Practical no: 6

SERVICE OF ALCOHOLIC APERITIFS

Most of the aperitifs are pre-poured in the appropriate glass at the dispense bar. Some of the exceptions may be bitters like Campari or Amer Picon as well as some Pastis like Pernod and Ricard thay may be assembled at the guests table or on the sideboard. Bitters - Usually served with water or soda in a 2:1 proportion or on the rocks. Use a 6 out measure on ice and add soda or iced water. Served in a Paris goblet or Highball glass. Fortied wines - (Sherry) - Fino, Amontillado and Manzanilla sherries are best served chilled or on the rocks. Other styles may include straight from the bottle, ideally into a copita - the traditional sherry glass. Fortied wines - (Port) - The better ports are normally served as an after-meal drink. They are usually served in a port or Dock glass and rarely chilled. Lesser ports can be served by themselves as aperitifs or mixed with lemonade as in port and lemon. White ports are served chilled much in the same way as dry sherry but also sometimes with the addition of ice and a lemon slice. Other fortied wines are served in the same way but in a Paris Goblet or other stemmed glass. Drier varieties are usually served chilled.

Brolly

Some of the glassware used to serve aperitifs. from left to right: Paris Goblet, Port glass, Sherry copita and a Cocktail glass.

Practical no: 6

SERVICE OF ALCOHOLIC APERITIFS

Aromatized wines - Use a Paris goblet or a cocktail glass. Serve a 3 out measure either chilled or with ice, soda water, tonic water or lemonade. A lemon slice is the garnish for drier varieties and a cherry on a cocktail stick for the sweet styles. For dry vermouths, especially Martini, a twist of lemon may be used and/or an olive on a cocktail stick. Pastis - Usually should be served with iced water in a Paris goblet or a Highball glass. The usual proportion is three parts water to one part of pastis, but extra water may be added if it is preferred weaker. A sugar may be kept on a brolly and water may be poured from the top to bring the drink to the desired sweetness. *** Please refer to study notes for particular examples of the above mentioned aperitifs.

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