Bartending: 6 Mother Spirits - PDF

BARTENDING SIX (6) MOTHER SPIRITS 6 MOTHER SPIRITS The six primary liquors are whiskey, brandy, vodka, rum, gin, and tequila. These beverages fall under the liquor category because they use a similar distilling method, but each has a distinct flavor that arises from using differe...

BARTENDING SIX (6) MOTHER SPIRITS 6 MOTHER SPIRITS The six primary liquors are whiskey, brandy, vodka, rum, gin, and tequila. These beverages fall under the liquor category because they use a similar distilling method, but each has a distinct flavor that arises from using different ingredients and aging processes. VODKA Distilled liquor, clear and colorless and without definite aroma or taste, ranging in alcoholic content from about 40 to 55 percent. Use for: Bloody Mary, Espresso Martini, Cosmopolitan HOW VODKA IS MADE? Traditional vodka is made from two raw materials: water and ethanol from the fermentation of cereal grains (like wheat, sorghum, or rye). Many vodka brands use other base ingredients (like potatoes and sugar beets) and additives (like botanicals and spices) to achieve distinctive character in their liquor. After fermenting and distilling, vodka undergoes a filtration and refining process to remove impurities and achieve a smooth mouthfeel. GIN flavoured, distilled, colourless to pale yellow liquor made from purified spirits usually obtained from a grain mash and having the juniper berry as its principal flavouring ingredient. Use for: Negroni, Martinez, G&T, Gimlet, French 75, Tom Collins, Bees Knees. The name of the beverage comes from the French name for the juniper berry, genièvre, altered by the Dutch to genever and shortened by the English to gin. "Dutch courage"- English soldiers fighting for the Dutch in their war of independence from Spain, noticed the Dutch soldiers drinking 'Genever ' or gin for courage.  TEQUILA is a distilled spirit made from the Weber blue agave plant that grows in Mexico. The blue agave plant has Use for: Margarita, Paloma, huge spikes that come up from a Batanga, Bloody Maria, El Diablo, central core that is called the pina. Tommy’s Margarita After the leaves are removed, the pina is the part of the plant that is used to make tequila.  HOW TEQUILA IS MADE? Tequila is made from the cooked and fermented juice of the agave. It is a distilled spirit. Some distillers prefer under-ripe agave, while some favour over-ripe agave. The amount of ripeness influences the nature of the tequila. For instance, under-ripe agave tends to produce less complex tequilas with vegetal notes. Contradictorily, over-ripe agave produces a rounder, sweeter and full-flavoured tequilas. HISTORY OF TEQUILA tequila first came into existence in 250-300 A.D. when the Aztec Indians produced a fermented juice of the agave for their ceremonial wine, ‘plaque’. 1600s- After opening a trade route between Manila and Mexico, the Marquis of Altamira built the first large-scale distillery. It is now Tequila, Jalisco. 1758- the Cuervo family began to distil tequila commercially. This modern tequila that we are fond of today was produced at these distilleries. It consists of the blue agave that is the best for producing tequila. HISTORY OF TEQUILA 1758- the Cuervo family began to distill tequila commercially. This modern tequila that we are fond of today was produced at these distilleries. It consists of the blue agave that is the best for producing tequila. 1974- the Mexican government declared the term ‘tequila’ as the intellectual property of Mexico. This made it illegal for any other state to produce and sell their own ‘tequila’.  HOW RUM IS MADE? Rum is created through five essential steps. 1. CREATING MOLASSES FROM THE SUGAR CANE The juices are squeezed from the sugar cane to create a by-product called molasses. 2. FERMENTATION Alcohol is created by adding yeast and water to the molasses. The yeast is always carefully chosen to ensure the right taste profile and aroma of the final rum. 3. DISTILLATION The fermented liquid is heated and condensed in column stills. 4. MATURATION Some of this liquid will then get its rich colour and flavour by being aged in charred white oak barrels. 5. BLENDING This is where the Captain comes into his own. To create the smooth taste that he’s known the world over for, some of the finest Caribbean rums are carefully blended.  HISTORY OF RUM Asian influence- Some scholars propose that Rum started in Asia, as sugarcane can be traced back to Southeast Asia and modern-day Papua New Guinea. In Indonesia, people have been distilling Batavia Arrack, a type of Rum distinguished by the use of the local red rice. European influence- Some historians argue that the Rum-making process has its roots in Europe, particularly in countries such as Spain, France, and England. HISTORY OF RUM The Caribbean/Latin origin theory Many historians believe that Rum originated in the Caribbean islands during the 17th century. This theory suggests that Rum was first produced on islands like Barbados - where to date the first recorded Rum production seemed to have taken place - Jamaica, and Puerto Rico. DIFFERENCE BETWEEN RUM AND RHUM MOLASSES WHISKEY is a dark distilled spirit that is made from a variety of grains, including barley, corn, rye, and wheat. Use for: Blood and Sand, Rob Roy, Penicillin, Rusty Nail ORIGIN OF WHISKY The ultimate origin derives from the Latin term aqua vitea (“water of life”) which was translated into old Irish as uisce beatha and uisge beatha in Scottish Gaelic. The origin of whiskey began in 1000-1200 AD when distillation migrated from the European mainland into Scotland and Ireland through traveling monks. Due to the climate of the Scottish and Irish monasteries, there were no vineyards or grapes to make wine – so they turned to fermenting grain mash. The first written record of whisky appeared in 1405, in the Irish Annals of Clonmacnoise. HOW WHISKY IS MADE? All types, whether they are whiskey, whisky, bourbon or Scotch, start as a raw grain. Before the grain can be fermented, all the sugars must be extracted. This is done through mashing. The distiller will take the grains and put them in a large tank with hot water. The mixture is agitated, resulting in a porridge consistency known as mash or wort. Once as much sugar as possible has been removed, it is ready for the fermentation stage. Fermentation occurs when yeast is added to the mash/wort which converts any remaining sugars to alcohol. The process takes place in large vats spanning from 48 to 96 hours. It is then transferred to a copper still that is used for distillation. The most common types of stills used are pot stills and column stills, which are used in different circumstances. Pot distillation is a batch process that is most commonly used with malt whisky. Column stills are typically used to produce bourbon, rye and other American whiskeys, they work continuously in order to remove the need for a batch process. POT STILLS COLUMN STILLS  BRANDY Brandy refers to a distilled spirit made from a fruit-based wine and originates from the word 'brandewijn' which is Dutch for 'burnt wine. Use for: Brandy sour, Brandy Alexander.  HISTORY OF BRANDY Brandy is one of the oldest distilled spirits on the books, and has certainly earned its revered reputation. In countries such as France, Peru, Spain, Hungary, and Germany, the brandy-making tradition is hundreds of years. It’s been distilled in France since the Middle Ages, first used primarily for medicinal purposes. The word brandy is a shortened form of brandywine, which comes from the Dutch word meaning “burnt wine,” or brandewijn. “Burnt” has to do with resourceful 16th-century Dutch sailors, who discovered that they could lighten a ship’s load by boiling down barrels of French wine, thereby reducing it to what they realized (and the French already knew) was an excellent drink. Demand for brandy skyrocketed, and it was the spirit of choice across Europe for hundreds of years. Brandy’s popularity followed it to the American colonies, too, where farmers would distill the spirit from the local fruits they grew or foraged, including apples, peaches, pears, wild grapes, and more. “ALL COGNAC CAN BE CONSIDERED AS BRANDY, BUT NOT ALL BRANDY IS COGNAC.” “Cognac is unique because it can only be made in the Cognac region in southwest France, uses white grape juice, and requires a double distillation in a specifically designed copper pot still, called alembic charentais,” “Proof” is straight up two times alcohol by volume. So a vodka, say, that is 40 percent ABV is 80 proof and one that is 45 percent ABV is 90 proof. A “proof spirit” is 100 proof (50 percent ABV) or higher. PARTS OF THE BAR FRONT BAR BACK BAR UNDER BAR  OPERATE THE BAR Bar operations involve Standard operating careful handling; of all procedures (SOP) set by kinds of alcoholic drinks the establishment must and converting their be strictly followed contents into revenue. during the service.  OPENING PROCEDURE Here are the top A. Property Check procedures for you B. Internal Check and your opening C. Cleaning staff: D. Bar Prep E. Check Wine Bottle Dates  CLOSING PROCEDURE Here are the top A. Bar Closing procedures for you B. Refill Disposable Item and your closing C. Empty and lock staff: BARTENDING TOOLS AND GLASSWARES CORKSCREW ⚫ A corkscrew is a tool for drawing corks from wine bottles, beer bottles and other household bottles before the invention of screw caps and Crown corks. In its traditional form, a corkscrew simply consists of a pointed metallic helix (often called the "worm") attached to a handle, WING CORKSCREW ⚫ sometimes called a butterfly corkscrew or angel corkscrew, has two levers, one on either side of the worm. As the worm is twisted into the cork, the levers are raised. Pushing down the levers draws the cork from the bottle in one smooth motion SOMMELIER KNIFE ⚫ A sommelier knife, ⚫ waiter's friend or wine key is a corkscrew in a folding body similar to a pocket knife. BAR SPOON  FOUR SEPARATE FUNCTION OF BAR SPOON ⚫ The twisted handle is used to slow the progress of alcohol into the glass when making layered drinks. You can also use only the back of the spoon to quickly float an ingredient ⚫ The stem is ideal for stirring drinks. ⚫ The spoon portion can be used to pick up garnishes without touching them, which is required for professional bartenders in some states ⚫ The base portion is often is when you crush two or more things together, such as bitters and sugar BLENDER ⚫ A blender is essential to make frozen drinks and for smoothies. BOTTLE OPENER ⚫ a device that enables the removal of metal bottle caps from bottles. SHAKER STANDARD/ COBBLER ⚫ STANDARD/ COBBLER- shaker consist of three pieces—a tumbler , a lid with a built-in strainer , and a cap to cover the strainer. Used by amateur bartenders. are metal measuring devices that usually have two (2) cones , one on either end. The larger cone holds 1 ½ oz while the smaller cone holds ¾ or 1 oz. It is essential that helps ensure precise measuring of liquids & create a consistent cocktail BOSTON SHAKER ⚫ BOSTON SHAKER- consist of two pieces that fit inside the each other. One piece is stainless steel , & the other is a smaller stainless steel tin or a mixing glass. MIXING GLASS ⚫ a barman tool used together with a Bar Spoon and a Strainer for a cocktail preparation in stir & strain technique. COASTERS ⚫ A beverage coaster on which to rest glasses of beverage ICE BUCKET ICE SCOOP AND ICE TONG  COCKTAIL STRAINERS ⚫ a metal bar accessory Hawthorne used to remove ice from a mixed drink as it is poured into the serving glass. A type of sieve, the strainer is placed over the mouth of the glass or shaker in which the Fine/Tea Strainer beverage was prepared; small holes in the device allow only liquids to pass as the beverage is poured. SWIZZLE STICKS ⚫ a mixed alcoholic drink, especially a frothy one of rum or gin and bitter ⚫ A device used for stirring drinks. MUDDLERS ⚫ Muddlers are used to make a mash of fruit, herbs or spices when they have been added to cocktail.  JIGGERS ⚫ Are measuring device that usually have two (2) cones, one on either end. The larger cone holds 1 ½ oz while the smaller cone holds ¾ or 1 oz. Japanese Jigger ⚫ It is essential that helps ensure precise measuring of liquids and create consistent cocktail. Double Jigger 1/2 oz= 15 ML 1 oz= 30 ML 1 and 1/2 0z= 45 ML 2 oz= 60 ML SPEED POURER ⚫ The main benefit of the speed pourer is that it streamlines the flow of liquid coming out of the bottle (helping to avoid spills and splashes) while giving you greater control over the amount of alcohol that is poured. FLAIR BOTTLES CITRUS REAMER OR JUICER ⚫ A reamer or a juicer is designed to make it easy to extract juice from citrus fruits. CUTTING BOARD AND KNIFE ⚫ Having a cutting board and a sharp knife behind the bar is essential, for those tasks such as, slicing lemons and limes for drinks or doing up a garnish for a cocktail GLASS RIMMER ⚫ a shallow rounded bowl which is filled with salt, sugar or citrus juice. SPEED RAIL ⚫ Bar equipment accessories that attach to the side of underbar counters, typically sitting along the length of your ice well so that spirits and liquor can be stored easily, allowing bartenders to grab what they need quickly to mix drinks. VACUUM WINE SAVER ⚫ creates a vacuum to prevent your opened bottle of wine from oxidising, making it last up to 10 days. FUNNEL ⚫ To decant liquors, bitters, oils, essences, and liqueurs from one container to another BAR MAT ⚫ used on the top of the bar, often to serve drinks to customers or, in some cases, store glassware or other tools. SPILL MAT WINE DECANTER ⚫ a glass vessel that is used to help aerate wine. It typically has a smaller neck and a wide base to allow for as much surface area of the wine to come in contact with the air as possible. BAR CADDY ⚫ The name of the countertop dispenser in which straws, parasol and napkins are placed. CONDIMENT HOLDER BOTTLE COOLER ⚫ used to prolong the coldness of the drinks. JUICE CONTAINER The Store & Pour is a neat little seal-able and reusable plastic bottle with a simple but highly effective pouring spout. Ideal for adding mixers and juice to cocktails and spirits when behind a bar, at a party or hosting a special event. CHAMPAGNE BOTTLE STOPPER ⚫ keep the pressure from escaping the opened bottle and keep oxygen out, maintaining both the effervescence and the flavor. WINE BUCKET use it to put bottles of wine in and keep the wine cool. Place the bottle of wine in the wine bucket to the right of the diner. GLASS WARES Types of cocktail glasses  COCKTAIL GLASS HIGHBALL GLASS LOWBALL GLASS COLLINS GLASS MARTINI GLASS ROCKS GLASS  HIGHBALL GLASS Tall and narrow, highball glasses are compatible with all sorts of libations, namely high cocktails such as Seven and Seven, Scotch and soda, and rum and Coke. Bartenders often build the drinks served in highball glasses directly inside the glass, with the shaken ingredients being poured over ice. Usually holding between 8-12 oz., this type of vessel is taller than an old-fashioned glass and shorter than a Collins glass. HIGHBALL GLASS ⚫ JUICES ⚫ SODA ⚫ MOST UNIVERSAL USED GLASS 8-12 ounces FOOTED HIGHBALL GLASS This footed glass features a sturdy stem to elevate any mixed drink on your menu to a higher level of sophistication. 10 oz  COCKTAIL/ MARTINI GLASS ⚫ Symbol of drinking establishments COCKTAILS DRY MARTINI COCKTAIL GIBSON MANHATTAN COSMOPOLITAN BRANDY ALEXANDER GRASSHOPPER GOLDEN CADILLAC 3- 6 ounces COLLINS GLASS ⚫ LONG COOL DRINKS ⚫ FRESH JUICES 10-14 ounces OLD FASHIONED/ ROCK GLASS ⚫ Used for liquor that is taken on the rocks. 6-10 ounces  SPECIALTY COCKTAIL GLASSES MARGARITA GLASS PUNCH CUP HURRICANE GLASS POCO GRANDE  MARGARITA MARGARITA GLASS MARGARITA GLASS (SAUCER) (WELLED) 8-12 ounces POCO GRANDE HURRICANE GLASS 20 ounces 4 ounces POCO GRANDE 14 ounces  WHISKEY GLASSES Snifter Highball Neat Glasses  WINE GLASSES RED WINE GLASSES WHITE WINE GLASSES  WINE GLASS RED WINE WHITE WINE 8-14 ounces 6- 8 ounces  CHAMPAGNE GLASSES 1. CHAMPAGNE FLUTES 9 ounces 1. CHAMPAGNE TULIP GLASS 4-6 ounces 1. CHAMPAGNE SAUCER 6-8 ounces  LIQUEUR GLASSES CORDIAL GLASS IRISH COFFEE MUG SHERRY GLASS IRISH COFFEE GLASS IRISH COFFEE GLASS (FOOTED) (MUG) 10-12 ounces 16 ounces CORDIAL GLASS SHERRY GLASS 4-6 ounces 1.5 - 2 ounces  NEAT LIQUOR GLASS SHOT GLASS SNIFTER SHOT GLASS COCKTAILS: BLOWJOB JAGER BOMB 1 ounce BRANDY SNIFTER 6-20 ounces  BEER GLASSES PINT /PUB GLASS PILSNER MUG/ STEIN PINT/ PUB GLASS 16 ounces PILSNER 14 ounces MUG/ STEIN 14 ounces  Laws in Bartending Presidential Decree No. 1619- Penalizing the use or possession or the unauthorized sale to minors of volatile substances for the purpose of inducing intoxication or in any manner changing, distorting or disturbing the auditory, visual or mental process. Legar Requirements Staffs involved in the sale of liquor are subjects to licensing laws which apply to all licensed premises. There are penalties for: ❖ Selling or supplying liquor to a minor ❖ Selling or supplying liquor whilst being a minor ❖ Selling or supplying liquor without a license ❖ Selling out of hours ❖ Conducting business in such a way as to entice minors ❖ Selling or supplying liquor to intoxicated persons.