Bar and Beverange Management With Lab

West Visayas State University 2020
HMPE 202
BAR & BEVERAGE
MANAGEMENT
Ma. Flora C. Collado

Genevi F. Geroche
Ian S. Labinghisa
Edzyl Bryan B. Lensig
Suzy E. Ortizo
1| HMPE 204
MODULE FOR BAR & BEVERAGE MANAGEMENT
COPYRIGHT © 2020
by
Ma. Flora C. Collado, DBM-HM
Genevi F. Geroche, MBA-HTM
Ian S. Labinghisa, DBM-HM
Edzyl Bryan B. Lensig, MHM
Suzy E. Ortizo, MSBA-HRM
ALL RIGHTS RESERVED
NO PART OF THIS MODULE MAY BE REPRODUCED IN ANY FORM, BY

PHOTOCOPYING, MIMEOGRAPHING, OR ANY OTHER MEANS, WITHOUT THE
WRITTEN PERMISSION OF THE COPYRIGHT OWNERS AND THE PUBLISHER.
Published and exclusively distributed by:
WEST VISAYAS STATE UNIVERSITY
PUBLISHING HOUSE AND BOOKSTORE
La Paz, Iloilo City 5000
ISBN -
2| HMPE 204
Notes to the Students
This module is a part of series of Modules for flexible learning

spearheaded by the Office of the Director of Instruction and Center for
Teaching Excellence, West Visayas State University.
This is meant for the course HMPE 204-Bar and Beverage Management.
This course is designed to provide students with the knowledge, skills
and attitudes to perform bar and beverage service duties and be qualified as
a bar personnel in any bar and beverage service establishment.
Bar and Beverage Management covers the operations, principles and
practices in bar and beverage service. It discusses the history and
development of the industry, the basic knowledge in preparing, serving and
presenting beverage products including fermented, distilled, compound, other
alcoholic and non-alcoholic beverages. Students will through practical
activities in wine service, bartending and confidence in taking guest orders
and requests. In addition, learners will also be able to understand the
importance of correct communication when serving the guests in a bar and
deal with challenges that typically arise during the bar guests contact.
A field trip/tour may be conducted or to attend seminars or convention
relating to bar and beverage management and operations. Students may
undergo competency assessment of TESDA Bartending Certificate Level II.
There are seven (7) units in this module.
PART I - INTRODUCTION TO BAR AND BEVERAGE MANAGEMENT

Unit 1- The Bar and Beverage Industry
PART II BAR PRODUCT KNOWLEDGE
Unit II. Fermented Beverages
Unit III. Distilled Beverages
Unit IV. Compound Spirits
Unit V. Other Alcoholic Beverages
Unit VI. Non-Alcoholic Beverages
PART III - BAR SKILLS
Unit VII. The Bartender, Mixology and Bartending
Procedures and Services
3| HMPE 204
The learning outcomes for HMPE 204 is revised and enhanced from
TESDA Training Methodology (TR, 2010). At the end of the course the
student must have:
1. Discussed the milestone and the development of beverage and bar

service industry.
2. Described the qualities, duties and responsibilities of a bar personnel
and applied knowledge and skills in bar and beverage management
and operations.
3. Explained the method in preparing beverage products including
fermented, distilled, compound, other alcoholic and non-alcoholic
beverages.
4. Presented international cocktails and one original cocktail recipe.
5. Demonstrated wine service, bartending and serving guest in the bar.
Before you begin learning what the module is about, please be familiar
with some icons to guide you through this instructional tool. You are right
now reading the introduction entitled Notes to the Students. This will be
followed by the Table of Contents.
4| HMPE 204
The unit will then unfold in this sequence:
Activity. In here you will do an activity that you already

know and is related to the lesson.
Analysis. You will be tested here and you will be able to

know your understanding in this lesson.
Application. In this part you will practice what you learned.
Abstraction. This is where the lesson is presented. Several

topics may be discussed as stipulated in the learning
objectives.
Assessment. will be found at the end of the module. This

will serve as the written examination.
References. List of the resources and links from which the

content of the lesson is based from. These may take in the
form of books, internet sites, blogs, videos, photographs,
animation, power point presentation, icons, etc.
5| HMPE 204
Directions are found inside each unit. That tell you how long you and
what are going to work on this module. All formative activities must be
answered and counter-checked with the attached feedback. Honesty is a
school policy and yours also. Be serious about the learning activities you are
working on. It will define who you are and what you will become in the future
that will make West Visayas State University proud of you. At the end of the
semester or as instructed otherwise, you are to submit this module to your
professor.
Inquiries on some points not fully understood will be made online via
Google Classroom on a schedule encounter. This module is self-contained
learning kit with instructions that will guide you to the end.
You are now ready to begin. Make most of the present time! Enjoy!
6| HMPE 204
Table of Contents
PART I - INTRODUCTION TO BAR AND BEVERAGE MANAGEMENT
Unit 1- The Bar and Beverage Industry
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
PART II BAR PRODUCT KNOWLEDGE
Unit II. Fermented Beverages
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
Unit III. Distilled Beverages
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
Unit IV. Compound Spirits
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
Unit V. Other Alcoholic Beverages
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
Unit VI. Non-Alcoholic Beverages
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
PART III - BAR SKILLS
Unit VII. The Bartender, Mixology and Bartending
Procedures and Services
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
7| HMPE 204
PART I - Introduction to Bar

and Beverage Management
Unit 1: The Bar and Beverage
Industry
Introduction
The beverage industry is also known as the drink industry, comprising
manufactures that produces drinks and ready to drink products. It also includes
companies that trades non-alcoholic and alcoholic drinks. Throughout history,
drinking alcoholic and non-alcoholic beverage have played important role in most
cultures, tinctures, refreshment and medications. The medicinal use of alcohol was
mentioned in Sumerian, Egyptian and the Hebrew Bible recommends giving strong
drinks to the one who is dying and a wine to those who are depressed, so that they
can forget their poverty and misery (Proverbs 31:6-7). Recent scientific evidence,
health experts recommend moderate alcohol or wine consumption as part of a daily
meal and diet.
This industry contributes a great deal to the profits in the hospitality industry
and has a unique role in expanding economy. Indeed, in several countries the
production of beverages like coffee, tea and wine is a major support of the entire
economy. Together with restaurant or food service industry, these two businesses
form the world’s top largest industry which in fact they are impossible to separate
each other. Beverage service industry is an industry comprising of establishment or
business that primarily offer beverages, foods and sometimes entertainment and
other related services. While bars are establishments of businesses primarily
engaged in offering beverages, foods and sometimes entertainment and other
services to its guest or customers.
The purpose of this Unit is to present milestone, development and the
modern beverage service industry. Show the bar organization, bar parts and lay-out,
basic tools and equipment needed and the desire bar stocks and supplies. Discuss
the different types of beverage, the past and present use of alcoholic beverages and
its physiology.
Learning Outcomes
At the end of this Unit and after actively participating in the live and online
class the student should be able to:
1. discussed the beverage service industry, traced its milestone and
development and contrasted to present beverage service establishments;
2. illustrated the bar organization and discussed the basic functions of bar
personnel and their duties and responsibilities;
3. identified the elements in placement, size, shape, different parts, the tools
and equipment and its lay-out and the general stocks and supplies of the bar;
and
4. classify the different types of beverage, discussed the early and present use
of alcoholic beverages and physiology of alcohol.
8| HMPE 204
Activity
Name:________________________________ Course, Yr & Sec:__________

Teacher: ______________________________ Class Schedule: ___________
Instruction: Complete the crossword by filling in a word that fits each clue.
CROSSWORD PUZZLE
1
5 6 7
8 9
10
DOWN ACCROSS
1 -refers to the family of tall glasses 3 -Olympian god of wine and festivity
2 -pioneer beer brewery in the Philippines 4-popular form of bar and entertainment
6 -shed or workshop 5 -offering to gods and goddesses
7 -amount of alcohol in liquor 8 -main bar in hotel.
9 -bar helper 10 -known as tranquilizer
Note to Students: Detached this page and submit to your

Professor on the given due date.
9| HMPE 204
Analysis

Instruction: Answer the following questions concisely.
1. Name a bar establishment that you visited before. Describe the

ambience and its features. (30 points)
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2. List down and describe the top 5 things (tools, equipment or structures)
that you noticed or attracted you the most. (30 points)
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10 | H M P E 2 0 4
3. Enumerate and discuss both the positive and negative effects of alcohol
and the blood alcohol effects. (40 points)
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11 | H M P E 2 0 4
Abstraction
The Beginning
The ability to process alcohol likely
predates humankind with primates eating
fermented fruit. The discovery of fruit or grain
fermentation about 8,000 to 10,000 years ago
resulted to a good taste, satisfying or both.
History tells that from earliest times human beings wanted alcoholic beverages,
indeed it is proved that our nomadic ancestors settled into civilized life by raising
grain and grapes to ensure raw materials of what they looked upon as sacred
beverage.
According to the archives the development of tourism and hospitality industry
in general, and specifically the beverage service industry can be traced back to the
time of Sumerians, a generic name for the ancient inhabitants of Mesopotamia.
Although various civilization took-over, together with the Sumerians in other places
were able to come up with a written record of their civilization. They were considered
the most progressive group of people during their time.
Milestone of Beverage Industry
Ancient Sumeria (4000 BC) – Sumerians were skilled in trading, farming
and crafts. Being first known in trading they travel to great distance to trade their
produce and crafts. Along the trade routes, certain stopping points became favored
out necessity. Areas where different trading routes intersected also became favored
stopping points. These junction points often grew into trading centers. Indeed, the
need for a place to rest and stay away from home is an old as the first nomadic
traveler. At these journey segments, lodging facilities became a need and they
called it “taberna”. Taberna is a Latin term and taverna in Greek, whose original
meaning “a shed or workshop.” Taverns are places for social gatherings and
beverages are served particularly “ale”. Tavern keeper before are traditionally
women, but in other places and times women could be completely excluded from
tavern culture. Taverns existed in
England as early as 11th century and
are often keep by women usually
known as Ale-wives. By the 19th
century the word tavern evolved into
the current term being public house
or pub house or pub. Whatever they
were called, these earliest facilities
began a tradition of hospitality that
endures today.
The Empire Era (3200-AD 476)
 Ancient Egypt - Brewing begun
during the Ancient Egypt Civilization in Hierakonpolis City around 3400 BC, its
ruins encompass the remnants of the oldest brewery in the world that can
produce about 1,200 liters daily. Alcoholic beverages were very significant, in
fact beer and wine were sacred and offered to gods at that time. Osiris, the god
12 | H M P E 2 0 4
Abstraction
The Beginning
The ability to process alcohol likely
predates humankind with primates eating
fermented fruit. The discovery of fruit or grain
fermentation about 8,000 to 10,000 years ago
resulted to a good taste, satisfying or both.
History tells that from earliest times human beings wanted alcoholic beverages,
indeed it is proved that our nomadic ancestors settled into civilized life by raising
grain and grapes to ensure raw materials of what they looked upon as sacred
beverage.
According to the archives the development of tourism and hospitality industry
in general, and specifically the beverage service industry can be traced back to the
time of Sumerians, a generic name for the ancient inhabitants of Mesopotamia.
Although various civilization took-over, together with the Sumerians in other places
were able to come up with a written record of their civilization. They were considered
the most progressive group of people during their time.
Milestone of Beverage Industry
Ancient Sumeria (4000 BC) – Sumerians were skilled in trading, farming
and crafts. Being first known in trading they travel to great distance to trade their
produce and crafts. Along the trade routes, certain stopping points became favored
out necessity. Areas where different trading routes intersected also became favored
stopping points. These junction points often grew into trading centers. Indeed, the
need for a place to rest and stay away from home is an old as the first nomadic
traveler. At these journey segments, lodging facilities became a need and they
called it “taberna”. Taberna is a Latin term and taverna in Greek, whose original
meaning “a shed or workshop.” Taverns are places for social gatherings and
beverages are served particularly “ale”. Tavern keeper before are traditionally
women, but in other places and times women could be completely excluded from
tavern culture. Taverns existed in
England as early as 11th century and
are often keep by women usually
known as Ale-wives. By the 19th
century the word tavern evolved into
the current term being public house
or pub house or pub. Whatever they
were called, these earliest facilities
began a tradition of hospitality that
endures today.
The Empire Era (3200-AD 476)
 Ancient Egypt - Brewing begun
during the Ancient Egypt Civilization in Hierakonpolis City around 3400 BC, its
ruins encompass the remnants of the oldest brewery in the world that can
produce about 1,200 liters daily. Alcoholic beverages were very significant, in
fact beer and wine were sacred and offered to gods at that time. Osiris, the god
12 | H M P E 2 0 4
of beer). Bacchus, the god of wine - for the Greeks, He was also known as the
Liberator (Eleutherios), freeing one from one's normal self, by madness, ecstasy,
or wine. The divine mission of Dionysus was to mingle the music of the aulos
and to bring an end to care and worry. The Romans would hold dinner parties
where wine was served to the guest all day along with a three-course feast.
Scholars have discussed Dionysus' relationship to the "cult of the souls" and his
ability to preside over communication between the living and the dead.
Decline and Revival
(AD 476 to AD 1300) – The process of distillation spread from the Middle East
to Italy, where evidence of the distillation of alcohol appears from the School of
Salerno in the 12th century. Fractional distillation was developed by Tadeo Alderotti
in the 13th century.
In 1500, German alchemist Hieronymus Braunschweig published Liber de arte
destillandi (The Book of the Art of Distillation), the first book solely dedicated to the
subject of distillation, followed in 1512 by a much-expanded version. In 1651, John
French published The Art of Distillation the first major English compendium of
practice, though it has been claimed that much of it derives from Braunschweig's
work. This includes diagrams showing an industrial rather than bench scale of the
operation
Names like "life water" have continued to be the inspiration for the names of
several types of beverages, like Gaelic whisky, French eaux-de-vie and possibly
vodka. Also, the Scandinavian akvavit spirit gets its name from the Latin phrase aqua
vitae.
At times and places of poor public sanitation (such as Medieval Europe), the
consumption of alcoholic drinks was a way of avoiding water-borne diseases such as
cholera. Small beer and faux wine in particular, were used for this purpose. Although
alcohol kills bacteria, its low concentration in these beverages would have had only a
limited effect. More important was that the boiling of water (required for the brewing
of beer) and the growth of yeast (required for fermentation of beer and wine) would
kill dangerous microorganisms. The alcohol content of these beverages allowed them
to be stored for months or years in simple wood or clay containers without spoiling.
For this reason, they were commonly kept aboard sailing vessels as an important (or
even the sole) source of hydration for the crew, especially during the long voyages
of the early modern period.
Renaissance (AD1350-AD1600)
The consumption of alcohol during
the Renaissance could be moderate to
heavy. However, drunkenness was a sin.
Alcohol had the reputation of a saint’ People
also used wine for cooking, to preserve food,
and as a medicine mixed with herbs. It was
also often a substitute for unsafe water.
England dominated the wine trade.
“The Spanish found not one but a
multitude of drinking cultures in their
American possessions. Many of the native
types of alcoholic drink fell out of use after
the Spanish conquest. One grew in
popularity. It was pulquey, the fermented
juice of maguey.
14 | H M P E 2 0 4
Brewers established commercial breweries in Switzerland. 1469 The

development of distillation was the most important development in alcohol during
the Renaisssance.
Germany’s first brewing guild formed. Henry III (1574-1589) of France
permitted wine sellers and both tavern and cabaret owners to form a guild.
Early Modern (AD1600-AD1800)
During the early modern period (1500–1800), Protestant leaders such as
Martin Luther, John Calvin, the leaders of the Anglican Church, and even the
Puritans did not differ substantially from the teachings of the Catholic Church:
alcohol was a gift of God and created to be used in moderation for pleasure,
enjoyment and health; drunkenness was viewed as a sin.
From this period through at least the beginning of the 18th century, attitudes
toward drinking were characterized by a continued recognition of the positive nature
of moderate consumption and an increased concern over the negative effects of
drunkenness. The latter, which was generally viewed as arising out of the increased
self-indulgence of the time, was seen as a threat to spiritual salvation and societal
wellbeing. Intoxication was also inconsistent with the emerging emphasis on rational
mastery of self and world and on work and efficiency.
In spite of the ideal of moderation, consumption of alcohol was often high. In
the 16th century, alcohol beverage consumption reached 100 liters per person per
year in Valladolid, Spain, and Polish peasants consumed up to three liters of beer per
day. In Coventry, England, the average amount of beer and ale consumed was about
17 pints per person per week, compared to about three pints today; nationwide,
consumption was about one pint per day per capita. Swedish beer consumption may
have been 40 times higher than in modern Sweden. English sailors received a ration
of a gallon of beer per day, while soldiers received two-thirds of a gallon. In
Denmark, the usual consumption of beer appears to have been a gallon per day for
adult laborers and sailors. It is important to note that modern beer is much stronger
than the beers of the past. While current beers are 3-5% alcohol, the beer drunk in
the historical past was generally 1% or so. This was known as 'small beer'.
However, the production and distribution of spirits spread slowly. Spirit
drinking was still largely for medicinal purposes throughout most of the 16th century.
It has been said of distilled alcohol that "the sixteenth century created it; the
seventeenth century consolidated it; the eighteenth popularized it."
A beverage that clearly made its debut during the 17th century was sparkling
champagne. The credit for that development goes primarily and erroneously to Dom
Perignon, the wine-master in a French abbey. Although the oldest recorded sparkling
wine is Blanquette de Limoux, in 1531,the English scientist and physician Christopher
Merret documented the addition of sugar to a finished wine to create a second
fermentation six years before Dom Perignon joined the Abbey of Hautvillers and
almost 40 years before it was claimed that he invented Champagne. Around 1668,
Perignon used strong bottles, invented a more efficient cork (and one that could
contain the effervescence in those strong bottles), and began developing the
technique of blending the contents. However, another century would pass before
problems, especially bursting bottles, would be solved and champagne would
become popular.
The original grain spirit, whisky (or whiskey in Hiberno-English) and its
specific origins are unknown but the distillation of whisky has been performed in
Ireland and Scotland for centuries. The first confirmed written record of whisky
comes from 1405 in Ireland, the production of whisky from malted barley is first
15 | H M P E 2 0 4
mentioned in Scotland in an entry from 1494, although both countries could have
distilled grain alcohol before this date.
Distilled spirit was generally flavored with juniper berries. The resulting
beverage was known as jenever, the Dutch word for "juniper." The French changed
the name to genievre, which the English changed to "geneva" and then modified to
"gin." Originally used for medicinal purposes, the use of gin as a social drink did not
grow rapidly at first. However, in 1690, England passed "An Act for the Encouraging
of the Distillation of Brandy and Spirits from Corn" and within four years the annual
production of distilled spirits, most of which was gin, reached nearly one million
gallons. Corn in the British English of the time meant "grain" in general, while in
American English "corn" refers principally to maize.
The dawn of the 18th century saw the British Parliament pass legislation
designed to encourage the use of grain for distilling spirits. In 1685, consumption of
gin had been slightly over one-half million gallons but by 1714 it stood at two million
gallons. In 1727, a declared and taxed production reached five million gallons; six
years later the London area alone produced eleven million gallons of gin. The English
government actively promoted gin production to utilize surplus grain and to raise
revenue. Encouraged by public policy, very cheap spirits flooded the market at a time
when there was little stigma attached to drunkenness and when the growing urban
poor in London sought relief from the newfound insecurities and harsh realities of
urban life. Thus, developed the so-called Gin Epidemic.
While the negative effects of that phenomenon may have been exaggerated,
Parliament passed legislation in 1736 to discourage consumption by prohibiting the
sale of gin in quantities of less than two gallons and raising the tax on it dramatically.
However, the peak in consumption was reached seven years later, when the nation
of six and one-half million people drank over 18 million gallons of gin. And most was
consumed by the small minority of the population then living in London and other
cities; people in the countryside largely consumed beer, ale and cider.
After its peak, gin consumption rapidly declined. From eighteen million
gallons in 1743, it dropped to just over seven million gallons in 1751 and to less than
two million by 1758, and generally declined to the end of the century. A number of
factors appear to have converged to discourage consumption of gin. These include
the production of higher quality beer of lower price, rising corn prices and taxes
which eroded the price advantage of gin, a temporary ban on distilling, an increasing
criticism of drunkenness, a newer standard of behavior that criticized coarseness and
excess, increased tea and coffee consumption, an increase in piety and increasing
industrialization with a consequent emphasis on sobriety and labor efficiency.
While drunkenness was still an accepted part of life in the 18th century, the
19th century would bring a change in attitudes as a result of increasing
industrialization and the need for a reliable and punctual work force. Self-discipline
was needed in place of self-expression, and task orientation had to replace relaxed
conviviality. Drunkenness would come to be defined as a threat to industrial
efficiency and growth.
Ethanol can produce a state of general anesthesia and historically has been
used for this purpose.
Problems commonly associated with industrialization and rapid urbanization
were also attributed to alcohol. Thus, problems such as urban crime, poverty and
high infant mortality rates were blamed on alcohol, although "it is likely that gross
overcrowding and unemployment had much to do with these problems." Over time,
more and more personal, social and religious/moral problems would be blamed on
16 | H M P E 2 0 4
Brewers established commercial breweries in Switzerland. 1469 The

development of distillation was the most important development in alcohol during
the Renaisssance.
Germany’s first brewing guild formed. Henry III (1574-1589) of France
permitted wine sellers and both tavern and cabaret owners to form a guild.
Early Modern (AD1600-AD1800)
During the early modern period (1500–1800), Protestant leaders such as
Martin Luther, John Calvin, the leaders of the Anglican Church, and even the
Puritans did not differ substantially from the teachings of the Catholic Church:
alcohol was a gift of God and created to be used in moderation for pleasure,
enjoyment and health; drunkenness was viewed as a sin.
From this period through at least the beginning of the 18th century, attitudes
toward drinking were characterized by a continued recognition of the positive nature
of moderate consumption and an increased concern over the negative effects of
drunkenness. The latter, which was generally viewed as arising out of the increased
self-indulgence of the time, was seen as a threat to spiritual salvation and societal
wellbeing. Intoxication was also inconsistent with the emerging emphasis on rational
mastery of self and world and on work and efficiency.
In spite of the ideal of moderation, consumption of alcohol was often high. In
the 16th century, alcohol beverage consumption reached 100 liters per person per
year in Valladolid, Spain, and Polish peasants consumed up to three liters of beer per
day. In Coventry, England, the average amount of beer and ale consumed was about
17 pints per person per week, compared to about three pints today; nationwide,
consumption was about one pint per day per capita. Swedish beer consumption may
have been 40 times higher than in modern Sweden. English sailors received a ration
of a gallon of beer per day, while soldiers received two-thirds of a gallon. In
Denmark, the usual consumption of beer appears to have been a gallon per day for
adult laborers and sailors. It is important to note that modern beer is much stronger
than the beers of the past. While current beers are 3-5% alcohol, the beer drunk in
the historical past was generally 1% or so. This was known as 'small beer'.
However, the production and distribution of spirits spread slowly. Spirit
drinking was still largely for medicinal purposes throughout most of the 16th century.
It has been said of distilled alcohol that "the sixteenth century created it; the
seventeenth century consolidated it; the eighteenth popularized it."
A beverage that clearly made its debut during the 17th century was sparkling
champagne. The credit for that development goes primarily and erroneously to Dom
Perignon, the wine-master in a French abbey. Although the oldest recorded sparkling
wine is Blanquette de Limoux, in 1531,the English scientist and physician Christopher
Merret documented the addition of sugar to a finished wine to create a second
fermentation six years before Dom Perignon joined the Abbey of Hautvillers and
almost 40 years before it was claimed that he invented Champagne. Around 1668,
Perignon used strong bottles, invented a more efficient cork (and one that could
contain the effervescence in those strong bottles), and began developing the
technique of blending the contents. However, another century would pass before
problems, especially bursting bottles, would be solved and champagne would
become popular.
The original grain spirit, whisky (or whiskey in Hiberno-English) and its
specific origins are unknown but the distillation of whisky has been performed in
Ireland and Scotland for centuries. The first confirmed written record of whisky
comes from 1405 in Ireland, the production of whisky from malted barley is first
15 | H M P E 2 0 4
alcohol. And not only would it be enough to prevent drunkenness; any consumption
of alcohol would come to be seen as unacceptable. Groups that began by promoting
the moderate use of alcohol instead of its abuse- would ultimately form temperance
movements and press for the complete and total prohibition of the production and
distribution of beverage alcohol. Unfortunately, this would not eliminate social
problems but would compound the situation by creating additional problems
wherever it was implemented.
The Industrial Era (1800’s) -
In 1970-1975 The minimum drinking age is
lowered in 29 states from 21 to 18, 19 or 20 following
the enactment of the 26th Amendment to the U.S.
Constitution, which lowers the legal voting age to 18.
Development of Beverage Industry in The Philippines
In the Philippines, we can somehow associate
the development of the Beverage Service Industry to
the development of the pioneers in beverage industry
in the Philippines, the San Miguel Corporation.
The San Miguel Corporation
Established in 1890, La Fabrica de Cerveza de San Miguel, Southeast Asia’s
first brewery produced and bottled what would eventually become one of the
bestselling beers in the region. Within the span of a generation, San Miguel Beer
would become an icon among beer drinkers.
By 1914, San Miguel
Beer was being exported from
its headquarters in Manila to
Shanghai, Hong Kong and Guam.
A pioneer in Asia, San Miguel
established a brewery in Hong
Kong in 1948, the first local
brewer in the crown colony.
Today, San Miguel Beer–
the Company’s flagship product–
is one of the largest selling
beers and among the top 10
beer brands in the world. While
brewing beer is the company’s heritage, San Miguel subsequently branched out into
the food and packaging businesses.
From the original cerveza that first rolled off the bottling line, San Miguel
Corporation has since expanded its portfolio to produce a wide range of popular
beverage, food and packaging products which have–for over a century–catered to
generations of consumers’ ever-changing tastes. It has also diversified into heavy
industries including power and other utilities, mining, energy, tollways and airports.
The Company’s manufacturing operations extend beyond the Philippines to
Hong Kong, China, Indonesia, Vietnam, Thailand and Malaysia. Its products are
exported to major markets around the world. Continuing a tradition of product
quality, San Miguel is capitalizing on its unique strengths in brands and distribution
to weave its products more deeply into the fabric of everyday life. Not just in the
Philippines but in the Asia-Pacific region.
San Miguel’s partnerships with major international companies have given the
Company access to the latest technologies and skills. Our marketplace experience,
17 | H M P E 2 0 4
a. Lobby bar – the bar located at the lobby area of the hotel; it is
usually used by the guest as a venue for business meetings or
transactions during night time. In some hotel, it is considered as
the main bar.
b. Coffee shop – mostly located in the lobby or near the lobby area
where both food and drinks can be served to the guest particularly
coffee. It is also usually used by the guests as a place for business
meetings or transactions.
c. Cocktail lounge or piano bar – the place where live or piano music
is performed. Guests stay here to relax or to unwind.
d. Restaurant Bar or Service bar – the bar which s use to prepare
drink to the dining guest.
e. Disco Bar/night Club – this is where dancing (disco) if the form of
entertainment. Also known as discothèque where guest could have
both food and drinks and dance.
f. Videoke bar – a very popular form of bar and entertainment where
the guests are the ones performing and popularly known in the
Philippines as KTV (karaoke and television).
g. Poolside bar – bar located at the poolside. Guests takes a drink
after or during swimming to ease the thirst and also to provide
some warmth during colder season.
h. Pool/Sports Bar – pool or other sports and watching sports events
is the main entertainment offered in this type of bar in a hotel.
i. Banquet bar – a bar being set-up during functions or events in the
banquet or meeting rooms in the hotel to provide/serve drinks to
the guest of the event or function. Below are the types of banquet
bar set-up:
j. Open bar – the guest can order any drinks available in the bar or the
main bar of the hotel. Usually the guest will be the one to pay bill
not the host of the event or function.
k.Limited bar set-up – only the drinks allowed by the host will be served
to the guests of the function or the event.
l. Mini bar – a bar in a guest room for
the convenience of the guest.
Alcoholic drinks in mini-bar are
usually miniature size bottle to
ensure proper inventory of the
drinks after the guest have
checked-out.
5. Airline Beverage Service – serving drinks on
airline passengers
6. Cruise and Passenger Ship Beverage Service – serving passengers in a cruise
or a passenger ship.
7. Rail Beverage Service – serving passengers on a rail travel.
8. Coffee Shops/Coffee Houses/Café – a place specializing on coffee and servs
as a meeting place particularly for transaction business.
9. Tea Houses/Rooms – a small room or restaurant where beverages and light
meals are served, often catering chiefly to women and a place has a sedate
or subdued atmosphere. It also serves a place for business meeting or
transaction.
19 | H M P E 2 0 4
10. Taverns – a place of

business where
people gather to drink
alcoholic beverages
and more than likely,
food is served.
11. Public houses/Pubs –
is a drinking
establishment which
served alcoholic drinks especially beer that can be consumed on the
premises, usually with a set-up like home.
a. Public houses are culturally and socially different from places such as
cafés, bars and brewpubs. Because most guests are regular guests with
social bonding established among themselves.
b. Pubs are social places based on the sale and consumption of alcoholic
beverages, and most pubs offer a range of beers, wines spirits,
alcopops, and soft drinks.
c. Many pubs are controlled or owned by breweries, so beer is often better
value than wines and spirits, whilst soft drinks can be almost as
expensive.
d. Beer served in a pub may be cask ale or keg beers.
e. Traditionally the windows of town pubs are of smoked or frosted glass
so that the clientele are obscured from the street to have privacy.
f. The owner, tenant or manager of a public house is known as the
publican or landlord.
g. Each pub generally has a crowd of regulars – people who drink there
regularly.
h. The people that visit most often called their local.
12. Brew Pubs/Micro Breweries – pubs or restaurants that brew beer in the
premises
13. Night Clubs (or night club or club) – is a place for drinking, dancing and
entertainment which does its primary
business after dark.
a. A nightclub can be distinguished
from other forms of such as bars,
pubs or taverns, by the inclusion
of a dance floor and a DJ booth,
where a disk jockey plays
recorded dance and pop music.
b. Some nightclubs have other
forms of entertainment, like
comedians, “go-go” dancer or
floor show or strippers.
14. Internet Café or Cyber Café – is a place where one can use a computer with
internet access for a free, usually per hour or few minutes; sometimes one
can have unmetered access with a pass for a day or month, etc. it may or
may not serve as a regular café with food and drink being served.
15. Beer Garden – is an open-air area where alcohol is served.
20 | H M P E 2 0 4
10. Taverns – a place of

business where
people gather to drink
alcoholic beverages
and more than likely,
food is served.
11. Public houses/Pubs –
is a drinking
establishment which
served alcoholic drinks especially beer that can be consumed on the
premises, usually with a set-up like home.
a. Public houses are culturally and socially different from places such as
cafés, bars and brewpubs. Because most guests are regular guests with
social bonding established among themselves.
b. Pubs are social places based on the sale and consumption of alcoholic
beverages, and most pubs offer a range of beers, wines spirits,
alcopops, and soft drinks.
c. Many pubs are controlled or owned by breweries, so beer is often better
value than wines and spirits, whilst soft drinks can be almost as
expensive.
d. Beer served in a pub may be cask ale or keg beers.
e. Traditionally the windows of town pubs are of smoked or frosted glass
so that the clientele are obscured from the street to have privacy.
f. The owner, tenant or manager of a public house is known as the
publican or landlord.
g. Each pub generally has a crowd of regulars – people who drink there
regularly.
h. The people that visit most often called their local.
12. Brew Pubs/Micro Breweries – pubs or restaurants that brew beer in the
premises
13. Night Clubs (or night club or club) – is a place for drinking, dancing and
entertainment which does its primary
business after dark.
a. A nightclub can be distinguished
from other forms of such as bars,
pubs or taverns, by the inclusion
of a dance floor and a DJ booth,
where a disk jockey plays
recorded dance and pop music.
b. Some nightclubs have other
forms of entertainment, like
comedians, “go-go” dancer or
floor show or strippers.
14. Internet Café or Cyber Café – is a place where one can use a computer with
internet access for a free, usually per hour or few minutes; sometimes one
can have unmetered access with a pass for a day or month, etc. it may or
may not serve as a regular café with food and drink being served.
15. Beer Garden – is an open-air area where alcohol is served.
20 | H M P E 2 0 4
The Bar Organization
Bar Organizational Chart

Bar Manager
Bar Captain
Wine Bar
Bartender Bar Server Cashier
Steward/ Receptionist
Barback
Bar Personnel and their Responsibilities

1. Bar Manager – in charge of the over-all
operation of the bar.
2. Bar Captain/Supervisor – is in charge of
monitoring the staff and the operations
3. Bartender – is in charge of preparing
and pouring/serving the drinks to the
guests.
4. Barista – in-charge of preparing coffee beverages in a coffee shop. Barista is
the Italian term for bartender.
5. Barback – assists the bartender in the maintenance of cleanliness and
preparation in the bar. Also known as bar helper, barboy/girl.
6. Bar Server – is in-charge of serving the drinks and foods of guest’s table.
7. Wine Steward/Sommelier – is in-charge of suggesting, selling and serving the
wines to the guests.
8. Bar Receptionist – in-charge of receiving and entertaining the guest.
9. Cashier – in-charge of receiving payments of the guests.
The Bar
The placement, size and shape of a bar are the essential elements of function
and operation. A bar should be well plan and equip with the right quantity and
quality of equipment, tools supplies and accessories.
21 | H M P E 2 0 4
Bar Parts and Lay-out

A consultant-bartender should be
part of planning of a bar to meet the
requirements. It should suit the motif or
theme and anticipated volume of business.
Basically, the following are important
considerations:
1. The location must be strategic
so that it is accessible to the
guest yet convenient from the
backhouse (the dishwashing area, storage area, kitchen, pantry or any
preparation area depending on your menu.
2. The size and the layout of the bar must be carefully planned. The size of
the bar should be enough to accommodate all the needed
parts/equipment, display and storage provision. Everything must also be
easily accessible for the preparation of drinks to ensure speedy and
efficient service. Time and motion study of task would be worth your
while.
3. The bartender and his/her staff, if any, must have enough space to work
with so a minimum of one meter from the bar counter to the back of the
bar must be allotted.
4. Electrical and plumbing connection should always be considered. Strategic
placement of electrical sockets are vital to power all the needed electrical
appliances in their assigned location/s in the bar. Plumbing and drainage
likewise must be considered especially if washing will be done within the
bar. If so, hot and cold running water connections are needed.
5. Storage must be adequately provided to securely accommodate the
required equipment, glassware, shelves, stocks etc. if glasses and tools
are washed in the bar, an adequate drying area must also be provided.
6. Cleanliness, safety and hygiene should not be forgotten since the bar is a
preparation area is seen by the guests. The floor should not be made of
slippery material and easy to clean. The bar counter top must be heavy
duty yet easy to maintain. All corners must not have any sharp edges.
Spillage must be immediate and easily wiped or mopped away. Breakage,
if it does not occur, must be readily swept or cleared to avoid further
accidents. The right cleaning tools and materials must be accessible to
the bartender, the knowledge and implementation of their right/sanitary
use are likewise important.
22 | H M P E 2 0 4
2. The back bar – for storage and display various wine, liquor bottles glass wares
and etc.
3. The under bar – the heart
of the entire beverage
operation. The under bar
serves as a preparation are
for cocktail and other
beverages.
Parts of the under bar:
a. Pouring station
b. Speed Rail
c. Ice bin
d. Bottle wells
e. Hand sink
f. Drain board
g. Glass sink
Tools and Equipment
A quality tools and equipment should be considered in purchasing the tools
and equipment for its survival, function, appearance and ease of care. The principal
tools and equipment necessary in a bar establishment are:
UNDER BAR & BACK BAR EQUIPMENT
1. Back bar refrigerator – is
use to store perishable
ingredients and different
types of bottled and
canned beers.
2. Blender – is used to grind,
puree and refine
ingredients.
3. Bottle wells – located
beside the ice bin for
chilling bottle of drinks and
juices.
4. Coffee siphon – used in
preparing brewed coffee.
5. Draft beer direct dispensing line – used to dispense draft beers.
6. Drain board – is used to air dry
the glasses.
7. Electric mixer – is use for
blending and mixing solid
ingredients.
8. Electric cash register – is used
to store cash and record
transactions.
9. Electronic dispensing system –
use dispense ingredients
automatically faster and efficient.
10. Espresso machine – is use for
producing espresso coffee.
11. Frozen drink dispenser – is use to prepare and dispense frozen drink.
24 | H M P E 2 0 4
12. Glass brush – is use to clean

glassware particularly tall
glasses.
13. Glass froster – is use to chill the
glass before serving.
14. Glass sink – is use to wash,
rinse and sanitize glasses.
15. Glass washer – is a machine
operated washer to clean
glasses faster and in large
quantity.
16. Hand guns – is use for
dispensing soft drinks and
mixes.
17. Hand sink – is use to wash
hands before and after
preparing.
18. Ice bin – is use for storing ice.
19. Ice crusher – is use for
crushing ice faster and in
large volume.
20. Ice flakers – is use to
produce ice flakes or fine
cherished ice.
21. Ice machine – is a machine that freezes water to make ice cubes. It is
also called ice maker.
22. Juicer – is use to extract juices
23. Keg coolers – is use to store
and chill keg or graft beer.
24. Waste dump – is use to store
waste, waste must be
segregated.
25. Wine/Liquor dispenser – is use
to dispense liquors in specific
quantity.
BAR TOOLS
A. Tools for mixing
1. Bar caddy – is use in storing bar
supplies and decorations.
2. Bar knife – is use to pick ingredients
and in cutting and slicing.
3. Bar spoon – is use for picking up,
measuring ingredients and in stirring
cocktails.
4. Bar strainer – is use for straining
drinks after mixing.
5. Cocktail shaker – is use for mixing
cocktails by shaking.
6. Cutting board -I use to cut fruit slices
25 | H M P E 2 0 4
and garnishes.
7. Fruit Squeezer – is use for
squeezing fruits to extract the
juice.
8. Funnel – is use to transfer
contents from one container to
another container.
9. Garnishing caddy/tray – is use in
storing garnishes for easy
access.
10. Glass rimmer – is use to rim or
frost the rim of the glass with
sugar or salt.
11. Ice pick – use for breaking
packed ice or block of ice.
12. Ice scoop/shovel – is use for
picking up ice in large
quantity
13. Ice tong – is use for picking
ice cube individually.
14. Jiggers – is use for measuring
ingredients in preparing and
serving drinks or cocktail.
15. Liquid measuring cup – is
use to measure liquid
ingredients in large
quantity.
16. Measuring spoon – is use
for measuring liquid and
powdered ingredients.
17. Mixing glass – is use for
mixing cocktails by stirring.
18. Muddler – is use to press
or muddle ingredients to
extract favor r aroma.
19. Nutmeg grater – is use in
grating nutmeg.
20. Pourers – is use to
control/regulate the flow of
drinks during pouring.
21. Zester/router/stripper – is use in
stripping skin of fruits for
garnishing.
B. Tools for serving

1. Bottle and can opener –
are used to open bottles or
cans
2. Coaster – is use as under
liner in serving chilled
26 | H M P E 2 0 4
drinks.
3. Cork screw – is use to open
bottle of wine stoppered with
cork.
4. Folio or tip tray – is use to collect
payments for the guests.
5. Ice bucket – use in serving ice to
the table guests.
6. Picks – is use for picking
garnishes to be place in the drink.
7. Round tray – is use to serve
drinks to table guests.
8. Stirrer/swiss slick – is use for stirring drink.
9. Wine bucket – is use to chill and maintaining the coldness of the wines
serve to the guests.
GLASSWARES
A. Importance of glassware in the bar operations are:
1. It is part of the overall concept of the bar
2. Its styles, sparkle and quality express the personality of the bar.
3. It has the part in measuring drinks serve.
4. A message carrier.
5. A merchandising tool.
B. Glass term and types

 Bowl
 Base/foot
 Stem
C. Types of glassware
 Tumbler types – is a flat-bottomed glass that is basically a bowl
without a stem.
1. Collins Glass – is use to serve Collins cocktail in particular and

other cocktails or drinks.
2. Granite Glass – is use to serve specialty cocktails.
3. Highball glass – this refers to the family of tall glasses used for tall
or long drinks; it is a versatile glass with 5-12 oz capacity use to
serve juices, tea soft drinks and other cocktails.
 Delmonico – a 5 oz. glass use traditionally to serve fizzes
and rickeys that is why it is also called a Fizz or Rickey
glass.
27 | H M P E 2 0 4
drinks.
3. Cork screw – is use to open
bottle of wine stoppered with
cork.
4. Folio or tip tray – is use to collect
payments for the guests.
5. Ice bucket – use in serving ice to
the table guests.
6. Picks – is use for picking
garnishes to be place in the drink.
7. Round tray – is use to serve
drinks to table guests.
8. Stirrer/swiss slick – is use for stirring drink.
9. Wine bucket – is use to chill and maintaining the coldness of the wines
serve to the guests.
GLASSWARES
A. Importance of glassware in the bar operations are:
1. It is part of the overall concept of the bar
2. Its styles, sparkle and quality express the personality of the bar.
3. It has the part in measuring drinks serve.
4. A message carrier.
5. A merchandising tool.
B. Glass term and types

 Bowl
 Base/foot
 Stem
C. Types of glassware
 Tumbler types – is a flat-bottomed glass that is basically a bowl
without a stem.
1. Collins Glass – is use to serve Collins cocktail in particular and

other cocktails or drinks.
2. Granite Glass – is use to serve specialty cocktails.
3. Highball glass – this refers to the family of tall glasses used for tall
or long drinks; it is a versatile glass with 5-12 oz capacity use to
serve juices, tea soft drinks and other cocktails.
 Delmonico – a 5 oz. glass use traditionally to serve fizzes
and rickeys that is why it is also called a Fizz or Rickey
glass.
27 | H M P E 2 0 4
 Highball – a 9 oz tall glass used to serve simple cocktails

with spirits and sparkling water.
 Collins – a tall 12-14 oz glass use for long drinks like Tom
Collins and John Collins, soft drinks and tropical juices.
 Zombie – is the tallest (14 oz) highball glass named after
the Zombie cocktail; it may be clear or frosted.
4. Juice Glass – is use to serve juices during breakfast as an
appetizer.
5. Old fashion glass – is used to serve old fashion cocktail and drinks
on the rocks.
6. Pilsner glass – is use to serve pilsner beer or beer in can or in
bottle.
7. Pint glass – is used to serve beer in large bottle or quantity.
8. Rock/Scotch Glass – is use to serve whiskey on the rocks.
9. Shooters glass – is use serve shooters drink.
10. Shot glass – is use to serve straight up or shot drinks.
11. Vodka chimney – is use to serve vodka without ice.
12. Vodka shooters – is use to serve vodka without ice or chilled
vodka.
13. Wheat beer glass – is use to serve wheat beer.
14. Wine decanter – I use to store wines before serving.
15. Yard glass – is use to serve zombie cocktail in particular and other
specialty drink.
 Footed Ware
1. Absinthe glass – is use to
serve absinthe liqueur.
2. Banquet goblet – use to
serve water
3. Brandy inhaler – is use to
inhale brandy
4. Brandy snifter – a footed
balloon shaped 12-17 oz
glass with large base/bowl
and very tapered top for
serving and sniffing brandy;
also used for
cocktails/liqueurs with or
without mixers.
5. Cordial glass – use to
serve cordials or liqueur
and rainbow cocktails.
6. Dutch brandy glass – is
use to warm brandy before
drinking.
7. Footed highball – is use to
serve juices, soft drinks,
tea, and other cocktails.
8. Footed pilsner glass – is use to serve beer in can or in bottle
9. Footed rock glass – is use to serve drinks on the rocks.
28 | H M P E 2 0 4
10. Frappe glass – is use to serve frappe.

11. Irish coffee glass/mug – is use to serve Irish coffee cocktail.
12. Parfait glass – is use to serve ice dessert.
13. Pousse café glass – is use to serve pousse café.
14. Squall/hurricane glass – is use to serve specialty cocktails
15. Wise goblet – is use to serve cocktails in large quantity.
 Stemware
1. California cocktail – is
use to serve specialty
cocktails
2. Champagne saucer –
the original champagne
glass with 4 oz capacity,
shallow, broad-bowled
and solid or hollow-
stemmed; also called
Champagne Coupe and
use to serve champagne
and the other
sparkling for fast
drinker.
3. Champagne tulip – a
6-9 oz modern
champagne glass
similar to a
champagne flute but
with tapered mouth
shape like the tulip
flower to keep the
bubbles of
champagne or
sparkling wine
longer; use to serve champagne and other sparkling for slow
drinker.
4. Chardonnay wine glass – is use to serve chardonnay wine.
5. Cocktail glass – a stemmed V-shapped 3-133 oz long-stemmed
glass for serving straight up (without ice) cocktails like Bacardi,
Daiquris, Gimlets, Manhattan, martini cocktails or other cocktail
drinks.
6. Cordial or liqueur or pony glass – a small stemmed glass with 1-2
oz capacity use in serving and sipping cordial/liqueurs and neat
liquor drinks and is also called pony
7. Flute Champagne – is use to serve champagne and other sparkling
for slow drinker.
8. Ice win glass – is use to serve ice wines.
9. Margarita glass – is use to serve margarita cocktail in particular
and other cocktail drinks.
10. Merlot wine glass – is use to serve merlot wines.
11. Pinot noir wine glass – is use to serve pinot noir wines.
29 | H M P E 2 0 4
this, holding the glass up against light while polishing each glass. This also impresses
a guest watching thoroughness.
The cleanliness is the most important aspect of glassware preparation. Here
are some points how to take care of the glass wares:
1. Regardless what type of glassware, make sure it is always sparkling clean.
2. Use soap/detergent appropriate for glassware.
3. When washing glassware, always air day with the rim down on the towel
to avoid spots or water marks.
4. Wash glassware after use, if not wash up right away soak the glass in
warm, sudsy water so that drink residue will not stick. Wash them
separately, do not wash them mixed with china wares or cutleries.
5. Wipe dry with a new towel and polish it with another.
6. Do not stock glasses one on top of the other, they might stick together. If
they get stuck put or fill the bottom glass in a warmer water and fill the
top glass with the cold water. The bottom glass will expand and the top
will contract until the difference frees them up.
7. Glasses which have been stored for a long time in a storage can acquire a
dusty/musty smell. Rinse even if they look clean.
8. Do not pour hot water on a cold glass.
9. Never use in scooping ice.
10. Always handle glassware with care. Do not handle glass in all together
and always hold glass by the stem and stemless one by the base. Never
hold glass by the rim. Remember, the rim is where guest put their lips to
enjoy the drink.
11. Throw or dispose properly
chipped or broken glasses.
12. In frosting glasses:
 With Ice
a. Dip in water, shake off
excess water and place
in the freezer for an
hour. It will get a
frosted white look.
When removing from
the freezer, hold by the
handle or stem so as
not to melt the ice with
your hand. TIP: Usually, beer mugs are frosted. The beer order
sure looks so appealing.
b. Bury glass in shaved ice long enough to give the glass a white,
frosted, ice-cold look and feel.
 With sugar (for frosting the rim of the glass for Margarita or Salty
Dog) – Rub the rim of the glass with a lime, invert glass, and dip into
coarse salt on a saucer/plate.
 With salt (for frosting the rim of a glass for Margarita or Salty Dog) –
Rub the rim of the glass with a lime, invert glass, and dip into coarse
salt on a saucer/plate
 Other frosting materials – lightly beaten egg white, desiccated
coconut, instant coffee
31 | H M P E 2 0 4
13. Always chill a glass for iced drinks before using it. It also helps retain the
temperature of the drink longer. There are five possible ways
 Refrigerate a dry, clean glass at least one hour, preferably a couple of
hours before pouring a drink into it.
 If refrigerator space is not enough for pre-chilling, fill glass with ice
and cold water and let sit while preparing the concoction. Empty the
glass and shake off excess liquid and pour the prepared drink.
 Fill the glass with crushed/shaved ice and let stay for a while (a
couple of minutes) shake off contents. Pour in the prepared drink.
 Fill the glass with cracked ice and stir it around. Shake ff the contents.
Pour in the prepare drink.
 Burry the glass in shaved ice. Remove. Shake off attached ice. Use.
14. To heat the glass, fill the glass with hot or boiling water and let it stand a
minute or to then empty. Pour in hit mixture.
15. To float liquor or brandy on top of the drinks, place a spoon, bowl side up
with the tip touching the side of the glass until it touches the surface of
the drink the very slowly pour the liquor or bandy over the rounded bowl.
16. To properly and safety store glasses, it would be wise to invest in plastic-
coated wine racks special made for the basic size of the glass. Storage
stacking and transport will not be a problem. Be sure to position them
upside down so ass to prevent dust from settling on them.
Bar Stock
The ample beverages, supplies,
accessories, condiments and garnitures
would be a great help to sustain an
efficient bar operation and service
delivery. The minimum quantity of stock
that must be maintained. The quality
and quantity depend on the type of bar,
the nature of the establishment and the
taste of its guests.
Regardless of the variety and size
of bar operation, its is best to observe
par stock and First-In-First-Out (FIFO)
method of inventory. It is also advisable
to observe mise-e-place to ensure that
such items are ready every opening of
the bar.
Par stock refers to the minimum quantity of stock that must be maintained in
the service station to be able to ensure an efficient flow of service. Par Stock must
be accurately computed to sustain an efficient service delivery. This is based on the
minimum usage of the items plus allowance for washing and turnover. The maximum
usage varies depending on the frequency of use of said items. For items which are
not pre-set and less frequently used such as cocktail glasses the maximum usage is
equivalent to the maximum number of orders using the equipment being budgeted.
If the bar is just about to open and these data are not available, then assumptions
have to be made for the expected maximum order for each dish using the equipment.
If the bar is already operating, such as data can be taken from a menu analysis
report.
32 | H M P E 2 0 4
In determining Par Stock requirements for the bar service station, the
minimum par for the station is based on the maximum usage (maximum order for
drink using the item), multiplied by the average turnover rate. It is always safe to be
prepared in case of expected increase of guests on top of existing minimum orders.
For bar set-up, install bar equipment and supplies based on the maximum usage of
the bar items. Provide allowance for safety stock ranging from 25 % - 50 %
depending on the turnover
A systematic arrangement is a must to determine the aging of stocks and to
be able to implement FIFO system of issuance. Classify, arrange and store stocks in
appropriate storage areas or compartments. Classify items, segregate perishable to
non-perishable, dry form cold, dairies to non-dairy products. Arrange items such as
those purchased ahead of time shall be at the most visible position. Remove can
goods that are damaged as they may cause botulism. Perishable items should be
pre-portions, stored pre-packed, in standard weight and size in plastic bags, sealed
and labeled. Spot check of stocks must be done daily, taking note of items about to
expire, non-moving or slow moving and spoiled or damage. Movement of stocks shall
be continuously recorded in a bin card or in a computerized inventory worksheet.
Stock 750-milliliter sized bottles for both local and known brands of the
following depending on the volume and preferences of your target markets and
guests:
1. Brandy
2. Gin
3. Rum – light and dark
4. Tequila
5. Vermouth – dry and sweet
6. Vodka
7. Whisky/Whiskey – Bourbon, scotch, iris, Canadian and other American
whiskies
8. Wine - red, rose/blush, sparkling and white
9. Others – liqueurs and fortified wines
Note: A 750ml spirit/liqueur can serve 25 one-ounce portion and a 750ml
wine bottle can serve 6 persons at 4-ounce portion.
Remember to stock just enough for the operation for a given period of time
or until the next delivery. Check the expiration and practice FIFO method or use
older stock before newly delivered ones.
33 | H M P E 2 0 4
GENERAL BAR SUPPLIES

1. Cocktail coaster – usually made of hard
card board used as an under liner for
drinks served in a bar, to protect table
tops from wet rings made by the glasses,
o hold drips from gasses and as a
merchandising tool with the bar’s name
or logo, color and design. It is advisable
to plan, design and order them well
ahead of time.
2. Cocktail pick – wooden or plastic
toothpick used to secure garnishes in
place; may also be merchandising tool.
3. Stirrer – plastic rod use to stir long
drinks served with ice and blended drinks and it can be a merchandising
tool also.
4. Straw – a tube used for sipping and stirring drinks; comes in different
length and sizes; plastic, paper or steel tube and may be folding or
bending
5. Cocktail napkin – cloth or paper napkin for guest use; may be used as a
coaster (during service, position napkin so logo/bar name is facing the
guests); may also be a merchandising tool.
6. Wine Napkin – made of cloth for wine service; to catch drips when
pouring wine.
7. Drink list/wine list – for customers’ perusal to select and choose order or
orders; layout wisely to suit the image and to encourage more orders.
8. Tent card – place on top of cocktail tables; for bar
promotions/announcement for the drink of the month, latest appetizers
and featured in-house events.
9. Non-edible garnishes – mini-umbrella, mini-flags, stuffed toys, etc.
BAR ACCESSORIES
1. Ashtray – for cigarette
smokers; placing an ashtray
on a table means that
smoking allowed
2. Bar tray – use to
professionally serve drinks in a
bar; cork lined/non-slip
surface
3. Change tray/Check
holder/Leatherette bill folder –
for bills/checks/change
4. Cigar cutter – for
establishments which offers
cigar or allow smoking in the premises.
5. Garnish container – compartmentalized for storing commonly used
garnishes.
6. Rectangular tray – for items used in beverage preparation
7. Service container – formal serving trays
34 | H M P E 2 0 4
GENERAL BAR SUPPLIES

1. Cocktail coaster – usually made of hard
card board used as an under liner for
drinks served in a bar, to protect table
tops from wet rings made by the glasses,
o hold drips from gasses and as a
merchandising tool with the bar’s name
or logo, color and design. It is advisable
to plan, design and order them well
ahead of time.
2. Cocktail pick – wooden or plastic
toothpick used to secure garnishes in
place; may also be merchandising tool.
3. Stirrer – plastic rod use to stir long
drinks served with ice and blended drinks and it can be a merchandising
tool also.
4. Straw – a tube used for sipping and stirring drinks; comes in different
length and sizes; plastic, paper or steel tube and may be folding or
bending
5. Cocktail napkin – cloth or paper napkin for guest use; may be used as a
coaster (during service, position napkin so logo/bar name is facing the
guests); may also be a merchandising tool.
6. Wine Napkin – made of cloth for wine service; to catch drips when
pouring wine.
7. Drink list/wine list – for customers’ perusal to select and choose order or
orders; layout wisely to suit the image and to encourage more orders.
8. Tent card – place on top of cocktail tables; for bar
promotions/announcement for the drink of the month, latest appetizers
and featured in-house events.
9. Non-edible garnishes – mini-umbrella, mini-flags, stuffed toys, etc.
BAR ACCESSORIES
1. Ashtray – for cigarette
smokers; placing an ashtray
on a table means that
smoking allowed
2. Bar tray – use to
professionally serve drinks in a
bar; cork lined/non-slip
surface
3. Change tray/Check
holder/Leatherette bill folder –
for bills/checks/change
4. Cigar cutter – for
establishments which offers
cigar or allow smoking in the premises.
5. Garnish container – compartmentalized for storing commonly used
garnishes.
6. Rectangular tray – for items used in beverage preparation
7. Service container – formal serving trays
34 | H M P E 2 0 4
8. Straw container – to hold straw in

place
9. Tidbits container/assorted nuts bowl –
serving aid for peanuts, potato chips,
popcorns, etc.
MIXERS & GARNISHES

1. Mixers/Modifiers
a. Tonic/Quinine water – a bitter
colorless carbonated/aerated
mineral water flavored with
lemon/line or quinine
b. Soda water/Club soda/Seltzer – a colorless and unflavored
carbonated/aerated water charge under pressure with carbon dioxide
gas.
c. Ginger Ale – a sweetened carbonated water flavored with ginger and
capsicum extracts, glucose/sugar coloring. This is usually added to gin
or whisky.
d. Water – distilled, mineral, purified, drinking, sparkling and spring
e. Juices – orange, pineapple, tomato, grapefruit, cranberry, lemon, lime,
apple, grape, passion fruit or even papaya, depending on your menu
or drink list.
f. Soft drinks/colas or sodas – carbonated drinks
2. Syrup – this concentrated,
sweet flavoring is used in
cocktails. The most common
syrup are:
a. Cassis – black currant syrup
b. Citronelle – a lemon
flavored syrup
c. Falernum – a lime flavored
syrup made of sugar,
almonds, ginger and spices from Bermuda and Barbados
d. Framboise – raspberry-flavored syrup
e. Grenadine Syrup – a sweetening and a coloring agent from the
pomegranates
f. Orgeat Syrup – almond-flavored syrup
g. Simple syrup or Sugar Syrup – available commercially; or a concoction
of equal parts of sugar and water bring to boil till sugar is dissolve or
mix equal parts of sugar and a boiling water. Some bars use a
proportion of two parts of sugar and one part of water; it can be kept
in the refrigerator
h. Gomme – white sugar syrup made with beaten egg whites.
3. Sour/Bar mix – a combination of sugar syrup (sweet) and lemon juice
(sour). There are commercially available bottled or ready-to-mix
powdered bar mixes, or simply mix three parts or fresh lemon juice to on
part of simple syrup. An egg white is added for every 25 ounces of the
mix (for foamy drink). Bleed and refrigerate.
4. Fresh fruits/vegetable garnishes – orange, lemon, lim, strawberry,
pineapple, banana, dayap, calamansi, cucumber, apple, cherry or any
35 | H M P E 2 0 4
ICE – Th ice used in the bar should be fresh and clean, free from any
flavor and contaminants. Most bars have their own ice machines that suit
their needs. It cannot be overemphasized that the source of water should
be safe. From home parties to small operations, its is best to buy from a
reputable ice dealer. Ice comes in a variety of forms or shapes; cubes,
cracked, shaved, tube and crushed.
The Beverage
A beverage is liquid suitable for drinking and any type of drink that something
you might offer a guest. Beverage has been derived from the Latin word “bever”
meaning rest from work. In science, it is a drink or any substance that can be
metabolized to give energy and build tissue. Its role is to quench thirst, provide
nutrition or refreshment. Most beverages contain water. Water restores fluids lost
through metabolism, breathing, sweating and the removal of waste. In addition to
fulfilling a basic need, drinks form part of the culture of human society. There are
varied beverages available it may with or without alcohol, fresh or natural, synthetic
or carbonated. A Beverage or drink is specially processed, it may be brewed,
fermented, distilled, compounded or mixed.
Categories of Beverage
A. Non-Alcoholic Beverages
1. Coffee
2. Chocolate/Cocoa Drink
3. Tea
4. Juice
5. Milk/Cream
6. Synthetic Drinks
a. Carbonated
b. Non-carbonated
7. Water
8. Smoothies
9. Mocktails or Virgin Cocktails
B. Alcoholic Beverages
1. Fermented Alcoholic Beverages
a. Brew/Beer (Ale, Lager and other brews)
b. Wine
2. Distilled Alcoholic Beverages
a. Brandy
b. Rum
c. Tequila
d. Vodka
e. Whiskey/Whisky
3. Compounded Alcoholic Beverages
a. Gin
b. Liqueur/Cordial
4. Other Alcoholic Beverages
a. Aquavit
b. Bitters
c. Cachaca
d. Other Spirits and Specialty or Local Wines
5. Mixed Alcoholic Drinks or Cocktails
37 | H M P E 2 0 4
ICE – Th ice used in the bar should be fresh and clean, free from any
flavor and contaminants. Most bars have their own ice machines that suit
their needs. It cannot be overemphasized that the source of water should
be safe. From home parties to small operations, its is best to buy from a
reputable ice dealer. Ice comes in a variety of forms or shapes; cubes,
cracked, shaved, tube and crushed.
The Beverage
A beverage is liquid suitable for drinking and any type of drink that something
you might offer a guest. Beverage has been derived from the Latin word “bever”
meaning rest from work. In science, it is a drink or any substance that can be
metabolized to give energy and build tissue. Its role is to quench thirst, provide
nutrition or refreshment. Most beverages contain water. Water restores fluids lost
through metabolism, breathing, sweating and the removal of waste. In addition to
fulfilling a basic need, drinks form part of the culture of human society. There are
varied beverages available it may with or without alcohol, fresh or natural, synthetic
or carbonated. A Beverage or drink is specially processed, it may be brewed,
fermented, distilled, compounded or mixed.
Categories of Beverage
A. Non-Alcoholic Beverages
1. Coffee
2. Chocolate/Cocoa Drink
3. Tea
4. Juice
5. Milk/Cream
6. Synthetic Drinks
a. Carbonated
b. Non-carbonated
7. Water
8. Smoothies
9. Mocktails or Virgin Cocktails
B. Alcoholic Beverages
1. Fermented Alcoholic Beverages
a. Brew/Beer (Ale, Lager and other brews)
b. Wine
2. Distilled Alcoholic Beverages
a. Brandy
b. Rum
c. Tequila
d. Vodka
e. Whiskey/Whisky
3. Compounded Alcoholic Beverages
a. Gin
b. Liqueur/Cordial
4. Other Alcoholic Beverages
a. Aquavit
b. Bitters
c. Cachaca
d. Other Spirits and Specialty or Local Wines
5. Mixed Alcoholic Drinks or Cocktails
37 | H M P E 2 0 4
Average Alcohol Amount of

Type of Drink Calculation
Content Pure Alcohol
12 oz Beer 5% 12 oz x .5 0.6 oz
5 oz Wine 12% 5 oz x .12 0.6 oz
1 ½ oz 80-proof Liquor 40% 1.5 oz x .40 0.6 oz
360 ml Beer 5% 360 ml x .5 18 ml
150 ml wine 12% 150 ml x .12 18 ml
45 ml 80-proof Liquor 40% 45 ml x .40 18 ml
Drinking a mixed drink that contains 3 ounces of liquor, is not considered as

one drink; it is considered two drinks because it contains twice the amount of alcohol.
Mixing a different kind of drinks does not make a person get more drunk. Mixed
drinks that contain carbonated beverages will get a person drunk faster than mixed
drinks that do not have any carbon dioxide. A gin and a sprite will get you drunk
faster than a Screw Driver, carbon dioxide speeds up the absorption of alcohol into
the bloodstream.
Eating before drinking slows down the absorption of alcohol into the
bloodstreams. A person will get drunk, but will take a little bit longer. Drinking a lot
of coffee or taking a very cold shower does not help a person to sober quickly, it
makes a drunk person stay awake. The only thing than can help a drunk person
sober is time. An alcohol stays in the host system depends on the amount of alcohol
intake and also on some other factors like weight, sex and physical condition. Alcohol
is considered as poison if taken in
too much dosage, taking too much
and too fast will kill a person. Drink
in moderation!
The blood alcohol content
(BAC) is the level of alcohol in the
blood base on the body weight, sex,
number of drinks and the number
of hours and it affects brain
functions. Below are the charts to
determine the alcohol blood
content and guide to how many
drinks to intake for safety and
guidance.
Blood Alcohol Effects
0.02% Feel relaxed and might experience slow reaction time.
0.04% Vision is affected
0.08% Intoxicated, body coordination decreases and driving skills are
impaired. This is the legal drinking limit.
0.10% Speech may become slurred, loss of coordination and judgement.
0.15% Stumble when walking and may have trouble in standing up.
0.30% Might vomit and probably pass out.
0.40% May pass out (unconscious) and may go into comatose.
Over 0.40% Alcohol poisoning and death can occur, breathing might stop. This
is a lethal blood alcohol content.
DRINK RESPONSIBLY!
39 | H M P E 2 0 4
Men BAC Chart

No. of 100 120 140 160 180 200 220 240 260 280 300
Drinks lbs lbs lbs lbs lbs lbs lbs lbs lbs lbs lbs
1 0.04 0.03 0.03 0.02 0.02 0.02 0.02 0.02 0.01 0.01 0.01
2 0.08 0.06 0.05 0.05 0.04 0.04 0.03 0.03 0.03 0.03 0.03
3 0.11 0.09 0.08 0.07 0.06 0.06 0.05 0.05 0.04 0.04 0.04
4 0.15 0.13 0.11 0.09 0.08 0.08 0.07 0.06 0.06 0.05 0.05
5 0.19 0.13 0.13 0.12 0.10 0.09 0.09 0.08 0.07 0.07 0.06
6 0.23 0.19 0.16 0.14 0.13 0.11 0.10 0.09 0.09 0.08 0.08
7 0.26 0.22 0.22 0.17 0.15 0.13 0.12 0.11 0.10 0.09 0.09
8 0.30 0.25 0.25 0.19 0.17 0.15 0.14 0.13 0.12 0.11 0.10
9 0.34 0.28 0.28 0.21 0.19 0.17 0.15 0.14 0.13 0.12 0.11
10 0.38 0.31 0.31 0.24 0.21 0.19 0.17 0.16 0.15 0.13 0.13
For every hour of drinking subtract 0.015
Women BAC Chart

No. of 80 100 120 140 160 180 200 220 240 260 280
Drinks lbs lbs lbs lbs lbs lbs lbs lbs lbs lbs lbs
1 0.06 0.04 0.04 0.03 0.30 0.02 0.02 0.02 0.02 0.02 0.02
2 0.11 0.09 0.07 0.06 0.06 0.05 0.04 0.04 0.04 0.03 0.03
3 0.17 0.13 0.11 0.09 0.08 0.07 0.07 0.06 0.06 0.05 0.05
4 0.22 0.18 0.15 0.13 0.11 0.10 0.09 0.08 0.07 0.07 0.06
5 0.28 0.22 0.18 0.16 0.14 0.12 0.11 0.10 0.09 0.08 0.08
6 0.33 0.26 0.22 0.19 0.17 0.15 0.13 0.12 0.11 0.10 0.09
7 0.39 0.31 0.26 0.22 0.19 0.17 0.15 0.14 0.13 0.12 0.11
8 0.44 0.35 0.29 0.25 0.22 0.20 0.18 0.16 0.15 0.14 0.13
9 0.50 0.40 0.33 0.28 0.5 0.22 0.20 0.18 0.17 0.15 0.14
10 0.55 0.44 0.37 0.31 0.28 0.24 0.22 0.20 0.18 0.17 0.16
For every hour of drinking subtract 0.015
40 | H M P E 2 0 4
Application
Instruction: Create a simple company profile for a business proposal of a bar

establishment following the format below.
1. Name and Logo

2. Location (Address, Map of the Location)
3. Rationale of the Company (history, meaning of company name and logo, the
owners, type and description of the theme/motif or ambience and target market)
4. Picture of the Façade and Lay-out
5. Organizational Structure (name of the personnel and position)
6. Job Position with basic duties and responsibilities
7. Uniform of the Bar Personnel/Employee
8. List of Bar Tools, Equipment and Supplies (refer to table below; provide pictures)
BAR TOOLS
Description/
Picture Name of Tools Quantity
Specification
BAR EQUIPMENT
Description/
Specification
BAR EQUIPMENT
Description/
Specification
9. Menu Book/Drink List (optional)

Lay-Out:
Paper Size: Letter (8.5” x 11”)
Margin: Top: 1”, Bottom: 1”, Left: 1 1/2”, Right: 1”
Orientation: Portrait
Font Style: Tahoma
Font Size: 12
Paragraph Line Spacing: 1.5
Note: Be creative and resourceful, pictures from magazines or any printed materials
are allowed. It can be submitted in softcopy or hardcopy.
Note to Students: Detached this page and submit to your Professor

on the given due date.
41 | H M P E 2 0 4
Assessment

I. TRUE OR FALSE.
Encircle T if the statement is correct and F if it is wrong.
T F 1. Drinking alcoholic and non-alcoholic beverage have played important role

in most cultures and throughout the history until today.
T F 2. A mixed drink that contains 3 ounces of liquor, is considered as one drink.
T F 3. Drinking coffee or taking a cold shower helps a drunk person to sober
quickly.
T F 4. Beverage service industry is comprising of business that offer beverages,
foods and sometimes entertainment and other related services.
T F 5. A lethal blood alcohol content is over 0.40%
II. MULTIPLE CHIOCE.

Read each item carefully and write the CAPITAL LETTER of the
best answer on the space provided before the number.
_____ 1. A bar establishment with set up like home that serves beer to be consumed on
the premises.
A. Videoke Bar C. Pubs
B. Discotheque D. Cocktail Lounge
_____ 2. It is a versatile glass with 5 to12-ounce capacity used for tall or long drink.
A. Pilsner C. Martini
B. Highball D. Cordial
_____ 3. Any liquid suitable for drinking and any type of drink that something you might
offer a guest.
A. Beverage C. Cocktail
B. Beer D. Water
_____ 4. A gathering of men of prominent Greek families to introduce young men into
aristocratic society typically ended in intoxication.
A. Vino Veritas C. Symposium
B. Religious Rites D. Eaux De Vie
_____ 5. In charge of preparing and serving the drinks to the guests.
A. Bar Receptionist C. Barista
B. Bartender D. Barback
_____ 6. How much is the alcohol content of an 80-proof drink?
A. 50% C. 30%
B. 20% D. 40%
_____ 7. A part of the bar where different wine, liquor bottles and glass wares are
stored and displayed.
A. Bar Counter C. Back Bar
B. Under Bar D. Front Bar
42 | H M P E 2 0 4
Assessment

I. TRUE OR FALSE.
Encircle T if the statement is correct and F if it is wrong.
T F 1. Drinking alcoholic and non-alcoholic beverage have played important role

in most cultures and throughout the history until today.
T F 2. A mixed drink that contains 3 ounces of liquor, is considered as one drink.
T F 3. Drinking coffee or taking a cold shower helps a drunk person to sober
quickly.
T F 4. Beverage service industry is comprising of business that offer beverages,
foods and sometimes entertainment and other related services.
T F 5. A lethal blood alcohol content is over 0.40%
II. MULTIPLE CHIOCE.

Read each item carefully and write the CAPITAL LETTER of the
best answer on the space provided before the number.
_____ 1. A bar establishment with set up like home that serves beer to be consumed on
the premises.
A. Videoke Bar C. Pubs
B. Discotheque D. Cocktail Lounge
_____ 2. It is a versatile glass with 5 to12-ounce capacity used for tall or long drink.
A. Pilsner C. Martini
B. Highball D. Cordial
_____ 3. Any liquid suitable for drinking and any type of drink that something you might
offer a guest.
A. Beverage C. Cocktail
B. Beer D. Water
_____ 4. A gathering of men of prominent Greek families to introduce young men into
aristocratic society typically ended in intoxication.
A. Vino Veritas C. Symposium
B. Religious Rites D. Eaux De Vie
_____ 5. In charge of preparing and serving the drinks to the guests.
A. Bar Receptionist C. Barista
B. Bartender D. Barback
_____ 6. How much is the alcohol content of an 80-proof drink?
A. 50% C. 30%
B. 20% D. 40%
_____ 7. A part of the bar where different wine, liquor bottles and glass wares are
stored and displayed.
A. Bar Counter C. Back Bar
B. Under Bar D. Front Bar
42 | H M P E 2 0 4
Unit 2: Fermented Beverages
Introduction
Fermentation is the natural process where yeast enzymes decompose. All
alcoholic beverages begin with the fermentation of a liquid food product containing sugar.
Fermentation is the action of yeast upon sugar in solution, which breaks down the sugar
into carbon dioxide and alcohol. The carbon dioxide escapes into the air. Fermentation
produces beverages with an alcoholic content of no more than 15% alcohol by volume
(%abv). Carbohydrates in grains used to make beer and at the early stage of production
of spirits and liquor or sugars in fruits use to make wines to produce carbon dioxide and
ethanol, the alcohol in fermented beverages which imparts roundness, fullness and
liveliness of taste especially wines. There are two major fermented beverages: beer and
wine. The alcohol, a liquid, remains behind in the original liquid, which then becomes a
fermented beverage. Beers and wines are fermented beverages. Beer and ale are made
from fermented grains. Wines are made from fermented grapes and other fruits. Our
ancestors fermented honey, dates, rice, milk, sugarcane, molasses, palms, peppers,
berries, seeds, and pomegranates, all to create alcoholic beverages. Any liquid with
sugar in it could be fermented if yeast were available to start the action.
Beer is the generic term embracing all malt beverages. It refers to all beverages
that are made from malted grains and other carbohydrate-rich produce like rice in Asia,
barley and wheat in Europe, corn in South America, cassava root in Africa, potato in
Brazil, agave in Mexico, hops, water and yeast. Brewing refers to the process of making
beer. Other brews refer to brewed beverage that different countries produce will briefly
presented in this unit.
Wine is a fermented alcoholic beverage made from fruits mostly grapes. There
are two categories of wine, the still or table wine and sparkling wine. Still wine is a wine
without carbon dioxide and divided into two types, the fortified and unfortified still wine.
On the other hand, sparkling wine are wine that contains carbon dioxide. Wine is often
the most complicated drink o serve and one of the easiest to prepare. Serving wine is
more complicated than that, though, since wine is delicate, one should master the
competency in wine service.
The purpose of this Unit is to present history and the brewing and fermentation
process of making beer, other brew and wine. Introduce the ingredients and the
different kinds of beer, other brew and wine and their country of origin. Appreciate and
evaluate beer, other brew and wine. Lastly, introduce the opening the wine bottle,
pouring and serving of wine to the guest.
Learning Outcomes
At the end of this Unit and after actively participating in the live and online
class the student should be able to:
1. discussed the history and the process of making beer, other brew and wine;
2. enumerated the ingredients used in making beer, other brew and wine;
3. distinguished the different kinds of beer, other brew and wine and their
country of origin;
4. evaluated and discussed the characteristics of beer, other brew and wine
(beer and wine appreciation/sensory evaluation); and
5. demonstrated the wine service.
1| HMPE 204
Activity

I. CLASSIFICATION
Instruction: Draw if it is a beer and if it is a wine on the

space provided before the number.
_______ 1. Cabernet Sauvignon _______ 11. Merlot
_______ 2. Stout _______ 12. Pinot Noir
_______ 3. Ale _______ 13. Syrah
_______ 4. Zinfande _______ 14. Kolsh
_______ 5. Dubble _______ 15. Chardonnay
_______ 6. Lager _______ 16. Pinot Gris
_______ 7. Reisling _______ 17. Weizenbock
_______ 8. Pilsner _______ 18. Sauvignon Blanc
_______ 9. Scwarzbier _______ 19. Semillion
_______ 10. Porter _______ 20. Barley Wine
2| HMPE 204
II. VIDEO CLIP VIEWING
Instruction: Watch the following video uploaded/posted on Google

Classroom/Group Page, or watch online if stable internet connection is
available.
ACTIVITY WEBSITE
Beer Making https://www.youtube.com/watch?v=VqNxYtM_Cf8
Pouring a Beer https://www.youtube.com/watch?v=xdgd2m4hAxc
&pbjreload=101
Pouring and Serving
https://www.youtube.com/watch?v=eUix6jHL0Lk
Draught Beer
Wine Making https://www.youtube.com/watch?v=3PInCVXBsS8
Opening a wine https://www.youtube.com/watch?v=x44Fi6ux6Sk
Pouring a wine https://www.youtube.com/watch?v=-oneCnNL3yA
Serving a Decanted https://www.youtube.com/watch?v=ssmXfmAY4U
Wine M
Serving Red Wine https://www.youtube.com/watch?v=iv56O-NGBGg
Serving White Wine https://www.youtube.com/watch?v=kJEFlni8Omw
Serving Sparkling https://www.youtube.com/watch?v=qrXv5bA9AP8
Wine

3| HMPE 204
Analysis

Instruction: List down at least 10 brands of beer and wine on the table
below. (20 points)
BEER WINE
Instruction: Choose a brand of beer or wine above that you have tasted. In
not less than 150 words describe its color, smell, taste and texture. (30 points)
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

4| HMPE 204
Analysis

Instruction: List down at least 10 brands of beer and wine on the table
below. (20 points)
BEER WINE
Instruction: Choose a brand of beer or wine above that you have tasted. In
not less than 150 words describe its color, smell, taste and texture. (30 points)
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

4| HMPE 204
was used to stabilize beer 22 years before it was applied to milk. Before that time
beer, could not be stored safely for long periods of time without showing signs of
spoilage. The development of hydrometers and thermometers made a great impact
in brewing because they allowed the brewer more control on the brewing process.
At present, as statistics shows the brewing industry is a huge global business,
consisting of several multinational companies and many thousands of smaller
producers ranging from brewpubs to regional breweries (San Miguel Corporation for
instance). More than 133 billion liters (35 billion gallons) is sold per year – producing
total global revenues of $294.5 billion.
Brewing
The process of brewing beer is like a foreign language to many, but if craft
beers fans want to truly appreciate the delicious drink in front of them, a basic
understanding of the fundamental steps of brewing can be beneficial when imbibing
delectable craft brews.
Brewing begins with raw barley, wheat, oats or rye that has germinated in a
malt house. The grain is then dried in a kiln and sometimes roasted, a process that
usually takes place in a separate location from the brewery. At the brewery, the malt
is sent through a grist mill, cracking open the husks of the kernels, which helps
expose the starches during the mashing process. The process of steep milling, or
soaking the grain before milling, is also an option for large-scale brewers.
The combination of different types of grain used by a brewer to make a beer
is often called the grist bill.
Beer Making Process. Combining the raw ingredients to make beer is a
four-step process: mashing, brewing, fermenting, and lagering, or storing, which
involves maturing, aging, and conditioning. The first three steps are very similar to
the first stages of making whiskey. The barley malt is ground into grist, which is fed
into a container called a mash tun along with hot water. Adjuncts, usually corn or
rice are precooked and added to the mash tun.
Everything is mixed and cooked together at low temperatures (up to 169°F or
76°C) for one to six hours. During the process, the malt enzymes are activated and
turn starches to sugars. Then the grain residue is strained out, and the remaining
liquid, now called wort, is conveyed to the brew kettle. Brewing, the second step, is
the process of boiling the wort with hops. This step extracts the distinctive hops
bitterness that makes beer taste like beer. In huge copper or stainless-steel brew
kettles, the wort-plus-hops is kept at a rolling boil for 1 to 2½ hours. The boiling also
sterilizes the wort and draws out the natural antiseptic elements in the hops that
protect beer from spoilage.
1. Malting
Brewing begins with raw barley,
wheat, oats or rye that has germinated
in a malt house. The grain is then dried
in a kiln and sometimes roasted, a
process that usually takes place in a
separate location from the brewery. At
the brewery, the malt is sent through a
grist mill, cracking open the husks of the kernels, which helps expose the
starches during the mashing process. The process of steep milling, or soaking
the grain before milling, is also an option for large-scale brewers.The
combination of different types of grain used by a brewer to make a beer is
often called the grist bill.
6| HMPE 204
• Steeping – the process of soaking the grain in water prior to

germinating
• Germinating – the soak grains will be allowed to sprout
• Kilning – the process of drying and roasting the grains before milling
2. Milling
Grinding the malted barley or grains.
The dried barley grains are then crushed
between rollers to produced coarse powder
called grist. Once milled, the size of the grist
particles has a huge impact on the finished
beer. Simply cracking the grain to allow the
brewing liquor access to convert the starchy
material into fermentable sugars. Ideally,
each malt kernel should be cracked into three to six individual pieces, leaving
the husk intact.
3. Mashing
The first step in the beer-making
process is mashing, in which the grist, or
milled malt, is transferred to the mash tun.
Mashing is the process of combining the
grist and water, also known as liquor, and
heating it to temperatures usually between
100 degrees Fahrenheit up to 170 degrees
Fahrenheit. Mashing causes the natural enzymes in the malt to break down
starches, converting them to sugars, which will eventually become alcohol.
This process takes place in one to two hours. Mash temperatures can be
gradually increased or allowed to rest at certain temperatures, choices which
are very much part of the brewer’s art. Different temperature levels activate
different enzymes and affect the release of proteins and fermentable sugars.
Proteins play a smaller role but are important to the creation of foam in a
finished beer. For heating, most brewers use steam.
4. Sparging or Lautering
Sparging is the rinsing of the
mash grain bed to extract as much of
the sugars from the grain as possible
without extracting puckering tannins
from the process. Typically, 1.5 times as
much water is used for sparging as for
mashing (e.g., 8 lbs. malt at 2 qt./lb. = 4
gallon mash, so 6 gallons of sparge
water). The temperature of the sparge water is important. The water should
be no more than 170°F, as husk tannins become more soluble above this
temperature, depending on wort pH. This could lead to astringency in the
beer.
Lautering is the process of separating the wort from spent grain as
efficiently as possible. Generally, it is done in a separate lauter tun, although
the process of mash filtering can now be done by large-scale or small-scale
brewers. A lauter tun has a perforated or slotted bottom with runoff ports.
The solids from the mash settle on the bottom and form a filter for the wort.
7| HMPE 204
Lautering consists of three steps: mashout, recirculation and sparging.

The mashout consists of raising the mash temperature to 170 degrees
Fahrenheit, which stops enzymatic reactions and preserves the fermentable
sugar profile of the wort, and also makes the wort less viscous and easier to
work with.Next, the wort is drawn out from the bottom of the lauter ton and
recirculated, causing loose grain particulates to be filtered out naturally by
the grain bed, allowing for more wort clarity.Once the wort is transferred, the
remaining spent grain, which consists of grain husks and particles left over
from the mashing, requires sparging. Sparging is the process of rinsing the
spent grain with heated water to get as much of the sugars as possible from
the remaining grain for the wort. After sparging, the spent grain is commonly
recycled as feed for cattle and hogs, or can be used to make bread.
5. Boiling and Brewing
Once a brewer has wort, it is sterilized through a boiling process,
which halts enzyme activity and condenses the liquid. During the boil, which
typically lasts from 60 to 120 minutes, then hops are added.
6. Fermentation
Wort is transferred to a fermentation tank
and the yeast is pitched, or added. Ale yeast
rises to the top of the wort and lager yeast
generally collects in the bottom. This stage is
the primary fermentation -- the conversion of
sugars to alcohol and carbon dioxide that lead to
an ale or a lager, depending on the type of yeast
used. Hybrid beers also use one of these two
types of yeast.
Once yeast has been pitched at proper
temperature, the beer is generally maintained from 60 to 68 degrees
Fahrenheit for ales, and 50 degrees Fahrenheit for lagers. The process of the
yeast converting sugars to alcohol generates heat and is monitored closely by
brewers. The higher temperatures employed for ale yeast result in more
esters, or fragrant organic compounds.
7. Maturation
After an initial or primary fermentation, beer is conditioned, matured
or aged, in one of several ways, which can take from 2 to 4 weeks, several
months, or several years, depending on the brewer's intention for the beer.
The beer is usually transferred into a second container, so that it is no longer
exposed to the dead yeast and other debris or tub that have settled to the
bottom of the primary fermenter. This prevents the formation of unwanted
flavors and harmful compounds such as acetaldehyde.
8. Filtration/Clarifying
Filtering the beer stabilizes the flavor, and gives beer its polished
shine and brilliance. Not all beer is filtered. When tax determination is
required by local laws, it is typically done at this
stage in a calibrated tank. There are several
forms of filters, they may be in the form of
sheets or "candles", or they may be a fine
powder such as diatomaceous earth, also called
kieselguhr. The powder is added to the beer and
recirculated past screens to form a filtration bed.
8| HMPE 204
Lautering consists of three steps: mashout, recirculation and sparging.

The mashout consists of raising the mash temperature to 170 degrees
Fahrenheit, which stops enzymatic reactions and preserves the fermentable
sugar profile of the wort, and also makes the wort less viscous and easier to
work with.Next, the wort is drawn out from the bottom of the lauter ton and
recirculated, causing loose grain particulates to be filtered out naturally by
the grain bed, allowing for more wort clarity.Once the wort is transferred, the
remaining spent grain, which consists of grain husks and particles left over
from the mashing, requires sparging. Sparging is the process of rinsing the
spent grain with heated water to get as much of the sugars as possible from
the remaining grain for the wort. After sparging, the spent grain is commonly
recycled as feed for cattle and hogs, or can be used to make bread.
5. Boiling and Brewing
Once a brewer has wort, it is sterilized through a boiling process,
which halts enzyme activity and condenses the liquid. During the boil, which
typically lasts from 60 to 120 minutes, then hops are added.
6. Fermentation
Wort is transferred to a fermentation tank
and the yeast is pitched, or added. Ale yeast
rises to the top of the wort and lager yeast
generally collects in the bottom. This stage is
the primary fermentation -- the conversion of
sugars to alcohol and carbon dioxide that lead to
an ale or a lager, depending on the type of yeast
used. Hybrid beers also use one of these two
types of yeast.
Once yeast has been pitched at proper
temperature, the beer is generally maintained from 60 to 68 degrees
Fahrenheit for ales, and 50 degrees Fahrenheit for lagers. The process of the
yeast converting sugars to alcohol generates heat and is monitored closely by
brewers. The higher temperatures employed for ale yeast result in more
esters, or fragrant organic compounds.
7. Maturation
After an initial or primary fermentation, beer is conditioned, matured
or aged, in one of several ways, which can take from 2 to 4 weeks, several
months, or several years, depending on the brewer's intention for the beer.
The beer is usually transferred into a second container, so that it is no longer
exposed to the dead yeast and other debris or tub that have settled to the
bottom of the primary fermenter. This prevents the formation of unwanted
flavors and harmful compounds such as acetaldehyde.
8. Filtration/Clarifying
Filtering the beer stabilizes the flavor, and gives beer its polished
shine and brilliance. Not all beer is filtered. When tax determination is
required by local laws, it is typically done at this
stage in a calibrated tank. There are several
forms of filters, they may be in the form of
sheets or "candles", or they may be a fine
powder such as diatomaceous earth, also called
kieselguhr. The powder is added to the beer and
recirculated past screens to form a filtration bed.
8| HMPE 204
Filters range from rough filters that remove much of the yeast and
any solids like hops or grain particles left in the beer, to filters tight enough to
strain color and body from the beer. Filtration ratings are divided into rough,
fine, and sterile. Rough filtration leaves some cloudiness in the beer, but it is
noticeably clearer than unfiltered beer. Fine filtration removes almost all
cloudiness. Sterile filtration removes almost all microorganisms.
9. Pasteurization
Named after the great French
scientist Louis Pasteur, who was
able to prolong the drinking quality
of beer by holding the beer at 55°C–
60°C (131°F–140°F) for a short time,
pasteurization is used in the
production of most of the draught
and bottled/canned beers
throughout the world. Pasteurization
is the process of heat-treating beer
to inhibit the growth of potential beer spoilage microorganisms and prolong
the shelf life of the beer. It is often confused with sterilization. In the former,
the beer is subject to sufficient heat processing to render the beer free from
microbial spoilage during the course of its shelf-life. However, low levels of
some microorganisms might still survive the heating, albeit without causing
spoilage of beer. In sterilization, the heat treatment applied is of such
intensity that it kills all microorganisms present.
Although pasteurization is effective in preventing microbial spoilage in
beer, it can adversely impact flavor by accelerating the “staling” or “aging” of
beer. Staling is a natural phenomenon, the result of relatively slow chemical
changes to the beer components with time, particularly if any quantity of
oxygen is present in the beer at the time of filling the beer container. The
application of heat during pasteurization increases the rate of the chemical
changes. Brewers endeavor to minimize oxygen pickup during packaging and
reduce PU application to a minimum to maintain the freshness of the beer for
as long as possible. In recent years, instead of pasteurizing the beer, some
brewers attempt to exclude beer spoilage microorganisms by a process of
microfiltration known as “sterile filtration.” See sterile filtration. This method
can be highly effective, but it also tends to strip away flavor, aroma, body,
and even color.
10.Packaging/bottling/canning
Beer will now be placed in its
final container for delivery and
consumption. After storage the beer is
filtered and then kegged, bottled, or
canned. Kegs or half barrels (15½
gallons), provide bar supplies of draft
beer (the British, and many purists and
craft brewers, spell it draught).
Draught or draft beer comes
straight from the keg and is dispensed through a line and tap into a glass.
The latest innovation in keg design is a 1/6-barrel keg that holds 4.75 liters,
9| HMPE 204
Beer Ingredients
Depending on the type or style of beer being made, the brewer will use
different strains of yeast, as well as somewhat different methods of fermentation. In
spite of these differences, the basics of production are the same for both beers and
ales. First consider each of the raw ingredients in beer: water, malt, hops, yeast and
another cereal in addition to the malt, called a malt adjunct or grain adjunct.
Variations in the character of each ingredient are important to the final product.
1. Water.
Beer is nine-tenths water, so water quality is a critical factor in beer
production. The various beer styles were originally derived from the rock on
which their breweries sat. Molson-Coors emphasizes its use of “Rocky
Mountain spring water,” for instance, and this is not just advertising hype: It
is essential to the taste of Coorsbrand beer. Some waters are suitable for ale
but not for beer, and vice versa. Standard American tap water, for instance,
is treated with chlorine or fluoride and hence is not suitable for brewing
without being boiled or filtered first. Hard water is not good for making
certain styles of beer, so brewers must know the characteristics of their water
supply in advance. The term pH is used to describe the amount of acidity in
water, expressed on a scale of 1 to 14. A low number indicates high acidity, 7
is “neutral,” and numbers higher than 7 indicate low acidity. The best
brewing conditions for beer include water at a pH level between 5.0 and 5.8.
Lower pH levels are good for beer of lighter colors. The minerals in water, of
course, also contribute to the taste of the beer. Many brewers modify their
water—by adding mineral salts, for instance—to create a successful,
standardized product.
2. Cereal grains: malted barley.
Malt is the word for barley
that has been placed in water,
allowed to begin to sprout, then
dried to stop germination. Barley is
the third major feed-grain crop
grown in the United States, and
there are three types: two-row,
four-row, and six-row, referring to
the numbers of kernel rows on the head of the stalk. Six-row barley is the
type used by most mass-market brewers. It is less expensive and generally
not as flavorful as two-row barley. Two-row barley is lower in protein and
higher in enzymes, and produces a higher percentage of plump grains than
six- Except for a few beer malts made from wheat and so-called wheat malts,
which are made from half barley and half wheat, all are barley malts. The
sprouted grain creates enzymes that break down the grain’s starch molecules
into simpler sugar molecules; these, in turn, break down into alcohol and CO2
when attacked by the yeast. The drying process is called kilning because it
takes place in a kiln. After drying, the malt is roasted, which gives the final
brew much of its character. This can be compared to another grain product:
bread. If you toast bread at a low temperature for a short time, it looks and
tastes different than it does when you burn it. Malt is made in every possible
gradient, from barely toasted to burnt. The lightest malts give beer a golden
color and slightly sweet flavor; higher roasting temperatures enable malt to
take on rich, dark colors, and such flavors as caramel, coffee, chocolate, and,
11 | H M P E 2 0 4
yes, even toast. Most brewers buy their malt in the form of dried or roasted
malt or malt extract; many cheaper beers use malt extract. Anheuser-Busch
InBev, MillerCoors, and some small regional breweries malt their own barley.
The malt and the adjuncts provide the sugars to be fermented. In addition to
flavor and color, they contribute to the body of the beer and the type of head,
or foam, on top when it is poured. The body of the beer contains its nutrients:
carbohydrates, proteins, and traces of the vitamins riboflavin, niacin, and
thiamine.
3. Hops
Hops look like tiny pinecones
waiting to open and grow on tall, thin
vines. The hops that give beer its
characteristic suggestion of bitterness are
the blossoms of the female hop vine. The
best are Bohemian hops, imported from
Czechoslovakia, but high-quality hops are
also grown in the Pacifi c Northwest; their names, including Willamette and
Cascade, reflect their heritage. California’s Sonoma Valley was a prime hop-
growing region until winemaking became popular in the 1950s. The blossoms
are picked, dried, and refrigerated until used. In brewing, they might also add
aroma, depending on how and when they are added.
4. Yeast
Yeast causes fermentation, a process that converts sugar into alcohol.
There are two categories of brewer’s yeast—ale yeast and lager yeast—and
many individual variations within each category. The yeast may impart flavor
to the beer. In a bottle conditioned beer (which you will learn more about
later), yeast is added just before the beer is sealed in bottles, allowing it to
continue to “grow.” The freshness and ripe flavors make this a favorite type
of beer, but it does look oddly cloudy when first poured into a glass. The
brewer’s yeast is the special laboratory product of each brewer, and its
behavior—it is constantly active—is closely watched. Erratic behavior or stray
yeast from the air getting into the brew could cause a disaster, requiring the
shutdown of a brewery, cleaning and sterilizing the equipment, and starting
all over again.
5. Adjuncts and Additives.
The most commonly used adjuncts are rice and corn, and they are
very prevalent in American brewing. They give beer a light color and mild
flavor, and cost less to use than barley malt. Rice imparts the lightest color to
the beer. In general, the higher the proportion of barley to adjunct, the more
flavor and body in the beer and the better the head. Super-premium beers
typically use a higher proportion of barley malt: Michelob, for example, is a
blend of 95 percent barley malt and 5 percent rice; Budweiser contains 65
percent barley malt and 35 percent rice. In some European countries,
including Germany, Switzerland, and Norway, adjuncts are prohibited by law.
Beers are made entirely with barley malt in these countries. Another type of
ingredient has become more common in recent years. Additives are used to
stabilize beer foam, prevent cloudiness, facilitate conversion of starch to
sugar, prolong shelf life, and/or adjust color. All additives must be substances
approved by the U.S. Food and Drug Administration (FDA). Many brewers,
however, continue to produce beers without additives, relying on quality
12 | H M P E 2 0 4
ingredients, efficient production methods, and their own

experience to prevent the problems that additives are
intended to solve.
6. Flavorings
a. Sugar/Honey – Sweeteners such as maple syrup,
honey and molasses are common. In honeybeer the
honey suppliers only a portion of the sugars
converted during fermentation and is used primarily
for flavor.
b. Herbs and Spices – A number of traditional beers styles are brewed
with spices. For example, Belgian witbier is brewed with coriander.
Finnish sahti is brewed with juniper berries, and traditional beers in
Brittany are brewed with honey and spices.
7. Clarifying Agents
Some brewers add one or more clarifying agents to beer. Common
examples of these include
a. Isinglass finings, obtained from swim bladers
of fish
b. Kappa carrageenan, derived from seaweed
c. Irish moss, a type of red alga
d. Gelatin
Categories of Beers
There are at least 5,000 breweries in the world producing some 15,000
brands of beer, which are categorized into two basic types: ales (top-fermented) and
lagers (bottom-fermented). Within these two broad categories are many different
styles.
13 | H M P E 2 0 4
Ale
A type of beer that is usually brewed using the top-fermenting yeast, and
is typically fermented at higher temperature (15-23°C, 60-75°F). Ale yeasts at
these temperatures produce significant amounts of esters and other secondary
flavor and aroma products, and the result is a flavorful beer with a slightly
“flowery” or “fruity” aroma resembling flavors like apple, pear, pineapple, grass,
hay, banana, plum or prune.
 Typical ales have a sweeter, fuller body than lagers.
 Differences between some ales and lagers can be difficult to
categorize
 However, lager production result in a cleaner tasting, dryer and lighter
beer than ale.
• Barley wine – a style of strong ale originating in England in the nineteenth
century. A barley wine typically reaches an alchohol strength of 8 to 12% by
volume. It is called barley wine because it can be a strong as wine; but since
it is made from the grain rather than fruit, it is in fact a beer.
• Belgian ale
 Abbey – also known as monastic ales produced in the
styles made famous by Belgian Trappist monks, but not
actually brewed within the walls of a monastery or brewed
by commercial breweries (sometimes under license of an
actual monastery).
 Amber – showcases a medium-high to high malt character
with medium to low caramel character derived from the
use of roasted crystal malts. Modifications of British ales
(top-fermenting) that were developed in the first half of
the twentieth century to accommodate the discerning
Belgian taste.
 Blonde – a golden or blonde ale is an easy-drinking beer
that is visually appealing and has no particularly
dominating malt or hop characteristics. They are clear, crisp, and dry,
with low-to-medium bitterness and aroma from hops, and some
sweetness from malt.
 Tripel - is a Belgian style of beer with high alcohol, lightly-gold colored
beer. This is traditionally, the strongest (in alcohol) of a range of Trappist
beers. The term “tripel” has since been adopted by non-Trappist
breweries to signify a strong ale.
 Dubbel – a Belgian Trappist beer used to refer to ale, usually brownish in
color, with a strength greater than a pilsner
 Trappist – are beer that are based on the monastic
brewing recipes which are brewed under direct control
of the monks themselves.
 Flemish/Flanders red ale – alternatively called Flanders
brown or Sour brown, is a style of ale brewed in
Belgium.
• Brown ale – is a beer made with a dark or brown malt.
The term brown beer was first used by London brewers in
the late 1600s to describe their products, such as mild ale.
• Dark Ale – are brewed using dark-roasted malts.
 Porter – dark ale with lighter flavor
14 | H M P E 2 0 4
Ale
A type of beer that is usually brewed using the top-fermenting yeast, and
is typically fermented at higher temperature (15-23°C, 60-75°F). Ale yeasts at
these temperatures produce significant amounts of esters and other secondary
flavor and aroma products, and the result is a flavorful beer with a slightly
“flowery” or “fruity” aroma resembling flavors like apple, pear, pineapple, grass,
hay, banana, plum or prune.
 Typical ales have a sweeter, fuller body than lagers.
 Differences between some ales and lagers can be difficult to
categorize
 However, lager production result in a cleaner tasting, dryer and lighter
beer than ale.
• Barley wine – a style of strong ale originating in England in the nineteenth
century. A barley wine typically reaches an alchohol strength of 8 to 12% by
volume. It is called barley wine because it can be a strong as wine; but since
it is made from the grain rather than fruit, it is in fact a beer.
• Belgian ale
 Abbey – also known as monastic ales produced in the
styles made famous by Belgian Trappist monks, but not
actually brewed within the walls of a monastery or brewed
by commercial breweries (sometimes under license of an
actual monastery).
 Amber – showcases a medium-high to high malt character
with medium to low caramel character derived from the
use of roasted crystal malts. Modifications of British ales
(top-fermenting) that were developed in the first half of
the twentieth century to accommodate the discerning
Belgian taste.
 Blonde – a golden or blonde ale is an easy-drinking beer
that is visually appealing and has no particularly
dominating malt or hop characteristics. They are clear, crisp, and dry,
with low-to-medium bitterness and aroma from hops, and some
sweetness from malt.
 Tripel - is a Belgian style of beer with high alcohol, lightly-gold colored
beer. This is traditionally, the strongest (in alcohol) of a range of Trappist
beers. The term “tripel” has since been adopted by non-Trappist
breweries to signify a strong ale.
 Dubbel – a Belgian Trappist beer used to refer to ale, usually brownish in
color, with a strength greater than a pilsner
 Trappist – are beer that are based on the monastic
brewing recipes which are brewed under direct control
of the monks themselves.
 Flemish/Flanders red ale – alternatively called Flanders
brown or Sour brown, is a style of ale brewed in
Belgium.
• Brown ale – is a beer made with a dark or brown malt.
The term brown beer was first used by London brewers in
the late 1600s to describe their products, such as mild ale.
• Dark Ale – are brewed using dark-roasted malts.
 Porter – dark ale with lighter flavor
14 | H M P E 2 0 4
mainly dark colored with an alcohol of 3% to 3.6%, though there are

examples of up to 6% alcohol.
• Pale ale – is a top-fermented beer made with predominantly pale malt using
light or unroasted malt. The higher proportion of pale malts results in a
lighter color. The term first appeared around 1703 for beers made from malts
dried with high-carbon coke, which resulted in a lighter color than other beers
popular at that time. Below are the types of pale ale:
 Altbier – is the name given to a form of pale ale that originated in
Dusseldorf, Monchengladbach and the Rhienland region in Germany. The
name Altbier, which literally means old beer, refers to the pre-lager
brewing method of using warm top-fermenting yeast like British pale ales.
 American – is a style of American beer based at least originally on beers
of British pale ale. They are pale amber in color and generally their flavor
and aroma is centered around the citrusy and pine character of American
hops with caramel-like malt flavors and fruity esters from the ale yeast
playing a supporting role.
 English bitter – is a very sessionable, lower-alcohol, malt-driven style.
Broad style description commonly associated with cask-conditioned beers.
The light- to medium-bodied ordinary bitter is gold to copper in color,
with a low residual malt sweetness.
 I.P.A. - India pale ale is one of the most romantic in the history of beer. A
distinct style of beer and is characterized as a sparkling pale ale with a
slightly higher level of alcohol and hops than a typical Pale Ale; the hops
lend it a distinct bitterness.
 Saison – is the name given to strong ales brewed in Wallonia, the French-
speaking region of Belgium. Modern-day saisons are generally bottle
conditioned ales, with an average alcohol by volume range of 5-8%
 Scotch ale – is the name given to strong ale believed to have originated in
Edinburgh in the 19th century.
• Wheat Beer – is a
category of beer originating
in Bavaria brewed with a
significant proportion of
wheat is a. It is typically a
top-fermented ale, uses at
least 50 percent wheat in
the brewing process, and
comes in a variety of styles.
Wheat beers come in
following types:
 Berliner Weiss – is a type of wheat beer brewed exclusively in the area of
Berlin, Germany. Berliner weiße contains low alcohol around 2.8%
volume, making it one of the weakest German beers. It is refreshingly tart,
and often served with a flavored syrup like Woodruff or raspberry. The
optimal drinking temperature is 8 to 10°C.
 Dunkel wheat beer - is the German word meaning dark, dunkel beers
typically range in color from amber to dark reddish brown. They are
characterized by their smooth malty, fruity and sweet flavor with than
their lighter counterpart, the hefeweizen.
16 | H M P E 2 0 4
 Hefeweizen – refers to “white beer.” Hefeweizen itself translates to “yeast

wheat” in Duetsch, usually top-fermented, which is brewed with a large
proportion of wheat relative to the amount of malted barley.
 Kristallweizen – German filtteres wheat beer, also known as Kristall
Weißbier or Kristallweizen. This beer is often served with a slice of lemon
on the rim of the glass or in the glass. The name comes from the clear
appearance of the filtered beer – Kristall being German for crystal.
 Weizenbock – is a wheat beer made in the bock style originating in
Germany.
 White beer – or simply Witte is a barley/wheat, top-fermented beer
brewed mainly in Belgium. It gets its name due to suspended yeast and
wheat proteins which cause the beer to look hazy or white when cold.
• Old Ale – also called stock ale or keeping ale, is a style of English beer with a
high specific gravity, aged for at least a year and usually ranging from 4% to
12% alcohol by volume.
Lager
Lager are the most
commonly consumed type of beer
in the world. Lagers originated from
central Europe, from the German
term lagern – to store. Lager yeast
is a bottom-fermenting yeast that
typically begins fermentation at 7-
12°C (45-55°F) the first stage, and
then stored at 0-4°C (30-40°F) (the “lagering phase”). During the secondary
stage, the lager clears and mellows. The cooler conditions also prevent the
natural production of esters and other byproducts, resulting in a “crisper” tasting
beer.
Modern methods of producing lager were pioneered by Gabriel Sedlmayr
the Younger, who perfectly dark lagers at the Sparten Brewery in Bavaria, and
Anton Dreher, who began brewing lager, probably of amber-red color, in Vienna
in 1840-1841. With improved modern yeast strains, most lager breweries use
only short periods of cold storage, typically 1-3 weeks.
• Bock – is a strong lager which has originate in the Hanseatic town Einbeck.
The style from Einbeck was later adopted by Munich brewers in the 17th
century and adapted to the new lager style of brewing. Bock is a bottom
fermenting lager that generally takes extra months of lagering (cold storage)
to smooth out such a strong brew. In general, it is stronger than your typical
lager, more of a robust malt character with a dark amber
to brown hue.
 Maibock or Helles bock – is a helles lager brewed to
bock strength; therefore, still as strong as traditional
bock, but lighter in color and with more hop presence
with a mild spicy or peppery quality from the hops or
alcohol content. The Maibock is lighter in color, less
malty, and presents a drier finish with its larger hop
profile.
 Doppelbock or double bock – a Bavarian specialty beer
that was first brewed by the monks of St. Francis of
Paula. Alcohol content ranges 6% to over 10% by volume.
17 | H M P E 2 0 4
 Eisbock – is a traditional Kulmback and removing the ice to concentrate

the flavor and alcohol content. Alcohol content ranges from 9% to over
14% by volume. It is a deep copper to dark brown in color, often with
ruby highlights. Head retention is frequently impaired by the higher
alcohol content. It has a rich sweet malty flavor, balanced a significant
alcohol presence.
 Weizenbock – is a wheat version of a German-style bock, or a bigger and
beefier dunkelweizen. Malt mellanoidins and weizen ale yeast are the star
ingredients with flavors of bready malt and dark fruits like plum, raisin,
and grape, this style is low on bitterness and high on carbonation. The
color can be pale gold to brown. They are of higher alcoholic strength, as
high as 7 percent ABV, showing a warming personality, though they
should still have a significant rocky head when poured.
• Dunkel – or Dunkels is a dark German beer. Dunkel is the German word
meaning dark, and Dunkel beers typically range in color from amber to dark
reddish brown. Dunkels are characterized by the smooth malty flavor and
have an aroma comprised of chocolate roasted malt and bread or biscuit-like
features that stem from the use of Munich malt.
• Mӓrzen or Maerzen – is a traditional pale lager, brewed at the end of the
brewing season in March (German Mӓrz) hence the
name marzen it is a stronger beer intended to last
through the summer months.
• Pale Lager – is a very pale to golden-colored beer
with a well-attenuated body and noble hop bitterness.
The brewing process for this beer developed in the
mid-1800s when Gabriel Sedlmayr took pale ale
brewing techniques back to the Spaten Brewery in
Germany and applied it to existing lagering brewing
methods. The resulting pale colored, lean and stable
beers were very successful and gradually spread
around the globe to become the most common form of
beer consumed in the world today.
• Schwarzbier – or “black beer” is a German dark lager beer with an opaque,
black color and a full, chocolatey o coffee flavor. The alcohol content usually
ranges from 4.8% - 5%.
• Vienna lager – is a style of lager beer a reddish brown or copper colored
beer with medium body and slight malt sweetness. It was developed by
brewer Anton Dreher in Vienna in 1841.
• Kellerbier-Zwickelbier – sometimes Zoigl(bier) is an unfiltered beer, often
a lager which not clarified or pasteurized, probably originating from Germany.
Other Beer/bBews
Unlike conventional ales and lagers, there are other
numerous types of beer. Other brews or specialty beers can be
any type or style. The differentiating factor is usually the addition
of a specific ingredient, like honey or pumpkin, that can be added
to most styles of beer. Below are the examples of specialty beers:
• Al-Maza – Lebanon’s national beer.
• Bantu-beer, Kaffir beer, Millet beer or Opaque beer –
Africa’s beer made from malted millet.
• Bappir – Sumerian (now Iraqi) sweet brew made from a
18 | H M P E 2 0 4
twice-baked berley bread, dates, honey and water.

• Barley wine – a rich, strong, full-bodied, sweet dark beer sold
in stubby bottles or nips; similar to old al, originally from
England
• Blk or Milk beer – made in Hokkaido, Japan by Abashiri
Brewery.
• Bitter beer – a pale amber draught beer available as light,
ordinary or best/premium
• Bokkol – a dark, sweet, very strong Norwegian beer sold at 6-
7% alcohol by volume.
• Bottle-conditioned beer – also called sediment beer;
partially/completely fermented beer in the bottle; yeast and
wort/sugar are added before sealing the bottle.
• Burton – a strong, dark draught beer; during winter it is muled
and spiced
• Cachiri – a fermented liquor made in Cayenne, French Guiana from the
grated root of manioc; resembles perry
• Cauim -the traditional Brazilian beer made from manioc or
maize and sometimes flavored with fruit juices. Plaintain was
used by the Kuna Indians of Panama to make her versions of
this brew. Note: Manoic is a large starchy root crop, the
equivalent of cassava or yucca.
• Chang – a beer made from barley, millet or rice in the eastern
Himalayas (Bhutan, Nepal, Sikkim, Tibet) and the Darjeeling
Himalayan hill region of West Bengal, India.
• Cider, fermented apple juice, some with 25% pear juice. It is
chiefly made in Australia, Canada, France (particularly
Normandy), Germany, Italy, New Zealand, South Africa, Spain,
Switzerland and the USA. There are three major styles of cider:
 Bottke cider- pasteurized and filtered cider, sold as special
or vintage, 1.2 to 8.5% alcohol
 Draught Cider – usually unfiltered and varies from dry to still to slightly
sweet and sparkling
 Keg Cider – a pasteurized filtered cider, usually sweetened and
carbonated
• Craft beer – a New Zealand an US all-malt beer brewed without adjuncts. It is
usually unfiltered, bottle-conditioned or ask-
conditioned.
• Draught beer – a pub-style, smooth, creamy
headed beer drawn from the cask filled with beer
sealed with dissolved gas.
• Filtered beer – carbonated beer using high
pressure gas injection
• Fruit beer – beer brewed with a fruit adjunct or
flavoring.
• Ginger beer – a weak, pale, milky, alcoholic fizzy
drink made in England with the fermented mixture of ginger, syrup, cream of
tartar, yeast and water.
Gruit – an ale-like brew made from gruit, a combination of herbs (e.g . heather,
marsh labradortea, mugwrth, sweet gale, yarrow)
19 | H M P E 2 0 4
• Happoshu or low malt brew – a Japanese term for malted beverage with less
than 67% malt content for tax/pricing purpose.
• Hybrid beer or Pale barley-based beer – a beer which
uses both lager and ale brewing techniques.
• Kodoulu – a juniper beer made in Estonia, rye or oat
malts are filtered through straw and juniper twigs
• Lambic beer – is a very distinctive style of beer brewed
only in the Pajotenland region of Belgium (southwest of
Brussels). Lambic beer is instead produced by
spontaneous fermentation; it is exposed to the wild
yeast and bacteria that are said to be native to the
Senne Valley, in which Brussels lies.
• Light beer – a regular beer which is reduced in
alcoholic content or in calories. In Scotland, a light beer
has less than 3.5% alcohol by volume. Regular beers have 5% alcohol by
volume while light beer has less than 3.5% alcohol by volume. In Canada, an
extra light beer contains less than 2.5% alcohol by volume. Reducing the
calorie content of the beer is done by a larger reduction of its carbohydrate
content, but the reduction of its alcohol content is smaller, hence is not
significantly less intoxicating than regular beer.
Mbege – the traditional brew of the Chagga ethnic group of
Tanzania made from bananas and finger millet and
usually drunk during special occasions or festivities.
Mead – also called honey wine; brewed from honey, spices,
fruits, or grains with yeast, hops and water.
Mild beer – a light or dark sweet draught beer.
• Perry – fermented pear juice, some with not more than
25% apple juice.
• Porter – a dark beer made from roasted barley/malt,
originally from London, England.
• Red beer – a red sour Belgian beer which uses Vienna
malt.
• Reduced alcohol beer – beer with a lower alcoholic content by removing the
alcohol after fermentation. There are two major types of reduced alcohol
beer:
 Low Alcohol Beer (LAB), near beer, small ale, or
small beer – beer which contains a maximum of
1.2% alcohol, mostly lagers.
 Non-Alcoholic Beer (NAB) – beer in the UK and USA
which contains a maximum of 0.5% abv; European
NAB must be lower than 1% alcohol by volume.
The USA has a beer called 3.2 (three-two) beer
sold in supermarkets and convenient stores at
3.2% alcohol by volume.
• Rye beer – refers to any beer in which rye (generally
malted) is substitute for some portion of the barley
malt.
• Sahti – the traditional cloudy, top-fermented beer from
Finland made a variety of grains such as barley, oat,
rye or wheat and traditionally flavored with juniper berries.
20 | H M P E 2 0 4
• Sake – a slightly sweet Japanese rice beer which is double fermented

• Small beer – originally refers to an ale which contains very little alcohol.
Nowadays, it can also refer to a beer made f the “second runnings” from a
very strong mash.
• Sour beer – beer with a sour taste due to the addition of Lactobacillus.
• Taybeh beer – a Palestinian beer
• Third beer or Third-Category beer or Other Miscellaneous Alcohol – refers to
the third category of Japanese brews which are considered non-malt
beverage made from soybeans and other ingredients.
• Tiswin – a North American Indian brew made from corn.
• Vegetable beer- beer brewed with a vegetable adjunct or flavoring
• Wheat beer-(usually) top-fermented beer made from wheat and malted barly.
Serving Beer. Serving a perfect glass of beer depends on four elements: the
condition of the glass, the way the beer is poured, and the temperature of the beer
and the type of glassware used.
A beer-clean glass is completely grease-free, film-free,
and lint-free. Beer is incredibly susceptible to any type of grease,
oil, fat, or foreign substance, visible or invisible, on the glass
including the detergents used for most other types of dishes. Any
of these will spoil the foamy head on the beer, cause the CO2 in
the beer to dissipate immediately, and perhaps add an off-taste
and unpleasant odor as well. A beer-clean glass will support the
original head and, as the glass is emptied, will leave the foam in rings on the sides of
the glass. The taste will stay fresh and zesty all the way down to the bottom.
A frosty beer glass or mug sounds especially appealing on a hot day, but
even chilling beer glasses can be problematic. Moving a newly washed glass directly
into a glass chiller before it is allowed to completely dry does not allow the sanitizing
chemicals (used in the final rinse) to fully evaporate. This can leave an odd-tasting
residue on the glass.
Pouring Beer
The second key to a perfect glass of beer is the way you pour it. A good,
foamy head on a beer is a thing of beauty to a thirsty customer. The head is a collar
of fi rm, dense foam reaching slightly above the top of the glass. It is the beer’s
natural way of releasing excess CO2. The head is a total of ¼ to 1 inch thick and
should be tight, made of tiny bubbles instead of large ones. If the head is scant, the
beer looks fl at and lifeless, even when it is not. If the head is too thick, the
customer might feel cheated, and rightly so. The more foam, the less beer in the
glass. The size of the head depends on two factors: the angle at which you hold the
glass while pouring and how long you hold the angle. Rinse a beer-clean glass with
fresh cold water and Start by holding the glass
upright (not angled), directly under (and about 1
inch below) the tap. Let the beer pour down into
the middle of the glass, keeping the tap wide
open. When the glass is about half-full, tilt it at a
45° angle and let the rest of the beer hit the
side of the glass as it pours out of the tap.
The foam that built in the first part of the
“pour” is controlled during this second part. A
tilted glass and steady stream of beer down the
side stop the beer from foaming excessively.
21 | H M P E 2 0 4
When the head has risen a little higher than the rim of the glass, close the tap.
Notice that the draw is a single motion from beginning to end, not little spurts of
opening and closing the tap. Some bartenders prefer to fill the glass three-quarters
full, then let it settle for a moment and put the head on last. This method requires
that you open and close the tap two times.
But customer taste is the real criterion, and customers don’t come back for
little glasses that were mostly foam. When serving beer from a can or bottle to
produce a good head with the same tilting procedure, except that placing the glass
upright and tilt the can or bottle instead. Opening the can or bottle in the customer’s
presence, to show that serving what the customer ordered, and proceed as follows:
1. Pour the beer straight into the center of the glass with the can or bottle
at a steep angle so that the beer
gurgles out.
2. When it creates a fi ne-textured
head of some substance, lower the
angle and fill the glass slowly the
glass slowly until the foam rises to
just above the lip.
3. Wipe the container and set it beside
the glass on a coaster or napkin.
Temperature is the third key to a
perfect glass of beer. A lager style beer that tastes “right” to the typical American
customer is served at 40ºF (4ºC). Ales may be served at 45ºF (7ºC). Stouts, porters,
and bock beers are usually chilled only lightly, and other imports may have different
serving temperatures. The glass the beer is served in has a big impact on its
temperature.
Beer Glassware. The beer glass is part of the beer consumer’s experience
and, just like fi ne wines, certain beer styles call for certain types of glassware.. Tall,
thin pint glasses for stouts, ales, and porters have been in use for many years for a
reason: They help capture the full character of the beer. The traditional British 20-
ounce pint glass is called a nonik or a tulip pint, which has slightly smoother sides
than the nonik. All of these glasses are designed to allow the less carbonated
European ales and lagers to produce a decent-sized head. The nonfooted pilsner
glass is called a pils, a vase, or a weizen glass. Belgian ales and Scottish ales may be
served in short-stemmed, wide-bottomed glasses that look like brandy snifters; they
are also known as thistles. Beer mugs or steins can hold up to 16 ounces. It is smart
to stock two different glass sizes and price them accordingly. Not everyone wants a
full pint. Consider the thickness of the glass, too. If beer is served in a thin glass at
room temperature, its temperature will rise 2° every couple of minutes. If served in a
heavy glass, such as a thick mug, it may rise as much as 5° degrees. Thus, a 40ºF
beer served in a mug at room temperature may be 45º F by the time it hits the
customer’s mouth. This is one reason that frosted glasses or mugs for beer are in
fashion, especially in warm climates. To some extent, the freezer-frosted glasses are
a merchandising gimmick: They spark interest and underscore beer’s cooling, thirst-
quenching character, and they do keep the beer cold longer. If the glasses make the
beer too cold, the taste buds will perceive less flavor. Refrigerated glasses may be an
alternative. Making the correct choices will impress knowledgeable beer customers
and intrigue those who want to learn more.
22 | H M P E 2 0 4
• Sake – a slightly sweet Japanese rice beer which is double fermented

• Small beer – originally refers to an ale which contains very little alcohol.
Nowadays, it can also refer to a beer made f the “second runnings” from a
very strong mash.
• Sour beer – beer with a sour taste due to the addition of Lactobacillus.
• Taybeh beer – a Palestinian beer
• Third beer or Third-Category beer or Other Miscellaneous Alcohol – refers to
the third category of Japanese brews which are considered non-malt
beverage made from soybeans and other ingredients.
• Tiswin – a North American Indian brew made from corn.
• Vegetable beer- beer brewed with a vegetable adjunct or flavoring
• Wheat beer-(usually) top-fermented beer made from wheat and malted barly.
Serving Beer. Serving a perfect glass of beer depends on four elements: the
condition of the glass, the way the beer is poured, and the temperature of the beer
and the type of glassware used.
A beer-clean glass is completely grease-free, film-free,
and lint-free. Beer is incredibly susceptible to any type of grease,
oil, fat, or foreign substance, visible or invisible, on the glass
including the detergents used for most other types of dishes. Any
of these will spoil the foamy head on the beer, cause the CO2 in
the beer to dissipate immediately, and perhaps add an off-taste
and unpleasant odor as well. A beer-clean glass will support the
original head and, as the glass is emptied, will leave the foam in rings on the sides of
the glass. The taste will stay fresh and zesty all the way down to the bottom.
A frosty beer glass or mug sounds especially appealing on a hot day, but
even chilling beer glasses can be problematic. Moving a newly washed glass directly
into a glass chiller before it is allowed to completely dry does not allow the sanitizing
chemicals (used in the final rinse) to fully evaporate. This can leave an odd-tasting
residue on the glass.
Pouring Beer
The second key to a perfect glass of beer is the way you pour it. A good,
foamy head on a beer is a thing of beauty to a thirsty customer. The head is a collar
of fi rm, dense foam reaching slightly above the top of the glass. It is the beer’s
natural way of releasing excess CO2. The head is a total of ¼ to 1 inch thick and
should be tight, made of tiny bubbles instead of large ones. If the head is scant, the
beer looks fl at and lifeless, even when it is not. If the head is too thick, the
customer might feel cheated, and rightly so. The more foam, the less beer in the
glass. The size of the head depends on two factors: the angle at which you hold the
glass while pouring and how long you hold the angle. Rinse a beer-clean glass with
fresh cold water and Start by holding the glass
upright (not angled), directly under (and about 1
inch below) the tap. Let the beer pour down into
the middle of the glass, keeping the tap wide
open. When the glass is about half-full, tilt it at a
45° angle and let the rest of the beer hit the
side of the glass as it pours out of the tap.
The foam that built in the first part of the
“pour” is controlled during this second part. A
tilted glass and steady stream of beer down the
side stop the beer from foaming excessively.
21 | H M P E 2 0 4
1 dash Tabasco sauce

1 pinch black pepper
12 ounces beer
Garnish: Rimmed with coarse salt rimmed on the highball glass.
Direction: Mix all ingredients except the beer in a tall (highball) glass with lots of ice.
Add the beer, mix, and serve.
THE BALTIMORE ZOO

Glass: Highball glass
Ingredient: Ice
1 shot vodka
1 shot light rum
1 shot gin 1 shot Triple Sec
1 shot Southern Comfort peach liqueur
1 shot Amaretto almond liqueur
1 shot grenadine syrup
1 dash sweet-and-sour mix
1 splash beer
Direction: Add the liquors and grenadine to a highball glass with ice. Top with the
sweet-and-sour mix. Add the beer and stir.
THE BROOKLYN ZOO

Glass: Red wineglass
Ingredient: Ice
1 ounce rum
1 ounce vodka
1 ounce gin
1 splash pineapple juice
1 splash DeKuyper Razzmatazz liqueur
1 splash sweet-and-sour mix
1 to 2 ounces beer
Direction: Fill the glass with ice. Mix the rum, vodka, and gin. Add the pineapple
juice, Razzmatazz, and sweet-and-sour mix. Serve with a separate side shot of beer,
poured into the glass by the server or drinker.
Wines
Winemaking is the process of
fermenting the juices of ripe grapes. The
chemical reactions in this process are as
follows: Yeast converts the sugar found
naturally in the fruit into alcohol and carbon
dioxide. The carbon dioxide (CO2) escapes
into the air (or in certain instances, is
trapped in bottles to produce sparkling
wines and Champagne), leaving the juice
24 | H M P E 2 0 4
and alcohol behind to be stored, bottled, and eventually consumed. The quality of
the fruit has a great deal to do with whether or not the wine is worth drinking.
From the grape’s skin comes the color of the wine. Different types of grapes
exhibit different characteristics and, therefore, become different-tasting wines. There
are red grapes and white grapes. Whether the red grape is actually red or blackish or
purple, it is still considered a red grape. Red wines are made when red grapes are
crushed and fermented (soaked) along with their skins and stems. The color leeches
out of the skin into the juice. (Rosé wines are made by allowing the skin limited
contact with the juice, imparting only some color.) During the fermentation process,
the red wine gets its tannin. (Tannin is the same type of substance that is used to
tan animal hides into leather. It is found naturally in coffee and tea, too.) In wine
tannin comes from the skins and stems of the grapes, and it acts as a preservative
that enables red wine to age without going stale.
Oenology refers to the science and study of wines and winemaking.
Viticulture involves the manner of cultivating grapevines. Vinification deals with wine
production, from grape selection until bottling. A vinter is a winemaker in a winery or
wine company; he may also be called oenologist.
Brief History of Wine. Making wine
is as ancient as history itself; it is referred to
in the Bible, in hieroglyphics, and in Greek
and Roman literature. The archives prove
that Chinese were making wine from a mixed
fermented beverage from grains, beeswax
honey, wild grapes or berries. In the Bible,
both in Old and New Testaments, wine
consumptions were mentioned when Noah
settled down after the flood, he planted a
vineyard. When he drank some of its wine,
he became drunk and lay uncovered inside his tent.
With the alcohol’s benefits and threats, it was consistently mentioned in early
civilization. Grapes are cultivated as early as 6,000 BC in the Middle East and Asia.
People all over the world tried to ferment anything like honey, grains, dates,
sugarcanes, milk, palms, peppers and starchy seeds and most of the world’s wine
are made from grapes or berries. Vitus Venifera, a Eurasian grape specie is
commonly used to make wine all around the world at the same time, Egyptians,
Phoenicians and Chinese were all tending their vines. Ancient Greeks were believed
that they got their viticulture knowledge from Egyptians and began to make wines in
2,000 BC, although archeologist also found an evidence that Cyprus was the first
country in Europe to make wine.
In early civilization, people drank from cattle horns, and Cypriots were also
the first to make a horn-shape wine container molded out of clay. The world’s
ancient brand Commandaria is a dried-grape sweet dessert wine named after the
territories which Cyprus was subdivided during the Crusades.
Today, historians continue to prove and debate the origin of the term wine.
Wine Making Process. All wines begin in the same way, with the grapes,
the soil, the weather, and the winemaker combining to turn the same basic product
into an infinite variety of forms. It is a process in which nature plays a large part.
The climate in which grapes grow is a very important influence on how they taste.
Warm climates yield ripe grapes and rich wines: The riper and sweeter the grapes at
harvest, the more alcoholic the wine. Australia, parts of California, and southern
25 | H M P E 2 0 4
France, for example, have this potential. Cool climates, including those of Germany,
northern Italy, and the Champagne region in France, typically produce “greener”
(less ripe) grapes and lighter wines. Year after year in any given district, the ripeness
and quality of the grapes at harvest will vary according to the weather, which means
that the wines will vary in quality, too.
Four factors—the grapes, the climate and soil or terroir in a given location,
the weather in a given year, and the winemaker (meaning, in this case, the decisions
that go into how the wine is made)—combine to determine the character of an
individual wine. Each wine will be different from any other. Below are the steps in
wine making:
1. Harvesting
Grape swill be picked from their vines either manually of by
machine. Within 12 hours, or as soon as possible after being picked from
their vines, the whole, ripened grapes begin their journey. If a white wine
is being made, the grapes, no matter what their color, go through a
crusher/stemmer that removes the stalks and breaks the skins.
2. Crushing
Then the grapes are pressed to extract their juices. The skins are
discarded, and the juice, now called must, is channeled into a
fermentation tank. For a red wine or a rosé, dark-skinned grapes are
crushed, then both must and skins go into a fermentation tank. It is the
red or black or purple skins that yield the color, as well as much of the
character, of a red wine. For a rosé, the skins are left in the fermenting
must briefly.
26 | H M P E 2 0 4
3. Fermenting
A wine fermentation has two distinct stages: primary and
secondary-also sometimes described as aerobic and anaerobic
fermentations. In winemaking, the temperature and speed of
fermentation are important considerations as well as the levels of oxygen
present in the must at the start of the fermentation. The risk of stuck
fermentation and the development of several wine faults can also occur
during this stage, which can last anywhere from 5 to 14 days for primary
fermentation and potentially another 5 to 10 days for a secondary
fermentation. Fermentation may be done in stainless steel tanks, which is
common with many white wines like Riesling, in an open wooden vat,
inside a wine barrel and inside the wine bottle itself as in the production
of many sparkling wines.
4. Racking/Settling
Racking is the process of
moving wine from one vessel to
another using gravity with the purpose
of removing the sediment and lees.
This step is completed to help clarify
the wine, prevent negative flavors developing from the lees and sediment,
and create a desired flavor profile. Racking is an essential par t to
making any sound wine. It is a process that, on average, should be
performed 2 to 4 times throughout the winemaking process.
In the winemaking process for white wines, once the grapes have
been pressed but before the must begins to ferment, we need to separate
the clear, transparent must from the solid particles suspended in it. This
process is called settling (often known by the French term débourbage).
5. Maturing/Aging
Winemaking is an expensive
business, and many wineries cannot
afford to have their products sit in
inventory, whether in vats, barrels, or
bottles. As a result many of today’s
pleasant, easy-to-drink wines are not
made for longevity but to be enjoyed
within a year or two of being bottled.
However, others must undergo further aging in the bottle. When people
talk about aging a wine, they refer to the flavors and complexity of the
wine that can develop in the bottle if the wine sits for a few years before
being consumed. For aging, the bottles are usually stored on their sides in
a cool dark place. These are the types of bottles with traditional cork
closures, and laying them on their sides keeps the cork moist so that it
does not shrink and become loose, which can ruin the wine by allowing
air into the bottle. Fine wines are often sold before they are ready to
drink, to merchants or collectors who are willing to store the wine for an
additional period of time. A vintage date identifying the year the grapes
were harvested is essential to wines that mature slowly. Most wines are
blends of different grape varieties, grapes from different vineyards, or
wines of different vintages or degrees of maturity. Blended wines are
27 | H M P E 2 0 4
France, for example, have this potential. Cool climates, including those of Germany,
northern Italy, and the Champagne region in France, typically produce “greener”
(less ripe) grapes and lighter wines. Year after year in any given district, the ripeness
and quality of the grapes at harvest will vary according to the weather, which means
that the wines will vary in quality, too.
Four factors—the grapes, the climate and soil or terroir in a given location,
the weather in a given year, and the winemaker (meaning, in this case, the decisions
that go into how the wine is made)—combine to determine the character of an
individual wine. Each wine will be different from any other. Below are the steps in
wine making:
1. Harvesting
Grape swill be picked from their vines either manually of by
machine. Within 12 hours, or as soon as possible after being picked from
their vines, the whole, ripened grapes begin their journey. If a white wine
is being made, the grapes, no matter what their color, go through a
crusher/stemmer that removes the stalks and breaks the skins.
2. Crushing
Then the grapes are pressed to extract their juices. The skins are
discarded, and the juice, now called must, is channeled into a
fermentation tank. For a red wine or a rosé, dark-skinned grapes are
crushed, then both must and skins go into a fermentation tank. It is the
red or black or purple skins that yield the color, as well as much of the
character, of a red wine. For a rosé, the skins are left in the fermenting
must briefly.
26 | H M P E 2 0 4
There are different wine bottle sizes.

1. Split – a wine bottles that holds 6 ounces (187ml) of ¼ the
equivalent of the standard bottle; holds a double serving of
wine.
2. Half – a wine bottle that holds 12 ounce (375ml), the
equivalent of ½ of a typical 750mn bottle; holds a double
serving
3. Standard -also known as Fifth, the regular wine bottle, holding
750 ml
4. Magnum – a bottle holding 1 ½ liters the equivalent of two
regular wines
5. Marie Jeanne – a bottle holding 2.25 liters, equivalent to three
regular or standard wines
6. Double Magnum – a large bottle holding 3 liters, equivalent of
four regular bottles
7. Jeroboam – holds 4 standard bottles or 20 glasses of
Champagne and Burgundy, but in Bordeaux, a jeroboam is
holds 5 liters.
8. Methuselah or Imperial – a large bottle holding 6 liters, the
equivalent of 8 regular wine bottles.
9. Salmanazar – a large bottle holding 9 liters, the equivalent of
12 regular wine bottles.
10. Balthazar – a large bottle holding 12 liters, the equivalent of 6
regular wine bottles.
11. Nebuchadnezzar – a large bottle holding 15 liters, the
12. Melchor – a large bottle holding 18 liters, the equivalent of 24
The Grapes in Wine and Kinds of Wines. For wine, it all starts with the
grapes. The grape contains the natural sugar, the fruit, the liquid, and the acidity
that gives the wine its taste and balance; as well as the tannins (in red wines) that
provide taste and longevity. From the grape’s skin comes the color of the wine.
Different types of grapes exhibit different characteristics and, therefore, become
different-tasting wines. There are red grapes and white grapes. Whether the red
grape is actually red or blackish or purple, it is still considered a red grape. Red
wines are made when red grapes are crushed and fermented (soaked) along with
their skins and stems. The color leeches out of the skin into the juice. (Rosé wines
are made by allowing the skin limited contact with the juice, imparting only some
color.)
During the fermentation process, the red wine gets its tannin. Tannin is the
same type of substance that is
used to tan animal hides into
leather. It is found naturally in
coffee and tea, too. In wine
tannin comes from the skins
and stems of the grapes, and it
acts as a preservative that
enables red wine to age without
going stale. If you’ve ever
bitten into a grape stem, you
29 | H M P E 2 0 4
know how bitter it can taste. Tannins impart some of this bitterness to the wine and
can taste unpleasant when the wine is young. But they mellow with age and are
considered an important component of good, long-lasting red wine. White grapes are
fermented without their skins. They are lighter in color and flavor then and lack the
tannins of red wines.
White wines can be made from red grapes, since the juice is separated from
the skin: The color does not leech into the juice. Because the tannins are missing,
however, white wines generally do not last as long (age as well) as red wines.
Below are some of the most popular wine grapes and usually seen on the
most wine labels today.
Red Grape Varieties. Cabernet Sauvignon (cab-er-NAY so-vin-YON) is
possibly the most important and widely planted grape varietal in the world. It
produces the greatest red wines of Bordeaux and the best reds in both California and
Australia. This grape is often called simply Cabernet. The sharp tannins in young
Cabernet give it the ability to last a long time in the bottle, slowly mellowing with age.
Cabernet Franc (cab-er-NAY FRONK) is a close relative but is better suited, and most
often used, as a blending grape.
Pinot Noir (pee-no NWAHR). This grape is also used to make some of the
world’s fi nest Champagnes, when the juice is separated from its red skin. Interesting
red wines, lighter in body than Cabernets, are made from Pinot Noir in Oregon and
California. Winemakers seem to love the challenge of growing Pinot Noir; it requires
a cool climate, and needs to be babied and pruned more than other types of grape
vines. The great Burgundy wines of France are made from this.
Merlot (mair-LOW or mur-LOW) is an
important red grape in Bordeaux, Italy, and
California. At one time it was used mostly to blend
with Cabernets, since it is smoother and less tannic.
Merlot and Cabernet are a favorite red wine of
American consumers because they are mellow and
easy to drink, and can be enjoyed younger than
Cabernets because of their softer tannins.
Zinfandel (ZIN-fun-dell) is a red grape
grown almost exclusively in California. It was once
used to make inexpensive bulk wines, but it has developed its own following and
there are now some exceptional California “Zins” being bottled. Zinfandel is a very
adaptable grape; it can be used to make everything from sweet, pink, fruity White
Zinfandels, to thick, dark, full-flavored reds best served with steaks or hearty pastas.
The next hearty red wine grape is known by two names: Syrah (sir-AH) in
France and California, and Shiraz (shur-OZ) in Australia. South Australia is the home
of some of the world’s oldest Shiraz vines. In California Syrah plantings rank fourth
behind Cabernet Sauvignon, Merlot, and Zinfandel. In France this intensely tannic,
full-bodied wine is often blended with other grapes in such well-known wines as
Hermitage (her-mih-TAZH) and Cote Rotie (COAT ro-TEE).
The Grenache Noir (gren-OSH n’wahr) grape is not
one of the best known, but it might be the most widely
planted red grape in the world. Usually known simply as
Grenache, it produces an elegant, lightly colored wine. You
read earlier about the Tavel rosés of France; Grenache is
also a major component of the Rioja (ree-OH-hah) wines
of Spain, of California rosés, and of some brands of port.
30 | H M P E 2 0 4
There are different wine bottle sizes.

1. Split – a wine bottles that holds 6 ounces (187ml) of ¼ the
equivalent of the standard bottle; holds a double serving of
wine.
2. Half – a wine bottle that holds 12 ounce (375ml), the
equivalent of ½ of a typical 750mn bottle; holds a double
serving
3. Standard -also known as Fifth, the regular wine bottle, holding
750 ml
4. Magnum – a bottle holding 1 ½ liters the equivalent of two
regular wines
5. Marie Jeanne – a bottle holding 2.25 liters, equivalent to three
regular or standard wines
6. Double Magnum – a large bottle holding 3 liters, equivalent of
four regular bottles
7. Jeroboam – holds 4 standard bottles or 20 glasses of
Champagne and Burgundy, but in Bordeaux, a jeroboam is
holds 5 liters.
8. Methuselah or Imperial – a large bottle holding 6 liters, the
9. Salmanazar – a large bottle holding 9 liters, the equivalent of
12 regular wine bottles.
10. Balthazar – a large bottle holding 12 liters, the equivalent of 6
11. Nebuchadnezzar – a large bottle holding 15 liters, the
12. Melchor – a large bottle holding 18 liters, the equivalent of 24
The Grapes in Wine and Kinds of Wines. For wine, it all starts with the
grapes. The grape contains the natural sugar, the fruit, the liquid, and the acidity
that gives the wine its taste and balance; as well as the tannins (in red wines) that
provide taste and longevity. From the grape’s skin comes the color of the wine.
Different types of grapes exhibit different characteristics and, therefore, become
different-tasting wines. There are red grapes and white grapes. Whether the red
grape is actually red or blackish or purple, it is still considered a red grape. Red
wines are made when red grapes are crushed and fermented (soaked) along with
their skins and stems. The color leeches out of the skin into the juice. (Rosé wines
are made by allowing the skin limited contact with the juice, imparting only some
color.)
During the fermentation process, the red wine gets its tannin. Tannin is the
same type of substance that is
used to tan animal hides into
leather. It is found naturally in
coffee and tea, too. In wine
tannin comes from the skins
and stems of the grapes, and it
acts as a preservative that
enables red wine to age without
going stale. If you’ve ever
bitten into a grape stem, you
29 | H M P E 2 0 4
Finally, there is Lambrusco (lam-BROOS-koe), a grape grown in Northern

Italy that produces a very fruity, rather sweet red wine with a fizzy characteristic (in
Italian, frizzante). Some people think it tastes more like a soft drink than a wine, but
it is popular nonetheless. Two very popular reds from South America now getting a
lot of attention are Carmenere (CAR-men-YAIR) from Chile, sometimes called “the
lost Bordeaux” grape, brought in from France; and Malbec (MAHL-beck) from
Argentina. Both varietals are grown in Bordeaux and California, where they are used
as blending grapes in some of the world’s great wines. In Chile and Argentina,
however, they make very respectable single-varietal wines as well as blends—and at
bargain prices, too
White Grape Varieties. Chardonnay (SHAR-dah-NAY) is the white wine
grape most Americans are familiar with. In, fact it is the world’s most popular wine
grape because it can be grown almost anywhere and develops characteristics based
on the soil and climate in which the vines are planted. It also adapts well to a variety
of winemaking styles. The grape produces mostly dry wines of strong body and
distinctive flavor. Chardonnay is the best-
selling wine in California and is the base for
all French Chablis (shah-BLEE) wines, as
well as the famous white Burgundies of
France. Chardonnay grapes are grown all
over Europe, in Australia, and in New
Zealand.
In California, the grape second only
to Chardonnay is Sauvignon Blanc (SO-
vinyon BLONK). In France it is the
predominant white grape of Bordeaux. It is
used to make the dry, fruity wines of the
Graves (GRAHVZ) district; the rich, golden
Sauternes (saw-TURN); and the fresh, crisp Loire Valley whites called Sancerre (san-
SAIR) and Pouilly Fumé (POO-ee foo-MAY). New Zealand is developing an excellent
reputation for its intense, acidic Sauvignon Blanc wines. In California a few wineries
label their products Fumé Blanc (FOO-may BLONK).
Semillon (SEM-ee-YON) used to be a grape used primarily for blending with
Chardonnay, Graves, and Sauternes wines, but it has developed a loyal following and
is now bottled separately by many wineries. Semillon makes a dry wine known for its
rich fruit flavor. It is high in acidity when young, but it can mellow in the bottle with
age. Like Semillon, Viognier (VEE-ohn-YAY) is another white grape that has garnered
recent attention on its own merits. It produces a lightly sweet, intensely fruity wine
that was once used primarily in blending other wines—until adventurous winemakers
saw its potential as an alternative to Sauvignon Blancs and Rieslings and began
bottling it separately. Viognier can be expensive because not much of it is planted
anywhere in the world; it is considered a temperamental grape to grow.
Riesling (REES-ling) is the fruity white grape used to make many German
wines, including sweet, late-harvest or dessert wines. In the past, it got a reputation
for being sweet, but some of the best Rieslings are sophisticated wines, fully
fermented and intensely fruity but also very dry. Although this varietal is also widely
grown in California, it requires a cooler climate to do well.
Chenin Blanc (SHEN-in BLONK) grapes make tasty white wines, such as
Vouvray (voov-RAY), in the Loire Valley region of France. Some of them are sparkling
wines. Chenin Blanc is also a widely planted white grape in California, where it is
32 | H M P E 2 0 4
Do not confuse it with the white Grenache Blanc, which is most often used to blend
Chateuneuf-du-Pape (shah-tow-NOOF doo POP) and Roussanne (roo-SANN) wines.
Gamay Beaujolais (gam-
AY BO-zha-lay) is the name of
the light, fresh, and fruity red
wine made from the Gamay
grape. This wine was fi rst
produced in the Beaujolais region
of France, but now California
wineries make similar wines and
call them either Gamay
Beaujolais or Napa Gamay.
Scientists discovered that Gamay
is a clone of the Pinot Noir grape.
These wines are not meant to be aged but to be consumed young.
Mourvedre (moo-VED-rah) was probably originally native to Spain, where it is
also known as Monastrell. California wineries may call it Mataro. No matter what the
moniker, this red grape produces sturdy wines that are most often used in blending.
In France, Mourvedre is the primary grape used in Bandol (BAN-dahl) wines, both
red and rosé.
Tempranillo (TEMP-rah-NEE-yo) is the main red wine grape of Spain, blended
with Grenache to make award-winning Rioja wines. With its softer tannins,
Tempranillo has developed a kind of cult following among wine lovers. Some Spanish
wineries are now bottling 100 percent Tempranillo instead of blending it. California
winemakers have tried to grow this varietal, but without as much success.
In the Tuscany area of Italy, the Sangiovese (SAN-gee-oh-VAY-zee) grape
makes the well-known Chianti (kee-ON-tee), a red wine with a slightly lighter color
and earthy, sometimes strong, tannins. When blended with Cabernet, Merlot, and
Syrah, it is the base for a trendy group of wines that were fi rst dubbed the “super
Tuscans” in the 1990s. Sangiovese is also being grown with great success in
California.
The other famous Tuscan red wine is Brunello (broo-NELL-oh) which is made
from a Sangiovese clone (called Sangiovese Grosso). Like the famous Barolo and
Barbarescos of Piedmont, Brunello is one of Italy’s greatest and age-worthy wines.
There’s a bit of controversy about a well-known Tuscan wine, Vino Nobile de
Montepulciano, made from a Sangiovese grape or clone around the village of
Montepulciano. In other regions of Italy (Abruzzo and the Marche on the Adriatic
coast) there is a grape called Montepulciano (mon-ta-PULL-chee-AH-no), similar to
Sangiovese, but with no connection to the Sangiovese grown in Tuscany. The wine,
Montepulciano d’Abruzzo, has become a very popular rival to the Chiantis on today’s
wine lists and in by-the-glass programs.
In Italy’s Piedmont region the
Nebbiolo (neb-ee-OH-loh) grape is
blended with others to make Barolo
(bah- RO-loe) and Barbaresco (BAR-
bah-RESS-koe) wines. Barbera (bar-
BAHR-ah) is another Italian red grape
that has transplanted well in California,
where it is used for blending and for
making a variety of wine styles.
31 | H M P E 2 0 4
Finally, there is Lambrusco (lam-BROOS-koe), a grape grown in Northern

Italy that produces a very fruity, rather sweet red wine with a fizzy characteristic (in
Italian, frizzante). Some people think it tastes more like a soft drink than a wine, but
it is popular nonetheless. Two very popular reds from South America now getting a
lot of attention are Carmenere (CAR-men-YAIR) from Chile, sometimes called “the
lost Bordeaux” grape, brought in from France; and Malbec (MAHL-beck) from
Argentina. Both varietals are grown in Bordeaux and California, where they are used
as blending grapes in some of the world’s great wines. In Chile and Argentina,
however, they make very respectable single-varietal wines as well as blends—and at
bargain prices, too
White Grape Varieties. Chardonnay (SHAR-dah-NAY) is the white wine
grape most Americans are familiar with. In, fact it is the world’s most popular wine
grape because it can be grown almost anywhere and develops characteristics based
on the soil and climate in which the vines are planted. It also adapts well to a variety
of winemaking styles. The grape produces mostly dry wines of strong body and
distinctive flavor. Chardonnay is the best-
selling wine in California and is the base for
all French Chablis (shah-BLEE) wines, as
well as the famous white Burgundies of
France. Chardonnay grapes are grown all
over Europe, in Australia, and in New
Zealand.
In California, the grape second only
to Chardonnay is Sauvignon Blanc (SO-
vinyon BLONK). In France it is the
predominant white grape of Bordeaux. It is
used to make the dry, fruity wines of the
Graves (GRAHVZ) district; the rich, golden
Sauternes (saw-TURN); and the fresh, crisp Loire Valley whites called Sancerre (san-
SAIR) and Pouilly Fumé (POO-ee foo-MAY). New Zealand is developing an excellent
reputation for its intense, acidic Sauvignon Blanc wines. In California a few wineries
label their products Fumé Blanc (FOO-may BLONK).
Semillon (SEM-ee-YON) used to be a grape used primarily for blending with
Chardonnay, Graves, and Sauternes wines, but it has developed a loyal following and
is now bottled separately by many wineries. Semillon makes a dry wine known for its
rich fruit flavor. It is high in acidity when young, but it can mellow in the bottle with
age. Like Semillon, Viognier (VEE-ohn-YAY) is another white grape that has garnered
recent attention on its own merits. It produces a lightly sweet, intensely fruity wine
that was once used primarily in blending other wines—until adventurous winemakers
saw its potential as an alternative to Sauvignon Blancs and Rieslings and began
bottling it separately. Viognier can be expensive because not much of it is planted
anywhere in the world; it is considered a temperamental grape to grow.
Riesling (REES-ling) is the fruity white grape used to make many German
wines, including sweet, late-harvest or dessert wines. In the past, it got a reputation
for being sweet, but some of the best Rieslings are sophisticated wines, fully
fermented and intensely fruity but also very dry. Although this varietal is also widely
grown in California, it requires a cooler climate to do well.
Chenin Blanc (SHEN-in BLONK) grapes make tasty white wines, such as
Vouvray (voov-RAY), in the Loire Valley region of France. Some of them are sparkling
wines. Chenin Blanc is also a widely planted white grape in California, where it is
32 | H M P E 2 0 4
made in a variety of styles ranging from dry to sweet. In South African winemaking,
Chenin Blanc is called Steen.
Gewurztraminer (ga-VURTZ-tra-mee-ner) is the spicy white (actually pink)
grape of the French Alsace region and parts of Germany. (Gewurz means spice in
German.) This grape typically makes a fl avorful dry white wine but like the Riesling,
it can produce late-harvest sweet wines. In California this grape produces both dry
and sweet wines. It is also grown in Australia and New Zealand.
Albarino (al-bah-REEN-yoh)
is an increasingly popular Spanish
white grape. It makes a wine similar
to Viognier, but with the strong body
of a Riesling. Enologists have traced
it to the Riesling grape family. In
Portugal it is known as Alvarinho
and is often used to make an easy-
to-drink “summer wine” with a bit of
spritz and sweetness, called Vinho
Verde (VEE-no VAIR-day). The name
means “green wine,” meant to be drunk in its fi rst year after bottling. There are
white and red Vinho Verdes, but mostly whites are found in the United States.
Pinot Blanc (PEE-no BLONK) is a white grape grown in Alsace, northern Italy,
and along the West Coast of the United States, in Washington, Oregon, and
California. It is an especially good grape for making sparkling wine, and is
occasionally bottled as a still, varietal wine in California. Pinot Blanc is often confused
with Pinot Grigio (PEE-no GREE-zhee-oh), a completely different white grape grown
primarily in Italy, France, and Oregon that is quickly increasing in popularity. Pinot
Grigio grapes can be made into two different styles of wines: The Italians are known
for being light and crisp; the French are deeper and richer in flavor. Pinot Grigio is
sometimes known simply as Pinot Gris (PEE-no GREE).
Marsanne (mar-SOHN) is a hardy white grape from Southern France that is a
component of many Rhone wines, some just as good as higher-priced Chardonnays.
It is also widely grown in Australia.
A Muscat (MUS-kat) grape can be either red or white, and the wines made
from it, all over the world, are usually sweet. Italy’s popular, sweet sparkler, Asti
Spumante, is made from a white Muscat (called Moscato in Italy). Among Italy’s
white grapes is the Trebbiano (treb-ee-AH-no), which makes such varied wines as
the light, dry Soave (SWAH-vay) from Verona in northeast Italy and sparkling wines
in the Po Valley. Vernaccia (vair-NOTCH-ee-ah) is used in unique Tuscan white wines
called Vernaccia di San Gimignano,
along with the Cortese (kor-TAY-see)
grapes that make the great Cortese di
Gavi and Gavi di Gavi wines.
Verdicchio (vair-DEE-kee-oh) is
another white Italian varietal that
produces a complex wine worthy of
aging.
Müller-Thurgau (MYOOL-ur
TUR-gau) is the most widely grown
grape in Germany. It makes many
soft, aromatic white wines of varying
33 | H M P E 2 0 4
determine reliable character and quality is to taste them: The name will not
necessarily provide any clues. Those that come in large size bottles, 1½ to 3
liters or even 4 liters, are sometimes called jug wines, although the industry
prefers the term extreme-value wines for any of the lower-cost product.
Some come in bag-in-a-box form, a sturdy cardboard box lined with a heavy
plastic bag that holds 10 to 15 gallons of wine. The wine is dispensed through
a spigot in the side of the box, and the bag shrinks as wine is removed so
that the wine remaining in the bag is unspoiled by contact with air. Many
wineries have begun to use the names Red Table Wine and White Table Wine
instead of the old generic names. These are inexpensive blends like the
generics and can be used as house wines if they pass your own taste test.
Brand Names
A brand-name wine may be anything from an inexpensive blend, to a
very fi ne wine with a prestigious pedigree. A brand name, also called a
proprietary name (in France, a monopole) is one that belongs exclusively to a
vineyard or a shipper who produces and/or bottles the wine and takes
responsibility for its quality. A brand name distinguishes a wine from others of
the same class or type. It is a means of building an identity in the mind of a
customer who is used to choosing liquors and beers by brand, is confused by
the profusion of wines from which to choose, and would rather pick one and
stay with it, as he or she would select a favorite beer. Winemakers, who for
the most part are feisty nonconformists, have released a host of high-quality
blends with clever brand names to add personality and marketing panache to
their products. The wines of California’s Bonny Doon Vineyard are perfect
examples. Eccentric winemaker Randall Grahm (who believes, according to
his website, that “wine should be as much fun as government regulations
allow”) has a fi ercely loyal following among connoisseurs for both his humor
and his winemaking skills. Grahm gives his wines such names as Le Cigare
Volant (“The Flying Cigar,” both red and white blends), Cardinal Zin (a
Zinfandel, of course); and Big House (yes, there’s a prison on the label) Red,
White, and Pink. Remember, a brand name alone does not tell you anything
defi nitive about the wine. The reputation of the producer and the taste of
the wine are better clues.
Place-Of-Origin Names
Many imported wines use
their place of origin as the name
on their label. The place of origin
is usually a rigidly controlled area
that produces superior wines of a
certain character because of its
special soil, climate, grapes, and
production methods. Wines from
such an area must meet stringent
government regulations and
standards of that nation in order
to use the name. Generally, the smaller the subdivision, the more rigorous
the standards and the more famous th e wine. Along with the area name on
the label is a phrase meaning “controlled name of origin.” It may be, for
example, Appellation Controlee in France or Denominazione di Origine
Controllata (DOC) in Italy. Other countries have similar requirements for
36 | H M P E 2 0 4
using the name of a particular place of origin. A wine from a controlled area
has a certain claim to quality, and the best wine-growing areas have the
strongest claim. The name is not a guarantee, however, and all wines from
the same area are not the same. Picking the right wines from the right places
is a job for an expert. Ultimately, a good producer is the only assurance of
quality. In recent decades in the United States, a system called Approved
Viticultural Appellations (AVA) has been in force. Through this system, the
names of unique vineyard areas (for instance, Napa Valley, Russian River
Valley, and Sonoma County) are officially defined and their use is controlled.
New AVAs are continually being approved. These geographic names are
generally coupled with a varietal name, and there is no indication on the wine
label as to whether a geographic name is an approved AVA or not.
Selecting and Storing of Wine. Purchase wines according to purpose: foe
everyday use, for special occasions, or for laying down. There are many wines that
are reasonably priced so it is best to try what is locally available.
Consider the following when storing wines: temperature (10-21°C/50-60°F
and away from any heat source), light (choose dark place; too much light make wine
flat/musty; do not expose to direct natural or artificial light; avoid fluctuation of the
light source; it should be place in a stable place , the vibration damage the flavor of
wines; maintain 55-77% humidity to prevent the natural cork from drying out and
security (due to its high costs).
Champagne loves the darkness and coolness of underground cellars, and this
is hoe producers store them. Always use clean champagne flutes and wipe then dry
to remove any trace of dishwashing detergent.
Store large wine purchase and aging red wined preferably in a wine cellar, a
designated room or closet. Wine bottles should be stored horizontally to keep the
cork moist, at least in a winerack or cabinet which meets the aforementioned criteria.
Chill (in the refrigerated for several hours; never freeze) white an sparkling
wines before service using a wine bucket with ice and water (where salt can be
added to maintain the low temperature) for at least 30 minutes.
Wine Appreciation. Wine can be an
extremely complex beverage. It fascinates some
people and bewilders others. Drinking wine and
tasting wine are two distinctly different pursuits,
and tasting comes first. Tasting wine involves
much more than sipping it. A drinker should look
at the wine, swirl it inside the glass, and smell it.
The tasting process, and the characteristics can
be appraised in swirling, sniffing and sipping the
wine.
Sensory analysis is the science of
determining the attributes of products using the human senses. Sensory evaluation
involves three major senses, sight, smell and taste. There are three reasons to
conduct sensory evaluation: to savor the food/beverage, to assess quality ang relate
it to price and to check and record the food’s/beverages condition and potential.
To date, scientist have categorized over 17,000 different smells, about 10,000
can be distinguished by humans although no one knows just how this ability works.
Scientist have proven that the nose can detect and distinguish between thousands of
different smells, depending upon individual aptitude and training. Furthermore,
37 | H M P E 2 0 4
individuals lacking the ability to smell specific odors can often be induced to learn
them by repeated exposure.
Of all the five senses, smell is the most acute. It is approximately 1,000 times
more sensitive than the sense of taste. One molecule in a million maybe detected by
the nose but it takes a minimum of one part per one thousand to stimulate the
tongue. Reaction to certain smells may be instinctive; identification of these smells
requires a certain amount of experience and training.
Henning’s Smell prism is a tool which has six categories of smells,
combination of which account for all detectable odors and aromas. Henning arranged
these categories into a three-dimensional prismatic map where all smells can be
plotted to some point on one of the surfaces. With raining, concentration and
practice, nearly anyone can learn to dissect and describe these elements of
complexity.
Smell is the most fragile of human sense so if you have too many beverages
to smell, “smell fatigue” may occur, i.e., the self-adjustment to a constant level of
stimulus in an environment. It is similar to the sight fatigue n a darkened room or
constant noise in the city.
Flavor is 75 % smell
(olfaction) and 25% taste
(gustation) in healthy individuals.
Taste are sensed by nerve
receptors called “buds”. There are
nine thousand of them on the
average tongue. The entire top
surface of the tongue can sense all
of the various tastes (bitter, sweet,
salty and sour).
Each papilla (the round
volcano-like structure) of the
tongue contains 250-270 taste buds,
or a total of over 10,000 taste buds in the average human. Since these mounds of
overlapping taste cells look like the petals of the flower, they are called taste buds.
All 10,000 taste buds are shed and generate every 10 days. This regeneration slows
down after age of 45.
Human detects taste at different concentrations: bitterness (one part in 2
million), saltiness (one part in 400), sourness (one part in 130,000) and sweetness
(on part in 200).
Our individual ability to taste and smell reveals very different acuities
between all of us. Through repeated use, a 10-fold increase in sensitivity has
confirmed.
The taste of a drink is detected in
different parts of the mouth, the oral cavity
especially in tongue, palate and esophagus.
There is great variation between individuals in
the elements to which they are sensitive. A
person’s absolute threshold is the smallest
amount of stimulus requirement to produce a
sensation. The threshold level refers to a
person’s level of perception regarding smell and
taste and this varies from one person to another.
38 | H M P E 2 0 4
using the name of a particular place of origin. A wine from a controlled area
has a certain claim to quality, and the best wine-growing areas have the
strongest claim. The name is not a guarantee, however, and all wines from
the same area are not the same. Picking the right wines from the right places
is a job for an expert. Ultimately, a good producer is the only assurance of
quality. In recent decades in the United States, a system called Approved
Viticultural Appellations (AVA) has been in force. Through this system, the
names of unique vineyard areas (for instance, Napa Valley, Russian River
Valley, and Sonoma County) are officially defined and their use is controlled.
New AVAs are continually being approved. These geographic names are
generally coupled with a varietal name, and there is no indication on the wine
label as to whether a geographic name is an approved AVA or not.
Selecting and Storing of Wine. Purchase wines according to purpose: foe
everyday use, for special occasions, or for laying down. There are many wines that
are reasonably priced so it is best to try what is locally available.
Consider the following when storing wines: temperature (10-21°C/50-60°F
and away from any heat source), light (choose dark place; too much light make wine
flat/musty; do not expose to direct natural or artificial light; avoid fluctuation of the
light source; it should be place in a stable place , the vibration damage the flavor of
wines; maintain 55-77% humidity to prevent the natural cork from drying out and
security (due to its high costs).
Champagne loves the darkness and coolness of underground cellars, and this
is hoe producers store them. Always use clean champagne flutes and wipe then dry
to remove any trace of dishwashing detergent.
Store large wine purchase and aging red wined preferably in a wine cellar, a
designated room or closet. Wine bottles should be stored horizontally to keep the
cork moist, at least in a winerack or cabinet which meets the aforementioned criteria.
Chill (in the refrigerated for several hours; never freeze) white an sparkling
wines before service using a wine bucket with ice and water (where salt can be
added to maintain the low temperature) for at least 30 minutes.
Wine Appreciation. Wine can be an
extremely complex beverage. It fascinates some
people and bewilders others. Drinking wine and
tasting wine are two distinctly different pursuits,
and tasting comes first. Tasting wine involves
much more than sipping it. A drinker should look
at the wine, swirl it inside the glass, and smell it.
The tasting process, and the characteristics can
be appraised in swirling, sniffing and sipping the
wine.
Sensory analysis is the science of
determining the attributes of products using the human senses. Sensory evaluation
involves three major senses, sight, smell and taste. There are three reasons to
conduct sensory evaluation: to savor the food/beverage, to assess quality ang relate
it to price and to check and record the food’s/beverages condition and potential.
To date, scientist have categorized over 17,000 different smells, about 10,000
can be distinguished by humans although no one knows just how this ability works.
Scientist have proven that the nose can detect and distinguish between thousands of
different smells, depending upon individual aptitude and training. Furthermore,
37 | H M P E 2 0 4
wines, be sure that enough vapor is

present to get a strong sense of the
wine’s smell. Use a glass with a
shape that can concentrate the
volatile molecules and fill it only one-
third full or less to allow space for
the vapors to be contained. The
proper way to evaluate the aroma of
a wine; hold the glass by the stem,
swirl or rotate the wine to toss some of the molecules into the air and
to increase the size of the liquid surface are from which the molecules
can escape. Tilt the glass towards the face, slightly bend forward and
tip the glass at a 45° angle to meet it, place your nose slightly below
the rim of the glass, and take a gentle but a good or big, deep sniff of
the wine for about 3 to 4 second in order to reach the deep-seated
nasal receptors and cross the threshold of sensitivity. This first
impression of a wine remains really important. Close your eyes and
concentrate to form an initial judgement before fatigue and
adaptation set in.
The intensity of the bouquet, if the “nose” is clean or
attractive, and what the smell reminds below are the terms best
describe the aroma of wines.
Aroma Term Description
Bright The young wine has a fresh and fruity aroma
Deep The wine has a rich, full bouquet
Flowery The wine’s aroma is a fragrant as a certain flower
(please specify the flower in your appreciation form)
Fruity The wine smells of a particular fruit
(please specify the flower in your appreciation form)
c. Taste – The aroma or “nose” of the wine has promised a certain taste
and the palate should confirm this. When tasting more than five wines
it is usual to spit the wine out rather than to swallow it. Tannin refers
to the significant flavor component of tea, chocolate, soy, pecans,
walnuts and the skin and seed of any fruits other than grapes, such as
blueberries, dates figs, kiwis, peaches, persimmons, pomegranates
and raspberries. Except it to leave an astringent and pucker feeling on
the cheeks, gums and tongue and may even taste bitter.
A wine served cold gives a taste impression that is less sweet
and more acid and astringent than the same wine tasted at a warmer
temperature. Thus, serve, astringent/dry wines near below room
temperature and fruity wines chilled. Astringency and bitterness
require up to 90 seconds recovery in order not to influence the flavor
of the nest wine. A good swallow of water or a bite of bread can help.
Sugar also takes a while to fade from the tongue. Chocolate, which
combines astringency, bitterness, and sweetness, has an extremely
long aftertaste so it can fool the palate for wine evaluators. It is
recommended within three hours prior to serious tasking. Cheese also
clouds the ability to judge wine.
40 | H M P E 2 0 4
A wine palate is part ability and part experience. The

individual’s preference and sensitivity to smell and taste elements,
along with the memory of their taste history, combine to form your
palate.
Sip or take a small amount of the wine, about one-half to a full
ounce, in the mouth, slosh it around or roll it around your mouth so
that it reaches the different parts of your tongue and coat the entire
surface of the mouth including the insides the checks, while breathing
through the nose. Feel the viscosity and tannins. Allow the wine to
settle in the lower jaw, letting it warm slightly while pursing the lips to
breath in a small amount of air. Lean forward so that the wine is
nearest the teeth and while slowly going back to an upright position
and holding the wine at the bottom of the mouth, suck air in through
the teeth with lips slightly open, close your mouth, making the wine
bubble. Continue sucking in air, making a slurping sound as the wine
and air mix. This practice helps to highlight an intensify the flavors
since the taste of the wine is transmitted through the nasal passages
and the tongue as well. It also volatizes the wine and sends I to the
back of the nasal cavity, intensify the smell and flavor experience.
After swallowing, notice which flavor and feelings are left and how
well they linger. The table below are the terms to describe the taste of
the wine:
Taste Term Description
Character The wine possesses the expected qualities related to its
variety/style
Depth It is difficult to describe the taste of the wine yet it is well
blended.
Fruity The win has a good fruity taste (combination of aroma, flavor
and body). If it is a white wine, it is slightly sweet.
Heady The wine has a high alcoholic taste.
41 | H M P E 2 0 4
2. Spirits – Due to their alcoholic content, these beverages are

professionally judge by sight and smell. A little spirit is put into a glass,
swirled and sniffed. It could also be rubbed into the palm of the hand and
nose.
Spirits are either clear (not aged) or golden (aged in charred oak
barrels/cask). Their (caramel, herbal, and oaky) aroma is savored like
wine so you have to swirl the stemmed glass to make the spirit come in
contact with air to release all the qualities of its aroma. Sip a very small
amount of the spirit and let it stay all around your tongue. Evaluate its
tase based on the perceive quality or food/product it resembles. Do such
tasting twice. Just in case the spirit is too strong, simply breath in through
the mouth in order to expose the sampled spirit with air for the cooling
effect.
3. Beers – these are evaluated similar to wines but are not swirled because
of its carbonated/head. The color of the beer reveals whether it is light
(lighter colored beer) or heavy (darker-colored beer). A cloudy beer could
indicate that the beer was frozen, drawn from a dirty keg, or has bacterial
contamination. No head (which result in a flat beer) and too much head
(due to an acidic beer), and the inability to retain the head all show
quantities of poor beer.
Some beers smell like caramel, toffee, roasted nuts, fruits, or even
bread. Expect a certain degree of desirable bitterness due to the malt and
hops. Most beer tasters swallow the beer evaluated. Evaluated the
aftertaste after swallowing: if the carbon is low, the beer will taste flat; if
carbonation is too high, the beer will taste acidic.
4. Liqueurs and fortified wines – These may be treated similar to spirits
or may be sipped, savored, then spat out into a receptacle.
Wine Service. Proper table setting for

wine service is important, even in a bar, both for
etiquette and for efficiency of service. To begin,
your glassware should be kept sparkling clean, and
staff should hold it by the stem and set it down
before the customer in a manner that dignifies
wine as the graceful drink it is. The wineglass
belongs to the right of the water glass, If setting
tables with wineglasses in advance does not fi t the
image the bar and the guest, servers should place
the glasses in the correct position when the wine is
brought to the table. If more than one wine is to
be served, for instance, at a formal, multiple-
course banquet, the wineglasses are arranged in
order of service, with the first wine at the right,
and each glass is removed at the end of the course
that the wine accompanied. A wineglass should
generally be handled by its stem, as just mentioned, although a more informal way
of carrying it is to hold it upside down by the base, with the stem between the
fingers. Carrying as many as four wineglasses in one hand in either case, the server
should never touch the bowl. In formal service the glasses are brought to the table
on a tray held at waist level.
42 | H M P E 2 0 4
Presenting the Wine. The ceremony of wine service is one-part efficiency

and one part showmanship. Seasoned wine drinkers expect a ritual, each of whose
steps has a practical reason. With the glasses in place on the table, the server stands
near the host (to the right of the host whenever possible) with the bottle of wine. If
the bottle is in a chiller, the server removes it from the chiller and wipes it off with a
clean napkin. Your server should have a clean, white service napkin or serviette
(French for “napkin” or towel) on hand whenever he or she serves wine. The napkin
serves several purposes as you’ll soon see. The other item that every server should
bring to the table is an additional wineglass. You’ll learn why in a moment. Holding
the body of the bottle from underneath, with the label toward the host, the server
shows the bottle to the host for his or her approval. (Of course before the server
even got to the table, he or she looked carefully at the label to be sure that the wine
is indeed what the customer ordered.) Now it’s time to open the bottle. With a
screwcap closure, of course, the following instructions do not apply; they are only for
wines with natural corks or synthetic cork-shaped closures. The most practical
opener is the fl at jackknife type, known as a waiter’s friend or waiter’s corkscrew,
which fits easily into the pocket. Using the blade of the small knife on one side of the
opener, the server cuts through the capsule, the piece of foil that covers the neck of
the bottle.
The server does not remove the entire capsule, just the top part, using the
ridge near the lip of the bottle as a guide. Some wineries now skip the capsule and
use a little circle of plastic or wax instead to seal the very top of the bottle. If that’s
43 | H M P E 2 0 4
the case, there is no need to remove it; the server should leave it in place and let the
corkscrew go right through it.) If there is mold around the top of the bottle, the
server should simply wipe the cork and the lip of the bottle with his or her napkin;
the mold won’t hurt the wine. The server then closes the blade, extends the lever at
the other end of the corkscrew, and pulls down the corkscrew to form a “T.” He or
she then inserts the corkscrew with the point slightly off center so that the screw,
also called an augur or worm, is directly over the middle of the cork. Keeping the
augur completely vertical, the server turns it clockwise until all of it has disappeared
into the cork up to the shaft. Next, the server moves the prongs of the lever into
position on the rim of the bottle and holds the lever firmly in place with his or her
thumb. The lever is designed to catch the lip of the bottle, but the server really does
need to hold it or it might slip. The server holds the bottle and lever together with a
fi rm, steady pressure and slowly raises the opposite end of the opener.
This brings the cork out of the bottle. The steady pressure on the
lever is most important. Without it, a stubborn cork could cause the lip of the
bottle to break. Now that you know how the wine-serving process is
supposed to go, it is time to address potential problems that may occur
during the procedure:
 What if the cork (or closure) just won’t budge? To dislodge the
cork, the server might need to twist the whole corkscrew back
and forth, which should help to loosen a cork with a tight seal.
 What if the cork breaks? The server removes the top half of
the cork, then gently places the screw back inside the bottle
and removes the rest of the cork just like he or she did the top
half. Working gently prevents pushing the other half of the
cork down into the bottle. Some waiters prefer to handle a
broken cork away from the table. They apologize, take the
44 | H M P E 2 0 4
bottle away, extract the cork, and bring the bottle back.
Servers should handle this as discreetly as possible, remedying
the problem and returning quickly with the wine.
 What if the server pushes the cork into the bottle? This
certainly won’t hurt the wine, but it’s not good form and the
wine should not be served that way unless the customers
insist that it is acceptable. Most bars and restaurants should
have a cork retriever on hand. Its long wires are designed to
be inserted into the bottle to grab the cork and tighten around
it. The idea is to turn the floating cork upright and use the
wires to pull it out of the bottle. This process takes some
practice, but it works very well. Again, servers should not do
this in front of guests! They should apologize and take the
bottle away, promising to have it back promptly.
Most of the time, the cork or other

closure will come out without any trouble.
After removing it the server should wipe the lip of the bottle inside and out
with a clean corner of the napkin, remove the augur from the cork, and set
the cork down on the table near the host. Wine lore suggests sniffing the
cork to see if the wine has gone bad, but today’s experts agree that doing so
will not tell you much of anything—well, except how cork smells. Wine has to
be looked at and tasted to determine its quality and condition. The tradition
of presenting the cork can be traced to the first half of the twentieth century,
when enterprising con artists tried to make money off great European
wineries. The empty bottles with their prestigious labels were reused: They
were refilled with inferior products and recorked. One method of ensuring the
wine was not counterfeit was to check for an original cork, which was always
stamped with the winery name or logo. The next step in the wine-
presentation process is to pour about an ounce of wine into the host’s glass
for tasting and approval. If a bit of cork falls into this glass, the server should
use the spare glass that he or she brought to the table to pour another taste
for the host, removing the wine with the cork in it when he or she leaves the
table. To prevent drips, the server should twist his or her wrist slightly as the
pour is ended and raise the neck of the bottle. When the host has approved
the wine, the server pours wine for the other guests first, serving the host
last. It is permissible to move counterclockwise around the table, serving
from the right if possible. Etiquette suggests pouring women’s glasses first,
then men’s, then the host’s—whether the host is male or female. Each glass
should not be poured more than half full. The best way to hold the bottle is
by the middle of the body, not by the neck. When everyone is served, the
wine should be placed on the table near the host or returned to the chiller if
it is being served cold. Then the server should take the capsule, the spare
45 | H M P E 2 0 4
the case, there is no need to remove it; the server should leave it in place and let the
corkscrew go right through it.) If there is mold around the top of the bottle, the
server should simply wipe the cork and the lip of the bottle with his or her napkin;
the mold won’t hurt the wine. The server then closes the blade, extends the lever at
the other end of the corkscrew, and pulls down the corkscrew to form a “T.” He or
she then inserts the corkscrew with the point slightly off center so that the screw,
also called an augur or worm, is directly over the middle of the cork. Keeping the
augur completely vertical, the server turns it clockwise until all of it has disappeared
into the cork up to the shaft. Next, the server moves the prongs of the lever into
position on the rim of the bottle and holds the lever firmly in place with his or her
thumb. The lever is designed to catch the lip of the bottle, but the server really does
need to hold it or it might slip. The server holds the bottle and lever together with a
fi rm, steady pressure and slowly raises the opposite end of the opener.
This brings the cork out of the bottle. The steady pressure on the
lever is most important. Without it, a stubborn cork could cause the lip of the
bottle to break. Now that you know how the wine-serving process is
supposed to go, it is time to address potential problems that may occur
during the procedure:
 What if the cork (or closure) just won’t budge? To dislodge the
cork, the server might need to twist the whole corkscrew back
and forth, which should help to loosen a cork with a tight seal.
 What if the cork breaks? The server removes the top half of
the cork, then gently places the screw back inside the bottle
and removes the rest of the cork just like he or she did the top
half. Working gently prevents pushing the other half of the
cork down into the bottle. Some waiters prefer to handle a
broken cork away from the table. They apologize, take the
44 | H M P E 2 0 4
bottle away, extract the cork, and bring the bottle back.
Servers should handle this as discreetly as possible, remedying
the problem and returning quickly with the wine.
 What if the server pushes the cork into the bottle? This
certainly won’t hurt the wine, but it’s not good form and the
wine should not be served that way unless the customers
insist that it is acceptable. Most bars and restaurants should
have a cork retriever on hand. Its long wires are designed to
be inserted into the bottle to grab the cork and tighten around
it. The idea is to turn the floating cork upright and use the
wires to pull it out of the bottle. This process takes some
practice, but it works very well. Again, servers should not do
this in front of guests! They should apologize and take the
bottle away, promising to have it back promptly.
Most of the time, the cork or other

closure will come out without any trouble.
After removing it the server should wipe the lip of the bottle inside and out
with a clean corner of the napkin, remove the augur from the cork, and set
the cork down on the table near the host. Wine lore suggests sniffing the
cork to see if the wine has gone bad, but today’s experts agree that doing so
will not tell you much of anything—well, except how cork smells. Wine has to
be looked at and tasted to determine its quality and condition. The tradition
of presenting the cork can be traced to the first half of the twentieth century,
when enterprising con artists tried to make money off great European
wineries. The empty bottles with their prestigious labels were reused: They
were refilled with inferior products and recorked. One method of ensuring the
wine was not counterfeit was to check for an original cork, which was always
stamped with the winery name or logo. The next step in the wine-
presentation process is to pour about an ounce of wine into the host’s glass
for tasting and approval. If a bit of cork falls into this glass, the server should
use the spare glass that he or she brought to the table to pour another taste
for the host, removing the wine with the cork in it when he or she leaves the
table. To prevent drips, the server should twist his or her wrist slightly as the
pour is ended and raise the neck of the bottle. When the host has approved
the wine, the server pours wine for the other guests first, serving the host
last. It is permissible to move counterclockwise around the table, serving
from the right if possible. Etiquette suggests pouring women’s glasses first,
then men’s, then the host’s—whether the host is male or female. Each glass
should not be poured more than half full. The best way to hold the bottle is
by the middle of the body, not by the neck. When everyone is served, the
wine should be placed on the table near the host or returned to the chiller if
it is being served cold. Then the server should take the capsule, the spare
45 | H M P E 2 0 4
the decanting process, you will discover that it involves a bit of romance and
tradition. Here’s how to do it: First handle the bottle to be decanted very
gently. You want to keep the sediment all in one place in the bottle and keep
it from mixing with the wine. You can do this in two ways: by standing the
bottle up for a day or two before opening it so the sediment all falls to the
bottom, or by keeping the bottle on its side, just as it was stored, so the
sediment settles on one side of the bottle. (If you remember to store the
wine with the label face up, the sediment will fall to the back of the bottle.
This is the best position because the customer can see the label when it is
time to decant and serve the wine.) Sometimes the bottle is carried to the
table in a special decanting cradle or wine basket. These carriers keep the
wine in an almost horizontal position. The wine is not removed from the
cradle or basket; you present, open, and decant the while it is still on its side.
You will need a decanter, a clear glass container in which to put the wine,
and a lighted candle. Place the candle just behind the shoulder of the bottle.
This bit of extra light is used to see the wine clearly as it passes through the
neck. Open the bottle, then pour the wine slowly and steadily in a single
motion without stopping, until the candlelight shows sediment approaching
the neck of the bottle. The remainder of the wine—only a small amount—is
not served, and the clear wine is served from the decanter. Leave both the
decanter and the bottle with the guests so that they can still look at the label.
Since only a small proportion of wines served will require decanting, only the
sommelier, or wine steward, or one or two experienced servers need this
special training. However, your entire serving staff should at least be familiar
with the process and the reason for it, as well as the other routines of wine
service.
Serving Wine. The
temperature in which a wine is
served has a tremendous impact
on its taste. If you serve it at a
temperature that is too hot or
too cold it could have a negative
impact on the taste and quality.
The temperature you need to
serve wine at varies based on
the type of wine you’re serving.
The general rule is that red wine should be served at room temperature and
white wine should be served chilled. However, this may vary since room
temperature varies depending on one’s location, altitude, and the seasonal
weather. Also, some refrigerators may be set differently and therefore vary
slightly in temperature.
For the best results, the following types of wine should be served
accordingly:
 Sparkling wine should be served at 48 degrees Fahrenheit.
 White wine should be served at 53 degrees Fahrenheit.
 Red wine should be served at 62 degrees Fahrenheit.
 Rose wine should be served at 51 degrees Fahrenheit.
In order to preserve wine, it should be stored properly. Wine should
be stored in a cool place away from sunlight. Wine should be stored on its
side in order to keep the cork air tight and moist. It should be stored in either
48 | H M P E 2 0 4
a wine cellar or a refrigerator. You can store an opened bottle of wine for up
to 5 days in the refrigerator. However, once you take it out of the refrigerator,
you need to leave the wine out long enough to allow the wine to reach its
optimal temperature. As a general rule, wine warms up 4 degrees every 10
minutes. If you know the temperature of your refrigerator, it will be easier for
you to calculate how long you need to leave it out before serving it.
Wine Service Procedures
1. Present the bottle with the label facing the host. Show the label and wait for him
to confirm his selection. Upon presentation mention the name of the wine, size of
the bottle, vineyard and vintage.Example: a tenth of Pinot Noir by
Robert Mondavi, 1977
2. Hold wine in one hand and remove the foil or wax from the top of the bottle.
3. Carefully cut the metal or capsule below the lip of the bottle by rotating the bottle.
4. Wipe the top of the bottle and the cork with a cloth napkin.
5. Insert the tip of the corkscrew slightly off the center and turn it in a clockwise
direction until it penetrates 2/3 of the cork
6. Place leverage on the rim of the bottle with the arm of the corkscrew. Hold the
metal grip in place with your index finger.
Holding the bottle firmly in one hand, hook the lever of the corkscrew in one firm
motion until the cork is fully extracted.
8. Present the cork to the host for evaluation.
9. Wipe the mouth or lip of the bottle to remove any cork or mold.
Note that if the bottle has a screw cap, the cap should not be placed on the table.
10. Pour about one ounce of wine into the glass of the host for him to taste and
evaluate. Wait for her/his approval.
11. Proceed to serve the wine starting from the ladies, then the gentlemen, and
lastly the host. The glass should be filled at approximately mid-level.
Do not pour the wine far above the glass.
Bring the neck of the bottle near the glass and be careful not to rest the neck of the
bottle to the glass.
12. To finish pouring, the bottle must be moved upward with a twisting motion so
that the wine will not drip.
13. Place the bottle with its remaining contents on the right side of the host with the
label facing him.
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Wine Selling Tips

Every waiter must be familiar with the restaurant’s wine list so he will be able
to make the right recommendation to the customer.
1. Present wine list to the customer with the dinner menu. Don’t wait for the host to
ask for one.
2. In making wine suggestion, offer two recommendations with different price ranges.
3. Suggest wines that will best match the food order, insuring a well balance blend of
food and wine, make sure that the suggested wine does not overpower the food to
be served.
4. Suggest a toast of champagne if the guest are dining for a special celebration like
wedding anniversary, birthday, etc.
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Application

WINE APPRECIATION
Instruction: Using the form evaluate a wine. Remember that this activity is
just to taste the beverages, not to imbibe them to a point of intoxication. (20
points)
WINE TASTING & EVALUATION FORM
PRODUCT IDENTIFICATION
Product Name: ______________________ Producer: ______________________
Vintage: ___________________________ Date: _________________________
Country: ___________________________
Visual Observation Score:

Clarity ( )Clear ( )Cloudy
Depth of Color ( )Pale ( )Medium ( )Deep
Color-white wine ( )Green tinge ( )Gold ( )Amber
Color-Red wine ( )Red/purple ( )Deep red ( )Tawny
Comments: ________________________________________________________
Olfactory Observation Score:

Intensity of Smell ( )Low ( )Medium ( )Intense ( )Very Intense
Types of Smell ( )Barnyard ( )Balsamic ( )Woody ( )Chemical
( )Flinty ( )Spicy ( )Ethereal ( )Floral
( )Fruity ( )Mineral ( )Vegetable
Comments: ________________________________________________________
Tasting Observation Score:

Intensity of Taste ( )Low ( )Medium ( )Intense
Acidity ( )Refreshing ( )Marked ( )Tart
Sweetness ( )Dry ( )Medium-dry ( )Sweet
Body ( )Light ( )Medium ( )Full-bodied
Texture ( )Rough ( )Smooth ( )Full-bodied
Tannin ( )Soft ( )Medium ( )Astringent
Aftertaste ( )Short ( )Medium ( )Long
Comments: ________________________________________________________
51 | H M P E 2 0 4
ORIGINAL COCKTAIL RECIPE
Instruction: Create and name an original concoction/mix using a

beer as a base. Write the recipe using the table below. (30 points)
_____________________________
Name of a Drink
Ingredients:
Qty. Unit Ingredient
Procedure:
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Glass: _______________________________________________________
Garnish: _____________________________________________________
Note: Attach a picture of your output.

52 | H M P E 2 0 4
Assessment

I. ESSAY. Read and answer the following question concisely.

Describe in 200 words or more how does the beer and wine
making process differ? (20 points)
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53 | H M P E 2 0 4
Discuss the steps in opening the wine bottle? (10 points)

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Explain how to pour and serve a draught beer? (10 points)

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List down the steps in serving a red wine? (10 points)

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54 | H M P E 2 0 4
ORIGINAL COCKTAIL RECIPE
Instruction: Create and name an original concoction/mix using a

beer as a base. Write the recipe using the table below. (30 points)
_____________________________
Name of a Drink
Ingredients:
Qty. Unit Ingredient
Procedure:
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Glass: _______________________________________________________
Garnish: _____________________________________________________
Note: Attach a picture of your output.

52 | H M P E 2 0 4
Assessment

I. ESSAY. Read and answer the following question concisely.

Describe in 200 words or more how does the beer and wine
making process differ? (20 points)
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53 | H M P E 2 0 4
Discuss the steps in opening the wine bottle? (10 points)

____________________________________________________________
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Explain how to pour and serve a draught beer? (10 points)

____________________________________________________________
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List down the steps in serving a red wine? (10 points)

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54 | H M P E 2 0 4
References
BOOKS
Christensen, Emma, True Brews How to Craft Fermented Cider, Beer, Wine, Sake,
Soda, Mead, Kefir, and Kombucha at Home, First Edition, 2013, Crown
Publishing, Randpn Hpuse, New York
Katsigris, C. & Thomas, C., The Bar and Beverage Book, 5th Edition, 2012, John
Wiley & Sons Inc., Haboken, New Jersey
Rojo, Lorenzo G., Bar and Beverage Service, 2008, Mindshapers Co., Inc. Intramuros,
Manila
Silvester-Ama, S., Jamorabo-Ruiz, A., Rivera M.N., Serraon-Claudio V., The Bar
Companion, 2011, National Book Store, Mandaluyong City
Charming, Cheryl, The Everything Bartender’s Book, 4th Edition, Adams Media, Avon,
Massachusetts
WEBSITES
www.pinterest.ph/pin/465207836486765459/
https://beerconnoisseur.com/articles/beer-101-fundamental-steps-brewing
www.beerandbrewer.com/
www.altitudebrew.com/blogs/news/what-is-sparging
www.craftbeer.com
www.allagash.com
VIDEO
https://www.youtube.com/watch?v=uFi4crX9Ve4
56 | H M P E 2 0 4
Analysis
Instruction: Write your answer on the space provided.
The paradigm below presents the idea of storing beverages. Are you
considering the concept of storeroom presented below?? Agree or disagree
state at least five reasons why? Utilize space provided.
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Professor on the given due dates.
3| HMPE 201
Abstraction
Distillation
A Brief History of Distilling. Since the

earliest known use of distillation about 5,000
years ago, practice of the art has grown and
spread around the world in several waves, the
speed and extent of each being dictated by
geography, trade routes and cultural and religious influences. Each successive wave
gave rise to significant technical advances in distillation, making it less expensive,
more efficient, and more controllable.
Possibly the earliest written record of distillation is in the Epic of Gilgamesh,
which describes a form of essential oil distillation practiced in Babylon as far back as
3000 BC. Herbs were placed in a large heated cauldron of boiling water, and the
cauldron’s opening was covered with a sheepskin, fleece side down. Periodically the
sheepskin was changed, and the condensate soaking the fleece was wrung out into a
small jar. Essential oils floated to the surface of the water collected in the jar and
were skimmed off. Medieval texts and woodcuts show the same principle being used
to concentrate alcoholic vapors from boiling wine.
Distilling migrates East and West. By 500 BC, alcohol distillation was an
established industry in the ancient Indian area known as Taxila in modern northwest
Pakistan, where archaeologist discovered a perfectly preserved terra-cotta distillation
system. In this process, steam rising from a pot of boiling water passed through a
bed of fermented grains, picking up alcohol and flavors from the grains. The vapors
then struck bottom of a second pot filled with cold water, where they condensed and
dripped into a collection tube.
From Taxila, knowledge spread to the East and the West, and by 350 BC,
knowledge of the distilling process appeared in the writing of Aristotle in Greece and
Sinedrius in Libya. The first arrival of distillation technology in China is misty, but by
AD 25, bronze stills of similar design were being
produced and used there.
By the end of the first millennium AD, the
practice of distillation had spread throughout
northern Africa and the Middle East. The process
had advanced significantly over this 1000-year
period, and the material being distilled was now
boiled directly in a large sealed pot, which had a
long tube leading from its apex to a small
collection jar. When the Moors invaded Spain,
they brought this technology with them, and
soon the genie (or spirit) was out of the bottle.
The technology spread from Spain to
Italy in AD 1100, and was recorded in Ireland by
1200, Germany by 1250, and France by 1300.
England, Scotland, Poland, Russia, and Sweden
joined the club by 1400.
4| HMPE 201
Analysis
The paradigm below presents the idea of storing beverages. Are you
considering the concept of storeroom presented below?? Agree or disagree
state at least five reasons why? Utilize space provided.
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3| HMPE 201
The Whiskey Rebellion in

western Pennsylvania. Federal excise
taxes were abolished after the end of the
War of 1812, only to be imposed during the
Civil War in the 1860s (and continue to this
day).
Napoleon introduced regulation in
France. The laws varied widely over the
next century, but stabilized in 1914, when
the right was granted to anyone with a
vineyard or orchard to distill up to 20 liters
of spirits from their fruit if they agreed to
pay a tax. This right was originally
inheritable, but that was revoked in the
1950s. This system led to the development of traveling stills, known as bouilleurs de
cru, which were once very common sights in the French countryside. Because the
number of permitted individuals has shrunk with every passing year, very few of
these mobile distilleries remain.
Australians lost their right to home-distill their own beverages in the aftermath
of World War I, again as a revenue measure.
“There is more refreshment and stimulation

in a nap, even of the briefest, than in all the
alcohol ever distilled.” Ovid (ancient Roman
classical poet and notorious wet blanket at
bacchanals, 43–17 BCE)
Many African, Latin American, and
southern European nations have continued
to allow private distillation under a wide
variety of rules, ranging from none, through
inspection of stills, to onerous regulations
and high taxation. In general, traditional
alcoholic beverages are made in most
farmhouses using traditional equipment mostly pot stills of various forms, without any
adverse effects on society.
One countertrend to this march of increased government regulation was the
legalization of private, noncommercial distilling by New Zealand in 1996. The New
Zealand government found that the expense of enforcing the ban on private
distillation far outweighed the revenue coming from fines, so the law was abolished.
This change led to widespread adoption of small-scale distilling as a hobby, and, as
hobbyists always will, they experimented with equipment and techniques continuously.
This boom in home distilling in New Zealand did not go unnoticed, and starting
around the turn of the 21st century, a new generation of licensed commercial craft
distilleries started to open in North America, the United Kingdom, and parts of Europe.
Future Trends. Just as the appearance of microbreweries followed the
renaissance of home brewing, increasing the choices and level of quality for all beer
drinkers, craft distilleries are starting to thrive around the world, using new equipment
and methods. Many of these modern small distilleries are experimenting with new
types and categories of spirits, creating novel and sometimes uniquely local spirits.
6| HMPE 201
The first modern craft distilleries, such as St.

George Spirits, Germain-Robin, Jepson Vineyards,
and Clear Creek Distillery were established in the
1980s, closely following the growth curves of
family wineries after Prohibition and the growth
of craft breweries following Fritz Maytag’s
purchase of Anchor Brewing. Since around 2000,
exponential growth has followed the pattern of a
classic industry resurgence and is expected to
continue for years to come.
The U.S. movement has garnered so
much excitement that it has inspired similar
proliferation of distilleries and brands in Canada,
Ireland, Scotland, England, France, Australia,
India, South Africa, and many other countries around the globe.
Moonshine. The cultural stereotype of “corn likker” moonshine being made
by hillbillies deep in the woods in Southern states was never quite the final word on
moonshine production in the United States. Anywhere fruit or grain is grown, illicit
spirits were distilled for home use and informal commercial sale. The heyday of large-
scale moonshine production was during U.S. Prohibition of the 1920s and 1930s,
when all of the United States and parts of Canada were officially dry.
But illegal moonshine production still continues on a reduced scale to thisday. Some
of it is produced by increasingly sophisticated home distillers, and yes, there are still
backwoods moonshiners, even if some of
those seem to exist primarily to appear on
cable network television shows. Alas, times
and moonshine are not what they used to be.
Modern moonshiners tend to skip the grain
mashing and go directly to fermentation by
dissolving regular sugar in warm water,
fermenting the sugar water with baker’s
yeast and then distilling off the resulting
alcohol.
The results are spirits much inferior to
a distilled grain spirit, and ultimately an
arrested moonshiner. The Alcohol and
Tobacco Tax and Trade Bureau (TTB, also
known as “the Feds”) keeps track of the sale
of large quantities of bulk sugar, particularly
in rural areas with a past history of moonshining, although a surprising amount of
this“sugar shine” is made, or at least produced for sale in what are sometimes
delicately referred to as urban, ethnic markets, particularly in the mid-Atlantic states.
Dirt Track Distilling. Students of American popular culture know that
moonshine whiskey and NASCAR go together like actor Burt Reynolds and muscle
cars. Starting in 1973 with the movie White, Reynolds made a career of portraying
Southern good ol’ boys delivering moonshine in fast cars, while out running the local
sheriff. The real-life inspiration for such cinema characters was Robert Glen Johnson
Jr. born in 1931 in Wilkes County, North Carolina, better known as Junior Johnson.
Johnson was a moonshiner in the rural South who became one of the early
superstars of NASCAR in the 1950s and ’60s. Johnson grew up on a farm and
7| HMPE 201
developed his driving skills running moonshine as a young man. He consistently

outran and outwitted local police and federal agents in auto chases, and he was never
caught while delivering moonshine to customers.
A POS card advertising JuniorJohnson’s Midnight Moon by Piedmont Distillers
Johnson became something of a legend in the rural South, where his driving expertise
and “outlaw” image were much admired. Johnson is credited with inventing the
“bootleg turn,” in which a driver escapes a pursuer by sharply putting his speeding
car into a 180-degree turn on the highway, then speeding off in the opposite direction
before his pursuer can turn around. Johnson
was also known to use police lights and sirens to
fool police roadblocks into thinking that he was
a fellow policeman; upon hearing his approach,
the police would quickly remove the roadblocks,
allowing Johnson to escape with his moonshine.
In 1955, Johnson decided to give up
delivering moonshine for the more lucrative and
legal career of being a NASCAR driver.
Unfortunately, the “Revenuers” had not
forgotten Junior. In 1956, federal agents found
Johnson working at his father’s moonshine still
and arrested him. Johnson was convicted of
moonshining and was sent to federal prison,
where he served 11 months of a 2year sentence.
He returned to the NASCAR scene in 1958 and
picked up where he left off. He went on to win
fifty NASCAR races in his career before retiring
in 1966.
A tombstone that was used during Prohibition for stashing moonshine near Morgantown, West Virginia
Specially Crafted Cat daddy Carolina Moonshine by
Piedmont Distillers, Madison, NC. In 1965, writer Tom Wolfe
wrote an article about Johnson in Esquire magazine. The
article, originally titled “Great Balls of Fire,” turned Johnson
into a national celebrity and led to fame beyond his circle of
NASCAR fans. In turn, the article was made into a 1973
movie based on Johnson’s career as a driver moonshiner
titled The Last American Hero. Jeff Bridges starred as the
somewhat fictionalized version of Johnson, and Johnson
himself served as technical advisor for the film. More
recently, Johnson’s family has licensed the Junior Johnson
name for use in promoting a legal distilled product: Junior
Johnson’s Midnight Moon from Piedmont Distillers in Madison,
North Carolina.
Modern “Moonshiners” . The current
interest among hobbyist distillers in creating first-
rate liquors, and the general wholesome quality of
their products, tracks primarily to several
convergent trends: Virginia Lightning Corn Whiskey
by Belmont Farm.
The Distilling Process.There are only five
steps needed to arrive at a distilled spirit. Here they
are:
8| HMPE 201
Step 1: Choosing the food from which to distill the alcohol

Step 2: Preparing the food for distillation
Step 3: Heating the prepared mixture to produce (distill) a specific spirit type
Step 4: Maturing the distilled spirit.
Step 5: Packaging (and shipping) the finished product
Steps 1, 2, 3, and 5 apply to all distilled spirits; some types, such as vodka,
aren’t aged no Step 4 for them. At every step along the way from carbs to spirits to
the process is monitored by a still master and his assistants (yes, it’s still a very
masculine profession) to make certain that the ethanol the distiller turns out meets
health and safety standards for use in beverages. The still master totals every ounce
of alcohol produced during each distillation period so that the revenue agents have a
clear record for tax purposes.
The Basic Material for Distilling. Virtually any carbohydrate-rich food can be
used as a base from which to distill alcohol. With the exception of milk which contains
lactose or milk sugar and is often used after it ferments to produce an alcohol
beverage called kumis foods from animals don’t contain carbs, which is why nobody’s
ever made a chicken, fish, or hamburger whiskey, gin, or vodka.
Plant foods, on the other hand, are carb rich; grains, fruits, nuts, seeds, and
at one time or another flowers have all been used as the base for a distilled spirit.
Picking the right food(s) is the job of the still master, who, along with other members
of the distillery staff, is charged with creating a shopping list called a mash bill, a
recipe listing the food(s) to be used in distilling a specific whiskey, gin, vodka, or
other spirit.
In most countries, including the United States, the government plays a role in
drawing up the mash bill, laying down some basic rules to govern how much of which
foods go into what kinds of spirits. For example, a Bourbon must be distilled from a
minimum of 51 percent corn with the remainder being other grains. What’s in the
balance is left up to the individual distiller, which is why all Bourbons have a similar
flavor with slightly different flavor notes, depending on the “house style” of the source.
Distillers use neutral spirits in blending dark spirits, such as whiskey, and to produce
clear spirits, such vodka and gin. These neutral spirits may be distilled from any of the
following:
 Any grain, such as barley, corn, rice, rye, or wheat
 Any high carbohydrate food, such as potatoes, agave, sugar cane, and others
 Fruits, such as grapes for brandy. Unfermented fruits, nuts, herbs, and seeds
are also used as flavoring agents.
Milling and Mashing. Milling and mashing may sound like the name of a
really good law firm, but they’re actually two processes used in creating distilled
spirits. In this example, I use grains because distilling from them is basic to all other
plant and vegetable products used to make potable spirits. In the first process, the
grains that are used as a base for distilling go through a mill where mechanical rollers,
hammers, and/or grinders break and strip away the husk outer covering of the grain
to expose as much of the surface of the grain as possible.
In the second of these two processes, the grains are plunked into water and
mushed into a mash. The water pulls carbs out of the grains into a solution so that
those determined microorganisms can get to work.
Before distillation can take place, the mash is heated and fermented by adding yeast.
Starting the Fermentation Process. After the grain is mixed into a mash,
the mash is heated in a large vat so that naturally occurring enzymes in the grains
(malt enzymes) soften the grains into a soupy mass called a wort.
9| HMPE 201
developed his driving skills running moonshine as a young man. He consistently

outran and outwitted local police and federal agents in auto chases, and he was never
caught while delivering moonshine to customers.
A POS card advertising JuniorJohnson’s Midnight Moon by Piedmont Distillers
Johnson became something of a legend in the rural South, where his driving expertise
and “outlaw” image were much admired. Johnson is credited with inventing the
“bootleg turn,” in which a driver escapes a pursuer by sharply putting his speeding
car into a 180-degree turn on the highway, then speeding off in the opposite direction
before his pursuer can turn around. Johnson
was also known to use police lights and sirens to
fool police roadblocks into thinking that he was
a fellow policeman; upon hearing his approach,
the police would quickly remove the roadblocks,
allowing Johnson to escape with his moonshine.
In 1955, Johnson decided to give up
delivering moonshine for the more lucrative and
legal career of being a NASCAR driver.
Unfortunately, the “Revenuers” had not
forgotten Junior. In 1956, federal agents found
Johnson working at his father’s moonshine still
and arrested him. Johnson was convicted of
moonshining and was sent to federal prison,
where he served 11 months of a 2year sentence.
He returned to the NASCAR scene in 1958 and
picked up where he left off. He went on to win
fifty NASCAR races in his career before retiring
in 1966.
A tombstone that was used during Prohibition for stashing moonshine near Morgantown, West Virginia
Specially Crafted Cat daddy Carolina Moonshine by
Piedmont Distillers, Madison, NC. In 1965, writer Tom Wolfe
wrote an article about Johnson in Esquire magazine. The
article, originally titled “Great Balls of Fire,” turned Johnson
into a national celebrity and led to fame beyond his circle of
NASCAR fans. In turn, the article was made into a 1973
movie based on Johnson’s career as a driver moonshiner
titled The Last American Hero. Jeff Bridges starred as the
somewhat fictionalized version of Johnson, and Johnson
himself served as technical advisor for the film. More
recently, Johnson’s family has licensed the Junior Johnson
name for use in promoting a legal distilled product: Junior
Johnson’s Midnight Moon from Piedmont Distillers in Madison,
North Carolina.
Modern “Moonshiners” . The current
interest among hobbyist distillers in creating first-
rate liquors, and the general wholesome quality of
their products, tracks primarily to several
convergent trends: Virginia Lightning Corn Whiskey
by Belmont Farm.
The Distilling Process.There are only five
steps needed to arrive at a distilled spirit. Here they
are:
8| HMPE 201
As the yeasts continue to digest the carbs, The modern pot still
the amount of alcohol in the liquid steadily
rises. When the alcohol concentration
reaches 3 percent, the still master transfers
the liquid now known as distiller’s beer from
the fermentation tank into the still for the
main event: distillation.
With the increased interest in
whiskey and other types of distilled spirits, a
growing number of small distilleries have
sprung up around the United States doing
all their production on pot stills. Pot stills
also are used by mass market operations to
produce spirits that offer a more complex or deeper flavor to particular brands. One
example of this is Brown-Forman’s Woodford Reserve Kentucky Bourbon, which is
made exclusively on pot stills. As a result, sampling craft whiskeys and other spirits
whether from giant distilleries or limited production brewpubs or wineries can be an
exciting experiment. Of course it can also be a waste of time and money.
How pot stills work. To use a pot still, today’s distiller pumps the liquid from
the fermentation tank into the still; applies heat via piped-in steam, coils, or an open
fire under the still; and then collects the liquid that forms as the alcohol vapors rise
through the condenser (the worm). The distiller goes through this process twice:
Distilling alcohol with a modern pot still means distilling in two pot stills (and
sometimes three). They’re called wash stills and spirits stills depending on when
they’re used in the distillation process.
First pot still. The liquid that comes off the first still, or wash still, is called
low wine. Low wines are suitable for making spirit products because they contain
substantial amounts of compounds called congeners, which are formed during
fermentation. The primary congeners are
1. Aromatic esters: Aroma compounds formed by chemical reactions between
alcohol and acids
2. Aldehydes: Flavor and aroma compounds formed by chemical reactions
between alcohol and oxygen
3. Fusel oils (from the German word fusel, which translates to the English rot
gut): Highly flavored alcohols that can be found in alcohol distilled at less
than 190 proof and used only in very small quantities, if at all
To obtain the alcohol he needs to make a good-tasting, pleasant smelling, safe
bottle of distilled spirits, the still master must eliminate all or most of these congeners.
The amount of congeners the still master allows in the alcohol depends on the
product in which the alcohol will be used; whiskeys have some congeners, vodkas
have virtually none (and some claim no flavor at all).
The trip through the second pot still. The distiller pours or pumps the
low wine from the wash still into a smaller spirits still. Once again, the still is heated,
and the alcohol vapors rise to be collected and condensed into liquid alcohol called
the distillate. The distillate comes off the still in three distinct phases:
 Phase 1: The fore shots (or heads) of the batch are low-boiling compounds
generally not fit to drink.
 Phase 2: The potable spirits (or mid-cut) of the batch is the alcohol you can
drink.
11 | H M P E 2 0 1
Step 1: Choosing the food from which to distill the alcohol

Step 2: Preparing the food for distillation
Step 3: Heating the prepared mixture to produce (distill) a specific spirit type
Step 4: Maturing the distilled spirit.
Step 5: Packaging (and shipping) the finished product
Steps 1, 2, 3, and 5 apply to all distilled spirits; some types, such as vodka,
aren’t aged no Step 4 for them. At every step along the way from carbs to spirits to
the process is monitored by a still master and his assistants (yes, it’s still a very
masculine profession) to make certain that the ethanol the distiller turns out meets
health and safety standards for use in beverages. The still master totals every ounce
of alcohol produced during each distillation period so that the revenue agents have a
clear record for tax purposes.
The Basic Material for Distilling. Virtually any carbohydrate-rich food can be
used as a base from which to distill alcohol. With the exception of milk which contains
lactose or milk sugar and is often used after it ferments to produce an alcohol
beverage called kumis foods from animals don’t contain carbs, which is why nobody’s
ever made a chicken, fish, or hamburger whiskey, gin, or vodka.
Plant foods, on the other hand, are carb rich; grains, fruits, nuts, seeds, and
at one time or another flowers have all been used as the base for a distilled spirit.
Picking the right food(s) is the job of the still master, who, along with other members
of the distillery staff, is charged with creating a shopping list called a mash bill, a
recipe listing the food(s) to be used in distilling a specific whiskey, gin, vodka, or
other spirit.
In most countries, including the United States, the government plays a role in
drawing up the mash bill, laying down some basic rules to govern how much of which
foods go into what kinds of spirits. For example, a Bourbon must be distilled from a
minimum of 51 percent corn with the remainder being other grains. What’s in the
balance is left up to the individual distiller, which is why all Bourbons have a similar
flavor with slightly different flavor notes, depending on the “house style” of the source.
Distillers use neutral spirits in blending dark spirits, such as whiskey, and to produce
clear spirits, such vodka and gin. These neutral spirits may be distilled from any of the
following:
 Any grain, such as barley, corn, rice, rye, or wheat
 Any high carbohydrate food, such as potatoes, agave, sugar cane, and others
 Fruits, such as grapes for brandy. Unfermented fruits, nuts, herbs, and seeds
are also used as flavoring agents.
Milling and Mashing. Milling and mashing may sound like the name of a
really good law firm, but they’re actually two processes used in creating distilled
spirits. In this example, I use grains because distilling from them is basic to all other
plant and vegetable products used to make potable spirits. In the first process, the
grains that are used as a base for distilling go through a mill where mechanical rollers,
hammers, and/or grinders break and strip away the husk outer covering of the grain
to expose as much of the surface of the grain as possible.
In the second of these two processes, the grains are plunked into water and
mushed into a mash. The water pulls carbs out of the grains into a solution so that
those determined microorganisms can get to work.
Before distillation can take place, the mash is heated and fermented by adding yeast.
Starting the Fermentation Process. After the grain is mixed into a mash,
the mash is heated in a large vat so that naturally occurring enzymes in the grains
(malt enzymes) soften the grains into a soupy mass called a wort.
9| HMPE 201
And then the distiller pours more wash into the first column, and the whole
process continues without interruption. Remember: There’s no need to clean the
column still between distillation sessions, which, of course, is why the column still is
also known as the continuous still.
Two columns or three? Like the pot still, the column still produces fore
shots, potable spirits, and feints. The potable spirits are drawn off for use in spirits
products. The flavor and aroma of the potable spirits can vary with the amount of
congeners remaining in the liquid.
To remove as many congeners as possible, some distillers usually those
making vodkas put their wash through a still with three columns. This procedure
makes it possible for them to label the finished product as triple distilled, which is a
fancy way of saying, “the still has a third column and others doesn’t.”
Does removing more congeners through the extra column make a better product? If
better means more flavorful or safer to drink, the answer is no. On the other hand, if
better means less flavor and virtually no aroma, the answer is yes. In other words, for
a distiller making vodka, triple distilling may make sense. For those making whiskey,
the two-column column still is just dandy.
Does removing more congeners through the extra column make a better
product? If better means more flavorful or safer to drink, the answer is no. On the
other hand, if better means less flavor and virtually no aroma, the answer is yes. In
other words, for a distiller making vodka, triple distilling may make sense. For those
making whiskey, the two-column column still is just dandy.
A Still’s Blueprint. The whiskey still has four parts: pot, swan neck, lyne
arm, internal steam coil and condenser. The shape of each section affects rectification
(re-distillation) and the taste of the spirits. There is no perfect design; each
manufacturer says its pot still makes the best-tasting whiskey. At this point, distilling
is an “art.” To make good whiskey, you need to have good ingredients (clean wash)
and a good palate (nose and tongue), and you need to know when to start and stop
(making heads and tails cuts). When it comes to whiskey distilling, the process is
controlled by a distiller not a computer or a manual.
The pot can be any shape: round, onion, or conical. The shape of the pot
affects how the wash is heated (to 172°F [77.8°C]). It can be heated by direct fire,
steam, gas, or wood. All systems have advantages and disadvantages. There is no
right way to heat wash. Most manufacturers, however, prefer a double-jacketed
steam-water system that provides a gentle heat to the wash. Mainly, so don’t want to
burn the wash. Most pots have a sight glass so the distiller can check for foaming
during the distillation process.
The swan neck sits on top of the pot. It can be tall, short, straight or
tapered. Often the swan neck is connected to the pot via an ogee, sometimes called a
“lampglass,” which is a bubble-shaped chamber. The ogee allows the distillate to
expand, condense, and fall back into the pot during distillation. Most pot stills have a
tapered swan neck, allowing for better separation and better enriching of the spirits
during distilling.
The lyne arm sits on top of the swan neck. It can be tilted up or down, and it
can be tapered or straight. Most arms are tapered down. Often pot stills are fitted
13 | H M P E 2 0 1
with a dephlegmator or what Scottish distillers call a purifier. The dephlegmator is

fitted with baffles that use water plates or
tubes to cool the distillate, sending most of
it back into the pot. Its main purpose is the
enrichment of the spirits before they’re sent
on to the condenser.
Internal steam coil internal steam
coil heats the wash to 173°F (78°C),
where the alcohol separates from the
wash.
The condenser, or worm, is used
for condensing the vapor back to a liquid
and entraining a small stream to a
collection receiver.
Illustrated on the side,a whiskey still
has four parts: pot, swan neck, lyne arm
and condenser. The shape of each affects
rectification and the flavor of he spirit.
Whiskey Stills on Detail. There are several different designs of stills used
for making whiskey. These include the moonshine still, gooseneck still, continuous-run
column still, French Charentais alembic still, and hybrid pot still. (The traditional
English spelling of this French word is alembic.)
In the basic moonshine still, vapors from the
heated wash rise into the cap. After hitting the
flattop of the still, vapors exit via the lyne arm into
the condenser, Where they condense and become
spirits.
Moonshine Still. The most basic and
rudimentary design is a crude pot still, or
moonshine still, which is a closed pot, like a
pressure cooker, with a pipe leading from the lid
into a condenser coil. The condenser coil can either
be long enough to air-cool the vapors, or it can be
shorter and immersed in a water jacket. Such a still
affords minimum separation of the vapors because
there is almost no separation once they leave the
kettle. Although this design of still is not suitable for
producing beverage alcohol by modern standards, it will still
concentrate an 8 or 10 percent ABV (alcohol by volume)
wash to 60 percent in a fairly fast run.
There are many home distillers and illicit commercial
moonshiners using this type of still today. And, because this
type of still is typically heated on a stovetop or on a gas
burner, it is necessary to remove all suspended solids from
the wash before placing it in the pot. To do otherwise
would risk burning solids on the bottom of the pot.
Cross-Section of a Still’s Column Showing the
Bubble Cap Trays. The bubble caps sit on a tray over
vapor tubes in the column. The caps provide contact
between the rising vapors and descending reflux, creating a
14 | H M P E 2 0 1
And then the distiller pours more wash into the first column, and the whole
process continues without interruption. Remember: There’s no need to clean the
column still between distillation sessions, which, of course, is why the column still is
also known as the continuous still.
Two columns or three? Like the pot still, the column still produces fore
shots, potable spirits, and feints. The potable spirits are drawn off for use in spirits
products. The flavor and aroma of the potable spirits can vary with the amount of
congeners remaining in the liquid.
Does removing more congeners through the extra column make a better product? If
better means more flavorful or safer to drink, the answer is no. On the other hand, if
better means less flavor and virtually no aroma, the answer is yes. In other words, for
a distiller making vodka, triple distilling may make sense. For those making whiskey,
the two-column column still is just dandy.
Does removing more congeners through the extra column make a better
product? If better means more flavorful or safer to drink, the answer is no. On the
other hand, if better means less flavor and virtually no aroma, the answer is yes. In
other words, for a distiller making vodka, triple distilling may make sense. For those
making whiskey, the two-column column still is just dandy.
A Still’s Blueprint. The whiskey still has four parts: pot, swan neck, lyne
arm, internal steam coil and condenser. The shape of each section affects rectification
(re-distillation) and the taste of the spirits. There is no perfect design; each
manufacturer says its pot still makes the best-tasting whiskey. At this point, distilling
is an “art.” To make good whiskey, you need to have good ingredients (clean wash)
and a good palate (nose and tongue), and you need to know when to start and stop
(making heads and tails cuts). When it comes to whiskey distilling, the process is
controlled by a distiller not a computer or a manual.
The pot can be any shape: round, onion, or conical. The shape of the pot
affects how the wash is heated (to 172°F [77.8°C]). It can be heated by direct fire,
steam, gas, or wood. All systems have advantages and disadvantages. There is no
right way to heat wash. Most manufacturers, however, prefer a double-jacketed
steam-water system that provides a gentle heat to the wash. Mainly, so don’t want to
burn the wash. Most pots have a sight glass so the distiller can check for foaming
during the distillation process.
The swan neck sits on top of the pot. It can be tall, short, straight or
tapered. Often the swan neck is connected to the pot via an ogee, sometimes called a
“lampglass,” which is a bubble-shaped chamber. The ogee allows the distillate to
expand, condense, and fall back into the pot during distillation. Most pot stills have a
tapered swan neck, allowing for better separation and better enriching of the spirits
during distilling.
The lyne arm sits on top of the swan neck. It can be tilted up or down, and it
can be tapered or straight. Most arms are tapered down. Often pot stills are fitted
13 | H M P E 2 0 1
suspended solids if they were in the wash. However,

most contemporary stills are heated with steam jackets.
This, combined with a rummager, can enable
these stills to boil full mashes with all the grain in the
kettle without burning the solids on the bottom of the pot.
A rummager is an agitating device that slowly turns
around inside the still pot, dragging a net of copper
chains along the bottom of the kettle to prevent solids
from caking up and burning during distilling. Not all craft
whiskey stills are alike, but most share the same basic
construction. Model of a gooseneck Forsyths whisky still
presented on the side.
Continuous-Run Column Still. This type of still
is used for producing enormous volumes of spirit in a continuous operation that runs
constantly for up to eleven months straight before it is shut down for cleaning and
overhauling. They commonly have a fractionating column that stands about 100 feet
(30.5 m) high (similar to that, of an oil refinery) and a series of bubble-captrays
spaced every couple of feet (0.8 m) up the column. The trays are farther apart near
the bottom and get closer together toward the top. It has no pot or kettle, per se,
and it is heated by blasting steam upward from the bottom of the column while the
wash is continuously fed into a tray at the middle of the column.
As the wash runs down through the trays of the column, it encounter the hot
steam, which vaporizes the compounds in the wash and carries them up the column.
The lower-boiling compounds continue to rise up the column while the higher-boiling
ones condense and are carried down the column. The column has an exit at every
tray where vapor can be drawn off and led to a condenser. This enables the operators
to configure the system so certain trays lead to a condenser that goes to the heads
receiver another set of trays can be sent to the hearts receiver, and other trays can
be sent to the tails receiver. What flows to the bottom of the column is residue that is
sent to the drain. A possible configuration for bourbon would have the top two trays
configured for heads, then the next four configured for hearts, the next five for tails,
and the rest of the trays would reflux with no draw off and what reached the bottom
would be discarded as residue.
The draw-off rates would be set up to maintain a hearts fraction with, say a
constant 65 percent ABV. Bourbon that’s distilled in a continuous-run column still is
usually done in two distillations, both with the hearts drawn off at about 65 percent
ABV. Because a continuous-run still runs for many months at a time, the wash must
be fairly clear with a minimum of solids; otherwise, the buildup of residue in the
system would become untenable and the system would need to be shut down to be
cleaned. So, there is no process with a continuous-run still whereby the entire mash is
distilled. The mash must always be strained or filtered before being placed in the
reservoir supplying the still.
The distillery must have battery of fermenters that are in constant operation at
each stage of the fermentation process to keep up with the continuous demand each
stage of the fermentation process to keep up with the continuous demand for wash
for the stills.
French Charentais Alambic Still. This type of still is used almost
exclusively for making brandy, including Cognac, Armagnac, Calvados, and other
famous French brandies. It is designed especially to leave a lot of the aromatics and
flavor in the, distillate, and is therefore one of the lower-separation beverage-alcohol
16 | H M P E 2 0 1
distilling cycle and enriching the alcohol. Arrows indicate vapors rising from the wash
and hitting the bubble caps. A percentage of pure vapors continues to rise and the
“less pure” fall back into the still for re-distillation.
Gooseneck Still. The gooseneck pot still is the most common design of still
used to produce Scottish malt whisky. Some Irish whiskeys and a number of American
and Canadian whiskeys are also distilled in this type of still. This style of pot still has
been in use for centuries for commercial whiskey production, and it is even more
popular today in modern whiskey distilleries than ever.
The gooseneck still has a large round kettle and is functionally very similar to
the crude pot still, except it has a long, broad neck rising from the kettle that allows
enough separation to hold back most of the fusel alcohols from the distillate while
retaining the desired flavors in the finished spirit. The neck bends at the top and
connects to a pipe called a lyne arm that leads to a condenser coil immersed in water.
The lyne arm usually angles downward slightly toward the condenser, but in some
distilleries it tilts upward.
The level of separation in a gooseneck pot
still is affected by the amount of condensation
that takes place in the neck and lyne arm that
falls back into the kettle. This condensation is
called reflux, and the more reflux, the higher the
level of eparation. If the lyne arm is angled
downward, then any vapor in the lyne arm that
condenses will fall forward toward the condenser
and become part of the distillate passing to the
receiver. However, if the lyne arm is angled
upward, condensation falls back to the kettle and
will create additional reflux and, therefore,
additional separation.
A gooseneck still clearly showing the Lyne arm at Woodford Reserve Distillery
Beverages Produced In Gooseneck Stills. Because the long, broad neck
provides a large surface area, which results in a larger proportion of reflux than crude
pot stills, gooseneck stills are more suitable for distilling beverage alcohol.
The gooseneck stills are suited to the production of whiskey, brandy, rum,
schnapps, and other non-neutral spirits,
for which they are widely used
commercially. However, they are not
suitable for the they are widely used
commercially. However, they are not
suitable for the production of vodka,
gin, or other spirits derived from
neutral alcohol, which requires a high-
separation still capable of producing
pure azeotrope ethanol.
The wash distilled in gooseneck
stills is typically separated from the
suspended solids, much like the malt
washes used for making Scottish malt
whisky. Some gooseneck stills are
heated by an open fire under the kettle,
which would result in the burning of
15 | H M P E 2 0 1
The condenser in a French Charentais alembic still, as in most types of stills, consists
of the copper coil immersed in a water jacket with cold water circulating consists of
the copper coil immersed in a water jacket with cold water circulating around it.
Beverages Produced In Alambic Stills. These stills are invariably used to
distill wine, or in the case of whiskey, distiller’s beer. They are not generally used to
distill full mashes with all the solids left in. However, design-wise, the Charentais
could be used to distill mashes with solids because its kettle is the same as that of the
standard alembic, which is widely used to make grappa and marc from grape pomace.
To do this, a sieve tray must be inserted into the kettle to serve as a false bottom
to hold the solids above the bottom of the pot and prevent burning.
Hybrid Pot Still. This type of still is the most versatile of all the stills. Each
artisan pot stillis nearly made order, based on a distiller’s needs and preferences.
Its components include a spherical-shaped kettle, a condenser, and a wide variety of
optional components, such as a steam jacket or a direct fire, an agitator, a helmet,
one or two columns of bubble-cap trays, a dephlegmator, and a catalyzer.
The spherical-shaped kettle evenly heats the substrate, particularly if there is
an agitator. And, a hybrid still that’s steam heated and has an agitator can be used to
distill any wash. Even washes full of fruit pulp or grain mash can be heated in this
configuration of kettle without any risk of
burning on the bottom of the pot. Also,
by constantly agitating the wash
throughout the distillation run, the
distillery can save about 20 percent on
the heat required to perform the
distillation.
The ability to distill the entire wash,
including all the solids, purportedly gives
a superior flavor to the spirit produced.
Apparently, the fruit mashes for making
schnapps yielda richer, more complex
flavor if they can be distilled with all the
fruit pulp in the kettle. Many whiskey
distillers contend the same to be true for
distilling grain mashes, and almost all
brands of American whiskey are distilled
with the grain solids in the still. A 2-column, 16-plate hybrid still for vodka production
at NOLA Distilling, New Orleans, LA.
The helmet component (optional) is

technically an expansion chamber, and it is a
nearly spherical dome that sits directly on top
of the kettle. As vapor rises from the pot, it
passes through a comparatively narrow
passageway into the larger volume of the
helmet. This results ina sudden reduction in
vapor velocity, which helps hold back higher-
boiling-point compounds while allowing
desirable aromatics and flavors to continue up
the column. Some distillers say this helmet is
key to producing a truly excellent spirit.
Twin columns of bubble-cap trays on the side.
18 | H M P E 2 0 1
From the helmet, the vapor rises into the column. In some hybrid-pot still
configurations, the column is mounted directly on top of the helmet. When there is no
helmet, the column is mounted directly on top of the kettle. In other configurations,
such as two columns, the column is positioned beside the pot. The reason for this is
the still would stand too high for most facilities if the column were stacked on top of
the helmet or even on top of the kettle. Within the column are bubble-cap trays. The
vapor rises up the tubes under the bubble caps and bubbles out from under the cap
and through the standing liquid on each tray. The standing liquid overflows at a
certain depth to the next tray below. Compound separation takes place by the re-
distillation that occurs when the heat from the vapor transfers to the standing liquid.
This causes higher-boiling-point compounds in the vapor to condense and lower-
boiling-point compounds in the liquid to evaporate. The overall effect is to drive the
lower-boiling-point compounds up the column in vapor state and the higher-boiling-
point compounds down the column in liquid state.
Optional Still Components. Modern hybrid stills have an interesting feature
that allows the operator to bypass any of the trays to vary the separation level for the
column. There are levers on the side of the
column connected to each tray, and the operator
can position the lever to cause the tray to turn
sideways and allow the vapors and liquid to pass
by. Or the operator can position the lever the
other way to put the tray in place so that it is fully
engaged in processing reflux. The dephlegmator
resides above the top bubble-cap tray. It is a
chamber at the top of the column with numerous
vertical tubes for the vapor to travel through on
its way to the condenser. There is a water jacket
around the vertical tubes that the operator can
flood with cooling water to increase the amount of
reflux. The rate of water flow in the dephlegmator
can be adjusted to give granular control over the
amount of reflux. The Moor’s cap on this alembic still has a distinctive look and gives a unique flavor profile to the distillates.
Having the capability to dial up or down the reflux creates a great deal of
control over the compound mix in the finished spirit. For example, if a given spirit had
an excellent aroma and flavor profile but a rough finish due to an excess of fusel
alcohol, the reflux could be dialed up slightly to hold back the fusel.
The catalyzer is positioned above the dephlegmator and has an array of
“sacrificial” copper. Copper is an important material in a still because the “sacrificial”
copper. Copper is an important material in a still because the noxious sulfides in the
vapor instantly react out upon contact with copper. However, as this occurs over time,
the copper material of the still becomes compromised, and expensive still components
require replacing. The idea of the catalyzer is to have a chamber with copper in the
vapor path specifically designed to react out the sulfides from the vapor.
Over time, this copper erodes from the reaction with the sulfides, but it can be
cheaply replaced. In effect, the copper in the catalyzer is being sacrificed to save the
copper material of the still. The catalyzer also reacts out ethyl carbamate (also called
“urethane”) which is carcinogenic. Ethyl carbamate is generally formed as a result of
urea in the fermentation substrate.
The amount of natural urea in a fermentation is very low, but over the years
urea has been added as a yeast nutrient to provide nitrogen for the yeast. In
19 | H M P E 2 0 1
summary, hybrid stills can be superb stills and are well known for making quality
spirits. Unfortunately, their throughput is comparatively slow, and distilleries are often
put in the position of having to opt for larger throughput stills, such as the
continuous-run column, to meet the demands of their markets. Hybrid still.
The Batch-Still Process of
Distillation. The distillation process is
operationally the same for all four batch stills
discussed previously: the moonshine still, the
gooseneck still, the French Charentais, and the
artisan pot still. The continuous-run column still
has a different regimen, and it is described in
the section that follows.
Heads, Hearts, and Tails
In distilling parlance, the compounds in the
wash that are not ethanol or water are called
congeners. Some congeners, such as
acetaldehyde, methanol, and certain esters
and aldehydes, have lower boiling points than
ethanol; certain other esters, the higher
alcohols (fusel alcohols) and water, have
higher boiling points than ethanol. This means
the lower-boiling-point congeners come out in
high concentration at the beginning of a batch
distillation run, and the higher-boiling-point
ones come out in high concentration toward
the end of the run, leaving the ethanol and the
most desirable compounds as the most
abundant components during the middle of the
run. When distillation takes place in a batch
still, the distillate that comes out is divided into
three fractions called heads, hearts, and tails. Hybrid Still.
20 | H M P E 2 0 1
From the helmet, the vapor rises into the column. In some hybrid-pot still
configurations, the column is mounted directly on top of the helmet. When there is no
helmet, the column is mounted directly on top of the kettle. In other configurations,
such as two columns, the column is positioned beside the pot. The reason for this is
the still would stand too high for most facilities if the column were stacked on top of
the helmet or even on top of the kettle. Within the column are bubble-cap trays. The
vapor rises up the tubes under the bubble caps and bubbles out from under the cap
and through the standing liquid on each tray. The standing liquid overflows at a
certain depth to the next tray below. Compound separation takes place by the re-
distillation that occurs when the heat from the vapor transfers to the standing liquid.
This causes higher-boiling-point compounds in the vapor to condense and lower-
boiling-point compounds in the liquid to evaporate. The overall effect is to drive the
lower-boiling-point compounds up the column in vapor state and the higher-boiling-
point compounds down the column in liquid state.
Optional Still Components. Modern hybrid stills have an interesting feature
that allows the operator to bypass any of the trays to vary the separation level for the
column. There are levers on the side of the
column connected to each tray, and the operator
can position the lever to cause the tray to turn
sideways and allow the vapors and liquid to pass
by. Or the operator can position the lever the
other way to put the tray in place so that it is fully
engaged in processing reflux. The dephlegmator
resides above the top bubble-cap tray. It is a
chamber at the top of the column with numerous
vertical tubes for the vapor to travel through on
its way to the condenser. There is a water jacket
around the vertical tubes that the operator can
flood with cooling water to increase the amount of
reflux. The rate of water flow in the dephlegmator
can be adjusted to give granular control over the
amount of reflux. The Moor’s cap on this alembic still has a distinctive look and gives a unique flavor profile to the distillates.
Having the capability to dial up or down the reflux creates a great deal of
control over the compound mix in the finished spirit. For example, if a given spirit had
an excellent aroma and flavor profile but a rough finish due to an excess of fusel
alcohol, the reflux could be dialed up slightly to hold back the fusel.
The catalyzer is positioned above the dephlegmator and has an array of
“sacrificial” copper. Copper is an important material in a still because the “sacrificial”
copper. Copper is an important material in a still because the noxious sulfides in the
vapor instantly react out upon contact with copper. However, as this occurs over time,
the copper material of the still becomes compromised, and expensive still components
require replacing. The idea of the catalyzer is to have a chamber with copper in the
vapor path specifically designed to react out the sulfides from the vapor.
Over time, this copper erodes from the reaction with the sulfides, but it can be
cheaply replaced. In effect, the copper in the catalyzer is being sacrificed to save the
copper material of the still. The catalyzer also reacts out ethyl carbamate (also called
“urethane”) which is carcinogenic. Ethyl carbamate is generally formed as a result of
urea in the fermentation substrate.
The amount of natural urea in a fermentation is very low, but over the years
urea has been added as a yeast nutrient to provide nitrogen for the yeast. In
19 | H M P E 2 0 1
The heads contain the

unwanted lower-boiling-point
congeners that come out at the
beginning of the run.
The tails contain the
unwanted higher-boiling-point
congeners that come out at the
end of the run.
The hearts are the
desired spirit in the middle.
Whiskey is not distilled at
a high-separation level, it means
that each fraction bleeds into
the adjacent fraction. That is to say, there is a considerable amount of ethanol in the
heads fraction, and there are late-heads congeners at the beginning of the hearts
fraction. Similarly, there is a significant amount of early- tails congeners at the end of
the hearts, and there is a considerable amount of ethanol in the tails fraction. The
whiskey, comprised mostly of ethanol and, has a delicate balance of late-heads and
early-tails congeners that make up the flavor profile of the whiskey. The flavor profile
of the whiskey.
There are literally thousands of these congeners, or chemical flavor
compounds, created during the distilling process, all of which have the potential of
adding to or subtracting from the desired final flavor profile of the distilled spirit. Part
of the art (as opposed to the science) of distilling is knowing when these congeners
are coming out of the still, and when to add them to the hearts or add them to the
feints. In flavor-specific spirits, such as brandy and whiskey, it is desirable to carry
over selected congeners into the finished spirit.
However, in flavor-neutral spirits, such as vodka, the goal is to remove as
many congeners as possible to end up with a spirit that has a clean, nonspecific
palate. Because both the heads and the tails contain a lot of ethanol and residual
desirable flavor, they are mixed together and saved for future recovery. The heads
and tails when mixed together are called feints. Feints can be distilled separately to
produce another whiskey run, or they can be mixed in with a future spirit run, where
their ethanol and flavors are recovered as a part of that run. However, each
subsequent distillation produces its own set of heads, hearts, and the feints from
those runs are also saved for future recovery.
Two-Run Distillation. When whiskey is made, it is usually done in two
distillation runs: a beer-stripping run and a spirit run. The beer-stripping run is
generally done in a larger, high-volume pot still called a beer stripper. The beer
stripper is used to distill the fermented wash and concentrate the ethanol and all the
impurities into a distillate of about 25 percent ethanol, called low wine. The spirit run
is done in a smaller whiskey still, such as a gooseneck or a hybrid still, called a spirit
still. The spirit still is used to distill the low wine and refine it into the finished spirit.
There are two outputs retained from the spirit run: the finished spirit and the
feints. For a beer-stripping run, the fermented wash, which is typically about 8
percent ABV, is loaded into the beer stripper, and the contents are brought to a boil.
Because this run is just a primary distillation, the heads, hearts and tails are not
separated out. The entire output from this run is collected in a single lot, and the run
is continued until the aggregate percent alcohol is down to 25 percent ABV.
22 | H M P E 2 0 1
This distillate is the low wine, which is the input to the spirit run. To produce
the finished whiskey, the spirit still is filled with the low wine from the beer-stripping
run and often a measure of feints from previous spirit runs. The spirit still is then
brought to a boil. It is with the spirit run that the distiller adjusts the boil-up rate to
achieve a gentle, slow flow of distillate and carefully separates out the heads, hearts,
and tails.
Single-run distillation. Some whiskey distilleries produce their whiskey in a
single distillation. They do a spirit run directly from the wash. The hybrid stills
discussed previously are well
suited to this type of whiskey
distillation, but it is labor
intensive and the distiller must
pay a lot of attention to
numerous smaller runs rather
than one larger run. Some
people find the whiskey from a
single-distillation run to be
richer and have more natural
flavor, while others find it to be
harsh and unrefined. In the
following text, the more
common double-distillation
method is used.
Making the cuts. Probably the most elusive part of the distilling process for
making whiskey is making the cuts from heads to hearts and then to tails. Making a
cut from one fraction to the next is the point where the distiller switches the output
so that it is collected in a different receiver than the previous fraction. At the end of
the spirit run, the heads will be in one container, the hearts in another and the tails in
a third one. The question is: when do you switch from one fraction to the next?
Experienced distillers do this by taste. Even though there are measurable parameters,
such as still-head temperature and percent alcohol of the incoming spirit that can be
used to judge when to make the cuts, taste and smell still remain the most reliable
methods for determining them. Here are the empirical parameters for judging the
cuts:
1. The percent alcohol of the spirit that is flowing out of the still (the incoming spirit)
2. The still-head temperature
These vary from one still to the next, and they vary based on the properties of
the low wine (e.g., percent alcohol and quantity). It is possible to develop a
consistent process using the same still and the same quantity and formulation of wine,
such that the parameters remain the same for each run. For example, in a spirit run
in a hybrid still with low wine that is 25 percent ABV:
Begin-cut (the cut from heads to hearts) is usually done when the evolving
distillate is at about 80 percent and when the still-head temperature is about 180°F
(82°C). End-cut (the cut from hearts to tails) is often done at about 65 percent and
when the still-head temperature is about 201°F (94°C).
However, a spirit distilled from a straight malt wash can often be end-cut as
low as 60 percent ABV. Also, a gooseneck still distilling the very same wash may
begin-cut at 72 percent ABV and end-cut at 59 percent ABV. Therefore, it is because
of these nuances that smell and taste become the only truly reliable indicators of
when to make the cuts.
23 | H M P E 2 0 1
Begin-Cut. When making the begin-cut, the taste characteristics that the
distiller is looking for are as follows. When a spirit run comes to boil and the first
distillate starts flowing from the still, this is the beginning of the heads fraction. The
distiller can collect a small sample of the distillate on a spoon or in a wineglass and
smell it. At this stage, the distillate will have the sickening smell of solvents (such as
nail-polish remover or paint-brush cleaner).
However, before long, this solvent smell diminishes, and even when a sample
is tasted, these compounds will be very faint. As the solvent character disappears
completely, the distillate will start to take on a hint of whiskey. This flavor will
increase until it becomes very pronounced and highly concentrated. It is when this
flavor is clearly evident, but is still
increasing in intensity, that the distiller
cuts to the hearts fraction.
End-cut. To make the end-cut,
the distiller needs to monitor the flavor for
changes in taste. At the beginning of the
hearts fraction, the intensity of the
whiskey flavor will still be increasing, and
it will continue to do so until it becomes
very strong. However, as the hearts
continue, the intense whiskey flavor will
fade into a smooth, sweet, pleasant flavor
that will persist for most of the hearts. The flavor will change slightly as the hearts
progress, but it will remain sweet and pleasant.
Toward the end of the hearts, the flavor will start losing its sweetness, and a
trace of harsh bitterness will begin to appear in the flavor. This harsh, bitter flavor is
the onset of the tails. Although a small amount of this bitterness is considered to
contribute to the “bite” character of the whiskey, the distiller should cut to the tails
receiver before much of it is allowed to enter the hearts.
The tails can be collected until the evolving distillate is down to about 10
percent and the still-head temperature is about 206°F or 208°F (97°C or 98°C). The
reason for doing this is to render all the residual alcohol that is left in the still at the
end of the hearts fraction. This alcohol can then be recovered in a future spirit run.
The tails fraction starts out bitter and the bitterness becomes more intense as the
tails continue, but as the tails progress, the bitterness subsides and gives way to a
sweet-tasting water. This sweet water is called back ins.
The Continuous-Run Process of Distillation. In a continuous-run
distillation process, wash is constantly entering the column, so all three fractions
(heads, hearts, and tails) are present in the column at all times. This means there
can’t be a discrete cut where the heads are drawn off and the hearts begin, or that
the hearts end and the tails begin.
All three fractions must be
drawn off at the same time. A
continuous-run column is a high-
separation fractionating still that
separates the compounds very well,
so once the still is equilibrated and
functioning in its steady state of
operation, the distillers can determine
which families of compounds are at
24 | H M P E 2 0 1
This distillate is the low wine, which is the input to the spirit run. To produce
the finished whiskey, the spirit still is filled with the low wine from the beer-stripping
run and often a measure of feints from previous spirit runs. The spirit still is then
brought to a boil. It is with the spirit run that the distiller adjusts the boil-up rate to
achieve a gentle, slow flow of distillate and carefully separates out the heads, hearts,
and tails.
Single-run distillation. Some whiskey distilleries produce their whiskey in a
single distillation. They do a spirit run directly from the wash. The hybrid stills
discussed previously are well
suited to this type of whiskey
distillation, but it is labor
intensive and the distiller must
pay a lot of attention to
numerous smaller runs rather
than one larger run. Some
people find the whiskey from a
single-distillation run to be
richer and have more natural
flavor, while others find it to be
harsh and unrefined. In the
following text, the more
common double-distillation
method is used.
Making the cuts. Probably the most elusive part of the distilling process for
making whiskey is making the cuts from heads to hearts and then to tails. Making a
cut from one fraction to the next is the point where the distiller switches the output
so that it is collected in a different receiver than the previous fraction. At the end of
the spirit run, the heads will be in one container, the hearts in another and the tails in
a third one. The question is: when do you switch from one fraction to the next?
Experienced distillers do this by taste. Even though there are measurable parameters,
such as still-head temperature and percent alcohol of the incoming spirit that can be
used to judge when to make the cuts, taste and smell still remain the most reliable
methods for determining them. Here are the empirical parameters for judging the
cuts:
1. The percent alcohol of the spirit that is flowing out of the still (the incoming spirit)
2. The still-head temperature
These vary from one still to the next, and they vary based on the properties of
the low wine (e.g., percent alcohol and quantity). It is possible to develop a
consistent process using the same still and the same quantity and formulation of wine,
such that the parameters remain the same for each run. For example, in a spirit run
in a hybrid still with low wine that is 25 percent ABV:
Begin-cut (the cut from heads to hearts) is usually done when the evolving
distillate is at about 80 percent and when the still-head temperature is about 180°F
(82°C). End-cut (the cut from hearts to tails) is often done at about 65 percent and
when the still-head temperature is about 201°F (94°C).
However, a spirit distilled from a straight malt wash can often be end-cut as
low as 60 percent ABV. Also, a gooseneck still distilling the very same wash may
begin-cut at 72 percent ABV and end-cut at 59 percent ABV. Therefore, it is because
of these nuances that smell and taste become the only truly reliable indicators of
when to make the cuts.
23 | H M P E 2 0 1
Begin-Cut. When making the begin-cut, the taste characteristics that the
distiller is looking for are as follows. When a spirit run comes to boil and the first
distillate starts flowing from the still, this is the beginning of the heads fraction. The
distiller can collect a small sample of the distillate on a spoon or in a wineglass and
smell it. At this stage, the distillate will have the sickening smell of solvents (such as
nail-polish remover or paint-brush cleaner).
However, before long, this solvent smell diminishes, and even when a sample
is tasted, these compounds will be very faint. As the solvent character disappears
completely, the distillate will start to take on a hint of whiskey. This flavor will
increase until it becomes very pronounced and highly concentrated. It is when this
flavor is clearly evident, but is still
increasing in intensity, that the distiller
cuts to the hearts fraction.
End-cut. To make the end-cut,
the distiller needs to monitor the flavor for
changes in taste. At the beginning of the
hearts fraction, the intensity of the
whiskey flavor will still be increasing, and
it will continue to do so until it becomes
very strong. However, as the hearts
continue, the intense whiskey flavor will
fade into a smooth, sweet, pleasant flavor
that will persist for most of the hearts. The flavor will change slightly as the hearts
progress, but it will remain sweet and pleasant.
Toward the end of the hearts, the flavor will start losing its sweetness, and a
trace of harsh bitterness will begin to appear in the flavor. This harsh, bitter flavor is
the onset of the tails. Although a small amount of this bitterness is considered to
contribute to the “bite” character of the whiskey, the distiller should cut to the tails
receiver before much of it is allowed to enter the hearts.
The tails can be collected until the evolving distillate is down to about 10
percent and the still-head temperature is about 206°F or 208°F (97°C or 98°C). The
reason for doing this is to render all the residual alcohol that is left in the still at the
end of the hearts fraction. This alcohol can then be recovered in a future spirit run.
The tails fraction starts out bitter and the bitterness becomes more intense as the
tails continue, but as the tails progress, the bitterness subsides and gives way to a
sweet-tasting water. This sweet water is called back ins.
The Continuous-Run Process of Distillation. In a continuous-run
distillation process, wash is constantly entering the column, so all three fractions
(heads, hearts, and tails) are present in the column at all times. This means there
can’t be a discrete cut where the heads are drawn off and the hearts begin, or that
the hearts end and the tails begin.
All three fractions must be
drawn off at the same time. A
continuous-run column is a high-
separation fractionating still that
separates the compounds very well,
so once the still is equilibrated and
functioning in its steady state of
operation, the distillers can determine
which families of compounds are at
24 | H M P E 2 0 1
Is getting older always better? To a point. A touch of aging benefits most

spirits, including clear spirits such as vodka, by reducing the original bite. But aging a
vodka is a distiller’s choice. Aging a whiskey is mandatory. For example, in the U.S.,
Bourbon must be aged for at least four years before it can be bottled. Scotch whisky’s
minimum aging is three years; however, tradition says that the longer it rests in the
barrel, the tastier it will be. Many Scotch whisky distillers disagree. The common
wisdom seems to be that after 21 years, the whisky begins to lose some flavor notes.
If that supposition is true, then why is it that older whiskies have a greater value in
the marketplace? There’s a lesson there.
A newly distilled spirit is raw, sharp, and biting. How is it turned into the
mellow and flavorful product we sell at the bar? Our less sophisticated ancestors
drank the spirit as it came from the still. The story goes that someone noticed that a
batch of spirits shipped a long distance in wooden barrels tasted well on arrival than it
did when it left the still. However the discovery was made, most of today’s spirits
distilled at less than 190 proof are aged in wooden (usually oak) barrels for periods
ranging from one year for some light rums to 20 or so years for choice brandies.
The age on the label is the length in years that the distiller kept the product in the
barrel. Longer time periods do not necessarily indicate a better-quality product; it’s all
relative. Some Cognacs can improve for 25 years, while other spirits turn woody and
bitter after only three years.
Two things happen in the barrels. First the spirit undergoes changes as the
congeners interact with air filtering through the porous wooden casks, then new
congeners are absorbed from the wood itself, adding other flavoring agents. In due
course all of the flavors are “married,” or blended, and mellowed to the desired final
taste. Aging in wood add color as well as flavor to the spirit.
Not all spirits are aged. Sometimes the sharp bite of a raw but flavorful spirit is
part of its appeal, such as gin or kirsch. There are other means of producing or
modifying flavors after distillation. One is by introducing new flavors, as is done with
gin and liqueurs. Another is by blending two or more distillates, as is done with many
whiskeys. A spirit taste may also be modified by filtering through charcoal, as is done
in making vodka, or by other special ways of removing certain congeners.
How to Choose Barrels for Aging. How to Select Your Barrel Type of wood:
American oak tends to contribute a slightly stronger flavor and aroma to the spirit
than French oak, which is more subtle. This may lead you to select American oak over
French oak, but a stronger flavor is not necessarily the best flavor. This is a matter of
personal preference. Hungarian oak is very similar in character to French oak, but at
considerably lower cost. Also note that when we are discussing aging any type of
wine or spirits in oak, we are referring to white oak. Red oak is primarily used for
furniture production.
Charred or toasted: In general, toasted barrels are used primarily for wine,
while charred barrels are used for spirits. While this is often regulated for commercial
spirits, the hobbyist is not under the same requirements and can select a barrel based
on the desired character. The level of toasting or charring is based on how long the
oak barrel is exposed to fire, starting with a light toast and progressing to a heavy
char, often referred to as “alligator char” because the surface of the wood cracks,
creating an appearance reminiscent of an alligator’s skin. As the wood is heated, the
sugars in the wood will caramelize and different levels of vanillin and tannins will
develop. The carbon created by charring the wood will remove some of the harsh
congeners in the spirit, which is why a spirit aged in a charred barrel tends to be
much smoother in character than a spirit that has not been aged.
27 | H M P E 2 0 1
Size of barrel: The hobby distiller is not interested in the large barrels used
by commercial distilleries. These are far too large for the small batches that the
hobbyist produces. Instead, the hobby distiller will usually select barrels that are a
few gallons in size or smaller. Common sizes available to the hobbyist range from 1/4
gallon (approximately 1L) to 5 gallons (19 to 20L). It is important to select a barrel
that you will be able to fill completely, so do not simply opt for a larger barrel because
it seems to be a better deal (small barrels can cost nearly as much as larger barrels).
Aging will generally progress much more quickly in a smaller barrel than in a larger
barrel and also much more quickly the first time that the barrel is used than on
subsequent uses.
Barrel quality: Do not skimp on quality when you purchase a barrel for aging
your spirits. If cost is a deciding factor, then it is far better to opt for one of the
alternatives discussed later than to purchase a “cheap” barrel. Some low-cost barrels
may utilize used furniture wood or a host of other tricks to be able to keep the price
of the barrel down. They may also reduce the thickness of the barrel staves,
shortening the life of the barrel and compromising its strength. Premium quality
barrels are most often worth the difference in cost. You have come too far to risk the
quality of your spirits now
Bottling of Spirits
The last step in the
production of spirits is
bottling.
Choosing a model
bottle. According to the Food
Marketing Institute, a trade
organization for the nation’s
food markets, in 2005 the
average American
supermarket carried 45,000
different products.
The average liquor store has fewer bottles than that, but you still see plenty of
brands in all different sized bottles vying for your attention whenever you step into
the spirits section. As a result, the distiller’s job is to make sure his product yells “buy
me” louder than the next one on the shelf. And that means making his bottles as
attractive as possible.
To that end, a designer makes a clay model of the bottle for any new product
(older products are presumably as attractive as they can be). If the distiller approves
it, the designer makes a mold from the model and produces test bottles. If the
distiller approves again, the designer sends the mold off to the glass factory to be
manufactured. The bottles come back and, at last, the end of the distilling process is
really in sight. Sometimes the bottle may even be tested on a random sample of
consumers called a focus group. The winning bottle shows up down there at the end
of the bottling line.
The bottling line. Pay attention, watch your fingers, and keep your eye on
the moving bottles. This part of the distillery-to-you process really zips along.
First, cases of empty bottles are delivered to the distillery. The cases are opened and
placed upside down on a conveyor belt so that the bottles slip out (still upside down)
while the cases go off to wait for the filled bottles. Next, the upside-down bottles ride
along the conveyor belt to be cleaned and sanitized with a compressed
air/vacuum/suction device that swooshes out any stray particles.
28 | H M P E 2 0 1
After that, the cleaned bottles, now right side up, move along to the part of
the conveyor belt where jets above the conveyor belt squirt spirits into the bottles,
filling them to precisely the right level. No muss, no fuss, no expensive waste.
Now the bottles move on to the capper, which is exactly what it sounds like: the
device that either corks the bottle, or, more likely, screws on the top.
After they’re sealed, the bottles continue along to the label station, where
paper labels are applied with glue. (Sometimes a label is already etched or silk
screened onto the glass and this step is skipped.) If the labels are glued on, the next
step is a pass through a machine that’s something like a carwash, where pads press
the label in place and swinging brushes clear away any excess glue.
Storing Spirits
The storeroom is the setting for the third phase of the purchasing cycle. This
area performs three functions: security from theft, the physical care to maintain
quality, and inventory maintenance and record keeping. Computerized ordering has
made it easier for bars and restaurants to order smaller amounts of goods more
frequently, which may minimize the sizes of storage areas but nothing will ever
completely eliminate the need for storage.
The first essential step to running an effective storeroom is to limit access:
Make the room off limits except for specific, authorized personnel. Anyone
withdrawing beverages does not enter the room; they must request what is needed
from the storeroom staff or whoever has responsibility in a small operation. When
open, the room must never be left unattended. If the person in charge must leave,
even briefly, the door must be locked.
This should be a substantial door with a deadbolt lock and only two sets of
keys, one for the storeroom manager and one for emergencies, which is kept in the
safe. Or, it might have a combination lock that can be reset frequently, with only two
people knowing the combination. If keys are used the locks should be changed often
in case someone makes duplicate keys. Locks should always be changed when
someone who has had keys leaves your employment. Windows should be barred or
covered with barbed wire. Alarm systems are frequently used to protect against off-
hour break-ins. Some of these systems depend on light or noise to scare away
intruders or summon help; others alert police or a private security system directly.
An orderly storeroom is
both a security measure
and a necessity for
efficient operation. It
should be divided into
areas, each designed to
stock a particular type
of liquor. Each of these
areas should be
subdivided and clearly
labeled so that each
brand has a specially
marked place. This also
holds true for ancillary
items, from cocktail
napkins to Champagne.
A sample layout of a
liquor storeroom on the side.
29 | H M P E 2 0 1
When everything is systematically in place, anything amiss is soon noticed.

Opened cases should be emptied immediately, their contents shelved, and the stock
should be rotated so that the older bottles are in front. Never leave a case half empty;
flatten empty cases and remove them promptly. It could be easy to steal hidden
bottles along with the trash.
Shelving should be made of wire, heavy, and well braced because liquor is
heavy. Select shelf units that are easy to assemble and add to, and that can be fitted
with casters so they can roll. Technology now allows so-called “smart shelves” that
sense when a bottle or case has been removed and can be programmed to reorder
from the distributor of the product. Sealed cases can be stacked on low platforms
until you need their contents.
Wine storage takes special care, since wines are perishable and must be
protected from temperatures that are too high, too low, or fluctuate too often; also
from vibration, sunlight, and excessive humidity, which may cause mold to form
around the foil cap. Wines survive best in a cool, dark environment between 50°F and
70°F (0°C to 21°C), with the ideal temperature being a constant 55°F to 60°F, which
is known as cellar temperature. Wines that get too warm can leak through their corks
and the seepage can stain or ruin the label. While high humidity is a problem, low
humidity (below 55 percent) can dry the cork and allow air in.
Cellar designer
David Spon builds a variety
of shelving styles to store
and show off his clients’
wine collections. He calls
these five his most
practical and versatile.
Source: Food and Wine
magazine, April 2008.
When
determining wine
storage needs, do not
overlook the marketing
potential of letting
customers see the wares.
If there is a place in
your bar for displaying
at least some wines,
provide some design ideas for bottle storage. Move wines as little as possible and
when you do handle them gently. Agitating a wine may upset both its chemistry and
its sediment, and it won’t be ready to serve until the sediment settles again.
For this reason, newly imported wines should rest for 30 to 45 days before
being served. However, since wines have limited life spans, rotating the stock
becomes particularly important. Wine racks are the best places to store wine, but not
everyone has the room or money to purchase them. You can store wines on their
sides or upside down in their sealed cases, but be careful not to stack them too high.
More than five cases stacked on top of each other causes too much pressure on the
necks of the upside-down bottles and can cause them to break. Also, the sediment
collects inside the bottle’s neck, sticking to the cork and making it difficult to extract
when the wine is finally opened. Places not to store wine? Near loading docks, the
dish room, the kitchen, ducts for the air-conditioning and heating system, and never
under stairways.
30 | H M P E 2 0 1
Application
Instruction: The design a modern distillers that still uses the alembic still
utilized way back centuries. Select the best and correct process in the box
below and put your answer on the space provided.
 The liquid alcohol runs out of the worm into a waiting container.
 In the condenser, the vapors are condensed into liquid alcohol.
 A distillers pours his mash into the pot still.
 He heats the vessel over an open fire.
 The vapors go into a water-cooled condenser or jacket.
 The fire sends the alcohol vapors up into the swan’s neck.

31 | H M P E 2 0 1
Assessment
Instruction: Read each statement carefully and follow what is being ask.
Multiple Choice: Choose and circle the LETTER of the correct answer.
1. What was the result United States government’s first attempt to tax distillation?
A. Gin Craze C. Happy Hour
B. Whiskey Rebellion D. Great Balls of Fire
2. What are the two processes used in creating distilled spirits?
A. Mashing and Molding C. Mashing and Mixing
B. Milling and Mixing D. Milling and Mashing
3. The most common design of still use to produce Scottish malt whisky. Some Irish
whiskeys and a number of American and Canadian whiskeys are also distilled in
this type of still.
A. Moonshine Still C. Continuous-Run Column Still
B. Gooseneck Still D. French Charentais Alambic Still
4. Aroma compounds formed by chemical reactions between alcohol and acids.
A. Aromatic esters C. Aldehydes
B. Fusel oils D. None of the above
5. The swan neck is one of the part of the blueprint of a still. Which among the
following is the best definition of Swan Neck?
A. Used for condensing the vapor back to a liquid and entraining a small
stream to a collection receiver.
B. It can be tilted up or down, and it can be tapered or straight. Most arms are
tapered down.
C. It can be tall, short, straight or tapered. Sometimes called a “lampglass,”
which is a bubble-shaped chamber.
D. It can be heated by direct fire, steam, gas, or wood. All systems have
advantages and disadvantages.
6. The spherical-shaped kettle evenly heats the substrate, particularly if there is an
agitator. And, a hybrid still that’s steam heated and has an agitator can be used to
distill any wash.
A. Hybrid Pot Still C. Continuous-Run Column Still
B. French Charentais Alambic Still D. All of the above
7. Proof is of the basic term used in bar. Which of the following choices is the best
definition of proof
A. An increasingly outmoded measurement term used to describe the
concentration of alcohol in a bottle of beer, wine, or spirits.
B. Alcohol distilled in one limited run through the still; also used to describe
selecting barrels for use in making a special product
C. A measurement term used to describe the concentration of alcohol in a
bottle of beer, wine, or spirits
D. Soup of milled and soaked ingredients mixed with water
8. The following are the functions of a storeroom except?
A. Security from theft C. Serving and display of products
B. Physical care to maintain quality D. Inventory maintenance/record keeping
32 | H M P E 2 0 1
9. What is the best color of an oak in storing spirits?

A. Brown C. Black
B. Red D. White
10. Which is the best definition of Aging?
A. A process of storing distilled spirits in barrels for a specific period of time.
B. A process making distilled spirits.
C. A process of mixing distilled spirits with liqueur.
D. All of the above.
11. Part of still blueprint also known as worm, is used for condensing the vapor back
to a liquid and entraining a small stream to a collection receiver.
A. Pot C. The lyne arm
B. The swan neck D. The condenser
12. When distillation takes place in a batch still, the distillate that comes out is divided
into three fractions the heads, hearts, and tails which among the following best
describes the function of hearts.
A. Contain the unwanted lower-boiling-point congeners that come out at the
beginning of the run.
B. Contain the unwanted higher-boiling-point congeners that come out at the
end of the run.
C. Contain the desired spirit in the middle.
D. None of the above
13. Flavoring agents and alcohols generated by reactions and procedures in making
spirits.
A. The chemical name for the alcohol used in food and beverages.
B. The process by which microorganisms digest and convert carbohydrates
(sugars and starches) to a liquid (alcohol) and a gas (carbon dioxide)
C. Flavoring agents and alcohols generated by reactions and procedures in
making spirits.
D. Soup of milled and soaked ingredients mixed with water.
14. These yeasts enhance flavor differences even in products from distilleries located
within short distances apart.
A. Cultivated Yeast C. Fresh Yeast
B. Wild Yeast D. All of the above
15. Aldehydes is one of the primary congeners. Which of the following definition best
describes aldehydes.
A. Flavor and aroma compounds formed by chemical reactions between
alcohol and oxygen.
B. Aroma compounds formed by chemical reactions between alcohol and acids
C. Highly flavored alcohols that can be found in alcohol distilled at less than
190 proof and used only in very small quantities, if at all
D. None of the above

Professor on the given due
33 | H M P E 2 0 1
Topic 2: Distilled Beverages

Activity
Word Hunt: Find and circle the words in the grid, running in one of eight possible
directions horizontally, vertically, or diagonally and including
backwards.
BRANDY TEQUILA RUM

VODKA WHISKEY WHISKY
STOLICHNAYA JOSE CUERVO BACARDI
HENNESSY GLENMORANGIE CROWN ROYAL
B A R E S U P O U N S C R E A D M A S E
A A I N P R E O B S T U S C H E F T P A
L C F E N E E B I S O L U O D C O E L C
T C R U C U G J M S L A K E U O C Q A U
R O R O S S E J R U I L V O N R E U S I
U O A O W I V O T K C B A C A R D I I S
M H H E N N E S S Y H J N E C T R L D E
S U E S S W R E D V N H A I B E A A H I
S S A U C E I O R A A D Y N E U R I D G
L A D S A D F U Y U Y E N R U R I E L N
D E B U T W S E L A A T E A S A M U F A
R R A P M U E R O N L I S E U R R E T R
I U K N G B M V O S S E E T E A Y E T O
E P E A D K N O T S H H X G L A K I E M
B R W H I S K E Y U C A N F J S S I A N
I E L I S A E T A C L A R M R P I I M E
N C V I S S A U G G L A C E I O H A T L
V O D K A P Q D I U E R R T B U W I T G

34 | H M P E 2 0 1
Analysis
Given the picture and name of the spirit below, what do you think are the
basic ingredients?
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35 | H M P E 2 0 1
Abstraction
Distilled Spirits
The process of
distillation was done by first
heating, then cooling and condensing liquids to extract and concentrate their
alcohol content was known in crude form even in ancient times. The Chinese
and the peoples of the East Indies distilled liquids and used the resulting
potions for medicinal purposes as early as 800 B.C. About the time the Pilgrims
ran out of beer at Plymouth Rock, these forms of concentrated alcohol were
coming into favor in Europe.
Distilled spirits made from fermented liquids were much more potent
than the original liquids. The first ones were called aqua vitae (water of life)
and used as medicines, but they were quickly assimilated into society as
beverages. Highland Scots and Irish distillers made whiskey. The French
distilled wine to make brandy. A Dutch doctor’s experiments produced gin,
which is alcohol flavored with the juniper berry. In Russia and Poland the
distilled spirit was vodka. In the West Indies rum was made from sugarcane,
while in Mexico, Spaniards distilled the Indians’ native drink to make mescal,
the great-grandfather of today’s tequila.
With increasing supplies of spirits and their high alcohol content,
excessive drinking became a national problem in several European countries.
In England cheap gin became the drink of the poor.
Across the Atlantic, Americans welcomed the new spirits. Rum soon
became the most popular drink and New England became a leading
manufacturer. George Washington put rum to political use when he ran for the
Virginia legislature, giving each voter a barrel of rum, beer, wine, or hard cider.
By the end of the century, whiskey was challenging rum in popularity.
Seeing a potential new income source, the new U.S. Congress enacted
the first tax on whiskey production in 1791. Many of the distillers, still trying to
recover financially from the Revolutionary War, did not have much money and
refused to pay the taxes. By 1794, President Washington had a real problem
on his hands. He mustered 12,000 troops and marched into Pennsylvania to
avert the so-called Whiskey Rebellion. It ended without a shot being fired, but
many angry distillers packed up and moved farther west to enjoy greater
freedom and avoid future confrontations.
When Washington’s presidency ended in 1797, he was once again a
forerunner in the distilling business, making his own rye from his own grain in
his own stills at Mount Vernon, Virginia. In one year, his distillery produced
11,000 gallons of whiskey and showed a profit of $7,500, which is equal to
about $105,000 today. Here’s his recipe, called a mash bill:
1. Start with 65 percent rye, 30 percent corn, and 5 percent malted
barley, each ground (separately) into a coarse meal.
36 | H M P E 2 0 1
2. Mix the rye and corn. (This was done in a wooden vessel called a
hogshead.) Add hot and cold water, and stick your hand into the
mash to make sure it is not too hot. If it does not burn, the
temperature is just right. Add the barley and stir.
3. Cool the mixture a bit more and add yeast. Let the mixture
ferment for a few days.
4. Pour the mixture into a copper still and let it boil. The alcohol will
vaporize and condense, fl owing out of a tube (also known as a
worm).
5. Collect the liquid and run it through the copper still one more time.
Washington probably barreled his whiskey and sold it immediately;
modern-day distillers would have aged it for a few years. A few of today’s top
U.S. whiskey makers followed the recipe in 2003 to create a special batch for
an auction to benefit the Mount Vernon estate, now an historic landmark. The
Distilled Spirits Council, a trade group, spent more than $1 million to excavate
the site where the original distillery stood and re-created it as an educational
exhibit. It includes five copper stills, mash tubs, and a boiler where distillers
demonstrate eighteenth-century techniques in a two-story building. George
Washington’s Distillery is known as the “Gateway to the American Whiskey
Trail.”
The distillers who relocated to Tennessee and Kentucky after the
Whiskey Rebellion inadvertently discovered a gold mine of sorts there: cold,
clear water supplies that are still famous for their role in whiskey production.
The spirit soon became known as Bourbon, since some of the first distillers set
up shop in Bourbon County, Kentucky. As the American West was settled,
whiskey was easier to store and transport than beer or wine; in great demand,
it became a very popular commodity in the trade-and-barter commerce of
frontier life.
Distillation gained momentum as the process was refined. Rectification,
or distilling a liquid more than once, yielded a much cleaner and almost 100
percent pure spirits than previous efforts. Before rectification was perfected,
spirits contained flavor impurities. Herbs, honey, and/ or flowers were added
to mask them. After rectification these items were also routinely added, but
now to enhance the flavor. Some of today’s grand liqueurs are the results of
these early flavor concoctions. Cognac, for instance, was a pale, acidic French
wine for which there was little public demand
until it was concentrated in the 1600s as an
eaudevie, French for aqua vitae. It became
enormously popular and still is today.
Production All spirits are produced by
the distillation of an alcoholic beverage. The
history of distillation goes back over 2000
years when it is said that stills were used in
China to make perfumes, and by Arabs to
make spirit-based drinks. The principle of
distillation is that ethyl alcohol vaporises (boils)
37 | H M P E 2 0 1
at a lower temperature (78 °C) than water (100 °C). Thus, where a liquid
containing alcohol is heated in an enclosed environment the alcohol will form
steam first and can be taken off, leaving water and other ingredients behind.
This process raises the alcoholic strength of the resulting liquid. There are two
main methods of producing spirits:
1. The pot still method, which is used for full, heavy flavoured spirits
such as brandy.
2. The patent still method (also referred to as the ‘column still’ or
‘continuous still’ or the ‘Coffey still’ after its inventor), which
produces the lighter spirits such as vodka.
Distilled Spirits. Definition as "distilled rather than fermented," every
distilled spirit begins with the fermentation of a base ingredient. During this
process, yeast is added to a wort, which is a mixture of water and a mash
containing a fermentable organic substance. As the yeast works its magic, the
base ingredient's sugars are converted into alcohol. Distilled spirits are the types
of alcoholic beverage made from grains, fruits and plants.
Spirits. A spirit (in some countries, and circumstances, called liquor) is
an alcohol beverage containing ethanol. The ethanol is produced by
fermenting grains, fruit or some vegetables. The production of distilled spirits
is based upon fermentation, the natural process of decomposition of organic
materials containing carbohydrates. It occurs in nature whenever the two
necessary ingredients, carbohydrate and yeast, are available. Yeast is a
vegetative microorganism that lives and multiplies in mediums containing
carbohydrates particularly simple sugars. It has been found throughout the
world, including frozen areas and deserts.
Distilled spirits are all alcoholic beverages in which the concentration of
ethyl alcohol has been increased above that of the original fermented mixture
by a method called distillation. The principle of alcoholic distillation is based
upon the different boiling points of alcohol (78.5° C, or 173.3° F) and water
(100° C, or 212° F). If a liquid containing ethyl alcohol is heated to a
temperature above 78.5° C but below 100° C and the vapour coming off the
liquid is condensed, the condensate will have a higher alcohol concentration,
or strength.
For a liquid to be deemed a spirit is must be at least 20% alcohol by
volume (ABV) and contain no sugar. By adding sugar, flavours or other
additives creates a spirit called Liqueurs. Fermentation ceases at around 20%
ABV which is why all beers and wines have ABV’s less than 20%. Common
spirits are Tequila, Rum, Vodka, Whiskey and Rum. Within these common type
spirits are a multitude of styles, brands and flavours.
Liqueur. A liqueur is an alcoholic beverage made from a distilled spirit
that has been flavoured with fruit, cream, herbs, spices, flowers or nuts and
bottled with added sugar or other sweetener (such as high-fructose corn
syrup). Liqueurs are typically quite sweet; they are usually not aged for long
after the ingredients are mixed, but they may have resting periods during their
production to allow flavours to marry. In the United States and Canada where
spirits are often called “Liquor”, there is often confusion over Liqueurs and
38 | H M P E 2 0 1
Liquors, especially as many spirits today are available in flavour form (e.g.
flavoured Vodka). The most reliable rule of thumb is that liqueurs are quite
sweet and often syrupy in consistency, while liquors are not. Most liqueurs
have a lower alcohol content than spirits, but some contain as much as 55%
ABV. In parts of the United States, Liqueurs may also be called cordials, while
in Australia, cordial means concentrated non-alcoholic fruit syrup that is diluted
to taste as a non-carbonated soft drink.
Liqueurs have a wide range of flavors, from coffee to almond to orange.
There are also cream liqueurs, like Baileys Irish Cream, and crème liqueurs,
which are much sweeter and likened to a potent syrup, like crème de cacao.
Grand Marnier is a delicious example of an orange liqueur. It is an ingredient in
classic cocktails such as the whiskey daisy and makes a flavorful addition to
many recipes. It's also a delight when sipped as a nightcap in hot tea.
Other well-known liqueurs are amaretto, Chambord, Cointreau, crème de
cassis, crème de menthe, Irish cream, Kahlua, and the variety of flavorful
schnapps, to name just a few. Some are brand names and use exclusive recipes,
while others are made in a style with a signature flavor that are produced by
different companies.
Liquor. Liquor, also known as spirits, is an alcoholic beverage made of
grains or other plants that are fermented into a potent drink. Though a few
others fall into this category, it's generally accepted that six types of distilled
spirits are liquors: brandy, gin, rum, tequila, vodka, and whiskey.
The distillation process,
which occurs after fermenting,
separates the water from the
alcohol. This process increases
the alcohol content of liquor to
at least 20 percent alcohol by
volume (ABV). Brandy, rum,
tequila, and vodka are
generally 40 percent ABV,
while whiskey usually ranges
from 40 percent to 55 percent
ABV. Gin can range from 37
1/2 percent to 50 percent ABV. Liquors are the base of cocktails and mixed
drinks and are also very often drunk on the rocks and neat.
Bases for spirits. The bases used in the most common spirits are listed
below. In each case the base is made into a fermented liquid (alcoholic wash)
before
distillati
on can
take
place.
39 | H M P E 2 0 1
The Types of Spirits

All distillates come off the still as clear liquids. How the distiller
processes the liquid determines the taste, smell, and appearance of the final
product. As a rule, however, all spirits fall into one of two broad categories:
clear spirits and dark spirits. Put in the simplest terms, clear spirits are the
ones you can see though; dark spirits range in color from warm amber to deep
brown.
The clear spirits All clear spirits are clear, but depending on the foods
from which they were distilled, some have a specific flavor.
Gin comes in two basic styles. There’s the original Dutch jenevre (which
the French called genievre), a distillate of malt spirits that include juniper
berries. London dry gin is a clear spirit that’s redistilled with juniper berries
and further flavored with aromatic botanicals (plant products).
Rum is distilled from molasses or sugar cane. All rums start out as
totally clear spirits; some are aged in barrels, a process described in Chapter 2.
Aging turns the rum golden, amber, or very dark. Sake is a clear spirit distilled
from rice wine.
Tequila is distilled from the fruit of the blue agave plant. Like rum, all
tequilas start out clear, but some turn golden or amber with aging. Vodka is a
true neutral spirit, crystal clear, with no discernible flavor or aroma. Modern
vodka producers, however, may flavor their vodkas, changing the taste and
sometimes the color to match the color of the fruit juice or synthetic flavoring.
The dark spirits With the exception of brandy, which is distilled from
wine (remember Geber from earlier in this chapter?), dark spirits are
beverages distilled from grains. Like clear spirits, the dark spirits start out clear,
but aging in barrels and the addition of coloring agents such as caramel (burnt
sugar) to maintain color consistency from year to year turns them
characteristically golden amber. Brandy is a spirit distilled from wine or a mash
(fermented mass) of any fruit, most commonly grapes.
Whiskey is a spirit distilled from grain, such as barley, corn, rye, or
wheat. A straight whiskey is made from the distillate produced by one
operation of a still and added neutral spirits. A blended whiskey contains
several straight whiskeys and added neutral spirits.
Bourbon and Tennessee Whiskey are distilled spirits made only in the
United States; by law, they must be made of 51 percent corn.
Canadian Whisky is a distilled spirit made in Canada, generally from a
mix of grains, primarily corn, plus rye, wheat, and barley.
Irish Whiskey is a distilled spirit
made in Ireland from a mix of
grains dominated by barley.
Scotch Whisky is a distilled spirit
made in Scotland from a mix of grains,
primarily barley, plus “small grains”
so-called because they’re used in
limited amounts. The small grains
usually include oats.
40 | H M P E 2 0 1
Brandy
Brandy may be defined as a spirit
distilled from wine. The word brandy is
more usually linked with the names Cognac
and Armagnac, but brandy is also made in
almost all wine-producing areas.
Brandy is made by distilling wine or
fruit and then aging it in oak barrels. The
difference in brandy varies from country to
country. Soil, climate, grapes, production
methods, and blending give each brandy its own unique flavor and style.
When brandy is produced, it undergoes four basic processes: fermentation of
the grape, distillation to brandy, aging in oak barrels, and blending by the
master blender.
History of Brandy. Cognac is a wine-producing region in France with
an affinity with the grape dating back to the third century gives a little insight
into this spirit’s epic history. The river Charente runs through Cognac and as a
result the town has been in the business of export from the moment wine
became of commercial interest. However, by the 1500s the locals had
discovered the grape juice could be distilled and as ships looked to create
more space for cargo they realized a bottle of “burnt wine,” or brandy, gave
them more value for their buck The original plan had been to water the
brawny beverage down, but appreciation of the spirit took hold and brandy
was soon in great demand. The Dutch were particular fans but word spread
across the seas and the British navy established a thirst for it, part of their
salary even being covered by a drop of brandy.
By the 18th century the British and Irish had moved to the next level
and began to dominate trade, even taking over some of the distilleries, with
Irishman Richard Hennessy founding the eponymous cognac distillery in 1765.
The 1700s were a heady time for the spirit, literally. People even drank it for
breakfast, with one particularly stimulating start to the morning taking the
form of a mix of 1 part brandy with 4 parts strong tea. Such was the affection
for the spirit in fact that it could have enjoyed global domination were it not
for the appearance in the 1870s of the phylloxera aphid, a bug that attacked
the grapes and decimated vineyards for twenty years, thereby enabling scotch
and whisky to get a grip on the market.
The Second World War helped revive spirits, so to speak, and cognac
was introduced to a wider audience including Asia Pacific, a market still crucial
to the industry today. Indeed, export remains the key to the success of brandy,
with the French only drinking around a mere 5 percent of their own annual
production. Throughout its history people have mixed brandy, and much of the
credit for early cocktail flourishes should be given to seafarers. In the 16th
century Sir Walter Raleigh’s Sack Possett was an early form of punch to which
French brandy was added, while in the late 18th century British naval hero
Horatio Nelson gave his name to the drink known as Nelsons’ Blood, which,
along with rum, is thought to describe a 50/50 mix of port and French brandy.
41 | H M P E 2 0 1
In the 1840s the English author Charles Dickens became an advocate of

the French fancy and championed its inclusion in punches, some of which are
referenced in A Christmas Carol, David Copperfield, and The Pickwick Papers.
Upon his death in 1870, no fewer than 216 bottles (eighteen dozen) marked
“pale brandy (F. Courvoisier)” were found in his cellar at Gad’s Hill Place in
Higham, Kent.
During the 19th century, interest in brandy cocktails traveled from
Europe to America via the Julep, the popularity and influence of which helped
to encourage mixing with the spirit. As if to reinforce this point, Jerry Thomas
opens his 1862 book Bartenders Guide with a Brandy Punch recipe and his
contemporary Harry Johnson used brandy in several of his recipes in his
Bartenders’ Manual. The spirit found companions in myriad mixed drinks, with
the Brandy Smash, Crusta, Fizz, and Daisy all enjoying a dose of a little
something French.
The damage caused by phylloxera obviously had an impact, denting the
chances of brandy cocktails, and whiskey emerged as a replacement as the
19th century drew to a close, with first gin and then vodka playing to the
crowd in the decades that followed.
In more recent times cognac producers have recognized the resurgence
of interest in historic drinks and have taken to reviving some of these classic
themes. Courvoisier in particular has
jumped on the punch bandwagon and
brought much of its history to our attention.
Cognac. Cognac is a brandy made

in the French region of Cognac. It is a
brandy made from grapes that are very
acidic. After fermenting into wine, it is
distilled twice within strict parameters.
Cognac is a blend of many vintages. The
age of Cognac is determined by the amount
of time spend in the oak cask. The labels
on the bottle will tell you the age of the
Cognac.
A. C. - Two years old. Aged in wood V.O. - Very OLD: Aged a

minimum of four years
V.S. - Very Special: Three years of aging in wooden casks. Also called
Three Star.
V.S.O.P - Very Special Old Pale: Minimum aging is eight years in wood
for the youngest in the blend. Industry average is between 10 and 15 years
old. Sometimes known as Five Star
X.O. - Extra Old: Also called Luxury. Has a minimum age of eight years.
This class also can include Napoleon and Vielle (“Reserve”)
Varietal - Made using only one type of varietal grape.
Vintage - Aged and was put into the bottle in the year of the vintage
42 | H M P E 2 0 1
Liquors, especially as many spirits today are available in flavour form (e.g.
flavoured Vodka). The most reliable rule of thumb is that liqueurs are quite
sweet and often syrupy in consistency, while liquors are not. Most liqueurs
have a lower alcohol content than spirits, but some contain as much as 55%
ABV. In parts of the United States, Liqueurs may also be called cordials, while
in Australia, cordial means concentrated non-alcoholic fruit syrup that is diluted
to taste as a non-carbonated soft drink.
Liqueurs have a wide range of flavors, from coffee to almond to orange.
There are also cream liqueurs, like Baileys Irish Cream, and crème liqueurs,
which are much sweeter and likened to a potent syrup, like crème de cacao.
Grand Marnier is a delicious example of an orange liqueur. It is an ingredient in
classic cocktails such as the whiskey daisy and makes a flavorful addition to
many recipes. It's also a delight when sipped as a nightcap in hot tea.
Other well-known liqueurs are amaretto, Chambord, Cointreau, crème de
cassis, crème de menthe, Irish cream, Kahlua, and the variety of flavorful
schnapps, to name just a few. Some are brand names and use exclusive recipes,
while others are made in a style with a signature flavor that are produced by
different companies.
Liquor. Liquor, also known as spirits, is an alcoholic beverage made of
grains or other plants that are fermented into a potent drink. Though a few
others fall into this category, it's generally accepted that six types of distilled
spirits are liquors: brandy, gin, rum, tequila, vodka, and whiskey.
The distillation process,
which occurs after fermenting,
separates the water from the
alcohol. This process increases
the alcohol content of liquor to
at least 20 percent alcohol by
volume (ABV). Brandy, rum,
tequila, and vodka are
generally 40 percent ABV,
while whiskey usually ranges
from 40 percent to 55 percent
ABV. Gin can range from 37
1/2 percent to 50 percent ABV. Liquors are the base of cocktails and mixed
drinks and are also very often drunk on the rocks and neat.
Bases for spirits. The bases used in the most common spirits are listed
below. In each case the base is made into a fermented liquid (alcoholic wash)
before
distillati
on can
take
place.
39 | H M P E 2 0 1
cognac takes on and develops flavors that include vanilla, hazelnut, cooked
citrus, and dried flowers. Aging also influences the quality grading of the spirit.
VS (Very Special) is the youngest cognac at a minimum of two years. VSOP
(Very Superior Old Pale) aging for a minimum of four years and XO (Extra Old)
youngest stored for six.
Many factors influence what ends up in the bottle and all in all it’s a
timeconsuming and complicated business, hence the price tag. Among the
more familiar cognac houses is Courvoisier. Its Exclusif range was designed for
mixing but I find the VS works just as well in long drinks, it’s a fresh brandy
and actually cheaper. Martell VS is another useful brand for longer drinks.
Again it’s a young and fresh cognac that works less well in short and stirred
cocktails.
Hennessy is another familiar name and the VS is rich,
sweet, and quite dry on the finish. If the budget will allow, the
XO is a little pricey but with its powerful leather nose and coffee
on the palate, it is excellent for serious and stirred drinks. Remy
Martin VSOP is a solid example of the age statement and has a
blend of four-to twelve-year-old cognacs. It’s affordable and
gives you dried flowers and apricot flavors to play with, although
it does have a dry finish and may need some sweeter ingredients
in the mix as a result. The Hine VSOP offers a little more with
plenty of floral notes to mix around, while retaining some of the
rich chocolate, making it great for cocktails.
It is worth hunting around for less obvious brands. For
example, the Frapin VSOP has plenty of warm apple flavors to
work with while the Louis Royer Force 53 VSOP (look for the
Louis Royer bee emblem on the label), is spicy and works well as
a contrast to sweeter flavors. The Grosperrin VSOP will give you
something fresher and cleaner but it also has a smoky finish. Cognac Leyrat
VSOP Light is, as indicated, slightly lighter and more tropical, and works well
with fruity long drinks.
Moving up a price notch you’ll discover lots of cocktail angles with the
Delamain Pale & Dry XO, a blend of several old Grande Champagne cognacs.
Rich, nutty, and sweet flavors are contrasted by citrus zest and spice on the
nose, with hints of hazelnut,
candied fruits, vanilla, and
spice. I particularly enjoy this
brandy in a Sidecar.
Cognacs from the fantastic
Pierre Ferrand cognac house in
the Charente region of France
offer plenty of different options
to investigate, but the Ambre
has been used to good effect
in cocktails, some of which can
be found in Modern Mixes.
44 | H M P E 2 0 1
The 1840 is also worth a sniff,

designed specifically for the
mixed drink. Merlet is another
house that has worked with
bartenders, particularly the
talented Tony Conigliaro,
who uses the Brothers Blend in
his Merlet Sangria.
American Brandy Brandy was introduced to California more than 200
years ago by Spanish missionaries. Taking advantage of the healthy soil, good
climate, and water, American brandy production primarily occurs in the San
Joaquin Valley. California producesthe largest percentage of American brandy,
and all California brandy has to be aged a minimum of two years. Here are
some popular brands:
✓ Carneros Alambic: The first alambic (cognac-style) brandy in
California.
✓ Christian Brothers: This brandy is processed and aged in Napa Valley.
✓ E. & J. Gallo: Gallo produces E. & J. Brandy (Gold), E. & J. V.S.O.P.
Brandy, and E. & J. White Brandy.
✓ Germain-Robin: Another excellent alambic brandy from California.
✓ Korbel: A California brandy from the Korbel Distillery
Pisco. Pisco is a South American brandy with a long history dating back
to the 16th century. It’s a colorless or amber-colored grape brandy. Pisco is
imported from both Peru and Chile, and both countries claim to be the original
producers of this spirit. Here are a few brands:
✓ Chilean Piscos: • Pisco Control • Pisco Especial
✓ Peruvian Piscos: • BarSol • Campo de Encanto Pisco • Macchu
Pisco • Pisco Portón • Tres Generaciones.
Brandies from Around the World. Check out the following list to find
the names of just a few brands that are worth trying:
✓ Asbach Uralt (Germany): The top-selling brandy in Germany.
✓ Aztec DeOro (Mexico): A 12 year old brandy made using the solera
method.
✓ Brandy de Jerez (Spain): Produced in southern Spain.
✓ Carlos I (Spain): Ranked among the finest in the world.
✓ Don Pedro (Mexico): Pot-stilled and solera-aged.
✓ Fellipe II (Spain): The number-one-selling Spanish brandy in the
United States.
✓ Metaxa (Greece): The most famous Greek brandy.
✓ Presidente (Mexico): The largest-selling brandy in Mexico and the
world.
✓ Stock 84 (Italy): Produced by Stock Distillery of Trieste, Italy.
Fruit Brandy. Fruit brandies are produced from all kinds of fruits. The
fruit is washed and ground into a mash. Water and yeast are added and
allowed to ferment. After the sugar metabolizes, the mash is pressed and the
liquid is then distilled. Some fruit brandies are aged in oak barrels. When
45 | H M P E 2 0 1
shopping for fruit brandies, you may see the term eau-de-vie, which refers to
any fruit brandy or any brandy not qualified as armagnac or cognac. Brandy
snobs often throw around this term. Some of the major fruit brandy types are
✓ Applejack: An apple brandy produced in the United States.
✓ Calvados: An apple brandy made from a variety of apples from
northwestern France.
✓ Framboise: Made from raspberries.
✓ Kirsch and Kirschwasser: Made from cherries.
✓ Poire: Made from pears, usually from Switzerland and France. (Poire
William is a pear brandy that contains a fully mature pear. While each pear is
still on the branch, it’s placed in the bottle. When the pear is mature, it’s
washed in the bottle, and the bottle is then filled with pear brandy.)
✓ Slivovitz: Made from plums, usually from Germany or Hungary.
Fruit-Flavored Brandies and Pomace Brandy. In the United States,
fruit-flavored brandies are classified as cordials and are usually bottled at more
than 70 proof. Sugar, natural coloring, fruit, and other flavorings are added.
You can find brandies flavored with such diverse ingredients as apricots,
bananas, coffee, blackberries, and peaches. Check out Chapter 6 for a more-
complete discussion of cordials.
Pomace brandies are produced by the fermentation and distillation of
grape seeds, stems, and anything that remains after grapes have been
pressed and their juices extracted. Pomace brandies are neither aged nor
colored. The most popular are grappa (Italian), marc (French), and orujo
(Spanish).
Storing and Serving Suggestions. Brandy is traditionally served
straight up in a snifter after dinner, but it’s also mixed with water or soda and
can be found in some famous cocktails, including the delicious Brandy
Alexander. Store an unopened bottle out of sunlight. After opening, a bottle of
brandy can last up to three years. Brandy doesn’t improve with age in the
bottle, so it will taste no better if you let it sit in the bottle in your basement
for ten years
The following are the famous Brandy cocktails.
Brandy Crusta. Created by Joseph Santini in the 1840s or 50s at the
City Exchange in New Orleans, it is thought that the first Crusta used brandy,
and this is certainly how it appeared in Jerry Thomas’ 1862 Bartenders Guide.
Glass: Champagne Flute
Ingredients: superfine sugar to rim zest

1/2 lemon thinly pared
2fl oz/60ml cognac
2 dashes Angostura bitters
3 tsp lemon juice
1 1/2 tsp sugar syrup
ice cubes
Garnish: Large Lemon Zest spiral

46 | H M P E 2 0 1
Procedure: Rim a glass with sugar and wrap the thinly pared peel of half a
lemon around the inside of it. Stir all the ingredients with ice and strain into
the glass. Garnish with a lemon zest spiral.
Brandy Punch. Selected as the first recipe in the celebrated Jerry

Thomas’Bartenders Guide (1862), this is an iconic drink. The book is revered
by bartenders around the world.
Glass: High Ball
Ingredients: 3fl oz/90ml brandy

2fl oz/60ml water
2 tsp sugar
1 tbsp raspberry syrup
3 tsp lemon
shaved ice
Garnish: Seasonal Berries, Orange Slices and Chunks of Pineapple
Procedure: Shake all the ingredients with ice, strain into a glass, and garnish
with seasonal berries, orange slices, and pineapple chunks.
Merlet Sangria. Something simple and familiar with a touch of cognac,

created by Tony Conigliaro who runs 69 Colebrooke Row in London and has
been named the best international bartender at the Tales of the Cocktail event
in New Orleans.
Glass: Wine Goblet
Ingredients: 1 3/4fl oz/50ml Merlet Brothers

Blend Cognac (VSOP)
1 3/4fl oz/50ml Merlet triple sec
1 bottle red wine soda water
1 orange cut into wedges
1 lemon cut into wedges
3 tsp superfine sugar
ice cubes
Garnish: Slice of Lemon
Procedure: Stir all the ingredients with ice in a large pitcher. Serve in a wine
goblet over fresh ice.
Rum
Rum is a result a distillation process of sugar cane, sugar cane syrup,
molasses, sugar beets, maple sap or other sugar cane by products. White
rums must be aged a minimum of one year. Gold rums are aged in wooden
barrels for a minimum of three years. This is a spirit made from the fermented
47 | H M P E 2 0 1
by-products of sugar cane. It is available in dark and light varieties and is

produced in countries where sugar cane grows naturally, for example, Jamaica,
Cuba, Trinidad, Barbados, Guyana and the Bahamas.
History of Rum. If ever a spirit conjures
up a scene it is rum, a drink that evokes visions
of lying on a sun-soaked beach lapped by a pure
and crystal-clear ocean. This drink justly deserves
such romantic rhetoric thanks to its associations
with global domination, cultural kudos, and high
seas skullduggery. Rum started to make its mark
in the 17th century when European nations were
sailing through the Caribbean establishing trade
routes. With spices already on the shopping list
and the horrific trade in slaves an established
practice, merchants were quick to recognize the financial value of sugarcane.
The Brazilians had already established a stranglehold over sugar, with
cachaça being the cane spirit of choice, but when the Europeans found a
cooperative climate for growing cane in the Caribbean, they established their
own playing field. The Europeans had a sweet tooth and the sugar rush that
ensued was not the side effect of overdosing on M&Ms, but rather a trade
boom with rum as the liquid legacy.
Barbados possibly takes credit for making the most of the early
transition from sugarcane to rum. The use of the word “rum” was first
recorded on the island in the 1650s, in conjunction with its other common
moniker of “KillDivil,” and Barbados certainly dominated the early days of
production. Jamaica also played a role, as did Haiti, and as the spirit started
making its way into American and European society it was mixed increasingly
in drinks.
The early 1600s were rinsed in punch as sailors returned to British
shores with sugarcane spirits such as arrack and then rum. They conducted
their own experiments on board, adding lime to the spirit to combat scurvy
and then sugar to temper the sour taste. Rum even became part of a sailor’s
salary in the British Navy in the form of the “rum ration,” a mind-bending 1/2
quart of rum a day, but in 1740 Vice Admiral Edward Vernon noticed how his
half-cut crew was less inclined to commit to hard slog and invented grog—rum,
water, and lime and rum featured on the naval payslip right up to 1970.
Along with legitimate seafaring types, pirates also barged their way into
rum’s history and their wickedness is usually blamed on the spirit’s prevalence.
The hard nut Edward Teach, known as Blackbeard, binged on rum before his
battles, and such was his affection for the spirit that when he died his skull
was converted into a sinister mug for the stuff. Pirates apparently preferred a
drink called Bumbo to the navy’s grog, possibly because this concoction of rum,
water, sugar, and nutmeg left out the sour lime.
By the early 19th century the landlubbers of Europe and the East Coast
of America had latched onto the spirit and were enjoying Flips with egg and
“Doctors,” which mixed rum with milk. Jerry Thomas includes rum in the Tom
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and Jerry cocktail in his Bartenders Guide or How to Mix Drinks (1862). He also
uses Santa Cruz rum in his Knickerbocker, and says of his Rum Flip: “Which
Dibdin has immortalized as the favorite beverage of sailors although we
believe they seldom indulge in it.” As the century came to a close disputes
over taxation and the restriction of trade routes distracted drinkers from rum
and made whiskey America’s domestic drink of choice, with gin also proving
popular at the start of the 20th century.
Cuba would eventually offer the spirit a degree of refinement and when
Don Facundo Bacardi started producing his light, crisp rum in 1862, it was
perfectly positioned for mixing. As the 20th century progressed, rum started to
make an impact on cocktails again. As a popular hangout for Americans during
Prohibition in particular, Cuba introduced us to the Mojito and the Daiquiri, the
latter being a regularly requested thirst-quencher from one-time resident
Ernest Hemingway. And while the 1959 Revolution stopped the comings and
goings to Havana, by this point rum’s status in the mixed drink was secure.
The 1930s saw the spirit move in a new kitsch direction when Victor
“Trader Vic” Bergeron and Ernest “Don the Beachcomber” Gantt tweaked its
identity toward a tiki sensibility. This embracing of Polynesian culture heralded
a swathe of exotically styled drinks and started a formidable trend still loved
by bartenders today. Tiki has had a major impact on rum cocktails and books
are filled with alluring tropical fruit tipples to add to the drier classics, inspiring
a boom in new rum knowledge and brands. The Daiquiri has become a revered
drink among bartenders while new tiki bars bloom like the garish floral shirts
of their owners.
The rum repertoire is even expanding beyond the Caribbean, and Latin
American countries with their own rum heritage are slowly gaining greater
recognition. So this is a rare old time for the spirit and one that should be
celebrated with a decent rum cocktail.
Grades of Rum.
The grades and
variations used to describe
rum depend on the
location where a rum was
produced. Despite these
variations, the following
terms are frequently used
to describe various types
of rum:
Light rums, also
referred to as silver or white rums, in general, have very little flavour aside
from a general sweetness. Consequently, they often serve as bases for
cocktails. Light rums are sometimes filtered after aging to remove any colour.
The Brazilian cachaça is generally this type, but some varieties are more akin
to “gold rums”. The majority of light rums come from Puerto Rico. Their milder
flavours make them popular for use in mixed drinks, as opposed to drinking
them straight.
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Gold rums, also called amber rums, are medium-bodied rums that are
generally aged. These gain their dark colour from aging in wooden barrels
(usually the charred, white oak barrels that are the byproduct of Bourbon
whiskey). They have more flavour and are stronger-tasting than light rum, and
can be considered midway between light rum and the darker varieties.
Dark rums, also known by their particular colour, such as brown, black,
or red rums, are classes a grade darker than gold rums. They are generally
aged longer, in heavily charred barrels, giving them much stronger flavours
than either light or gold rums, and hints of spices can be detected, along with
a strong molasses or caramel overtone. They commonly provide substance in
rum drinks, as well as colour. In addition, dark rum is the type most commonly
used in cooking. Most dark rums come from areas such as Jamaica, Haiti, and
Martinique.
Spiced rums obtain their flavours through the addition of spices and,
sometimes, caramel. Most are darker in colour, and based on gold rums. Some
are significantly darker, while many cheaper brands are made from
inexpensive white rums and darkened with caramel colour. Among the spices
added are cinnamon, rosemary, absinthe/aniseed, or pepper.
Flavoured rums are infused with flavours of fruits, such as banana,
mango, orange, citrus, coconut, starfruit or lime. These are generally less than
40% ABV. They mostly serve to flavour similarly themed tropical drinks but are
also often drunk neat or with ice.
Overproof rums are much higher than the standard 40% ABV, with
many as high as 75% to 80% available. An example is Bacardi 151.
Premium rums, as with other sipping spirits, such as Cognac and
Scotch, are in a special market category. These are generally from boutique
brands that sell carefully produced and aged rums. They have more character
and flavour than their “mixing” counterparts and are generally consumed
straight.
Cachaça the Brazilian rum known as cachaça differs from others
because it skips the molasses and instead uses pure sugar cane juice in the
distillation process.
Rhum Agricole similar to cachaça, rhum agricole is also distilled from
pure sugar cane juice. While rum generally does not have tight regulations on
its production, rhum agricole is an exception. Rhum agricole must be produced
in the French territories, most commonly the island of Martinique, and it is
governed by an AOC (appellation d’origine controlle), similar to Cognac. It is
distilled from fresh-pressed sugar cane juice using a Creole continuous column
still. The cane can only be harvested in the dry season and the juice must be
extracted within three days. Rhum agricole is noted for its grassy, sweet taste
because sugar cane is a grass. The purity of the juice imparts a special flavor to
this style of rum. Like most rums, it can be mixed into almost any cocktail you
can think of.
Rum Styles. While rum induces images of tropical palm trees and
pretty people on white beaches, there’s much more to the spirit than relaxing
in the Caribbean. In fact the attraction for the connoisseur is in the spirit’s
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complexity and range. If you tried to pigeonhole the category you’d have a
schizophrenic on your hands languorous as it is adventurous, rum is as erratic
(and erotic for that matter) as Sharon Stone’s character in Basic Instinct. So
once you’ve got some communication going it can be tough to identify how
things may develop from there.
Rum is produced from the juices extracted from sugarcane or from the
molasses produced when the juice is boiled and the sugar crystallizes. This is
then fermented and distilled, with a variety of stills used to change the profile,
from pot stills for rich and heavy rums, to column stills for lighter rums. Darker
rums have usually been matured in charred American white oak ex-bourbon
barrels and a tropical climate ensures the spirit rapidly takes on the tones,
aromas, and flavors of the wood. This also removes the harsh edge of the
spirit and adds fruity and buttery qualities, but the impact of the barrel is swift
and aging much longer than eight years can impose harsh tannins. Meanwhile,
the heat also sees plenty of the rum evaporate through the barrel during aging,
this being known as the angel’s share. So the trick is to monitor it closely
during the aging process, after which a skillful master blender fashions a
balance between the rums from different barrels.
White rum either forgoes this process or can be aged and then put
through charcoal filtration, as is the case with Bacardi. The brand’s ubiquitous
Superior white rum is the world’s biggest seller and probably already in your
cupboard, so makes for a solid starting point for cocktails. Light and delicate,
with floral notes and tropical fruit flavors, it mixes well in the Bacardi Cocktail
(obviously) and the Daiquiri.
Bacardi’s roots are in Cuba,
but the family was forced out of
the country during the 1950s
Cuban Revolution and the national
rum of choice these days is
Havana Club. This is a favorite in
Cuban-made Mojitos and the
three-year-old is crisp, light, and
fruity.
Barbados has heaps of heritage and produces fruity, sweet, and slightly
light but balanced rums. Mount Gay and Cockspur are familiar brands but
check out R.L. Seale’s modern Foursquare Distillery. Sip the R.L. Seale’s 10
Year Old for subtle cinnamon and rich caramel and citrus flavors, and the
Doorly’s XO is rich in sweet nuts and banana.
Jamaica is famous for its range, which results from complex methods of
fermentation, distillation, and blending, but traditionally Jamaican rums are
sweet and rich, with full flavors. Wray & Nephew is the most famous with the
Appleton Estate range a firm favorite with bartenders, while Wray & Nephew
overproof (63% ABV) is a cult classic, a uniquely punchy proposition with a
blend of sweet grass and banana.
In Trinidad and Tobago you’ll find Angostura and the 1919 is
full of tropical sweet guava and vanilla, rum to win over any skeptics. In
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St. Lucia the innovative St. Lucia

Distillers company produces hairman’s
Reserve, honey rich with fruits as dry
as they are juicy. Elements 8 is a
modern brand that has done a lot of
work with bartenders to develop rums
that work well in mixed drinks—the
Platinum is sweet but clean and is a
useful white rum to add a bit of
weight to Daiquiris.
In Bermuda you’ll find the
Gosling’s rums, including Gosling’s Black Seal, the trademarked rum in an
authentic Dark n’ Stormy. Brugal and Barceló are becoming more readily
available from the Dominican Republic, and Cruzan comes in from the United
States Virgin Islands.
From Haiti there’s Rhum Barbancourt made in the French agricole
tradition with fresh pressed sugarcane and aged in Limousin oak. The Special
Reserve (Réserve Spéciale) 8 Year Old is slightly spicy and woody with lots of
fruit. These methods are used in Martinique and Guadeloupe where you’ll also
discover rhum vieux, an aged rum of distinction. Clément Rhum Vieux Agricole
VSOP is being discovered by a new generation of connoisseurs.
A sample all these flavors in one go try Banks 5 Island Rum, which
blends Trinidadian rum with Jamaican, Guyanese, and Bajan and an
Indonesian Batavia arrack.
The Latin American rums of note include Flor de Caña from Nicaragua
and Zacapa from Guatemala. The Zacapa Centenario deserves special mention,
with rums aged from seven to twenty-three years using the solera method
(also used for sherry), where the rum passes through a vertical row of casks.
It’s rich in cherry and smoky chocolate flavors and aged at over 8,000 feet
(2,400 metres) above sea level, which limits the loss of rum that would
otherwise evaporate during the aging process.
Guyana is independent
nd has a Caribbean
sensibility but sits on the
east coast of South
America. Demerara is the
Traditional base for the
industry here, and the
Banks XM 10 Year Old and
VXO are clean and
competent while El Dorado
has a stunning range the
3 Year Old is a fantastic,
light rum and the outstanding 12 Year Old is extraordinary value for money.
Venezuela gives us Santa Teresa and its Santa Teresa 1796 is also aged
using the solera method. The oldest rum in the 1796 blend can be up to
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thirtyfive years old and the tobacco and coffee notes ensure sipping is a
unique experience. You’ll also find the splendid Diplomatico in Venezuela.
Navy rum has large doses of caramel added and brands of note include
Wood’s 100, Pusser’s from British Virgin Island Tortola and Lamb’s. And spiced
rum adds ingredients such as nutmeg, vanilla, fruits, and bark to a mixed rum
drink. Their number is increasing greatly, with Chairman’s Reserve and
Elements 8 among the brands launching spiced options. Kraken is the first
black spiced rum, Pink Pigeon is pimping expensive vanilla spice and Sailor
Jerry is one most will be familiar with. If you’re expanding horizons try
Foursquare Spiced—the Bajan spirit has some wonderfully natural cinnamon
and ginger flavors.
The following are the famous Rum cocktails.
Mojito. In Cuba they’ll serve the drink over cubed ice and the process is
properly rapid, although not always balanced. Aesthetically it’s not as
pleasing—but then you’re in Cuba and, frankly, who cares, right?
Glass: Highball
Ingredients: large lime wedge

2fl oz/60ml white rum
6 fresh mint leaves
1 tsp sugar syrup
ice cubes
soda water
sprig of mint
Garnish: Sprig of Mint
Procedure: Muddle the mint leaves and sugar syrup in a glass, add the rum
and lime juice, and fill with crushed ice. Stir and top with soda water. Top with
more ice if necessary and garnish with a sprig of mint.
Daiquiri. This frozen, blended Daiquiri is also taken from Bar Florida
Cocktails and is referred to as “Florida Style.”
Glass: Martini or coupe
Ingredients: 2fl oz/60ml white rum

1 tsp maraschino liqueur juice
1/2 lime
10fl oz/300ml crushed ice
Garnish: Cherry
Procedure: Add all the ingredients to a blender with the crushed ice and blend
for a few seconds. Pour into a glass and garnish with a maraschino cherry.
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Piña Colada. The Piña Colada is a slightly camp and creamy show-off, but
this oft derided yet delicious cocktail is a true classic. Balancing its creamy
constitution with the punch of the pineapple, it is a drink that refreshes the
palate and simultaneously satisfies the sweeter tooth.
Glass: Hurricane or coupe
Ingredients: 1 3/4fl oz/50mlwhite rum

2 1/2fl oz/75ml pineapple juice
1fl oz/25ml Coco López cream of coconut
1fl oz/25ml light cream
10fl oz/300ml cracked ice
Garnish: Pineapple Chunk and Cherry
Procedure: Blend all the ingredients with the cracked ice for several seconds
and pour into a glass. Garnish with a pineapple chunk and a cherry and serve.
Tequila
Tequila is a unique Mexican spirit distilled from the Blue Weber Agave
plant. This plant can be found in and around the city of Tequila, northwest of
Guadalajara and in the highlands of the North Western State of Jalisco. Similar
to the Champagne region of France, only spirits distilled from the Blue Weber
Agave in these regions can rightly bear the name Tequila.It is traditionally
drunk after a lick of salt and a squeeze of lime or lemon.
History of Tequila. Some readers may
approach this chapter with the sense of foreboding
normally reserved for a police line-up. After all,
tequila tends to trigger memories of lurid nights
slamming shots before bouts of violent sickness.
But try and rein in the prejudices, because tequila’s
infamous reputation is immensely unfair and by
ignoring this drink you’re missing out on one of
hippest spirits for the hip flask and one of the most
interesting in cocktails. In fact this emphatically
misunderstood Mexican tipple has become
something of a bartender favorite.
The mythology that shrouds tequila has
inspired drinksmiths to dig deeper into the essence
of the spirit and they’ve discovered much to celebrate, not least its vivid
history, which dates back to the Aztecs in 14th-century Mesoamerica.
The Aztecs revered the agave, the plant at the heart of tequila, and
used it in everything from soap and rope to sneakers and stationery. They also
fermented its juice and served up a beverage known as pulque, usually
imbibed when they wanted to chat with their gods—the addition of some
booze no doubt facilitating the imagination and conversation. Among the
dearest of deities was Mayahuel, the goddess of fertility, who had once turned
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Procedure: Rim a glass with sugar and wrap the thinly pared peel of half a
lemon around the inside of it. Stir all the ingredients with ice and strain into
the glass. Garnish with a lemon zest spiral.
Brandy Punch. Selected as the first recipe in the celebrated Jerry

Thomas’Bartenders Guide (1862), this is an iconic drink. The book is revered
by bartenders around the world.
Glass: High Ball
Ingredients: 3fl oz/90ml brandy

2fl oz/60ml water
2 tsp sugar
1 tbsp raspberry syrup
3 tsp lemon
shaved ice
Garnish: Seasonal Berries, Orange Slices and Chunks of Pineapple
Procedure: Shake all the ingredients with ice, strain into a glass, and garnish
with seasonal berries, orange slices, and pineapple chunks.
Merlet Sangria. Something simple and familiar with a touch of cognac,

created by Tony Conigliaro who runs 69 Colebrooke Row in London and has
been named the best international bartender at the Tales of the Cocktail event
in New Orleans.
Glass: Wine Goblet
Ingredients: 1 3/4fl oz/50ml Merlet Brothers

Blend Cognac (VSOP)
1 3/4fl oz/50ml Merlet triple sec
1 bottle red wine soda water
1 orange cut into wedges
1 lemon cut into wedges
ice cubes
Procedure: Stir all the ingredients with ice in a large pitcher. Serve in a wine
goblet over fresh ice.
Rum
Rum is a result a distillation process of sugar cane, sugar cane syrup,
molasses, sugar beets, maple sap or other sugar cane by products. White
rums must be aged a minimum of one year. Gold rums are aged in wooden
barrels for a minimum of three years. This is a spirit made from the fermented
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according to how they're finished. Some tequilas are unaged and clear
(blanco tequila). Others take on a brown color from one of two possible
sources: caramel or other additives (gold tequila) or barrel aging (reposado
and añejo tequilas).
Blanco Tequila: Blanco (or silver, white) tequila is a clear spirit. These
tequilas are rested no more than 60 days in stainless steel tanks if they are
aged at all. In general, it's a quality, affordable, all-purpose tequila to keep in
stock.
Joven Tequila: Joven (young) or oro (gold) tequilas are often unaged
tequilas. Unlike the other styles, they are typically not 100 percent agave, but
instead a mixto. These tequilas may be colored and flavored with caramel, oak
extract, glycerin, syrup, and other additives. It was the most widely distributed
type in the U.S. during the late 1900s and has been almost entirely replaced by
the other types today because of the difference in quality.
Reposado Tequila: Reposado (rested) tequilas are aged in wood casks
for a minimum of two months; many from three to nine months. The barrels
mellow the flavors of a blanco and impart a soft oak flavor while giving the
tequila a light straw color. Many distilleries age their tequilas in used bourbon
barrels, which adds another dimension to the finished taste. Reposado tequilas
are the middle ground of the three main types of tequila today.
Añejo Tequila: Añejo (old) tequila is aged, often in white French oak or
used bourbon barrels, for a minimum of one year to produce a dark, very robust
spirit. Most añejos are aged between 18 months and three years. These tend to
be very smooth with a nice balance of agave and oak flavors accented by
butterscotch and caramel undertones.
Extra-Añejo Tequila: The change in the tequila market of recent
decades led to the creation of the fifth type of tequila in 2006, which is
labeled extra-añejo or muy añejo (extra-old). These tequilas spend over three
years in barrels and have a profile that rivals some of the oldest whiskeys you
can find.
Tequila is very versatile and you can drink it in many ways. It's
commonly enjoyed as a shot, either straight, with a lemon and salt or with
mixers. Tequila cocktails are diverse, ranging from shaken martini-like drinks to
refreshing soda or juice highballs. Fruity margaritas (blended or shaken) are
very popular and tequila's the perfect match for spicy cocktails. You can even
find sweet or creamy tequila recipes. Aged tequilas are often sipped straight,
whether that's chilled or on the rocks. Tequila is a great pairing for Mexican and
Tex-Mex food and tequila cocktails make a nice addition to barbecues and
summer parties.
Tequila styles. Tequila is the name of the spirit made from the agave,
but there are around 150 different species of agave plant, so when I refer to
“tequila” it is to a very specific spirit within the mezcal family, in much the
same way that cognac belongs to the brandy family. Tequila is produced in a
delimited region largely based in the Mexican state of Jalisco. It can be made
in other parts of the country, including the bordering states of Guanajuato and
Michoacán, but production of the spirit is fiercely protected so, mercifully, you
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won’t find an “authentic Siberian tequila” on the shelves.

The spirit is made from the fermented juice of the agave, a plant that
comes from the lily family (so it’s not a cactus a common misconception), and
to produce tequila the distiller needs to use the blue agave variant. The juice is
taken from the huge bulb, or piña, at the base of the plant. The tequila can be
“100 percent agave,” produced using juice only from the plant, or “mixto,”
which includes up to 49 percent of other fermentable sugars. For the purposes
of this chapter, I’m going to suggest you try to source 100 percent agave
tequila. That’s not to say that the variations are unworthy, it’s just this is what
most bartenders use in their recipes.
Terroir, a location’s unique combination of climate and geology, also
plays its part and agave plants growing in different parts of Jalisco impart
different flavors. Those in the highlands are typically lighter, sweeter, and
fruitier, while the lowlands produce a more earthy, spicy, and vegetal flavor,
although this is a generalization since time in barrels and expressions of age
are also crucial to the taste profile. Tequilas break down into blanco, which is
typically unaged; gold, which has caramel added; reposado, which is rested for
two to twelve months in oak; añejo, aged for a minimum of one year; and
extra añejo, aged in oak for more than three years.
And, boom, that’s everything there is to know about tequila .Of course
it’s not; there are entire books devoted to the delicious liquid, but this whistle-
stop tour gives you something to discuss while you’re making your Margarita
and mentally transporting yourself to Mexico.
So which one to buy? familiar mainstream brands, Jose Cuervo and
Sauza among them, with Patron being another that has crept into the
consciousness through shows like the popular comedy-drama Entourage. They
might be in your cupboard but if you’re replenishing stocks, take the
opportunity to experiment with less familiar brands, and if you’re mixing then
start with blancos or reposados. The añejos and extra añejos are a little more
pricey and best for sipping, or for use in spirituous, stirred concoctions.
Arette is a fine starting
point, and the blanco is a
perfect buddy for the home bar.
Light, slightly floral on the nose,
and smooth but with hints of
earth and spice. Master distiller
Solomon Rosas puts a lot of
stock in water quality and the
L’eau d’Arette is, in my opinion,
très belle, contributing to a fine
freshness in this tequila.
Don Julio is as rich in history as it is in taste and legend has it that Julio
Gonzàlez, the man who gives his name to the spirit, was active in a distillery
from the tender age of seven. The reposado works well in mixed drinks and
has a sweet vanilla profile, warm winter fruits, oaky elements, and a little bit
of spice as well.
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El Tesoro, a highland tequila, comes from the Camarena family who use
traditional and artisan production methods. Push the boat out here and try the
añejo. Aged for two to three years it has a touch of dried fruit but also a hint
of mint that invites experiments with mixing. And try the El Tesoro Paradiso if
you’re feeling flush; aged in cognac barrels, it’s one for sipping.
Herradura is a lowland tequila and the añejo is award-winning, giving a
woody cinnamon flavor, with some spice. But the blanco is great for mixing,
with plenty of agave and hints of pear and honeyed fruit.
Ocho is a collaboration
between Tomas Estes and the
Camarena family of distillers, who
take a single-estate approach to
agave, much like winemakers.
Tomas knows his Margaritas inside
out and the blanco is a special
tequila to use in this drink.
Siete Leguas takes its name from Mexican Revolutionary general
Pancho Villa’s favorite horse, and anything named after a horse is good, right?
Right. The older distillery still uses mule-powered tahona wheels and produces
a luxury, artisan version, but the blanco is as smooth as it is spicy, with a
touch of grapefruit.
Tapatio is a fine example of a traditional highland tequila, which comes
from the La Alteña distillery. A tapatio is also a colloquial term for a man from
Guadalajara, Jalisco’s capital, or for anything associated with the city. The
blanco is spicy and punchy, and mixes well with mint and ginger. Tezón
embraces tequila history through its production method, also using the tahona
wheel to crush the agave piña.
Tezón derives from the word tezontle, the stone used for the crushing
wheel. The añejo is beautiful neat, but try the blanco for mixing. It has a
savory pepper profile with a little citrus in there as well. The same distillery
produces Olmeca Altos, designed by master distiller Jesús Hernàndez and
bartending legends Henry Besant and Dre Masso, which works excellently in
cocktails.
The Kah, inspired by the traditional
calaveras (skulls made of sugar) used
in Día de los Muertos (Day of the
Dead) rituals to symbolize death and
rebirth. One to have on the home bar
since it comes in a painted skull.
Honey or agave syrups are worth experimenting with in any tequila
cocktail. Agave syrup is normally the
slightly sweeter of the two. Historically the approach has been to look to citrus
flavors, but when you consider all the spice and agave richness on offer there’s
a host of other flavors to play with, including vegetal and smoky ingredients.
The following are the famous tequila cocktails.
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Tequila Sunrise. A very familiar one, Tarling made a drink called the
Jalisco, which is clearly a precursor of the cocktail. La grenade is French for
pomegranate, but when Tarling was mixing drinks, the grenadine that he used
would have differed from the grenadine that made Jalisco popular.
Glass: Highball
Ingredients: 1 1/2fl oz/45ml tequila
3fl oz/90ml orange juice
ice cubes
3 tsp grenadine
Garnish: Cherry (optional)

Procedure: Pour the tequila and orange juice over ice in a glass
and stir. Slowly pour the grenadine over the top.
Frozen Margarita. A drink so popular in the 60s that in 1971 Dallas

restaurateur Mariano Martinez invented a machine devoted to making it.

Ingredients: salt to rim glass
2fl oz/60ml tequila
1fl oz/25ml Cointreau
1fl oz/25ml lime juice
ice cubes
Garnish: Lime Wheel

Procedure: Rim a glass with salt, and add the remaining ingredients to a
blender with a cup of ice. Blend until slushy, pour into the glass, and garnish
with a lime wheel.
Hey Nineteen. James Hill is a pioneering bartender and owner from the
north of England. He created this cocktail at his bar The Great Gatsby in
Sheffield.
Glass: Rocks
Ingredients: 1 3/4fl oz/50ml Jose Cuervo Tradicional tequila
2 tsp Heering cherry brandy
1 tsp Punt e Mes dash Peychaud’s bitters
1 tsp agave syrup
ice cubes
Garnish: 2 Cherries
Procedure: Stir all the ingredients in a mixing glass with ice, and strain into a
rocks glass over one large piece of ice. Garnish with the two cherries, picked
on a stick.
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Vodka
A highly rectified as very pure patent still spirit. It is
purified by being passed through activated charcoal,
which removes virtually all aroma and flavour. It is
described as a colourless and flavourless spirit.
Vodka is an alcoholic beverage distilled at a high
proof from a fermented vegetable or grain mash. Proof is
a measurement of the alcohol content. Each degree of
proof equals a half percent of alcohol. Thus, 100 proof is
that which contains 50% alcohol, 90 proof contains 45%,
and so on. Because distilled vodka can have a proof as
high as 145, all taste and odor has been eliminated,
making vodka a neutral spirit. Water is added to bring the
proof down to a range between 80 and 100.
History of Vodka. Although vodka only earned its
cocktail stripes midway through the 20th century, it was
produced in Eastern Europe centuries before this. Quite
who deserves credit for its creation is a long, drawn-out
debate dating back to the 1400s, but the Russians and the Poles barge their
way to the front of the provenance queue. The Poles sneak ownership with the
earliest written evidence in 1405, but the Russians will bear hug anyone
caught saying so.
The Russians and Poles originally flavored these early tonics with
berries, herbs, spices, and even grass, and, as with most of the spirits in this
book, vodka started life masquerading as a medicinal beverage. However, as
people wised up to the recreational benefits of the spirit, the flavors were
dropped and distillers began a quest to create a pure, neutral liquid. This trend
quickly spread to other parts of Europe, and by the time the Scandinavians
had mastered techniques in the mid-1700s they had nearly 200,000 stills
producing vodka.
Despite this European success, it took time for the spirit to get noticed
in mixed drinks hubs, and as a result vodka was a minor contributor to the
concoctions of the golden age of cocktails. Shortly before the Second World
War it had earned recognition as an ingredient that could mellow out the likes
of gin or scotch, and by the end of the war it was becoming more of a
mainstay, with vodka-based cocktails finally finding space on menus. But like a
tortoise with badly fitting running shoes it still struggled to keep pace, and the
only drinks really fighting vodka’s corner in the early 20th century were the
Bloody Mary and the Moscow Mule.
The Bloody Mary first revealed its rouged up cheeks in the 1920s, and
was made famous in the United States after its creator moved to the St. Regis
Hotel in New York after Prohibition. The Mule meanwhile evolved by accident
after Russian-born Vladimir Smirnoff sold his vodka rights to an American.
After a rocky start, the brand ended up in the hands of Jack Morgan who,
while sitting in the Cock ’n’ Bull bar in Los Angeles some time in 1941, ordered
his vodka, ginger beer, and lime mixed in a copper mug. This fad swept the
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thirtyfive years old and the tobacco and coffee notes ensure sipping is a
unique experience. You’ll also find the splendid Diplomatico in Venezuela.
Navy rum has large doses of caramel added and brands of note include
Wood’s 100, Pusser’s from British Virgin Island Tortola and Lamb’s. And spiced
rum adds ingredients such as nutmeg, vanilla, fruits, and bark to a mixed rum
drink. Their number is increasing greatly, with Chairman’s Reserve and
Elements 8 among the brands launching spiced options. Kraken is the first
black spiced rum, Pink Pigeon is pimping expensive vanilla spice and Sailor
Jerry is one most will be familiar with. If you’re expanding horizons try
Foursquare Spiced—the Bajan spirit has some wonderfully natural cinnamon
and ginger flavors.
The following are the famous Rum cocktails.
Mojito. In Cuba they’ll serve the drink over cubed ice and the process is
properly rapid, although not always balanced. Aesthetically it’s not as
pleasing—but then you’re in Cuba and, frankly, who cares, right?
Glass: Highball
Ingredients: large lime wedge

2fl oz/60ml white rum
6 fresh mint leaves
1 tsp sugar syrup
ice cubes
soda water
sprig of mint
Procedure: Muddle the mint leaves and sugar syrup in a glass, add the rum
and lime juice, and fill with crushed ice. Stir and top with soda water. Top with
more ice if necessary and garnish with a sprig of mint.
Daiquiri. This frozen, blended Daiquiri is also taken from Bar Florida
Cocktails and is referred to as “Florida Style.”
Ingredients: 2fl oz/60ml white rum

1 tsp maraschino liqueur juice
1/2 lime
10fl oz/300ml crushed ice
Garnish: Cherry
Procedure: Add all the ingredients to a blender with the crushed ice and blend
for a few seconds. Pour into a glass and garnish with a maraschino cherry.
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Flavorings.In the latter part of the twentieth century, flavored vodkas

became popular. Thus, herbs, grasses, spices, and fruit essences may be
added to the vodka after distillation
Types of Vodka.
There are only three
types of vodka. Unlike
whiskeys or gins, the
types of vodka are
much more limited and
aren’t distinguished by
how long it’s aged in a
barrel or the region it’s
produced in. As a result, these vodkas can be separated by plain, flavored, and
fruit & herbal vodkas (infused). The simplicity of the vodka is what makes it
popular. The following are the types of vodka;
Plain Vodka. The traditional vodka consists of about 95 percent
alcohol and high-quality vodkas are 96.5 percent alcohol. There is a lot of
sophistication that goes into making other spirits, but vodka is the simplest
spirit to make in the industry. It consists of only two parts: water and ethanol,
40 percent and 60 percent, respectively. That’s it. It technically has no taste so
enjoying the taste is basically saying you enjoy the taste of ethanol. Plain
vodka is known for its immediate kick, and because it has no taste, it’s likely
the most popular spirit on the planet for cocktails.
Fruit and Herbal Vodka (Infusions). This type of vodka relies
heavily on the infusion process, which requires a longer production window.
But the results present a much more flavorful spirit filled with colors and
aromas. The infusion takes about three solid weeks, it’s then filtered, and
finalized through the aging process. The infusion process is actually
manageable at home and we have a how-to guide ready for you here. Infused
fruits and herbs transform vodka in the same fashion fruits and herbs
transform gin. Although the results are very different from each other, both
end products result in unique and creative spirits that are sure to tantalize
taste buds.
Flavored Vodkas. This type of vodka is not new and there has been
rising popularity in flavored vodkas for years now. Flavored vodkas have
become in-demand because in part because of its versatility in unique flavors.
This is why vodka has dominated the flavored spirits market. Classic flavor;
strawberry, black currant, apple, lemon, banana, mandarin, vanilla, citron and
orange. Other creative and unique flavors include salted caramel, peanut
butter and jelly, bacon, glazed donut, rainbow sherbert, and marshmallows.
Manufacturing Process. Mash preparation, the grain or vegetables
are loaded into an automatic mash tub. Much like a washing machine, the tub
is fitted with agitators that break down the grain as the tub rotates. A ground
malt meal is added to promote the conversion of starches to sugar.
Sterilization and inoculation, preventing the growth of bacteria is very
important in the manufacture of distilled spirits. First, the mash is sterilized by
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heating it to the boiling point. Then, it is injected with lactic-acid bacteria to

raise the acidity level needed for fermentation. When the desired acidity level
is reached, the mash is inoculated once again. Fermentation, the mash is
poured into large stainless-steel vats. Yeast is added and the vats are closed.
Over the next two to four days, enzymes in the yeast convert the sugars in the
mash to ethyl alcohol.
Distillation and rectification. the liquid ethyl alcohol is pumped to stills,
stainless steel columns made up of vaporization chambers stacked on top of
each other. The alcohol is continuously cycled up and down, and heated with
steam, until the vapors are released and condensed. This process also
removes impurities. The vapors rise into the upper chambers (still heads)
where they are concentrated. The extracted materials flow into the lower
chambers and are discarded. Some of the grain residue may be sold as
livestock feed.
Water added, the concentrated vapors, or fine spirits, contain 95-100%
alcohol. This translates to 190 proof. In order to make it drinkable, water is
added to the spirits to decrease the alcohol percentage to 40, and the proof to
80.
Bottling, alcoholic beverages are stored in glass bottles because glass is
non-reactive. Other receptacles, such as plastic, would cause a chemical
change in the beverage. The bottling procedure is highly mechanized as the
bottles are cleaned, filled, capped, sealed, labeled, and loaded into cartons.
This can be done at rates as high as 400 bottles per minute.
Quality Control. Although tasters draw off quantities of vodka for
sampling throughout the distilling process, most of the controls on vodka
quality come from local, state, and federal governments. At the federal level,
the Bureau of Alcohol, Tobacco and Firearms issues strict guidelines for
production, labeling, importation, advertising, and even plant security. For
example, charcoal-filtered vodka imports are not permitted. Flavored vodkas
must list the predominant flavor (pepper, lemon, peach, etc.) on the label. The
relationships between suppliers and producers are strictly regulated as well.
Vodka styles. While it was late out of the traps, vodka has raced to
become the world’s number one selling spirit. So successful is it that there are
now more than 1,000 brands clogging up spirit shop shelf space in bars and
stores and, when it comes to selecting a style, the truth is the choice is
baffling beyond belief. Contributing to the category’s confusion is the fact that
there are very few distilling restrictions. Vodka can be made anywhere in the
world and its base can be agriculturally sourced ingredients ranging from
traditional potatoes and grain to grapes and even beets.
Stolichnaya a Russian vodka with winter
wheat at its base so there’s a light element of grain
with an oily mouth feel. A traditional Polish brand
meanwhile is Luksusowa. The Poles prefer not to
add anything to sweeten their spirit and as a result
you get lots of complexity in this style. The potato
base is sweet naturally and it’s also important to
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the mouth feel of this vodka, which is creamier

than other types.
Wyborowa is a fine Polish vodka that is
rye-based, and hence crisp and clean with a hint
of citrus. It has plenty of length so it can still
stand out in the likes of a Bloody Mary.
Belvedere is also Polish and uses rye as its grain
base. This brand is a luxury choice and offers
some excellent flavors, including a pink
grapefruit variant that is great in dry cocktails.
Grey Goose is a friend of fashionistas and
comes from France. The French use a mix of
grains and this vodka is a bit softer than some,
plus the brand has a pear flavor in the portfolio,
which is fun to play with. Ketel One is a very balanced Dutch vodka, crisp and
citrusy but offset with a slight nuttiness. It was designed to make the perfect
Vodka Martini and its citron flavor is fantastic in a Cosmopolitan.
Chase vodka is made in the county of Herefordshire, UK, from potatoes
grown on the farm next to the distillery and is an excellent example of
boutique and artisan craftsmanship. Meanwhile, Adnams brewery has recently
turned its hand to distilling and its fantastic oak aged North Cove vodka comes
in at 50% ABV. The same goes for Hangar One from the US, whose flavored
varieties are particularly fine.
42 Below from New Zealand, a green choice made from GM-free wheat
in pure air conditions at 42 degrees latitude below the equator. Or head to
Scandinavia where you’ll find the ubiquitous Absolut in Sweden. Vodka was
originally flavored and the trend has been revived. If you are looking for
unique essences you’ll find wormwood at the base of the Czech Babička
(pronounced Ba-bitch-ka, which makes naming your cocktails interesting), a
profile that makes it a herbal proposition. Żubrówka uses bison grass from the
Polish Białowieża Forest, making it slightly sweet against its peppery rye grain
perfect with apple juice.
Crystal Head flavored but worth having on a drinks trolley because it
comes in a crystal, skull-shaped bottle and was created by legendary
Ghostbuster Dan Aykroyd. I ain’t afraid of no ghosts.
The following are the famous Vodka cocktails.
Cosmopolitan. Taken from Dale DeGroff’s The Craft of the Cocktail.
Glass: Martini
Ingredients: 1 1/2fl oz/40ml citrus vodka

3 tsp Cointreau
2 tsp lime juice
4 tsp cranberry juice
ice cubes
Garnish: Flamed Orange Peel

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Procedure: Shake all the ingredients with ice and strain into a glass. Garnish
with flamed orange peel.
Bloody Mary. The drink’s creation is the stuff of myth and legend, but
many argue that Fernand Petiot invented it at Harry’s New York Bar, Paris, in
1920. It is thought he was experimenting with tomato juice and vodka in the
bar and possibly named it after the older daughter of Henry VIII, Protestant-
executor Mary Tudor, or a customer of his named Mary.
Glass: High ball
Ingredients: salt and pepper to rim

1 3/4fl oz/50ml vodka
2 1/2 tsp lemon juice
7fl oz/200ml tomato juice
4 dashes Tabasco
8 dashes Worcestershire sauce
1 tsp horseradish
pinch celery
salt
ice cubes
Garnish: Celery Stalks and slice of Lemon
Procedure: Rim the edge of a glass with salt and pepper. Place the remaining
ingredients in a shaker, tumble gently, and pour into a glass over ice. Garnish
with a stalk of celery and slice of lemon.
Eighteen Seventy Nine Light. A fruity, and from the mixing mind of Bex
Almqvist of Sweden for Absolut.
Glass: Coupe
Ingredients: 1 3/4fl oz/50ml Absolut vodka

3 tsp Lillet Blanc
1fl oz/25ml cloudy apple juice
1fl oz/25ml lime juice
3 tsp elderflower cordial
1 tsp sugar syrup
2 dashes orange bitters
6 mint leaves
Garnish: Mint Leaves
Procedure: Shake all the ingredients, double strain into a glass, and garnish
with a mint leaves.
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Whisk(e)y
Whisky (no E) refers to a product from Scotland or the U.S. Whiskey
(with E) refers to a product from Ireland or Canada. Whiskey is a spirit that is
distilled from a fermented grain mash. Fermentation is when sugars are
converted to alcohol via chemical breakdown. Grain is a cereal crop such as
barley or corn. Mash is a combination of grains and water. So whiskey is
created from a complex process where the sugars in certain grains are broken
down and turned in to alcohol.
Whisky or whiskey is a spirit made from cereals:
Scotch whisky from malted barley; Irish whiskey usually
from barley; North American whiskey and Bourbon from
maize and rye. The spelling whisky usually refers to the
Scotch or Canadian drink and whiskey to the Irish or
American.
Whiskey only ages in the barrel. If you buy a
bottle of 12 year old whisky, 6 years later it is still a 12
year old whisky as it does not age in the bottle. An age
statement on the bottle refers to the youngest whiskey
in the bottle. A 12 year old labelled bottle may contain
whiskey that is older than 12 years, but may not contain
anything younger. Age can be a good guide on the
quality of a whiskey but it is not the be all and end all. Many distilleries are
creating excellent whiskies without age statements.
The words that we use to describe whiskey are the flavours that we can
detect in them. What flavours you experience will depend on lots of factors,
including your experiences with the flavours and how many whiskies you have
tasted. It can be useful to read some reviews of a whiskey before tasting it
and see if you can experience the flavours that the reviewers are describing.
Here are some examples of common flavours: oak, chocolate, citrus, sherry,
floral, vanilla, cereal, malt, earth, dried fruit, cooked fruit, ripe fruit, nut,
leather, smoke, salt, brine, medicine, fish.
History of Whiskey. The influence of alcohol had a great effect on the
development of the human civilization. As the wine, crated over 8 thousand
years ago managed to infuse itself into many religions and customs over the
world, whisky managed to became synonym of a Scottish history and one of
the most popular modern alcoholic beverages. Although the national drink of
the Scots gained worldwide popularity after 15th century, the origin of whisky
can be traced to much older periods of our history.
Whisky is made via distillation of fermented grain and first records of
that process was found in the archeological digs of millennia BC Babylon and
Mesopotamia. Initially used for creation of perfumes and aromas, distillation
2nd slowly spread across the ancient civilizations where it received numerous
adaptations and improvements, finally finding its home behind the walls of the
European Christian monasteries. Stability of their order and the need to
produce several types of alcoholic beverages that were used is several of their
religious ceremonies preserved the process of fermentation and distillation
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during the harsh times of dark and

middle ages. It is believed that
distillation came to the areas of Ireland
and Scotland between 11th and 13th
century with Christian monks, but some
records show that Ancient Celts practiced
distillation during the production of their
"uisgebeatha" (water of life). Low access
to grapes was one of the deciding
factors in the popularization of beer and
whisky in northern Europe. Through the
decades of perfecting the process of
distillation, Scotts soon become the
world leaders in production of quality
whisky. By the time the first written
record of whisky appeared in 1494,
production and consumption of whisky in Scotland have already reached mass
appeal. In that historic record, Friar John Cor received "eight bolls of malt to
make aqua vitae", which was enough for the production of around 1500
bottles of whisky.
Popularity of whisky continued to grew during the early years of 16th
century, until 1541 when English King Henry VIII dissolved monasteries in
Scotland. This event forced newly unemployed monks to start private
production of whisky, and they soon spread their knowledge across entire
Scotland. In the beginning of the 18th century, Scott's love toward the whisky
would be put to test again when English crown merged with the Scotland and
imposed new harsh taxes on any unlicensed alcohol brewery. To combat this
taxes which greatly reduced production of whisky in entire Northern Europe,
Scottish brewers started producing their beverage illegally. Thousands secret
distilleries started making whisky all across the northern England, often
working only during night when low visibility hid the smokes from their fires
(during this period whisky received his famous nickname "moonshine").
Smuggling of whisky soon became an art form, and numerous fights between
smugglers and Scottish and English government officials fought daily for over
150 years. During the years of Scott's taxation, shortages of whisky around
the world had great impact on several countries. Most notably,
during American Revolution whisky became very scarce and was often used as
a currency. Few years after end of the war, US Government repeated the
same mistake as in Scotland and introduced heavy taxes on the ingredients,
production and sales of whisky. This brought great dissatisfaction among US
farm workers, who promptly started famous "Whisky Rebellion".
End of the struggles for whisky makers in Scotland finally came in 1823,
when English government introduced a law that enabled legalization of whisky
production. This event rejuvenated whisky manufacturing across entire
Scotland and Ireland, and drove new wave of technical innovation. One of the
greatest inventions of that time was "continuous still" that was brought
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by Robert Stein (and later patented by Aeneas Coffey). It enabled brewers to

produce whisky much faster, and to make drink of higher quality. Second half
of 19th century was marked by two important events. Scott Andrew
Usher successfully perfected blended whisky, and managed to market it to the
rest of the world making it one of the most successful alcoholic beverages.
Another factor was the sudden spreading of the pest Phylloxera which
managed to decimate worldwide production of wine. Faced with greatly
reduced output of new wines, worldwide drinking population turned their
attention to the whisky.
The last big hit on the worldwide production of whisky happened during
first half of 20th century. After few centuries of making whisky in North
America (from 1823 they called it Bourbon), distilleries overnight become
illegal when public pressure forced US government to ban sale, manufacturing,
and transportation of alcohol between 1920 to 1933. During the period
of Prohibition distilleries all around the US received crippling blow, and only
very limited production of religious wines and medicinal whisky was allowed to
remain. As with the 150 yearlong alcohol ban in Scotland, United States public
soon began its own underground movement for production and transportation
of alcohol. Rise of small crimes, formation of very organized criminal
organization and public pressure brought the end of Prohibition in 1933, but
the consumption of alcohol remained in pre-prohibition levels for the next
three decades. Advancements within the alcohol industry were also severely
crippled, and vast majority of pre-prohibition breweries were forced to shut
down their businesses, which led to the closure of many taverns, mass loss of
jobs and overall economic reversal. The effects of Prohibition had great impact
on the culture of the US heavy drinks rose in popularity (of the expense on
previously popular beer and wine), and appearance of women drinkers in
saloons and bars became socially acceptable.
Popularity of whisky continues to grow with each passing year, and in
2009 Scottish brewers managed to export record breaking 1.1 billion bottles of
whisky to the customers around the world.
Spirits and their origins. There are literally 100’s of different types
and styles of spirits from each and every country. For the purpose of keeping
this course to readable and enjoyable level we have chosen the most common
in Australia. Whilst the distilling process for each of these spirits is not
dissected, information is provided on the origin of the spirit its underlying base
product.
Bourbon Whiskey. Known as the American Whiskey, this whiskey is
made from a combination of spring water, corn, rye and barley malt. Bourbon
must be made from a minimum of 51% corn but no more than 80%. Bourbon
derives its name from Bourbon County, Kentucky where this particular type of
whiskey was developed. Tennessee Whiskey technically similar to Bourbon;
Tennessee whiskey. is charcoal filtered prior to aging. This eliminates
impurities and adds flavour to aging in charred oak barrels. The most famous
whiskey in this category is Gentleman Jack. Another distinctive whiskey in this
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category is Gentleman Jack, which is charcoal filtered again and again to give
it a smoother finish.
Canadian Whiskey. This is a distinct product of Canada and is made
only from grains e.g. corn, rye and barley malt. It may be bottled after three
years of age. In the United States, it is usually 4 to 6 years. Brands of
Canadian Whiskey include Canadian Mist, Canadian Club, Black Velvet,
Seagram’s VO and Crown Royal.
Irish Whiskey. This is a distinct product of Ireland. Irish whiskey is a
blended whisky made from a mash of cereal grains, mostly barley both malted
and unmalted, wheat, oats, corn and rye. Most Irish whiskeys are made in pot
stills, imparting a unique taste, and triple distilled to produce a lighter,
smoother spirit.
Rye Whiskey. Rye Whiskey is made from a mixture of grains with at
least 51% being rye. It has a strong and distinctive flavour of caraway seeds.
Blended Scotch. Whiskey Scotch is made from as many as fifty different
malt and grain whiskeys. When an age of the scotch is stated on the bottle, it
identifies the youngest whiskey in the blend. The distinctive flavour of scotch
comes from malted barley that is dried over peat-fueled fires and later distilled
into a liquid.
Single Malt Scotch Whiskey. This whisky is produced by the pot still
method of distillation from a mash consisting of only malted barley. Single malt
scotches are usually darker in colour than blended scotch as they spend extra
time spent aging in casks. Popular brand names include Glenmorangie,
Glenfiddich, Glenlivet and Laphroaig
Types of whiskey. As whiskey making has developed over time and in
different parts of the
world, so distinct
styles have emerged.
These regional
varieties are often
dictated by the most
readily available
grains, but they are
also based on
climatic conditions
and traditions too.
Scotch Whisky. To be called Scotch whisky, a spirit must conform to
the standards of the Scotch Whisky Order of 1990 (UK), which states that it
must be distilled at a Scottish distillery from water and malted barley, to which
only other whole grains may be added. It has to be processed at that distillery
into a mash, fermented only by the addition of yeast, and distilled to an
alcoholic strength of less than 94.8 percent ABV to retain the flavor of the raw
ingredients used. It also has to be matured in Scotland in oak casks for no less
than three years. It should not contain any added substance other than water
and caramel coloring, and may not be bottled at less than 40 percent ABV.
Scotch Malt Whisky Malt whisky is distilled from 100 percent malted barley and
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is usually distilled in a pot still. Single malt Scotch whisky is the product of just
one distillery.
Blended Scotch. Whisky Blended Scotch whisky is a mixture of single
malt whisky and grain whisky. The constituent whiskies are from a number of
different distilleries, and any age statement given on the bottle must refer to
the youngest whisky in the blend.
Blended Malt Whiskey. Previously known as “vatted malts,” blended
malts consist of two or more single malt whiskies mixed together. As with
blended whiskies, any age statement given has to refer to the youngest whisky
in the blend.
Grain Whiskey. Grain whiskey may contain unmalted barley or other
malted or unmalted grains, such as wheat and corn, and is generally distilled
in a continuous still. Most grain whiskey is used for blending. However, single
grain Scotch whisky is sometimes bottled, and is the product of just one
distillery.
Irish Whiskey. Irish distillers use both pot and column stills, producing
grain spirit, usually from corn, in the column stills, while what is termed Irish
“pure pot still whiskey” is traditionally made in pot stills from a mixture of both
malted and raw barley. Typically 40–50 percent of the mash bill is malted
barley, though this isn’t a legal requirement. Traditionally, Irish whiskey is
tripledistilled. Blended Irish whiskies are made from a mixture of pot and
column still spirits. Like Scotch, Irish whiskey must be distilled and matured in
the country of origin for at least three years.
Bourbon Whiskey. By law, bourbon must be produced from a mash

of not less than 51 percent corn grain, and is usually made from between 70
and 90 percent corn, with some barley malt plus rye and/or wheat in the mash
bill. Legally, bourbon has to be matured in new, charred, white oak barrels for
at least two years.
Tennessee Whiskey. Essentially bourbon-style spirits, Tennessee
whiskies do, however, undergo a distinctive filtration through sugar maple
charcoal. This is known as the Lincoln County Process.
Rye Whiskey. Legally, rye whiskey has to be made from a mash of not
less than 51 percent rye and, as with bourbon, virgin charred oak barrels are
required for maturation. To be called “straight rye” it must be matured for at
least two years.
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Corn Whiskey. Corn whiskey is distilled from a fermented mash of not

less than 80 percent corn at less than 80 percent ABV. It is the one American
whiskey that does not have to be aged in new charred oak barrels, and no
minimum maturation period is specified.
Canadian Whiskey. Virtually all Canadian whiskey is distilled in
column stills, and in most cases, rye is blended with a comparatively neutral
base spirit sometimes with the addition of bourbon-type whiskey and corn
whiskey. Unlike US bourbon and rye, pre-used casks may be employed for
maturation. As with Scotch and Irish, Canadian whiskey must be matured for a
minimum of three years. It is permissible to add small amounts of fruit or
alcohols such as sherry to the whiskey.
Japanese Whiskey. Japanese distillers take Scotland as their model,
distilling malt whiskey in pot stills and grain whiskey in column stills. As with
Scotch, blended Japanese whiskey is a mixture of both malt and grain spirit,
often containing a percentage of imported Scotch malt whisky.
Indian Whiskey. Much of the “whiskey” produced in India would not
qualify as whiskey elsewhere. Most Indian whiskey is ENA (extra neutral
alcohol) whiskey, produced in continuous stills using buckwheat, rice, millet, or
molasses, and generally sold unaged. A number of Indian single malts and
blended malts are also produced, and these tend to conform to classifications
widely used in the European Union.
Appreciating Whiskey. Whisky can be appreciated by anyone,
anywhere using any method of consumption. The colour; The nose aka the
smell of the whiskey; The taste; and The finish.
Colour. Colour matters least of all. It matters because what we see
affects our perception of taste, so if we see something we like the look of we
unconsciously will like the taste better. The problem with colour is that in
many parts of the world it is perfectly legal to add caramel colouring to whisky,
which affects the colour quite a lot. As a result, some reviewers don't bother
talking about colour.
Nose. The nose of the whiskey refers to the aromas that spring forth
from it. Smelling a whiskey is referred to as 'nosing' it. It is best done in a
nosing glass that tapers towards the top so
that all the flavors are captured by your nose.
The best glass to use is the Glencairn glass.
To nose the whiskey, simply bring the top of
the glass right up to your nose and take a
nice big breath in.
Taste. What flavors are present in the
whiskey. People also talk about the “body” or
“mouth feel” of the whiskey, which is
essentially what it feels like in the mouth. To
taste a whisky, have a sip and move it all around your mouth. The best way to
do this is to literally try and chew the whiskey as you would a big mouthful of
food. Each area of your mouth might experience a different flavour so it's
important to spend a bit of time on it. Note: it's considered to be okay to add a
71 | H M P E 2 0 1
few small drops of water when tasting whiskey, but not ice. Ice cools the
whisky which prevents appreciation of some flavors and also excessively
dilutes it. If you're just starting out you might want to add ice anyway to
'soften the blow' a bit. Adding coke to whiskey is not a crime, but it better be
Johnny Walker Red Label and not a beautiful single malt.
Finish. The finish is what happens after you swallow the whiskey. This
can be both in taste, freshness and length. Read the section below for more
details on how to describe the finish.
The following are the common Whiskey Cocktails:
Rob Roy. The invention of this classic is attributed to the Waldorf Astoria
Hotel in New York—it’s commonly dated to 1894, the year that the operetta of
the same name opened in New York. Much like a Manhattan, the profile is
determined by the choice of whiskey.
Ingredients: 1 1/2fl oz/45ml Scotch whiskey

3 tsp sweet vermouth
dash Angostura bitters
ice cubes
Garnish: Fresh cherry
Procedure: Stir all the ingredients with ice in a mixing glass and strain into a
martini glass or coupe. Garnish with a cherry
Morning Glory Fizz. A genuine medicinal offering, just ask your doctor—
assuming you have traveled back to the 1890s, that is, when this fizz-style
drink was prescribed as a tonic. It appears in George J Kappeler’s 1895 book
Modern American Drinks but has been shaped and shifted over the last 100
years.
Glass: Highball
Ingredients: 1 1/2fl oz/45ml whisky

5 dashes absinthe
1fl oz/30ml lemon juice
2 tsp sugar syrup
3 tsp egg white
ice cubes
Garnish: soda water to top
Procedure: Shake all the ingredients, except the soda water, hard with ice,
strain into a glass, and top with soda water.
72 | H M P E 2 0 1
Irish Coffee. You may have noted the absence of an Irish whiskey in my
recommendations. Feel free to slap my wrist, but the truth is the Irish have
struggled in the face of Scottish whisky dominance. This is unfortunate, since
the Irish are widely regarded as the inventors of the stuff. They had a
booming industry in the 18th century and while, like the Scots, they suffered
with the imposition of new laws and taxes in the early 19th century, they
surfed that particular wave and by the 20th century brands such as Jameson
were the most popular in Europe and Britain. What really did for the Irish was
the dispute with the British. When the Irish achieved independence the
markets of the British Empire were closed to them, killing the industry so that
by the 1960s only four distilleries remained. A recent renaissance has sparked
interest—the buyout last year of Cooley Distillery at Kilbeggan, in operation
since 1757, by spirit bigwigs Beam, is evidence of renewed affection for the
Irish version of the spirit. This classic cocktail embraces the Irish whiskey
world and has had many claims on its origins. Most credit Joseph Sheridan,
chef at the restaurant run by Brendan O’Regan in the Foynes flying boat
terminal building at Shannon airport. The story goes that a transatlantic flight
departing one night in 1943 was forced to turn back in bad weather. To
console the passengers on their return, Joe prepared a coffee with a little
extra something, a shot of warming Irish whiskey.
Glass: Toddy
Ingredients: 1fl oz/25ml Irish whiskey

1 tsp brown sugar
5fl oz/150ml hot filter coffee
1 3/4fl oz/50ml whipped cream
Garnish: Coffee beans
Procedure: Pour the whiskey, sugar and coffee in order into the glass. Stir, top
with the whipped cream and garnish with the coffee beans.
73 | H M P E 2 0 1
Application
Instruction: Given the following Ingredients create your concoction.
Follow the format below
Base for Concoction: Rum, Vodka, Tequila, Brandy, or Whiskey
Orange Juice Apple Juice Cranberry Juice

Pineapple Juice Lemon Calamansi
Spearmint leaves Salt Sugar
Cube Ice Crush Ice Soda Water
Cherry Pine apple Apple
Orange Manggo Ginger
Name: Brandy Crusta

Concept: Created by Joseph Santini in the 1840s or 50s at the City Exchange in
New Orleans, it is thought that the first Crusta used brandy, and this is certainly how
it appeared in Jerry Thomas’ 1862 Bartenders Guide.
Glass: Champagne Flute
Ingredients: superfine sugar to rim zest

1/2 lemon thinly pared
2fl oz/60ml cognac
2 dashes Angostura bitters
3 tsp lemon juice
1 1/2 tsp sugar syrup
ice cubes
Garnish: Large Lemon Zest spiral ( Picture Here )
Procedure: Rim a glass with sugar and wrap the thinly pared peel of half a lemon
around the inside of it. Stir all the ingredients with ice and strain into the glass.
Garnish with a lemon zest spiral.

74 | H M P E 2 0 1
Assessment

Instruction: Read each statement carefully and follow what is being ask.
Multiple Choice: Choose and circle the LETTER of the correct answer.
1. Defined as a spirit distilled from wine. Usually linked with the names Cognac and
Armagnac. Made by distilling wine or fruit and then aging it in oak barrels.
A. Whiskey C. Brandy
B. Tequila D. Rum
2. A result a distillation process of sugar cane, sugar cane syrup, molasses, sugar beets,
maple sap or other sugar cane by products.
A. Vodka C. Brandy
B. Tequila D. Rum
3. A unique Mexican spirit distilled from the blue weber agave plant.It is traditionally
drunk after a lick of salt and a squeeze of lime or lemon.
A. Vodka C. Whiskey
B. Tequila D. Rum
4. A highly rectified as very pure patent still spirit. It is purified by being passed through
activated charcoal, which removes virtually all aroma and flavour. It is described as a
colourless and flavourless spirit.
A. Vodka C. Brandy
B. Tequila D. Rum
5. A spirit that is distilled from a fermented grain mash. Fermentation is when sugars
are converted to alcohol via chemical breakdown. A complex process where the
sugars in certain grains are broken down and turned in to alcohol.
A. Whiskey C. Brandy
B. Tequila D. Rum
6. A cognac with a minimum age is eight years in wood for the youngest in the blend.
Industry average is between 10 and 15 years old, sometimes known as Five Star.
A. Very Old C. Very Special Old Pale
B. Very Special D. Extra Old
7. Called amber rums, are medium-bodied rums that are generally aged. These gain
their dark colour from aging in wooden barrels and considred as flavorful and are
stronger-tasting rum.
A. Light Rum C. Dark Rum
B. Gold Rum D. Overproof Rum
8. A Latin American rums from Nicaragua and Guatemala with rums aged from seven to
twenty-three years using the solera method, where the rum passes through a vertical
row of casks. It’s rich in cherry and smoky chocolate flavors and aged at over 8,000
feet above sea level, which limits the loss of rum that would otherwise evaporate
during the aging process.
A. Gosling’s C. Bacardi
B. Mount Gay D. Zacapa Centenario
9. A highland tequila, comes from the Camarena family who use traditional and artisan
production methods. Aged for two to three years it has a touch of dried fruit but also
a hint of mint that invites experiments with mixing.
A. El Tesoro C. Don Julio
B. Jose Cuervo D. Herradura
75 | H M P E 2 0 1
10. Piña Colada is a slightly camp and creamy cocktail. Balance with cream and with the
punch of the pineapple, it is a drink that refreshes the palate and simultaneously
satisfies the sweeter tooth. The base of this cocktail is_______?
A. Vodka C. Brandy
B. Tequila D. Rum
11. Vodka is flavored with berries, herbs, spices, and even grass. The ownership of vodka
was with this country with the earliest written evidence in 1405.
A. Poland C. Belgium
B. Moscow D. France
12. Which of the following is a Russian vodka with winter wheat at its base so there’s a
light element of grain with an oily mouth feel.
A. Stolichnaya C. Luksusowa
B. Wyborowa D. Grey Goose
13. This whiskey is made from a combination of spring water, corn, rye and barley malt.
Made from a minimum of 51% corn but no more than 80%.
A. Canadian Whiskey C. Irish Whiskey
B. American Whiskey D. Tennessee whiskey
14. A type of whisky with a mixture of single malt whisky and grain whisky. The
constituent whiskies are from a number of different distilleries, and any age
statement given on the bottle must refer to the youngest whisky in the blend.
A. Scotch Whisky C. Blended Malt Whiskey
B. Blended Scotch D. Grain Whiskey
15. A distinctive kind of brandy produced in the region in Gascony, Southwest France. It
is distilled from wine usually made from a blend of grapes, traditionally using column
stills rather than the pot stills.
A. Cognac C. Armagnac
B. Caldavos D. Pomace
16. In Cuba they serve a drink made from muddled the mint leaves and sugar syrup in a
glass, added with the rum, lime juice, filled with crushed ice and top with soda water
and a sprig of mint commonly called?
A. Mojito C. Margarita
B. Daiquiri D. Cosmopolitan
17. A type tequila that are often unaged, unlike the other styles, they are typically not 100
percent agave, but instead a mix. These tequila may be colored and flavored with
caramel, oak extract, glycerin, syrup, and other additives.
A. Blanco Tequila C. Reposado Tequila
B. JovenTequila D. Añejo Tequila
18. Tequila inspired by the traditional calaveras comes with a skull painted bottle that is
made from honey or agave syrups and normally slightly sweet taste.
A. Ocho C. Kah
B. Olmeca Altos D. Tezón
19. Vodka is a neutral spirit, devoid of color and odor, vodka can be distilled from any
fermentable ingredients. The following are ingredients of Vodka except ONE.
A. Water C. Yeast
B. Vegetables D. Barley
20. Whisky can be appreciated by anyone, anywhere using any method of consumption.
The following are the common method except ONE.
A. Colour, what we see affects our perception of taste.
B. Smelling a whiskey is referred to as 'nosing' it.
C. Flavors, talk about the “body” or “mouth feel” of the whiskey.
D. Texture, this can be both in taste, freshness and length
76 | H M P E 2 0 1
References
Unit 1
Bill, O., Allan, D., & Andrew, F., (2012) The Art of Distilling: American Institute
Katsigris, C., & Thomas, C., (2012), The Bar and Beverage Book Fifth Edition,
Published by John Wiley & Sons, Inc., Hoboken, New Jersey.,,ISBN 978-0-
470-24845-4
Lillicrap, D., & Cousins, J., (2010), Food and Beverage Service, 8th Edition, Copyright
2014 John Cousins, Dennis Lillicrap, ISBN: 9781444-11254-4
Lillicrap, D., Cousins, J., & Weekes, S., (2014), Food and Beverage Service, 9th
Edition, Printed and bound at Italy fro Hodder Education, Hachette
Company 338 Houston Road, London, NW13BH,sISBN: 978 1 471 80795 4
Perry, L.,(2008), Whiskeys & Spirits for Dummies: John Wiley & Sons Inc.
Unit 2
470-24845-4
Miron, A., & Brown, D. R., (2006), The Professional Bar & Beverage Manager’s
Handbook: How to Open and Operate a Financially Successful Bar, Tavern,
and Nightclub, Published, Florida 34474, ISBN-13: 978-0-91062759-7
Sandham, T., (2012), Worlds Best Cocktails, 500 Signature Drinks from the World’s
Best Bars and Bartenders, Publishing Group, Digital Edition: 978-1-
61058648-1 Hardcover Edition: 978-1-59233-527-5 Digital edition published
in 2013 eISBN: 978-1-61058648-1
77 | H M P E 2 0 1
Unit 4: Compound Spirits
Introduction
All alcoholic beverages are made
by fermenting some form of sugary brew
into ethanol and carbon dioxide. Because
yeast can only ferment so much before
alcohol levels become toxic to them, we have to distill to get higher alcohol
concentrations and that’s why “spirits” are differentiated in two ways: they’re distilled,
and they have higher average ABVs, from around 20% to as high as 80 or 90% ABV.
The term “spirit” refers to everything you see in a liquor store besides wine and beer.
For instance, you may also see bottles with names like Fernet Branca, Amaretto,
Peach Schnapps, or Peychaud’s Bitters. These are all part of the colorful, intoxicating
extended spirits family, but they’re not quite spirits because they’ve had things like
sugar, herbs, and spices added to them and tend to have lower ABV.
All spirits bottles have to be labeled with some pretty specific information: the
brand name; the kind of spirit in the bottle like vodka, gin, tequila, rum, and whisky,
further required details regarding the spirit, for instance the age of the whiskey if it’s
under four years; the alcohol by volume (ABV), which must be written as a
percentage but will often also be labeled as “Proof”; the country of origin as well as
address and name of the importer or bottler; and, last but not least, a big fat
government warning about the dangers of alcohol. Spirits are the highest ABV
products of the yeast-based fermentation of a liquid brewed to have fermentable
sugars. Unlike beer or wine, however, spirits are the product of a second step called
“distillation” that further fortifies them. Compound Spirits are defined as a mixed
beverage, which is blended or composed carefully by extracting flavor, color and
sweetness from various fruits, herbs, plants, and nuts. These are distilled beverages
with added flavorings and relatively high sugar content.
In this unit, students will learn the core of Compound Spirits and divided into
Two Topics as follows; Topic One, History of Gin; Styles of Gin; Notable Gin Brands;
Famous Gin Based Cocktails; and Topic Two, Liqueurs/Cordials.
Learning Outcomes
At the end of this Unit and after actively participating in the live and
online class the student should be able to:
1. discovered the history of gin;
2. discussed the different following styles of gin as to uses, composition,
alcoholic and how they are made;
3. identify the different notable brands of gin and famous gin based
cocktails;
4. find out the history of cordial/liqueurs;
5. disclosed how cordial/liqueurs are made; and
6. determined the types of cordials/liqueurs.
1| HMPE 201
Topic 1: Compound Spirits

Activity
Matching Type
Direction: Match the basic function in Column A for the following job position in
Column B. Write the letter of your choice on the space provided.
Column A Column B
___1. Gin is flavored with oil of. A. tonic water
___2. Gin is the distillate of. B. neat with ice
___3. The distillate is diluted with. C. Netherlands
___4. The world’s most popular gin D. juniper berries
___5. The term dry means a lack of. E. heavy
___6. Gin is best drunk __. F. grain mash
___7. A popular cocktail with gin and lime cordial G. Gordon’s
___8. Gin and tonic is composed of gin and __. H. water
___9. There are two types of gins dry and __. I. sweetness
___10. Gin originated 17th Century in the __. J. Gimlet

2| HMPE 201
Analysis
Please be guided by the following rubric. 10 pts: 7 or more sentences
5 pts: less than 5 sentences
0 pts: no description
1. Differentiate distilled gin from compounded gin.

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2. Discuss briefly and differentiate types of distillation.
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3| HMPE 201
Abstraction
Gin
The term ‘gin’ is taken from the first part of the word
Genièvre, which is the French term for juniper. Juniper is the
principal botanicall as flavorings agent used in the production
of gin. The word ‘Geneva’ is the Dutch translation of the
botanical, juniper. Maize is the cereal used in gin production
in the United Kingdom. However, rye is the main cereal
generally used in the production of Geneva gin and other Dutch gins. Gin is a
colorless distilled beverage widely consumed around the world, produced by a
number of different methods, but always with juniper as the predominant taste. The
volatile content of gin is made up of terpenoid compounds, mainly from juniper
berries, but also from other botanicals such as coriander seeds, angelica root or citrus
peel.Compound Spirits are defined as a mixed beverage, which is blended or
composed carefully by extracting flavor, color and sweetness from various fruits,
herbs, plants, and nuts. These are distilled beverages with added flavorings and
relatively high sugar content.
History of Gin. Gin’s reputation has enjoyed a roller-coaster ride since its
invention. Once worshipped for warding off the plague, gin has conversely been given
the moniker “kill me quick” in its time. It dates way back to 11th-century Italy, when
brainy herbalists used juniper berries in alcoholic potions to treat ailments as serious
as the Black Death or as trivial as tummy trouble, juniper being widely regarded as a
powerful remedy. It also proved pretty popular with taste buds.
In the 1500s the juniper craze found its way to the European lowlands where
the inhabitants wanted to flavor their local spirit, brandewijn. They started to refer to
this new concoction as genever or jenever, taken from the French for juniper genièvre.
While credit for gin’s creation is often given to Dr Sylvius de la Boe, a professor of
medicine in Leiden, Holland, it’s not entirely clear who first nailed the recipe; such
was the level of experimentation.
When the Dutch United East Indies Company sailed around the globe, word of
genever spread. English soldiers brought it back home after sampling it during the
Thirty Years War when the Dutch offered a shot of the stuff before battle a practice
that introduced the phrase “Dutch courage.” It grew in popularity in Britain and
shortly after the Dutch monarch William of Orange came to the throne in 1688, he
passed legislation to open up the market, enabling more people to make spirits. With
genever having appealed, juniper was a popular choice for flavoring, and the spirit
soon became known as “gin.”
Britain has always exhibited rare levels of enthusiasm for drinking, and in no
time the spirit was being distilled with reckless abandon. It has been estimated that
by 1723 every man, woman, and child was drinking around 1/2 a quart of gin a week.
At this time it was referred to as “kill grief” and “kill me quick,” possibly because
occasional ingredients included sulfuric acid and urine. In 1751 the government
stepped in and introduced restrictions on distillers. Over the following fifty years nine
distillers took the lion’s share of the market, including Alexander Gordon, George
Tanqueray, and James Burroughs, the man behind the Beefeater brand. Thus a drink
that was once the preserve of the poor gradually became more finely crafted and
4| HMPE 201
is usually distilled in a pot still. Single malt Scotch whisky is the product of just
one distillery.
Blended Scotch. Whisky Blended Scotch whisky is a mixture of single
malt whisky and grain whisky. The constituent whiskies are from a number of
different distilleries, and any age statement given on the bottle must refer to
the youngest whisky in the blend.
Blended Malt Whiskey. Previously known as “vatted malts,” blended
malts consist of two or more single malt whiskies mixed together. As with
blended whiskies, any age statement given has to refer to the youngest whisky
in the blend.
Grain Whiskey. Grain whiskey may contain unmalted barley or other
malted or unmalted grains, such as wheat and corn, and is generally distilled
in a continuous still. Most grain whiskey is used for blending. However, single
grain Scotch whisky is sometimes bottled, and is the product of just one
distillery.
Irish Whiskey. Irish distillers use both pot and column stills, producing
grain spirit, usually from corn, in the column stills, while what is termed Irish
“pure pot still whiskey” is traditionally made in pot stills from a mixture of both
malted and raw barley. Typically 40–50 percent of the mash bill is malted
barley, though this isn’t a legal requirement. Traditionally, Irish whiskey is
tripledistilled. Blended Irish whiskies are made from a mixture of pot and
column still spirits. Like Scotch, Irish whiskey must be distilled and matured in
the country of origin for at least three years.
Bourbon Whiskey. By law, bourbon must be produced from a mash

of not less than 51 percent corn grain, and is usually made from between 70
and 90 percent corn, with some barley malt plus rye and/or wheat in the mash
bill. Legally, bourbon has to be matured in new, charred, white oak barrels for
at least two years.
Tennessee Whiskey. Essentially bourbon-style spirits, Tennessee
whiskies do, however, undergo a distinctive filtration through sugar maple
charcoal. This is known as the Lincoln County Process.
Rye Whiskey. Legally, rye whiskey has to be made from a mash of not
less than 51 percent rye and, as with bourbon, virgin charred oak barrels are
required for maturation. To be called “straight rye” it must be matured for at
least two years.
70 | H M P E 2 0 1
Creating the Base Spirit. The clear,

generally neutral spirit that results from the first
step of the gin creation process is what might
be more commonly known as vodka. Unlike
vodka, though, the goals here can differ.
Whereas vodkas often aspire to be as neutral as
possible, for gin especially contemporary gin a
completely neutral character is not always the
most desired outcome. When distilled, some
fruits or grains can impart an earthy depth, or
brightness, that an expert gin distiller can use
to great effect when botanicals are added.
Whether distilled multiple times until the final
base spirit is truly neutral, or whether the goal
is a quirky spirit with character, a distiller begins
with something that they wish to ferment Much produce can be made into a base
spirit. Some of the more common base ingredients include corn, wheat, potatoes or
grapes. More exotic items that can be fermented at this step include bananas, apples
or even carrots. When working with grain, the first step is to malt it. This involves
getting it wet and allowing it to sprout. Germination begins and the small seeds start
converting starch into sugars that, ideally, would be helping nourish the young plant.
Of course, distillers have other plans for that sugar. Malting isn’t equally easy across
all grains and that’s why you’ll see barley included in many recipes. Barley has very
high levels of the enzyme that does the converting, and it can help kick other grains
into gear, assisting the malting process. Once the grains have converted their stored
starch into usable sugars, the distiller needs to halt the germination to ensure the
fruits of the sprouting are available for distillation. The sprouted seeds are heated,
thereby killing them, and then the sugars are ready to use. As explained earlier, a
distiller can use almost anything as a base spirit for gin. If working with potatoes, or
another starch-heavy grain, the distiller adds either malted grain or an enzyme to help
break it down directly. If starting with a fruit juice or other sugar-heavy fruit, a
distiller doesn’t need to worry about this step, as they already have the sugar that’s
necessary to begin the next phase. The distiller adds yeast and moves the mash to a
fermentation vessel where the small bacteria will digest the sugar, creating carbon
dioxide and alcohol. Given time, a fermented, alcohol-laden liquid will be created in
the vessel. The liquid is siphoned out, leaving behind
the solids, and is then poured into a still where the
good stuff can be separated from the not-so-good
(i.e. toxic) stuff.
Using A Still The choice of still is one that
many distillers love to talk about in their promo
material, as many are quite proud of these
impressive pieces of equipment. Many also feel that
their choice of still says a lot about the type of
distiller they are. Take the pot still, for example. It
looks like its name might indicate. Heat is applied to
the bottom of the still and the alcohols are converted
to vapors, then re-condensed by passing through a
tube that is submerged in cold water. A pot still is used to
separate a spirit in stages known as foreshots, heads and tails. The result
is a characterful base spirit.
6| HMPE 201
few small drops of water when tasting whiskey, but not ice. Ice cools the
whisky which prevents appreciation of some flavors and also excessively
dilutes it. If you're just starting out you might want to add ice anyway to
'soften the blow' a bit. Adding coke to whiskey is not a crime, but it better be
Johnny Walker Red Label and not a beautiful single malt.
Finish. The finish is what happens after you swallow the whiskey. This
can be both in taste, freshness and length. Read the section below for more
details on how to describe the finish.
The following are the common Whiskey Cocktails:
Rob Roy. The invention of this classic is attributed to the Waldorf Astoria
Hotel in New York—it’s commonly dated to 1894, the year that the operetta of
the same name opened in New York. Much like a Manhattan, the profile is
determined by the choice of whiskey.
Ingredients: 1 1/2fl oz/45ml Scotch whiskey

3 tsp sweet vermouth
ice cubes
Garnish: Fresh cherry
Procedure: Stir all the ingredients with ice in a mixing glass and strain into a
martini glass or coupe. Garnish with a cherry
Morning Glory Fizz. A genuine medicinal offering, just ask your doctor—
assuming you have traveled back to the 1890s, that is, when this fizz-style
drink was prescribed as a tonic. It appears in George J Kappeler’s 1895 book
Modern American Drinks but has been shaped and shifted over the last 100
years.
Glass: Highball
Ingredients: 1 1/2fl oz/45ml whisky

5 dashes absinthe
2 tsp sugar syrup
3 tsp egg white
ice cubes
Garnish: soda water to top
Procedure: Shake all the ingredients, except the soda water, hard with ice,
strain into a glass, and top with soda water.
72 | H M P E 2 0 1
Irish Coffee. You may have noted the absence of an Irish whiskey in my
recommendations. Feel free to slap my wrist, but the truth is the Irish have
struggled in the face of Scottish whisky dominance. This is unfortunate, since
the Irish are widely regarded as the inventors of the stuff. They had a
booming industry in the 18th century and while, like the Scots, they suffered
with the imposition of new laws and taxes in the early 19th century, they
surfed that particular wave and by the 20th century brands such as Jameson
were the most popular in Europe and Britain. What really did for the Irish was
the dispute with the British. When the Irish achieved independence the
markets of the British Empire were closed to them, killing the industry so that
by the 1960s only four distilleries remained. A recent renaissance has sparked
interest—the buyout last year of Cooley Distillery at Kilbeggan, in operation
since 1757, by spirit bigwigs Beam, is evidence of renewed affection for the
Irish version of the spirit. This classic cocktail embraces the Irish whiskey
world and has had many claims on its origins. Most credit Joseph Sheridan,
chef at the restaurant run by Brendan O’Regan in the Foynes flying boat
terminal building at Shannon airport. The story goes that a transatlantic flight
departing one night in 1943 was forced to turn back in bad weather. To
console the passengers on their return, Joe prepared a coffee with a little
extra something, a shot of warming Irish whiskey.
Glass: Toddy
Ingredients: 1fl oz/25ml Irish whiskey

1 tsp brown sugar
5fl oz/150ml hot filter coffee
1 3/4fl oz/50ml whipped cream
Garnish: Coffee beans
Procedure: Pour the whiskey, sugar and coffee in order into the glass. Stir, top
with the whipped cream and garnish with the coffee beans.
73 | H M P E 2 0 1
The first two methods involve maceration. In the first

one, the distiller will put the botanicals directly into
the liquid. That liquid will then be directly heated and
re-distilled. There’s a variation on this method that
might be more aptly described as the ‘tea’ method
wherein a bag of botanicals is dropped in the still,
then heated similarly, creating a swirling broth, that
once boiled and re-condensed will have its gin-like
character. A second type of maceration results in a
lighter style of gin. The botanicals are steeped in the
liquid for a period of time, often no more than a day,
and are then filtered
out. The resulting liquid
(which could rightfully
be called a bathtub or
compounded gin at this
point) is then re-
distilled, without ever
heating a single
botanical. Of the first method, critics might allege that
‘cooking the botanicals’ spoils the flavors or releases
undesirable aromas. Steeping extracts, phenols and
tannins may add a bitter character to the gin. Though
the critiques are true, several of the biggest names in
the history of gin, such as Beefeater and Tanqueray,
distil their gins in this fashion. Clearly, method alone
does not guarantee an inferior product.
Tanqueray places botanicals directly into the spirit before directly heating and re-distilling the gin.
The truth lies closer to the fact that this method simply releases “different”
aromas and a skilled distiller needs only to be aware of what they are doing to ensure
a quality gin. At Sipsmith, the still room is used to store the distillery’s experimental gin blends.
Steam Distillation.The next set
of methods has been moved forward by
the next generation of distillers. These
methods often result in a much lighter,
more botanically rich, but less intense
style of gin. The first method is based on
the principle of steam distillation. It’s also
alternately called vapor infusion or the
‘gin basket’ method. What they all have in
common is that the actual aromatics and
botanicals do not touch the liquid in the
still. They can be either suspended above
the liquid or located in the neck of the still,
so that the aromatic infusion occurs as it’s
about to re-condense. A distiller who
locates botanicals just above the liquid,
does so with the expectation that the aromatics will drip down and mix with the liquid
below, creating a more full-bodied flavor profile. Locating them in the neck better
9| HMPE 201
preserves delicate flavors. In both cases, steam distillation is a better way to extract
the essential oils, which are what gives a gin its character. However, even this
method has its detractors. Some distillers allege that the simple act of heating a
botanical destroys the most delicate of volatiles. The only solution to this conundrum
is to reduce the temperature. Fortunately, many distillers are well versed in physics.
By using a vacuum, the boiling point of a substance can be significantly lowered, to
the point where very little heat needs to be applied. This means that heat-sensitive
volatiles can now be distilled and re-condensed. A couple of notable distilleries that do
this are the Sacred Spirits Company in London, and Greenhook Ginsmiths in Brooklyn,
New York. Greenhook Ginsmiths uses vacuum distillation in order to keep temperatures down during re-distillation.
Thus far, all of these distillation
techniques have described situations
where the botanicals are all placed into
an apparatus together at one time.
There’s a certain artistry and challenge
in these tasks, because a slight change
in botanical essential oil content can
result in a change in the flavor of the
end product. Many smaller distilleries
label their bottles with ‘batch’ and
“bottle” numbers to differentiate
between distillations and manage the
expectation that the product might differ
a little bit from run to run. One might
wonder then, how larger distilleries are
often able to maintain a consistently
reliable product that seems unfailingly
similar from batch to batch. There are a couple of different ways that distilleries can
help mitigate this. The first happens after distillation. A distillery may blend the results
of several batches together for consistency. Smaller differences across a wide number
of distillations may be evened out by averaging the botanical profiles of each
distillation by mixing them together. The other method is actually part of the
distillation process. Though uncommon, some gin distillers are known to distill each
botanical individually. That way they can ensure that the expression of coriander is
where they want it; the notes of their juniper are true to their vision, and so on. They
then precisely blend the various distillates together to create the final product.
Gin Dilution. The final step for many distillers is to reduce the strength of the
spirit that comes off the still to one suitable for consumption. Pure ethanol, for
example, comes out of the still at 190 proof, or about 95% alcohol by volume. This is
in fact the upper limit, ‘as pure as you can get’ by distillation alone. Some legal
designations, such as London gin in the European Union, require the gin with
botanicals to come out of the still at a minimum of 140 proof, or 70% alcohol by
volume. Obviously, very few gins are bottled at this proof. Many are diluted prior to
sales. In the United States, gin cannot be less than 40% alcohol by volume; in the
European Union gin cannot be bottled to less than 37.5% ABV and still be sold as gin.
Many distillers take this dilution step very seriously and pay very close attention to the
water they use. Martin Miller’s Gin’s identity is tightly tied to the Icelandic sourced
water that it uses to dilute its gin. Iceland is prominently featured on the bottle and
the ‘purity’ of its water is often referred to in its marketing materials.
10 | H M P E 2 0 1
References
Unit 1
Bill, O., Allan, D., & Andrew, F., (2012) The Art of Distilling: American Institute
470-24845-4
Perry, L.,(2008), Whiskeys & Spirits for Dummies: John Wiley & Sons Inc.
Unit 2
470-24845-4
Miron, A., & Brown, D. R., (2006), The Professional Bar & Beverage Manager’s
Handbook: How to Open and Operate a Financially Successful Bar, Tavern,
and Nightclub, Published, Florida 34474, ISBN-13: 978-0-91062759-7
Sandham, T., (2012), Worlds Best Cocktails, 500 Signature Drinks from the World’s
Best Bars and Bartenders, Publishing Group, Digital Edition: 978-1-
61058648-1 Hardcover Edition: 978-1-59233-527-5 Digital edition published
in 2013 eISBN: 978-1-61058648-1
77 | H M P E 2 0 1
Dutch Gin represents the original incarnation of gin, and is a different

product all together than the dry gins we know today. This Dutch Product is made
from both infused natural spirits and varying percentages of malt wine yielding a
pleasant cereal like flavor profile, a creamy mouth feel, and a great depth of flavor.
Old Tom Gin represents gin’s second evolution; Old Tom Gins were made
with the addition of sweeteners to hide impurities imparted through previously poor
distillation practices. This style of Gin isn’t as commonly known as it became hidden
by the more popular London Dry style.
London Dry Gin this gin can be produced anywhere in the world, it must be
made using a neutral spirit with a botanical flavor blend unquestionably dominated by
its defining Juniper component, with the supporting botanicals just adding to the
flavors.
Plymouth Gin can only be produced in Plymouth, England. This Gin is
relatively full bodied; it is always clear, slightly fruity and very aromatic. Plymouth Gin
must be made from only 100% wheat based neutral spirits which contains no bitter
botanicals, and is softer, earthier and contains slightly less Juniper than other Gins.
New Western Dry Gin this category has only been created in the past
decade, it allows distillers a greater opportunity for artistic freedom so gins can be
created that shift away from the usual focus of Juniper. Whilst Juniper must remain
dominant in all dry gins to achieve definition, these gins are most certainly defined by
the careful inclusion and balance of the supporting flavors.
Genever is the precursor to modern gin. Originating in sixteenth-century
Holland, genever is richer than gin, with a savory, earthy, malty flavor. Distillers
make genever in Holland, Belgium, and certain parts of France and Germany,
distilling it from malt wine spirits in lieu of neutral grain spirits. Genever's flavor
palate makes it an excellent choice for a Gin Old Fashioned or any cocktail that
contains sweet vermouth.
Sloe gin A liqueur made by steeping wild sloe berries found in hedgerows
across the English Countryside in gin and sweetener.
Fruit gins as the term implies, these are fruit flavoured gins that may be
produced from any fruit. The most popular are sloe, orange and lemon. International
Style New expressions of gin are appearing all over the globe seemingly every day,
from Spain to Japan, Brazil to the United States.
Freed from the traditional
botanical trappings of the London Dry
style, many contemporary gin
producers craft their spirits as direct
reflections of their geography,
incorporating local roots and
botanicals. To explore how best to use
more niche gins, try using them in a
Martini first, then move on to more
complex cocktails like a Negroni.
Gin Styles. Gin is a spirit with centuries of heritage that has enjoyed a
multitude of incarnations. Today most of us enjoy the London Dry style that has
become a symbolic British drink, but anyone with a sweet tooth can still pick up a
bottle of Old Tom and the malty Dutch-style genevers can be found online. What
connects the styles and defines gin as a spirit is the balance between the alcohol and
the flavors given to it by botanical ingredients. Various distillation techniques are used
in the production of gin. Two broad definitions are “distilled” and “compound”.
12 | H M P E 2 0 1
Distilled gin has, as the name would suggest, been redistilled with botanicals to flavor
it, while for compound gins distillers simply add flavors to the spirit. To be described
as London Dry a gin has to be distilled and have no artificial additives.
Another important aspect of the production process is how the botanicals are
treated. In some cases the distiller will macerate them in a neutral grain spirit before
distilling the mix to get more of the aroma. Others distil as soon as the botanicals are
added to the spirit. There are a host of stills employed that can also change the flavor
and aroma profile. Essentially, a lot can impact on the gin you have in your bottle,
and gin distillers are masters of their craft.
There is a lot of modern gins that look to play with a variety of botanicals at
the heart of the spirit, but as a standard you’ll often find coriander seed, angelica root,
orris root, and citrus peels. If you plan to get creative with your cocktails then it’s
worth looking at some of the botanicals listed on the bottle and trying to accentuate
these flavors in your own creations.
For many purists juniper should be the champion botanical. Indeed the EU
states that gin should predominantly taste of juniper. This hasn’t stopped distillers
from playing with the profile of their creations, but the debate over what constitutes a
gin rages among the drinksmiths.
The staple Beefeater is
perhaps the quintessential London
Dry, a clean but robust spirit that
has plenty of juicy juniper as well as
some sumptuous citrus. Beefeater’s
master distiller Desmond Payne
remains one of the world’s great
distillers and more recently
designed Beefeater 24, a luxury
choice of gin that plays with flavors from Chinese green and Sencha teas.
Tanqueray is another name that exudes heritage and if you select the Special
Dry, with a punchy ABV of 47.3%, you’ll have a fine friend in the drinks cabinet for
most occasions. From the same stable you’ll discover Tanqueray No. TEN, a modern
incarnation that is crafted with hand-picked whole fruit botanicals and distilled four
times. Distiller Tom Nichol is a true master and apart from the stunning bottle it
comes in you’ll find fantastic fruity flavors, with white grapefruit among them along
with smooth chamomile aromas.
Bombay Sapphire, a gin that revived the spirit in the 1980s when it was much
maligned and associated, unfairly, with blue moods. This is a gin that works for those
not so keen on heavy juniper flavors, using a fresher, piney form of botanical to go
with cubeb berries and grains of paradise from West Africa—a very versatile gin and
useful for mixing.
Plymouth Gin is impressionable on the palate. Plymouth is a style of gin dating
back to the 1790s that has survived the evolution of the spirit and has retained its
own geographic designation (it can only be made in Plymouth, southwest England).
Typically the variant is rich and oily; the juniper is bold and there are some fresh
citrus qualities, but on the nose you pick up the likes of sage and heather.
Martin Miller’s uses Icelandic glacial water and has a beautiful mouth feel. The
botanicals give it a slight hint of lavender so if you’re thinking about mixing it then go
with floral flavors. One of my favorite gins in a Negroni is Martin Miller’s Westbourne
Strength, a gin that is bottled at 45.2% ABV. It has a more traditional gin flavor and
can stand out in the face of the cocktail’s other bitter ingredients.
13 | H M P E 2 0 1
Hendrick’s was developed by Scottish

distiller William Grant & Sons. The team was
determined to create something summery but
unusual, and it includes oils of Damascus rose
and cucumber. These distinctive ingredients
lend themselves well to mixing with similar
flavors and aromas. Caorunn is another Scottish
gin and plays with the ancient Celtic ingredients
on the doorstep of the distiller. Rowan berry,
heather, bog myrtle, dandelion, and Coul Blush
apple are recognizable flavors and make this a
gin to play with if you’re looking at fall cocktails. Elsewhere Geranium plays with the
London Dry style while accentuating the floral notes of, as the name would suggest,
geranium oils, and with its highly perfumed aroma it works well in an Aviation.
Sipsmith is made in London, the first new gin to launch in the capital for 190
years, and here multi-talented Jared Brown uses a cute 317 quart/300 liter copper pot
still to deliver an intense gin bursting with tart lemon and marmalade flavors. This gin
is wonderful in Salvatore Calabrese’s Breakfast Martini. The trends in micro-distilling
have given rise to some small-batch
beauties.
Sacred meanwhile is made by Ian
Hart in his own living room in London, with
his vacuum distillation equipment wrapping
itself around bookcases and the TV. You
don’t get more boutique than this and the
gin is big on cardamom, nutmeg, and
Hougari frankincense.
Gin is a global spirit these days, in
America we have seen Gin 209 emerge
from San Francisco, using sweet orange and bergamot botanicals and Midwestern
corn for a soft spirit. In contrast, another gin from the same city, Junipero, comes
from the former brewers of Anchor Steam beer and at 49.3% ABV is
an aggressive and spicy gin that benefits from a decent dose of
vermouth beside it. There are many more and the variety inspires
creativity, all have their place and add something different to your
drinks.
Gin Essentials.The Glass. Balloon glasses and glasses of
similar styles are recommended by the gin distillers, the glass helps
funnel the botanical flavours upwards and with 95% of the flavour
coming from the sense of smell the aromas linger longer for a fuller
flavoured experience. While the stemmed design keeps the drink
cooler.
The Cold. To get the most from the flavour of your gin it is
important that the ingredients are as cold as possible. So Tonic
Water must be chilled and the gin, in warmer climates, should be
cool also. There is an absolute need for large ice cubes fresh from
a freezer.
Garnish. The best flavors apparently come from the
zest and the whole fruit may take the bubbles of the tonic away.
Lemon zest and lime zest tend to be the most popular fruits with
14 | H M P E 2 0 1
gin but depending on the botanicals, strawberries to basil may be a more appropriate
garnish. A sprinkle of juniper berries too, especially in London Dry Gins, is a nice twist.
The following are the famous Gin cocktails.
Singapore Sling. Created around 1914 by Ngiam Tong Boon, bartender at
the Long Bar at the Raffles Hotel in Singapore, although the original recipe has been
much adapted over time.
Glass: Highball or Hurricane
Ingredients: 1fl oz/30ml gin

3 tsp cherry brandy
1 1/2 tsp Cointreau
1 1/2 tsp Bénédictine dash Angostura bitters
4fl oz/120ml pineapple juice
3 tsp lime juice
2 tsp grenadine
ice cubes
Garnish: Slice of pineapple and fresh cherry
Procedure: Shake the ingredients with ice and strain into a glass. Garnish with a slice
of pineapple and a fresh cherry
Tom Collins. London stakes a claim to this drink from the early 1800s, when
it was allegedly served at the coffeehouse bar at the Limmer’s Hotel, London.
Glass: Highball

4 tsp sugar syrup
sparkling water to top ice cubes
Procedure: Shake the ingredients with ice and strain into a highball over fresh ice.Top
with sparkling water and garnish with a slice of lemon.
Martini. Steer clear of limes for garnish, unless you’ve got a penchant for the
things. Or scurvy. Instead go with an olive or a lemon zest twist. If you’re going dry,
then enhance the savory side with a few olives on a toothpick.
Glass: Martini

3 tsp dry vermouth
ice cubes
Garnish: Olive or Lemon Zest twist
Procedure: Stir the ingredients in a mixing glass with ice and strain into a martini
glass. Garnish with an olive or a lemon zest twist.
15 | H M P E 2 0 1
Bronx. According to one story, the Bronx was invented in the early 1900s by
bartender Johnny Solon at New York’s Waldorf-Astoria.
Glass: Martini
Ingredients: 1 jigger gin

½ jigger sweet red vermouth
½ jigger dry vermouth
½ orange juice
Garnish: Slice of Orange and Cherry
Procedure: Shake all the ingredients then strain into a pre-chilled cocktail glass. Clip
a slice of orange and cherry on the rim of the glass as garnish.
Gibson. Is essentially a dry martini with a pickled onion garnish, instead

of lemon or olive. Surprisingly, the garnish change makes it into an entirely
different drink like many cocktails, the history of the Gibson is a bit murky. The
most reliable story: it’s thought to have been created around 1898 by
businessman Walter D.K. Gibson. Apparently he thought eating onions prevented
colds, so he added this unique garnish.
Glass: Martini
Ingredients: 1 jigger gin

1/3 bar spoon of dry vermouth
Garnish: Drop of Olive
Procedure: Stir all the ingredients and strain the mixture into
pre-chilled martini glass. Garnish with cocktail onion on top of the drink.
Gimlet. A drink that evolved after Lachlan Rose’s preserved lime juice
became popular with scurvy-suffering sailors in 1867.This drink can also be served
straight up without the soda and in a highball glass.
Glass: Highball

4 tsp lime cordial
ice cubes
lime wedge or zest
Garnish: Slice of Lime
Procedure: Stir the ingredients in a mixing glass with ice and strain into a rocks glass
over fresh ice. Top with soda water and garnish with a wedge of lime or some zest.
16 | H M P E 2 0 1
Aviation. Created by Hugo Ensslin at New York’s Hotel Wallick in the early
1900s, when it included crème de violette, but it was made famous without it by
Harry Craddock in his seminal Savoy Cocktail Book. Try both versions.
Glass: Champagne Saucer
Ingredients: 1 3/4fl oz/50ml gin

3 tsp maraschino liqueur
1 tsp crème de violette
3 tsp lemon juice
ice cubes
lemon zest to sprits
cherry
Garnish: Cherry
Procedure: Shake the first four ingredients with ice cubes and fine strain into a glass.
Squeeze the oil from the lemon zest over the surface of the drink and discard. Garnish
with a cherry.
17 | H M P E 2 0 1
Application
Direction: Write down the ingredients, corresponding quantity needed and
procedure of making each cocktail drinks. (5 points each).
B.)Orange Blossom A.)Pink Gin

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D.) Gin 7 C.)Golden Fizz

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18 | H M P E 2 0 1
Topic 1: Compound Spirits

Activity
Matching Type
Column A Column B
___1. Gin is flavored with oil of. A. tonic water
___2. Gin is the distillate of. B. neat with ice
___3. The distillate is diluted with. C. Netherlands
___4. The world’s most popular gin D. juniper berries
___5. The term dry means a lack of. E. heavy
___6. Gin is best drunk __. F. grain mash
___7. A popular cocktail with gin and lime cordial G. Gordon’s
___8. Gin and tonic is composed of gin and __. H. water
___9. There are two types of gins dry and __. I. sweetness
___10. Gin originated 17th Century in the __. J. Gimlet

2| HMPE 201
TRUE OR FALSE.
Directions: Read each of the following statements. Write the word TRUE if the
statement is correct and FALSE if otherwise.
______1. Blueberry is used to make Sloe Gin?
______2. Around 37.5 percent is the minimum alcohol level to be a true gin.
______3. A classic martini is made with vodka and gin.
______4. Coriander is the second most popular botanical used in gin after juniper.
______5. Gin was invented by the Dutch.

20 | H M P E 2 0 1
Topic 2: Liqueurs and Cordials

Activity
Matching Type
Column A Column B
___1. A clear liqueur made from anise seed an A. Drambuie

flavored with bitter almonds
B. Pernod
___2. A clear liqueur flavored with caraway seeds
from Scandinavian countries C. Kahlua
___3. A raspberry flavored liqueur. D. Southern

Comfort
___4. Orange flavored liqueur and produced out E. Chambord

of triple sec and orange Curacao
F. Cointreau
___5. A peppermint liqueur made from fresh mint
and brandy G. Anisette
___6. Cognac based liqueur flavored with oranges H. Chartreuse

and orange Curacao
I. Grand Marnier
___7. Mexican liqueur made from coffee beans,
vanilla and brandy J. Crème de
Menthe
___8. A high proof American liqueur that is
Bourbon base enriched with a peach flavor
___9. Scotch whiskey based liqueur made with

honey and herbs
___10. Its color is a combination of yellow and

green and it is produced from a combination
of several ingredients such as spices, herbs and roots.

21 | H M P E 2 0 1
Analysis
1. Briefly discuss. What is Maceration?
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2. Briefly discuss. What is Percolation?
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22 | H M P E 2 0 1
Abstraction
Liqueur
Liqueur and cordial are two terms for

the same thing: a distilled spirit flavored or
redistilled with fruits, flowers, plants, their
juices or extracts, or other natural flavoring materials, and sweetened with 2½
percent or more of sugar. To simplify matters we will use the word liqueur.
Liqueur is derived from the Latin word “liqueufacere” which means to dissolve or
melt. That is why liqueurs are said to be ideal as after dinner drink as they dissolve or
to melt, that is why liqueurs are said to be ideal as after dinner drink as they dissolve
or neutralize the after taste of food taken during meals.
The aroma flavor of herbs, seed, bark, roots, flower fruits, stones and peel. The
alcohol base can be brandy, cognac, rum, whisky or neutral grain spirits. Their distinct,
characteristics taste depends on the type of fruit or flavor that is infused into the
drink. Liqueurs are generally used as European version and cordials as the American
version of after dinner drinks. Both contain up to 35% of some sweetening agent. In
addition to mixing into a wide and wild variety of cocktails, liqueurs have two main
functions: to begin and end a meal.
In the 12th century came the discovery by alchemists of how to bring out the
essence of agricultural products to create al-kohl, the medieval cure-all. Next came
teaching others the many ways to make and use this remarkable “water of life.” It
took about 800 years from the discovery of distillation in the 9th century until monks
in France learned how valuable the sweet-tasting, health-giving benefits could be in
saving lives if they added flavors to alcohol.
So were born liqueurs in the form of two that taste so good they remain popular
to this very day: Chartreuse and Benedictine. Both were named in honor of the
monastic orders where they were first created. The further development of the most
complex, colorful, tasteful, and varied of all distilled spirit types has blossomed (like
many of the plants and flowers used in their production) since the 1600s. These new
products used combinations of so-called neutral spirits (clear with little or no flavor)
made from grain or wine or other agricultural products with (or over) fruits, flowers,
plants, their juices, or other flavoring materials. And the monks used various means
to bring out the best of their flavors in a controlled and standardized manner.
They turned these early pharmaceuticals into a tremendous variety of colorful,
different-flavored, spirit products. And that led to the huge industry known and
enjoyed all over the world today as cordials or liqueurs. The popularity of cordials has
never dimmed; popularity that lasts for 400 years must mean something. In the case
of these beauties, it means variety, reasonably low cost, generally lower alcohol, and
great use in drinks and in cooking.
The Birth of the Liqueur. Many historians attribute the first compounding of
sweetened herbs and alcohol to Italy’s Salerno University of Medicine and Science.
The art of turning medicine-taking from “ugh” to “wow!” was ultimately obtained by
Catherine de Medici, who was a member of one of Italy’s ruling classes (and also one
of the world’s great poisoners). In 1536, she introduced her new husband, King Henry
II of France, and his French court to what is today called a cocktail. The Rossoli was a
23 | H M P E 2 0 1
varied mixture of everything from

jasmine leaves to chamomile and
sugar steeped in alcohol by Italian
peasants to ward off “the Death” (the
superstitious peasantry’s term for the
Bubonic Plague).
In very short time, this
“medicine” became a favorite of the
French aristocracy. They most likely
appreciated the mood altering
capabilities more than they did the effectiveness in warding off the plague and other
death-dealing ailments. During the Renaissance, the practice of adding alcohol to well
known medications became far more prevalent among the elite. Many upper-class
households had a dedicated “still room” for making distilled spirits to be used in
cosmetics as well as for
drinking. Women of the house used the same distillation methods to make rosewater
to improve complexions, and water of ground up cloves to relieve stomachache,
obesity, and worms.
Further proof of the Italian origin of these remarkable variations on an ancient
theme arrived in London in 1749 in the person of Giacomo Justerini. He brought with
him a number of complex recipes for making liqueurs. Signore Justerini’s name and
his “apothecary” shop have lived on. So has his partnership with Alfred Brooks, which
made J&B Scotch whisky a household name among the British Royal family and
today’s more moderate drinkers as well. While people in many countries were
creating more types of medicinal liqueurs, innovative distillation was growing on a
parallel track. It didn’t take too long for the two to join hands.
The monks were the first to realize the potential benefits of adding aqua vitae to
a distillate of herbs, leaves, or even plant roots. They quickly started using the new
method to get patients to take their medicine. In the 16th and 17th centuries,
hundreds of concoctions were born. In 1510, Benedictine monk Dom Vincelli created
the still-used recipe for Benedictine Liqueur. Only in more recent times has scientific
progress discovered the chemical agents that made those homely plants and flowers
a preventive for heart attacks. Now they can be put into a simple pill or capsule,
eliminating the original bad taste as well as the alcohol. Only in the last generation
have the facts been learned about how the healthful effects of these botanicals
continue to operate even in an alcohol base.
Today virtually hundreds of cordials/liqueurs use fruits and other ingredients to
add flavors undreamed of by the Moor Jabir, the world’s first distiller. Modern liqueurs
are the biggest category of all spirits if you look at the number of brands, and it’s the
third best-selling category worldwide. Not surprising considering that cordials come at
a far lower cost than other, more heavily taxed types of spirit.
The first “medicines”. Prior to World War I, the only “medicines” available
were first concocted as far back as prehistoric times by using plants and herbs found
in local regions. If you’re watching all the ads on TV today, that’s hard to believe. But
back then, botanicals were ground up and water was added, and then, often over
much protestation, they were administered foul tasting or not. The “medicine man”
could always blame the water and he would generally be correct. These initial
attempts to provide sick people with some relief through the wonders of chemistry
may have worked, sort of, but they were rarely taken as prescribed and they certainly
weren’t enjoyed.
24 | H M P E 2 0 1
aristocratic. The profile of the flavor changed during this period, and the sweeter
Dutch styles became drier as the spirit improved and distillers added other botanicals,
giving birth to the national gin we know today, London Dry.
The 18th century saw the emergence of luxury gin palaces, and the popularity
of the spirit with naval officers elevated gin’s status. Meanwhile, the birth of tonic
water, patented in 1858, made gin and tonic fashionable. This tipple started life
medicinally managing malaria in the tropics, thanks to the quinine in the tonic, but it
soon became the must-have accessory to the colonial lifestyle. From here we move
away from neat gin and onto the mixed drink, or cocktail. Around the turn of the
1800s British drinkers had started to mix gin into punches, while naval officers were
adding lime to give rise to cocktails like the Gimlet. However, it was the Americans
who made gin the mixing marvel. By the 1860s the spirit had caught on in America,
although the style of gin they used is questionable. The great cocktail historian David
Wondrich points out in his book Imbibe! that unsweetened gin might not have made
it to America until the 1890s, when the rise and rise of the Martini encouraged
drinkers to use a lighter, dry style of the spirit.
Whatever the Americans were using initially, Jerry Thomas, the first superstar
bartender, records a selection of gin cocktails in his seminal tome of 1862, Bartenders
Guide, or How to Mix Drinks. The list of cocktails, which includes the Gin Toddy, Sling,
and Fix, confirms that while bourbon was on the rise at this time, gin was always
close at hand.
It was Prohibition in the 1920s that secured gin’s prominence in cocktails. With
the law against spirit production, the likes of bourbon and aged spirits became more
difficult to come by, and anyone making illicit booze looked toward gin. Bathtub gin
was easy to produce and flooded illegal drinking dens, or “speakeasies,” during this
decade. The poor quality inspired new mixes to mask the bad taste. Gin cocktails flew
out of these dens, and as frustrated bartenders traveled to Europe to find work, bars
such as the American Bar at the Savoy in London and Harry’s New York Bar in Paris
saw an influx of new and inspiring creations, many of which had gin at the base.
All of which means gin has inspired all manner of creative cocktails, from the
Martinez and the Tom Collins to the White Lady and the Corpse Reviver. In the 1950s
vodka emerged as the white spirit (tend to refer to spirits as white and dark) of
choice for consumers and gin was pushed to the back of the drinks cabinet, but as
bartenders began to research classic drinks they rediscovered many of the recipes
that had made gin so vital to the evolution of the cocktail. Over the last twenty years
gin has become popular again and is firmly back in the hearts and minds of
bartenders, who work with a range of gins with all manner of exotic botanicals. Many
rightly consider it the most important spirit in cocktail history.
How Gin is Made. There are two important components to how a gin is
made. First, there is distillation, which is the trade or required skill, and it is this
process that affects the end product. Secondly, there’s the choice of aromatic material
and botanicals. Without the plant world, we wouldn’t have gin as we know it today, so
the Botany of Gin section (see here) explores the great variety of botanicals, ancient
and modern, that are available to the modern gin distiller. Nearly all of today’s gins
are designed and distilled with a two-stage process in mind. In the first stage of
creating a gin, a producer ferments some sort of grain or fruit, then distils it to create
a base spirit. In the second stage, the base spirit is re-distilled with aromatic
botanicals, including juniper, to create the final product. This is the short of it. The
complete story of how a gin is crafted from start to finish is a lot more complicated.
We’ll start at the very beginning.
5| HMPE 201
Creating the Base Spirit. The clear,

generally neutral spirit that results from the first
step of the gin creation process is what might
be more commonly known as vodka. Unlike
vodka, though, the goals here can differ.
Whereas vodkas often aspire to be as neutral as
possible, for gin especially contemporary gin a
completely neutral character is not always the
most desired outcome. When distilled, some
fruits or grains can impart an earthy depth, or
brightness, that an expert gin distiller can use
to great effect when botanicals are added.
Whether distilled multiple times until the final
base spirit is truly neutral, or whether the goal
is a quirky spirit with character, a distiller begins
with something that they wish to ferment Much produce can be made into a base
spirit. Some of the more common base ingredients include corn, wheat, potatoes or
grapes. More exotic items that can be fermented at this step include bananas, apples
or even carrots. When working with grain, the first step is to malt it. This involves
getting it wet and allowing it to sprout. Germination begins and the small seeds start
converting starch into sugars that, ideally, would be helping nourish the young plant.
Of course, distillers have other plans for that sugar. Malting isn’t equally easy across
all grains and that’s why you’ll see barley included in many recipes. Barley has very
high levels of the enzyme that does the converting, and it can help kick other grains
into gear, assisting the malting process. Once the grains have converted their stored
starch into usable sugars, the distiller needs to halt the germination to ensure the
fruits of the sprouting are available for distillation. The sprouted seeds are heated,
thereby killing them, and then the sugars are ready to use. As explained earlier, a
distiller can use almost anything as a base spirit for gin. If working with potatoes, or
another starch-heavy grain, the distiller adds either malted grain or an enzyme to help
break it down directly. If starting with a fruit juice or other sugar-heavy fruit, a
distiller doesn’t need to worry about this step, as they already have the sugar that’s
necessary to begin the next phase. The distiller adds yeast and moves the mash to a
fermentation vessel where the small bacteria will digest the sugar, creating carbon
dioxide and alcohol. Given time, a fermented, alcohol-laden liquid will be created in
the vessel. The liquid is siphoned out, leaving behind
the solids, and is then poured into a still where the
good stuff can be separated from the not-so-good
(i.e. toxic) stuff.
Using A Still The choice of still is one that
many distillers love to talk about in their promo
material, as many are quite proud of these
impressive pieces of equipment. Many also feel that
their choice of still says a lot about the type of
distiller they are. Take the pot still, for example. It
looks like its name might indicate. Heat is applied to
the bottom of the still and the alcohols are converted
to vapors, then re-condensed by passing through a
tube that is submerged in cold water. A pot still is used to
separate a spirit in stages known as foreshots, heads and tails. The result
is a characterful base spirit.
6| HMPE 201
Maple Liqueur by Salish Sea Organic Liqueurs earned a Gold

Medal in the American Distilling Intitute’s 2018 International Judging
of Craft Spirits.
Raspberry Liqueur by Skip Rock Distillers

earned a Gold Medal in the American Distilling
Institute’s 2018 International Judging of
Craft Spirits.
Helgolander German
style Herbal Liqueur by the
Dampfwerk Distillery Co.
earned a Gold Medal in
the American Distilling
Institute’s 2018 International
Judging of Craft Spirits.
Black Walnut Liqueur by Wood Hat Spirits earned a

Gold Medal in the American Distilling Intitute’s 2018
International Judging of Craft Spirits.
Rosolis Ziolowy Gorzki

is a rose-flavored stomach
bitters from the Lancut
Distillery in Poland.
Liqueurs can be hard to classify, but regardless of

flavor they can be broadly divided into two categories.
Generics are liqueurs of a particular type (crème de
cacao or curaçao, for example) that can be made by any
producer. Proprietaries are liqueurs with trademarked names
that are made according to a specific formula. Examples of
such liqueurs include Kahlúa, Grand Marnier, and Southern
Comfort.
Liqueurs have an extraordinary history and can play an essential role in a host
of drinks, but in cocktails they are used sparingly to add a little alcoholic sweetness
and color. Hailing from the monasteries of medieval Europe, the first herbal
liqueurs were medicinal remedies such as Chartreuse, which has been made to
the same recipe since the 1600s. Dutchman Lucas Bols helped generate a
commercial edge to the category in 1575 and today the company he founded
27 | H M P E 2 0 1
The first two methods involve maceration. In the first

one, the distiller will put the botanicals directly into
the liquid. That liquid will then be directly heated and
re-distilled. There’s a variation on this method that
might be more aptly described as the ‘tea’ method
wherein a bag of botanicals is dropped in the still,
then heated similarly, creating a swirling broth, that
once boiled and re-condensed will have its gin-like
character. A second type of maceration results in a
lighter style of gin. The botanicals are steeped in the
liquid for a period of time, often no more than a day,
and are then filtered
out. The resulting liquid
(which could rightfully
be called a bathtub or
compounded gin at this
point) is then re-
distilled, without ever
heating a single
botanical. Of the first method, critics might allege that
‘cooking the botanicals’ spoils the flavors or releases
undesirable aromas. Steeping extracts, phenols and
tannins may add a bitter character to the gin. Though
the critiques are true, several of the biggest names in
the history of gin, such as Beefeater and Tanqueray,
distil their gins in this fashion. Clearly, method alone
does not guarantee an inferior product.
Tanqueray places botanicals directly into the spirit before directly heating and re-distilling the gin.
The truth lies closer to the fact that this method simply releases “different”
aromas and a skilled distiller needs only to be aware of what they are doing to ensure
a quality gin. At Sipsmith, the still room is used to store the distillery’s experimental gin blends.
Steam Distillation.The next set
of methods has been moved forward by
the next generation of distillers. These
methods often result in a much lighter,
more botanically rich, but less intense
style of gin. The first method is based on
the principle of steam distillation. It’s also
alternately called vapor infusion or the
‘gin basket’ method. What they all have in
common is that the actual aromatics and
botanicals do not touch the liquid in the
still. They can be either suspended above
the liquid or located in the neck of the still,
so that the aromatic infusion occurs as it’s
about to re-condense. A distiller who
locates botanicals just above the liquid,
does so with the expectation that the aromatics will drip down and mix with the liquid
below, creating a more full-bodied flavor profile. Locating them in the neck better
9| HMPE 201
Galliano L’Autentico Made with various herbs and plants, it includes subtle
licorice and vanilla flavors.
Becherovka A stomach settler created in 1805 in the Czech Republic, this has
gained new fame and status in cocktails.
Bailey’s The biggest selling liqueur on the market, Bailey’s blends Irish
whiskey with cream and spices. You’ll find it in almost every drinks cabinet in the land.
Amaretto An Italian liqueur made with bitter almond oil, apricot pits, and
other botanicals.
Frangelico A hazelnut liqueur that is quite potent and doesn’t make it into
many mixed drinks but is worth knowing about.
Malibu A coconut liqueur with a rum base that can find its way into tropical
treats.
Drambuie With a whisky
base and sweetened with
heather honey, this liqueur’s epic
history dates back to 1745. It’s
an essential in a Rusty Nail.
Jägermeister This bitter
and complex blend of 56 herbs
from Germany should be stashed
beneath most home bars.
A liqueur as a base for a cocktail instead of a spirit. It can be played around
with the flavors and start with simple ideas like mixing the liqueur with fruits, herbs,
and syrups that have a similar base to the liqueur, along with a mixer such as
soda water. Try mixing 4 tsp each of Grand Marnier and elderflower cordial with
slices of orange and strawberry, topped off with 5fl oz/140ml soda water to
create a Grand Esprit.
Cordial: The Making. Cordials have a wide spectrum of flavors available from
the potential basic flavoring ingredients. So, the tastes offered depend to a large
extent on the experience and skill of the distiller, the ways in which the flavors are
obtained, and the exact formulation of ingredients. Making cordials is a skill and an
art. It requires a wide knowledge of the earth’s plants, flowers, fruits, herbs,
vegetables, and almost every other botanical product found even in the most remote
parts of the world.
As an example or two, consider the recent introduction of a pomegranate cordial
a fruit mentioned lovingly in the Bible or the awareness of the fruit of an African tree,
the Amarula. It was reborn as a cordial called Amarula, which has a delightful taste
when percolated into an unflavored spirit.
When someone goes to make a cordial, he or she takes this very complex
knowledge and puts it to use in basically the same way that other distillers use their
knowledge to create other spirit types. Liqueurs are made by using many types of
spirits for a base, ranging from grain neutral spirits through brandy and rum and
surprisingly even to already-juniper-berry-flavored gin. To the base spirit, the
distiller adds the flavoring agents compiled from his secret recipe and then mixes with
care and attention.
Choosing The Base Spirit. Distillers select the base spirit of a cordial on the
basis of flavor, availability, and blending potential with the prime flavoring agent.
Each different spirit has a distinctive taste. Will the earthy notes of Tequila go well
with a scented flower? Alternatively, can the juniper laden gin blend in with a
pomegranate flavor? Or, can a sweet sugary rum match up with a sweet herb?
29 | H M P E 2 0 1
Economic choices are also involved. If brandy is the base, it doesn’t make economic
sense to use a vintage Cognac. Or does it? Should vodka made from low cost wheat
or corn be used, or should the more exotic vodkas from grapes make the flavor base?
Finally, a decision must be made on how high the final price of the liqueur should be
value priced, premium, super-premium? That too has a definite effect on how much
the distiller pays for all the ingredients.
Marking The Differences. Years ago, the trade agreed that in order to keep
order in the marketplace, various price ranges designating the quality level of the
liqueur inside should be set and given names. In a bow to the French, they were
Ordinair for the lowest quality, up the ladder through Demi-fine to Fine, and
ultimately to the top, Surfine. In these days of global marketing, you rarely see these
designations, but they’re in the pricing if not on the label. To further assist the
consumer, however, all liqueurs are still classified as Crème when they’re thick and
extra sweet; Balm, which has a thick consistency; or Water, Extract, or Elixir, which
are all lighter.
Today, liqueurs are also classified by the flavor type. Most confusing of these
are Crème and Cream. The first is a category generally indicating a single flavoring
agent, such as crème de cacao, which is a sweeter, more heavily sugared liqueur with
a cocoa flavor. Cream, as in Bailey’s Irish Cream, is a category that came into being in
the 1980s. These liqueurs are made by using a technology invented in Holland to
stabilize dairy cream and give it a shelf life of about two months without refrigeration.
Cream liqueurs are blends, usually of a whiskey and fresh stabilized dairy cream. You
can also find rum creams and even an Amarula cream. The most common flavorings
come from chocolate, mint, and coffee. The best part of these dessert liqueurs is that
they last for a long time and still taste fresh. But shelf life isn’t much of a worry in
your refrigerator the drinks are so delicious that they don’t generally last two months.
Generic liqueurs are usually classified as non-descriptive Liqueurs. This class
includes Sloe Gin, which is made from sloe berries on a neutral spirit base. Another
category of liqueurs are Fruit Brandies, which are a colorless neutral brandy base to
which a blending of similar fruit flavors have been added. The use of flavored brandy
most likely arose years ago in the Cognac region of France where flavored Cognac
was often a preferred way to drink their native classic. Alizè is a flavored Cognac and
therefore classified as a liqueur. Finally, you have Schnapps, which is similar to a
flavored eaux-devie (the French version of vodka) but with no added sugar. In the
United States, even schnapps must adhere to the requirement that all cordials have a
given percentage of sugar added.
Adding The Flavor. Having determined the spirit to use as a base, the next
step in making a liqueur is determining how to get the flavor into the finished product.
The most common methods for extracting flavor from a
botanical include the following:
Maceration. The flavoring agents for the recipes
are soaked in the spirit and agitated. When the maximum
flavor has been leached from the botanicals, they’re
removed, and the remaining solids are filtered out.
Maceration is generally used for delicate fruits, such as
berries and bananas, where the flavor can’t stand up to
harsher methods.
Infusion. This method is similar to maceration, and
it’s the most inexpensive way to capture the essences of
dried leaves and plants. If you know how to “steep” tea,
30 | H M P E 2 0 1
you know how to infuse. The botanical material is moistened until it’s soft. Then it’s
covered with the base spirit and allowed to step in that. This results in much of the
flavor being transferred to the base.
Percolation. Have you ever brewed coffee? This is the same thing. The heated
spirit is pumped through the flavoring ingredients over and over again. It’s generally
used with tough-covered flavorings, such as beans or pods.
Distillation. This method is very
similar to the way gin is made except that
juniper berries are rarely, if ever, used.
Botanicals are dried and put into a pot still.
The base spirit goes directly into the pot
still with the botanicals, or into a special
type of tray placed at the “head” of the still.
Then the material is put through the still,
which condenses the vapors from the
alcohol and the botanicals together.
Generally, a second distillation is used to
make certain that objectionable flavors are totally removed. This is the costliest way
of getting the base spirit and flavor together. Distillation is generally reserved for
rinds, flowers, and other more highly flavored botanicals.
The Final Touches. After going through one or more of the processes I
describe in the previous section, the resulting flavored liqueur that comes off the still
can be as high as 100 proof. Pure water is used to reduce the proof. Most of the
modern liqueurs are in the low alcohol range, between 25 proofs (40 percent alcohol
by volume, or ABV) and 70 proof (35 percent ABV). The mandated alcohol level for
fruit brandies is 70 proof. Some liqueurs, such as Chartreuse and Curacaos, are
permitted to be bottled at a higher 110 proof (55 percent ABV).
Next, the mixture is sweetened with simple sugar, honey, dextrose, or another
type of natural sugar. Then the liqueur is aged for a short time to help all the flavors
“marry.” Blends in which distillers want to avoid any additional accidental flavoring are
aged in stainless steel tanks. On the other hand, if the distiller wants more flavors,
the liqueur can be aged in wood casks to bring the wood’s extra flavor agents into the
blend. Some macerated liqueurs aren’t aged at all.
After this, the distiller adds color usually natural if desired. A few liqueurs are
chilled before filtering to remove certain unwanted oils that could cause clouding. If
the liqueur contains colloidal materials, they can be “fined” by being filtered through
albumen or milk that sinks to the bottom of the vat where it attracts particles that are
undesirable and makes it easier to remove them.
With the constant demand for new and improved flavor thrills in liqueurs, many
distillers have turned to food technology. Using mixtures of natural and manmade
flavors, for example, can produce flavors that taste cold when you take the first sip of
a liqueur and then turn hot in your mouth. Nothing is wrong with using this
technology, provided the ingredients have been approved for food and drink
consumption.
This kind of innovation, however, is frowned on by many high-end producers.
Marie Brizard, for example, has been making all natural liqueurs since 1755 when,
legend has it, nurse Marie brought a sailor back to health. In appreciation, he gave
her a recipe for an “elixir” that could cure all ills. She and her nephew, Jean-Baptiste
Roger, set up a company to produce this remarkable product and called it Anisette.
The company is still making it the same way.
31 | H M P E 2 0 1
Types of Cordials. Not all cordials are equal. Some are “generic,” made using
a single commonly known and commonly found flavoring agent. These cordials are
used primarily in cocktail making. About 40 are generally available, including such
standard items as banana, cassis (black currants), cherry, coffee, kümmel,
peppermint, sloe gin (sloe berry), spearmint, triple sec , and a back bar full of others.
The other types are called “proprietary” because they’re made from exclusive
recipes created and maintained by the brand producer. Many of these cordials may
use one of the generics as part of their mixture, but they all add their own special
secret ingredients.
Famous Propriety Cordials

Cordial Primary Flavor/ Country of Origin
Made From
Absinthe Wormwood France
Amarula Tree fruit South Africa
Chambord raspberry France
Cheery Heering Cherry Denmark
Cointreau Orange France
Dr. McGillicuddy’s Cinnamon Canada
Elisir du Dr. Roux Herbal France
Frangelico Nut Italy
Hpnotig Tropical fruits France
Irish Mist Whiskey Ireland
Jagermeister Licorice France
Kahlua Coffee Mexico
Southern Comfort Bourbon USA
Villa Massa Lemon Italy
Vermeer Chocolate Holland
Cordials by the Ingredients. Because of the already vast number of products
called liqueurs, some way to put them in order had to be established. The following
sections tell you about the general categorization used by cordial producers. Please
keep in mind that with the current rush to flavor, questions arise as to whether a gin
should be flavored with raspberry. And, if it is, is it a cordial or just another in a line
of gins from one distiller? That conundrum gets even worse when dealing with vodka
because vodka has no flavor of its own that’s one of its major selling points.
Fruit Flavors. One of the most popular flavor families used in liqueurs are fruit
flavors. The offerings are expanding rapidly as tropical fruits, such as mango, kiwi,
Amarula, and maybe even some fruits yet to be known are added to the arsenal.
Sometimes the distiller can use the entire
fruit, including the pit (as in apricots), and
sometimes he can use only the flavorful
part, such as the peels of citrus fruits.
Eaux-de-vie that’s on the shelves in the
U.S. isn’t a true brandy. Rather, these
products are fruit-flavored brandies that
are generally at lower alcohol levels than
the true eaux-de-vie. And even fruit-
flavored brandies may be flavored with
something unusual.
32 | H M P E 2 0 1
Fruit – Flavored Cordials

Flavor Generic Description
Source (Brand/s in Bold)
Apple This is the alcohol version of apple cider, the all- American drink. Low
alcohol level. Not to be confused with Apple Jack, which is a true brandy
Apricot Another fruit that can be either a liqueur or a flavored brandy. Made
from the kennel. Marie Brizard Apry.
Banana Sweet and heavy with a sometimes-overpowering banana flavor.
Inexpensive versions sometimes smell like furniture polish. Pisang
Ambon (Holland).
Blackberry Made as a liqueur and a flavored brandy. The brandy is a traditional
liqueur with purported medicinal properties
Cassis Crème de cassis made in the U.S. has a very berry taste. When mixed
(Currant) with a good white wine, it makes a very tasty Kir. The best drink and the
best cassis come from around Dijon in Burgundy, France, where both
originated
Cherry Made as a liqueur and a flavored brandy. Bright red with a so-so cherry
flavor. European cherry liqueurs have a much brighter flavor.
Maraschino is distinctive liqueur made only from Marasca cherries from
Italy and the Dalmatian coast by distilling the pits and the
pomace left from cherry wine. Stock (Italy). Most famous cherry liqueur:
Cherry Heering from Denmark
Cranberry Bright red with an astringent taste. Made in the U.S
Lime Growing in popularity throughout the world is Limóncello, the low
alcohol modern Italian liqueur often found in European bars where no
other liqueur is served. Pungent lemon-lime flavor is very
cooling. Made by many producers from local citrus. Villa Massa is
particularly good quality
Melon Light green; made with lime peel. Fairly sweet and 40 proof (80 percent
ABV). Freezolime.
Orange Light green with a pleasant honeydew flavor. Midori
Peach Two generic types. Curaçao, first made on the Dutch Caribbean island
of the same name uses peels of the local bitter orange. Also available in
blue. Triple Sec is made from both bitter and sweet peels in the U.S.
Grand Marnier is a triple sec made on a base of Cognac. Cointreau is
double distilled to get a “dry” flavor said to
be three times drier than regular orange liqueurs, which gave birth to the
“triple sec” designation.
Pear Wonderful pear aroma, but taste is hard to duplicate. Marie Brizard and
most other French labels are better
Raspberry Not many made in the U.S., and those from France are rated as far
superior. Chambord Royal black raspberry is ranked among the best
for color and aroma
Sloe berry Called sloe gin, but the sloe berry is actually a plum. The liqueur is made
with cherries and other flavorings that give it a bright red color. Despite
its name, it isn’t made from a gin base
Strawberry Very tough to make liqueurs that taste like strawberries. Best versions of
strawberry flavor are from France and made with wild berries.
Tangerine Mandarine Napoleón is made on a Cognac base using North African
tangerines. Other versions are made with South African tangerines, also
on a brandy base.
33 | H M P E 2 0 1
Seeds and Nuts. Fruits aren’t the only flavor bases for liqueurs. Other
botanicals, like seeds and nuts, also make for great beverages
Seed and Nut Cordials
Flavor Source Generic Description (Brand/s in Bold)
Absinthe The famed French Fèe Verte (“Green Fairy”) was said to cause madness and was ultimately
banned from all European countries and the U.S. It was made from anise and wormwood,
which was deemed to be poisonous. Traditionally, the 72 proof (36 percent ABV) liqueur
was diluted with water, and poured over a sugar cube while it turned pearly white. In the
last few years, chemists determined that what made Absinthe so dangerous was a
poisonous substance called thujone. Removing that made Absinthe once again legal, and it’s
now available in the U.S
Anise One of the most widely used flavors licorice is from this seed. Anisette includes some other
flavorings to add depth to the licorice-like taste. It’s usually clear but occasionally tinted red.
European versions are more complex than those made in the U.S.
Anise A broad range of liqueurs with a licorice-like taste were made in imitation of the then-
Aperitifs banned Absinthe. Usually with an alcohol volume of 90 proof (45.5 percent ABV). Clear, but
when water is added, they turn pearly white. Best examples of these: Pastis, a French
generic (except for one produced by Ricard), Ouzo (from Greece), Raki (from Turkey),
Herbsaint (from the U.S.). Generic types are also made in Spain and Italy.
Caraway Used in making Kümmel, which was originally made in Holland in the 16th century. This
liqueur also includes cumin seed and has an aftertaste of anise. The Allash Kümmel made
in Germany is regarded as being top quality
Chocolate Crème de cacao is the primary liqueur that uses chocolate. It can be either brown or clear,
and it’s primarily for use in making cocktails. A lot of generic types have chocolate blended
with coffee, mint, or fruits. Among the proprietaries are: Droste Bittersweet, which tastes
like a Nestle chocolate bar; the Swiss Marmot, which has actual pieces of chocolate floating
in it; Sabra from Israel, which is a chocolate-orange liqueur; from Holland, Vandermint,
which, as indicated, is a blend of chocolate and mint; and CocoRibe, made with Virgin
Islands rum. The most recent famous chocolate names added to the liqueur lists are
Godiva Chocolate, White Chocolate, and a ready-to-drink cocktail with vodka.
Coffee Crème de café, crème de mocha, and coffee liqueur are all names given to some generic
types of coffee liqueur. Coffee-flavored brandy has a higher proof and uses brandy as a
base. Finally, branded proprietaries include the first coffee based liqueur, Kahlua, which
possibly adds molasses for smoothness. Tia Marie, a product of Jamaica, has a lighter
body.
Elder The fruit of this bush has a unique flavor and is used in making higher alcohol (80 proof or
Brush 40 percent ABV) and a sweet slightly licorice flavor. Sambucca Romano is probably the
best-known
Herbal Goldschlager is one of the more unusual liqueurs because
it has real flakes of gold a mythical aphrodisiac in its mixture of herbal flavors. Galliano,
the liqueur that started the rush to highly flavored products with the Harvey Wallbanger
after World War II, is made in Italy and is named for an Italian war hero. The herbal vanilla
flavor is less complex than similar liqueurs made in France and gets very little aging.
Jägermeister is a huge recent success story in the U.S., although it’s been made in
Germany since 1878, where it’s designated as bitters. It’s best enjoyed chilled and downed
quickly. Licor 43 (“Cuarente Tres”) is named for the 43 ingredients that go into its making;
it’s based on an ancient farmer-made drink. Tuaca Liquore has a lighter than typical
herbal-vanilla flavor and a light amber glow
Pits and Fruit pit kernels, such as those found in peaches and cherries, give a bitter almond flavor to
Kernels a number of nut flavored liqueurs and fruit-flavored types. Amaretto Disaronno is the first
and best example of a bitter almond version. Frangelico is another favorite made from
nuts, but this one is made from hazelnuts. The generic crème de noyaux and crème de
almond are made from almond and fruit pit kernels.
Mint Crème de menthe is one of the most classic generic liqueurs. It’s colorless but is sometimes
tinted green, red, or occasionally gold. Peppermint Schnapps is a colorless, drier version
Spices Spices are generally used as accent flavors, but you can find Cinnamon Schnapps and
Ginger Schnapps as well as a ginger-flavored brandy
Tea Suntory Green Tea is the best-known brand, but with the increased interest in tea as a
dinnertime beverage, new types are coming onto the market nearly every month
34 | H M P E 2 0 1
Hendrick’s was developed by Scottish

distiller William Grant & Sons. The team was
determined to create something summery but
unusual, and it includes oils of Damascus rose
and cucumber. These distinctive ingredients
lend themselves well to mixing with similar
flavors and aromas. Caorunn is another Scottish
gin and plays with the ancient Celtic ingredients
on the doorstep of the distiller. Rowan berry,
heather, bog myrtle, dandelion, and Coul Blush
apple are recognizable flavors and make this a
gin to play with if you’re looking at fall cocktails. Elsewhere Geranium plays with the
London Dry style while accentuating the floral notes of, as the name would suggest,
geranium oils, and with its highly perfumed aroma it works well in an Aviation.
Sipsmith is made in London, the first new gin to launch in the capital for 190
years, and here multi-talented Jared Brown uses a cute 317 quart/300 liter copper pot
still to deliver an intense gin bursting with tart lemon and marmalade flavors. This gin
is wonderful in Salvatore Calabrese’s Breakfast Martini. The trends in micro-distilling
have given rise to some small-batch
beauties.
Sacred meanwhile is made by Ian
Hart in his own living room in London, with
his vacuum distillation equipment wrapping
itself around bookcases and the TV. You
don’t get more boutique than this and the
gin is big on cardamom, nutmeg, and
Hougari frankincense.
Gin is a global spirit these days, in
America we have seen Gin 209 emerge
from San Francisco, using sweet orange and bergamot botanicals and Midwestern
corn for a soft spirit. In contrast, another gin from the same city, Junipero, comes
from the former brewers of Anchor Steam beer and at 49.3% ABV is
an aggressive and spicy gin that benefits from a decent dose of
vermouth beside it. There are many more and the variety inspires
creativity, all have their place and add something different to your
drinks.
Gin Essentials.The Glass. Balloon glasses and glasses of
similar styles are recommended by the gin distillers, the glass helps
funnel the botanical flavours upwards and with 95% of the flavour
coming from the sense of smell the aromas linger longer for a fuller
flavoured experience. While the stemmed design keeps the drink
cooler.
The Cold. To get the most from the flavour of your gin it is
important that the ingredients are as cold as possible. So Tonic
Water must be chilled and the gin, in warmer climates, should be
cool also. There is an absolute need for large ice cubes fresh from
a freezer.
Garnish. The best flavors apparently come from the
zest and the whole fruit may take the bubbles of the tonic away.
Lemon zest and lime zest tend to be the most popular fruits with
14 | H M P E 2 0 1
Today a number of whiskey-based cream cordials like Myers’s Rum Cream;

Droste Cream, flavored with bittersweet chocolate from Holland; Kahlua Cream with
coffee and cream; and even Venetian Cream, based on Italian brandy with almond,
butterscotch, and coconut. One of the latest cream liqueurs is Tequila Rose, which,
despite its name, is a strawberry-flavored liqueur with a Tequila base. Bailey’s now
offers caramel and mint variations.
Two Classic Liqueurs. Chartreuse is called “the world’s most mysterious
liqueur.” Its recipe was recorded in the 16th century by an alchemist who gave it to
local Carthusian monks as a “health liqueur.” The monks perfected it and protected it
from hundreds of nefarious folk who wanted it for themselves. Even in the face of
torture during the French Revolution, the monks never disclosed the recipe. In 1817,
when France was a little more hospitable, they resumed production of the liqueur.
The recipe for Benedictine was first recorded in 1510 by its creator Dom
Bernardo Vincelli, a monk at the Benedictine abbey in Fècamp, France. Seventy years
after the French Revolution was over, one M. LeGrand reintroduced the liqueur
commercially. An arrangement with the benedictine order permits use of the name
and the initials D.O.M. The initials stand for Deo Optimo Maximus (to God, most good,
most great). Brandy was added in 1920 along with the two-headed bottle and
bottleneck that permitted mixing from a single source.
36 | H M P E 2 0 1
Application
Direction: Create cocktail out the given liqueur. Write down the name, ingredients,
corresponding quantity and procedures (5 Points each).
1. Malibu 2. Triple Sec
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3. Creme de Methe 4. Kuhlua
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37 | H M P E 2 0 1
Assessment

Multiple Choice
Direction: Choose and circle the LETTER of the correct answer.
1. Liqueurs are normally consumed as.

A. An aperitif before a meal or digestif after a meal
B. A component of cocktails
C. A flavor enhancement to foods such as deserts
D. All of these answers are correct.
2. which of the following are the following are coffee flavored liqueurs.
A. Tia Maria and Kahlua C. Cointreau and Grand Marnier
B. Drambuie and Amaretto D. Galliano and Benedectine
3. Which of the following are orange flavored liqueurs?
A. Cointreau and Grand Marnier C. Jaegermeister and Chartreuse
B. Amaretto and Frangelio D. Midori and Maraschino
4. Which ingredient gives Crème de Menthe its unique flavor?
A. oregano C. mint
B. fennel D. basil
5. Midori is a sweet, green, melon flavored liqueur that comes from?
A. Mexico C. Japan
B. Poland D. Austria
6. What is the spirit base for Drambuie?
A. French brandy C. Jamaican Rum
B. Scotch brandy D. Mexican Tequila
7. Which of the following statements is not true about Benedictine?
A. It is an ingredient used to make a Rusty Nail
B. It was originally made by the Benedectine work
C. It is matured in oak casks for 3 months
D. It is a French liqueur based on cognac
8. Which of the following visual signs would indicate that liqueur on a shelf might be
spoiled?
A. The liqueur has turned cloudy C. A change in color
B. The liquid has separated D. All answers are correct
9. Besides water, what is the main ingredient of the liqueur Malibu?
A.Coconut C. Almond
B. Banana D. Pineapple
10. What is the main ingredient of the liqueur maraschino?
A. Cherry C. Black Currant
B. Raspberry D. Strawberry

38 | H M P E 2 0 1
References
Unit 1
Cousins, J. Lilicrap, D., Weekes, S. Food and Beverage Service, 9th Ed. 2014
Rojo, L.G. Bar and Beverage Service with Mixology, 2nd Ed. (2012)
Katsigris, C., Thomas, C., (2012). The Bar and Beverage Book, 5TH Ed. 2012
Ditan, L. J. Principles of Bar Service Operation (2007 Edition) Textbook of Food and
Beverage Management and Operations. (2008).
Luntz, P. Whiskey and Spirits for Dummies, 2008, Charming, C. Everything Bartenders
Book, 4th Ed. Gin Bible www.cholmondelyarms.co.uk
Unit 2
Roldan, A.S., Edica, Benito, T., Cruz Dela, R.M. (2013) Revised Edition. Foodservice
and Bartending
Katsigris, C., Thomas, C., (2012). The Bar and Beverage Book
Rojo Lorenzo G., (2012). Bar and Beverage Service
Andrews, Sudhir. (2008). Textbook of Food and Beverage Management and

Operations.Textbook of Food and Beverage Management and Operations. (2008).
Luntz, P. Whiskey and Spirits for Dummies, 2008
Charming, C. Everything Bartenders Book, 4th Ed.
Ditan, Joseph L.A. (2007). Principles of Bar and Operation
Gin Bible, www.cholmondelyarms.co.uk
39 | H M P E 2 0 1
Unit 5: Other Alcoholic

Beverages
Introduction
Alcohol consumption dates back almost to the dawn of human civilization.
Over time, alcohol developed into a major trade item. Some regions developed
specialty drinks that we still drink today. Through it all, there always had to be
someone on hand to host and serve the alcohol. No one knows the exact moment,
year, century, or even period when alcohol was first discovered. It’s believed that
alcohol has been around since at least 10,000 B.C.E., because archaeologist’s
unearthed stone age beer mugs from the Neolithic period. Archaeological evidence
suggests that alcohol was an important part of ancient life. Alcohol played a large role
in travel and exploration. In the New World,Columbus found Native Americans making
beer from corn and black birch sap. Ferdinand Magellan, captain of the first ship to
sail around the world, spent more money on sherry than weapons when stocking his
ship for a voyage to the New World. Sir Walter Raleigh brewed the first beer in
Virginia and then sent a request for better beer back to England. Colonists made wine
from strawberries, blackberries, gooseberries, and elderberries. They also planted
non-native apple trees, which yielded cider. The popular brands we know today
began to appear on the scene in the eighteenth century.
Every culture has its own history of brewing and distilling liquor and spirits
from local ingredients. When Ferdinand Magellan and the rest of the Spanish
conquistadors first arrived in the Philippine islands, natives offered them local goods
like fish, figs, and coconuts. They also gave them a jar of local alcohol, which
historians claim was either arack, which is wine made from palm, or tuba, wine made
from fermented coconut nectar.
Although a particular Philippine wine or spirit may be produced in many areas
and the ingredients for production remain the same throughout these areas, their
names by which the ingredients are called vary. This is due to the vast range of
dialects existing in our country. Both the rice wine and the yeast used to produce it
have many names. The rice wine of the Manobos is called agkud and the yeast used
is called tapey, while the Igorots and the Ilocanos call their rice wine tapuy and the
yeast bubud. The Tagbanuas of Palawan on the other hand, call their rice wine tubad
and yeast cake is called purad. The culture of drinking in the Philippines has
continued into the present, with different bars, pubs, speakeasies, restaurants, and
the like serving a wide variety of liquor and alcoholic concoctions. Thus this chapter
discuses; Aquavit; Bitters; Cachaca; and Local Wines and Spirits.
Learning Outcomes
1. discussed aquavit, bitters and cachaca;
2. valued the uniqueness of aquavit, bitters and cachaca; and
3. determined the characteristics of aquavit, bitters and cachaca
1| HMPE 201
Activity
Word Search
Directions: Encircle the words found inside the box either vertically, horizontally or
diagonally. Use the words below for reference.
Aquavit Bitter Cocktail Triple Sec

Schnapps Kahlua Campari Aperitif
Curacao Liqueurs
S Z E B J N X P F H T U O
C U R A C A O I G K R I L
H A O L K D T L T Y E T Q
N R M C S I X I R O D E S
A C Z P R B V Q I I C E C
P K O E A A Y U P L G R V
P B P C U R A E L G W H F
S A I Q K U I U E T O E N
Z X A T L T J R S D W P M
D M V H T F A S E F A A D
C L A K G E W I C G E W I
W K Y V B M R O L A D F O
D H K L N M P W Y U I D F
X T Y E R V B N O Q A B N
P S A G T J I L P Y T I E

2| HMPE 201
Analysis
1. Briefly discuss. What is Fermentation?
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2. Briefly discuss. What is Distillation?
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3| HMPE 201
Introduction
Leisurely get-togethers allow guests to

savor their conversation and their drinks while
they wait for their meal. After-dinner drinks
often help with digestion. Europeans drink
shots of limoncello, minted schnapps, grappa,
and anise liqueurs. Today, after-dinner drinks
tend to be either creamy, hot, or a neat
measure of spirit. Nightcaps can be a hot drink or a single spirit that is sipped to
make one feel warm and cozy inside. If you like the taste of anise/licorice (pastis),
there are many other choices like Galliano, anisette, ouzo, sambuca, pastis, Ricard,
Pernod, or absinthe.
Absinthe has an intriguing history. Absinthe originated in Switzerland and
legend says that the inventor was Dr. Pierre Ordinaire. Absinthe means wormwood in
French. It was one of the original ingredients in the first believed cocktail, the Sazerac.
But absinthe also had a darker, more dangerous side. This pastis had a high alcohol
content and was made with wormwood, which caused slight hallucinations, earning it
the nickname the Green Fairy (La Fée Verte).
By 1906, absinthe was banned in Brazil and Belgium. Other countries
Followed Switzerland in 1908 and the United States and France in 1912. It was
eventually outlawed worldwide except in England, Sweden, and Norway. After
relegalization of absinthe in most of the world in the late 1990s and early 2000s,
producers use clever marketing, extravagant claims, and flashy and hip labels to
sell less-than-worthy imitations. In July 2007, a New Orleans absinthe historian,
chemist, and environmental microbiologist named T.A. Breaux proved to be
instrumental in lobbying the American Congress into allowing the first legal absinthe
(after being banned for ninety-five years) into America. The name ofabsinthe (after
being banned for ninety-five years) into America. The name of this absinthe is Lucid.
Absithe History. The anise flavor we associate with absinthe was a staple in
distillation long before the green fairy (la fée verte as it was christened in French)
started wreaking havoc. Star anise is native to China and, once discovered by
Europeans, the sexy spice earned enhanced status in the Mediterranean as a stomach
settler. While the star anise flavor is distinctive, what sets absinthe apart is the
inclusion of wormwood, or to use its Latin name absinthium, which has been added to
spirits since the Egyptians and Ancient Greeks first began experimenting with them.
In the late 18th century someone was credited with using both botanicals and
thus creating the spirit we know today, although their identity is something of a
mystery. Most accept that absinthe originated in Couvet in Switzerland, though some
recognize Dr Pierre Ordinaire as the creator, while others credit the Henriod sisters.
The recipe ended up in the hands of Daniel Henri Dubied and his son-in-law, Henri-
Louis Pernod, in 1797 and they went into business, taking the concoction to France in
1805. The country became absinthe’s heartland and it boomed there. It made its way
into the glasses of everyone from inspiration- seeking artists such as Van Gogh and
4| HMPE 201
Degas, to soldiers who used it as a cure for malaria. Indeed it was as popular in
France as gin was in Britain and it soon started traveling across the globe.
By the 1830s absinthe was being exported
along with the exceptionally popular vermouth, both
making their way into the emerging cocktails of
America. With New Orleans being home to many
French, it was no surprise to see the spirit enjoy
success here and during the mid-19th century dashes
of the stuff were finding their way into cocktails such
as the Sazerac. Absinthe subsequently journeyed to
New York, and as drinkers searched for a morning
mind-clearer after a night on the champers, cocktails
such as the Absinthe Cocktail and Absinthe Frappé
emerged, the latter immortalized in the Broadway
musical number “It happened in Nordland.”
Absinthe Styles. Absinthe wouldn’t be
absinthe without wormwood it’s what sets the drink
apart from other anise-based spirits, and it’s also the
source of its notorious reputation. Wormwood has
been revered by medical minds as far back as Pythagoras, who recommended its use
to alleviate the pain of childbirth, but in absinthe it simply provides the musty and
bitter backbone. Fears over absinthe’s mind-bending powers emerged due to its
thujone content, a chemical compound linked to cannabis, and it was believed to
trigger psychedelic episodes. This made the spirit a scapegoat for everything from
artists cutting their ears off to violent murders. But these fears are unfounded and
subsequent research has proved that the level of thujone present in absinthe’s
heyday was only a trace amount and not nearly significant enough to send anyone
mad. Added to which the levels are carefully monitored today. Absinthe is strong, and
if you drink it by the 1/2 quart you’ll be in trouble, but no more so than with any
other strong liquor.
Besides, absinthe contains many other wonderful botanicals, all of which are
macerated in a neutral grain spirit or wine before the liquid is redistilled. This gives
the spirit a complex flavor profile and one that is further enhanced with the addition
of water. When you add water you get what is called a louche, or clouded effect, and
as well as watering down what is a strong spirit, this unlocks plenty of aromas.
In terms of style, look for absinthe verte (green) and products that are colored
naturally by the herbs rather than artificially. Pernod absinthe is a solid starting
point since it’s the grandfather of the type, Pernod having created a commercial
category for absinthe in 1805. Pernod suffered from the ban on
absinthe in the early 20th century, but the original recipe infuses the
current post-ban brand.
Scientist and drinksmith Ted Breaux has taken on the
modern-day recreation of historic brands with his Jade Liqueurs
selection. One for the more confident palate is the CF Berger Verte
Suisse 1898, taken by Jade from original recipes and fashioned as
an original Swiss style. You’ll get a bold blast of wormwood, fennel,
anise, and hyssop, all of which are given a booster shot with the
addition of water.
Un Emile 68 absinthe is lighter in its flavors and not overly
fragrant, makingit great as an introductory absinthe.
5| HMPE 201
Angélique was launched in 2005 and comes from Switzerland. It uses

botanicals selected from the meadows around the base
of the Alps and has
picked up a number of awards. It’s a decent brand for
trying with water as you
expand your absinthe knowledge.
La Clandestine is also interesting to look at as a
blanche or La Bleue (clear, colorless) style. Based on a
1935 recipe, it’s distilled by enthusiast Claude-Alain
Bugnon in the home of absinthe, Couvet in Switzerland.
It’s a floral absinthe with a nice
balance of sweet and bitter flavors.
If you’re looking for absinthe substitutes then pastis has all the
anise and louche of absinthe but no wormwood, and it must by
law include licorice root.
Henri Bardouin pastis is renowned for its quality. And
while we’re on anise flavors it’s also worth throwing raki into the
mix. This Turkish spirit comes from raisins, grape pomace, and
sloe berries and is a smooth alternative. Finally there’s ouzo,
which by law must be produced in Greece. If you have any of
these in the cupboard from your vacation visits then experiment
with them in place of absinthe.
The following are the common cocktail made from Absinthe
Absinthe Drip. The traditional serve of absinthe is made even more theatrical
in this recipe with an absinthe fountain. You will need a perforated or slotted absinthe
spoon for this.
Glass: Rocks or Old Fashioned
Ingredients: 1 3/4fl oz/50ml absinthe

sugar cube
5–7fl oz/150–200ml
ice-cold water
Garnish: Sugar Cube
Procedure: Pour the absinthe into a glass, then balance the absinthe spoon on the rim.
Place the sugar cube on the spoon and slowly drip water over it to dissolve the sugar
into the absinthe. Stir with the spoon when the mixture has louched (become cloudy).
Absinthe Cocktail. This has enjoyed many incarnations over the years but
the original recipe was a very basic mix. This one comes from Jerry Thomas’ 1887
reprint of his Bartenders Guide, in which he uses the anisette liqueur instead of sugar
to sweeten the drink.
Glass: Flute
Ingredients: 1fl oz/30ml absinthe
2 dashes anisette
2fl oz/60ml water
ice cubes
Procedure: Shake all the ingredients with ice and strain into a glass.
6| HMPE 201
Absinthe Frappé. Cayetano Ferrer created this in 1874 at Aleix’s Coffee

House in the French Quarter of New Orleans. Built in 1806, it became The Absinthe
Room when the cocktail was invented and is now The Old Absinthe House.
Glass: Rocks
Ingredients: 2fl oz/60ml absinthe

3 tsp anisette
2fl oz/60ml soda water
crushed ice
Procedure: Pour the ingredients into a glass over ice in the order listed, churning
constantly. Top with more ice and garnish with a sprig of mint.
Aquavit
A very strong unaged colorless liquor ranging in alcohol content from about 40-
45% ABV. Aquavit is considered by many to be the national drink in Scandinavia
(Denmark, Norway, Sweden). It is distilled from potaoes and grain flavored with anise,
caraway seeds, cardamom, cumin, dill, fennel, bitter orange and lemon peels, filtered
in charcoal, reduced in proof and transferred into a glass lined vat until it is ready for
bottling or bottled immediately.
In Germany it is known as schnapps, in Denmark schnaps and in Norway and
Sweden snaps. Fruits used to flavor
schnapps as blueberry, peach
peppermint. Root beer and wild
berry. The clear version of aquavit
is called taffel. The Scandinavian
version of vodka is often called
schnapps (not to be confused with
the liqueur of the same name), but
its official names are aquavit (from
Norway) and akvavit (from
Denmark). The word schnapps is
from an ancient Norwegian word
meaning “to snap up or gulp,” and,
not surprisingly, the traditional way
to drink this bracing spirit is ice cold,
in a single gulp, sometimes followed by a swig of beer.
Aquavit is stored in the freezer in Scandinavian homes, and drinking it is a
special tradition at Christmas and on May 17, the anniversary of the drafting of
Norway’s constitution. Aquavit is most often produced from distilling potatoes. It is
distilled at 190 proof and then redistilled (like gin) with flavorings; caraway seed is
the classic, but you may also find hints of cumin, fennel, dill, coriander, clove, and
orange peel. It is aged in oak sherry casks and bottled at 86 to 90 proof, and makes
an interesting substitute in some cocktail recipes that normally call for vodka. On the
Internet you can find numerous recipes that use vodka as the base for homemade
aquavit. Minnesota, with its large numbers of Scandinavian descendants, leads the
United States in aquavit consumption. Exported brands sometimes seen here include
7| HMPE 201
Aalborg from Denmark and Loiten Export or Lyshold Linie from Norway. The term
Linie on the label means “line” and refers to the practice of shipping the aquavit, still
in its oak casks, across the equator from Norway to Australia in a round-trip journey,
a tradition that dates from the 1800s. The theory is that aquavit gains a richer flavor
by spending several weeks at sea, gently sloshing around in the barrels. The label
may even designate the ship and the date that it sailed. Germany makes a similar
product, known as korn because it is made using corn, not potatoes. German korn
liquor is sometimes flavored with fruit and does not share the Scandinavian tradition
of journeying first to Australia by ship. Famous brands of aquavit are: A.) From
Denmark Aalborg, Brondums, and Hrald Jensen B.) From Norway Bergens, Aquavit
1818, Gammel Opland, Gilde,Linie loitens,Simers and Trondhjems. C.) From Sweden –
Arsta Brannvin, Gammal Norrlands Hallands Flader, Herrgards,Hjartansfrojd, Lacko
Slotsaquavit, Nykopings Brannvin, O.P. Anderson, Porsbrannvin, Ranas Brannvin,
Skane, Stockholm, Svart Vinbars Brannvin and Tallbergs Festbrannvin.
Bitters
This refers to a bitter or bittersweet
alcoholic beverage made from distilled or
infused aromatic bars, herbs, fruits and
roots sold at 45% ABV. Common ingredients
are angostura bark, carscarilla, gentian root,
orange peel and quinine. They were
originally known as elixirs. These very
unique spirits are flavored with herbs, roots,
bark, fruits, and so on, like liqueurs. The
difference is that bitters are unsweetened,
so “bitter” is the right word for them. Once
used primarily as medicines or for hangover
cures, bitters come in two basic varieties:
bitters that provide concentrated flavor and
bitters for beverages. The bitters category is also home to some of the more
interesting libations for the intrepid drinker. Bitters aren’t really lique urs in the
popular sense, but they’re classified as such because they use the same kinds of
ingredients. Bitters, however, are more closely related to the era when concoctions of
known curative botanicals were added to alcohol. They were intended, then and now,
as a medicine to relieve stomachaches and hangovers, and to aid digestion. All bitters
are just what they’re called, and some of the most popular are:
Abbotts Aged Bitters a popular general purpose ingredient for food and
beverage recipes and made from Baltimore, Maryland, USA by the C.W. Abbott Co.
since 1865.
Amer Picon is made in France using cinchona bark and, thank goodness, bitter
orange to disguise the flavor. Cinchona bark is also used to make quinine, which helps
alleviate malaria. A 78-proof, quinine-laced French bitters with a brandy base, is said
to have been what the French Foreign Legion in Algeria added to the water in their
canteens. It is served with ice and water or used in cocktails and never mix it with
anything else.
Amaro Montenegro this is flavored with vanilla and is made in Bologna, Italy.
It is called a half-bitter and thus a good for beginners.
Angostura Bitters, now made in Trinidad, were origin ally concocted in
Angostura, Venezuela (now Ciudad Bolivar, Venezuela) by a Dr. Sigert. The good
8| HMPE 201
doctor was intent on developing a medicine to help ward off tropical diseases. With
45 percent ABV, it was actually a pleasure to drink. Today, most important is its
contribution as a flavor enhancer for food and in cocktails.
Boonekamp a spirit based digestive Dutch bitters used occasionally in mixed
drinks.
Byrth an aromatic brandy and red wine based bitters flavored with quinine a
herbs, originally from France; served as an aperitif.
Cynar is a perfect trivia question because it’s the only spirit made from
artichoke leaves. In Italy, it’s garnished with a slice of orange and served as an
aperitif. Cynar is also frequently used in cocktails where its distinct herbal flavor is an
addition. It is the world’s only spirit made from artichoke leaves. Its name comes
from cynarum, the Latin word for artichoke, and its reputation is as an aperitif that is
good for the liver. It is brown, syrupy, and high in alcohol content; it is typically mixed
with seltzer or tonic.
Campari is the world’s favorite bitter today. It was developed in 1860 to
celebrate Italy’s unification, and the same formula is
still in use. That consists of herbs and fruits “from four
continents,” which are aged in oak. Campari is also
the main ingredient in two classic cocktails — the
Americano and the Negroni. Campari, a 48-proof red
Italian spirit that truly has a bitter flavor. It is usually
quaffed with soda or tonic or in a cocktail. Campari is
a fashionable drink all over Europe and has become
well known in this country, especially among
sophisticated drinkers.
Fernet Branca has been available since 1845.
In the U.S., it could be sold in food stores until about
1960 when the IRS insisted that it be sold only in
licensed liquor stores. It’s hard 270 to believe that the
combination of 40 herbs and spices could
be an effective digestif, but millions swear it is. Fernet Branca, a 78-proof spirit,
known chiefly as a hangover treatment. Everyone agrees that its taste is terrible.
Jagermeister a German product with a
stately stag on its label and high alcohol content.
“Jager” has made the list of Hottest Brands in the
liquor industry during the first several years of the
2000s, mostly for its reputation as a shooter in bars
frequented by entry-level drinkers. The company
works hard for its rowdy, sexy reputation with rock-
concert-tour sponsorships, a traveling Jager Bus full
of gorgeous Jagerettes and hunky Jager Dudes, and
a Jager Tap Machine that dispenses the spirit super-
cold. Germany also exports Underberg, which is
known primarily as a hangover cure and sold in
small bottles wrapped in brown paper.
Orange Bitters this is made in England from
the dried peels of Seville oranges.
Peychaud’s Bitters is a purely American
product. It was first made in New Orleans in 1793 by Antoine Peychaud, a refugee
Haitian apothecary. It’s no longer used for curing every tropical disease, but it lends
9| HMPE 201
its unique flavor a few drops at a time to Creole cuisine or cocktails with Southern flair.
Various orange bitters, and the lesser-a New Orleans product. They are used in
minute amounts to flavor mixed drinks.
Punt e Mes is a bitter vermouth with a recipe dating back to the 1700s. The
name means “point and a half,” and legend has it that the name was given to the
product by an Italian stockbroker.
Suze a bright yellow French bitters distilled from gentian root and herbs. It is
usually served with ice and soda water.
Unicum a brandy based bitter from Hungary. It is a thick, black, viscous
concoction made from more than 40 herbs and spices.
Underberg a German brandy based herb flavored bitter that is either drunk
straight in on gulp, or with soda water. Its country of origin is Switzerland.
Bitters and Amari. The modern-day descendants of medieval medical potions,
bitters are marketed as having at least some vaguely therapeutic value (stomach
settlers, hangover cures, and so on). They tend to be flavored with herbs, roots, and
botanicals and contain lower quantities of fruit and sugar than liqueurs.
The Farmaceutica di Santa Maria Novella, in Florence, Italy, founded in 1612,
produces amari
(plural of amaro:
Italian bitter liqueurs)
from recipes that date
back to the 17th
century. Some
European aperitifs
and digestifs have
been lifted from
obscurity in recent
years from active
marketing campaigns.
Fernet Branca,
another Italian amaro from Milan has gained popularity with American
bartenders for an end-of-the-night shot. Jägermeister was a German old man’s
drink, most often served at room temperature in small quantities to warm a body
on cold, damp winter days, until a clever marketing campaign made it popular as
a shooter served colder than an ice cube to American college students.
These digestifs ranging from the dry Unicum from Hungary to the sweet
Becherovka from the Czech Republic are produced in almost every country in
Europe, while new American producers are getting into the game.
Italian immigrant Francesco Amodeo founded Don Ciccio & Figli with recipes
his family produced and sold on the Amalfi Coast from 1883 until an earthquake
destroyed the production facility in 1980. His plant in Washington, DC, produces
limoncello and a variety of amari. Another DC-based amaro producer, Founding Spirits,
makes amaro at a nanodistillery inside the Founding Farmers restaurant. Fernet
Michaud, by Liquid Riot in Portland, Maine, is another fine example of a modern craft
distillery producing their own version of a European classic. Underground Herbal Spirit,
produced by Ogden’s Own in Utah, is also a noteworthy example of the style.
As bartenders scoured through 19th-century recipes looking for classic
cocktails to revive, spirits producers have scrambled to resurrect long-lost spirits,
often found in 19th-century pharmacy notebooks. St. Germain elderflower liqueur
rocketed to popularity when it caught the fancy of bartenders. The Woodinville,
10 | H M P E 2 0 1
Washington, distillery broVo Spirits created a line of more than a dozen amari
by working with individual bartenders to create their dream amaro.
Although there are specialty liqueur producers, most brands are produced by
general distillers as part of an extended product line. Among the new generation
general distillers as part of an extended product line. Among the new generation of
craft distillers, some of the standout liqueur producers include Leopold Brothers
Distillery of Denver, Colorado, with their distinctive whiskey-based fruit liqueurs (the
Rocky Mountain Blackberry is particularly noteworthy); Flag Hill Winery and Distillery
in Lee, New Hampshire, with their delicately tinged Sugar Maple Liqueur; and
Sidetrack Distillery, in Kent, Washington, who produce a variety of eaux de vie and
liqueurs using produce from the farm adjacent to the distillery.
Cachaca
Cachaca Brazil’s pronounced (“ka-sha-sa”), is national
spirit of Brazil, which has been made for at least 400 years
and only recently has risen to cult status in the United States,
Europe, and Japan. In fact, in terms of volume, there’s twice
as much cachaça produced as rum. June 12 is International
Cachaca Day, and Germany is the largest consumer of
cachaça outside Brazil. It is the product of the distillation of
fermented sugarcane juice, with an alcoholic strength
between 38 to 48% ABV. Like rum, it has two varieties:
unaged (white) and aged (gold). White cachaca is usually
bottled immediately after distillation and tends to the cheaper.
Aged cachacas come in shades ranging from gold to amber
deserve to be signed like a fine tequila or single malt scotch.
It is aged in wooden barrels and is meant to be drunk pure.
Its flavor is influenced by the type of wood the barrel is made
of. Aficionados are adamant that this spirit is distinctly
different from rum. While rum is distilled from molasses,
cachaça is distilled from unrefined sugarcane juice. It began
as a drink concocted by the slaves who harvested sugarcane
and were given the leftover juice after processing. The juice
fermented to produce an alcoholic drink, but someone
discovered that if it were boiled to form a concentrate, it would be even more potent.
Today, cachaça is used to make the wildly popular caipirinha cocktail and the
less-well-known sweet, fruity batidas cocktails, which are traditional pre-Lenten
carnival libations in South America. The finer-quality cachacas are barrel-aged, and
the liquor emerges with a unique, pleasant sugarcane scent. In order to label it as
“aged,” Brazilian law requires that cachaça be stored in small barrels for one year.
There’s also a type of the spirit known as “yellow” cachaca, a sweeter version created
by adding extracts of caramel or wood rather than aging it. Brazil produces thousands
of brands of cachaca. The industry employs about 400,000 people and the
government has waged a fierce (but so far, not especially successful) campaign to
reserve the name exclusively for Brazilian-made products, insisting that the spirit’s
history and ties to its national culture make cachaca uniquely Brazilian.
In Brazil Cachaça 51 is the best seller. It’s incredibly cheap but punchy and
harsh. Brands that are easier to approach and more commonly available outside Brazil
include Sagatiba, a light and clean cachaça. Leblon is slightly creamy and Abelha is an
organic cachaça product. Ypióca is a little more old school with a certain rustic quality
about it, while Germana has complexity with flavors of bananas and grassy sugarcane.
11 | H M P E 2 0 1
Schnapps
Schnapps is a general term used for an assortment of white and flavored spirits
that have originated in northern countries or regions, such as Germany or Scandinavia.
Schnapps can be made from grain, potatoes, or molasses and can
be flavored with virtually anything (watermelon and root beer schnapps from the
United States being proof of that). The dividing line between schnapps and
flavored vodka is vague and is more cultural than stylistic.
Label for Johnny Ziegler Black Forest
Style Apple Aux Pommel Schnapps Eau
de Vie by Wine- garden Estate in New
Brunswick, Canada.
Anise-flavored Spirits.
These spirits can vary widely in style,
depending on the
country of origin.
They can be dry
or very sweet,
low or high proof,
distilled from
fermented aniseed or macerated in neutral spirit. In France, anis
(as produced by Pernod) is produced by distilling anise and a
variety of other botanicals together. Pastis is macerated, rather
than distilled, and contains fewer botanicals than anis. In Italy,
sambuca is distilled from anise and botanicals, but it is then
heavily sweetened to make it a liqueur. Oil of fennel (also known
as green anise) is frequently added to boost the aroma of the
spirit. Greece has a drier, grappa-like liqueur called ouzo, which is
stylistically close to
Pastis.
Local Wines and Spirits

The culture of drinking in the Philippines has continued into the present, with
different bars, pubs, speakeasies, restaurants, and the like serving a wide variety of
liquor and alcoholic concoctions. If you’re looking to explore locally-made spirits and
wines made from native ingredients and rooted in
cultural history and tradition, here’s a list of common
Filipino drinks.
Lambanog. Offering a potent kick is the local
spirit lambanog. Most of the coconut-based liquor is
produced in Quezon province in the southern areas of
the Philippines, where quite a number of coconut
plantations thrive. The drink is made from fermenting
and distilling sap from an unopened coconut flower,
producing a strong alcohol that typically rounds out
at 40% ABV. It is then commonly sweetened with
12 | H M P E 2 0 1
raisins. The result is a clear liquor which Thrillist describes as crisp and clean, with a
subtle sweet, fruity tang. Although Quezon still keeps its tradition of producing the
drink, there are plenty of factory-produced lambanog brands today that keep the
same unique qualities of the spirit. Such is the case with Lakan Lambanog, a premium
lambanog made from quality ingredients and years of perfecting the multi-stage
Basi. Going up to the northern
regions of the Philippines, the preference for
alcohol changes from lambanog to basi, a
fermented alcoholic drink made from
sugarcanes. Enjoyed from the flatlands of
Ilocos region to the mountainous areas of
Kalinga, basi is a fermented drink made
from sugarcanes processed in earthen jars
called Burnay in Ilocos. Two types of spirits
are produced, basing lalaki, which is high in
alcoholic content with a strong, dry finish,
and basing babae, which is sweeter and less
potent. Basi is frequently made by local
artisans and found along roadside stands or public markets. For a modern cocktail
that highlights basi, a Filipino restaurant in the BGC area called Big Bad Wolf serves
the Basi Spritz. A cocktail made from premium basi wine sourced from Vigan, white
wine, elderflower liquer, campari, and orange juice, it has a tangy, refreshing
beverage that highlights the unique qualities of the local liquor.
Tuba. A Visayan counterpart of
alcohol made from coconuts is tuba, which is
similar to lambanog but is made by mixing
the bark of a mangrove tree with the
coconut sap, resulting in a reddish color.
Mangrove bark, locally
called tungog or barok, is pounded and
ground as it is mixed with the coconut wine,
and serves as a fermenting agent. The clear
or milky coconut wine found in Luzon,
although easy to make, has to be consumed
in a span of one to two days before it further
sours and ferments into coconut vinegar. To avoid that, the mangrove bark in
Visayan tuba also acts as a preservation aid that prevents it from turning into vinegar.
Just like wine, tuba also tastes better as it ages.
Good, well-aged tuba is called bahalina, and tastes
slightly sweeter and fruitier than its fresher
counterpart. A mass-produced tuba called Vino de
Coco hit the markets last 2013, making the drink
commercially-available for people who want to try it.
Vino de Coco offers sweet red, dry red, dry white,
and sweet white varieties.
Tapuy. Also originating from the Cordillera
region, tapuy or tapuey is a fermented rice wine
that has a long tradition of being used for special
occasions. Made from rice, onuad roots, ginger
13 | H M P E 2 0 1
extract, and a natural powdered fermentation agent called bubod, the end result is
mildly sweet with a strong kick, with around 14% alcohol content. The drink is
described as tangy, with a unique smoothness and sweet licorice-like aftertaste. Apart
from being great to drink on the rocks, tapuy also makes for a great foundation for a
lot of cocktail concoctions. PhilRice recently launched a commercially-available
premium and all-natural tapuy. Another small business producing bottled tapuy is
Proudly Promdi, a company with a passion for indigenous liquor that partners with
several Filipino fusion restaurants to produce cocktails that highlight the taste of local
Filipino spirits.
Bignay Wine. Not a lot of locals know of the small, locally-grown berry
called bignay or bugnay. With what Pepper.ph describes as a tangy and sweet taste
reminiscent of blackberries, it comes as no surprise that the local Filipino berry can be
fermented into an invigorating, fruity wine. Bignay are small, round berries in trees
commonly found growing in the wild. They produce wine that can be mistaken for a
glass of red wine, with its deep color, but the taste is slightly sweeter than red wine
from grapes, with the bignay wine having an intensely heady fruity aroma. The
berries give the wine unique, slightly tart notes similar to that of blackberries, as well
as a good, hefty kick of alcohol. Today, there are plenty of local enterprises that
produce bottles of good, medium-bodied bignay wine. Proudly Promdi also carries
their own variant called Bielma, which is great on its own or mixed in with cocktails
that highlight the berry’s unique tang.
14 | H M P E 2 0 1
Application
Direction: Write your answer on the space provided.
1. Make a cocktail / mocktail containing Cachaca. Write the name,

ingredients with corresponding quantity and procedures (5 Points).
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2. Make a cocktail / mocktail containing bitter. Write the name,
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Assessment

Multiple Choice. Direction: Choose and circle the LETTER of the correct answer.
1. Aquavit is distilled from grain and potatoes and flavored with variety of ____.
A. herbs C. vegetables
B. fruits D. plant leaves
2. A red Italian spirit that best known for beverage bitter.
A. Negroni C. Angostura
B. Campari D. Fernet Branca
3. What name is used to describe bitters meant to be consumed as an appetizer-of-
sorts before a meal?
A. correctif C. aperitif
B. digestif D. motif
4. It is the product of distillation of fermented sugarcane juice and a national spirit of
Brazil.
A. Aquavit C. Cachaca
B. Bitters D. Liqueur
5. Aquavit has a neutral background flavor similar to ___.
A. Gin C. Brandy
B. Vodka D. Tequila
6. It is derived from the Latin word aqua vitae meaning “water of life”.
A. Bitter C. Aquavit
B. Cachaca D. Liqueur
7. What are the main ingredients of Brazil's national cocktail, the Caipirinha?
A. Cachaca, lime, sugar C. Brandy, Triple sec, lemon juice
B. Bitter, Gin, lime D. Vodka, Martini, Vermouth
8. What drink is made by adding a dash of bitters to a cocktail of whiskey and
vermouth?
A. Martini C. Sidecar
B. Pink Gin D. Manhattan
9. What is Angostura named for?
A. a type of tree bark C. a town in Venezuela
B. its creator D. All of these are correct
10. What drink do you get when you mix gin, vermouth and Campari bitters?
A. Sazerac C. Tom Collins
B. Dry Martini D. Negroni

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References
Roldan, A.S., Edica, Benito, T., Cruz Dela, R.M. (2013) Revised Edition. Foodservice
and Bartending
Katsigris, C., Thomas, C., (2012). The Bar and Beverage Book
Rojo Lorenzo G., (2012). Bar and Beverage Service
Arna-Silvestre, S., Ruiz-Jamorabo, A., Rivera, M.N., Claudio-Serraon, V., The Bar
Companion, 2011
Andrews, Sudhir. (2008). Textbook of Food and Beverage Management and

Operations.Textbook of Food and Beverage Management and Operations.
(2008).
Luntz, P. Whiskey and Spirits for Dummies, 2008
Charming, C. Everything Bartenders Book, 4th Ed.
Ditan, Joseph L.A. (2007). Principles of Bar and Operation
Guggenheim-Jacob, L., Ramos-Tumanan, M., Competency – Based learning Guide in

Beverage Management, 2007
https://daydreaminginparadise.com/the-most-popular-traditional-filipino-drinks/
17 | H M P E 2 0 1
Unit 6: Non Alcoholic

Beverages
Introduction
Water and various forms of

beverages play an important part in
any meal. Pardon the pun, but
without them the meal would indeed
be very dry. The term beverage
applies to any drink which can relive
thirst, nourish the body, stimulate the
appetite and increase the amount of
body fluids. For the Filipino, water is
as important as wine is to the French
or Italian. Non-Alcoholic Beverages
Non-alcoholic beverages are
increasing in popularity. The non-
alcoholic beverage world has been
innovative in creating flavored teas and coffees and an ever-increasing variety of
juices to satisfy all tastes.
There are plenty of reasons why people who visit a bar choose not to drink
alcohol but still want to enjoy the atmosphere with friends who do. For the
nondrinking guest the typical alternative to a cocktail used to be a bar-gun-dispensed
soft drink. Not anymore! Thanks to the ever-expanding ranks of bottled water, tea,
juice, energy drinks, alcohol-free beers, and other nonalcoholic beverages, there are
incredible options for making sophisticated and flavorful mocktails, as they are often
called.
This chapter discusses the non alcoholic beverages. Presented the the origin
of chocolate, tea, coffee and other non alcoholic beverages. Elaborated the different
types of juices and nectar’s used in mixing drinks. Mentioned how non alcoholic
beverages were made and its usefulness in cocktails and mock-tails and detailed the
other types of non alcoholic beverages and its uses in mixing drinks.
Learning Outcomes
1. discovered the origin of chocolate, tea, coffee and other non alcoholic
beverages;
2. discussed how non alcoholic beverages were made and its usefulness in
cocktails and mock-tails;
3. identify the other types of non alcoholic beverages and its uses in mixing
drinks; and
4. name different types of juices and nectar’s used in mixing drinks.
1| HMPE 201
Activity
Non-Alcoholic Beverage Hunt
Direction: Below are several common drinks.
Encircle and label the drink which do you think is a non-alcoholic beverage

2| HMPE 201
Analysis
Instruction: Write your answer on the space provided. .
1. What are the different types of Coffee preparation? Explain briefly the
ingredients of each coffee preparation.
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2. Name the different types of Tea? Explain briefly the characteristics of
each Tea.
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3| HMPE 201
Abstraction
Introduction
Alcohol-free drinks offer a serious opportunity for incremental sales. A good
nonalcoholic-drink selection can pick up the slack in traditionally low alcohol sales
periods, such as lunch. In addition these drinks appeal to a broad customer base:
consumers who happen not to want a drink, as well as those who abstain. In a
restaurant setting nonalcoholic beverages appeal to both children and adults.
Moreover these drinks can generally be made with existing bar supplies, so inventory
issues are minimal. The key to a good nonalcoholic-drink program is to create the
recipes and make the drinks with the same high mixology standards that you apply to
regular cocktails and dessert drinks. You can charge “cocktail prices” for these
libations but only if you use quality ingredients and take great care in their
preparation.
Some operations keep the nonalcoholic-beverage price around $5, which
guest’s find acceptable. Of course, for you, the profit margin is certainly better than
selling a soft drink or iced tea at one-third the price. As with other types of specialty
drinks, the next step is to make customers aware of them. Have a separate
nonalcoholic-drink menu or a creative table tent, or include them on your regular
drink menu. In the past, nonalcoholic drinks were simply pale imitations of traditional
mixed drinks. This is no longer true today, and beverage managers’ creativity is the
only limitation.
One way to start the mocktail creation process is to take your existing lineup
of specialty drinks or dessert drinks, and make and taste each one without the alcohol.
How can each recipe be modified slightly to make sure it delivers the panache of a
“specialty” drink, alcohol-free? What can bartenders do with seasonal beverages, such
as lemonade and cider, to spice them up for customers? How can you make them
look as great as they taste? An excellent source of nonalcoholic-beverage recipes is.
On the Internet, use the term mocktail and you’ll be surprised by the number of easily
accessible recipes.
Coffee
Coffee beans are harvested from a
tropical shrub. Two species of coffee account for
nearly all the beans grown worldwide. Arabica,
the original source of the Arabian beverage.
Arabica coffees are delicate plants, difficult to
grow. Robusta coffee plants is more resistant to
frost and disease ad has tolerance on warmer
climates and lower elevations, thus easier to grow. Robusta however is rather neutral
flavor compared to Arabica and therefore less interesting. Today Brazil produces half
the total world production of coffee. The other coffee produces are the rest of Latin
America, notably Colombia, the African countries notably Kenya, Ghana and Ethiopia
and Asia, notably India and Indonesia. The Philippines also grow coffee particularly in
Bukidnon and Batangas. The later is known for its Kapeng Barako.
Coffee trees were cultivated about 1000 years ago in the Yemen. The first
commercial cultivation of coffee is thought to have been in the Yemen district of
Arabia in the fifteenth century. By the middle of the sixteenth century coffee drinking
4| HMPE 201
had spread to Sudan, Egypt, Syria and Turkey. Venetian traders first brought coffee
to Europe in 1615 and the first coffee house in England was opened in Oxford in 1650.
The drinking of coffee spread from Britain to America, and after the Boston Tea Party
in 1773, the North American palate changed from drinking tea as a beverage to
coffee.
The trees that produce coffee are of the genus Coffea, which belongs to the
Rubiaceae family. There are somewhere in the region of 50 different species,
although only two of these are commercially significant. These are known as Coffea
arabica and Coffea camephora, which is usually referred to as Robusta. Arabica
accounts for some 75 per cent of world production. The coffee tree is an evergreen
shrub, which reaches a height of two to three metres when cultivated. The fruit of the
coffee tree is known as the ‘cherry’ and these are about 1.5 cm in length and have an
oblong shape. The cherry usually contains two coffee beans. The coffee tree will not
begin to produce fruit until it is 3–5 years old and it will then usually yield good crops
for up to 15 years. The coffee bean goes through various stages while it is being
processed. These are:
harvesting
wet processing (washing, fermenting and drying)
dry processing (laid out on mats in the sun)
sorting
grading
grinding
packaging.
Coffee producing countries.Coffee is a natural product grown in many
countries of the tropical and sub-tropical belt in South and Central America, Africa and
Asia. It is grown at different altitudes in different basic climates and in different soils
and is viewed as an international drink consumed throughout the world. Brazil is the
world’s largest grower of coffee, Columbia is second, the Ivory Coast third and
Indonesia fourth. Coffee products available
The different means of purchasing coffee are:
 Bulk: (either as beans or in vacuum packs of pre-ground beans) allowing for
the traditional methods of making and serving.
 Coffee bags: these are heat-sealed and come in one-cup, two-cup, pot-for-one
or bulk brew sizes up to several litres.
 Instant: instant coffee granules, available in sizes from one cup to pot size.
 Individual filters: vacuum packed and containing one portion.
 Pods: these are specially designed individual portions of pre-ground coffee
that are used in proprietary coffee and tea makers. Each pod makes one
portion of coffee and the pod is then disposed of.
The blend. Companies who sell coffee have their own blending experts whose
task it is to ensure that the quality and taste of their particular coffee brand is
consistent, despite the fact that the imported beans will vary from shipment to
shipment. Samples of green coffee beans are taken from bags in the producing
countries and the port of arrival. The samples are sent to
prospective buyers whose experts roast, brew and taste
samples to test their quality before deciding on the type of
blend for which the particular coffee is suitable.
The roasting. Most brands of coffee sold in shops
are, in fact, a blend of two or more batches of beans.
Because they have no smell or taste, green beans have to
5| HMPE 201
be roasted in order to release the coffee aroma and flavour. The roasting process
should give a uniform colour. The outputs from different roastings are used to form
different blends. The common degrees of roasting are:
 light or pale roastings: suitable
for mild beans to preserve their
delicate aroma.
 medium roastings: give a
stronger flavour and are often
favoured for coffees with well
defined character.
 full roastings: popular in many
Latin countries, they have a
bitter flavour.
 high roasted coffee: accentuates the strong bitter aspects of coffee, although
much of the original flavour is lost.
Commercial coffee roasters can either convert the beans into instant (soluble)
coffee or prepare them for sale as roasted or ground beans. The higher the roast, the
less acidity and the more bitterness there is in the coffee. Certain coffees also have
flavorings added, either in the blend or during the process of making. Examples of
these include:
◎Turkish coffee: ◎French coffee: ◎Viennese coffee:
The grind. Roasted coffee must be ground before it can be used to make the
brew. Coffee is ground to different grades of fineness to suit the many different
methods of brewing. The most suitable grinds for some common methods of brewing
coffee are: Method Grinding grade
 Cafetière Medium
 Espresso Very fine
 Filter/Drip Fine to medium
 Jug Coarse
 Percolator Medium
 Turkish Pulverised
 Vacuum infusion Medium fine to fine
Storage. Some tips for storing coffee:
 Store in a well-ventilated storeroom.
 Use an airtight container for ground coffee to ensure that the oils do not
evaporate, causing loss of flavour and strength.
 Keep coffee away from excess moisture.
 Do not store near any strong smelling foods or other substances, as coffee will
absorb their odors.
Making coffee. Methods of brewing can vary, ranging from instant coffee
brewed by the cup, through to 1½–3 litre (3–6 pints) units and up to machines that
6| HMPE 201
may produce large quantities for functions.

Coffee beans may be purchased and then
ground according to requirements. The beans
should not be ground until immediately before
they are required as this will ensure the
maximum flavour and strength from the oils
within the coffee bean. If ground coffee is
purchased it normally comes in vacuum-packed
packets in order to maintain its qualities until
use. These packets contain set quantities to make 4.5 litres (1 gallon) and 9 litres (2
gallons) and so on. When making coffee in bulk 283.5–340 g (10–12 oz) of ground
coffee is sufficient to make 4.5 litres (1 gallon) of black coffee. Assuming that cups
with a capacity of 1⁄3 pint will be used then 283.5–340 g (10–12 oz) of ground coffee
is sufficient to provide 24 cups of black coffee or 48 cups if serving half coffee and
half milk. When breakfast cups are used then 16 cups of black coffee or 32 cups of
half coffee and half milk will be available.
At a dinner where demi-tasse cups are used, capacity is 48 cups of black
coffee or 96 cups half black coffee and half milk. The rules to be observed when
making coffee in bulk are as follows:
 Use freshly roasted and ground coffee.
 Buy the correct grind for the type of machine in use.
 Ensure all equipment is clean before use.
 Use a set measure of coffee to water: 283.5–340 g per 4.5 litres.
 Add boiling water to the coffee and allow to infuse.
 The infusion time must be controlled according to the type of coffee being
used and the method of making.
 Control the temperature since to boil coffee is to spoil coffee.
 Strain and serve.
 Offer milk (hot or cold) or cream separately and sugar and alternatives.
 The best serving temperatures are 82 °C (180 °F) for coffee and 68 °C
(155 °F) for milk.
Characteristics of good coffee. Coffee should have:
good flavour
good aroma
good colour when milk or cream are added not grey
good body.
Reasons for bad quality coffee
Water not fresh.
Water has not reached boiling point.
Insufficient or too much coffee used.
Infusion time too short or too long or at wrong temperature.
Coffee not roasted correctly.
Stale or old coffee used.
Incorrect grind of coffee used for equipment in operation.
Coffee kept too long before use or kept at wrong temperature.
Dirty equipment.
Sediment remaining in storage or serving compartment.
Coffee making methods
Coffee may be made in many ways and the service depends on the method
used. A description of the various methods is given below.
7| HMPE 201
Instant.This may be made in individual coffee or teacups, or in large

quantities. It involves mixing soluble coffee solids with boiling water. When making
instant coffee in bulk, approximately 71 g (2½ oz) to each 4.5 litres (1 gallon) of
water should be allowed. This form of coffee may be made very quickly, immediately
before it is required, by pouring freshly boiled water onto a measured quantity of
coffee powder. Stir well.
Saucepan or jug method. This is an American method of making coffee,
more often used in the home than in a catering establishment. A set measure of
ground coffee is placed in a saucepan or jug and the required quantity of freshly
boiled water is poured onto the coffee grounds. This should then be allowed to stand
for a few minutes to extract the full flavour and strength from the ground coffee. It is
then strained and served.
La cafetière (coffee or tea maker). La cafetière, or jug and plunger method,
makes coffee simply and quickly by the infusion method and to order. This ensures
that the flavour and aroma of the coffee are preserved. La cafetière comes in the
form of a glass container with a lip held in a black, gold or chrome finished holder and
sealed with a lid which also holds the plunger unit in
position. This method involves simply adding boiling water
to the ground coffee, stirring and then placing the plunger
unit and lid in position. A guideline to the quantity of coffee
to be used might be:
 2 level sweet spoonfuls for the 3 cup size
 6 level sweet spoonfuls for the 8 cup size
 9 level sweet spoonfuls for the 12 cup size.
Infusion time is from 3 to 5 minutes. During this time the coffee grains will rise
to the top of the liquid. After this if the plunger is moved slightly the coffee grains will
fall to the bottom of the glass container. When the grains have fallen it is easier to
push the plunger down.
Percolator method. This method is used
more in the home than commercially. A set quantity
of coffee grounds is placed in the percolator, which is
then filled with freshly drawn water. The water, upon
reaching boiling point, rises up through a tube and
percolates the coffee grounds, extracting the full
flavour, colour and strength. Hot or cold milk, cream
and sugar may be added to taste. This method of making coffee is in decline.
Vacuum infusion (‘Cona’). This traditional method of making coffee has
considerable visual appeal in the restaurant and has the advantage that the coffee
served is always fresh as only limited quantities are made at
one time. Banks of these machines may be used for varying
requirements, housing two, three, four or five containers at one
time. They are compact and portable and very easy to keep
clean.
The method of making the coffee is fairly simple but is
best supervised for safety reasons and to ensure the best
results and a consistent standard. The filters in this vacuum-
type equipment are usually made of metal or plastic, but
sometimes glass. The bowls are either glass or metal.
In this method of making coffee the lower bowl is filled
with cold water or, to speed up the operation, freshly heated
8| HMPE 201
but not boiled water, up to the water level. The upper bowl is then set in the lower
bowl, making sure it is securely in place. The filter is placed in the upper bowl,
ensuring it is securely fitted, and the required quantity of ground coffee is added
according to the amount of water being used. The water is then heated.
As the water reaches boiling point it rises up the tube into the upper bowl,
mixing with the ground coffee. As it rises in the upper bowl, it is often best to stir the
mixture gently to ensure that all coffee grounds infuse with the liquid, as sometimes
the grounds are inclined to form a cap on top of the liquid and therefore do not fully
infuse. At the same time, care must be taken that the filter is not knocked as this may
cause grains to pass into the lower bowl.
On reducing the heat, the coffee liquid passes back into the lower bowl leaving
the grounds in the upper bowl. The upper bowl and filter are then removed and
washed ready for re-use. The coffee in the lower bowl is ready for use and should be
served at a temperature of approximately 82 °C (180 °F).
Filter (café filtre). This is a method originating from and traditionally used in
France and may be made individually in the cup or in bulk. The filter method
produces excellent coffee. Fresh boiled water is poured into a container with a very
finely meshed bottom, which stands on a cup or pot. Within the container is the
required amount of ground coffee. The infusion takes place and the coffee liquid falls
into the cup/pot below. Filter papers may be used to avoid the grounds passing into
the lower cup, but this will depend on how fine or coarse is
the ground coffee being used.
There are now many electronic units available of
differing capacities. Cold water is poured into a reservoir and
is brought to boiling point and then dripped onto the ground
coffee. Pour through filter method This is an excellent method
of making filter coffee, which has increased in popularity over
the past few years.
Many of these pour through filter machines are
available for purchase or to hire from a number of the main
coffee suppliers. The principle behind this method is that
when the measured quantity of freshly drawn water is poured into the top of the pour
through filter machine this water displaces the hot water already in the machine. This
hot water infuses with the ground coffee and runs into the serving container as a
coffee liquid ready for immediate use. It takes approximately 3 to 4 minutes to make
one brew. When coffee is made by this method, ensure that:
 the machine is plugged in and switched on at the mains
 the brew indicator light is on. This tells the operator that the water already
held in the machine is at the correct temperature for use
 the correct quantity of fresh ground coffee, which will usually come in the
form of a vacuum-sealed pack, is used. A fresh pack should be used for each
new brew of filter coffee being made
 a new clean filter paper is used for each fresh brew.
Individual filter. This is an alternative way of making bulk filter coffee. It is
a plastic, disposable, individual filter, bought with the required amount of coffee
already sealed in the base of the filter. Each individual filter is sufficient for one cup
and after use the whole filter is thrown away. The advantage of this method is that
every cup may be made to order. It appeals to customers as they are able to see that
they are receiving entirely fresh coffee and it also has a certain novelty value.
9| HMPE 201
When making a cup of coffee by this method, the individual filter is placed
onto a cup. Freshly boiled water is then poured into the individual filter to the
required level. The liquid then infuses with the ground coffee within the individual
filter and drips into the cup. A lid should be placed over the water in the filter to help
retain the temperature. Time of making is approximately 3 to 4 minutes.
Espresso. This method is Italian in origin. The machines used in making this
form of coffee can provide cups of coffee individually in a matter of seconds, some
machines being capable of making 300 to 400 cups of coffee per hour.
The method involves passing steam
through the finely ground coffee and
infusing under pressure. The advantage is
that each cup is made freshly for the
customer. Served black, the coffee is
known as espresso and is served in a small
cup. If milk is required, it is heated for
each cup by a high-pressure steam injector
and transforms a cup of black coffee into a
Cappuccino. As an approximate guide,
from 12 kg (1 lb) of coffee used, 80 cups
of good strength coffee may be produced.
The general rules for making coffee apply
here, but with this special and delicate type
of equipment extra care should be taken in
following any instructions.
Still-set. This method normally
consists of a small central container into
which the correct sized filter paper is placed.
A second, fine-meshed metal filter with a
handle is then placed on the filter paper and
the ground coffee placed on top of this.
There is an urn on either side of varying
capacities according to requirements. The
urns may be 4½, 9, 13 or 18 litres (1, 2, 3 or 4 gallons) in size.
These still-sets are easy to operate, but must be kept very clean at all times
and regularly serviced. The urns should be rinsed before and after each brew until the
water runs clear. This removes the thin layer of cold coffee that clings to the side of
the urn that, if left, will spoil the flavour and aroma of the next brew.
Boiling water is passed through the grounds and the coffee passes into the urn
at the side. Infusion should be complete in 6–8 minutes for 4½ litres (1 gallon) of
coffee, using medium ground coffee. The milk is heated in a steam jacket container.
It should be held at a constant temperature of 68 °C because if held at too high a
temperature or boiled or heated too soon, on coming into contact with the coffee it
will destroy its flavour and taste. At the same time, the milk itself becomes
discoloured. The coffee and milk should be held separately, at their correct
temperatures ready for serving.
Decaffeinated. Coffee contains caffeine, which is a stimulant. Decaffeinated
coffee is made from beans after the caffeine has been extracted. The coffee is made
in the normal way.
Iced coffee. Strong black coffee should be made in the normal way. It is then
strained and chilled well until required. It may be served mixed with an equal quantity
10 | H M P E 2 0 1
Schnapps
Schnapps is a general term used for an assortment of white and flavored spirits
that have originated in northern countries or regions, such as Germany or Scandinavia.
Schnapps can be made from grain, potatoes, or molasses and can
be flavored with virtually anything (watermelon and root beer schnapps from the
United States being proof of that). The dividing line between schnapps and
flavored vodka is vague and is more cultural than stylistic.
Label for Johnny Ziegler Black Forest
Style Apple Aux Pommel Schnapps Eau
de Vie by Wine- garden Estate in New
Brunswick, Canada.
Anise-flavored Spirits.
These spirits can vary widely in style,
depending on the
country of origin.
They can be dry
or very sweet,
low or high proof,
distilled from
fermented aniseed or macerated in neutral spirit. In France, anis
(as produced by Pernod) is produced by distilling anise and a
variety of other botanicals together. Pastis is macerated, rather
than distilled, and contains fewer botanicals than anis. In Italy,
sambuca is distilled from anise and botanicals, but it is then
heavily sweetened to make it a liqueur. Oil of fennel (also known
as green anise) is frequently added to boost the aroma of the
spirit. Greece has a drier, grappa-like liqueur called ouzo, which is
stylistically close to
Pastis.
Local Wines and Spirits

The culture of drinking in the Philippines has continued into the present, with
different bars, pubs, speakeasies, restaurants, and the like serving a wide variety of
liquor and alcoholic concoctions. If you’re looking to explore locally-made spirits and
wines made from native ingredients and rooted in
cultural history and tradition, here’s a list of common
Filipino drinks.
Lambanog. Offering a potent kick is the local
spirit lambanog. Most of the coconut-based liquor is
produced in Quezon province in the southern areas of
the Philippines, where quite a number of coconut
plantations thrive. The drink is made from fermenting
and distilling sap from an unopened coconut flower,
producing a strong alcohol that typically rounds out
at 40% ABV. It is then commonly sweetened with
12 | H M P E 2 0 1
Glass: Irish Coffee Glass/ Stemmed Glass

Ingredients: one teaspoon brown sugar
one measure of coffee
cream as needed
one measure of Irish Cream Liqueur
Garnish: Irish Coffee Glass/ Stemmed Glass
Procedure:
1. A Paris goblet or other suitable stemmed glass of about 20 cl (7 fl oz) capacity is
used.
2. Brown sugar is added first (a certain amount of sugar is always required when
serving this form of coffee, as it is an aid to floating the double cream on the
surface of the hot coffee).
3. One measure of Irish whiskey added.
4. The teaspoon is then placed in the goblet before the coffee is poured into the
glass. This is so the spoon will help to conduct the heat and avoid cracking the
bowl of the glass as the hot, strong black coffee is poured in.
5. The coffee should then be stirred well to dissolve the sugar and to ensure the
ingredients are blended. The liquid should now be within 2½ cm (1 in) of the top
of the glass. The liquid may still be swirling but not too much, as this will tend to
draw the cream down into the coffee as it is poured.
6. The double cream should be poured slowly over the back of a teaspoon onto the
surface of the coffee until it is approximately 1.9 cm (¾ in) thick. The coffee
must not be stirred: the best flavour is obtained by drinking the whiskey-
flavoured coffee through the cream.
7. When the Irish coffee has been prepared, the glass should be put on a doily on a
side plate and placed in front of the customer.
Most coffees sold under famous brands are blends of coffee beans coming
from different varieties and sources. Coffee is sold in the market in the following
forms:
 Instant or Soluble Coffee is a powdered, soluble extract from coffee beans.
A considerable quantity of volatile aromas is lost in spray-drying coffee.
 Decaffeinated Coffee is pure coffee from which 97% of the caffeine are
removed by treating ethylene dichloride. Decaffeinated coffee retains its
characteristics, aroma and flavor. This product comes in ground and instant
forms.
 Espresso is strong, dark coffee made from beans roasted until they are
almost black and pulverized on a filter or specially designed espresso coffee
pots. A measures mixture of steam and hot water is made to pass though the
coffee. The extraction time is very short and result in a very black and strong
drink.
 Cappuccino; equal parts espresso and frothy steamed milk.
 Latte (lah tay); short for café latte, or coffee milk
 Macchiato (mah kee ah to); espresso topped with a little frothed milk
 Americano; espresso diluted in hot water
 Breve (bray vay); espresso with steamed half-and half.
 Mocha (moh kah); espresso mixed with hot chocolate or cocoa,
topped with whipped cream.
 Coffee substitute are parched cereals which are heated to produce that
coffee-like flavor brought by Dextrinization due to dark roasting. Soybeans,
barley and rice are used as coffee substitute.
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 Flavored coffee extracts delivering the aroma and taste of fresh brewed
coffee may be used in alcoholic carbonated, iced cappuccino and dairy based
beverages. Products may be used to flavor whole coffee-beans, ground
coffee, and liquid and powdered non-dairy creamers.
Coffee Drinks and Hot Libations. Mixed drinks are not limited to the chilled
glass, as bartenders in ski lodges and other cold-weather establishments know well.
Many of the mixed drinks in the early U.S. colonies were warmer-uppers heated in
tankards by thrusting a red hot poker or loggerhead into the liquid. Today’s hot drinks
are not limited to cold climes: Coffee drinks are served just about anywhere. Many
dinner restaurants have developed specialty coffee drinks that double as desserts,
with the added benefit of ending the meal on a note of excitement or sophistication.
Because these drinks are usually high profit items, they are a boon to the restaurateur
in every way.
Undoubtedly people have been spiking their
coffee with spirits for generations and finding it
delicious. What you do to dramatize it makes it
memorable. The Buena Vista Café in San Francisco
started an Irish coffee craze more than 50 years ago
when it put Irish whiskey, coffee, and sugar in a
goblet and floated freshly whipped cream on top.
People came from all over and fought their way
through the crowds for a glass mug of it and they still
do.
Today, the proliferation of mochas, lattes, and cappuccinos provides a whole
new set of coffee bases for specialty drinks. An International Cappuccino, for example,
is a combination of espresso, Bailey’s Irish Cream, Kahlua, Vandermint, Amaretto, and
a layer of frothed milk. The Foreign Legion combines espresso with brandy,
Benedictine, Frangelico, and Amaretto. The basic hot coffee drink is very simple to
make. For a hot drink, the decision about what to serve it in is especially important.
The customer must be able to pick up the drink without it being too hot to grasp
firmly. This means that a cup, mug, or stemmed glass is preferable. Stemware should
be made of tempered glass, which is better able to withstand heat without cracking.
If your glass is not heat-treated, preheat it by rinsing in hot tap water.
Thin glass is better than thick since it heats more
evenly and quickly. Ingredients are extremely important
for these satisfying drinks. Use excellent, freshly brewed
coffee, high-grade chocolate, and fresh whipping cream.
For garnishes you can sprinkle nutmeg, cinnamon,
shaved chocolate, or finely chopped nuts on top of the
whipped cream, whatever is appropriate to the drink. A
cinnamon stick can substitute for the stir stick or spoon
in a shallow cup.
It is certainly better to use brewed coffee when
someone orders a decaffeinated drink, but in a pinch
you can put an individual portion of instant
decaffeinated coffee in the cup along with the sugar in
step 1 and fill the cup with hot water in step 3. Some drinks can also be made with
hot chocolate instead of coffee. For example, the Peppermint Patty blends hot cocoa
with peppermint schnapps; the Mounds Bar mixes cocoa with rum. When you mix hot
cocoa with butterscotch flavored schnapps you create a drink called Butterfingers.
13 | H M P E 2 0 1
raisins. The result is a clear liquor which Thrillist describes as crisp and clean, with a
subtle sweet, fruity tang. Although Quezon still keeps its tradition of producing the
drink, there are plenty of factory-produced lambanog brands today that keep the
same unique qualities of the spirit. Such is the case with Lakan Lambanog, a premium
lambanog made from quality ingredients and years of perfecting the multi-stage
Basi. Going up to the northern
regions of the Philippines, the preference for
alcohol changes from lambanog to basi, a
fermented alcoholic drink made from
sugarcanes. Enjoyed from the flatlands of
Ilocos region to the mountainous areas of
Kalinga, basi is a fermented drink made
from sugarcanes processed in earthen jars
called Burnay in Ilocos. Two types of spirits
are produced, basing lalaki, which is high in
alcoholic content with a strong, dry finish,
and basing babae, which is sweeter and less
potent. Basi is frequently made by local
artisans and found along roadside stands or public markets. For a modern cocktail
that highlights basi, a Filipino restaurant in the BGC area called Big Bad Wolf serves
the Basi Spritz. A cocktail made from premium basi wine sourced from Vigan, white
wine, elderflower liquer, campari, and orange juice, it has a tangy, refreshing
beverage that highlights the unique qualities of the local liquor.
Tuba. A Visayan counterpart of
alcohol made from coconuts is tuba, which is
similar to lambanog but is made by mixing
the bark of a mangrove tree with the
coconut sap, resulting in a reddish color.
Mangrove bark, locally
called tungog or barok, is pounded and
ground as it is mixed with the coconut wine,
and serves as a fermenting agent. The clear
or milky coconut wine found in Luzon,
although easy to make, has to be consumed
in a span of one to two days before it further
sours and ferments into coconut vinegar. To avoid that, the mangrove bark in
Visayan tuba also acts as a preservation aid that prevents it from turning into vinegar.
Just like wine, tuba also tastes better as it ages.
Good, well-aged tuba is called bahalina, and tastes
slightly sweeter and fruitier than its fresher
counterpart. A mass-produced tuba called Vino de
Coco hit the markets last 2013, making the drink
commercially-available for people who want to try it.
Vino de Coco offers sweet red, dry red, dry white,
and sweet white varieties.
Tapuy. Also originating from the Cordillera
region, tapuy or tapuey is a fermented rice wine
that has a long tradition of being used for special
occasions. Made from rice, onuad roots, ginger
13 | H M P E 2 0 1
are finer quality. The best tea is made from young shoots and unopened leaf buds.
The choice pick is the terminal bud and 2 adjacent leaves. The bush is pruned
regularly to maximize the production of new shoots.
Tea is prepared from the leaf bud and top leaves of a tropical evergreen bush
called camellia sinensis. It produces what is regarded as a healthy beverage,
containing approximately only half the caffeine of coffee and at the same time it aids
muscle relaxation and stimulates the central nervous system. The tea leaf itself
contains a number of chemicals including amino acids, vitamins, caffeine and
catechins. The latter is a type of antioxidant which in green tea is thought to be more
effective in preventing certain cancers such as liver cancer. Green and black teas may
also protect against cardiovascular disease.
The leaf particle size is referred to as grades. The main ones are:
Pekoe (pecko): the delicate top leaves
Orange pekoe: a rolled leaf with a slim appearance
Pekoe dust: the smallest particle of leaf size.
In between these grades there are a set of grades known as fannings. In tea
terminology, ‘flush’ refers to a picking, which can take place at different times of the
year.
Generally, tea is classified according to the region it comes from. Some familiar
names associated with good quality ta are as follows
 Black tea from Darjeeling – an eastern Indian District in the foot hills of
the Himalayas
 Black tea from Assam – lower elevation than Darjeeling
 Ceylon tea – from Sri Lanka
 Oolong and Smoky Lapsang sou chong – from Taiwan
 Black tea from Keemun – in Northern China
Most commercial teas are blends of as much as 20 different teas. English
breakfast tea was traditionally from Keemun, but is now blend of several. Depending
on the method of manufacture, teas is available in the following forms.
 Black tea – leaves are fermented to bring out the full, mellow flavor and to
produce a fragrant tea of reddish color.
 Green – leaves are steamed to destroy enzymes and prevent fermentation.
This produces an apple gold clear sparkling tea.
15 | H M P E 2 0 1
 Oolong – slightly fermented leaves which produce a light, amber tea.\

 Instant or Soluble – processed by preparing a highly concentrated brew of
tea from which water is removed by either spray drying or vacuum drying.
 Jasmine – consists of high grade black (sometimes oolong) tea scented with
the fragrant white flowers of the jasmin. It contains a small portion of the
jasmin blossom used in the scenting process.
Tea producing countries. Tea is grown in more than 25 countries around
the world. The crop benefits from acidic soil, a warm climate and where there is at
least 130 cm of rain a year. It is an annual crop and its flavour, quality and character
is affected by its location, altitude, type of soil and climate. The main tea producing
countries are described below.
China. This is the oldest tea growing country and is known for speciality blends
such as Keemun, Lapsang Souchong, Oolongs and green tea.
East Africa. (Kenya, Malawi, Tanzania and Zimbabwe) This area produces good
quality teas, which are bright and colourful and used extensively for blending
purposes. Kenya produces teas which are easily discernible and have a reddish or
coppery tint and a brisk flavour.
India. India is the largest producer of tea, producing about 30 per cent of the
world’s tea. Best known are the teas from Assam (strong and full bodied), Darjeeling
tea (delicate and mellow) and also Nilgiri, which is second only to Assam and
produces teas similar to those of Sri Lanka.
Indonesia. Teas produced here are light and fragrant with bright colouring
when made and are used mainly for blending purposes.
Sri Lanka. (formerly Ceylon) Teas here are inclined to have a delicate, light
lemon flavour. They are generally regarded as excellent afternoon teas and also lend
themselves to being iced. All teas are fermented (oxidised) during the process of
manufacturer, which gives them their black colour. The one exception is China green
tea.
Bubble tea. Take one sweet, hot, caffeinated beverage and add instant
fun! Soft, squishy balls of tapioca are the magic ingredient that transform pearl tea
from workaday beverage into virtual dessert. Taiwan’s Famous.
Glass: Old Fashioned Glass
Ingredients: 500ml (16fl oz) water

60g (2 oz) boba (large tapioca pearls,
available from Asian supermarkets)
3 tbs sugar syrup (for preparing the boba)
1 teabag of your favourite tea
3 tbs canned sweetened condensed milk
Garnish: Boba or Peals
Procedure: Prepare your tapioca pearls. Heat the water to a boil and slowly add the
dry pearls. Reduce the heat and stir gently until the pearls float to the surface.
Simmer for 15 minutes on a medium heat, then allow to stand for 15 minutes. Drain
the pearls, mix with the sugar syrup, and set aside. Next, prepare your tea the old-
fashioned way, steeping a teabag in a cup of recently boiled, but not boiling, water.
Set the tea aside in the fridge to chill. To make your pearl tea, pour the chilled tea
into a tall glass and stir in the condensed milk, then pour in your tapioca pearls. Serve
with an outsized straw for slurping up the boba (or provide a long spoon).
16 | H M P E 2 0 1
Tea products. Most

teas used are blended teas
sold under proprietary brands
or names. Other teas,
sometimes called speciality or
premium teas, are sold by the
name of the specific tea (see
Table 5.1 Service of tea
below). The word ‘blend’
indicates that a named tea may be composed of a variety of different teas to produce
one marketable tea, which is acceptable to the average consumer taste. For instance,
what is sometimes termed a standard tea may contain somewhere in the region of 15
different teas, some of which would almost certainly include Indian tea for strength,
African tea for colour and China tea for flavour and delicacy. The different means of
purchasing are:
 Bulk: this is leaf tea (also called loose tea), which allows the traditional
method of serving.
 Tea bags: these are heat-sealed and contain either standard or speciality teas.
They come in one-cup, two-cup, pot-for-one or bulk brew sizes up to several
litres.
 String and tag: this comes as a one-cup teabag with string attached and a tag
that remains outside the cup or teapot for easy and quick identification of the
tea by the customer.
 Envelopes: this is again a string and tag teabag but in an envelope for
hygienic handling. It is used for trays for in-room tea and coffee-making
facilities.
 Instant: instant tea granules.
 Pods: these are specially designed individual portions of tea that are used in
proprietary tea and coffee makers. Each pod makes one portion of tea and
the pod is then disposed of.
Storage.Tea should be kept:
 in a dry, clean and covered container
 in a well-ventilated area
 away from excess moisture
 away from any strong smelling foods as it very quickly absorbs strong odours.
Making tea. The type of tea used will, of course, depend on the customer’s
choice, but most establishments carry a varied stock of Indian, Ceylon, China and
speciality teas, together with a variety of tisanes (fruit flavoured teas and herbal
infusions) available upon request. The quantities of dry tea used per pot or per gallon
may vary slightly with the type of tea used, but as an approximate guide the following
may be used:
 42.5–56.7 g (1½–2 oz) dry tea per 4.546 litres (1 gallon)
 ½ litre (1 pint) of milk will be sufficient for 20–24 cups
 ½ kilogram (1 lb) sugar for approximately 80 cups.
When brewing smaller amounts in the stillroom, such as a pot for one or two,
it is often advisable to install a measure for the loose tea. This ensures
standardisation of the brew and control on the amount of loose tea being used.
Alternative methods of pre-portioning tea may also be used, such as tea bags. When
making tea in bulk and calculating quantities of tea required for a party, allow
approximately 1⁄6 litre (1⁄3 pint) per cup or 24 cups per 4.546 litres (1 gallon). If
17 | H M P E 2 0 1
breakfast cups are used, capacity approximately ¼ litre (½ pint), then allow only 16
cups to 4.546 litres (1 gallon). Because tea is an infusion the flavour is obtained by
allowing the tea to brew. To achieve good
results, a few simple rules can be applied:
 Heat the pot before putting in the dry tea so that the maximum heat can
be obtained from the boiling water.*
 Measure the dry tea exactly.
 Use freshly boiled water*.
 Make sure the water is boiling on entering the pot.
 Allow the tea to brew for 3–6 minutes (depending on the tea) to obtain
maximum strength from the brew.
 Remove the tealeaves at the end of the brewing period if required, but
especially if making the tea in multi-pot insulated urns.
 Ensure all the equipment used is scrupulously clean.
* Recommended time and water temperatures for brewing different teas can
vary. Based on 3g of tea per 250ml of water, examples are: 180 seconds at 95 ºC for
black tees, 180 seconds at 75 ºC, for green teas and 300 seconds at 65 ºC for white
teas. For oolong teas it is 6g to 250ml for 60 seconds at 85 ºC.
Characteristics of good tea. Tea should have:
 good flavour
 good aroma
 good colour when milk or cream are added not grey
 good body.
Reasons for bad quality tea
 Water not fresh
 Water has not reached boiling point
 Infusion time too long or too short
 Stale or old tea has been used
 Too much or too little tea used
 Dirty equipment
 Tea re-heated
 Brewed tea being kept too long before use or kept at wrong
temperature
Tea Making Process
18 | H M P E 2 0 1
Chocolate
Chocolate and cocoa come from the fruit of the plant Theobroma cacao, in the
form of beans containing up to 25–30 white seeds. This cocoa plant is grown in
countries as far afield as Mexico, Central and South America, West Africa and Asia.
Chocolate is a thick preparation reserved for the Spaniards while a dilute
chocolate preparation was for the Indios. Noted to be favored beverage of friars
which is is prominently mentioned in Rizal’s Noli Me Tangere. The cacao tree called
cacahuaquctl from which chocolate is derived, is a tree 4 to 10 meters tall, a native of
the Yucatan and Guatemala. It is now extensively grown commercially in the South
and Central America ad West Africa. The Spaniards brought it to the Philippines where
it us also grown. Other Asian countries growing cacao are Indonesia, Malaysia and
Sri Lanka. In the Philippines, chocolate tablets (tablea) or balls are made in many
homes that grow cacao in their backyards. After roasting and removing the husk, the
nibs are ground into paste then formed into tablets and balls. The cocoa butter is not
removed.
Production process. The seeds are fermented, dried and shipped abroad
where they are then roasted and blended before being pressed, ground and sieved
for use as powdered or solid products. They then become cocoa powder, drinking
chocolate, eating chocolate and couverture chocolate used for decorating purposes.
Beverage preparation. This

beverage is very popular and may come
sweetened or non-sweetened and as a
powder or soluble granules. It may be mixed
with hot water or hot milk. Whipped cream
from a whipped cream dispenser,
marshmallows or a sprinkling of powdered
chocolate may be added upon request. There
are also flavoured chocolates available such
as ginger, hazelnut and chilli. The Continental
style chocolate is of a thicker consistency
while the American chocolate is lighter.
Usually offered as large, medium or small
and served in a tall glass or mug.
19 | H M P E 2 0 1
Product characteristics. The characteristics of these beverages vary

according to the exact ingredients used and in what proportions. This has an impact
on:
 flavour
 consistency
 sweetness/bitterness
 milkiness/smoothness
 overall presentation.
Some products on the market only
have to be mixed with hot water as dried
skimmed milk and milk proteins are
among the ingredients making up the
product.
Storage of chocolate products. Drinking chocolate products come in
individual vacuum sealed packs or pods for use with electronic beverage making
machines or in containers of varying sizes to suit demand and turnover. When not in
use the containers should be kept air tight, in cool, dry and wellventilated conditions
and away from excess moisture and sunlight.
Incorrect beverage making procedures. Problems arising with the quality
of the beverage produced may be due to:
 incorrect amount of drinking chocolate (powder or granules) to liquid
(water or milk),
 affecting consistency and strength
 the temperature of the liquid used is not sufficient to dissolve the
powder or granules
 poor storage has affected the commodity being used
 dirty equipment and no regular cleaning or maintenance.
Depending on the kind of processing applied and its use, chocolate comes in
various forms:
 Cocoa powdered chocolate from which 50% of the fat or “cocoa butter”
has been extracted.
 Bitter chocolate solid or plastic mass obtained by grinding cocoa nibs and
contain 50% cocoa butter. This comes molded in squares and other
forms.
 Breakfast cocoa contains not less than 22% cocoa fat
 Sweet cocoa breakfast cocoa mixed with sugar in the proportion of about
40% cocoa and 60% sugar
 Sweet milk cocoa breakfast cocoa ground with sugar to which 12%
whole milk solid is added
 Instant cocoa a combination of cocoa, chocolate, powdered skim milk
and sugar.
Other beverages
Other beverages may be offered for service and are often made in the
stillroom. These include drinks such as cocoa, Horlicks, Ovaltine and Bovril. They
should be prepared and served according to the maker’s instructions. Milk shakes are
often served with a straw in a tall glass after making in a mixer or blender. If milk
shakes are requested, then the following basic ingredients are required:
 chilled milk
 syrups (flavourings)
 ice cream.
20 | H M P E 2 0 1
Milk
When we talk about milk used in food
service, we are nearly always talking about milk
from cow. Milk from other animals, including
goats, sheep, and water buffalo. Milk is used as
beverage and also in cooking. Similarly, other
milk products, including cream, butter and
cheese, are eaten as purchased and also used in
cooking.
Pasteurization, liquid milk, directly as it comes from the cow and before
anything is done to it, is called raw milk. Because raw milk may contain disease
causing bacteria or other organisms, it is almost always pasteurized before being
sold or before being processed into other products. Pasteurized milk has been heated
to 161°F (72°C) and held into this temperature for 15 seconds to kill disease causing
organisms, and then quickly chilled.
Even after pasteurizing milk are highly perishable. Ultra High Temperature
(UHT) pasteurization involves even higher temperature. The resulting product is
packed into sterile cartons. If the cartons are unopened, the milk will keep at room
temperature for up to 10 months. Once opened, the milk must be refrigerated like
regular pasteurized milk. UTH milk has somewhat cooked taste and is better suited to
cooking than for drinking as a beverage.
Fresh Milk Products
 Whole milk. Fresh milk as it comes from the cow, with nothing removed and
nothing (except vitamin D) added. It contains about 3.5 percent fat (known as
milk fat or butterfat), 8.5 percent non-fat milk solids, and 88 percent water.
 Skim or nonfat milk. Most or all of the fat are removed. Its fat content is 0.5
percent or less.
 Low – fat milk. Fat content of 0.5 to 2 percent. Its fat content is usually
indicated 1 to 2 percent. Fortified nonfat or low-fat milk has had substances
added to increase its nutritional value, usually vitamins A and D and extra non-
fat milk solids.
 Flavored Milk. Such as chocolate milk, have had flavoring ingredients added.
A label such as chocolate milk drink or chocolate-flavored drink indicate the
product does not meet the standards for regular milk. Read ingredients label.
Except, of course, for no-fat milk, natural liquid milk contains fat, which,
because it is lighter than water, will gradually separate and float to the top in
the form of cream.
 Homogenized milk. A processed so the cream doesn’t separate. This is done
by forcing the milk through very tiny holes, which breaks the fat into particles
so small they stay distributed in the milk. Nearly all liquid milk on the market
has been homogenized.
Fermented Milk Products
 Buttermilk -is fresh liquid milk, usually skim milk, which
has been cultured or soured by bacteria. It is usually called
cultured buttermilk to distinguish it from the original
buttermilk which was the liquid left after butter making.
Buttermilk is used in recipes calling for sour milk.
 Yogurt -is milk whole or lowfat cultured by special
bacteria. It has a cultured like consistency. Most yogurt has
milk solids added, and some is flavored and sweetened.
21 | H M P E 2 0 1
Milk Products with Water Removed

 Evaporated milk – is milk, either whole or skim, with about 60
percent of water removed. It is then sterilized and canned. Evaporated
milk has a somewhat cooked flavor.
 Condensed milk – is a whole milk that has had about 60 percent of
the water removed and is heavily sweetened with sugar. It is available
canned and in bulk.
 Dried whole milk – is a whole milk that has been dried to powder.
Nonfat dry milk is skim milk that has been dried in the same way.
Both are available in regular form and in instant form, which dissolves in
water more easily.
Smoothies. Smoothies are made in a blender and have become increasingly
popular. The ingredients required might include fresh fruit or vegetables, the latter
being sweetened if necessary. Also frozen fruit, frozen yogurt, fruit juices, milk and
honey may be used in a recipe. Crushed ice is often used to ensure the product is
well chilled on serving. Pre-made bottled or carton versions are also available.
Water
Americans drink nearly 2 gallons of water per person per day, and yet there
are serious water-quality problems in many cities and towns. Because you will use
water to make ice, to mix drinks, to brew coffee, to serve on its own, and to wash
glasses and dishes, you should be keenly aware of the water quality in your area.
In the United States, the Environmental Protection Agency (EPA) is responsible
for setting, implementing, and monitoring water-quality standards. The EPA’s critics
say that hundreds of toxic substances have been found in random samples of drinking
water, and they decry the minimal standards that water suppliers are required to
meet. How safe is your drinking water? It depends on where you live and when you
check it. Water quality varies from city to city, season, and even from day to day
within a single water system. Common problems that might affect the water that a
bar business uses include odd taste, color, or turbidity (cloudiness), possibly caused
by a substance, such as chlorine or fluoride, that your city uses to treat water. The
most common waterborne parasites include Cryptosporidium and Giardia lamblia,
which both cause fl u-like symptoms: e.g., diarrhea and vomiting.
With that in mind, you might want to consider filtering your tap water.
Numerous commercial filters are available, depending on what you are filtering out.
You can get systems that, for example, kill viruses, remove particles or heavy metals,
counteract taste or odor problems, and absorb chemicals. For commercial use, the
micron rating of a water filter is an important consideration. It refers to the size of
particles the filter can remove: A lower micron rating means greater filtration. To
22 | H M P E 2 0 1
remove the parasites mentioned above, NSF International requires a submicron-rated

filter that removes at least half-micron-sized (1/50,000 inch) particles. Compare that
to a system designed to filter only chlorine, which has a rating of 5 to 10 microns.
NSF International also recommends a submicron filter that carries a 99 percent
particle-reduction rating; an ordinary water filter has an 85 percent rating. (NSF
International is an objective third-party organization that tests equipment for safety
and sanitation standards, so you should look for its certification on any system you
are considering.)
The specific standards that a system must meet are Standard 42, which means
the filter complies with taste and odor guidelines, and Standard 53, which means the
filter complies with health guidelines, including the reduction of Giardia and
Cryptosporidium. To keep a water filtration system in top shape, you must replace the
filter cartridges at least every six months or as instructed by the manufacturer.
Cartridges are rated by the number of gallons that can pass through them
before they need to be replaced say 9,000 gallons. Use only the brand of cartridge
intended for the system; otherwise, you will void any warranty that was part of the
sale. Today, water can also be disinfected with a portable, lightweight wand that
emits ultraviolet light rays. Insert it into a glass or pitcher of water, stir for about 90
seconds, and bacteria and viruses are compromised so that they won’t cause illnesses.
These wands are battery-powered. They are not filtration devices, however water
must first be filtered, and then disinfected.
Bottled Water. In the early 2000s, it seemed bottled water was on a
marketing roll, as fitness-conscious American consumers snapped it up almost as fast
as it could be bottled. Even a survey released in 2000 by the Natural Resources
Defense Council which concluded that bottled water was not necessarily any purer or
safer than ordinary tap water, and that one in four gallons sold was nothing more
than smartly packaged water from a municipal system didn’t deter them. A 2007
survey indicated that more than 28,000 retail outlets sold $465 million worth of
bottled water products, including still and sparking waters, and water-based
beverages enhanced with a wide variety of flavors and vitamins.
Despite its convenience, however, not everyone loves bottled water.
Environmental groups have labeled it an unnecessary product that adds greatly to the
amount of waste in land fills. Whether the bottles are made of plastic or glass, they
claim, producing and transporting them expends energy, uses resources, and emits
carbon dioxide into the atmosphere, further compromising the environment. In 2009,
the mayor of San Francisco
banned the sale and use of
disposable water bottles in
municipal buildings.
Companies that bottle
and sell water products counter
that they have had a positive
impact on health by providing
an alternative to soft drinks.
They also have been working
hard to redesign their plastic bottles. For instance, Nestlé Water North America
introduced Eco shape, a half-liter water bottle that the company says is 15 percent
lighter than older-generation plastics and uses at least 10 percent less energy to
produce. By the time you read this, there will be more developments in this ongoing
debate.
23 | H M P E 2 0 1
Application
Direction: Write your answer on the space provided.
1. Make a cocktail / mocktail containing Cachaca. Write the name,

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2. Make a cocktail / mocktail containing bitter. Write the name,
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15 | H M P E 2 0 1
cocktails, and coffee. The key to upselling here is a nonaggressive approach

that informs without disparaging the local municipal-water system.
 Offer liter-sized bottles for groups and serving-sized bottles for individuals. All
bottled water should be kept in the refrigerator and served chilled, in the
opened bottle with an empty glass.
 A wedge of lime or lemon may be added if the customer wishes, but never add
ice unless the customer requests it. Most customers are annoyed if they
purchase an expensive glass of bottled water, then have it diluted with the local
tap water of your cube ice. This is why you chill an adequate stock of mineral
water in advance, making cube ice unnecessary.
 Serve bottled water in a different type of glass than you do regular tap water,
such as a stemmed glass. This lessens the chance that a server will come
around and refill the half-empty glass with tap water.
Agua Fresca
The latest category of “enhanced water” beverages is agua fresca, water flavored
with fruits. Any soft fruit that can easily be puréed is a candidate for this versatile, make-it-
yourself recipe: Mix fresh water with an equal amount of cut-up fruits. Purée, then strain to
remove the pulp for a concentrated fruit flavor. Season it with sugar, spices, perhaps some
fresh mint or lemon verbena, and a bit of lemon or lime juice to perk up the fresh flavor.
An alternative is to suspend chunks of fruit in the water and store it in large, transparent
containers. Experiment for the best eye appeal.
All types of melon, mango, ripe pears, papaya, and strawberries are agua fresca
candidates; vegetables and herbs are not used as often, but certainly can be ingredients. A
refreshing taste, healthful appeal, premium price, and the ability to use fruits in season to
create new flavor combinations all are reasons to try agua fresca.
Source: Adapted from Food Management magazine, May 2009 issue
People are not going to buy bottled water if they feel that it is overpriced. Its
fine to make a profit, but don’t gouge your customers. Some restaurants charge a flat
$4 per person for unlimited pours of bottled water, just as they do for coffee and iced
tea.
If you are concerned about offering bottled water, you might be able to gain
some marketing headway by publicizing your “environmentally friendly” use of good
old tap water. Some bars and restaurants do their own water filtration and even add
carbonation on premise. Companies such as Natura Water sell systems that can be
installed on a countertop or under-counter with a set of filters based on a test of the
bar’s tap water. It’s really a business decision by eliminating bottled water, are you
eliminating a source of revenue? If so, can you find other ways to make it up?
Carbonated Mixes The
indispensable carbonated mixes are club
soda, tonic water, ginger ale, cola, and
7UP. In addition, you may use Collins
mix, diet drinks, root beer, and other soft
drinks, depending on your part of the
country, your type of operation, and the
preferences of your clientele.
There are two criteria for setting
up carbonated beverages: an adequate
supply and a cold supply. A carbonated
beverage at room temperature will lose all of its bubbles as soon as you pour it, filling
the glass with fizz and then leaving a fl at and scanty drink. It is critical to have your
25 | H M P E 2 0 1
mixes as cold as possible. Three kinds of carbonated mixers are available: bottled,
premix, and post mix, both premix and post mix come in bulk containers and are
chilled and carbonated automatically at the time that they are dispensed.
Setting up these systems consists simply of having the right number of
containers, at least one in reserve for each mix, and checking the pressure gauge on
each CO2 cylinder. This gauge should read 60 pounds per square inch (psi), which is
the amount of pressure needed to carbonate the beverage and deliver it to the
dispenser. If the indicator gives a different reading, the pressure should be adjusted
accordingly. (See the box on top of page 389 for information on replacing a
carbonated mix tank.) If you use bottled mixes, the small bottles are the only way to
go.
They stay fresh because they are used up more quickly, but they must be
thoroughly chilled and opened only as needed. If an opened bottle sits more than half
an hour, it should be discarded: Your next customer wants a sparkling drink. A 12-
ounce bottle will make three highballs. Currently, the trend is toward premium sodas,
sometimes called micro sodas, higher-quality bubbly beverages that advertise their
use of natural ingredients, more delicate sweeteners (cane sugar or honey rather
than corn syrup), and offbeat flavors (Meyer lemon, Valencia orange, and so on).
Some club soda and tonic water manufacturers are taking cues from premium
soda bottlers and using natural sweeteners and flavorings. Micro sodas have been
introduced every year since the late 1990s, as an incredibly competitive but long-
stagnant soft-drink industry has attempted to launch new trends. Most new brands
are simply line extensions a new flavor or a diet version of an already-popular existing
brand, but occasionally there will be an interesting, premium non-cola in a world
dominated by colas.
The National Soft Drink Association estimates that there are 450 different soft
drinks, many of them “micro brewed” with nostalgic ingredients, such as herbs, roots,
and spices, or spiked with caffeine or nutrients. Beer breweries also turn out some
amazing, handcrafted root beers. In short, the hot new beverage image is often
upscale, and the packaging usually reflects this. They may make a unique offering for
the nondrinker or serve as a base for your own signature cocktail creations.
Aerated waters. These beverages are charged (or aerated) with carbonic
gas. Artificial aerated waters are by far the most common. The flavourings found in
different aerated waters are obtained from various essences. Examples of these
aerated waters are:
 Soda water: colourless and tasteless
 Tonic water: colourless and quinine flavoured
 Dry ginger: golden straw-coloured with a ginger flavour
 Bitter lemon: pale, cloudy yellow-coloured with a sharp lemon flavour.
 Other flavoured waters are:
 ‘Fizzy’ lemonades
 Orange
 Ginger beer
 Cola, etc.
Aerated waters are available in bottles and cans and many are also available
as post-mix. The term post-mix indicates that the drink mix of syrup and the
carbonated (filtered) water is mixed after (post) leaving the syrup container, rather
than being pre-mixed (or ready mixed) as in canned or bottled soft drinks. The post-
mix drinks are served from hand-held dispensing guns at the bar. These have buttons
on the dispensing gun to select the specific drink. The key advantage of the post-mix
26 | H M P E 2 0 1
system is the saving on storage space, especially for a high turnover operation.
Dispensing systems need regular cleaning and maintenance to ensure that they are
hygienic and working properly. Also, the proportions of the mix need to be checked
regularly: too little syrup and the drinks will lack taste; too much syrup and the
flavours become too strong.
Natural spring waters/mineral waters.
Water is uninteresting drink but becoming popular,
primarily because of the people concern about the
health. Although all food contain water and can be
source of water when ingested, consumption of 6-8
glasses of fluid daily is recommended. Water
nowadays is commercially sold in different form.
Various types of bottled water other than natural
mineral waters are available. Springwater is potable
water from a source which either does not meet
requirement for mineral water or for which no
application for recognition has been made. Flavored
waters are also available in out supermarkets today.
This was brought about by desire to add value to a basic material.
The European Union has divided bottled water into two main types: mineral
water and spring water.
 Mineral water has a mineral content (which is strictly controlled).
 Spring water has fewer regulations, apart from those concerning hygiene.
Waters can be still, naturally sparkling or carbonated during bottling.
Bottle sizes for mineral and spring waters vary considerably from, for example, 1.5 to
200 ml. Some brand names sell in both plastic and glass bottles, while other brands
prefer either plastic or glass bottles depending on the market and the size of
container preferred by that market.
27 | H M P E 2 0 1
Assessment

1. Aquavit is distilled from grain and potatoes and flavored with variety of ____.
A. herbs C. vegetables
B. fruits D. plant leaves
2. A red Italian spirit that best known for beverage bitter.
A. Negroni C. Angostura
B. Campari D. Fernet Branca
3. What name is used to describe bitters meant to be consumed as an appetizer-of-
sorts before a meal?
A. correctif C. aperitif
B. digestif D. motif
4. It is the product of distillation of fermented sugarcane juice and a national spirit of
Brazil.
A. Aquavit C. Cachaca
B. Bitters D. Liqueur
5. Aquavit has a neutral background flavor similar to ___.
A. Gin C. Brandy
B. Vodka D. Tequila
6. It is derived from the Latin word aqua vitae meaning “water of life”.
A. Bitter C. Aquavit
B. Cachaca D. Liqueur
7. What are the main ingredients of Brazil's national cocktail, the Caipirinha?
A. Cachaca, lime, sugar C. Brandy, Triple sec, lemon juice
B. Bitter, Gin, lime D. Vodka, Martini, Vermouth
8. What drink is made by adding a dash of bitters to a cocktail of whiskey and
vermouth?
A. Martini C. Sidecar
B. Pink Gin D. Manhattan
9. What is Angostura named for?
A. a type of tree bark C. a town in Venezuela
B. its creator D. All of these are correct
10. What drink do you get when you mix gin, vermouth and Campari bitters?
A. Sazerac C. Tom Collins
B. Dry Martini D. Negroni

16 | H M P E 2 0 1
juice of 1 lemon
club soda, as needed
Garnish: Fresh Cherry
Procedure: Combine the sugar with 8fl oz (240ml) of water in a saucepan and
cook over low heat, stirring continuously until the sugar dissolves. Remove from the
heat and add the cherries and parsley. Transfer the syrup to a sterilized glass jar and
let rest for 2–3 hours. Pour the flavored syrup into 4 glasses and add the honey and
lemon juice. Top with chilled club soda and serve chilled.
Fruit and Vegetable Juices and Nectar's. The beverage industry is by far
the largest consumer for fruit juices, concentrates and pulp, probably absorbing about
80% of the total raw material. The Philippines is an exporter of tropical juices
particularly pineapple juice. These products are used as raw materials to
manufacturers a wide range of beverages, including juices and nectars. Exact
descriptions of the individual products vary
from market to market, depending on
national food legislations and industrial
practice. In most markets, a fruit juice must
be 100% juice and should contain no addition.
A fruit nectar usually contains juice and/o
pulp, sugar and water. The minimum juice
and pulp content usually vary between 10%
and 50% in most nectars, depending on the
fruit. They also sold as a one-fruit product
and in blends of two or more fruits.
 Fruit juice drinks – are fruit drinks both have a much lower juice content than
fruit juices and nectars and may include various ingredients such as citric acid,
ascorbic acid, essential oils, aromas, and preservatives. Both carbonated and
non-carbonated beverages may contain certain amount of fruit juice or pulp.
 Multi-fruit and multi-vitamin drinks – are normally bases on either orange,
pineapple or apricot juices. Other juices, and usually water, sugar and other
ingredients are added in various quantities. Current research and development
efforts are directed at indigenous fruit beverages as functional food with the
addition of nata de coco. Mango and sour sop fruit concentrate with nata de coco
are nutritious beverages.
 Buko water can also be considered as fruit juice. One glass of it is equivalent to
one serving of fruit, sugar wise. This is unfavorable for Diabetics, as t raises the
blood sugar level when not taken as part of the meal.
 Fruit juice is a clear unfermented liquid which is developed from the removal of
the sweet watery sap generally from ripe fruits.
 Fruit nectar is the juice and the pulp of fruits with water and sugar added. Water
is added depending on the consistency. For juicy fruit like calamansi, these are
cut two-thirds from the stem end to avoid cutting the seeds and squeezed
through a strainer.
 Fruit-flavored drink are drinks flavored with natural or artificial essences or
extracts of fruits like cherry, banana, orange, pineapple etc.
Types of Juices
Pome Fruit Juices . Apple and pear are the two major commercial
importance pome fruits that are grown in most temperate regions of the world.
Apples (Malus domestica) have a strong antioxidant activity, which is mainly being
29 | H M P E 2 0 1
attributed to the polyphenolic fraction.

Pears (European pears: Pyrus communis L.;
Asian pears: Pyrus serotina L.) are a good
source of dietary fiber and vitamin C. Both
apples and pears are often consumed fresh
and also canned, dried, baked, freeze-dried,
and as a cloudy or concentrate juice. The
concentrated pome juices are usually
obtained by extraction or pressing and later,
clarification. The first step produces a juice
of about 12∘ Brix, and, after concentration, a final product of about 70∘ Brix is
obtained (Falguera et al., 2013). However, its properties are also constantly changing
when the juices are subjected to processing, storage, transport, marketing, and
consumption (Rao, 1986). Through the years, the process of optimization for
obtaining and preserve these products has been conducted in order to avoid
undesirable quality changes.
Citrus Fruit Juices. Fruit juices are
foods rich in bioactive compounds. Citrus
juices in particular, especially orange,
mandarin, grapefruit, and lemon, are rich in
vitamin C, vitamin A (in the form of
carotenoids, β-carotene being the most
abundant ),flavonoids (vitamin factors that
have a synergic action with vitamin C), and
folic acid (the concentration of which is very
low compared with other vitamins, but
sufficient to supply 25% of the recommended
daily intake) (Primo Yúfera, 1997).
Prunus (Prunes) fruit juices. Prunus fruit species, including apricot (Prunus
armeniaca), cherry (sweet cherry (Prunus avium) and sour cherry (Prunus cerasus)),
peach (Prunus persica), and plum (Prunus domestica), belong to the genus Prunus of
Rosaceae (rose) family and are categorized as “stone fruits,” having seeds enclosed in
a hard, stone-like endocarp (Siddiq, 2006a). These stone fruits, which originated in
Europe, Central Asia, and China, have prime economic importance on the fresh and
processed fruits market throughout the temperate and the subtropical world
(Fraignier et al., 1995; Janick et al., 2011). Turkey is the leading apricot and cherry
producer in the world, whereas the world’s leading peach- and plum-producing
country is China (FAOSTAT, 2013). The Prunus fruits are mostly processed as frozen,
canned, dried, jam, puree, and juice, among which juice is one of the major
processed products that is demanded and consumed throughout the year. Consumers
generally accept fruit juice drinks as a convenient alternative to fresh fruits; thus, fruit
juice production presents a high
economical benefit (Etiévant et al.,
2010). On the other hand, fruit juice
products have a short shelf life due
to microbial and enzymatic
degradation, thus, requiring the
inactivation of these factors to give
an extended shelf life (Espachs-
Barroso et al., 2003).
30 | H M P E 2 0 1
Vegetable juices. Vegetables are important

sources of a great variety of substances with beneficial
effects on health, such as essential minerals (potassium,
calcium, and magnesium), vitamins (vitamin C, folate,
and provitamin A), dietary fiber, carotenoids, phenolic
compounds, and organosulfur compounds (Hui &
Evranuz, 2016; Wootton-Beard et al., 2011).
Exotic fruit juices. Fruits are important to the human diet, they contribute
greatly to the vitamin, mineral, and dietary fiber intake. Recently, the interest in fruits
has increased due to their association with chronic disease treatment and prevention.
The health-promoting and disease-preventing effects of fruits are related with their
content of functional compounds also known as nutraceuticals, bioactive compounds,
or phytochemicals. Despite their limited regional presence, exotic fruits are a very
interesting group of fruits because of their pleasant sensory characteristics and their
healthy properties (Devalaraj et al., 2011). Acai, banana, guava, guanabana, jackfruit,
kiwi, litchi, mamey, mango, mangosteen, papaya, passion fruit, pineapple,
pomegranate, and prickly pear are among these fruits. Exotic fruits are normally
classified as tropical (e.g., banana, mango, papaya, pineapple, guava, litchi,
mangosteen, and passionfruit) and subtropical fruits (e.g., kiwi and pomegranate)
due to the geographical region in which they are grown (Kader and Barrett, 2005).
Berry fruit juices. Berry fruits are considered an excellent source of
phytochemicals. Besides direct consumption as whole fruit, berry fruits are usually
processed into different products such as canned, dried, frozen, freeze-dried, jams,
jellies, and juices. This chapter discusses conventional and novel processing
techniques usually used to produce juice from blackberries, blueberries, cranberries,
currants, elderberries, grapes, pomegranate,
raspberries, strawberries, and tomatoes,
with a focus on the impact of different
processing techniques toward microbial
quality, nutritional properties, and
organoleptic attributes (flavor, taste, color,
and consistency) of berry juice.
Here are common terms you may see on containers, labels, and/or marketing materials when
purchasing juice products.
Acid: The acidity of a juice will help you determine what to mix it with. Citric acid is added to
some juices to enhance flavor.
Brix: The amount of sugar in a liquid solution, as a percentage.
Cocktail: In the juice world, this is the term for a blended combination of juices. Cranberry
juice cocktail is the most common, since cranberries have a bitter flavor and are more
palatable when blended with apple or grape juice. Vegetable juice cocktail is a blend of
tomato juice with other vegetable juices and seasonings.
Coloring: Some natural or artificial colors may be added to juices; in the United States, they
must be FDA approved.
Concentrate: This means the water has been removed from the juice. It must be
reconstituted (mixed with water to approximate its original consistency as a juice) before
using.
Degree of Concentration: Most juice concentrate is 3:1, meaning add three parts water to
one part juice concentrate; orange juice is almost always 4:1.
Form: Juices are available as refrigerated, frozen, and shelf-stable. The latter only requires
refrigeration after it has been opened.
Fortification: This means something has been added to the juice, usually Vitamin C or
calcium.
31 | H M P E 2 0 1
Analysis
Instruction: Write your answer on the space provided. .
1. What are the different types of Coffee preparation? Explain briefly the
ingredients of each coffee preparation.
___________________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
2. Name the different types of Tea? Explain briefly the characteristics of
each Tea.
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
______________

3| HMPE 201
The enzyme lactase is present in high quantities in infants and children, whereas
as the child grows, a dramatic reduction in the activity of the enzyme after weaning is
observed (Vesa et al., 2000; Campbell et al.,
2005). Lactose intolerance is estimated to
affect 33% of the global population. It is
also estimated that an average of 75% of
human adults have decreased intestinal
lactase activity after weaning (NDDI, 2012).
In India, it has been observed that around
60–70% of the population is lactose
intolerant (Obadina et al., 2013).
Approximately 2.5% of world’s children
younger than 3 years of age and 0.3% of
adults are allergic to milk (Sampson, 2004).
Types of Grain Beverages
Soy Base. Soy-Based Beverages Cereal grains constitute a major source of
dietary nutrients all over the world. Soya milk has been the first non-dairy functional
drink in the market. Soya milk is a rich source of protein, isoflavones, saponins and
fibre (Keshun, 1997). Soya milk is the aqueous extract of whole soya beans, closely
resembling dairy milk in physical appearance and composition. Traditionally, soya milk
has been made by soaking the beans in water overnight, which are then ground and
filtered.
Rice Base. Rice-Based Beverages a liquid derived from rice, called as ‘rice
milk’, has been used in many parts of the world (southern Asia, China, Taiwan, etc.)
as a substitute for milk (Dias-Morse, 2004). Traditionally, Japanese used to make
fermented drink from rice which was called as amazake. This traditional process is
considered as a base for making rice milk. However, rice milk beverage thus produced
had a problem of sour taste.
Oat-Base - Oat-Based Beverages Oat milk is a beverage made from whole
oat groats, which looks like dairy milk. Few processes are mentioned in the literature
for making oat milk from oats. One process involves soaking and grinding of whole
oats followed by homogenization (Bernat et al., 2014). The other process is an
enzymatic process, wherein whole oat groats are converted into a liquid milk-like
product involving a number of steps such as flaking, wet milling, amylase hydrolysis,
decanting, formulation, ultra-high-temperature (UHT) treatment and aseptic
packaging (Ahlden et al., 1997).
The following recipes of non alcoholic beverages
Warm Mango, Pineapple, and Chia punch. Although all tropical fruits blend
well, it is the mango and pineapple flavors that take center stage here; Loaded with
vitamin C and antioxidants, these two fruits make a delicious and uplifting summer
drink. Add some extra chia seeds if you want to turn this into a great breakfast drink.
Glass: Collins
Ingredients: 2 tbsp chia seeds

8fl oz (240ml) mango pulp
(can be made at home by blending
fresh mangoes)
8fl oz (240ml) pineapple juice
Garnish: Chia Seeds

33 | H M P E 2 0 1
Procedure: Add the chia seeds to 4fl oz (120ml) of hot water and stir to disperse
them evenly. Cover and refrigerate overnight. Then, combine the mango pulp and
pineapple juice in a saucepan and cook over low heat until warm. Pour the warmed
juice into 4 glasses. Add a spoonful of chis seeds.
Cucumberade.This wonderful take on lemonade was shared by Jyoti Aunty,

whom I met on a cooking show I was hosting. Adding the cucumber gives an
innovative twist to traditional lemonade.
Glass: Mason Jar
Ingredients:
7oz (200g) sugar
1 large cucumber
juice of 2 lemons
pinch of salt
Garnish:
Procedure: Combine the sugar with 8fl oz (240ml) of water in a saucepan and cook
over low heat until the sugar dissolves.Using a mandolin slicer or a very sharp thin
knife, carefully slice the cucumber lengthwise into strips. Place the cucumber strips in
a large, clean sterilized jar and pour the sugar syrup over them. Add the lemon juice,
16fl oz (480ml) of water, and the salt. Stir and allow to cool. Cover and refrigerate
overnight. Divide between 4 glasses and serve chilled.
Ginger-orange shrub. The acidity of freshly squeezed orange juice makes it

a perfect base for a refreshing shrub. here, I’ve combined it with zingy fresh ginger
and delicately flavored saffron.
Ingredients:
2 orange
2in (5cm) piece fresh ginger, peeled and
coarsely chopped
pinch of saffron threads
7oz (200g) sugar
4fl oz (120ml) apple cider vinegar
chilled club soda, as required
ice cubes, as required
Garnish: Pinch of saffron threads
Procedure: Peel the oranges and gently remove most of the white pith. Transfer the
orange segments to a large glass jar with a tight-fitting lid; add the ginger, saffron
threads, sugar, and vinegar; and muddle the ingredients until they are well combined
and release their flavors. Screw on the lid and shake the jar well. Using a piece of
cheesecloth, strain the mixture into a pitcher and refrigerate
until chilled. Top with chilled club soda and serve over ice and pinch of saffron
threads,
34 | H M P E 2 0 1
had spread to Sudan, Egypt, Syria and Turkey. Venetian traders first brought coffee
to Europe in 1615 and the first coffee house in England was opened in Oxford in 1650.
The drinking of coffee spread from Britain to America, and after the Boston Tea Party
in 1773, the North American palate changed from drinking tea as a beverage to
coffee.
The trees that produce coffee are of the genus Coffea, which belongs to the
Rubiaceae family. There are somewhere in the region of 50 different species,
although only two of these are commercially significant. These are known as Coffea
arabica and Coffea camephora, which is usually referred to as Robusta. Arabica
accounts for some 75 per cent of world production. The coffee tree is an evergreen
shrub, which reaches a height of two to three metres when cultivated. The fruit of the
coffee tree is known as the ‘cherry’ and these are about 1.5 cm in length and have an
oblong shape. The cherry usually contains two coffee beans. The coffee tree will not
begin to produce fruit until it is 3–5 years old and it will then usually yield good crops
for up to 15 years. The coffee bean goes through various stages while it is being
processed. These are:
harvesting
wet processing (washing, fermenting and drying)
dry processing (laid out on mats in the sun)
sorting
grading
grinding
packaging.
Coffee producing countries.Coffee is a natural product grown in many
countries of the tropical and sub-tropical belt in South and Central America, Africa and
Asia. It is grown at different altitudes in different basic climates and in different soils
and is viewed as an international drink consumed throughout the world. Brazil is the
world’s largest grower of coffee, Columbia is second, the Ivory Coast third and
Indonesia fourth. Coffee products available
The different means of purchasing coffee are:
 Bulk: (either as beans or in vacuum packs of pre-ground beans) allowing for
the traditional methods of making and serving.
 Coffee bags: these are heat-sealed and come in one-cup, two-cup, pot-for-one
or bulk brew sizes up to several litres.
 Instant: instant coffee granules, available in sizes from one cup to pot size.
 Individual filters: vacuum packed and containing one portion.
 Pods: these are specially designed individual portions of pre-ground coffee
that are used in proprietary coffee and tea makers. Each pod makes one
portion of coffee and the pod is then disposed of.
The blend. Companies who sell coffee have their own blending experts whose
task it is to ensure that the quality and taste of their particular coffee brand is
consistent, despite the fact that the imported beans will vary from shipment to
shipment. Samples of green coffee beans are taken from bags in the producing
countries and the port of arrival. The samples are sent to
prospective buyers whose experts roast, brew and taste
samples to test their quality before deciding on the type of
blend for which the particular coffee is suitable.
The roasting. Most brands of coffee sold in shops
are, in fact, a blend of two or more batches of beans.
Because they have no smell or taste, green beans have to
5| HMPE 201
Manggo Lassi. Forget milkshakes and smoothies; India’s mango and yoghurt
lassi was the original fruit sensation. This probiotic digestion aid has been a staple on
Indian menus since at least 3000bc.

Ingredients: 200g (1 cup) chopped fresh mango
100g (½ cup) full-fat Greek yoghurt
50g (¼ cup) water
2 tsp sugar
Garnish: Chopped Mangoes

Procedure: Combine the mango, yoghurt and sugar in a blender and add water, a
little at a time, until the lassi reaches the required consistency. The mix should be thin
enough to drink through a straw, but never watery. Used chilled fruit and yoghurt and
serve immediately, rather than chilling your lassi afterwards in the fridge.
Mint Tea. Mint tea and Morocco go together like camels and the Sahara or
carpets and Marrakech. Made from gunpowder tea, zingy spearmint and a LOT of
sugar, it is the essence of Moroccan hospitality.
Glass: Tea Cup/ Demitasse Cup

Ingredients: 500ml (1 pint) water
2 heaped tsp Morrocan tea
6 sugar cubes
a handful of fresh spearmint
sugar cubes, to taste
Garnish: Sprigs of Spearmint

Procedure: In a metal teapot, bring the water to the boil. Add the tea leaves and
about six sugar cubes, and bring to the boil again. Take off the heat and add the mint,
then return to the boil for a few minutes. Pour one glass of tea, then return it to the
pot. Serve, with more sugar if required and top with sprigs of spearmint.
Banana Smoothie. Smoothies are not a new treat; for centuries, people
around the world have pureed local fruits with ice, milk, yoghurt or ice cream to
create dense, satisfying beverages.
Glass: Tea Cup/ Demitasse Cup

Ingredients: 2 ripe bananas, peeled and roughly chopped
360ml (12fl oz) skimmed milk, chilled
1.7l natural yoghurt (full-fat or low-fat)
1 tbs honey
1 tbs wheatgerm
Garnish: Slice of Banana

Procedure: Place the bananas, milk, yoghurt, honey and wheatgerm in a blender.
Process the mixture until it is well combined and smooth. Pour the smoothie into four
glasses. Serve the smoothies immediately and garnished with sliced banana.
36 | H M P E 2 0 1
Analysis

Matching Type
Instruction: Match column A with the correct answer on column B, write only the
letter of answer on Column C.
A B C
1. A tea from Sri Lanka. A. Evaporated 1.
2. Colorless and quinine flavored water B. Pods 2.

3. Milk, either whole or skim, with about 60 C. India 3.
percent of water removed.
4. Slightly fermented leaves which produce a D. Tonic 4.
light, amber tea.
5. Espresso with a spoonful of hot or cold E. Bulk 5.
milk with foam
6. Double espresso served in a larger cup F. Ceylon tea 6.
7. Leaves are fermented to bring out the full, G. Espresso 7.
mellow flavor and to produce a fragrant Macchiato
tea of reddish color.
8. Milk cultured by special bacteria. It has a H. Oolong Tea 8.
cultured like consistency.
9. These are specially designed individual I. Espresso Doppio 9.
portions of tea that are used in
proprietary tea and coffee makers.
10. This is leaf tea (also called loose tea) J. Camellia sinensis 10.
which allows the traditional method of
serving.
11. One of the world’s most popular K. Yogurt 11.
beverages, and it is widely drunk even in
coffee drinking countries.
12. World’s largest grower of coffee L. Grenadine 12.
13. One of Principal producer of tea M. Black tea 13.
14. White sugar syrup N. Brazil 14
15. Pomegranate O. Gomme 15.

37 | H M P E 2 0 1
Assessment

1. Black tea from Keemun is an example quality of tea from what specific place does
it originates.
A. Sri Lanka C. Taiwan
B. Northern China D. Indian District
2. One of the fresh milk product is a homogenized milk among this choices what is
the correct definition of homogenized milk?
A. Fresh milk as it comes from the cow, with nothing removed and
nothing (except vitamin D) added.
B. Has fat content of 0.5 to 2 percent. Its fat content is usually indicated 1 to
2 percent.
C. Has been processed so the cream doesn’t separate.
D. A label such as chocolate milk drink or chocolate-flavored drink indicate the
product does not meet the standards for regular milk.
Read ingredients label.
3. Aqua fresca is one of the latest category of beverages that is water flavored with
fruits. In what category does this type of water belongs?
A. Flavored Drink C. Flavored Water
B. Enhanced Drink D. Enhanced Water
4. Which of the following does not belong to the group of pome fruit?
A. Apples C. Pear
B. Apricot D. All of the above
5. Brix is one of the common term in juice products among the choices, what is the
correct meaning of brix?
A. This means the water has been removed from the juice.
B. This means something has been added to the juice, usually
Vitamin C or calcium.
C. The amount of sugar in a liquid solution, as a percentage.
D. Means the juice has been freshly extracted from mature fruit.
6. Amazake is a traditional Japanese drink, what is the major source of amazake?

A. Soy C. Barley
B. Oat D. Rice
7. Coffea arabica and Coffea camephora, is usually referred to?

A. Arabica C. Robusta
B. Kapeng Barako D. All of the above
8. Cappuccino is one of the most common mixtures of espresso the exact is;
38 | H M P E 2 0 1
A. Espresso diluted in hot water

B. Espresso with steamed half-and half
C. Espresso topped with a little frothed milk
D. Equal parts espresso and frothy steamed milk.
9. From which tree does the name of chocolate is derived?
A. cacahuaquctl C. Coffea,
B. camellia sinensis. D. Rubiacea
10. This area produces good quality teas, which are bright and colourful and used
extensively for blending purposes.
A. India C. Indonesia
B. Sri Lanka D. East Africa
11. Roy Rogers is considered as the 2nd most popular mocktail that consist only of two
ingredients which includes;
A. Kahlua and Orange Juice C. Cola and Grenadine
B. Pineapple Juice and Grenadine D. Cola and Blue Curacao
12. These drinks utilize high sweeteners such as aspartame and acesulfame-K fruit
flavored variations of the cola are flavored with natural or artificial essences of
extracts of fruits like cherry, banana, orange pineapple etc.
A. Juice C. Cola
B. Nectar D. All of the above
13. Almost all juices in the United States are undergo __________ process to kill
pathogenic bacteria.
A. Distillation C. Condensation
B. Pasteurization D. Evaporation
14. Milk, either whole or skim, with about 60 percent of water removed. It is then
sterilized and canned
A. Dried or Powdered Milk C. Evaporated Milk
B. Condense Milk D. Yogurt
15. Teas produced in the country are light and fragrant with bright colouring when
made and are used mainly for blending purposes.
A. Sri Lanka C. India
B. Indonesia D. China

39 | H M P E 2 0 1
References
Cousins, J., Lillicrap, D., & Weekes, S., (2017), Food Service and Beverage, Nine
Edition,Bookpoint Ltd, 130 Milton Park, Abingdon, Oxon OX14 4SB. ISBN: 978
1 471 80795 4
Published by John Wiley & Sons, Inc., Hoboken, New Jersey., Printed in the
United States of America,ISBN 978-0-470-24845-4
Lillicrap, D., & Cousins, J., (2010), Food and Beverage Service, 8th Edition,Printed and
bound at Italy fro Hodder Education, Hachette Company 338 Houston Road,
London, NW13BH, Copyright © 2014 John Cousins, Dennis Lillicrap, ISBN:
978-1444-11254-4
Edition, Printed and bound at Italy fro Hodder Education, Hachette Company
338 Houston Road, London, NW13BH, Copyright © 2014 John Cousins, Dennis
Lillicrap, Suzanne WeekesISBN: 978 1 471 80795 4
40 | H M P E 2 0 1
but not boiled water, up to the water level. The upper bowl is then set in the lower
bowl, making sure it is securely in place. The filter is placed in the upper bowl,
ensuring it is securely fitted, and the required quantity of ground coffee is added
according to the amount of water being used. The water is then heated.
As the water reaches boiling point it rises up the tube into the upper bowl,
mixing with the ground coffee. As it rises in the upper bowl, it is often best to stir the
mixture gently to ensure that all coffee grounds infuse with the liquid, as sometimes
the grounds are inclined to form a cap on top of the liquid and therefore do not fully
infuse. At the same time, care must be taken that the filter is not knocked as this may
cause grains to pass into the lower bowl.
On reducing the heat, the coffee liquid passes back into the lower bowl leaving
the grounds in the upper bowl. The upper bowl and filter are then removed and
washed ready for re-use. The coffee in the lower bowl is ready for use and should be
served at a temperature of approximately 82 °C (180 °F).
Filter (café filtre). This is a method originating from and traditionally used in
France and may be made individually in the cup or in bulk. The filter method
produces excellent coffee. Fresh boiled water is poured into a container with a very
finely meshed bottom, which stands on a cup or pot. Within the container is the
required amount of ground coffee. The infusion takes place and the coffee liquid falls
into the cup/pot below. Filter papers may be used to avoid the grounds passing into
the lower cup, but this will depend on how fine or coarse is
the ground coffee being used.
There are now many electronic units available of
differing capacities. Cold water is poured into a reservoir and
is brought to boiling point and then dripped onto the ground
coffee. Pour through filter method This is an excellent method
of making filter coffee, which has increased in popularity over
the past few years.
Many of these pour through filter machines are
available for purchase or to hire from a number of the main
coffee suppliers. The principle behind this method is that
when the measured quantity of freshly drawn water is poured into the top of the pour
through filter machine this water displaces the hot water already in the machine. This
hot water infuses with the ground coffee and runs into the serving container as a
coffee liquid ready for immediate use. It takes approximately 3 to 4 minutes to make
one brew. When coffee is made by this method, ensure that:
 the machine is plugged in and switched on at the mains
 the brew indicator light is on. This tells the operator that the water already
held in the machine is at the correct temperature for use
 the correct quantity of fresh ground coffee, which will usually come in the
form of a vacuum-sealed pack, is used. A fresh pack should be used for each
new brew of filter coffee being made
 a new clean filter paper is used for each fresh brew.
Individual filter. This is an alternative way of making bulk filter coffee. It is
a plastic, disposable, individual filter, bought with the required amount of coffee
already sealed in the base of the filter. Each individual filter is sufficient for one cup
and after use the whole filter is thrown away. The advantage of this method is that
every cup may be made to order. It appeals to customers as they are able to see that
they are receiving entirely fresh coffee and it also has a certain novelty value.
9| HMPE 201
Activity
Matching Type
Direction: Match the ingredients of cocktails in Column A on the names of cocktails
in Column B. Write the letter of your choice on the space provided.
Column A Column B
A. Equal parts of Cointreau, 1. ______QF

Malibu & Sambuca
15 ml Chambord raspberry liqueur
15 ml Cream 2.______Traffic Lights
B. Equal quantities of Strawberry liqueur,
Baileys & Cointreau
C. 10 ml Midori 3._______Safe Sex
10 ml Suntory Rockmelon
10 ml Suntory Strawberry 4._______Slippery Nipple
E. 15 Kahlua
15 ml Lena 5._______Oil Stick
5 ml Cream
F. 10 ml Bailey’s 6. _______Quick Comfort
H. Equal quantities of Kahlua,
Midori & Southern Comfort 7. _______B52
I. 20 ml White Sambuca
J. Equal quantities of Kahlua, 8. ________Hard On
Midori & Baileys 9. ________Jam Donut/
K. 15 ml Black Sambuca Doughnut
10 ml White Sambuca
10 ml Bailey’s 10. _______Sex in the Snow
L. 10 ml Midori
10 ml Suntory Strawberry

2| HMPE 201
Analysis
Let’s help Juan plan for a stag party! Juan plans to throw a surprise party for his
best friend Josh. He will be expecting 30 friends to enjoy and have fun at the poolside.
Help us identify the bar tools and equipment and answer the following questions for
the things they need before the start of the party. Name as many glasses as possible.
____________1. a short-stemmed, large-bowled glass used to serve straight Cognac
as well as Brandy Blazers, White Russian and other cocktails.
____________2. a long, straight-sided glass holding 200 to 300mls and used for
cocktails such as Harvey Wallbanger, Collins and Tequila Sunrise. Also
a popular glass for serving fruit juice, soft drinks and long, mixed
drinks.
____________3. the most well-known cocktail glass, featuring a classic V-shape
(approximately 90s ml capacity) used for Martinis and other small
volume cocktails.
____________4. a squat glass (short and wide) of approximately 200mls used for
cocktails such as a Black Russian and a Godfather.
____________5. used to hold the mix drinks made from Rum but some added with
Malibu with pine apple and a lot more to create Pina Colada.

3| HMPE 201
Abstraction
The Professional Bartender
The bartender is one of the most powerful

and influential components in your bar-machine.
Ultimately, they are the face of your business and are the primary interfaces between
your establishment and it’s most important asset: your customers. Many
entrepreneurs who believe your most important asset is not your customer, it is how
you interact with your customer. With this in mind, one cannot stress enough the
importance of enhancing the ‘behaviour’ of your bartenders to get the most from the
position they are in particularly their approach to customer service, productivity and
therefore profitability.
Qualities of a Good Bartender

Waitstaff are frontline powerhouses for your establishment, and in respect to
customer service and upselling training, it is suggested that treat them similarly to
your bartenders. Realistically, waitstaff are selling your product at the customer’s
table (instead of the bar) and if anything, have more influence to upsell products
(they’ll have more time to offer a sales pitch, and they won’t have to yell as much!).
But with this in mind, your bartenders are more likely to be required to handle larger
volumes of customers, so if you have a training budget, offer it to your bartenders
first.
If you need a tool to sell the idea of ‘customer service training’ to your staff,
tell them it will greatly increase their tip income. It’s best to cover this valuable
mantra in the induction process you can ‘shape’ the attitude of your new staff from
the beginning. As I’ve mentioned in earlier chapters, organize customer service and
upselling training for your frontline staff you may even learn a valuable technique
yourself.
The primary purpose of a bartender is to deliver warm and welcoming
customer service, and to give your guests the best nights of their lives. Making drinks
is a by-product of this function.
The next thing I would like to clarify is the existence of a fundamental
difference between an experienced bartender, and a good bartender. I have come
across many extremely knowledgeable bartenders with years of experience, however,
in my opinion, they are terrible bartenders because they are missing one vital
skill: genuine customer service. Yes, I understand experienced bartenders have been
in the game for years, I understand they know incredible amounts of information
about the industry and make amazing drinks, but what’s the point if they can’t make
somebody’s night the best they’ve ever had?
An experienced, knowledgeable and skilled bartender is not necessarily
a good bartender. A good bartender is any bartender with the ability to provide
outstanding customer service, using their experience, knowledge and skill.
A good bartender will also possess a positive attitude, and will have a
willingness to give their best and constantly learn new skills.
A good bartender will possess confidence, attitude and personality,
but always have respect for customers, fellow staff and their venue. A good bartender
will take pride in their appearance and be passionate about their craft.
4| HMPE 201
are finer quality. The best tea is made from young shoots and unopened leaf buds.
The choice pick is the terminal bud and 2 adjacent leaves. The bush is pruned
regularly to maximize the production of new shoots.
Tea is prepared from the leaf bud and top leaves of a tropical evergreen bush
called camellia sinensis. It produces what is regarded as a healthy beverage,
containing approximately only half the caffeine of coffee and at the same time it aids
muscle relaxation and stimulates the central nervous system. The tea leaf itself
contains a number of chemicals including amino acids, vitamins, caffeine and
catechins. The latter is a type of antioxidant which in green tea is thought to be more
effective in preventing certain cancers such as liver cancer. Green and black teas may
also protect against cardiovascular disease.
The leaf particle size is referred to as grades. The main ones are:
Pekoe (pecko): the delicate top leaves
Orange pekoe: a rolled leaf with a slim appearance
Pekoe dust: the smallest particle of leaf size.
In between these grades there are a set of grades known as fannings. In tea
terminology, ‘flush’ refers to a picking, which can take place at different times of the
year.
Generally, tea is classified according to the region it comes from. Some familiar
names associated with good quality ta are as follows
 Black tea from Darjeeling – an eastern Indian District in the foot hills of
the Himalayas
 Black tea from Assam – lower elevation than Darjeeling
 Ceylon tea – from Sri Lanka
 Oolong and Smoky Lapsang sou chong – from Taiwan
 Black tea from Keemun – in Northern China
Most commercial teas are blends of as much as 20 different teas. English
breakfast tea was traditionally from Keemun, but is now blend of several. Depending
on the method of manufacture, teas is available in the following forms.
 Black tea – leaves are fermented to bring out the full, mellow flavor and to
produce a fragrant tea of reddish color.
 Green – leaves are steamed to destroy enzymes and prevent fermentation.
This produces an apple gold clear sparkling tea.
15 | H M P E 2 0 1
 Make more than one drink at once, and serve more than one customer if
necessary.
 Promote a positive internal culture.
 Understand cultural differences in the industry.
 Have good eye contact, and a firm handshake.
 Is a ball of energy, focused on the customer.
 Goes into detail when a customer asks about the cocktail he or she just made,
not just a reply of “it’s a Cosmo”. A good bartender will explain the ‘cocktail
making’ process.
 Call customers ‘sir’ and ‘madam’ regardless of the style of their venue.
 Tidy up after themselves instantly (I push my bartenders to clean up their used
cocktail shakers before moving onto the next customer, if you don’t already have
bar-backs to do this).
 Leave their personal life at the door.
 Be knowledgeable in the products their bar sells.
 Upsell at any given chance.
 Pre-empt a customer’s order when their current drink is getting low. They’ll offer
just before the customer is about to take their last sip.
 Engage themselves professionally, with a neat and tidy composure.
 Carry themselves with a positive personality! Customers love to see a positive and
outgoing personality. This will also contribute to a positive staff culture.
 Serve two (or more) customers at once.
 Know the surrounding area fluently, and be able to give clear and concise
navigational directions to customers if required.
 Communicate effectively
through:
 Body language
 Writing
 Speaking
 Be relaxed and confident.
 Do tricks, tell jokes, laugh and
be merry (all when appropriate).
 Remember the names and drinks of regular customers (another trick to get a
million hypothetical points).
 Be open to the drink selection of any customer, and will not enforce a drink
choice on anyone.
 Use their initiative, and try to be one step ahead of any situation.
 Possess a hardy work ethic.
 Take pride in their work. You can always tell a bartender who takes pride in his or
her work. Any, the drinks they make will taste supremely
 Apologise to customers if they have waited for more than three or four minutes.
 Understand how to conduct themselves hygienically.
 Always garnish a drink.
 Be warm and friendly.
 Not dwell on a problem. They will focus on a solution.
 Engage fluently with any demographic.
 Always offer a straw to a lady.
 Be honest. Honesty is a golden virtue.
 Always wear deodorant or cologne, but never too much.
6| HMPE 201
 Not gossip or discuss the private happenings of customers – if a customer brings

different dates into the bar, it’s no-one’s business why they are doing so.
 Know the location of a First Aid Kit, Fire Extinguishers and the telephone, in case
of an emergency.
 Be prepared. One of the golden rules in hospitality is to be prepared.
 Thank customers when they are leaving the venue.
 NOT ask when they can go home.
 NOT gossip amongst other staff.
I also recommend keeping an eye out for the well-being and ‘emotional state’
of your bartenders and waitstaff. On busy nights, they work under high amounts of
pressure and this takes its toll physically and emotionally – give them regular breaks
and ask them to notify you of any issues that are affecting their ability to perform
their duties (don’t say it exactly like that, maybe say: “Is everything okay? Do you
need any help? Can I help with anything?”).
Make sure your staff have everything they need to perform at their maximum
capacity, especially when it’s busy – your busy periods are when you have the ability
to generate the most revenue per hour.
The two most essential ingredients of a brilliant bartender are outstanding customer
service skills, and a positive attitude – once you have these, it’s easily possible to train
for skill. Your bartenders and waitstaff are your frontline powerhouses – it’s
supremely wise to invest in their training and wellbeing.
The two most essential ingredients of a brilliant bartender are outstanding
customer service skills, and a positive attitude – once you have these, it’s easily
possible to train for skill. Your bartenders and waitstaff are your frontline
powerhouses it’s supremely wise to invest in their training and wellbeing.
Professional Image and Human Relation
Remember that you are producing
drinks in front of the customers so you must
always look professional in your appearance
and in the manner you prepare your
concoctions.
You must be committed to precisely
prepare quality drinks so you must memorize
and practice cocktail recipes until you look
confident and professional in the execution. If
you are also expected to serve the drink to the
guest seated around the bar counter, then you
must also master the art of serving your drink
creation and practice guest relation.
Being a bartender, whether full time or
part time, can be fulfilling as long as you follow
certain MUST: (1) professional appearance; (2) the art of professional mixology; (3)
bar operation and management ; (4) human relations ; and (5) eonology.
Professional Appearance. You must be well groomed and smartly dress.
Follow basic grooming, hygiene. Be sure your uniform or attire is well pressed and in
good condition( no missing buttons, etc.). Your shoes must be well shined too even if
it is not seen from the bar counter! Remember, if you feel good about what you are
wearing, you protect yourself well ; you are confident in all your actions. So dress for
success! First impressions are very important. Besides, if you were the customer ,
would you want your drink to be prepared by a bartender who is not well groomed or
7| HMPE 201
has dirty finger? During your bar/restaurant /hotel hopping escapades, do observe the
attire of the bartender, Bar Captain, Bar Manager, Restaurant Manager and other staff.
Analyze theme of the restaurant/bar outlet and match it with the bar personnel’s
uniform of outfit. If there are bar stools, sit on one and observe the bartender up
close. Keenly assess his/her hygiene and the manner by which she/he prepares order
and keeps the bar clean and orderly.
Mental Personality. A good
bartender personality must be
positive, welcoming, knowledgeable
and just fun to be around! But also
be strict if people get out of hand.
You must be able to diffuse a
negative situation and handle
situations or people in a proper,
peaceful and respectful manner. You
must be able to tell a person "No"
and cut them off if they have had too
much to drink. You also must be
respectful of other bartenders while they are working. It is important that the
bartenders are on the same "team". The bartender working is the person in charge of
the bar during that time, unless the Bar Manager is on duty.
Knowledge. Bartenders need knowledge of a wide range of subjects, from
sports to relationships to the local town. Travelers may ask general questions about
Brazoria county , out of town contractors may ask about other things to do in the
area , etc.. You should also know the fastest route to a n ear bust station or airport ,
police station, or hospital; where other bars or clubs are, especially if you're not in a
club where patrons can dance; and where the social elites hang out.
Sense of humor. A bartender needs a good sense of humour. Your
customers will often need cheering up, or have funny stories at which you have to
laugh. A good trait in a friend is a sense of humour; and a bartender's number one
job is to be a friend to his patrons. You should also always have a good joke or two.
nobody wants to know your dirty laundry or your heart broken because your boy
friend cheated on you or that youre broke and need to make lots of tips , or hear you
complain about your job . Your here to work and make them feel welcome not feed
them with any drama or things that are happening in the establishment.
Time-Management Skills. Just like any other service-oriented job, a good
bartender has to make the best use of their time. It may be a slow hour between
rushes - make sure your back-up well and bottle reach-in is stocked, your garnishes
are ready for the next rush, your ice tubs are full, and your glassware is cleaned and
racked (even if - no, especially if - you have a barback working with you!). Oh yeah -
don't forget to wipe down your bar, backbar, and worktrough under the bar once in a
while. The cat who taught me told me, "If you're not always moving, doing at least 2
things at once, you're forgetting something". There is always something that can be
cleaned or done. Check your checklist etc. Use dead time to clean wipe down areas .
Maintain the business at all times. Make sure to utilize the Communication Log after
completing tasks to ensure that the next person doesn't do the same thing. The
Communication Log is a great tool for you and for the business. It assists in
communicating things in between meetings. The Communication Log should be read
at the beginning of each shift, from the date of your last shift to current. The
Communication Log should be written in during or at the end of each shift.
8| HMPE 201
Drinking Behind the Bar. A difficult subject which requires a direct

conversation with bar owners and managers. A bartender must balance the need to
maintain a `professional image' and be in full control of their facilities with their
obligations to appear fun-loving, and sell alcohol. There will not be any tolerance
when it comes to drinking during or after your shift.
Legal Obligations. Do not serve those who are already under the influence
of alcohol
This obligation needs flexible interpretation, but if someone has clearly had too much
to drink, then you are legally obliged to refuse to serve them
 NEVER be afraid to refuse service. You may be saving yourself, the
license owner, and the bar owner serious (and possibly legal)
headaches. Trust your gut - if something doesn't seem right - likely it's
not.
 Ensure that those you are serving are of legal drinking age
 If you are unsure of someone's age, always ask for appropriate ID
 You can be given a heavy personal fine for serving alcohol to minors
 Know your state's alcohol laws. Each state differs considerably.
Something that's allowed in one may be prohibited in the other -
criminally so.
Bartender Skills
Memory. Bartenders need to have good short-term and long-term memory.
Short-term memory is very important for remembering and keeping track of each
customer’s order. Long-term memory helps you remember the names of regular
customers and even their favorite drinks. Customers appreciate a bartender who
listens and remembers their orders. Additionally, your long-term memory will help you
remember the beers available (on tap and in the bottle) and special recipes for mixed
drinks.
a. Accuracy
b. Attention to Detail
c. Basic Math
d. Dependability
e. Detail Oriented
f. Monitoring Alcohol Consumption
Communication. Communication is
critical for bartenders. You have to speak with
customers throughout your shift, and you will need to do so loudly and clearly while
also maintaining a pleasant tone. More importantly, being a good communicator
means being a good listener. You need to listen carefully to your customers’ orders.
Often, bartenders will chat a bit with customers to create a friendly atmosphere. Make
sure you are actually listening to what each
customer says – that is what makes a good
bartender great.
a. Attentiveness
b. Interpersonal Skills
c. Active Listening
d. Recommending Suitable Food and
Drinks
e. Verbal Communication
Organization. Bartenders are often busy running the bar and serving
multiple customers. A good bartender keeps close track of who ordered what, who
9| HMPE 201
paid, and who is still waiting for a drink. Being organized allows a bartender to juggle
these multiple tasks. Bartenders should also keep the bar clean and organized – this
not only looks better to the customer but also allows the bartender to work more
efficiently. Finally, bartenders need to ensure that the bar is stocked by restocking
items (like bottles of alcohol, ice, fruit for garnish, etc.) as they run low.
a. Bus Tables
b. Cleaning Bar Equipment
c. Handling Glassware
d. Inventory Management
e. Multitasking
Friendly. A good bartender greets every customer with a hello and a smile,
even if he or she cannot serve the customer right away. Being kind and professional,
even towards frustrated customers, is vital. A good bartender can read people, size
customers up, and know if those
customers want to make conversation or
simply order a beverage.
a. Building Rapport
b. Customer Service
c. Energetic
d. Engaging
e. Entertaining Personality
f. Sense of Humor
Composure. Being a bartender
can be stressful. Sometimes, you are
serving dozens of customers at once. A
good bartender maintains all the above
qualities – memory, communication, organization, and friendliness – regardless of
how much pressure being placed upon them.
a. Adaptability
b. Bearing
c. Stress Management
d. Dexterity
e. Patience
f. Professional Appearance
g. Problem Sensitivity
More Bartender Skills
 Accommodating Diverse
Clientele
 Alcoholic and Non-Alcohol
Drinks
 Assertiveness
 Waiter/Waitress Skills
 Flexibility
 Reception
 Guest Services
 Hospitality
 Integrity
 Mixology
 Point of Sales Systems
 Reconciling Cash Drawers
10 | H M P E 2 0 1
Milk
When we talk about milk used in food
service, we are nearly always talking about milk
from cow. Milk from other animals, including
goats, sheep, and water buffalo. Milk is used as
beverage and also in cooking. Similarly, other
milk products, including cream, butter and
cheese, are eaten as purchased and also used in
cooking.
Pasteurization, liquid milk, directly as it comes from the cow and before
anything is done to it, is called raw milk. Because raw milk may contain disease
causing bacteria or other organisms, it is almost always pasteurized before being
sold or before being processed into other products. Pasteurized milk has been heated
to 161°F (72°C) and held into this temperature for 15 seconds to kill disease causing
organisms, and then quickly chilled.
Even after pasteurizing milk are highly perishable. Ultra High Temperature
(UHT) pasteurization involves even higher temperature. The resulting product is
packed into sterile cartons. If the cartons are unopened, the milk will keep at room
temperature for up to 10 months. Once opened, the milk must be refrigerated like
regular pasteurized milk. UTH milk has somewhat cooked taste and is better suited to
cooking than for drinking as a beverage.
Fresh Milk Products
 Whole milk. Fresh milk as it comes from the cow, with nothing removed and
nothing (except vitamin D) added. It contains about 3.5 percent fat (known as
milk fat or butterfat), 8.5 percent non-fat milk solids, and 88 percent water.
 Skim or nonfat milk. Most or all of the fat are removed. Its fat content is 0.5
percent or less.
 Low – fat milk. Fat content of 0.5 to 2 percent. Its fat content is usually
indicated 1 to 2 percent. Fortified nonfat or low-fat milk has had substances
added to increase its nutritional value, usually vitamins A and D and extra non-
fat milk solids.
 Flavored Milk. Such as chocolate milk, have had flavoring ingredients added.
A label such as chocolate milk drink or chocolate-flavored drink indicate the
product does not meet the standards for regular milk. Read ingredients label.
Except, of course, for no-fat milk, natural liquid milk contains fat, which,
because it is lighter than water, will gradually separate and float to the top in
the form of cream.
 Homogenized milk. A processed so the cream doesn’t separate. This is done
by forcing the milk through very tiny holes, which breaks the fat into particles
so small they stay distributed in the milk. Nearly all liquid milk on the market
has been homogenized.
Fermented Milk Products
 Buttermilk -is fresh liquid milk, usually skim milk, which
has been cultured or soured by bacteria. It is usually called
cultured buttermilk to distinguish it from the original
buttermilk which was the liquid left after butter making.
Buttermilk is used in recipes calling for sour milk.
 Yogurt -is milk whole or lowfat cultured by special
bacteria. It has a cultured like consistency. Most yogurt has
milk solids added, and some is flavored and sweetened.
21 | H M P E 2 0 1
4. Prepare and check the bar setup prior to the opening of the bar.
5. Supervise the activities of the Bar porters and Bar maids.
6. Maintain cleanliness and orderliness in the bar area and its surroundings.
7. Wash and dry used or dirty glasses, bar equipment, etc.
8. Prepare the beginning and closing inventories in the bar.
9. Secure the bar and its contents during closing.
10. Participate in the regular inventories conducted by the cost controller.
11. You are legally and morally bound not to serve minor to “cut off” customers,
i.e., refuse to serve drunken guests.
If you are already a bartender, during your days off,
it would be advisable to visit other bars and observe their
operations. Join and be active in professional organizations
like the Philippines Bartenders’ League. Subscribe to
bartending professional magazine/journals. Attend
seminars especially on the latest trends in bartending. Surf
the net for beverage-related websites. These are all part of
your continuous learning.
Abroad, novice bartenders can avail of
apprenticeship programs offered by unions. This can go a
long way especially if the state/country requires you to
pass a trade skills standard test. Besides, if you start at the
bottom there is no way to go but up!
Human Relations. “People” skills are equally vital to a professional bartender.
These people include customers, suppliers, co-employees, your boss (if any), and the
bar owner/s. Look for visual cues or body language when dealing with them.
Treat each guest as if she/he is the only person in the bar. Remember that the
guest goes to a bar to relax and have fun with friends so it would be wise to make
them feel special for repeat business and goodwill. For regular customers, make an
effort to remember their names and even their favourite drinks. Hearing one’s name
is music to one’s ears, it makes a person feel special and welcome, fosters repeat
business and who knows, you might even be given a bigger tip!
Always check wether bar stool customers need service before handling an
order from the cocktail server. Treat each customer fairly and do not engage in
lengthy conversation with one of them. This goes a long way to make all bar stool
guests important! TIP: If you see a customer reaching for match or a lighter, light the
cigarette for him/her.
Practice suggestive selling. To increase sales, you can ask the customer what
type of liquor they would like. Requesting to use
a premium brand in a cocktail will jack up your
sales and service charge! When the guest is
indecisive or is not familiar with a drink or brand,
be sure that you know the features of the
brands carried by your bar and try to match the
drink with the guest’s taste mood. Describe the
drink in an informative manner to make the
guest interested to order, Do not forget to
competently prepare and serve the drink to
result on a very positive value-for-money
concept of the guest. This technique is very
useful when your bar has a special promotion
12 | H M P E 2 0 1
which the guest might not be familiar with or aware of. Proper training in suggestive
or personal selling, communications, and human relations will surely go along way for
all front liners!
For the wannabe professional, you might want to embark on a bar/restaurant
hopping experience with your relatives/friends. You can schedule it after a payday
and during a special occasion to make it even more memorable! Observe all
bar/restaurant personnel, especially the bartender, sommelier, Bar Captain or even
Restaurant Manager. Order wines and cocktails which your group would like to try
(why not order wines which are too expensive to buy alone by the bottle or cocktails
whose ingredients are difficult to purchase from your favourite wine or liquor store.
Do not forget house specialty drinks and concoctions). Let your imagination soar,
dream and affirm of being such persons in the future. Who knows, you and your
companions might eventually decide to pool your resources together and be
entrepreneurs by opening your own , bar, restaurant, resort or even hotel someday!
If you are really keen on honing your skills and gaining the necessary experience,
inquire/surf and enrol in short-term course ( preferably with practicum or hands –on
training phase) and /or inquire from the HRD department
of your favourite establishment re apprenticeship or “on-
the-job-training” programs you can avail of. Go to the
TESDA website for the training regulations for the National
Certification of Bartending.
Basic Knowledge of Wines and Oenology
Most bartending books forget to include a section
on oenology, the science of the study of wine and wine
appreciation. A professional bartender must also be
familiar with the nature, variety, and process of making
different types of wines. A sizeable number of cocktails are
wine-based and more and more guests request or order
wines in restaurants and bars. Surf the net for more
informative re wines. Who knows, you might eventually
want to be sommelier in hotel, specialty restaurant or
luxury liner! Dream on!
Useful Tables for the professional bartender
A professional bartender must be knowledgeable about standard weights and
measures to provide information regarding measures, capacity, volume, equivalents
and other useful data.
Table for Metric Standards for Spirits
METRIC SIZE FLUID OUNCES NEAREST U.S. NO. OF BOTTLES
EQUIVALENT PER CASE
50 ml 1.7 Miniature 120
100 ml 3.4 ¼ pint 48
200 ml 6.8 ½ pint 48
375 ml 12.7 ¾ pint 24
500 ml 16.9 1 pint 24
750 ml 25.4 4/5 quart 12
1 liter 33.8 1 quart 12
1.75 liter 59.2 ½ gallon 6
Legend :
ml- milliliters
1 liter- 1,000 millilitres
13 | H M P E 2 0 1
Standard Bar/Wine Measures

MEASUREMENT METRIC MEASUREMENT CAPACITY
dash or drop 0.9 ml 1/32 oz or 1/6 tsp.
barspoon or teaspoon 3.7 oz. 1/8 oz.
tablespoon 11.1 ml 3/8 oz.
splash 7.4 ml ¼ oz.
float 14.8 ml ½ oz.
pony 29.5 ml 1 oz.
jigger 44.5 ml 1 ½ oz.
miniature or nip 59.2 ml 2 oz.
wineglass 119 ml 4 oz.
split 177 ml 6 oz.
cup or half pint 257 ml 8 oz.
pint 472 ml 16 oz.
fifth 755.2 ml 25.6 oz.
quart 944 ml 32 oz.
imperial quart 1.137 liters 38.4 oz
magnum 1.534 liters 52 oz
half gallon 1.894 liters 64 oz.
jeroboam* 3.078 liters 104 oz.
tappit hen 3.788 liters 128 oz.
gallon 3.789 liters 128 oz.
rehoboam** 4.434 liters 150 oz.
methuselah*** 5.912 liters 200 oz.
salmanazar**** 8.868 liters 300 oz.
balthazar***** 11.829 liters 400 oz.
nebuchadnezzar****** 14.780 liters 500 oz.
*jeroboam = 4 bottles of wine
****salmanazar = 12 bottles of wine
**rehoboam = 6 bottles of wine
*****Balthazar = 16 bottles of wine
***Methuselah = 8 bottles of wine
******nebuchadnezzar = 20 bottles of wine
Number of Drinks from Liquor/Wine Bottles

SERVING STANDARD BOTTLE SIZES
SIZE 750 ml 1 liter 1.75
1 OZ. 25 33 59
1 ¼ OZ. 20 27 47
1 ½ OZ. 17 22 39
Bartender’s Preparation for Service

It is a standard requirement across the industry that all items involved in the
preparation and service of food and/or beverages are clean, operational and ready for
use at the start of each service session.This Section identifies what should be done
when setting up and preparing to serve cocktails.
Cleaning. For the purposes of food safety, ‘drinks’ are regarded the same as
‘food’. This means all the requirements applying to food must apply to beverages. As
a result all equipment, utensils and surfaces involved in the preparation and service of
14 | H M P E 2 0 1
cocktails must be ‘clean’. A useful definition of clean is that the items must be free
from visible contamination, bacterial contamination and odour. In practice this means
the inside of items (shakers, jugs, and blenders) must be clean, and the outside of all
items must look clean because these items may be on public display. Standard
cleaning equipment, chemicals and materials are necessary to maintain cleanliness
and hygiene at the work station:
 Swabs
 Detergents and sanitisers
 Tea towels
 A range of brushes – for glass cleaning.
Cleaning glassware. To achieve clean glasses, standard industry practice is to:
 Wash glasses after every use by hand or in a glass washing machine,
ensuring:
 Water used is a minimum temperature of 70˚C
 Appropriate detergent is used and diluted according to
manufacturer’s instructions, as or if required
 Store glasses correctly. Clean glasses must be stored so they do not
become decontaminated.
 All glasses must be inspected before use to check they are clean and
suitable for use.
Glassware.Presentation is as important as taste when it comes to most
things. Cocktails are no different. Cocktails should always be presented in the right
glass to achieve the desired end effect and they must be made by using the right
equipment and utensils. Cocktails must be created in accordance with enterprise
standards at your workplace, and abiding by industry regulations.Cocktails are served
in a variety of glasses. Types of Glassware which are commonly used:
 Highball glass – a long, straight-sided glass holding
200 – 300mls and used for cocktails such as Harvey
Wallbanger, Collins and Tequila Sunrise.
A popular glass for serving fruit juice, soft drinks and long,
mixed drinks.
 Martini glass – the most well-known cocktail glass,
featuring a classic V-shape (approximately 90s ml
capacity) used for Martinis and other small volume
cocktails.
 Manhattan glass – a larger version (180 – 200mls) of the Martini glass
used by many as their generic cocktail glass.
 Old fashioned glass – a squat glass (short and wide) of approximately
200mls used for cocktails such as a Black Russian and a Godfather.
Commonly used to serve neat spirits, spirits served on-the- rocks, and short
mixed drinks.
 Colada glass – curvy glass of 300 – 400mls capacity
used for cocktails such as Coladas, Fluffy Duck and Mai
Tai.
 Champagne flute – a purpose-built glass used to serve
Champagne and a range of Champagne cocktails.
Capacity varies between 160 ml – 200mls.
 Brandy balloon – a short-stemmed, large-bowled
glass used to serve straight Cognac as well as
Brandy Blazers, White Russian and other cocktails.
15 | H M P E 2 0 1
This style of glassware comes in a very wide selection of sizes from 200mls to
4 litres. The really large ones are used for display purposes, not for the presentation
or service of drinks.
 Test tube – test tube-shaped glasses (holding
approximately 60mls) commonly housed in a wooden or
metal rack. Can be used as the glass for service of drinks,
or (to enhance showmanship) as the vessel from which
ingredients are poured into a glass when making a cocktail.
Some venues do not use these glasses as they believe they
encourage irresponsible consumption of alcohol.
 Liqueur glass – a small glass (28 – 30mls) used to serve a
straight liqueur or a liqueur with cream floated on top.
 Shot glass – small glass (45 – 60mls) used for Shooter
recipes and for serving single shots.
Some venues do not use these glasses as they believe they
encourage irresponsible consumption of alcohol.
The choice of glass will be dictated by:
 House policy – such as the designated glass as listed in a house recipe.
For example, the venue may use Manhattan glasses (or some other generic
glass) for the majority of its cocktails
 Tradition – certain cocktails are traditionally served in certain glasses:
cocktail books and house recipes will specify
what is required.
Rules that Bartenders should consider and
Application. 10 Rules will make you a better Bartender,
but also better at whatever you do
1. People are watching, act accordingly. No
matter what you are: Rodeo Clown, Doctor,
NBA player, Priest, or a Family man. You
should look the part, people will respect you
and your trade a lot more.
2. Know what you serve and why. Know your
stuff! You cannot be the best at what
unless you learn the basics, master them,
and apply them flawlessly.
3. Good cash handling. Manage you finances and do it well. Be responsible
pay your bills on time, make a budget and avoid being impulsive.
4. Control your environment. What can you do to make where you are a
better more enjoyable place, turn on the lights, the A/C might be to
strong, change the flowers!
5. Branch out. Do not be static, learn new skills, improve the ones you have.
Nowadays things change rapidly and it is vital to be on top of our game.
6. Know a joke or two and when to use them. Having a sense of humor is
an incredible quality to have, and timing is key.
7. Keep a clean bar. Turn off the TV for a moment and clean up. It makes
it so much better walking in to a clean apartment or office. Your mind
and the people around you will appreciate it.
8. Mise en place. Prepare beforehand, think ahead and have the things you
will need ready for use. This way you will save time and be more
efficient.
16 | H M P E 2 0 1
juice of 1 lemon
club soda, as needed
Garnish: Fresh Cherry
Procedure: Combine the sugar with 8fl oz (240ml) of water in a saucepan and
cook over low heat, stirring continuously until the sugar dissolves. Remove from the
heat and add the cherries and parsley. Transfer the syrup to a sterilized glass jar and
let rest for 2–3 hours. Pour the flavored syrup into 4 glasses and add the honey and
lemon juice. Top with chilled club soda and serve chilled.
Fruit and Vegetable Juices and Nectar's. The beverage industry is by far
the largest consumer for fruit juices, concentrates and pulp, probably absorbing about
80% of the total raw material. The Philippines is an exporter of tropical juices
particularly pineapple juice. These products are used as raw materials to
manufacturers a wide range of beverages, including juices and nectars. Exact
descriptions of the individual products vary
from market to market, depending on
national food legislations and industrial
practice. In most markets, a fruit juice must
be 100% juice and should contain no addition.
A fruit nectar usually contains juice and/o
pulp, sugar and water. The minimum juice
and pulp content usually vary between 10%
and 50% in most nectars, depending on the
fruit. They also sold as a one-fruit product
and in blends of two or more fruits.
 Fruit juice drinks – are fruit drinks both have a much lower juice content than
fruit juices and nectars and may include various ingredients such as citric acid,
ascorbic acid, essential oils, aromas, and preservatives. Both carbonated and
non-carbonated beverages may contain certain amount of fruit juice or pulp.
 Multi-fruit and multi-vitamin drinks – are normally bases on either orange,
pineapple or apricot juices. Other juices, and usually water, sugar and other
ingredients are added in various quantities. Current research and development
efforts are directed at indigenous fruit beverages as functional food with the
addition of nata de coco. Mango and sour sop fruit concentrate with nata de coco
are nutritious beverages.
 Buko water can also be considered as fruit juice. One glass of it is equivalent to
one serving of fruit, sugar wise. This is unfavorable for Diabetics, as t raises the
blood sugar level when not taken as part of the meal.
 Fruit juice is a clear unfermented liquid which is developed from the removal of
the sweet watery sap generally from ripe fruits.
 Fruit nectar is the juice and the pulp of fruits with water and sugar added. Water
is added depending on the consistency. For juicy fruit like calamansi, these are
cut two-thirds from the stem end to avoid cutting the seeds and squeezed
through a strainer.
 Fruit-flavored drink are drinks flavored with natural or artificial essences or
extracts of fruits like cherry, banana, orange, pineapple etc.
Types of Juices
Pome Fruit Juices . Apple and pear are the two major commercial
importance pome fruits that are grown in most temperate regions of the world.
Apples (Malus domestica) have a strong antioxidant activity, which is mainly being
29 | H M P E 2 0 1
attributed to the polyphenolic fraction.

Pears (European pears: Pyrus communis L.;
Asian pears: Pyrus serotina L.) are a good
source of dietary fiber and vitamin C. Both
apples and pears are often consumed fresh
and also canned, dried, baked, freeze-dried,
and as a cloudy or concentrate juice. The
concentrated pome juices are usually
obtained by extraction or pressing and later,
clarification. The first step produces a juice
of about 12∘ Brix, and, after concentration, a final product of about 70∘ Brix is
obtained (Falguera et al., 2013). However, its properties are also constantly changing
when the juices are subjected to processing, storage, transport, marketing, and
consumption (Rao, 1986). Through the years, the process of optimization for
obtaining and preserve these products has been conducted in order to avoid
undesirable quality changes.
Citrus Fruit Juices. Fruit juices are
foods rich in bioactive compounds. Citrus
juices in particular, especially orange,
mandarin, grapefruit, and lemon, are rich in
vitamin C, vitamin A (in the form of
carotenoids, β-carotene being the most
abundant ),flavonoids (vitamin factors that
have a synergic action with vitamin C), and
folic acid (the concentration of which is very
low compared with other vitamins, but
sufficient to supply 25% of the recommended
daily intake) (Primo Yúfera, 1997).
Prunus (Prunes) fruit juices. Prunus fruit species, including apricot (Prunus
armeniaca), cherry (sweet cherry (Prunus avium) and sour cherry (Prunus cerasus)),
peach (Prunus persica), and plum (Prunus domestica), belong to the genus Prunus of
Rosaceae (rose) family and are categorized as “stone fruits,” having seeds enclosed in
a hard, stone-like endocarp (Siddiq, 2006a). These stone fruits, which originated in
Europe, Central Asia, and China, have prime economic importance on the fresh and
processed fruits market throughout the temperate and the subtropical world
(Fraignier et al., 1995; Janick et al., 2011). Turkey is the leading apricot and cherry
producer in the world, whereas the world’s leading peach- and plum-producing
country is China (FAOSTAT, 2013). The Prunus fruits are mostly processed as frozen,
canned, dried, jam, puree, and juice, among which juice is one of the major
processed products that is demanded and consumed throughout the year. Consumers
generally accept fruit juice drinks as a convenient alternative to fresh fruits; thus, fruit
juice production presents a high
economical benefit (Etiévant et al.,
2010). On the other hand, fruit juice
products have a short shelf life due
to microbial and enzymatic
degradation, thus, requiring the
inactivation of these factors to give
an extended shelf life (Espachs-
Barroso et al., 2003).
30 | H M P E 2 0 1
Mocktails. Mocktail is a kind of drink that is a combination of various drinks

like cocktail but does not contain any alcohol. This drink is basically a ‘mock
cocktail’. Mocktail recipes may include any flavored drink or other ingredients
excluding alcohol, which makes it a welcome substitute for those who don’t prefer
alcohol. The vibrant colors and exotic flavors of the drink make it quite popular
among party drinks. These drinks are even fondly served at family get-togethers
where usually alcoholic drinks are not allowed. Children and ladies may also relish
them with pleasure. There are many common and popular mocktail recipes that can
be found at any party. Some of them are coco colada, cardinal punch and planter’s
punch.
History and Origin of Mocktails. There is no specific evidence related to
the history and of mocktail, but it seems that these non-alcoholic cocktails are
invented for the pleasure of people who don’t prefer alcohol. There are many
classic recipes of mocktail that gives an impression that the tradition of serving
non-alcoholic drinks is quite old.
Ingredients Prescribed by Mocktail Recipes. There is a long list of
ingredients used in making mocktail.
Fruit juices are the main component of the drink that not only provides the
taste but also gives a health factor to the beverage. Lemon juice, pineapple juice,
orange juice and apple juice are very common in making any kind of mocktail.
Usually, packaged juices are included, but fresh fruits are also crushed to give a
refreshing taste. Along with juices, other beverages such as coke and sprite are
popularly used to give fizz to the drink. In few recipes, plain soda is also
incorporated. Iced tea and ginger ale are very good companions of any kind of
juice or can be used along with other ingredients such as lemonade or lime cordial.
To make some rich and creamy mocktails, ice cream, coconut cream/milk or
mashed banana is usually inculcated. Chocolate syrup, milk and coffee are
particularly used to make the drinks or the people who like to have a warm kind of
mocktail. These ingredients may also be used to make chilled and frozen drinks.
Method of Preparation of Mocktails. The preparation of mocktail is
quite easy. A proper blending is very much required for this type of drink.
One thing that should be kept in mind while preparing mocktail is the selection of
appropriate ingredients. Which juice will go well with which ingredient should
always there in mind while making a non-alcoholic drink.
In other recipes, blender is required for crushing the fresh fruits. Mixing of
ingredients plays an important role in making any kind of mocktail recipe.
Serving of Mocktails. The presentation and serving of the mocktail is a
very interesting task. Like other drinks, this drink is also served before meals ,
though it can go till the main course. Usually, mocktail is merely a juice, hence it is
very light at the palate and can be taken twice or thrice in due course of meal.
Especially, vibrant colors and attractive glassware are chosen for the presentation
of the drink. Slices of cut fruits, especially
cherries, lemon rinds and pineapple slices
are used for decorating the mocktail
glasses. Many other accessories are used
to enhance the visual appeal of the drink,
such as:
 colorful stirrers
 attractive straws
 designer spoons
19 | H M P E 2 0 1
Health Fact Related to the Mocktail Recipes. Mocktail is a healthy

drink as it contains only fruit juices and other beneficial ingredients such as fresh
fruits, milk and cream. Though packaged juices contain added sugar and
preservatives that are not good for health, but fresh ingredients may be added to
improve the quality of the drink.A usually iced drink made with any of various
ingredients (such as juice, herbs, and soda water) but without alcohol: a
nonalcoholic cocktail.
Why mocktails? Because of the demand for more visually and aesthetic
appealing drinks than normal soft drinks, the concept known as "Mocktails" was
born. Mocktails, an abbreviation for "mock cocktails", are festive, non-alcoholic party
drinks.It is a mixed, non-alcoholic drink that does not contain alcohol at all.
Cocktail. A cocktail is an alcoholic drink made by combining ingredients which
may include spirits, liqueurs, milk, cream, fruit and fruit juice
and ice.The above definition combined with the standard
cocktail list at your venue starts to indicate the ingredients
required to make cocktails.Ingredients are the items listed on
a recipe for a cocktail. They are the alcoholic and non-alcoholic
‘raw materials’ for the drink. It is not enough to mix a cocktail
correctly it must also be presented correctly. This lesson looks
at factors involved in the professional presentation of cocktails
to customers.
A brief history of the cocktail. Cocktails have been
around for many years beginning way back when people first began to indulge in
liquor. The origin of the actual word ‘cocktail’ is not known though it first came into its
present usage in the 19th century. During the 1920s the cocktail was most popular in
America among wealthy society, and during Prohibition the sale of alcohol was illegal,
so creative bar staff mastered a way of masking the taste of alcohol by mixing it with
soft drinks, dairy products and fruit. Since those days the cocktail has become a
popular drink and is commonly sold in most bars. Today, there are so many different
products on the market, new cocktails are being created all the
time.
General requirements. As a general rule:
 Cocktails must be served very cold. Cocktails therefore
need to be served as soon as possible after they have
been made and not allowed to sit and pick up ambient
heat
 Every cocktail should be checked before service to ensure
it looks the way it should look and is presentable. A quick
visual inspection is all that is needed
 Excellent levels of service must accompany the delivery of
a cocktail to the drinker. When a cocktail is served you should:
 Announce it – tell the customer the name of the cocktail so they know they
are getting what they ordered
 Make a statement indicating you hope they enjoy their
drink
 Smile – and apply positive customer service protocols.
Eye appeal is buy appeal. A cocktail must look inviting,
interesting, appealing, attractive, tempting and different. All the
cocktails you serve must optimise their appearance. Not only is
this important for the person who is going to drink the cocktail
20 | H M P E 2 0 1
but every cocktail you make should be an advertisement encouraging other customers
to order the same thing.Ensure:
 The drink is colourful or, at least, the correct colour.For example, using dark
crème de cacao (rather than the correct ‘clear/white crème de cacao) in a
Grasshopper will colour it too dark. Using clear or white crème de menthe will
fail to give the required green colour
 It is properly garnished and decorated. The decoration, or garnish, adds the
finishing touch to the majority of cocktails.Without a proper garnish the drink
is not complete and can disappoint the drinker.The garnish for this drink must
be the same for the same cocktail the last time it was made. There needs to
be consistency with garnishes in the same way there is consistency with the
drink itself.Beware the common problem of over-garnishing and finishing up
with a glass that looks more like a fruit salad than a cocktail
 There are no dribbles or drips running down the glass. Customers become
quickly annoyed if their drink drips onto their shirt or tie.The glass must be full
but not over-full
 There is consistency – this is critical.One Brandy Alexander must always look
and taste the same as another. If you have an order for two blended or
shaken cocktails, make them both together at the same time to ensure they
both look and taste the same
 Appropriate glassware is used and is used for every one of the same drinks.
Check recipes (or ask management) to make sure the right glass is being used
 Glasses are clean. Glasses which have been used with dairy products or fruit
juices are notoriously hard to clean.Always check for lipstick as this too is
often difficult to remove
 Glasses are not chipped or cracked. Visually inspect every glass before using it
or pouring into it
 The correct straw is served, where appropriate. Some cocktails will need a full
straw, a bent straw or a half-straw/short (cocktail) straw.It is useful to seek
feedback from customers about their cocktails. This can provide valuable tips
about things that might need changing or improvement.
Garnish options. There are a wide variety of garnishes available for adding
to cocktails. Some are traditional, and many are the result of personal preference.As a
basic list of standard garnishes, you should be able to produce the following:
 Slice of orange or lemon – full slice, half-slice and quarter-slice
 Wedges and knots – of lime, lemon or orange
 Lemon or orange wheel
 Olive on a toothpick – and Maraschino cherry on a toothpick
 Twist of peel (orange and lemon)
 Slice and cherry – a slice of, for example, orange with a
cherry attached by a toothpick. The slice is slightly bent
to give the garnish a ‘sail’ effect.
Frosting glasses. Some cocktails require you to ‘frost
the rim of the glass’. This means adding an ingredient to the rim
of the glass before pouring the cocktail into the glass so as to:
 Enhance presentation
 Meet customer expectations
 Create the desired taste when the customer drinks their
cocktail.
Two options can be used for frosting a glass:
21 | H M P E 2 0 1
Option 1:
 Rub a slice of orange (for sugar) or lemon (for salt) around the rim of the
glass to be frosted to a depth of about ½ centimetre
 Invert the glass into the frosting medium. Slightly twist the glass to get the
medium to stick to the wet rim.
Option 2:
 Invert the glass to be frosted into orange juice (for sugar) or lemon juice (for
salt) to a depth of about ½ centimetre
 Shake off excess juice
 Invert the glass into the frosting medium. Slightly twist the glass to get the
medium to stick to the wet rim.
Examples of cocktails requiring a frosted glass include Brandy Crustas (castor
sugar), Margarita (salt), Salty Dog (salt). Jelly crystals can be used to enhance the
appearance of some cocktails or to contribute to creating a new one.
The formulation of cocktails. A knowledge of the following can help when
providing information to customers. There are many styles of cocktails which can be
made from a variety of bases including:
 A dairy base – milk, cream, yoghurt
 A juice or fruit base – orange juice, mango, pineapple, lemon juice,
strawberries
 A soft drink base such as cola, dry ginger, lemonade, grenadine
 A straight alcohol base which is predominantly a sprit or a liqueur.
Colour. A characteristic of many cocktails is their colour. Colour can result
from the addition of:
 Syrups – such as the red colour imparted by grenadine
 Liqueurs – such as the blue from Blue curacao, green from green crème de
menthe.
 Fruit juices – orange juice, tomato juice, pineapple juice, cranberry juice.
Basic Cocktail Ingredients are the following:
Ice. Cocktails are usually served very cold, so lots of
ice is needed in a cocktail bar.Ice used in the preparation of
cocktails may be:
 Cubed ice – in a wide variety of shapes and sizes
 Shaved ice
 Cracked ice – also known as crushed ice.Preparing
ice in a cocktail bar prior to trade can include:
 Obtaining sufficient ice from venue ice machines (or
ice storage areas) and storing it in designated ice buckets or similar behind
the bar at the work station.
 Crushing block ice or ice cubes by hand or using a machine
 Placing ice into an appropriate container under refrigeration to prevent it
melting (or limit the amount of melting)
 Obtaining a scoop or tongs to dispense the ice as
required
 Covering the ice to prevent contamination and
help maintain temperature.
Condiments. The use of condiments includes:
 Salt and pepper – for Bloody Mary
 Celery salt – for Bloody Mary
 Mint leaves – for Juleps
22 | H M P E 2 0 1
 Nutmeg – for dusting Brandy Alexander

 Cinnamon – sticks are used in Gluewein.
Bitters. A limited number of ‘bitters’ are used in cocktails, or served in
cocktail bars.
 Angostura bitters – probably the best known bitters in the world. It is alcoholic
(44.7% alc/vol) but the very small amount (a few drops at a time) used
means many treat it as being non-alcoholic. Used for a variety of drinks such
as Pink Gin and the original Singapore Sling.
 Orange bitters, lemon bitters, peach bitters – used to assist
and enhance cocktails featuring these fruits
 Underberg bitters – a proprietary brand digestif, commonly
served on its own as a restorative drink.
Sauces. A small but important range of proprietary brand
sauces are essential behind any good cocktail bar:
 Tabasco Sauce – for Bloody Mary, infusions where ‘hot’ (fiery)
cocktails are produced (such as Southern Comfort Fiery
Pepper and Bowsers Breath), and many ‘Bloody’ cocktails
 Worcestershire Sauce – used for Bloody Mary, Caesar, Mickey
Mouse and Virgin cocktail.
Note: Despite its name, ‘Cocktail sauce’ is not used as an ingredient in
cocktails. It is a sauce or dressing for seafood.
Cordials and juices. Cordials are non-alcoholic beverages used to provide
colour and flavour to cocktails. Only a small amount of cordials are used for each
drink. They are also popular in the production of mocktails.These cordials are bought
by the venue as proprietary brands and are ready-to-use: all you have to do is pour
them.Preparing cordials involves:
 Making sure the bottles are clean
 Ensuring you have sufficient quantities available
 Checking you have the types required for the cocktails being offered.Fruit
juices are liquids obtained from pressing/juicing fruit.Some juices are
‘squeezed’ fresh on the day they are required, and some may be purchased
in canned or bottled form.
Cordials and juices include:
 Lime juice – for Lemon, Lime and Bitters
 Grenadine – a deep-red cordial made from pomegranates. Only a small
amount is used for each cocktail – used in cocktails such as Tequila Sunrise.
 Cloves
 Peppermint
 Pineapple juice
 Orange juice
 Lemon juice
 Tomato juice.
Dairy products. Various cocktails require the use of
dairy products as follows:
 Milk – this is cold, full cream milk (unless specific recipes
stipulate another form of milk). Used in White Russian
(one version), Golden Cadillac and Kahlua and milk
 Cream – thickened cream, used in Golden Dream, Pina
Colada and Brandy Alexander
 Yoghurt – not popular but used in some fruit-based
23 | H M P E 2 0 1
cocktails, mocktails and always available as an ingredient for innovative, new

cocktails. Preparing dairy products involves:
 Making sure the right products are available in sufficient quantity
 Verifying the items are within their ‘use-by’ date
 Making sure they are refrigerated at or below 5˚C.
Alcoholic ingredients. It is impossible to provide a total list of all alcoholic
beverages that could be used to prepare cocktails.It is also a fact of life no venue will
ever stock all the possible alcoholic products available for use in making cocktails.The
following, therefore, only provide an indicative list of the alcoholic ingredients that
may need to be prepared and used.
Liqueurs. Liqueurs are used in cocktails as a base ingredient and/or to add
colour and flavour. Liqueurs are divided into ‘generic’ and ‘proprietary’.
Generic liqueurs. A generic liqueur is made to a style (such as crème de
menthe, advocaat or parfait amour) and can be made by a number of different
manufacturers (such as Marie Brizard, Bols and VOK). Examples of generic liqueurs
include:
 Advocaat
 Amoretto
 Anisette
 Cherry brandy
 Crème de bananas
 Crème de cacao
(dark and clear)
 Crème de cassis
 Crème de menthe
 Crème de noyaux
 Parfait amour.
Proprietary liqueurs. Proprietary liqueurs are made by

one specific company, and cannot be made by any other
company. Examples include:
 Bailey’s Irish Cream
 Chambord
 Chartreuse – green and yellow
 Cointreau
 DOM Benedictine
 Drambuie
 Frangelico
 Galliano
 Grand Marnier
 Jägermeister
 Kahlua
 Keuck
 Midori
 Mozart – Black Chocolate
and White Chocolate
 Pernod
 Tia Maria.
Spirits. A spirit is a distilled
alcoholic beverage made from a base
24 | H M P E 2 0 1
of grain, fruit or vegetable. Qualities vary with a common link between quality and
price. Variations occur within brands in respect of:
 Quality indicators – such as ‘Number of stars’, ‘amount of time in wood/aged’,
or ‘red label’ and ‘black label’
 Alcoholic strength – with options including under-proof or over-proof
 Flavours – gins and vodkas may have a range of fruit-based flavour options
available.Spirits required for general cocktail work include:
 Gin
 Vodka
 Rum – dark and white/clear, as well as gold
 Brandy
 Scotch
 Irish whisky
 Bourbon
 Tequila
 Cognac
 Ouzo.
Wine. For making cocktails there will be little need for wine but the following
can be required:
 Red table wine – for making Sangria, Glogg and some Punches
 Still, white wine – for making Spritzers, White Wine Sangria and some Punches
 Sparkling wine – for making Buck’s Fizz, Black velvet and Blushing Bride.
Preparing alcoholic ingredients. To prepare alcoholic ingredients for
cocktails you should refer to the cocktails being offered on cocktail lists and Specials
and check:
 All necessary types and brands
are available
 Sufficient quantities of each type
and brand are available
 Bottles look clean and
presentable
 White wine is refrigerated.
Accompaniments
Garnishes. Garnishes are the
most obvious and common accompaniment for cocktails. Most recipes stipulate a
specific garnish for the drink – in some cases changing just the garnish can change
the name of the cocktail. For example, a dry martini garnished with a cocktail onion
instead of an olive or twist of lemon is
called a ‘Boston’. Garnishes are food-based
as opposed to decorations which are made
from paper, wood and/or plastic. It is
important to keep garnishes simple. Using
‘too many/much’ in the way of garnishes
can spoil the presentation of the drink, and
detract from the other appealing features
of the finished product. Also, remember
garnishes can be costly so they should be
used, handled and stored with this in mind.
Common items used for garnishes for
cocktails are:
25 | H M P E 2 0 1
 Citrus slices – half and full: full slices are also known as ‘citrus wheels’
 Maraschino cherries – speared onto either one or two toothpicks
 Olives – speared on a toothpick, traditional with a dry martini
 Pineapple, and citrus wedges – pineapple done like this is also called
‘pineapple spears’. Pineapples may also be hollowed out and used as the
‘glass’/service item for some cocktails
 Citrus twists – the twisted zest of citrus fruits
 Celery rib – used traditionally for a Bloody Mary
 Sprigs of fresh herbs – rosemary, thyme and mint are common
 Kiwi fruit – half or full slices
 Chocolate powder – sprinkled on top of the finished drink
 Whole strawberries – or sliced strawberries (sometimes chocolate-dipped)
 Nutmeg – as above
 A range of other products can be added to different, more modern cocktails –
coffee beans, liquorice sticks, jelly beans, jelly babies.
Edible flowers. Flowers are sometimes used as garnishes – both as heads
floating in drinks, or frozen in an ice block which is placed into the drink – but some
flowers are poisonous so some venues avoid them. Edible flowers include:
o Nasturtiums
o Lavender
o Honeysuckle
o Chamomile
o Pansy
o Marigold
o Borage
o Ranunculus
o Primrose
o Rose
o Crystallised poppies.
Cocktail decorations. These are commercially prepared decorations that cost
money.They are not food-based (they are inedible) and include:
 Paper parasols – stuck into a wedge of fruit
 Plastic animals – hung off the side of the glass: monkey, giraffe, dolphin,
elephant
 Mermaids – also hung from side of glass
 Pickaxes – can be used to hang cherries onto side of glass
 Doilies – sometimes placed under drinks
 Swizzle sticks – placed into a cocktail for the customer to stir the drink if they
choose
 Sparklers – to add a fiery dimension to cocktails and popular for use at
celebrations
 Straws – placed into the cocktail and should be
the right size: flexible long straws are commonly
used in tall cocktails, and other alternatives
include normal full-length straws, and half-straws.
When using or adding decorations to cocktails:
 Make sure you use only the amount of decorations
as specified in house recipes – no more, no less.
 Never over-decorate – the finished product should
look like a drink or cocktail and not a salad.
26 | H M P E 2 0 1
Analysis

Matching Type
Instruction: Match column A with the correct answer on column B, write only the
letter of answer on Column C.
A B C
1. A tea from Sri Lanka. A. Evaporated 1.
2. Colorless and quinine flavored water B. Pods 2.

3. Milk, either whole or skim, with about 60 C. India 3.
percent of water removed.
4. Slightly fermented leaves which produce a D. Tonic 4.
light, amber tea.
5. Espresso with a spoonful of hot or cold E. Bulk 5.
milk with foam
6. Double espresso served in a larger cup F. Ceylon tea 6.
7. Leaves are fermented to bring out the full, G. Espresso 7.
mellow flavor and to produce a fragrant Macchiato
tea of reddish color.
8. Milk cultured by special bacteria. It has a H. Oolong Tea 8.
cultured like consistency.
9. These are specially designed individual I. Espresso Doppio 9.
portions of tea that are used in
proprietary tea and coffee makers.
10. This is leaf tea (also called loose tea) J. Camellia sinensis 10.
which allows the traditional method of
serving.
11. One of the world’s most popular K. Yogurt 11.
beverages, and it is widely drunk even in
coffee drinking countries.
12. World’s largest grower of coffee L. Grenadine 12.
13. One of Principal producer of tea M. Black tea 13.
14. White sugar syrup N. Brazil 14
15. Pomegranate O. Gomme 15.

37 | H M P E 2 0 1
 Actual cocktails – in glasses, properly decorated and garnished.

Cocktail making methods. Cocktails are specialty beverages. They must be
made in accordance with recipes approved by the venue. These recipes may come
from an ‘approved’ cocktail recipe book, or may be
house recipes. The method to be used is
traditionally contained in the cocktail recipe.There
are six main methods used to make cocktails:
 Shaken and strained
 Blended
 Built-in-glass
 Stirred
 Layered
 Floating.
Shaken and strained. This method
combines a number of ingredients in a cocktail
shaker with loads of ice. Once the ingredients have
been placed into the shaker there is an art to
shaking it. The action to achieve is a short pump-
like action with the shaker held at shoulder height,
or in front of you: do not rock the drink to sleep!
Showmanship (flair) is a big part of cocktail making. After the ingredients have been
well shaken, the mixture is strained to separate the drink from the ice. The standard
shaker comes with an in-built strainer whereas other shakers may require the use of a
Hawthorn strainer.Never shake a cocktail with ‘aerated waters’ in them as they can
cause the shaker to ‘explode’ sending liquid everywhere and making a large and
embarrassing mess.Examples of cocktails using this method of cocktail mixing are
Whisky Sour, Margarita, French 74.
Blended cocktails. Cocktails made this
way use an electric blender to mix the ingredients.
Cocktails using this method usually contain a
‘solid’ ingredient such as fruit pieces or ice
cream.When using a blender, place all the
ingredients into the blender, ensure the lid is
firmly in place, the correct setting has been
selected and start the blender.Every cocktail
requires different amounts of blending, in order to
achieve the right
consistency in terms of
presentation and texture
for each drink. As an
example, over-blended
dairy-based cocktails
may thicken too much,
while a fruit-based
cocktail with real fruit
chunks will require more blending than a dairy-based
drink.Examples of cocktails using this method are Bijou, Pina
Colada, Fruit Daiquiri.
Stirred. Using a bar glass (or the bottom half of a
Boston/American shaker) and a long handled bar spoon, ingredients are gently stirred
28 | H M P E 2 0 1
together with ice, to mix and chill the

ingredients.When stirring has been completed, the
drink is strained by pouring it through a strainer
from the bar glass into the cocktail glass in which
the drink is to be served.Stirring is the method used
where the finished product needs to be clear.
Examples of cocktails using this method are Martini,
Vodkatini and Gimlet: James Bond has his martinis
‘shaken, not stirred’ but shaking martinis is not
standard practice.
Built-in-glass. This is where the cocktail is
made in the glass it is to be served in.Add ice to the
glass, then one-by-one add and measure the other
ingredients as the recipe requires.Most built
cocktails are then garnished and served (many with
a swizzle stick). Examples of cocktails using this
method are Dirty Mother, Old Fashioned, Freddy Fudpucker.
Layered. Layered cocktails feature different alcoholic ingredients (spirits
and/or liqueurs) and may also include cordials and
juices.The aim of making a layered cocktail is to
create a drink with a rainbow of colours where each
individual ingredient is visible as a distinct layer and
separate layer without any mixing of colours or
ingredients.The specific gravity of the individual
ingredients will determine which ingredient should go
on top of other ingredients: ingredients with greater
density will support those with lower viscosity.
These drinks are intended to be sipped one layer at a
time so the drinker enjoys the different taste
sensations of each ingredient. It is helpful to layer
drinks using a bar
spoon when making
them. Place the bar
spoon inside the glass
and against one of
the sides so that it
will break the fall of the liquid as it is being poured
into the glass. Pousse-cafés are classic examples of
layered cocktails. The most common layered cocktail
today is the shooter. Shooters are served in a liqueur
glass and are usually downed in one gulp: their
consumption may be contrary to responsible service
of alcohol guidelines.
Floating. Where ‘floating’ is required, the
cocktail is mixed or built in the glass and the required
ingredient (grenadine, liqueur) is ‘floated’ on
top.Floating the ingredient is achieved by
slowly/gently pouring the ingredient on to the surface
of the other ingredients already in the glass using a pourer in the neck of the bottle,
or directly from the open neck of the bottle.
29 | H M P E 2 0 1
References
Cousins, J., Lillicrap, D., & Weekes, S., (2017), Food Service and Beverage, Nine
Edition,Bookpoint Ltd, 130 Milton Park, Abingdon, Oxon OX14 4SB. ISBN: 978
1 471 80795 4
Published by John Wiley & Sons, Inc., Hoboken, New Jersey., Printed in the
United States of America,ISBN 978-0-470-24845-4
Lillicrap, D., & Cousins, J., (2010), Food and Beverage Service, 8th Edition,Printed and
bound at Italy fro Hodder Education, Hachette Company 338 Houston Road,
London, NW13BH, Copyright © 2014 John Cousins, Dennis Lillicrap, ISBN:
978-1444-11254-4
Edition, Printed and bound at Italy fro Hodder Education, Hachette Company
338 Houston Road, London, NW13BH, Copyright © 2014 John Cousins, Dennis
Lillicrap, Suzanne WeekesISBN: 978 1 471 80795 4
40 | H M P E 2 0 1
Standard cocktail recipes

Name Ingredients Method Glass/Garnish
30 ml Kahlua Build with ice Old Fashioned
Black Russian
30 ml Vodka
30 ml Vodka Build in glass & top Highball –
Dash lemon juice with tomato juice decorate with
½ tsp Worcestershire celery stick
Bloody Mary
sauce
3 drops Tabasco sauce
Salt & pepper
30 ml Blue Curacao Build with ice Highball
Blue Lagoon 30 ml Vodka
Top with Lemonade
30 ml Dark Rum Fill glass with ice, add Highball –
Squeeze of fresh lime rum; rub lime around decorated with
Cuba Libre Cola rim of glass & lime slice
squeeze into glass; fill
with Cola
30 ml White Rum Shake and strain Cocktail glass
Daiquiri 30 ml Cointreau Lemon wheel
30 ml Lemon juice
Any liqueur servedon Build on crushed ice Cocktail glass
Frappé
crushed ice
30 ml Vodka Build on ice Highball
Harvey
Top with Orange juice Orange wheel
Wallbanger
15 ml Galliano
30 ml Vodka Shake & strain Cocktail glass
30 ml Cointreau Lemon wheel
Kamikaze
10 ml Lime cordial
20 ml Lemon juice
15 ml Vodka Build on ice Pilsener glass
15 ml White rum Lemon wheel
Long Island 15 ml Tequila
Iced Tea 15 ml Gin
15 ml Lemon juice
Top with Cola
45 ml Gin Gently stirred Cocktailglass
Martini
10 ml Vermouth Olive
30 ml White rum Build on ice Colada glass
15 ml Coruba Rum Pineapple wedge
15 ml Triple Sec
Mai Tai
5 ml Amaretto
Top with pineapple juice
2 ml Grenadine
30 ml Tequila Shake & strain Cocktail glass
Margarita 15 ml Cointreau Salt on rim
30 ml Lemon juice Lemon wheel
60 ml White rum Muddle mint & sugar Highball –
Juice of 1 lime with splash of soda garnished with
2 tsp sugar until dissolved; add mint sprig
Mojito 3 mint sprigs lime juice & rum;
Soda water shake & strain over
cracked ice
31 | H M P E 2 0 1

30 ml White rum Blended with ice Colada glass
15 ml Malibu Pineapple wedge
Pina Colada
15 ml Coconut milk
90 ml Pineapple juice
30 ml Scotch Build on ice Old Fashioned
Rusty Nail
30 ml Drambuie
30 ml Gin Build on ice Highball
15 ml Cointreau Cherry
Singapore
15 ml Lemon juice
Sling
Top with Soda
20 ml Cherry brandy
30 ml Gin Shake & strain Highball
30 ml Lemon juice
Tom Collins 15 ml Sugar syrup
2 ml Bitters
Top with Soda
45 ml Canadian Club Shake & strain Old Fashioned
15 ml Sugar syrup Slice of lemon
Whisky Sour
30 ml Lemon juice
10 ml Egg white
30 ml Kahlua Build on ice Brandy Balloon
White Russian 30 ml Vodka Strawberry
Top with Milk optional
30 ml Bacardi Gold Build on ice Colada glass
30 ml Coruba Pineapple wedge
5 ml Triple Sec
Zombie
15 ml Lemon juice
Top with pineapple juice
5 ml Overproof rum
List of shooters
15 ml Bailey’s Irish Layered Shot
Cream
B52
10 ml Kahlua
10 ml Cointreau
15 Kahlua Layered Shot
Hard On 15 ml Lena
5 ml Cream
15 ml Chambord Use sugar syrup to Shot
Jam Donut/ raspberry liqueur frost glass with sugar;
Doughnut 15 ml Cream add Chambord &
layer cream on top
15 ml Black Sambuca Layered Shot
Oil Slick 10 ml White Sambuca
10 ml Bailey’s
Equal quantities of Layered Shot
Quick Comfort Kahlua, Midori &
Southern Comfort
QF
Kahlua, Midori & Baileys
Safe Sex Strawberry liqueur,
Baileys & Cointreau
32 | H M P E 2 0 1
Activity
Matching Type
Direction: Match the ingredients of cocktails in Column A on the names of cocktails
in Column B. Write the letter of your choice on the space provided.
Column A Column B
A. Equal parts of Cointreau, 1. ______QF

Malibu & Sambuca
15 ml Chambord raspberry liqueur
15 ml Cream 2.______Traffic Lights
B. Equal quantities of Strawberry liqueur,
Baileys & Cointreau
C. 10 ml Midori 3._______Safe Sex
10 ml Suntory Strawberry 4._______Slippery Nipple
E. 15 Kahlua
15 ml Lena 5._______Oil Stick
5 ml Cream
F. 10 ml Bailey’s 6. _______Quick Comfort
H. Equal quantities of Kahlua,
Midori & Southern Comfort 7. _______B52
I. 20 ml White Sambuca
J. Equal quantities of Kahlua, 8. ________Hard On
Midori & Baileys 9. ________Jam Donut/
K. 15 ml Black Sambuca Doughnut
10 ml White Sambuca
10 ml Bailey’s 10. _______Sex in the Snow
L. 10 ml Midori
10 ml Suntory Strawberry

2| HMPE 201
drinking alcoholic beverages. The most commonly served

beverages are water, sodas, and coffee. For an elegant or
leisurely meal, however, wine is increasingly being ordered.
Flair Bartending. It is the practice of bartenders
entertaining guests, or audiences with the manipulation of
bar tools (ex. cocktail shakers) and liquor bottles in tricky,
dazzling ways. It is use occasionally in cocktail bars, the
action requires skills commonly associated with jugglers. It
has become a sought-after talent among venue owners and
marketers to help advertise a liquor product or the opening
of a bar establishment. Competitions have been sponsored
by liquor brands to attract flair bartenders, and some
hospitality training companies hold courses to teach flair techniques. Sometimes
referred to as “extreme bartending” . The word flair refers to any trickery used by a
bartender in order to entertain guests while mixing a drink.
Flair can include juggling, flipping (bottles, shakers), manipulating flammable
liquors or even performing close-up magic tricks (“bar-magic”). Flair is showmanship
added to bartending that enhances the overall guest experience. The ideas behind
mixology and drink-oriented or service-minded bartending can still be upheld with the
correct application of working flair.
Importance and Objectives of Bartending
The service staff should be knowledgeable in all
aspects of wine service. Professional wine service
demand skill. The more a person knows about wines-
how each kind tastes, which wine “flavors”
complement which foods- the easier it is to sell wines
to guests. Guest who want wine with their meal but
cannot decide which wine, or are afraid to choose one,
will be pleased if a knowledgeable server can make an
appropriate suggestion. Having a service staff
knowledgeable in wine and how to recommend them-
how to pair wines with food and how to provide
“flairs” while opening and serving them, can make a
real difference.
Bartender
 Also called as barman, barkeeper, barmaid, mixologist, tavern keeper, whiskey
slinger
 One who mixes and serves alcoholic drinks at a bar, lounge, or tavern or
similar establishment
 A bartender may own a bar they tend or be simply an employee
 Barkeeper carries a stronger connotation of being the purveyor (ownership)
 Bartending basics start with the lingo.
 It’s also essential to recognize the glassware.
 The next thing a bartender needs are proper tools to make the cocktail: ice,
alcohol, mixers, and the crowning touch, the garnish.
 Bartenders also usually serve as the public image of the bar they tend,
contributing to as well as reflecting the atmosphere of the bar.
 Some establishments make the bartender part of the entertainment, expected
perhaps to engage in flair bartending.
34 | H M P E 2 0 1
 Good bartenders help provide a steady client by remembering the favored

drinks of regulars. They are sometimes called upon for answers to a wide
variety of questions on topics such
as sports, trivia, directions, or the
marital status of other patrons.
 Most professions are either physical or
mental. Bartending is both.
 Know how to pronounce:
 Absinthe (AB-sinth)
 Cognac (CONE-yak)
 Cointreau (KWAN-troh)
 Courvoisier (core-VA-see-A)
 Crème de cacao (ka-KA-o or ka-KAH-o)
 Pernod (pur-NO)
 *Bacchus the Roman God of wine
The Real-World Bartender. The best real-world bartenders make an art
form out of their profession. Successful professional bartenders possess many skills
and personality traits. A good personality and an ability to interact well with people
are two of a bartender’s best assets. A sense of humor is invaluable. A well-groomed
appearance helps bartenders seem more approachable and professional. Physical
strength is required for long hours standing behind the bar and lifting heavy boxes.
Basic math skills allow bartender to make change and measure drinks accurately and
quickly.
Bartenders must be aware of everything around them at all times. They know
the drink levels of everyone’s beverage, and they see new customers as they
approach the bar. A second set of eyes in the back of their heads would be a
remarkable evolutionary improvement; falling that bartenders need to be constantly
alert.
The Home-party Bartender. The bartender can literally make or break a
party. Since cocktails are complimentary, private-party bartenders must be very
organized with plenty of backup. Overall, they can relax and just be the life of the
party because the hassle of running tabs and dealing with credit cards is nonexistent.
The home-party bartender’s main job is to smile, be happy, and set the tone for the
party.
Service tips. There are thousands of tips a bartender can learn through the
years to help make her job easier and more efficient. There are far too many to list,
but a few will illuminate the way. When a guest sits at the bar, always greet him with
eye contact and a smile as you lay down a cocktail napkin. If you cannot get to him
right away, let him know that you’ll be right with him. Guest don’t mind waiting if
they are recognized. Keep the bar top clean for customers.
Always think of sanitation.
Don’t let your fingers touch drinking
surfaces the top of the straw, the
rim of a glass, the ice, and the tip of
beer bottles. Bartenders should only
handle the glassware by the bottom
half carefully avoiding the areas of
the glass that will be in contact with
the customer’s mouth or the drink
itself.
35 | H M P E 2 0 1
Lighting customers’ cigarettes is a time-honored tradition and is an always

appropriate gesture. When you are given a tip, always make eye contact and say
thank you. Always serve the woman first, then a man. If a group of women are at
the bar, it’s customary to serve the oldest first and so forth. People love to hear their
names. Try to remember names.
As stated before, a bartender is not
a simple autonomous drink mixer; he/she is
the most important figure in the
establishment. He/she must make patrons
of the establishment feel welcome, secure,
and relaxed. To the patrons of a bar, the
bartender is a very powerful figure.
Bartenders must keep their work area clean.
Counter tops and tables must be cleaned
with disinfectant, soap and water. Outside
furniture must also be wiped at the start of
the day. Refer to your opening/shift change/closing checklist ensuring ALL duties are
complete. Make sure people drink responsibly.
Bartending is providing excellent service to guest that enters the bar. A good
bartender is one who is always ready to greet a guest, accommodate to their needs
and serve them with respect and professionalism. When providing service to a patron
the bartender should always maintain a cheerful and kind attitude, being able to
quickly take a guest's order, prepare the order and complete the transaction in a
timing manner that's precise. Approach the guest as they enter the entry to your
establishment and greet with a smile. Always acknowledge a guest if you are busy
with another order or guest. Let them know, "you'll be right with them". Also, bus
tables, bar tops and wipe down at all times during the shift. There should be no
empty bottles/glasses etc.. left on tables or counters for an extended period. Wash
dishes as you go, do not let them stack up as it looks dirty and unorganized.
A bar can go from slow to a bustling, jam-packed, out-of-control place in only
the blink of an eye. The way of reducing this potentially dangerous situation is to
have a set procedure of service behind your bar. Situations that cause a lot of grief
among patrons, especially those who have been consuming alcohol, can cause
conflicts between patrons, or even worse bar staff, and should be avoided at all cost!
1. Greet your guest(s) and prepare them to order
2. Offer service
3. Prepare order(s)
4. Complete transaction
5. Check back on customer in a timely manner
6. Say farewell to customer.
If these steps are consistently applied whilst behind the bar, your daily work
becomes much more manageable, and your work shifts can be a much more
productive time (remember, bartenders are still there to make money!). Make your
guests feel comfortable in the same way you would make an old friend feel welcomed
at home. Smile when they arrive and make sure they know that you will be with them
when you can. The overall focus is to make guests feel welcomed and happy as well
as you appearing to give them all your attention. Once the guest is obviously ready to
order, smile and ask what he, she, or the group, would like to drink.
Here the skill of the bartender is often put to the test. Many people will
deliberately try to overload the bartender by requesting a drink that the customer
36 | H M P E 2 0 1
thinks the bartender has never heard of. In this instance it is best for a bartender to
happily declare that the drink shall be made if the customer is glad make it. The
bartender also must be avoid under-pouring and over-pouring.
All beverages should be created in the most orderly fashion with a focus on
cleanliness, precision, and presentation. If at any point the bartender runs into
difficulty it is best for him or her to acknowledge the problem and attempt again. If
the customer is unhappy with the result, the bartender should smilingly offer to
remake the cocktail to the patron's specifications free of charge, given the ingredients
are not exceptional in cost or We offer cash , credit card or open up a bar tab (this is
when bartender holds customers card under register ) . Once the guest makes their
order the bartender shall ask if the guest would like to pay cash, card or open a bar
tab . If they are paying by credit card you must physically get the credit card and hold
it for payment. If they are paying cash collect the cash when you serve the drinks and
put the change on the bar with the ticket. Everyone must Ring up the order so there
is a record of the order. Once the order is rung up, then the bartender shall make the
drinks. Upon serving the drinks the bartender shall put the charge in front of the
guest at the bar (rocks glass can be used for this). Every guest who is at the bar shall
have either a ticket or cash in front of them at all times. Do not make a drink with out
a ticket .
The bartender needs to
understand it is their responsibility
to obtain payment on all charges
and the burden lies on the
bartender to make certain that all
patrons are cognizant of the
nature of a tab and that they are
obligated to pay said tab at the
agreed upon time.
Checking on the customer
is a tenet of bartender success. Many customers will require more than one instance
of service and every good bartender knows this. Most bartenders use a "rounds"
approach where they keep mental track of the succession of patrons they have served,
and repeat that sequence in their follow-up.
The most useful technique is to simply look at the glasses on the bar. The patron with
the least in his or her glass will probably require service first. Using this method
requires more responsibility on the bartender on how ever the drunkenness should be
avoided at any honorable it is one of the most
important parts of being a bartender as well. Just as
every patron should be acknowledged on arrival, they
should be acknowledged upon departure. The
enthusiasm of the farewell should be independent of
any tip amount left by the patron as the best patrons
will know how to tip in a respectable manner and there
is sufficient time during a bartender's shift to treat
special customers or "regulars".
The most successful bartenders learn the names
of all of their patrons and are certain to use them when
said patrons leave.
A sincere "thank you" is required on patron
departure along with an indication that he or she is
37 | H M P E 2 0 1
 Make more than one drink at once, and serve more than one customer if
necessary.
 Promote a positive internal culture.
 Understand cultural differences in the industry.
 Have good eye contact, and a firm handshake.
 Is a ball of energy, focused on the customer.
 Goes into detail when a customer asks about the cocktail he or she just made,
not just a reply of “it’s a Cosmo”. A good bartender will explain the ‘cocktail
making’ process.
 Call customers ‘sir’ and ‘madam’ regardless of the style of their venue.
 Tidy up after themselves instantly (I push my bartenders to clean up their used
cocktail shakers before moving onto the next customer, if you don’t already have
bar-backs to do this).
 Leave their personal life at the door.
 Be knowledgeable in the products their bar sells.
 Upsell at any given chance.
 Pre-empt a customer’s order when their current drink is getting low. They’ll offer
just before the customer is about to take their last sip.
 Engage themselves professionally, with a neat and tidy composure.
 Carry themselves with a positive personality! Customers love to see a positive and
outgoing personality. This will also contribute to a positive staff culture.
 Serve two (or more) customers at once.
 Know the surrounding area fluently, and be able to give clear and concise
navigational directions to customers if required.
 Communicate effectively
through:
 Body language
 Writing
 Speaking
 Be relaxed and confident.
 Do tricks, tell jokes, laugh and
be merry (all when appropriate).
 Remember the names and drinks of regular customers (another trick to get a
million hypothetical points).
 Be open to the drink selection of any customer, and will not enforce a drink
choice on anyone.
 Use their initiative, and try to be one step ahead of any situation.
 Possess a hardy work ethic.
 Take pride in their work. You can always tell a bartender who takes pride in his or
her work. Any, the drinks they make will taste supremely
 Apologise to customers if they have waited for more than three or four minutes.
 Understand how to conduct themselves hygienically.
 Always garnish a drink.
 Be warm and friendly.
 Not dwell on a problem. They will focus on a solution.
 Engage fluently with any demographic.
 Always offer a straw to a lady.
 Be honest. Honesty is a golden virtue.
 Always wear deodorant or cologne, but never too much.
6| HMPE 201
 Not gossip or discuss the private happenings of customers – if a customer brings

different dates into the bar, it’s no-one’s business why they are doing so.
 Know the location of a First Aid Kit, Fire Extinguishers and the telephone, in case
of an emergency.
 Be prepared. One of the golden rules in hospitality is to be prepared.
 Thank customers when they are leaving the venue.
 NOT ask when they can go home.
 NOT gossip amongst other staff.
I also recommend keeping an eye out for the well-being and ‘emotional state’
of your bartenders and waitstaff. On busy nights, they work under high amounts of
pressure and this takes its toll physically and emotionally – give them regular breaks
and ask them to notify you of any issues that are affecting their ability to perform
their duties (don’t say it exactly like that, maybe say: “Is everything okay? Do you
need any help? Can I help with anything?”).
Make sure your staff have everything they need to perform at their maximum
capacity, especially when it’s busy – your busy periods are when you have the ability
to generate the most revenue per hour.
The two most essential ingredients of a brilliant bartender are outstanding customer
service skills, and a positive attitude – once you have these, it’s easily possible to train
for skill. Your bartenders and waitstaff are your frontline powerhouses – it’s
supremely wise to invest in their training and wellbeing.
The two most essential ingredients of a brilliant bartender are outstanding
customer service skills, and a positive attitude – once you have these, it’s easily
possible to train for skill. Your bartenders and waitstaff are your frontline
powerhouses it’s supremely wise to invest in their training and wellbeing.
Professional Image and Human Relation
Remember that you are producing
drinks in front of the customers so you must
always look professional in your appearance
and in the manner you prepare your
concoctions.
You must be committed to precisely
prepare quality drinks so you must memorize
and practice cocktail recipes until you look
confident and professional in the execution. If
you are also expected to serve the drink to the
guest seated around the bar counter, then you
must also master the art of serving your drink
creation and practice guest relation.
Being a bartender, whether full time or
part time, can be fulfilling as long as you follow
certain MUST: (1) professional appearance; (2) the art of professional mixology; (3)
bar operation and management ; (4) human relations ; and (5) eonology.
Professional Appearance. You must be well groomed and smartly dress.
Follow basic grooming, hygiene. Be sure your uniform or attire is well pressed and in
good condition( no missing buttons, etc.). Your shoes must be well shined too even if
it is not seen from the bar counter! Remember, if you feel good about what you are
wearing, you protect yourself well ; you are confident in all your actions. So dress for
success! First impressions are very important. Besides, if you were the customer ,
would you want your drink to be prepared by a bartender who is not well groomed or
7| HMPE 201
has dirty finger? During your bar/restaurant /hotel hopping escapades, do observe the
attire of the bartender, Bar Captain, Bar Manager, Restaurant Manager and other staff.
Analyze theme of the restaurant/bar outlet and match it with the bar personnel’s
uniform of outfit. If there are bar stools, sit on one and observe the bartender up
close. Keenly assess his/her hygiene and the manner by which she/he prepares order
and keeps the bar clean and orderly.
Mental Personality. A good
bartender personality must be
positive, welcoming, knowledgeable
and just fun to be around! But also
be strict if people get out of hand.
You must be able to diffuse a
negative situation and handle
situations or people in a proper,
peaceful and respectful manner. You
must be able to tell a person "No"
and cut them off if they have had too
much to drink. You also must be
respectful of other bartenders while they are working. It is important that the
bartenders are on the same "team". The bartender working is the person in charge of
the bar during that time, unless the Bar Manager is on duty.
Knowledge. Bartenders need knowledge of a wide range of subjects, from
sports to relationships to the local town. Travelers may ask general questions about
Brazoria county , out of town contractors may ask about other things to do in the
area , etc.. You should also know the fastest route to a n ear bust station or airport ,
police station, or hospital; where other bars or clubs are, especially if you're not in a
club where patrons can dance; and where the social elites hang out.
Sense of humor. A bartender needs a good sense of humour. Your
customers will often need cheering up, or have funny stories at which you have to
laugh. A good trait in a friend is a sense of humour; and a bartender's number one
job is to be a friend to his patrons. You should also always have a good joke or two.
nobody wants to know your dirty laundry or your heart broken because your boy
friend cheated on you or that youre broke and need to make lots of tips , or hear you
complain about your job . Your here to work and make them feel welcome not feed
them with any drama or things that are happening in the establishment.
Time-Management Skills. Just like any other service-oriented job, a good
bartender has to make the best use of their time. It may be a slow hour between
rushes - make sure your back-up well and bottle reach-in is stocked, your garnishes
are ready for the next rush, your ice tubs are full, and your glassware is cleaned and
racked (even if - no, especially if - you have a barback working with you!). Oh yeah -
don't forget to wipe down your bar, backbar, and worktrough under the bar once in a
while. The cat who taught me told me, "If you're not always moving, doing at least 2
things at once, you're forgetting something". There is always something that can be
cleaned or done. Check your checklist etc. Use dead time to clean wipe down areas .
Maintain the business at all times. Make sure to utilize the Communication Log after
completing tasks to ensure that the next person doesn't do the same thing. The
Communication Log is a great tool for you and for the business. It assists in
communicating things in between meetings. The Communication Log should be read
at the beginning of each shift, from the date of your last shift to current. The
Communication Log should be written in during or at the end of each shift.
8| HMPE 201
8. Serve ladies first, then the gentlemen, and lastly the host. Follow the proper coding
so that the food is served to the right person.
9. Never serve across the guest, unless there is no way to serve them on the right but
don’t forget to say: “Excuse me.”
10. Follow serving instructions given by the supervisor or captain.
11. Serve food on the appropriate side of the guest.
Plated food (American Service) from the right side and platter (Russian)
service from the left, side dish from the left.
Exception to the rule: when it is difficult to do so as when there is no space on
the right or left. In this case one can serve in front or on the side of the table
while saying “Excuse me ma’am.”
12. Never allow the thumb to touch the sauce/ dish. Position the finger away from the
food/ sauce as shown.
13. Use precautionary measures in carrying loaded trays. Place heavy items on the
center to keep it balanced. Bend the knees, not the back , when picking up a
tray and when putting down.
14. Before serving orders, check whether it has the right portion size,
accompaniments and garnish. Check also if it is contaminated with a foreign
object.
15. Use side towel, not napkins, in picking up hot plates.
16. Fill coffee/tea pots ¾ full; creamers 2/3 full.
17. Combine orders whenever possible in one trip. For example: two soups for one
table, main dish for another table and desserts for the third table. This makes
way for faster service.
18. Never touch ready to eat foods with bare hands. Use appropriate serving
spoon/fork.
19. Never touch ready to eat foods with bear hands. Use appropriate serving
spoon/fork.
20. Use separate spoon in dishing out different dishes to avoid blending of flavors.
Rinse ice cream dippers before re-
using to avoid blending of flavors.
Serving Beverages
Serving Water
1. Place water in a water pitcher.
2. Place a dry table napkin at the bottom of
the pitcher to wipe off the moisture.
3. Pour the water on the right side of the
guest with the napkin underneath
the pitcher as shown.
Serving Beer
1. Serve beer chilled in a chilled mug or
pilsner. Avoid serving beer in too cold glass
as this makes the beer appear flat and
cloudy.
2. Have a good head at the top off the glass.
3. In pouring, let the beer foam by about ¾
inch to 1 inch.
4. Tilt the glass at an angle of 45 degrees and
pour the beer half and hold upright.
41 | H M P E 2 0 1
5. Always use a new glass when serving another glass of beer. Bus out, used beer
glasses.
6. Make sure the glass used in serving beer
is free of grease and dirt. A dirty glass
makes a beer look flat. It’s foam will not
stay and the bubbles will not stick along
the inside of glass.
Serving Coffee
1. Place coffee in a coffee pot and place a
cloth underneath.
2. Pour the coffee on the right side of the
guest.
3. Fill the cup ¾ full.
How to Serve Wine
The temperature in which a wine is
served has a tremendous impact on its taste. If
you serve it at a temperature that is too hot or
too cold it could have a negative impact on the
taste and quality. The temperature you need to
serve wine at varies based on the type of wine
you’re serving. The general rule is that red wine
should be served at room temperature and
white wine should be served chilled. However,
this may vary since room temperature varies
depending on one’s location, altitude, and the
seasonal weather. Also, some refrigerators may
be set differently and therefore vary slightly in
temperature.
For the best results, the following types
of wine should be served accordingly:
 Sparkling wine should be served at 48
degrees Fahrenheit.
 White wine should be served at 53
degrees Fahrenheit.
 Red wine should be served at 62 degrees
Fahrenheit.
 Rose wine should be served at 51
degrees Fahrenheit.
In order to preserve wine, it should be
stored properly. Wine should be stored in a cool
place away from sunlight. Wine should be stored on
its side in order to keep the cork air tight and moist.
It should be stored in either a wine cellar or a
refrigerator. You can store an opened bottle of wine
for up to 5 days in the refrigerator. However, once
you take it out of the refrigerator, you need to leave
the wine out long enough to allow the wine to reach
its optimal temperature. As a general rule, wine warms up 4 degrees every 10
minutes. If you know the temperature of your refrigerator, it will be easier for you to
calculate how long you need to leave it out before serving it.
42 | H M P E 2 0 1
Basic techniques of Flaring

Creating cocktails can be straight forward or artistic; depending on the person,
their tastes, and how far they want to take it. Often, the first lesson of bartending
school teaches basic skills - from shaking, to pouring over a spoon. Most people can
quite easily get by with these techniques, especially when tending home bars.
Shaking. When a drink contains eggs, fruit juices or cream, it is necessary to
shake the ingredients. Shaking is the method by
which you use a cocktail shaker to mix ingredients
together and chill them simultaneously. The
object is to almost freeze the drink whilst breaking
down and combining the ingredients. Normally
this is done with ice cubes three-quarters of the
way full. When you've poured in the ingredients,
hold the shaker in both hands, with one hand on
top and one supporting the base, and give a short,
sharp, snappy shake. It's important not to rock
your cocktail to sleep. When water has begun to
condense on the surface of the shaker, the
cocktail should be sufficiently chilled and ready to
be strained.
Straining. Most cocktail shakers are sold
with a build-in strainer or hawthorn strainer.
When a drink calls for straining, ensure you've
used ice cubes, as crushed ice tends to clog the
strainer of a standard shaker. If indeed a drink is
required shaken with crushed ice (ie. Shirley
Temple), it is to be served unstrained.
Stirring. You can stir cocktails effectively
with a metal or glass rod in a mixing glass. If ice
is to be used, use ice cubes to prevent dilution, and strain the contents into a glass
when the surface of the mixing glass begins to collect condensation.
Blending. An electric blender is needed for recipes containing fruit or other

ingredients which do not break down by shaking. Blending is an appropriate way of
combining these ingredients with others, creating a smooth ready to serve mixture.
Some recipes will call for ice to be placed in the blender, in which case you would use
a suitable amount of crushed ice.
43 | H M P E 2 0 1
Building. When building a cocktail, the ingredients are poured into the glass
in which the cocktail will be served. Usually, the ingredients are floated on top of each
other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to
be mixed.
Layering. To layer or float an ingredient (ie. cream, liqueurs) on top of
another, use the rounded or back part of a spoon and rest it against the inside of a
glass. Slowly pour down the spoon and into the glass. The ingredient should run
down the inside of the glass and remain seperated from the ingredient below it.
Learning the approximate weight of certain liqueurs and such will allow you to
complete this technique more successfully, as lighter ingredients can then be layered
on top of heavier ones.
Flaming. Flaming is the method by
which a cocktail or liquor is set alight, normally
to enhance the flavor of a drink. It should only
be attempted with caution, and for the above
reason only, not to simply look cool.
Some liquors will ignite quite easily if
their proof is high. Heating a small amount of
the liquor in a spoon will cause the alcohol to
collect at the top, which can then be easily lit.
You can then pour this over the prepared
ingredients. Don't add alcohol to ignited drinks,
don't leave them unattended, light them where
they pose no danger to anybody else, and
ensure no objects can possibly come into
contact with any flames from the drink. Always
extinguish a flaming drink before consuming it.
Know How to Flair
Terminologies:
 Normal Grip – to hold Bottle(s) vertically upright.
 Bartenders Grip – to hold Bottles on hand on a normal grip (upright position)
 Jugglers grip – to hold bottle horizontally pointing the spout on your body
 Reverse grip – to hold bottle vertically using reverse hand thumbs down.
 Elbow clips – to clip tin can and bottle on the elbow.,
 Straight pick up – to clip tin can and bottle or tin can in a normal way.
 Reverse pour – to pour liquid in a tin can using normal grip but in a reverse
position.
 Working flair – quick, short throws and catches used by bartender when
performing general bar duties.
 Exhibition – highly visual bottle and shaker moves involving a fair amount of
difficulty-mainly used for competitions.
 Bullet Proof – a term used by flair tenders when a certain moves have been
mastered so as to minimized drops and mistake.
 Hot-Spot – a area of a bar where damage may occur should a move go
wrong
 Windows – an area around the bar where a flair tender can perform a
complicated routine safety and secure.
 Basic moves and routine
 Spin – to spin a bottle or tin can on a forward or backward direction.
44 | H M P E 2 0 1
 Single spin – to spin a bottle or tin can on a forward or backward direction

with 360 degrees.
 Back spin – to spin a bottle or tin can through the back that passed over the
shoulder to the front.
 Flip – to spin the bottle or tin can on a sideways direction.
 Half flip – to spin a bottle on a sideways direction at 180 degrees.
 Single flip – to flip bottle and tin can 360 degrees.
 Double spin – to flip bottles or tin can on a two full rotation (720 degrees).
 Dead toss or flat throw – throwing and catching bottles or tools without
spin.
 Hand twist – twisting bottles on a clockwise and counter clockwise direction.
 Stall – catching a bottle or tin by balancing it on the back of the hand, fore
arm, elbow back of the arm, and for advance variation headstall.
 Hoister or thumb roll – rolling the bottle backward over the thumb in a gun-
like motion.
 Reverse thumb roll- same as the thumb roll but in a reverse motion.
 Gravity flick – flicking the tin can usually with liquid or ice on it, in an arc
motion- keeping the liquid or ice inside.
 The grove/ basket – to throw a bottle or tin can at the back of the palm
down to your shoulder or vice versa.
 Hand rolling – to flip and roll bottles using both hands.
 Cross over or Bridge – to flip bottles on a single or double rotation allowing
looping above on the arm.
 Reverse cross over – using single or double reverse flip looping above your
arm positioning again on a normal grip.
 Finger rolls – a European routine using finger.
 Reverse flip – throwing bottles sideways but on reverse modes (left hand
counterclockwise and vice versa)
 Reverse toss – throwing bottles forward using reverse thumb rolling.
 Clips – catching bottle with a tin can on the same hand using middle finger.
 Wiper – twisting two bottles on both hands with same direction.
 Snatch- to quickly snatch a flat or spinning bottle or tin can.
Advance Variation
 Behind the back catch – catching bottle or tin cans with the hand place at
the back.
 Behind the back pass – throwing bottle from one side to the other of the
body, passing through the back.
 Over the shoulder catch or behind the neck – catching bottle or tin can
over your shoulder near the head. (Hand is place behind your neck).
 Bump – bumping bottles or tin can on the elbow, wrist, arm, or knees.
 Shoulder slide – sliding bottles or tin can (forward) over the shoulder and
catching with the same hand on a normal grip.
 Tapping – like bump, touching the bottle gently during mid-spin, using your
palm or fingers.
 Stagger – throwing two bottles using only one hand with two different
directions.
 Multiple – similar to stagger but one rotational direction.
 Figure 8 – a 3 bottle routine using a combination of multiple or stagger with
simultaneous horizontal figure 8 chop and cut.
45 | H M P E 2 0 1
 Rodeo cut – a 3 bottle routine using a combination of stagger and inside or

outside chop or cut (like rodeo sports)
 Shadow pass – throwing and caching bottles or tin can at back with zero
visibility.
 One hand shadow – similar shadow pass but only one hand to throw and
catch quick variation)
 2 on 1 – a 3 bottles variation with alternate throw 2 and 1.
 Shadow switching – a quick routine that almost create a optical illusion.
 Twister pass – advance variation of shadow pass the only different is you
are the one who make the spin.
 Snake arms
Read and analyzed competition rules
 Know if the competition rules
 Know which part have the highest points and focus on it.
Types of Flair
 Working Flair
 Exhibition Flair
 Working Exhibition
Presentation
 Drinks
 Garnish
 Color
 Special effects
Confidence
 Smile
 Crowd interaction
Time and Accuracy
 Proper Timing
 Accurate movement
and pouring
References
Books
The Bar Companion, 2011, Sylvia Silvertre- Ama, Adela Jamorabo-Ruiz, Milanel
N. Rivera and Virginia Serraon-Claudio , pp. 58-62Food Service and
Bartending, 2008, Amelia S. Roldan and Benito T. Edica
Food and Beverage Service 9th edition, John Cousins, Dennis Lillicrap,
Suzanne Weekes
Web:
https://successfulbarsecrets.com/qualities-of-a-strong-bartender/
http://www.spiritdrinks.com/DrinksByGlass.asp
http://www.nationalbartenders.com/ResGlassware.asp
http://www.hospitalitywholesale.com.au/front-of-house/glassware/cocktail-glasses.html
http://www.hostdirect.com.au/listProduct/Glassware/Cocktail+Glasses/
http://www.cocktailequipment.com/
http://barware.cart.net.au/store/cocktail-accessories/shakers/
46 | H M P E 2 0 1
http://www.cocktails.foryou.com.au/myweb/setupbar.htm
http://www.southernhospitality.com.au/categories/barware/cocktail-equipment.html
http://mybestcocktails.com/cocktails-with-42-Angostura-Bitters.html
http://www.underberg.com/en/home.html.
http://www.tabasco.com/taste_tent/menu_planning/new_years.cfm
http://www.1001cocktails.com/recipes/mixed-drinks/Worcestershire+sauce.html
http://www.cocktailmaking.co.uk/displayingredient.php/74-grenadine
http://www.youtube.com/watch?v=UV9BZU-GAZI
http://www.mariebrizard.com/en/default.asp
http://www.bolscocktails.com/bols-liqueur-range.asp
http://vok.com.au/vok-liqueurs.html
http://www.spiritdrinks.com/DrinksByGlass.asp
http://www.nationalbartenders.com/ResGlassware.asp
http://www.hospitalitywholesale.com.au/front-of-house/glassware/cocktail-glasses.html
http://www.hostdirect.com.au/listProduct/Glassware/Cocktail+Glasses/.
http://www.cocktailequipment.com/
http://barware.cart.net.au/store/cocktail-accessories/shakers/
http://www.cocktails.foryou.com.au/myweb/setupbar.htm
http://www.southernhospitality.com.au/categories/barware/cocktail-equipment.html.
http://respitecafe.com/
http://www.ehow.com/video_4939392_rim-glass-salt-sugar.html
http://www.ehow.com/how_4547278_cocktail-glass-rims-sugar-salt.html.
http://video.about.com/cocktails/Cocktail-Garnishes.htm
http://www.youtube.com/watch?v=eBBnYCodQeM
http://how2heroes.com/videos/beverages/citrus-garnishes
http://www.wonderhowto.com/how-to-garnish-cocktail-078957/
http://video.about.com/cocktails/How-to-Make-a-Lemon-Spiral.htm
http://www.youtube.com/watch?v=eMPHUNjTDI8
http://www.youtube.com/watch?v=CP9zWA5Mow8&feature=related
http://cocktails.about.com/od/embellishments/Drink_Presentation.htm
http://www.luxist.com/2011/03/08/how-to-make-garnish-for-a-cocktail-video/
http://www.cocktailmixingmaster.com/cocktail_garnish.html
https://ifood.tv/drink/mocktail
http://www.intermedia.com.au
http://en.wikipedia.org/wiki/List_of_liqueurs
http://www.tastings.com/spirits/liqueurs.html
http://www.drinksmixer.com/desc29.html
http://www.winemakeri.com/information/glossaries/liqueurs/lq_glossary.htm
http://en.wikipedia.org/wiki/List_of_alcoholic_beverages
http://www.tableandvine.com/types_of_spirits.html
http://liquorcraft.com.au/wawcs0113228/ln-spirits-and-liqueur-types.html
http://www.southerncomfort.com/age.aspx?ReturnUrl=%2fDefault.aspx
http://www.gordons-gin.co.uk/
http://www.johnniewalker.com/en-au/AgeGateway.aspx.
http://www.youtube.com/watch?v=UV9BZU-GAZI.
http://mybestcocktails.com/cocktails-with-42-Angostura-Bitters.html
https://en.wikibooks.org/wiki/Bartending/Work/Responsibilities_and_duties
https://academy.getbackbar.com/the-basics-wine-and-food-pairing
https://www.liquor-wine-stonybrook.com/howtoservewine.php
BARTENDER GUIDE: Basic techniques http://www.drinksmixer.com/guide/1-4.php ,7-20-2020
https://www.getbackbar.com/bartender-training-guide
47 | H M P E 2 0 1
 Sales
 Physical Stamina
 Taking Orders
 Teamwork
 TIPS (Training for Alcohol
Intervention Procedures)
 Working Quickly
 Tourism Knowledge
 Checking Identification
 Critical Thinking
 Initiative
 Information Ordering
 Credit Card Processing
 Efficiency
 Sensitivity to Food Allergies/Intolerance
The Art of Professional Mixology. Product and service knowledge are basic
to bartending. So keep on reading, learning, memorizing and practicing. Having the
right quality and quantity of bar of bar equipment is also a must! Cocktail recipes may
be standardized yet bartenders differ in the style and techniques in showmanship and
service obtained from schooling, through years of experience from various bars, or
even the thrust, style and image of his/her current establishment. Nonetheless,
certain basic guidelines are required as presented in this module. PS: Always stick to
the standardized recipe when preparing drinks so that the quality of your drinks are
consistent. However, bear in mind that the customer is always right so if she/he
insists on a drink to be nade a certain way, do it his/her way. Remember that she/he
is paying the bill!
When a customer orders call liquors, i.e. by the brand, it would be advisable to
place the requested brand, label facing the customer, in front of him/her before
opening, pouring or mixing the drink. This simple gesture will surely be appreciated
by the customer.
Use the best possible ingredients in making your drinks. So when you plan
your drink or wine list, remember this so that customer satisfaction will be guaranteed.
Of course, align your plans based on your target market and pricing
scheme.Flairtending/bottle juggling skills would come in handy for showmanship and
the delight of the guests. Just in case the bar is not busy and you have prepared all
the drinks ordered so far, find something to do to look busy and not bored! Even with
a limited budget, you can start mixing drinks.
Knowledge and Expertise in Bar Operations and Management. As a
bartender, you are also expected to operate and manage the
bar. This includes but not limited to the following:
1. Take the order from the counter guest, prepare the
order slip, confidently prepare the drink with
accuracy, serve the drink, present order slip, accepts
payment and give the correct change.
2. Responsibly control the distribution of consumable
items assigned in the bar.
3. Check stock levels of all bar tock/supplies/requisition
prior to the opening of the bar. Relay shortages,
undelivered requisitions, spoilage and breakage to
the manager or concerned supervisor.
11 | H M P E 2 0 1
Assessment

Instruction: Read each statement carefully and follow what is being asked.
I. True or False
Direction: Answer True if your answer conform with what is truly the answer and
False if it does not and kindly support your answer.
1. Hold a drink by the rim of the glass. It is disgusting to see a slammed bartender
placing a finger in each drink then pinching these glasses together .
2. Use separate spoon in dishing out different dishes to avoid blending of flavors.
3. Serve gentlemen first, then the ladies , and lastly the children. Follow the proper
coding so that the food is served to the right person.
4. Use side towel, not napkins, in picking up hot plates.
5. Never serve across the guest, unless there is no way to serve them on the right but
don’t forget to say: “Excuse me.”
6. Serve food in any side of the guest.
7. Handle food as little as possible.
8. For Plated foods (American Service) serve food from the left side ,
9. and platter (Russian Service) serve food from the left, side dish from the left.
10. Place heavy items on the center to keep it balanced.
11. Bend the knees, and your back , when picking up a tray and when putting down.
12. Allow the thumb to touch the sauce/ dish. Position the finger away from the food/
sauce.
13. Fill coffee/tea pots ¾ full; creamers 1/2 full.
14. Combine orders whenever possible in one trip. For example: two soups for one
table, main dish for another table and desserts for the third table.
15. Pour the water on the right side of the guest with the napkin underneath the
pitcher.
II. Multiple Choice

Direction: Choose and circle the LETTER of the correct answer.
1. Placing orders to the kitchen
a. Busboy/ order taker c. Headwaiter
b. Busboy/ waiter d. Receptionists
2. Completing the Table set-up
a. Busboy/ order taker c. Headwaiter
b. Busboy/ waiter d. Receptionists
3. Picking up/ assembling the order
a. wine steward c. Waiter/Captain
b. Busboy d. Receptionists
4. Seating the guest
a. wine steward c. Waiter/Captain
b. Busboy d. Receptionists
49 | H M P E 2 0 1
4. Prepare and check the bar setup prior to the opening of the bar.
5. Supervise the activities of the Bar porters and Bar maids.
6. Maintain cleanliness and orderliness in the bar area and its surroundings.
7. Wash and dry used or dirty glasses, bar equipment, etc.
8. Prepare the beginning and closing inventories in the bar.
9. Secure the bar and its contents during closing.
10. Participate in the regular inventories conducted by the cost controller.
11. You are legally and morally bound not to serve minor to “cut off” customers,
i.e., refuse to serve drunken guests.
If you are already a bartender, during your days off,
it would be advisable to visit other bars and observe their
operations. Join and be active in professional organizations
like the Philippines Bartenders’ League. Subscribe to
bartending professional magazine/journals. Attend
seminars especially on the latest trends in bartending. Surf
the net for beverage-related websites. These are all part of
your continuous learning.
Abroad, novice bartenders can avail of
apprenticeship programs offered by unions. This can go a
long way especially if the state/country requires you to
pass a trade skills standard test. Besides, if you start at the
bottom there is no way to go but up!
Human Relations. “People” skills are equally vital to a professional bartender.
These people include customers, suppliers, co-employees, your boss (if any), and the
bar owner/s. Look for visual cues or body language when dealing with them.
Treat each guest as if she/he is the only person in the bar. Remember that the
guest goes to a bar to relax and have fun with friends so it would be wise to make
them feel special for repeat business and goodwill. For regular customers, make an
effort to remember their names and even their favourite drinks. Hearing one’s name
is music to one’s ears, it makes a person feel special and welcome, fosters repeat
business and who knows, you might even be given a bigger tip!
Always check wether bar stool customers need service before handling an
order from the cocktail server. Treat each customer fairly and do not engage in
lengthy conversation with one of them. This goes a long way to make all bar stool
guests important! TIP: If you see a customer reaching for match or a lighter, light the
cigarette for him/her.
Practice suggestive selling. To increase sales, you can ask the customer what
type of liquor they would like. Requesting to use
a premium brand in a cocktail will jack up your
sales and service charge! When the guest is
indecisive or is not familiar with a drink or brand,
be sure that you know the features of the
brands carried by your bar and try to match the
drink with the guest’s taste mood. Describe the
drink in an informative manner to make the
guest interested to order, Do not forget to
competently prepare and serve the drink to
result on a very positive value-for-money
concept of the guest. This technique is very
useful when your bar has a special promotion
12 | H M P E 2 0 1
19. This means adding an ingredient to the rim of the glass before pouring the
cocktail to enhance presentation, meet customer expectation and create
desired taste to a drink.
a. Frosting glasses c. Layering glasses
b. Built-in-glass d. Floating glass
20.Cocktails made this way use an electric blender to mix the ingredients. Cocktails
using this method usually contain a ‘solid’ ingredient such as fruit pieces or ice
cream.
a. Blended cocktails c. Layered
b. Built-in-glass d. Floating the ingredient
21. A mixture of 45 ml. Gin and 10 ml. Vermouth on a cocktail glass with olives.
a. Margarita c. Martini
b. Mojito d. Illusion
22. The ingredient is achieved by slowly/gently pouring the ingredient on to the
surface of the other ingredients already in the glass using a pourer in the neck
of the bottle, or directly from the open neck of the bottle.
a. Floating c. Layering
b.Shaking /strained cocktails d. Blended
23. This method combines a number of ingredients in a cocktail shaker with
loads of ice.
a. Floating c. Muddling
b.Shaking /strained cocktails d. Blended
24. Common garnishes is used for cocktail drinks except
a. Pineapple, and citrus wedges c. Maraschino cherries
b. Olives d. Sparklers
25. Condiments includes
a. Salt and Pepper c. Angostura Bitters
b. Nutmeg d. Mint leaves
26. It refers to a distilled alcoholic beverage made from a base of grain, fruit or
vegetable.
a. Dairy products c. Liqueur
b. Cordials d. Spirits
27. The most well-known cocktail glass, featuring a classic V-shape (approximately
90s ml capacity) used for other small volume cocktails.
a. Martini glass c. Champagne flute
b. Old fashioned glass d. Highball glass
28. Refers to edible flowers except
a. Honeysuckle c. chamomile
b. Celery d. Lavender
29. A long, straight-sided glass holding 200 – 300mls and used for cocktails, a
popular glass for serving fruit juice, soft drinks and long, mixed drinks.
a. Martini glass c. Champagne flute
b. Old fashioned glass d. Highball glass
30. Refers to a standard and/or Boston shakers used to combine ingredients and mix
when the ‘shaking’ method of producing cocktails is required.
a. Pourer c. Cocktail shakers
b. Strainer d. Jigger
51 | H M P E 2 0 1

Bar and Beverange Management With Lab

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What is the purpose of this module?

What is the purpose of this module?

What are the learning outcomes of HMPE 204?

What are the learning outcomes of HMPE 204?

West Visayas State University 2020

Ma. Flora C. Collado

MODULE FOR BAR & BEVERAGE MANAGEMENT

Ma. Flora C. Collado, DBM-HM

Genevi F. Geroche, MBA-HTM

Ian S. Labinghisa, DBM-HM

Edzyl Bryan B. Lensig, MHM

Suzy E. Ortizo, MSBA-HRM

ALL RIGHTS RESERVED

NO PART OF THIS MODULE MAY BE REPRODUCED IN ANY FORM, BY

Published and exclusively distributed by:

WEST VISAYAS STATE UNIVERSITY

PUBLISHING HOUSE AND BOOKSTORE

La Paz, Iloilo City 5000

Notes to the Students

This module is a part of series of Modules for flexible learning

PART I - INTRODUCTION TO BAR AND BEVERAGE MANAGEMENT

Notes to the Students

1. Discussed the milestone and the development of beverage and bar

Notes to the Students

The unit will then unfold in this sequence:

Activity. In here you will do an activity that you already

Analysis. You will be tested here and you will be able to

Application. In this part you will practice what you learned.

Abstraction. This is where the lesson is presented. Several

Assessment. will be found at the end of the module. This

References. List of the resources and links from which the

Notes to the Students

PART I - Introduction to Bar

Name:________________________________ Course, Yr & Sec:__________

Note to Students: Detached this page and submit to your

Name:________________________________ Course, Yr & Sec:__________

1. Name a bar establishment that you visited before. Describe the

Note to Students: Detached this page and submit to your

Brewers established commercial breweries in Switzerland. 1469 The

Brewers established commercial breweries in Switzerland. 1469 The

10. Taverns – a place of

10. Taverns – a place of

The Bar Organization

Bar Organizational Chart

Bar Personnel and their Responsibilities

Bar Parts and Lay-out

12. Glass brush – is use to clean

B. Tools for serving

B. Glass term and types

1. Collins Glass – is use to serve Collins cocktail in particular and

B. Glass term and types

1. Collins Glass – is use to serve Collins cocktail in particular and

 Highball – a 9 oz tall glass used to serve simple cocktails

10. Frappe glass – is use to serve frappe.

GENERAL BAR SUPPLIES

GENERAL BAR SUPPLIES

8. Straw container – to hold straw in

MIXERS & GARNISHES

Average Alcohol Amount of

Name:______________________ Course, Yr & Sec:

Name:______________________ Course, Yr & Sec:

Name:______________________ Course, Yr & Sec:

Name:______________________ Course, Yr & Sec:

Name:______________________ Course, Yr & Sec:

_ 1. Cabernet Sauvignon _ 11. Merlot

_ 2. Stout _ 12. Pinot Noir

_ 3. Ale _ 13. Syrah

_ 4. Zinfande _ 14. Kolsh

_ 5. Dubble _ 15. Chardonnay

_ 6. Lager _ 16. Pinot Gris

_ 7. Reisling _ 17. Weizenbock

_ 8. Pilsner _ 18. Sauvignon Blanc

_ 9. Scwarzbier _ 19. Semillion

_ 10. Porter _ 20. Barley Wine

Name:______________________ Course, Yr & Sec:

Name:______________________ Course, Yr & Sec:

Name:______________________ Course, Yr & Sec:

Name:______________________ Course, Yr & Sec: