Beverage and Wine Service Chapters 7 and 8BeveragesAperitifsCommon AperitifsDistilled SpiritsBrandyWhiskey/WhiskyGinVodkaRumTequila or MescalCordials or LiqueursMixed DrinksMixed Drinks Service IssuesWays to serve aperitifs and distilled spirits and cocktailsBeerSlide 17Beer ServiceSake ServiceServer Take CareBeveragesWineSlide 23Slide 24Slide 25Slide 26Slide 27Slide 28Slide 29Slide 30SummaryBeverage and Wine ServiceChapters 7 and 8We drink for pleasure of our company or for taste and sensation of large variety of beveragesBeverages Water, Milk, JuiceInfusions (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 seatedAperitif 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 AperitifsFortified Wine – Wine mixed with distilled alcohol usually brandy–16 -23 percent alcohol–Port, Sherry, Madeira, Marsala–Served between 55 to 60 degrees FahrenheitAromatized Wine–Wine which has alcohol and some type of flavoring addedherbs, roots, bark or spices–18 - 20 percent alcoholPopular Aperitif– Kir Royale is white wine with crème de cassisDistilled SpiritsDistilled 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 flavorlessBrandyDistilled Wine - “brandywijn” or burnt wineDistilled from fruit, usually grapes80 to 84 proofTypes 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/WhiskyDistilled from Grain5 Types of Whiskey–American - distilled from “sour mash” which is combination of grainse.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 SourGinUnaged, neutral spirit that is flavored with juniper berries or aromaticsTypes 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 bottlingTypical Gin Cocktails - Martinis, Gibsons, Gimlets, or served with tonic and limeVodkaSlavic word for “water”Historically, potatoes are the base of sugarMost vodka today is made from grainLike gin, vodka is not agedMany vodkas are now offered with flavors–Pepper–LemonTypical Vodka Cocktails - Martinis, Gibsons, Gimlets, or served with juice – orange (Screwdriver) or tomato (Bloody Mary)RumDistilled from fermented juices of sugarcaneDistilled to >190 proof then diluted to 80 proofCan be served as high as 151 proofStyles–Light - very dry, e.g. Puerto Rican–Medium–Full Bodied, e.g, JamaicanTypical Rum Cocktails - Cuba libre - coke and lime, Pina Colada, or tonic and limeTequila or MescalDistilled from agave plantFrom Tequila, Jalisco, Mexico otherwise called “Mescal”Double distilled to >110 proof then diluted to 80 proofTypical Tequila Cocktails - Straight “Up” or Margarita - Frozen or “On the Rocks”Cordials or LiqueursAlcoholic 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 DrinksServer 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 guestJigger - 2 ouncesPrice 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 priceUse of cocktail napkin -cloth/no cloth, logo“Show” plateKiddie cocktailsWays to serve aperitifs and distilled spirits and cocktails“Up” - Chilled over ice then strained as poured into glass“On the Rocks” - over iceWith 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 sweetBeerFermented Grain, Water, Yeast and HopsGrain can be malted barley, wheat, oats, rice, corn, rye“Malted” - steeped in water 2 weeks then dried out – this converts complex carbohydrates to more simple sugarMalted grain is the sugar source for the yeastRoasted grain for color and flavorHops - for flavor (bitterness), head retention, shelf lifeYeast “eats” grain sugar converting it to alcohol and CO2BeerStyles–Type of Yeast determine fermentation styleTop fermented - ales, 55 ºF -60 ºFBottom fermented - lagers, light crisp, effervescent, 48 ºFFruit Lambic Ales - made with fruit and wild yeast in BelgiumBeer ServiceRotate inventory to insure freshnessClean glass very important for head and flavorHow to pour–center of glass for head–down side to prevent all head foamSake ServiceBrewed rice beverage with 15 to 20 % alcoholSimilar to beer without carbonationOlder is generally not better with sakeSake Service–Never pour for yourself–Hold in hand not on table for pouring–Fill it to the top
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