Bartending School Inc. Textbook PDF

420 E 58 TH AVE, SUITE #135, DENVER CO 80216 Bartending School Inc. TABLE OF CONTENTS INTRODUCTION............................................................................................................................................. 1 RULES & REGULATIONS SCHOOL PHILOSOPHY JOB ASSISTANCE IN A BAR........................................................................................................................................................ 8 STATION EQUIPMENT TOOLS PROCEDURES.............................................................................................................................................. 11 OPENING & CLOSING CLASSROOM SIDEWORK GLASSWARE................................................................................................................................................ 13 HIGHBALLS................................................................................................................................................. 16 RECIPES REVIEW & NOTES CREAM DRINKS.......................................................................................................................................... 20 RECIPES REVIEW & NOTES MARTINIS & MANHATTANS...................................................................................................................... 23 RECIPES REVIEW & NOTES TWO LIQUOR DRINKS................................................................................................................................ 28 RECIPES REVIEW & NOTES SOUR DRINKS............................................................................................................................................. 31 RECIPES REVIEW & NOTES SHOOTERS & POUSSE CAFE DRINKS........................................................................................................ 33 RECIPES REVIEW & NOTES EXOTICS...................................................................................................................................................... 37 RECIPES REVIEW & NOTES i GARNISHES................................................................................................................................................. 40 WINES & CHAMPAGNE.............................................................................................................................. 41 RECIPES REVIEW & NOTES HOT DRINKS............................................................................................................................................... 47 RECIPES REVIEW & NOTES BEER............................................................................................................................................................ 50 REVIEW & NOTES CUSTOMER SERVICE.................................................................................................................................. 54 LEGAL ASPECT........................................................................................................................................... 56 INTERVIEWS............................................................................................................................................... 57 DO & DON’T............................................................................................................................................... 58 EMPLOYEE RULES & RESPONSIBILITIES................................................................................................. 59 ALCOHOLS.................................................................................................................................................. 61 COMMON BAR TERMS............................................................................................................................... 75 CALL & PREMIUM REFERENCE LIST........................................................................................................ 76 LIQUEURS/CORDIALS REFERENCE LIST.................................................................................................. 77 RESUME PART 1.......................................................................................................................................... 81 RESUME PART 2.......................................................................................................................................... 83 RESUME PART 3.......................................................................................................................................... 84 MID TERM A............................................................................................................................................... 85 MID TERM B............................................................................................................................................... 88 MID TERM ONE.......................................................................................................................................... 91 PRACTICE FINAL........................................................................................................................................ 94 DRILLS........................................................................................................................................................ 96 ii 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!!! 1 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. 2 DAYS & TIMES YOU WILL HAVE CLASS 1 Week Schedule Day Monday Tuesday Wednesday Thursday Friday 10am-1pm X X X GRADUATE!! No classes 2pm-5pm O XO XO No classes 6pm-9pm O O 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 X X X No classes Week 2 X X GRADUATE!! No classes Weekend Schedule Saturday Sunday Weekend 1 X X Weekend 2 X GRADUATE!! We break for lunch from 1-2pm & 5pm-6pm 3 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 TUESDAY WEDNESDAY THURSDAY Class Agenda Class Agenda Class Agenda Class Agenda Intro/Highballs & Juice Martini/Manhattan Sours 10am or 6pm Practice Drills - 96 Shooters 2 Liquor/Creams Test/Graduate Resume Part 1 Resume Part 2 Resume Review Practice Drills - 97 Practice Drills - 100 Online Profile Homework: Homework: Homework: Read & Complete Read & Complete Read & Complete Assignments prior to Assignments prior to Assignments prior to next class, next class,, next class, Congratulations!!!! Martini/Manhattan – 2 Liquor – 28(M) Garnishes – 40(O) 24(M) Creams – 21(M) Wine/Champagne – Shooters – 34(M) Sours – 31(M) 41(O) Call/Premium List – Alcohol – 61(O) Customer Service – 76(O) Legal – 56(O) 54(O) Liqueurs List – 77(O) Resume Part 2 – 83(O) Interview – 57(O) Resume Part 1 – 81(O) Resume Part 3 – 84(O) Rest. Rule /Resp. – 59(O) Final Exam Practice- 94(O) 4 CLASS & HOMEWORK SCHEDULE IN ADDITTION TO COMPLETING THE MODULES FOR EACH CLASS: 2 Week MONDAY TUESDAY WEDNESDAY Class Agenda Class Agenda Class Agenda Intro/Highballs & Juice Martini/Manhattan Shooters Practice Drills - 96 Practice Drills - 98 Practice Drills - 103 Homework: Homework: Homework: Read & Complete Assignments Read & Complete Read & Complete prior to next class, Assignments prior to next Assignments prior to next Martini/Manhattan – class, class, 24(M) Shooters – 34(M) Sours – 31(M) Call/Premium List – Wine/Champagne - 41 Hot Drinks – 47(O) 76(O) Alcohols W/B – 61(O) Customer Service – Resume Part 2 – 83(O) 54(O) Beer – 50(O) Resume Part 1 – 81(O) Interviews – 57(O) Employee Rules/Resp. – 59(O) TUESDAY WEDNESDAY THURSDAY Class Agenda Class Agenda Class Agenda Sours 2 Liquor/Creams 10am or 6pm Practice Drills - 105 Practice Drills - 105 Test/Graduate Practice Final - 94 Practice Final - 94 Resume Review Online Profile Homework: Homework: Read & Complete Read & Complete Assignments prior to next Assignments prior to next class, class, Congratulations!!!! 2 Liquor – 28(M) Alcohols – 61(O) Creams – 21(M) Liqueurs – 77(O) Alcohols V-R-G-Tq – Resume Part 3 – 84(O) 67(O) Study for Final Exam(O) 5 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. 6 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. 7 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. 8 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. 9 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. 10 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 11 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! 12 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. 13 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. 14 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. 15 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. 9. 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. 16 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 5. RUM & COKE Glass, filled with ice Glass, filled with ice 1 oz. Bourbon\Whiskey 1 oz. Light Rum Fill with Ginger Ale Fill with Coke/Cola Lime Garnish Highballs may be requested with other types of liquor. Any liquor may be requested with Coke. Examples: Vodka Highball, Gin Highball Examples: Brandy & Coke, Vodka & Coke 2. SCOTCH & SODA 6. CUBA LIBRE Glass, filled with ice Same as Rum & Coke 1 oz. Scotch EXTRA Lime Garnishes Fill with Soda 7. GIN & TONIC Any liquor may be requested with soda. Glass, filled with ice Examples: Whiskey & Soda, Vodka & Soda 1 oz. Gin Fill with Tonic 3. 7 & 7 Lime garnish Glass, filled with ice 1 oz. Seagram’s 7 Whiskey Any liquor may be requested with Tonic. Fill with 7-Up Examples: Vodka & Tonic Any liquor may be requested with 7-Up. 8. PRESBYTERIAN Examples: Whiskey & 7, Vodka & 7 Glass, filled with ice 1 oz. Bourbon/Whiskey 4. WHISKEY & WATER ½ fill with Ginger Ale Glass, filled with ice ½ Fill with Soda 1 oz. Whiskey Fill with Water A Press can be made with any liquor requested but the Soft Drink will change. Clear (7-Up) Any liquor may be requested with water. with clear liquors. Dark (Ginger Ale) with dark liquors. 17 9. GIN RICKEY 6. BAY BREEZE Glass, filled with ice Glass, filled with ice 1 oz. Gin 1 oz. Vodka ½ Fill with Soda ½ filled Cranberry juice ½ Fill with Lime juice ½ filled Pineapple juice Lime garnish 7. SEA BREEZE 10. OLD FASHIONED Glass, filled with ice Glass, no ice 1 oz. Vodka ½ oz Simple syrup/1tsp Sugar ½ filled Cranberry juice 2 Dashes Bitters ½ filled Grapefruit juice 1 Orange slice 1 Cherry 8. MADRAS Muddle all above ingredients Glass, filled with ice Fill glass with ice 1 oz. Vodka 1 oz. Bourbon\Whiskey ½ filled Cranberry juice *Optional fill with Soda (newer version) ½ filled Orange juice Flag garnish 9. SEX ON THE BEACH JUICE DRINKS Glass, filled with ice 1 oz. Vodka This type of drink uses either fruit or ½ oz. Peach Schnapps vegetable juices with liquors. ½ filled Cranberry juice ½ filled Orange juice 1. GREYHOUND Glass, filled with ice 10. FUZZY NAVEL 1 oz. Vodka Glass, filled with ice Fill with Grapefruit juice 1 oz. Peach Schnapps Fill with Orange juice 2. SALTY DOG Same as a Greyhound with a salted rimmed 11. BLOODY MARY glass Glass, filled with ice 1 oz. Vodka 3. SCREWDRIVER 2 Dashes Salt Glass, fill with ice 2 Dashes Pepper 1 oz. Vodka 2 Dashes Celery Salt Fill with Orange juice 4 Drops Worcestershire Sauce 1 Drop Tabasco (optional) 4. TEQUILA SUNRISE Fill with Tomato juice Glass, filled with ice *You may use Blood Mary Mix in place of 1 oz. Tequila spices and tomato juice Fill with Orange juice Stir Well Float ½ oz Grenadine Celery and Lime garnish 5. CAPE COD Variations of Bloody Mary Glass, filled with ice Examples: Bloody Maria – 1oz. Tequila 1 oz. Vodka instead of Vodka. Fill with Cranberry juice Lime garnish 18 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: 21 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. 20 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 4. DREAMSICLE Stemmed cocktail glass, chilled Glass, filled with ice ½ oz. Brandy 1 oz. Amaretto ½ oz. Brown Crème de Cacao 1 oz. Orange juice 2 oz. Cream Fill with Cream Nutmeg garnish 5. TOASTED ALMOND 2. BANSHEE Glass, filled with ice Stemmed cocktail glass, chilled ½ oz. Kahlua ½ oz. Crème de Banana ½ oz. Amaretto ½ oz. White Crème de Cacao Fill with Cream 2 oz. Cream 6. SMITH & KERNS 3. GRASSHOPPER Glass, filled with ice Stemmed cocktail glass, chilled 1 oz. Kahlua ½ oz. Green Crème de Menthe 2 oz. Cream ½ oz. White Crème de Cacao Fill with ice 2 oz. Cream 21 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: 22 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. 23 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 5. MANHATTAN Rocks glass, filled with ice or Rocks glass, filled with ice or Chilled stemmed cocktail glass Chilled stemmed cocktail glass 8-10 Drops Dry Vermouth ¼ oz. Sweet Vermouth 2 oz. Gin or Vodka 2 oz. Bourbon\Whiskey Olive garnish 2 Dash of Bitters Cherry garnish 2. DRY MARTINI Rocks glass, filled with ice or 6. DRY MANHATTAN Chilled stemmed cocktail glass Rocks glass, filled with ice or 6-8 Drops Dry Vermouth Chilled stemmed cocktail glass 2 oz. Gin or Vodka ¼ oz. Dry Vermouth Olive garnish 2 oz. Bourbon\Whiskey 2 Dash of Bitters 3. EXTRA DRY MARTINI Olive garnish Rocks glass, filled with ice or Chilled stemmed cocktail glass “Wash” of Dry Vermouth 2-4 Drops 7. PERFECT MANHATTAN 2 oz. Gin or Vodka Rocks glass, filled with ice or Olive garnish Chilled stemmed cocktail glass 1/8 oz. Dry Vermouth Note: Extra Dry Martinis may not use ANY Dry Vermouth 1/8 oz. Sweet Vermouth 2 oz. Bourbon\Whiskey 4. GIBSON 2 Dash of Bitters Same as a Martini, but substitute an onion Lemon twist garnish garnish for the olive garnish Note: Perfect refers to “equal parts” Sweet and Dry Vermouth. Any drink can be ordered as “Perfect.” 25 8. GIMLET 14. LEMON DROP Rocks glass, filled with ice or Chilled stemmed cocktail glass Chilled stemmed cocktail glass 1 ½ oz. Vodka\Citrus Vodka 2 oz. Gin ½ oz. Lemonade\Sour ½ oz. Lime juice Sugared rim w/ Lemon garnish Lime garnish 15. DIRTY MARTINI 9. VODKA GIMLET Chilled stemmed cocktail glass Rocks glass, filled with ice or 2oz. Vodka (Always) Chilled stemmed cocktail glass ¼ oz. Olive juice/brine *Same as Gimlet made with Vodka Olive garnish 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 25 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: 26 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 27 DRINK RECIPES 1. B & B 7. RUSTY NAIL Snifter Rocks glass, filled with ice ¾ oz. Brandy 1 ½ oz. Scotch ¾ oz. Benedictine ½ oz. Drambuie 2. BLACK RUSSIAN 8. STINGER Rocks glass, filled with ice Rocks glass, filled with ice 1 ½ oz. Vodka 1 ½ oz. Brandy ½ oz. Kahlua ½ oz. White Crème de Menthe 3. DIRTY MOTHER 9. COLORADO BULLDOG Rocks glass, filled with ice Tall Rocks glass, filled with ice 1 ½ oz. Brandy 1 ½ oz. Vodka ½ oz. Kahlua ½ oz. Kahlua 1 ½ oz. Cream 4. BRAVE BULL Splash Coke Rocks glass, filled with ice 1 ½ oz. Tequila ½ oz. Kahlua 10. ROOTBEER FLOAT 5. WHITE RUSSIAN, WHITE BULL, Tall glass, filled with ice DIRTY WHITE MOTHER 1 ½ oz. Vodka Same recipe but fill with cream ½ oz. Kahlua 1 ½ oz. Cream 6. BLACK JAMAICAN 1 oz. Coke Rocks glass, filled with ice Float ½ oz. Galliano 1 ½ oz. Meyer’s Rum Whipped Cream ½ oz. Tia Maria Cherry garnish 28 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: 30 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 31 SHORT SOURS LEMONADES 1. WHISKEY SOUR 1. LEMONADE Rocks glass, filled with ice Glass, filled with ice 1 oz. Whiskey ½ oz. Vodka 2 oz. Sweet & Sour ½ oz. Rum Cherry garnish ½ oz. Gin ½ oz. Triple Sec 2. AMARETTO SOUR 2 oz. Sweet & Sour Rocks glass, filled with ice Fill with 7-Up 1 oz. Amaretto Lemon wedge garnish 2 oz. Sweet & Sour Cherry garnish 2. ADIOS MOTHER FUCKER Glass, filled with ice 3. DAIQUIRI ½ oz. Vodka Chilled stemmed cocktail glass ½ oz. Rum 1 oz. Light Rum ½ oz. Gin 2 oz. Sweet & Sour ½ oz. Blue Curacao Lime garnish ½ oz. Tequila 4. MARGARITA 2 oz. Sweet & Sour Rocks/Tall Rocks/Margarita Fill with 7-Up *Salted Rim Cherry garnish 1 oz. Tequila ½ oz. Triple Sec COLLINS/FIZZES/SLUSHES 1/8 oz. Lime juice 2 oz. with Sweet & Sour 1. VODKA COLLINS Lime garnish Collins glass, filled with ice 1 oz. Vodka ICED TEAS 2 oz. Sweet & Sour Fill with Soda 5. LONG ISLAND ICED TEA Cherry garnish Glass, filled with ice ½ oz. Vodka Note: Customer may request any liquor with a Collins ½ oz. Rum ½ oz. Gin 2. TOM COLLINS ½ oz. Triple Sec Collins glass, filled with ice ** ½ oz. Tequila 1 oz. Gin 2 oz. Sweet & Sour 2 oz. Sweet & Sour Fill with Coke Filled with Soda Lemon wedge garnish Cherry garnish 6. LONG BEACH ICED TEA Note: Customer may request any liquor with a Fizz Same recipe as Long Island Iced Tea, But substitute Cranberry juice for Coke. **Varies by establishment 32 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: 32 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) 33 DRINK RECIPES 1. B-52 10. WHITE GUMMY BEAR Layered ¾ oz. Cherry Vodka 1/3 oz. Kahlua ¾ oz. Peach Schnapps 1/3 oz. Bailey’s Irish Cream Splash Pineapple juice 1/3 oz. Grand Marnier Splash 7-Up 2. LEMON DROP 11. JAPANESE SEX ¾ oz. Vodka/Citrus Vodka ¾ oz. Midori ¾ oz. Triple Sec ¾ oz. Malibu Rum Splash Sour/Lemonade Splash Pineapple juice *Optional Sugar/Sugared Lemon 12. MIND ERASER 3. VEGAS BOMB Rocks glass, filled with ice ¾ oz. Crown Royal Whiskey Layered ¾ oz. Peach Schnapps ¾ oz. Kahlua Splash Red Bull/Energy ¾ oz. Vodka Fill with Soda 4. RED HEADED SLUT ¾ oz. Jägermeister 13. CHOCOLATE CAKE ¾ oz. Peach Schnapps ¾oz. Frangelico Splash Cranberry juice ¾ oz. Vanilla Vodka *Sugared Lemon 5. WASHINGTON APPLE ¾ oz. Crown Royal Whiskey 14. KAMIKAZI ¾ oz. Apple Pucker ¾ oz. Vodka Splash Cranberry juice ¾ oz. Triple Sec Splash Lime juice 6. SURFER ON ACID ¾ oz. Jägermeister 15. IRISH CAR BOMB ¾ oz. Malibu Rum Pint glass ½ full Guinness Splash Pineapple juice Shooter glass, ¾ oz. Bailey’s Irish Cream 7. SLIPPERY NIPPLE Float ¼ oz. Jameson Irish whiskey ¾ oz. Sambuca ¼ oz. Bailey’s Irish Cream 16. ROYAL FLUSH ¾ oz. Crown Royal 8. LIQUID COCAINE ¾ oz. Peach Schnapps 1/3 oz. Jägermeister Splash Cranberry juice 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 35 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: 36 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 37 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 38 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: 39 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 Traditional Use Garnish Traditional Use Celery Stalk Bloody Mary/Maria Lime Wedge Cuba Libre, Margarita, Bloody Mary, Gin & Tonic, Cocktail Onion Gibson, Vodka Vodka Tonic, etc Gibson Lime Wheel Margarita, Cosmo Coffee Beans Sambuca con Mosca Maraschino Cherry Manhattan, Rob Flag (Orange) Old Fashions, Roy, Sours Exotic Nutmeg Brandy & Plain Flag (Pineapple) Pina Colada, Mai Alexanders Tai Orange Old Fashions Green Olives Martini Pineapple Pina Colada, Chi Jalapeno Pepper Cajun Martini Chi Salt Margarita, Salty Lemon Twist Martini, Perfect Dog & Bloody Manhattan, Perfect Mary Rob Roy Sugar Daiquiri, Lemon Lemon Wedge Long Island Iced Drop Tea Whipped Cream Hot Drinks, Coffee Lemon Wheel Sangria, Punches, Drinks, Virgin Cosmo Daiquiris 40 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. 41 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. 42 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. 43 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. 44 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 45 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: 46 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 47 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 48 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: 49 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. 50 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. 51 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. 52 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: 53 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 hers

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