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CAA205 Front of House Management

Day 6 Lecture Notes

Topic: Aged and Un-aged Spirit and Basic Production,
Production: Bar Service (ST Method), Table Side Caesar Salad
Chapters 6, pages 102-106, 187-191
Spirits and Cocktails
What is an Alcoholic Beverage?
By Law
Liquid must contain at least 1/2 % ethyl alcohol by volume.
Is intended for human consumption
These beverages are classified by their method of production
Fermented beverage
Produced from fermentation alone
2 categorieso Malted cereal, grains and flavorings
Beer and Spirits
o Wine- grape or other fruit
How are they Made?
All spirits are Distilled
Distillation is the process of separating alcohol and liquid
The process of heating liquid / alcohol so that it becomes a vapor (173F), then
condensing the vapor on a cold surface & collecting it
Wine or distilled beer i.e. vodka, rum, ect
Pot Still
large copper pot / kettle
Cold Condenser
Produce the finest spirits
Double and triple distillation
First 45-65 of alcohol is collected
Second 10-20 % of alcohol is collected
Basic Types of Spirits
Scotch, Bourbon and other Whiskeys

the water of life or little water
Russia, Poland and Scandinavia- were exclusive in the production of vodka until World
War II, when solders transported vodka back to the US and other countries.
World War II
Moscow Mule
vodka with lime and ginger beer added
Vodka Production
Any sugar/starch rich plant matter
Sorghum, corn, rye, or wheat
Also made from potato, molasses, grapes, soybeans, sugar beets
Must not have any distinctive aroma color or flavor.
This is achieved through charcoal filters
Scotch, Bourbon and other Whiskeys
Celtic word water of life
Both the Scotts and Irish claim to have created this beverage
These beverages are identified by the grain used in production and where they are made
Scotch Scotland
Whiskey Ireland, US, Canada
Bourbon Kentucky
Mash Bill
The particular recipe for whiskey style beverages

The Americans
Tennessee Whiskey
Filtered through 12 ft maple charcoal
51% corn is used
Aged for 4 years or more
Jack Daniels and Gentleman Jack
Kentucky Bourbon
Spring water, corn, rye, barley malt
51% corn
Aged for 2 years
Evan Williams
burnt wine
Is simply wine that has been distilled
Primary Grape Used is Ugni Blanc
The finest brandies come from Cognac and Armagnac France
Gin comes from the Dutch term genever
Juniper flavored alcoholic beverage
Originally created to cure disease
The black plague, gout, kidney and stomach ailments,
Made from Rye and flavored with juniper berry
18th and 19th centuries the alcohol caused alcohol induced problems
Usually distilled from rye.
Types of Gin
Distilled Gin-Distilled, infused with juniper, distilled again
Compound Gin- Neutral Grain Spirit infused with juniper
London Dry Gin-Distilled gin, mostly from barley. Infused with other botanicals like
bitter orange, orrisroot, licorice root, coriander, cassia bark
Dutch-Distilled from a mixture of barley, malt, and rye. Sweeter than London

Was thought to cure scurvy, although that was not the case.. It was vitamin C!
2 types ( light and dark)
Jamaica, Barbados, Puerto Rico, Dominican Republic
Most rum is made from the fermentation of sugar cane molasses.
Types of Rum
Light Rums: very little flavor aside from a general sweetness
Gold Rums: usually the charred white oak bourbon whiskey barrels
Spiced Rum: based on gold rums, many cheaper brands are made from inexpensive
white rums and darkened with artificial caramel color.

Dark Rum: also known as black rum aged longer, in heavily charred barrels, much
stronger flavor than either light or gold rum.
Flavored Rum: infused with flavors of fruits such as mango, orange, citrus, coconut, and
limke which is lime rum found in Sweden, generally comprise less than 40% alcohol.
Over proof Rum: greater than 75%, in fact, and preparations of 151 to 160 proof occur
Dry Rum: strictly from sugarcane juice fermentation, stored in steel or aluminum vats
Aztecs produced a fermented beverage called octli (pulque) from the sap of the Blue
Agave plant
Pulque is said to be the first beverage produced in North America
First produced in Tequila, Mexico outside of Jalisco in 16th c. when the Spaniards ran out
of brandy and distilled octli.
At least 51% Blue Agave; the remainder is usually maize or sugarcane.
Agave distillates from elsewhere are labeled Mezcal
Types of Tequila
Blanco ("white") or plata ("silver") not aged white spirit
Oro ("gold") Unaged, caramel, fructose, glycerin and wood flavoring can be added to
resemble aged tequila.
Reposado ("rested") aged a minimum of 2 months but less than a year in oak barrels
Aejo ("aged" or "vintage") aged minimum 1 year but less than 3 years in oak barrels
Extra aejo ("extra aged") or ultra aged aged minimum 3 year in oak barrels, new
category, established in March 2006 - how tequila is made
Behind The Bar!!
What is Mixology?
Mixology is the art of mixing beverages
What makes a good Bartender?
Good personal hygiene
Positive mental attitude
Mixology / Beverage expertise
Knowledge of current events
Knowledge of local laws
Rules to For a Bartender
Sanitation of the bar should be maintained
Maintain par stock of items at bar
Use sinks properly, wash, rinse, sanitize
All glass ware should be cleaned and polished
Ensure proper lighting of the bar
Bar stools and surrounding area should be clean

Bartender Productivity
Must Multi task
Mix and Serve 125 drinks per hour
(2 drinks per minute)
Guest interaction
Must be trust worthy
Prep and Mise en Place
Cut Fruit
Stock Ice (cubed or crushed)
Maintain fresh juice, cream, mixers
Determine proper levels of chilled beer and wine, other non alcoholic beverages
Behind the Bar Craftsmanship
Measuring Alcohol
Flaming Liquors
Creating new recipes and specials
Supporting the Service Staff
Criteria for Determining Restaurant Beverage Service
Customer Base
Price of Individual Beverages
Wine, Beer, Cocktails and Non Alcoholic Selections
Service Style
Staff Training
Dining room
Tools of the Trade
Glass Ware
Mechanical impact how easy will the class break
Thermal Shock are the glasses going to be chilled in the refrigerator or freezer?
Wine Key
Bottle Opener
Matches / Lighter
Spring Strainer
Metal Shaker
Garnish Tray
Bar Spoon
Speed Pourer
Cutting Board / paring knife
Zester / Channel Knife

Mixology Terminology
Build- to pour in alcohol then mixers
Stir- mixing method
Straight Up- chilled and strained
Neat- hot shot out of the bottle
On the Rocks- Beverage serves on ice
Bruised vigorous shaking to create ice crystals
Roll- to pour from glass to glass
Blend- use of a blender
Muddle- to crush ingredients in glass
Chill- pour ingredients over ice, usually strained
Back- liquid consumed along side of a spirit
Chaser- liquid consumed right after a shot
Speed Rail- house liquor is stored
Well, Call, Premium, Ultra Premium-quality levels of alcohol in the bar
Basic MOPs of Beverages
1. Stir and Strain (ST)
2. Speed Shake (SP)
3. Shake and Strain (SH)
4. Ice Down Pour (IDP)
The First Three steps to mixing a Cocktail
Place Napkin In Front Of Guest
Select Proper Glass
Place Glass On Rubber Mat

Stir and Strain (ST)

Fill drink glass with ice and water to chill
Fill glass mixer 2/3 the way with ice
Pour Alcohol first then other ingredients
Gently stir with bar spoon
Top glass mixer with spring strainer
Remove ice and water from chilled glass
Strain beverage into chilled glass

Speed Shake (SP)

Fill glass with ice, ALL THE WAY
Pour in alcohol first then other ingredients
Top glass with speed shaker
Shake rapidly, DONT FLIP
Remove speed shaker
Add any other ingredients

Wipe down side of glass

Shake and Strain (SH)

Fill glass mixer 2/3 of the way with ice
Pour alcohol first, then other ingredients
Top glass mixer with metal shaker
Flip so glass mixer in on top
Rapidly shake
Remove glass mixer
Pour from metal shaker into glass mixer
Top glass mixer with spring strainer
Strain into glass

Ice Down Pour (IDP)

Fill glass with ice, ALL THE WAY
Pour in alcohol first, then other ingredients
Wide down the side of the glass

Last Steps to creating a Cocktail

Place Straw or Stir in Drink (if appropriate)
Garnish Drink
Announce to the guest that the drink is ready
Place beverage on beverage napkin