Beverage and Wine Service Chapters 7 and 8BeveragesAperitifsCommon AperitifsDistilled SpiritsBrandyWhiskey/WhiskyGinRumTequila or MescalCordials or LiqueursMixed DrinksMixed Drinks Service IssuesWays to serve aperitifs and distilled spirits and cocktailsBeerSlide 16Beer ServiceSake ServiceServer Take CareBeveragesWineSlide 22Slide 23Slide 24Slide 25Slide 26Slide 27Slide 28Slide 29SummaryBeverage and Wine ServiceChapters 7 and 8We drink for pleasure of our company or for taste and sensation of large variety of beveragesBeverages Water, Milk, JuiceInfusions (Tea and Coffee)Fermented Beverages (Wine and Beer)Distilled alcohol (whiskey, brandy, other spirits)Cocktails (mixture of distilled alcohol and juice, water,etc.)Aperitifs“Standard” is that aperitif should be offered 30 seconds after guest is seatedAperitif should be:–low in alcohol so you do not ruin your tastebuds–dry not sweet so you stimulate your appetite–chilled to be more refreshing–Examples include: White wine, Fortified Wines like dry Sherry, Aromatized Wines like Vermouth or DubonnetCommon AperitifsFortified Wine – Wine mixed with distilled alcohol usually brandy–16 -23 percent alcohol–Port, Sherry, Madeira, Marsala–Served between 55 to 60 degrees FahrenheitAromatized Wine–Wine which has alcohol and some type of flavoring addedherbs, roots, bark or spices–18 - 20 percent alcoholPopular Aperitif– Kir Royale is white wine with crème de cassisDistilled SpiritsDistilled Spirit – made by heating a liquid containing alcohol which converts the alcohol to vapor form. Ethyl Alcohol vaporizes at 176 degrees F. The vapor is collected and condensed into raw alcohol then temperature is lowered.–100 percent alcohol is chemically pure and 200 “Proof”Natural Spirits are distilled to minimum of 190 proof, odorless, colorless, and flavorlessBrandyDistilled Wine - “brandywijn” or burnt wineDistilled from fruit, usually grapes80 to 84 proofTypes of Brandy–Cognac - double distilled from specific area of France called Cognac–Armagnac - single distilled from area of France called Armagnac–Calvados - apple brandy from Normandy, France–Grappa - Italian brandy distilled from pomace of grapesWhiskey/WhiskyDistilled from Grain5 Types of Whiskey–American - distilled from “sour mash” which is combination of grainse.g. Bourbon - 51% corn, aged 2 years in new oak barrels, from Bourbon County, KY–Canadian - distilled from several grains and blended with rye–Irish - distilled barley and corn and blended with rye in Ireland–Rye - rye–Scotch - malted barley dried over peat fires in Scotland, no “e”Cocktails from Whiskey - Manhattan or Whiskey SourGinUnaged, neutral spirit that is flavored with juniper berries or aromaticsTypes of Gin–Holland Gin - generally not mixed as cocktail–English Gin - 180 proof then diluted to 80 to 97 proof–American Gin - Neutral spirit if >190 proof and then diluted to 80 proof before bottlingTypical Gin Cocktails - Martinis, Gibsons, Gimlets, or served with tonic and limeRumDistilled from fermented juices of sugarcaneDistilled to >190 proof then diluted to 80 proofCan be served as high as 151 proofStyles–Light - very dry, e.g. Puerto Rican–Medium–Full Bodied, e.g, JamaicanTypical Rum Cocktails - Cuba libre - coke and lime, Pina Colada, or tonic and limeTequila or MescalDistilled from agave plantFrom Tequila, Jalisco, Mexico otherwise called “Mescal”Double distilled to >110 proof then diluted to 80 proofTypical Tequila Cocktails - Straight “Up” or Margarita - Frozen or “On the Rocks”Cordials or LiqueursAlcoholic Beverages flavored with aromatics and sweetened–Anise - Ouzo, Pernod, Sambuca–Chocolate - Crème de cacao–Coffee - Kahlua or Tia Maria–Fruit - Crème de Cassis, Triple Sec, Grand Marnier–Flowers - Roses or Violets–Herbals - Drambuie, Chartreuse–Nuts - Frangelico or AmarettoMixed DrinksServer Must Know:–Primary Liquor - Brand is important–Possible Variations on request, e.g. Gin or Vodka–Garnish–Glass and Style - ice, no ice, “neat” , “up”, “on the rocks” –Popular cocktails - Bloody Mary, Gibson, Martini, Manhattan, Margarita, Gimlet, Vodka/Gin and TonicMixed Drinks Service Issues“Club Service” - drink mixed in front of guestJigger - 2 ouncesPrice and Quality Classifications–Well - lower priced, house brand, below bar–Call - called by name, e.g. Dewars; higher quality–Premium - “top shelf” , highest quality and priceUse of cocktail napkin -cloth/no cloth, logo“Show” plateKiddie cocktailsWays to serve aperitifs and distilled spirits and cocktails“Up” - Chilled over ice then strained as poured into glass“On the Rocks” - over iceWith a mixer and “twist” - served over ice with soda, water, juice and a twist of lemon or lime“Neat” - Chilled without ice“Perfect” - in a Manhattan when 1/2 of dry vermouth is substituted for sweetBeerFermented Grain, Water, Yeast and HopsGrain can be malted barley, wheat, oats, rice, corn, rye“Malted” - steeped in water ~ 2 weeks then dried outHops - for flavor and tanninYeast eats grain sugar converting to alcohol and CO2Type of Yeast determine fermentation style–Top fermented - ales, 55 -60 degrees–Bottom fermented - lagers, light crisp, effervescent 48 degreesBeerStyles–Type of Yeast determine fermentation styleTop fermented - ales, 55 -60 degreesBottom fermented - lagers, light crisp, effervescent 48 degreesLambic Ales - made with fruit and wild yeast in BelgiumBeer ServiceRotate Inventory to insure freshnessClean glass very important for head and flavorHow to pour–center of glass for head–down side to prevent all head foamSake ServiceBrewed rice beverage with 15 to 20 % alcoholSimilar to beer without carbonationOlder is generally not better with sakeSake Service–Never pour for yourself–Hold in hand not on table for pouring–Fill it to the top –Cup can be left full–Can be served warm but better ones are served chilledServer Take CareTIPSNRA - Bar Code and Right MixBeveragesWaters – Gas - No Gas, Tapped, Bottled–How to pour properlyIced Tea–hot tea made strong–cloudy if chilled too soonWineFermenting Grape Juice – Grape juice plus yeast equals alcohol and CO2Types of Wines – Table or