Beverage and Wine ServiceChapters 7 and 8

We drink for pleasure of our company or for taste and sensation of large variety of beverages

Beverages

Water, Milk, Juice Infusions (Tea and Coffee) Fermented Beverages (Wine and Beer)

Distilled alcohol (whiskey, brandy, other spirits)

Cocktails (mixture of distilled alcohol and juice, water,etc.)

Aperitifs

“Standard” is that aperitif should be offered 30 seconds after guest is seated

Aperitif should be:– low in alcohol so you do not ruin your tastebuds– dry not sweet so you stimulate your appetite– chilled to be more refreshing– Examples include:

White wine, Fortified Wines like dry Sherry, Aromatized Wines like Vermouth or Dubonnet

Common Aperitifs

Fortified Wine – Wine mixed with distilled alcohol usually brandy– 16 -23 percent alcohol– Port, Sherry, Madeira, Marsala– Served between 55 to 60 degrees Fahrenheit

Aromatized Wine– Wine which has alcohol and some type of flavoring added

herbs, roots, bark or spices

– 18 - 20 percent alcohol

Popular Aperitif– Kir Royale is white wine with crème de cassis

Distilled Spirits

Distilled Spirit – made by heating a liquid containing alcohol which converts the

alcohol to vapor form. Ethyl Alcohol vaporizes at 176 degrees F. The vapor is collected and condensed into raw alcohol then temperature is lowered.

– 100 percent alcohol is chemically pure and 200 “Proof”

Natural Spirits are distilled to minimum of 190 proof, odorless, colorless, and flavorless

Brandy

Distilled Wine - “brandywijn” or burnt wine Distilled from fruit, usually grapes 80 to 84 proof Types of Brandy

– Cognac - double distilled from specific area of France called Cognac

– Armagnac - single distilled from area of France called Armagnac– Calvados - apple brandy from Normandy, France– Grappa - Italian brandy distilled from pomace of grapes

Whiskey/Whisky

Distilled from Grain 5 Types of Whiskey

– American - distilled from “sour mash” which is combination of grains

e.g. Bourbon - 51% corn, aged 2 years in new oak barrels, from Bourbon County, KY

– Canadian - distilled from several grains and blended with rye– Irish - distilled barley and corn and blended with rye in Ireland– Rye - rye– Scotch - malted barley dried over peat fires in Scotland, no “e”

Cocktails from Whiskey - Manhattan or Whiskey Sour

Gin

Unaged, neutral spirit that is flavored with juniper berries or aromatics

Types of Gin– Holland Gin - generally not mixed as cocktail– English Gin - 180 proof then diluted to 80 to 97 proof– American Gin - Neutral spirit if >190 proof and then diluted to 80

proof before bottling

Typical Gin Cocktails - Martinis, Gibsons, Gimlets, or served with tonic and lime

Vodka

Slavic word for “water” Historically, potatoes are the base of sugar Most vodka today is made from grain Like gin, vodka is not aged Many vodkas are now offered with flavors

– Pepper– Lemon

Typical Vodka Cocktails - Martinis, Gibsons, Gimlets, or served with juice – orange (Screwdriver) or tomato (Bloody Mary)

Rum

Distilled from fermented juices of sugarcane Distilled to >190 proof then diluted to 80 proof Can be served as high as 151 proof Styles

– Light - very dry, e.g. Puerto Rican– Medium– Full Bodied, e.g, Jamaican

Typical Rum Cocktails - Cuba libre - coke and lime, Pina Colada, or tonic and lime

Tequila or Mescal

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

Frozen or “On the Rocks”

Cordials or Liqueurs

Alcoholic Beverages flavored with aromatics and sweetened

– Anise - Ouzo, Pernod, Sambuca– Chocolate - Crème de cacao– Coffee - Kahlua or Tia Maria– Fruit - Crème de Cassis, Triple Sec, Grand Marnier– Flowers - Roses or Violets– Herbals - Drambuie, Chartreuse– Nuts - Frangelico or Amaretto

Mixed Drinks

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

Margarita, Gimlet, Vodka/Gin and Tonic

Mixed Drinks Service Issues

“Club Service” - drink mixed in front of guest Jigger - 2 ounces Price and Quality Classifications

– Well - lower priced, house brand, below bar– Call - called by name, e.g. Dewars; higher quality– Premium - “top shelf” , highest quality and price

Use of cocktail napkin -cloth/no cloth, logo “Show” plate Kiddie cocktails

Ways to serve aperitifs and distilled spirits and cocktails

“Up” - Chilled over ice then strained as poured into glass “On the Rocks” - over ice With a mixer and “twist” - served over ice with soda,

water, juice and a twist of lemon or lime “Neat” - Chilled without ice “Perfect” - in a Manhattan when 1/2 of dry vermouth is

substituted for sweet

Beer

Fermented Grain, Water, Yeast and Hops Grain can be malted barley, wheat, oats, rice, corn, rye “Malted” - steeped in water 2 weeks then dried out – this

converts complex carbohydrates to more simple sugar Malted grain is the sugar source for the yeast Roasted grain for color and flavor Hops - for flavor (bitterness), head retention, shelf life Yeast “eats” grain sugar converting it to alcohol and CO2

Beer

Styles– Type of Yeast determine fermentation style

Top fermented - ales, 55 ºF -60 ºF Bottom fermented - lagers, light crisp, effervescent, 48 ºF Fruit Lambic Ales - made with fruit and wild yeast in Belgium

Beer Service

Rotate inventory to insure freshness Clean glass very important for head and flavor How to pour

– center of glass for head– down side to prevent all head foam

Sake Service

Brewed rice beverage with 15 to 20 % alcohol Similar to beer without carbonation Older is generally not better with sake Sake Service

– Never pour for yourself– Hold in hand not on table for pouring– Fill it to the top – Cup can be left full– Can be served warm but better ones are served chilled

Server Take Care

TIPS NRA - Bar Code and Right Mix

Beverages

Waters – Gas - No Gas, Tapped, Bottled– Still and Sparkling– How to pour properly

Iced Tea– hot tea made strong– cloudy if chilled too soon

Wine

Fermenting Grape Juice – Grape juice plus yeast equals alcohol and CO2

Types of Wines – Table or Still Wines– Sparkling Wines - second fermentation– Fortified or Aromatized Wines - brandy added

Wine

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

Wine

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

Wine

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

Wine

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

Wine

Wine Serving Aids– Waiter’s tool, captain’s knife, bar key (church key)– “Ah – So”– Wine baskets - red wine– Wine buckets - lower or maintain temperature

3/4 full - 1 part water to 2 part ice Is this bottle chilled to your liking?

– Glassware - Saucer shaped sparkling - Marie Antoinette vs. Flute White wine - 1/2 full Red wine 1/3 full

Wine

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

Wine

Serving Size Guidelines– 1/2 Bottle - 2 people– Split - 1. 5 glasses– Bottle - 2 to 6 people– Magnum (2 bottles) 7 to 12 people

Corkage Serving (from the right)

– White before Red– Decanting Red– Different Glasses for each wine - Bring new b/4 taking old glass

Wine

White Wines and Roses– Chilled to 44 to 54 degrees– 15 min in a wine bucket

Red Wines – Not Chilled – Sediment and Decanting

tannin and color pigments bitter and unpleasant tasting

Punt– Arch in the bottom of bottle - do not use

Summary

Alcohol can be large part of check! Profit in alcohol is good Knowledgeable staff is critical!

– Open wine see page 152-154– Decanting wine see page 156– Opening sparkling see page 157