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

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

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

Common Aperitifs Fortified Wine Aromatized Wine Popular Aperitif Wine mixed with distilled alcohol usually brandy 16 -23 percent alcohol Port, Sherry, Madeira, Marsala Served between 55 to 60 degrees Fahrenheit Aromatized Wine Wine which has alcohol and some type of flavoring added herbs, roots, bark or spices 18 - 20 percent alcohol Popular Aperitif Kir Royale is white wine with crème de cassis

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

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

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

Gin Unaged, neutral spirit that is flavored with juniper berries or aromatics Types of Gin Holland Gin - generally not mixed as cocktail English Gin - 180 proof then diluted to 80 to 97 proof American Gin - Neutral spirit if >190 proof and then diluted to 80 proof before bottling Typical Gin Cocktails - Martinis, Gibsons, Gimlets, or served with tonic and lime

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

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

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

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

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

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

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

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

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

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

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

Server Take Care TIPS NRA - Bar Code and Right Mix

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

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

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

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

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

Wine Wine Storage Dark, well ventilated, and insulated Temperature controlled - constant 55- 60ºF No movement Store horizontally, label up, bin number

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

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

Wine Serving Size Guidelines Corkage Serving (from the right) 1/2 Bottle - 2 people Split - 1. 5 glasses Bottle - 2 to 6 people Magnum (2 bottles) 7 to 12 people Corkage Serving (from the right) White before Red Decanting Red Different Glasses for each wine - Bring new b/4 taking old glass

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

Summary Alcohol can be large part of check! Profit in alcohol is good Knowledgeable staff is critical! Open wine see page 152-154 Decanting wine see page 156 Opening sparkling see page 157