tennessee sour mash whiskey is very similar to

Bourbon. It only needs to be distilled of 51% of

corn, with a maximum of 79%. The distinct

difference in Tennessee Whiskey is due to a

filtration process where the whiskey is allowed

to slowly drip through 10 feet of sugar-maple

charcoal, a process that can take up to 2 weeks

for one batch and is known as the "Lincoln

County Process." The whiskey is then

transferred to a charred barrel for aging, a

minimum of two years. It is common to perceive

a charcoal taste in Tennessee whiskey, most

prominently in the two most famous brands,

Jack Daniels and George Dickel.

Rye

Rye whiskey is made from at least 51% rye

grain mash. It is then put into new charred oak

barrels for aging.

Straight

Straight whiskey is called “straight” because it is

not a blend of whiskies. It can be made from

corn, wheat, rye and/or barley. It is distilled at

no more than 160 proof and aged at least two

years in new charred oak barrels.

Corn

Like Bourbon, corn whiskey is made from corn.

However, corn whiskey must contain at least

80% corn mash and may be aged in used

uncharred barrels.

Bottled-in-Bond

This is a type of Bourbon, but is also a “straight”

whiskey. It must be at least four years old and

bottled at 100 proof.

Blended

American Blended Whiskey is a careful

selection of straight whiskies and grain spirits

combined to create one distinct spirit. A blended

whiskey must contain at least 20% straight

whiskey and premium brands may have as many

as 75 different straight whiskies and grain

neutral spirits. This art of blending produces a

balanced, rich, light-bodied whiskey, each with

its own character.

BOURBON

WHAT IS BOURBON

The important factor that distinguishes one type

of whiskey from another is the grain used. In the

case of Bourbon, the grain is corn. At least 51%

of the grain used in distilling Bourbon is corn.

But there are other essentials of Bourbon. It

must be distilled at a proof not exceeding 160

and must be aged in new charred white oak

barrels for at least two years or more.

The Federal definition for a Rye whiskey,

Bourbon whiskey and wheat whiskey is:

“Whiskey which has been distilled at not

exceeding 150 proof from a fermented mash of

not less than 51% rye grain, corn grain, wheat

grain respectively, and stored in charred new

oak containers.” If distilled at above 160 proof,

the whiskey’s identification as rye, Bourbon or

wheat would be lost, thus accounting for the 160

proof limitations. Missing from the definition is

any time on the storage period.

HOW BOURBON IS MADE

Bourbon is produced via the four standard steps

of whiskey making-mashing, fermentation,

distilling and aging. True Bourbon is whiskey

made in the U.S. under Federal laws. And, in

1964, a Congressional resolution recognized it

as a “distinctive product of the U.S.”

Bourbon’s character or taste will largely be

determined by the grain proportion used in the

formula; the mashing techniques; the

fermentation environment and the manner in

which it is operated. Finally, the maturation

process that takes place in warehouses specially

designed for the storage of whiskey.

Government regulations stipulate that in order to

be called Bourbon, a whiskey must conform to

the following: (1) the mashing formula must

have at least 51% corn grain; (2) it must be

distilled at a proof no higher than 160 or no

lower that 80; (3) to be further identified as a

straight Bourbon whiskey, a distillate must be

stored in new charred oak barrels between 80

and 125 proof for at least two years. Most

Bourbon whiskies on today’s market are at least

four years of age.

BOURBON HIGHLIGHTS

A spirit distilled from grain not exceeding 160

proof and aged in new charred oak barrels for

not less than 24 months can be labeled “Straight

Whiskey.” To qualify as “Straight Bourbon

Whiskey,” it must be produced from not less

than 51% corn. It follows that “Straight Rye

Whiskey” is distilled from not less than 51%

Rye grain.

Both corn whiskey and Bourbon are based on

the same grain – corn. The difference is that

corn whiskey requires at least 80% corn before it

can be so termed. Another important difference

is that corn whiskey is aged in uncharred barrels

or re-used charred barrels.

BOTTLED-IN-BOND

Bottled-in-bond is not a separate type. Rather, it

is straight whiskey produced and bottled in

accordance with the bottling-in-bond act, a

Federal law dating back to 1879. As a straight

whiskey under this law, it must conform to all

the requirements and standards applying to any

straight whiskey. But, if the bottled-in-bond

designation is used, the product in the bottle has

additional responsibilities.

To be entitled the “bottle-in-bond”

identification, the whiskey must be at least four

years old (most are older); it must be bottled at

100 proof, and the whiskey in the bottle must be

produced in a single distillery, by the same

distiller, and be the product of a single season

and year. Although the bottled-in-bond

designation in itself is no guarantee of quality,

most distillers select only the best whiskies for

this bottling.

WHAT TENNESSEE IS

Although some parts of the Tennessee

production process follow that of Bourbon, it is

definitely not Bourbon. It differs primarily in the

extra steps that take place immediately after

distilling. At that point, the whiskey is seeped

very slowly through vats packed with charcoal.

Charcoal is very important. The charcoal used in

the production of Tennessee whiskey comes

from the Tennessee highland hard maple tree.

When the whiskey comes out of the still, it is

slowly introduced into vats where it is permitted

to seep down uniformly through the entire area

of the charcoal. In about ten days, the first drops

of whiskey trickle out and continue in this drop

by drop fashion until the leaching vat is empty.

Except for aging, this production step takes

more than all the other steps combined. This is

why Tennessee whiskey is not produced in huge

volume. Following the leaching process, the

whiskey is placed into charred, white oak barrels

for storing and aging in the Tennessee hills.

Result is gentle, mellow whiskey.

BLENDED WHISKEY

WHAT BLENDS ARE

Blended whiskey is made in the United States,

Canada and Scotland under government

supervision in accordance with the regulations

covering the manufacture of whiskey and spirits

in each country.

In the United States, government regulations

specify that blends must contain at least 20%

straight whiskey. The other whiskies that go into

blends can be other straight whiskies and neutral

grain spirits. Like all American-type whiskies, it

must be bottled at 80 proof or more. Blended

whiskies are masterfully blended.

The straight whiskies that go into them are

distilled and aged to take a planned part in the

blend, as are the grain neutral spirits.

Blended whiskies were developed to meet the

demand for a lighter taste and lower proof

preference of a large segment of customers.

HOW BLENDS ARE MADE

By official U.S. government definition, this is its

standard identity: “Blended Whiskey is a

mixture which contains at least 20% by volume

of 100 proof straight whiskey and separately, or

in combination, whiskey or neutral spirits, and

its mixture at the time of bottling is not less than

80 proof.” “Neutral Spirits” are distilled spirits

at or above 190 proof. Blended whiskies are not

simply “mixed,” they are built. The straight

whiskies that go into them are distilled and aged

to make a planned part of the blend. Every blend

on a store’s shelves has a number of straight

whiskies in its formula. A premium brand may

contain as many as 75 different straight whiskies

and grain neutral spirits.

The purpose of blending is to create a balanced,

light bodied whiskey, with a richness in taste

and an individual character of its own. Balance

is achieved because the blending art assembles a

variety of whiskies and grain neutral spirits that

compliment each other to develop a composite

of flavor characteristic that will always be

exceptionally uniform. It is important to note

that the grain neutral spirits, having lighter

flavor intensities, are used in greater

proportions; thus making it possible to achieve a

higher degree of palatability.

BLENDED WHISKEY SIDELIGHTS

As many as 75 different straight whiskies and

grain neutral spirits go into the premium blend

brands. After blending, the whiskies and spirits

are allowed to mingle together for a considerable

length of time known as the “marrying period.”

The greater advantage offered by a skillfully

engineered American whiskey blend brand, then,

is that if you liked its taste on a former occasion,

you are certain to like it each time you

purchased it. The “taste quotient” can be

maintained year after year.

In order to hold this “taste quotient,” according

to blend producers, the blender must continually

adjust his matching of taste qualities because no

two straight whiskies are exactly alike. They

vary with each grain crop and they vary slightly

from batch to batch. In creating his blend, the

blender must continually compensate for these

changes if he is to have uniformity in his brand.

Compare neutral grain spirits with straight

whiskey on the basis of their respective distilling

proof; then you can readily understand the

difference between them. Grain neutral spirits

distilled at 190 proof contain 5% water and

congeners. Straight whiskey distilled at 130

proof contains 35% water and congeners.

Since in each instance, the flavor and character

of the liquid is derived entirely from its

congeneric content, it is obvious that the straight

whiskey is heavier-bodied than the grain neutral

spirits.

In producing a blended whiskey, the distiller

combines straight whiskies, which are heavy-

bodied, with an extremely light-bodied whiskey

(this can be neutral spirits or light whiskey).

Sometimes the distiller will add a blending agent

such as sherry and gets (if he chooses) a blended

whiskey that is lighter in body than any straight

or blend of whiskies is likely to be.

The blending agent, such as sherry, can only be

used in extremely small amounts limited by law

to 2 ½% of the total volume. In practice, it is

unusual to use even this small amount.

While we don’t think of imported whiskey types

as blends, Scotch and Canadian whiskies

exemplify true blended types.

LIGHT WHISKEY

WHAT LIGHT WHISKEY IS

In 1968, after extensive hearings, the Bureau of

Alcohol, Tobacco and Firearms decided that a

new type of American whiskey should be

authorized. The reasoning was that the American

distillers should be provided with a class of

whiskey made by methods similar to that used in

producing Canadian and Scotch whiskies.

One of the problems posed by the product was,

“What should it (officially) be called?” The

natural extension of its reason for being in the

first place suggested that it be termed American

whiskey in keeping with the geographic

nomenclature of the whiskey produced in

Canada and Scotland. But, obviously, there were

American whiskey types of long standing that

were also entitled to use the word “American.”

The BATF decided, therefore to apply a term

that it considered descriptive of the whiskey’s

qualities. Light whiskey became the first

whiskey to be called by a term other than

geographical, such as Bourbon, Scotch,

Canadian, and Irish; or by the basic grain used

rye, corn, or by the production process

employed, such a blended whiskey.

In order to give each distiller an equal chance to

produce the whiskey, the BATF established a

marketing starting date of July 1, 1972, for the

product.

HOW LIGHT WHISKEY IS MADE

In describing the production of Light whiskey, it

is perhaps best to compare it to the methods used

to produce existing types. There are two

important differences between the new type and

the other traditional American whiskies, such as

Bourbon, rye and the straight whiskey used in

blended whiskies: (1) Light whiskey will be

distilled at more than 160 proof but less than 180

proof, and (2) The new product will be aged in

used or uncharred new oak containers, as

opposed to the traditional aging process using

new charred oak barrels only. Further, if Light

whiskey is mixed with less than 20% by volume

100 proof straight whiskey, the mixture will be

designated Blended Light whiskey.

IRISH WHISKEY

WHAT IRISH IS

Irish whiskey is a distinctive product of Ireland,

manufactured in compliance with strict laws and

containing no distilled spirits less than three

years old.

HOW IRISH IS MADE

Irish whiskies are made from a mixture of

malted and unmalted barley, blended in pure,

soft Irish water with a low mineral content.

Irish whiskey is the only whiskey in the world to

be distilled three times. Furthermore, only the

choice center part of the distillate is retained

each time, resulting in spirits with a particularly

smooth, clean flavor.

SCOTCH

WHAT SCOTCH IS

Scotch whiskies are a distinctive product of

Scotland manufactured in Scotland in

compliance with the laws of Great Britain

regulating the manufacture of Scotch whiskey.

As in Canada, there are no government

limitations placed on production and maturation

techniques.

Although unblended Scotches are on the market,

the overwhelming majority of Scotches are

blends of malt whiskey and grain whiskey.

Among malt whiskies, there are four distinct

types, from different parts of Scotland. In the

North are the famous Scotch Highlands and the

home of highland malts. To the South, we find

the Lowland malt distilleries. Malts also come

from the island of Islay and Campbeltown, in the

Firth of Clyde.

Grain whiskies are distilled in patent stills and in

much the same way as American grain neutral

spirits. Corn and barley are the grains used. The

Scotch grain whisky, however, is a flavored

spirit and reaches maturation after four or five

years.

HOW SCOTCH IS MADE

Production of malt whisky in Scotland starts

with the selection of barley. After the barley is

cleaned, it is steeped in warm water for about 60

hours. The soaked barley is then spread out on

the malting floor, after 10 to 12 days, it begins to

sprout.

When sprouting starts, the malt barley is moved

to the drying kiln and spread out on huge screens

below which peat fires are lit. The heat and

smoke from the burning peat pass through the

screen and dry the malt amidst the aroma of the

peat. The aroma is imparted to the barley during

this drying stage, and it is here that Scotch

whisky acquires its characteristic smoky* flavor.

After the malt is dried, it is stored in hoppers for

several weeks. The malt is next cleaned,

weighed and put through a grinding mill where

heavy rollers reduce it to a meal.

The ground malt now goes to a mash where

water, heated to 146 degrees Fahrenheit, is

added. Rotating arms keep the mixture swirling.

When the mixing action is complete, the grain

sugar has been dissolved into a liquid called

wort. The next step involves cooling of the

mass, after which it is pumped into large

wooden tuns or “fermenting backs.” Now, yeast

is added and actual fermentation takes place.

On completion of this phase, the resulting liquid

takes on the name of “wash” beer.

There is a distinct difference in the Scotch

distilling process compared to accepted

American methods. In this country, the

continuous still is in common use, whereas

copper pot with a closed top shaped like an

inverted funnel. Its spout is bent into a right

angle and tapers off in a cooling coil.

Skilled blenders will combine together as many

as 30 different malt whiskies with grain whiskies

to produce the product that is widely popular

throughout the entire world.

SCOTCH SIDELIGHTS

Most Scotch brands are blends of grain whiskies

and malt whiskies, produced over 100

distilleries. Basically, malted barley, dried over

peat fires, is the only grain in the malt whisky

mash. After the malt whiskies are distilled by

means of a process quite different from

American methods, they are aged in sherry casks

or uncharred oak barrels.

The grain whiskies are produced from corn and

barley malt in a manner similar to the production

techniques used in the United States and Canada

and are generally aged in matured oak casks not

unlike American and Canadian barrels. Malt

whiskies remain in their casks for more than five

years and aging periods of twelve to twenty

years are not uncommon. Most grain whiskies

are judged to have reached maturation at the end

of five or six years. When fully matured, as

many as twenty, and sometimes more, different

malt and grain whiskies are “married” to

produce the brands that are known in this

country.

It is during the “aging years” that Scotch

extracts color from the oak casks, plus the

smoothness and mellowness characteristic of the

product. Fully blended Scotch is laid away in

casks for periods of 5 to 12 to 20 years. The law

stipulates an aging period of at least 3 years for

Scotch whiskies and none can enter the U.S.

under 4 years of age unless so labeled.

There are many reasons why Scotch from one

area of Scotland differs from Scotches of other

areas. Local conditions, water, peat, climate and

traditional distilling practices of individual

distilleries, are all contributing factors. To fully

understand the Scotch picture, it is important to

remember that there are many distilleries, each

one turning out a whiskey that has its own

individual characteristics. By combining the

malt whiskies with grain whiskies, the blenders

obtain the individuality of a character and

quality that distinguishes their brands.

SINGLE MALTS

Single Malt Scotch (also known simply as “malt

whisky”) is distilled only in pot stills from

malted barley. This type of whisky is considered

to be the “father” and the “heart” of all scotches.

Malt whiskies were what the Scotch market was

all about until the late 19

century. At that point,

single malt whisky was blended with grain

whisky for the export market.

The market for Single Malt scotches is on the

rise in the U.S., although it is unlikely that they

ever replace the blended scotches.

CANADIAN

WHAT CANADIAN IS

Canadian whiskies are whiskey blends, a

distinctive product of Canada made under

Canadian government supervision in accordance

with the regulations governing the manufacture

of whiskey in Canada. The Canadian

government sets no limitations as to grain

formulas, distilling proofs or special types of

cooperage for the maturation of whiskey.

HOW CANADIAN IS MADE

Although thought to primarily be a rye whiskey,

Canadian is generally made from corn and lesser

amounts of rye, wheat and barley malt. The

proportions of each in the grain formulas are

trade secrets of various distillers.

Enthusiasts for Canadian whiskey have long

believed that the product was distilled from a

mash of wheat and rye grain. If this was ever

true, it is no longer true today.

Canadian rye, barley and a small amount of

wheat are also used by the industry. Since these

are grains that have been developed to withstand

the rigors of the Canadian climate, they are

slightly different and may contribute a certain

degree of distinction to Canadian whiskies.

Aging is done typically by putting the whiskey

into wood casks or barrels that may be charred

on the inside. Certain wood sugars and tannin

are extracted from the wood, and it is these

extracts that give the whiskey it golden coloring.

They are generally bottled at 6 years of age or

more. If the Canadian is less than 4 years old, its

age must be listed on the label.

The proportions of each grain in the mashing

formula remains the distiller’s trade secret;

otherwise, the process is substantially the same

as is found in major distilleries in the U.S.

Since they are blended, they are not designated

as straight whiskies. Canadian whiskies are

light-bodied and, though delicate in flavor, they

nevertheless retain a distinctive, positive flavor.

It is the skill of the master blender that makes

possible the final achievement – a uniform,

pleasant product with a unique taste and aroma.

CANADIAN SIDELIGHTS

Legally, no Canadian whiskey may be sold until

it has been aged for at least 2 years. When

sufficiently aged, various batches of whiskey are

“married.” This is an art. The resulting product

is carefully and expertly tasted and tested for

quality. Once approved, the whiskey is filtered

many times, bottled, labeled, packaged and is

ready for market.

The phrase, “a distinctive product of Canada”

does not mean all whiskies are alike. There are

now approximately 27 distilleries operating in

Canada, and each one has its own distinctive

product.

RUM

WHAT IS RUM

For all practical purposes, rum types are not

determined by definition, but by geography.

Puerto Rico rums must come from Puerto Rico,

Virgin Island rum from the Virgin Islands, etc.

In general, rums from Spanish-speaking areas

are light rums; those from English speaking

areas, dark rums; although Jamaica, to take one

example, can and does produce light rums.

HOW RUM IS MADE

Rum is produced in any area where sugar cane

can grow. The area best known for its rum is, of

course, the Caribbean. Recently, a Hawaiian

rum, light and dry, has been introduced.

In short, rum is a distillate of the by-products of

sugar cane. The key requirement for rum is that

it must not be distilled at less than 80 proof and

that it must be distilled from the fermented juice

of sugar cane products and must possess the

taste, aroma and characteristics generally

attributed to rum. Thus, rum comes from those

areas of the world where sugar cane grows.

RUM SIDELIGHTS

Puerto Rican rums are blends of aged rums

distilled at a high proof for lightness and

dryness. The distillate is made from carefully

selected molasses or sugar cane juices fermented

by a process employing pure yeast strains

developed by each of the distillers. Because the

molasses and cane contain a high percentage of

fermentable sugars, there is no need to use any

kind of malt, as beer or whiskey. By law Puerto

Rican rums are distilled at very high proofs,

some between 180 and189 proof.

The light-bodied rum that then results from this

high proof distillation requires a shorter aging

period to bring it to full maturity and bring out

its flavor and aroma. Puerto Rican law requires

that rums be aged at least 1 year in the case of

white rums and for 3 years in the case of gold

label rums.

The blending of rums is accomplished in a

similar manner to the blending of brandies.

Flavorful rums give each brand its character;

while light rums distilled at a high proof, give

the brand its lightness and dryness.

VODKA

WHAT VODKA IS

Vodka, like whiskey, is an alcoholic distillate

from fermented mash of grain. Whiskey,

however, is distilled at low proof to retain flavor

congeners. Vodka is distilled at high proof and

then processed still further to extract all

congeners.

HOW IS VODKA MADE

Vodka is a distilled spirit produced without

distinctive character, aroma or taste and

produced by methods approved by the federal

government.

On the surface, it appears that making vodka is a

relatively simple process. The only requirement

is to treat neutral spirits in such a manner as to

render it completely free from trace of

“distinctive character, aroma or taste.” It must be

remembered, neutral spirits is a high proof

alcoholic distillate that presumably lacks

character, aroma or taste. The product, through

high proof distillation, has been purified to a

high degree and contains only minute traces of

congeners (solids, acids, esters, aldehydes and

fusil oil). The fact that these substances are not

completely screened out by distillation is what

requires the vodka make to devise other means

of removing them.

Naturally, any substance not screened out by

distilling, and as elusive as an odor, is hard to

separate. However, vodka makers are now doing

just this and, by a number of highly successful

processes, some of them secret, and some of

them patented.

VODKA SIDELIGHTS

Since 1950, the drinking pattern of the American

consumer has become more widely diversified.

The fact that vodka can be mixed with any

flavorful substance that might appeal to the

consumer is the motivation factor for its wide

acceptance.

Vodka is neutral spirits so distilled, or so treated

after distillation with charcoal or other materials,

as to b without distinctive character, aroma or

taste.

Like whiskey, American vodka is an alcoholic

distillate from a fermented mash of grain. It is

not made from potatoes. If any flavoring

material is added (such as lemon), the vodka is

characterized with the name of the flavoring

material used (such as Citron).

Vodka is not necessarily more potent than any

other distilled spirit. It has its potency marked on

every label, usually 80 or 100 proof. In a sense,

vodka is more like gin, yet they have one big

difference. Both are made from grain neutral

spirits. Neither has to be aged. The desired result

of vodka is to leave the spirit odorless, tasteless,

colorless and smooth.

GIN

WHAT GIN IS

Gin consists of neutral spirits distilled or

redistilled with juniper berries and other

aromatics. Although is sounds like a simple

liquor, gin is a product of precise quality control

and secret, complex recipes. Today, the center of

the modern gin distillery or rectifier is the lab

where herbs, seeds, berries and roots for every

botanical charge are measured for flavor

strength. This alone makes gin highly dependent

for its flavor on the skills of the distiller.

An official definition for gin might be this: “Gin

is a product obtained by original distillation

from mash, or be redistillation of distilled spirits,

or by mixing neutral spirits with or over juniper

berries and other aromatics, or with or over

extracts derived from infusions, percolation or

maceration of such materials.”

Gin produced by distillation may be further

designated as “distilled” of which “London Dry

Gin” is by far the leading type on the market.

Federal definitions acknowledge the existence of

a number of gins, but define only two types –

“distilled gin” and “compound gin.”

The distillation of juniper berries with spirits had

its beginning in Holland. The drink was called

Genevre, a French word meaning juniper. The

English merely shortened the name to gin.

Holland gin has a low proof malt spirit base and,

as a result, is much more heavy-bodied than the

more popular dry gins.

HOW GIN IS MADE

There are two processes for making gin –

distilling and compounding. Practically all

leading brands are distilled gin. Compound gin

is a simple process that mixes neutral spirits

with juniper. There are two methods for

producing distilled gin; direct distillation and

redistillation.

In direct distillation, a fermented grain mash is

pumped into a still. Heat is applied and the spirit

vapors rise through the still and through a “gin

head” at the top of the still.

Prior to the start of the distilling process, this gin

head is packed with juniper berries and herbs, as

the spirit vapors pass through these flavoring

materials; it extracts the flavoring from them.

This delicately flavored vapor is then condensed

and the resulting liquid is finished gin.

GIN SIDELIGHTS

A great deal of gin is made by each method;

although redistillation is more common. The

choice between either method has no bearing on

the quality of the finished product, but obviously

there is a quality difference in gins. To make a

quality gin, the producer must start with a high

quality neutral spirits that is clean and free form

any foreign flavor. All flavoring materials must

be of the best grades as well.

Every gin producer has his own recipe; into that

recipe are combined spirits, juniper, coriander,

licorice, cassia, calimus, angelica and perhaps a

dozen other botanicals.

IMPORTED GIN

Virtually all gins on the market use the word

“dry” as a descriptive of the brand. The phase

may read different degrees of dryness but they

all mean that the product is lacking in sweetness

and any pronounced aromatic flavor or bouquet.

Although the term “London Dry Gin” originally

was applied to gin produced near London, the

name is considered to have become generic and,

therefore, usable by American-made gins.

There are two factors that make the difference

between American and English gins: (1) English

gin is distilled at a slightly lower proof than the

American. So, the English product retains more

of the character of the grains used. Although the

distilling proof of English gin is lower than

American, the bottling proof is generally higher.

(2) Water, the water in England, naturally

different from American water, influences the

character of the fermented mash and the spirits

distilled from it.

English gin, which is accounting for the

dramatic rise in imported gin popularity, is made

from a grain formula of 75% corn, 15% barley

malt and 10% other grains and is distilled at a

lower proof than the domestic product. This

formula accounts for a basic difference from

American gin. Under U.S. regulations, neutral

spirits of 190 proof or more are used (although

not actually specified, grain neutral spirits are

commonly used).

In English gin-making, the fermentation process

is similar to whiskey-production. After

fermentation, a column still is used to distill and

rectify the wort, resulting in a pure spirit of 180

to 188 proof. The spirit is reduced to 120 proof

with distilled water. Using a gin or pot still,

producers redistill the reduced spirit, using

juniper berries as a primary flavoring agent.

Various botanicals are also used for flavor

contributions. Each distiller has his own secret

formula.

TEQUILA

WHAT TEQUILA IS

Tequila is a distillation of the fermented juice or

sap of the blue agave plant. The fermented juice

is known as “pulque,” and was a highly prized

drink of the Aztecs. After distillation, Tequila is

drawn off and bottled or shipped to the U.S. in

bulk. Gold Tequila is aged in vats for at least 4

years. All Tequila sold in the U.S. is produced in

the area around the city of Tequila, state of

Jalisco. When produced elsewhere the drink is

called mescal.

HOW TEQUILA IS MADE

The blue agave plant is the only source for

Tequila, which is a type of plant that resembles

the cactus. In this country, it is known as a

century plant or American aloe. The blue agave

plant is native to the desert areas of Mexico and

the southwestern U.S., where it has grown wild

for thousands of years and was prized for its

sweet abundant juice that fermented rapidly. The

development of Tequila stemmed from the

discovery that a distillate of pulque produced an

excellent brandy-like liquor.

Tequila, as consumed in Mexico, is unaged and

usually bottled at 80-86 proof. However, some

producers do age Tequila in seasoned, 50-gallon

white oak casks imported from the U.S. In

aging, Tequila becomes golden in color and

acquires a pleasant mellowness without altering

its inherent taste characteristics. Tequila aged

one year is identified as “Anejo.” If it is aged as

much as 2-4 years, it can acquire a further

identification as “Muy Anejo.”

Unlike a grain or frappe distillate, the distillate

of the blue agave is virtually free of congeners,

so aging is not important. White Tequila is

drawn into vats after distilling and bottled on

demand. Golden Tequila is usually aged in used

whiskey barrels, long enough to impart color,

after which it is ready for bottling.

BRANDY

WHAT BRANDY IS

Brandy is a distillate or a mixture of distillates

obtained solely from the fermented juice, mash

or wine of fruit, or from the residue thereof,

distilled at less than 190 proof in such a manner

as to possess the taste, aroma and characteristics

generally attributed to the product.

HOW BRANDY IS MADE

Brandies are produced in many countries,

including, of course, the U.S. But many

countries have made a specialty of certain

brandy types.

Calvados, the traditional apple brandy of

Normandy, and Armagnac, made in the South of

France, are two popular brandies. Spanish

brandy has become increasingly popular and are

developed and aged by the same solera system

used for Sherry.

In Europe, many types of fruit are made into

brandy and are fairly distinct in flavor since the

fruit flavor has been obtained by adding an

extract or concentrate of the fruit, such as

peaches, apricots, blackberries, etc., along with

some sweetening substances. The alcohol

contained is provided by the brand base which

almost always is produced from grapes.

Brandy can be distilled from any kind of wine.

However, white wine, made from white grapes,

produces a more pleasing product and is almost

universally used for brandy. The wine is better

for brandy if it has just finished its fermentation

with the yeast cells still suspended. An old aged

wine, even if of very high quality, yields poor

brandy.

In this country, Brandy has been produced in the

continuous column still since the turn of the

century. A small amount of brandy is also made

in pot stills and is blended by a few producers

into the lighter-bodied brandy from the

continuous column stills.

Brandy must be aged for at least two years

otherwise the term “immature” must be included

in the designation of the brandy. While the age

is not carried on the label, brandies are normally

aged from 3-5 years.

The brandy distillate is reduced to about 102

proof with soft water and placed in 5 gallon

white oak barrels for aging. A small amount of

caramel, the only additive allowed, may be

added for coloring at the time of “barreling

down.”

BRANDY SIDELIGHTS

The most important category of brand is “fruit

brandy,” distilled solely from the juice or mash

of whole, sound, ripe fruit or from standard

grape, citrus or other fruit wine. When brandy is

derived exclusively from one variety of fruit, it

is designated by the name of the fruit. However,

a fruit brandy derived exclusively from grapes

may be designated by the name brandy without

further qualifications. Unless the product is

specifically identified, the term brandy means

grape brandy and is, therefore, a distillate

obtained from grape wine.

COGNAC

“Cognac,” according to the federal standards of

identifiers, is grape brandy distilled in the

Cognac region of France, which is entitled to be

so designated by the laws and regulations of the

French government.

The Cognac region of France is an area north of

Bordeaux, bordering the Atlantic Ocean, with

the city of Cognac near the center of this region.

The Cognac region has been divided into seven

subdivisions, ranked in order of the quality of

the Cognac made. In order, they are: Grande

Champagne, Petite Champagne, Borderies, Fin

Bois, Bon Bois, Bois Ordinaries, Bois

Communs.

A “Fine Champagne” Cognac is required to have

been produced from grapes grown in the two

“Champagne” districts. Grades of quality are

marked with the inexpensive grade nearly

always marked 3-star; the next grade is marked

VSOP (very superior old pale). The oldest and

most expensive labels of the various shippers

have various designations including the “Fine

Champagne” or “Grande Fine Champagne.”

CORDIALS/LIQUEURS

WHAT CORDIALS/LIQUEURS ARE

Cordials/Liqueurs are obtained by making or

redistilling neutral spirits with, or over fruit,

flowers, plants (or pure juices from these

ingredients), other natural flavoring materials or

with extract derived from such materials.

According to the Federal code, the words

“cordial” and “liqueur” are synonymous. But, no

matter which name is used, cordials/liqueurs

must contain a minimum of 2 ½% sugars by

weight of the finished product – most

cordials/liqueurs contain more, up to 40%.

Cordials/Liqueurs had their beginning in the

Middle Ages, when monks of various religious

denominations were searching for the “elixir of

life.” This activity brought about the commercial

production of cordials/liqueurs, which, in turn,

has developed many of the well-known products

enjoyed today.

HOW CORDIALS/LIQUEURS ARE MADE

Cordials/Liqueurs are produced today whenever

distilled spirits are produced. The countries that

produced the best known, most sought after

cordials/liqueurs are France and Italy. These two

countries produce such highly regarded (and

secret) preparations as Chartreuse, Benedictine,

Galliano, Strega and Grand Marnier.

Other countries producing well-known

cordials/liqueurs include Mexico (Kahlua),

Scotland (Drambuie), Ireland (Irish Mist),

Germany (Jägermeister), and the U.S. The U.S.

produces a great variety of cordials/liqueurs

under the brand names of several companies.

The three basic methods of production are

percolation, maceration and distillation. One or

more of these processes may be used to produce

a cordial/liqueur.

Percolation is similar to the method used to

prepare coffee. In this case, the percolator is a

large tank. Spirits are placed at the bottom and

fruit is put in a basket-like container at the top of

the tank or suspended in cloth bags. The spirits

at the bottom are then pumped to the top where

they are sprayed over the fruit and drip back to

the bottom. This process is repeated until all the

flavor has been extracted from the fruit.

Maceration is like the brewing of tea. By this

method, the fruit or other flavoring is placed

directly into the spirits and allowed to steep until

all the flavor has been extracted from the fruit.

One of these steps is usually the beginning for

most cordials/liqueurs. After the flavors have

been extracted, the heavily flavored spirits are

redistilled, resulting in the delicacy of flavor

desired by the maker.

The Distillation method for some products is

used alone. The leaves, peels, etc., are placed in

the still, covered with an alcoholic spirit and

distilled. The distillate carries the flavor of the

various ingredients. When finished, it is quite

high in proof. This is then reduced with the

addition of syrup and adjusted to bottling proof.

CORIDAL/LIQUEUR SIDELIGHTS

Cordials/liqueurs come is a large number of

flavors. Based on the type of flavor, cordials can

be grouped into five broad categories; Fruit,

Seeds, Herbs, Peels and Crèmes.

The fruit group is the most popular and in most

cases they are called by the name of the fruit.

The seed group contains many popular cordials.

A single type of seed is never used by itself.

Most flavoring formulas blend a wide variety of

ingredients, but the seed flavor predominates.

The herb group is the oldest group. Cordials in

this group are sold under distinct trade names,

such as, Benedictine, Chartreuse, Vielle Cure

and others. Except for mint, ginger and anise, no

single herb is likely to dominate the

cordial/liqueur flavor.

The peel group is usually given names from the

flavor of the rind of the citrus fruit. Among the

various peels, the one most widely used is the

peel of the Curacao Orange.

The crème group is the sweetest group, since

this type of cordial/liqueur usually contains the

most added sugar. The names of most of the

cordials/liqueurs begin with “Crème de” which

is French for “Cream of.” Crèmes will also

usually take on the dominant flavor as part of

their name, such as Crème de Cacao (chocolate).

**Crèmes with the same flavor may come in

different colors.

Example: Crème de Menthe comes in

white (clear) and green but they taste the

same.

WINE

HOW WINE IS MADE

The major wine-growing nations are France,

Germany, Italy, Spain, Portugal, Yugoslavia,

Algeria, South Africa, Chile, Argentina,

Australia and U.S.

With all wines, the foundation for quality is laid

in the vineyard. Care of the vines, care of the

picking, and care in selecting only such grapes

that have reached just the right balance of

maturity, are all important in the making of good

wine. Wine is a natural product, and it comes a

long way on the vine itself. As the sun ripens the

grape, natural grape sugar is created. As in the

case with most table wines, the grapes are

picked when the natural sugar content has

reached 22% by weight. For dessert wines, the

grapes are picked when their sugar content has

reached 24%.

Fermentation continues a process that began

with the natural ripening of the grape on the

vine. On the vine, sunlight turned the fruit acid

of the grape (or part of it) into alcohol, thus

giving the finished wine its natural alcoholic

content.

WINE SIDELIGHTS

Very few people have successfully memorized

the names of even the world’s great wine types,

to say nothing of the countless variety that

surrounds each type. Learning the most

important and popular wine types is not difficult

if you first organize them under the five broad

divisions, based primarily on use. They are: (1)

Appetizer Wines, (2) Red Table Wines, (3)

White Table Wines, (4) Sweet Dessert Wines

and (5) Sparkling Wines.

Under these fiver general headings, 15 wines

stand out as the most popular on the American

market. Their names, characteristics and uses

should be the common knowledge of anyone

connected with the sale of wines.

DESSERT WINE

Dessert wines, as the name suggests, are sweet.

In addition to their sweetness the differ from

table wines by being full-bodied rather than

delicate; by having a higher alcohol content,

usually 20%; and by their color which ranges

from pale gold to red.

KOSHER WINE

Actually, a Kosher Wine is any wine made in

conformance with Jewish religious laws.

Usually, they are extremely sweet wines made

from Concord grapes and are growing in

popularity.

FLAVORED WINES

Flavored wines are made from a base of natural

wine to which herbs, spices, fruit juices and

other natural flavorings are added. As a rule,

they are sweet wines, but brandy is not added as

is the case of most sweet dessert wines.

OTHER DESSERT WINES

Other dessert wines include White Port, a sweet,

heavy-bodied straw-colored cordial type wine

that is mild in character but fruity in flavor.

Malaga, another deep, amber-colored wine,

heavy-bodied and sweet and, of course, Sweet

Sherry.

SPARKLING WINES

The best known sparkling wines are

Champagne, Sparkling Burgundy, Cold Duck,

and Sparkling Rose or Pink Champagne. Each is

made in a similar manner.

For Sparkling Burgundy, a good Burgundy wine

is the starting point; for Sparkling Rose, Rose

wine is the base.

CHAMPAGNE

For Champagne, a choice blend of white table

wines marks the beginning. These white table

wines are aged for several months, then small

amounts of sugar and Champagne yeast are

added, and the wine is promptly bottled and

corked, with the cork clamped down.

The bottles are then laid away, and a second

fermentation takes place in the sealed bottle. But

in the bottle, the bubbles cannot escape as they

do from the top of a vat and, as a result, they

actually dissolve in it. The formation of these

bubbles, nothing more than carbonic gas, creates

a terrific pressure within the bottle and

necessitates the use of heavy containers and

reinforced closures.

It is the usual practice after fermentation is

complete, to stack these bottles on their side.

After several months of aging, the bottles are

placed in racks in such a manner that their corks

point downward. The bottles remain in this

position for some months and, with time, the

natural sediment of the wine slowly settles in the

neck of the bottle, hurried somewhat by the

attendant who daily turns each bottle.

When the Champagne has fully matured, the

next problem is to get the sediment out of the

neck of the bottle. This process, call

“disgorging” is commonly done by putting the

neck of the bottle in a cold salt solution and

freezing the sediment. With the sediment frozen,

the cork is released, and the pressure within the

bottle pushes out the cork and the sediment.

SHERRY

Sherry has its own distinct flavor, usually

described as “nutty.” In color, it runs from pale

to dark amber and its sweetness varies from

totally dry to medium sweet. As in the making

of Port, the sweetness is controlled by the

addition of brandy to the fermenting wine.

Sherry gets its distinct characteristics by the

manner in which it is aged. Practice varies, but

the rule is to age it at a temperature ranging from

100 to 140 degrees. This may be done in heated

cellars, or by means of heating coils in the aging

tanks. Frequently, this is accomplished by

merely storing the Sherry in small barrels and

leaning them exposed to the rays of the summer

sun. This baking process acts on the grape sugar

and gives the Sherry its distinct flavor. After

about 3 months of baking, the Sherry is cooled

and left to age.

APERITIFS/VERMOUTHS

WHAT APERITIFS/VERMOUTHS ARE

Aperitifs are aromatic wines. They are made by

steeping herbs and spices in wine and the wine is

then brought up to the proof strength of fortified

wines. Both red and white wines are used to

produce aperitifs, with the herbs, bark and spices

added to vary the taste.

HOW APERITIFS/VERMOUTHS ARE

MADE

Vermouth has its beginnings as simple white

wine. The bash wine is usually muscatel,

sauterne, white port or a mild sherry. Aside from

being a good quality, a natural type of wine is

usually sought by Vermouth makers. Strongly

flavored wines are added to this base wine.

These flavored wines are prepared from a

formula of herbs and spices containing often as

many as 40 or 50 different varieties. The herbs

are steeped in heated wine and allowed to

remain in the wine for a period of several

months. After the steeping period, the wine is

drawn off into an extract tank, more heated wine

is added to the herbs, and they are steeped this

time for about a day.

The second wine is then drawn into the extract

tank to blend with the first wine. Finally, the

highly flavored wine extract is added to the base

wine, in the proportion called for by the brand

formula, and the new Vermouth is drawn off

into vats to age.

COMMON BAR TERMS

The following is a list of terms and their definitions that you will hear frequently when working in a bar

or restaurant.

On the Rocks: A drink served over cubed ice

Neat: Drink served at room temperature without

ice

Straight Up: The ingredients of the drink are

chilled before they are poured into the serving

glass. No ice!

Virgin (or Unleaded): A drink without any

alcohol in it

Back (or Chaser): A mix served in a separate

glass

Example: “Dewar’s on the rocks with a soda back” means

Dewar’s served in a glass over ice, and a separate glass of

soda

Bruised: A “straight up” Martini that is shaken,

instead of stirred

Ditch: A drink with a water mix

Example: “Give me a Johnny Ditch” means the person

wants a Johnny Walker Black Label with water.

Double: A drink with double the amount of

liquor; doubles effect the price of the drink

Example: “Double Rum n Coke” means double the amount

of Rum and fill with Coke.

Mexican Style: A drink with Tequila poured on

top

Example: “A Slow Screw Mexican Style” means the drink

prepared as usual, but topped off with (extra) Tequila.

Electric: A drink with Tequila mixed in

Example: “An Electric Slow Screw” means the drink

prepared as usual, but contains (extra) Tequila.

Screaming: A drink with Vodka poured on top

Example: “A Screaming L.I.T.” means a Long Island Iced

Tea finished with some additional Vodka on the top.

Frappé (or Mist): A drink poured over crushed

ice

Press: The combination of half Soda and half

7-Up

Float/Top: An addition of alcohol that is not

mixed into the drink but sits on top.

Topless: A Margarita without the salted rim on

the glass

(With a) Squeeze: A lime “squeezed” on top of

the drink and dropped into it

(With a) Twist: A lemon “twisted” on top of the

drink and dropped into it

Wet: More of the mix

Example: “A Wet Scotch and Soda” means more of the

Soda and less of the Scotch than usual.

Stone: Any drink that has the word “stone” in it,

contains Orange Juice

Dirty / Brave / Black: Any drink whose name

has any of these three words in it,

contain Kahlua

Example: Black Russian, Dirty Mother and Brave Bull – all

three drinks contain Kahlua.

*Exception: Dirty Martini, off course!

Multiple: A drink with Frangelico poured on top

Example: “A Multiple Black Russian” means the drink

prepared as usual, but topped off with Frangelico Liqueur.

Against the Wall: A drink with Galliano poured

on top

Example: “A Vodka and Soda against the wall” means the

drink prepare as usual, but topped off with Galliano

Liqueur.

Short: A drink served in a rocks glass

English: A drink with Gin poured on top

Tall: A drink served in a (tall) collins glass. It

will have the same amount of liquor but this

leaves more room for more mix.

With: When a server orders a bottled beverage,

serve with glassware.

86: A term the service industry uses when we

are out of something.

Example:”86 Patron” means we no longer have any in

stock to sell.

CALL & PREMIUM REFERENCE LIST

Knowing and using your different “Call” and “Premium” brand liquors is a VERY important aspect of

bartending. Whether your customer orders a Screwdriver, a Gin and Tonic or a Whiskey and Water, you

should ALWAYS suggest a call and premium liquor. This is known as “up-selling.” Up-selling can

generate higher sales and can also increase a bartender’s tips. When a customer orders a Vodka Tonic, the

bartender should ask, “Would you like Absolut (call) or Greygoose (premium)?” You should always try

to suggest the call and then the premium, the last name they hear is typically what they will order. This is

“suggestive selling.” The following is a list of some of the most common call and premium brand liquors.

VODKA

Smirnoff

Stoli

Skyy

3 Olives

Absolute

Grey Goose

Kettle One

Belvedere

Svedka

Ciroc

GIN

Beefeater

Bombay

Gordon’s

Seagram’s

Tanqueray

Hendricks

RUM

Bacardi

Captain Morgan

Mount Gay

Meyer’s

Ron Rico

TEQUILA

Jose Cuervo

Patron

Hornitos

Cuervo Especial

Herradura

Sauza

Don Julio

MESCAL

Monte Alban

BOURBON

Ancient Age

Bench Mark

Buffalo Trace

Bulleit

Jim Beam

Knob Creek

Walker’s Deluxe

Wild Turkey

KENTUCKY WHISKEY

Early Times

TENNESSEE

WHISKEY

George Dickel

Jack Daniels

RYE WHISKEY

Bulleit

Jim Beam

Wild Turkey

Bellows & Co.

CANADIAN WHISKEY

Canadian Club

Canadian Mist

Crown Royal

Pendleton

Seagram’s V.O.

BLENDED WHISKEY

Fleischmann’s

Kessler

Seagram’s 7

COGNAC

Courvoisier

Hennessy

Remy Martin

IRISH WHISKEY

Bushmills

Jameson

Murphy’s

Tullamore Dew

SCOTCH WHISKEY

Chivas Regal

Cutty Sark

Dewar’s

Glenlivet

J&B

Johnny Walker

VAT 69

VERMOUTH

Cinzano

Martini & Rossi

Tribuno

BRANDY

E & J

Korbel

Paul Masson

LIQUEURS/CORDIALS REFERENCE LIST

The following is a list of liqueurs (cordials) generally available. This first column is the name

and the second column lists the main flavor(s) and other notes of interest.

Liqueur Name Flavor & Notes

Aarak Herbal, made in East Indies

Abisante Absinthe substitute

Abricotine Apricot

Absinthe Herbal, contains wormwood

Abson Absinthe substitute, no wormwood

Abstina Absinthe substitute, no wormwood

Advokaat Eggnog, made in Holland

Akvavit (Aquavit) Rye and caraway

Alkermes de Florence Rose petal, anise and other flavors, made in Italy

Allasch Cumin

Almondrado Almond

Alstina Absinthe substitute

Amaretto Almond [am-ah-REHT-toh]

Ambrosia Herbal, made in China

Amer Picon Orange, quinine and other flavors [ah-MEHR pee-KAWN]

Anesone Absinthe substitute

Anisette Black licorice [AN-ih-seht]

Anisith Absinthe substitute

Apry Apricot

Araki Date, made in Egypt

B & B A combination of Brandy & Benedictine

Bailey’s Irish Cream Chocolate and cream flavors, Irish whiskey based.

Balsam Banana

Barejager Honey, made in Germany

Ben Shalom Orange, made in Israel

Benal Herbal, made in secret, old-world formula

Benedictine Herbal, by the Benedictine monks

Bitters Made from roots, barks and herbs, flavoring for cocktails

C & C Combination of Cointreau and Cognac

Calisay Quinine, made in Spain

Caloric Punch Herbal, made in Sweden

Chambord Black raspberry, made in France [sham-BORD]

Chambraise Strawberry [SHAM-brey]

Chartreuse Herbal, made in two colors – green and yellow

Cheri-Suisse Cherry and chocolate, made in Switzerland

Cherry Heering Cherry

China-China Orange, made in France

Liqueur Name Flavor & Notes

Choclair Chocolate and coconut, made in the Virgin Islands

Chococo Chocolate and coconut, made in the U.S.

Claristine Herbal, made in secret

CocoRibe Coconut

Coffeehouse Kahlua substitute

Cointreau Orange, somewhat bitter [KWAN-troh]

Campari Herb and fruit, bitter dark red aperitif [KOM-par-E]

Cordial Medoc Orange and Cherry, made in France

Crème de Abricots Apricot, very sweet

Crème de Almond Almond, very sweet

Crème de Ananas Pineapple, very sweet

Crème de Banana Banana, very sweet

Crème de Cacao Chocolate, two colors – Dark and White, very sweet

Crème de Café Coffee, very sweet

Crème de Cassis Black currant, very sweet

Crème de Celeri Celery, very sweet

Crème de Cerise Cherry, very sweet

Crème de Fraises Strawberry, very sweet

Crème de Framboise Raspberry, very sweet

Crème de Kirsch Cherry, very sweet

Crème de Mandarine Tangerine, very sweet

Crème de Menthe Mint, very sweet

Crème de Moka Coffee, very sweet

Crème de Noyaux/Noya Almond, very sweet

Crème de Prunelle Prune, very sweet

Crème de Rose Rose petal, very sweet

Crème de Vanilla Vanilla, very sweet

Curacao Orange, many different colors, all same flavors [Kyoo r-uh-sou]

Damiana Herbal, made in Mexico

Danzinger Goldwasser Orange, made in Germany

Delecta Herb, very sweet

Drambuie Honey and Heather, made in Scotland [Dram-bu-E]

Escubab Herbal, somewhat spicy

Fior d’ Alpi Herbal, somewhat spicy

Flora Alpina Herbal, somewhat spicy, sugar crystallized on an enclosed twig

Florentino Galliano substitute

Forbidden Fruit Grapefruit, made in U.S.

Fraise Strawberry

Framboise Raspberry

Frangelico Hazelnut

Galliano Black licorice

Glayva Herbal, made in Scotland

Glika Cumin

Godiva Chocolate, flavored with the same chocolate used in the candy

Goldschlagger Cinnamon, with 24K gold flakes

Liqueur Name Flavor & Notes

Goldwasser Cumin and coriander, with flecks of gold

Grand Marnier Orange, made in France

Guignolet d’Angers Cherry

Herbsaint Absinthe substitute

Irish Mist Honey

Jägermeister Black licorice and rootbeer

Kahlua Coffee, made in Mexico, rum based

Kaymagui Coffee and chocolate

Kummel Caraway, anise and other flavors

Liqueur 43 Herbal and vanilla

Liqueur d’Abbey Herbal, made in secret

Lochan Ora Herbal, made in Scotland

Malibu Coconut, made in Barbados

Mandarine Tangerine

Mandarine Napolean Tangerine

Maraschino Cherry, very sweet

Mastike Black licorice, made in Greece

Metaxa Herbal, made in Greece

Midori Honey Dew melon, originated in Japan

Mirabelle Plum, Made in France

Mistral Absinthe substitute

Monastique Herbal, made in secret

Neopolitan Galliano subtitute

Ojen Absinthe substitute

Ouzo Black licorice, made in Greece

Parfait Amour Lemon and licorice

Pasha Turkish Kahlua substitute

Pernod Absinthe substitute

Peter Heering Cherry, made in Denmark

Prunelle Prune

Quetsch Prune

Raki Black licorice

Raspail Herbal

Rock & Rye Various fruit flavors

Roiano Galliano substitute

Ron Coco Coconut

Rosolio Rose petal and orange blossom

Rumchata Cinnamon, Vanilla rum based cream

Rumpleminze Mint

Sabra Chocolate and orange

Sabroso Coffee

Sambuca Black licorice, made in Italy

Schnapps Many different flavors, usually (type of fruit) Schnapps

Sciarada Orange and lemon

Slivovitz Plum

Liqueur Name Flavor & Notes

Slow Gin Sloeberry

Southern Comfort Orange and peach

Strega Galliano substitute

Swedish Punch Similar to Caloric Punch

Tia Maria Coffee

Triple Sec Orange

Tuaca Vanilla and Citrus

Vaklova Herbal

Vallentino Galliano substitute

Van Der Hum Tangerine

Van Der Mint Chocolate and mint

Vespetro Anise, fennel and other spice flavors

Vielle cure Herbal, made in secret

Visnoka Cherry

Wishniak Cherry, with spices

Yukon Jack Various herbs and fruits, made in Canada

Yvette Violet petal, made in France

RESUME PART 1 SKILLS & EXPERIENCE

Often when ads are posted for Bartending jobs, they state they want only bartenders with experience. You

can equate your own previous experience from any industry to the bar and restaurant industry. The

following is a list of skills and qualifications that the service industry is always looking for.

1. Customer Service – Almost any job has customer service contact. You need to bring out the

customer service skills you have from that job. Talk about how you can handle challenging

customers in any situation. Don’t forget to include your fantastic people skills and how you love

people.

2. Team Player – The key to our industry is being a part of a team. You need to be willing to do

any and all jobs necessary to help your team. Highlight your abilities to be a team member and

leadership skills.

3. Willingness to Learn – A Bartender must always be willing to learn more and adapt to new

systems, learn new recipes and invent new drinks. You must learn new drinks and computer

systems for each place you will work. Many times, each establishment will have their own

recipes for “signature” drinks.

4. Math and Money Handling – It is important for us all to be good at basic math and handling

large amounts of cash with accuracy. If you have ever handled cash, whether it was large or small

amounts, be sure to include that into your resume.

5. Touch Screen or POS System - Most places have touch screen computers in which you will use

to place orders or ring up customers. (POS stands for “point of sale”). You will need to let

prospective employees know if you have experience and on what type of operating system. The

most common systems in the industry are “Aloha” and “Oasis” for bars and restaurants and

“Saber” and “Micros” for hotels and fine dining. Once you find their websites you will find

tutorials and videos on how to use them. Remember, even if you are an expert; you will still need

to learn their system since each one is set up slightly different.

6. Personality – The most important thing for any bartender to remember is that anyone can make a

drink; it takes personality to be a bartender. As a bartender you must be fun, engaging and make a

good drink. We make the majority of our money from tips and we are entertainers, listeners, and

hosts. Remember to be confident, aggressive, fun and charming. As those are the qualities all

bartenders share regardless of their personalities.

7. Long Hours on your Feet – The food and beverage industry requires very long hours, odd hours

and working on your feet for all of it. It is important to let potential employers know that you

have an understanding of this and are able to work these hours without any problem. If you have

previously had a job with odd hours, late hours and/or worked on your feet, make sure to bring it

to their attention.

8. Flexible Schedule – Always let them know that you have a flexible schedule and are willing to

work whatever hours they offer you. Bars and restaurants have high turnover and your schedule

can change often, so if the shifts they offer you at first are not ideal, work them for a while as

they are likely to change soon and as a new hire you will not get the prime shifts unless you are

covering for someone.

9. Specialty – Every bartender has a specialty, for some of us it is craft cocktail, shooters, wine or

beer. Some students may have an extensive knowledge of liquor; whatever your specialty is,

really focus on it and the type of establishments that would be interested in specifically. If you

would like a job at a specific location study their menu and become an expert in their part of the

industry.

10. Honest – Let them know that you are honest, dependable, reliable and trustworthy.

*Assignment - List your previous jobs that have the above qualifications, they can let an employer know

that you have the skills even though you don’t have bartending experience. Try to list at least 3 previous

jobs. (If you have had that many)

RESUME PART 2 OBJECTIVE

You want to leave your objective loose so that it can easily be changed per job submission. Each time you

answer an ad you will see that there are 3-5 specific qualities they are looking for; these will be listed in

their ad and you will need to rewrite these specific qualities into your objective. Yes, you will be

constantly changing your objective. Below is a sample of a Bartending want ad:

Job Description

Provides outstanding guest service by positively interacting with our guests while serving

cocktails, wine, and soft drinks; accurately mixing, up-selling and serving drinks as well as food

to guest in a friendly and efficient manner based on our standards.

Join our Family of Professionals:

XX Hotels and Resorts are proud to be recognized as one of Florida’s most respected hospitality

companies. Although we have grown from a small operation to seven hotels with more than

3,000 employees, we have never lost the personal touch of a small company. XX, founder and

president, gives all credit for the company’s reputation and success to a staff of dedicated

professionals. Their achievements arise from an Open Door Policy that fosters open

communication where associates are encouraged to speak freely.

Physical activity and employee wellness are important priorities at XX Hotels & Resorts. We are

honored and excited to be recognized by the American Heart Association’s! Start movement as a

Platinum-Level Start! Fit-Friendly Company! We are committed to providing the best workplace

environment possible. This benefits our associate’s health and produce even more positive

results for our company overall.

Excellent career opportunities, extensive, innovative benefits, and personal enrichment reward

an individual? We are committed to quality and service. The result is a level of employee

longevity, unique in the hotel industry, and that fosters a sense of family in a friendly

environment. We welcome new applications from motivated people who want to make a

contribution and are looking for a work “home”.

As you read the ad you can see the specific qualities they are looking for in a bartender. These

are the qualities you want to be sure are in your objective.

*Assignment – Google “Resume Key Words” and “bartending objective”. Then choose 5-10

words that fit you from the list and then write an objective. It is always a great idea to have the

resume key list handy, since you will always be changing your objective and applying new

words to fit their job description.

RESUME PART 3 PHOTO – CONTACT INFO – REFERENCES

A photo is a great idea for your resume. Since we are considered to be an entertainer, we need to show

them our friendly face. You will notice as you start to job search that most places will ask for a head shot

and those that do not will appreciate it. It’s important to remember that we are fun, friendly and creative.

So when choosing a photo, you will want one that shows that you are nice, welcoming, clean, a good face

for their establishment. NO glamour shots, pictures of you at the bar drunk or being wild and crazy.

Choose a picture that shows who you are, always ask family since they will give you an honest opinion

on what shows your best qualities.

It is best to put your full name first followed by your phone number and email. Do not put your address

on the resume unless you live very close to the establishment, if you do not live close it could work

against you if they think you live to far away.

If you have or will take the TiPS class you should add that under your education! This will show the

establishment that you have taken the extra steps and are serious about you career choice and will give

you a better chance than someone who does not have it listed.

It is a good idea to have 3-4 references on the resume with titles, phone numbers and email addresses.

You do not need to put addresses but you may be asked for this info if you fill out an application so have

it ready. It is also a good idea to have a few letters of recommendation. When you go in person to apply,

(which is THE most successful way to apply) be prepared for anything. You will most likely be asked for

your resume. You may also be asked to fill out their application, so have a PEN. Being prepared is a very

easy way to show the manager how professional you are and when you also hand them the reference

letter(s) it gives them additional information on you. You should have about three of these and they can

be industry related if you have previous food and beverage experience or they can be about the skills you

have acquired in other industries that can be related to bartending. Personal references are good as well

but remember you don’t want to have them too much, they are busy people and don’t have time to read

through 10 pages.

*Assignment – If you have a resume builder in the software on your computer, build your

resume. If you do not have a resume builder on your computer, google “resume builder

bartending”. Then build your resume, we will be fine tuning them in class the day you graduate.

Do not worry about it looking perfect, most of us are not professional resume builders.

MID TERM A

HIGHBALL – MARTINI – 2 LIQ – CREAM

1. What is the mixer for a Press? &

2. What do you add to a Madras to make it a Sex on the Beach?

3. What liqueur is almond flavor?

4. What is tequila made from?

5. How many ounces are in a Martini?

6. What is the difference between well and call?

7. What is a jigger used for?

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

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

10. What does “perfect” mean when ordered?

11. What is a Double?

12. What is a Tall?

13. What is the flavor of Kahlua?

14. Where does gin get its flavor from?

15. What is tonic typically garnished with?

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

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

18. Where should you always build your drink? .

19. What holds the well bottles?

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

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

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

23. What is grenadine?

24. What can you substitute for ½ & ½ ?

25. What does neat mean?

26. How would you up-sell a Manhattan?

27. What does dry mean?

28. What are the two types of vermouth?

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

30. Why would you burn the ice?

RECIPES

GIN RICKEY OLD FASHIONED CAPE COD

CUBA LIBRE SEA BREEZE CO BULL

TOASTED ALMOND COSMO DIRTY MARTINI

MANN

What are the following types of brands?

Midori Hennessey Malibu Rum

Seagram’s 7 Southern Comfort Kettle One

Bacardi Knob Creek Patron

Glenlivet Capt. Morgan Raspberry Stoli

MID TERM B

HIGHBALL – SHOTS - SOURS

1. What is the mixer for a Press? &

2. What do you add to a Madras to make it a Sex on the Beach?

3. What liqueur is almond flavor?

4. What is tequila made from?

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

6. What is the difference between well and call?

7. What is a jigger used for?

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

9. What do you garnish a Collins with?

10. What does “on the rocks” mean?

11. What is a Double?

12. What is a Tall?

13. What is the flavor of Jägermeister?

14. Where does gin get its flavor from?

15. What is tonic typically garnished with?

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

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

18. Where should you always build your drink? .

19. What holds the well bottles?

20. What are 3 questions you may need to ask when someone orders a Margarita?

21. What is a cocktail served in when ordered “on the rocks”?

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

23. What is grenadine?

24. What is the difference between Triple Sec and Blue Curacao?

25. What does neat mean?

26. How would you up-sell a Margarita?

27. What is the flavor of Chambord?

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

29. What is bitters?

30. Why would you burn the ice?

RECIPES

GIN RICKEY OLD FASHIONED CAPE COD

LONG ISLAND IT AMF MARGARITA

JAP SEX CHOC CAKE JAGER BOMB

KAMI

What are the following types of brands?

Midori Hennessey Malibu Rum

Seagram’s 7 Southern Comfort Kettle One

Bacardi Knob Creek Patron

Glenlivet Capt. Morgan Raspberry Stoli

MID TERM 1

1. What is the mixer for a Press? &

2. What do you add to a Madras to make it a Sex on the Beach?

3. What liqueur is almond flavor?

4. What is tequila made from?

5. How many ounces are in a Martini?

6. What is the difference between well and call?

7. What is a jigger used for?

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

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

10. What does “perfect” mean when ordered?

11. What is a Double?

12. What is a Tall?

13. What is the flavor of Kahlua?

14. Where does gin get its flavor from?

15. What is tonic typically garnished with?

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

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

18. Where should you always build your drink? .

19. What holds the well bottles?

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

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

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

23. What is grenadine?

24. What makes a Dirty Martini dirty ?

25. What does neat mean?

26. How would you up-sell a Manhattan?

27. What does dry mean?

28. What are the two types of vermouth?

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

30. Why would you burn the ice?

RECIPES

GIN RICKEY OLD FASHIONED RED HEADED SLUT

CUBA LIBRE SEA BREEZE JAP SEX

SURFER ON ACID COSMO VEGAS BOMB

MANN

What are the following types of brands?

Midori Hennessey Malibu Rum

Seagram’s 7 Southern Comfort Kettle One

Bacardi Knob Creek Patron

Glenlivet Capt. Morgan Raspberry Stoli

FINAL EXAM PRACTICE

Two types of vermouth

What does Neat mean?

Well vs Call

What are the following flavors?

Midori

Jager

Goldschlagger

Cointreau

Kahlua

Malibu Rum

What is tequila made from?_________________________

3 Marg ?’s

4 Martini ?’s

What time do we stop serving alcohol in Colorado?_____________

What is the legal drinking age?_______________

RECIPES

WHISKEY SOUR TOM COLLINS WHITE RUSSIAN

LEMONADE TEQUILA SUNRISE VODKA GIMLET

LONG BEACH IT WASH APPLE VEGAS BOMB

MADRAS

What are the following types of brands?

Midori Hennessey Malibu

Seagram’s 7 Southern Comfort Kettle One

Bacardi Knob Creek Patron

Glenlivet Capt. Morgan Raspberry Stoli

Absolut Grey Goose Jose Cuervo

Chambord Johnny Walker Bombay

Crown Royal Hornito’s Jim Beam

C.C. Meyer’s Frangelico