BAR

A BAR, ALSO
KNOWN AS A
SALOON OR A
TAVERN, IS A
RETAIL BUSINESS
ESTABLISHMENT
THAT SERVES
ALCOHOLIC DRINKS
— BEER, WINE,
LIQUOR, AND
COCKTAILS — FOR
CONSUMPTION ON
THE PREMISES.
THE TERM BAR WAS DERIVED FROM THE
FRENCH TERM BARRE WHICH MEANS
COUNTER.
THE TERM BAR WAS FIRST USED AROUND
1592 IN RAILWAY STATIONS THAT SERVES
FAST FOODS IN A COUNTER TO A
PASSENGER.
PUB SERVES
ALCOHOLIC
DRINKS SPECIALLY
BEER FOR
CONSUMPTION ON
THE PREMISES,
USUALLY IN A
HOMELY SETTING
TAV E R N I S A P L A C E
F O R S E RV I N G F O O D,
DRINK,
A C C O M O DAT I O N , A N D
E N T E R TA I N M E N T.
BAR ORGANIZATIONAL
CHART
 BAR MANAGER

BAR CAPTAIN

BAR
BARTENDER BAR SERVER SOMMELIER CASHIER
RECEPTIONIST

BAR BOY
BAR MANAGER
- In charge of the overall
operation of the bar
BAR CAPTAIN/SUPERVISOR
In charge of monitoring the staff
and the operation
BARTENDER
In charge of
preparing and
pouring/serving the
drinks of the guests.
BAR BOY
Assist the bartender
in the maintenance
of cleanliness and
the preparations in
the bar.
BAR SERVER

In charge of serving
the drinks and foods
of table guests.
WINE
STEWARD/SOMMELIER

In charge of suggesting,
selling, and serving the
wines to the guests.
BAR RECEPTIONIST

In charge of receiving
and entertaining
guests.
BAR CASHIER

In charge of
receiving guest
payments.
Introduction to
Bartending and
Mixology
we'll begin by exploring the
basics of bartending and
mixology, including the
differences between the two
disciplines.
• Bartending, at its most fundamental level, is the art
of serving drinks.
• It involves pouring, mixing, and serving alcoholic
and non-alcoholic beverages in a bar or restaurant
setting.
• Bartenders are responsible for ensuring that
customers have a pleasant and enjoyable
experience, and they must have excellent customer
service skills to do so.
• Mixology, on the other hand, is the art and
science of creating cocktails.
• Mixologists are the masters of the bar,
responsible for crafting delicious and often
complex drinks that delight the senses.
• Mixology involves not just pouring spirits into a
glass, but also the careful consideration of
ingredients, techniques, and presentation to
create an exceptional drinking experience.
While bartending and mixology are closely related, they are
also distinct disciplines. A bartender can serve drinks
without being a mixologist, but a mixologist must
understand the fundamentals of bartending to be
successful. This is because the skills required for bartending,
such as knowledge of drink recipes and customer service,
are essential for creating exceptional cocktails.
 The history and culture of bartending and mixology is a
fascinating topic, and one that has evolved significantly over the
years.

One of the earliest forms of bartending can be traced back to the

ancient world, where the Greeks and Romans would serve wine
and other alcoholic beverages at their feasts. However, it wasn't
until the 18th century that bartending as we know it today began
to take shape. During this time, the first cocktail recipes were
developed, and bartenders began experimenting with new and
unique ingredients.
In the United States, the rise of Prohibition in the early
20th century had a profound impact on the culture of
bartending.
With the sale and consumption of alcohol outlawed,
bartenders were forced to go underground, setting up
speakeasies and creating new and innovative drinks to
cater to their clientele. Some of the most iconic cocktails,
including the Old Fashioned and the Martini, were born
during this time.
 Now why did the rise of Prohibition in the early 20th century
happened?

The rise of Prohibition in the early 20th century was primarily driven by the
temperance movement, a social and political movement that advocated for the
reduction or complete elimination of alcohol consumption. Supporters of the
temperance movement believed that alcohol was responsible for a range of societal
ills, including poverty, crime, and domestic violence. They argued that banning
alcohol would lead to a healthier, more productive society.
The movement gained momentum in the late 19th century and early 20th century,
and in 1919, the 18th Amendment to the U.S. Constitution was ratified, making the
manufacture, transportation, and sale of alcohol illegal throughout the United States.
Prohibition officially went into effect in 1920 and lasted until its repeal in 1933.
Prohibition had a number of unintended consequences, many of which were
the exact opposite of what its supporters had hoped for. Rather than
reducing crime and improving public health, Prohibition led to an increase in
organized crime and bootlegging, as people turned to illicit sources of
alcohol. It also led to the development of speakeasies, underground
establishments where people could drink illegally, and a general disregard
for the law.
Ultimately, Prohibition was repealed in 1933 due in part to the growing
realization that it was not achieving its intended goals, and that it was doing
more harm than good. However, the legacy of Prohibition continues to be
felt today, both in the ongoing debates around alcohol regulation and in the
enduring popularity of classic cocktails that were developed during the
Prohibition era.
Today, bartending and mixology are experiencing a new golden
age, with a focus on high-quality, artisanal drinks and a growing
interest in the history and culture of cocktails. Many bartenders
are now viewed as true artists, with a deep understanding of the
science and craft behind creating the perfect drink.
 Acqua Di Cristallo
Tributo a Modigliani
• The Guinness Book of World Records lists
Acqua Di Cristallo Tributo a Modigliani as the
most expensive water bottle. A 750ml bottle
was sold for $60,000 by Plan3t
Foundation in an auction in Mexico on
March 4, 2010.
• The water is housed in a 24-carat gold bottle,
which was made by hand. The bottle design
takes its inspiration from the work
of Amedeo Clemente Modigliani, an Italian
artist and sculptor from the early
19th century. Proceeds of the sale were
donated to a foundation against global
warming.
The Invention of Carbonated Beverages

• In 17th century Europe, naturally carbonated water

from springs was widely sought after due to its
therapeutic qualities.
• The scientists of the time were fascinated by its
carbon dioxide properties, which were first described
as “gas” by Jan Baptista van Helmont, a Flemish
scientist
 • Carbonated water is water that has
been infused with carbon dioxide gas
under pressure.
• This produces a bubbly drink that’s
What is also known as sparkling water, club
soda, soda water, seltzer water, and
carbonated fizzy water.
water? • Apart from seltzer water, carbonated
waters usually have salt added to
improve their taste. Sometimes small
amounts of other minerals are
included.
• Carbonated water and other
types of soda can help relieve
the stomach of aches and
even help people, who are
suffering from nausea or
indigestion, feel better.
DRINK MIXING
TECHNIQUES
&
HOW DRINKS ARE
ORDERED AND
PREPARED
1.LIQUOR ALWAYS FIRST
WHEN YOU
MENTION A MIXED DRINK,
ALWAYS NAME THE
LIQUOR FIRST.
EXAMPLE: RUM AND
COKE
2. NAME THE BRAND FIRST
WHEN YOU MENTION A DRINK WITH A
PARTICULAR BRAND, NAME THE BRAND FIRST.
EXAMPLE: GILBEYS AND TONIC INSTEAD OF GIN
AND TONIC.
3. WELL DRINK
A DRINK IS A DRINK MADE
WITH THE CHEAPEST LIQUOR
AVAILABLE AT THE BAR.
 4.CALL DRINK
A DRINK
MADE WITH
SPECIFIED LIQUOR.
EXAMPLE:
BACARDI AND
COKE
5. PREMIUM DRINK
A DRINK MADE FROM
EXPENSIVE LIQUOR.
EXAMPLE: JOHNNY WALKER
BLUE DOUBLE.
6. DRAUGHT BEER (DRAFT BEER OR TAP BEER)
A BEER DRAWN FROM A METAL BARREL OR
KEG.
7. HOUSE WINE
THE LESS
EXPENSIVE WINE
SERVED AT THE
BAR.
 8. CHILLED
IT MEANS
COLD. IT IS USED
WHEN ORDERING
SHOTS OF LIQUOR.
IT'S DIFFERENT FROM
DRINKS ON THE
ROCKS.
9. DIRTY
IT MEANS
SERVE WITH OLIVE
JUICE AND IT'S USED
IN GIN MARTINIS AND
VODKA MARTINIS.
 9. DIRTY
IT MEANS SERVE
WITH OLIVE JUICE AND
IT'S USED IN GIN MARTINIS
AND VODKA MARTINIS.
10. DRY
IT MEANS WITH DRY
VERMOUTH AND IT'S USED
IN GIN MARTINIS. DRY IN
GENERAL MAY ALSO
MEAN LACK OF SUGAR
OR SWEETNESS.
11. FROZEN
IT MEANS
BLENDED.
EXAMPLE: FROZEN
MARGARITA
12. NEAT
IT MEANS WITHOUT
ICE AND SERVED IN AN
OLD-FASHIONED GLASS.
IT IS USED WHEN
ORDERING LIQUOR BY
ITSELF.
13. ON THE ROCKS
IT MEANS
DRINK SERVED WITH
ICE CUBES IN OLD-
FASHIONED GLASS.
14. SWEET
IT MEANS WITH
SWEET VERMOUTH AND
IT'S USED IN GIN MARTINIS
AND VODKA MARTINIS.
EXAMPLE: SWEET MARTINI
15. TALL
IT MEANS SERVED IN
TALL GLASS. IF YOU ORDER A
TALL DRINK, YOU GET THE
SAME AMOUNT OF LIQUOR
BUT WITH MORE JUICE OR
SODA. NOT ALL DRINKS CAN
BE MADE INTO TALL DRINKS.
 16. TOP SHELF
IT MEANS
PREMIUM BRANDS
OR DRINK OR BEST
LIQUORS
AVAILABLE IN THE
BAR.
17. UP
IT MEANS
CHILLED BY SHAKING
OR STIRRING AND
STRAINED INTO A
MARTINI GLASS.
18. WITH A TWIST
THIS MEANS TO ADD A TWIST, USUALLY LEMON
TWIST TO THE DRINK ADDING AROMA AND FLAVOR.
19. WITH SALT
THIS MEANS
TO COAT THE RIM
OF A GLASS WITH
SALT.
DRINK MIXING TECHNIQUES
 SHAKING

• Among all the drink mixing techniques, this is

probably the most popular. Some drinks will need to
be shaken instead of stirred, depending on the
ingredients they contain.
• For example, drinks containing things that need to
be chilled (like eggs, cream, juices). Shaking
involves putting all the ingredients in a cocktail
shaker and shaking them together, which shall cool
the liquid simultaneously.
• The aim of this method is to mix the ingredients
together whilst cooling them to an almost freezing
point. This is usually done with a cocktail shaker full
to three-quarters of ice cubes.
 STIRRING

• Metal or glass rods are often used to stir

a cocktail in a mixing glass. If you are
using ice cubes, place them in the
serving glass and strain the mixed
cocktail over the ice, once
condensation has begun to collect on
the bottom of the serving glass. This
prevents dilution but also ensures your
cocktail will be cool enough.
 STRAINING

• Most cocktail shakers have a built-in strainer,

but they are also available separately. Simply
pour your cocktail through the strainer and into
the serving glass. If you are using ice in the
shaking process prior to straining, be sure to use
cubed ice to prevent the strainer from getting
clogged. Cocktails that require being shaken
with crushed ice will not need straining before
being served.
•
 MUDDLING

• This is a technique that allows you to

extract as much flavour as possible
from fresh ingredients such as fruits and
garnishes. Use the muddler to crush
whichever ingredient you are using
against the back end of your bar spoon
or pestle.
 BLENDING

• This method is pretty straightforward; it’s

just like making a smoothie. Some
ingredients will require being blended if
the ingredients need to be broken
down to a higher degree.
• It is unlikely that you’ll be able to mix
fruit into your cocktail smoothly with a
shaker. If ice needs to be blended into
the cocktail, crushed iced will be the
most logical form to use.
 BUILDING

• Probably the simplest of all the drink mixing techniques, as there isn’t really
much mixing involved. All the ingredients are poured into the glass one after
another. If the cocktail does need to be mixed before drinking, a swizzle
stick can be placed in the glass so that it can later be stirred.
 LAYERING
• When layering ingredients, they shall float on
top of one another creating a layered effect.
This works well if you are using a mix of creams
or liqueurs. When pouring your ingredients into
the glass, use the black of a spoon rested
against the inside of the glass.
• The liquid should run down the inside of the
glass when poured, and sit separate from the
liquid below it. It is important to be aware of the
weight of the liqueures you are using in order
for this technique to be executed successfully.
The heavier ingredients must be placed at the
bottom in order for the lighter ones to float on
top.
 FLAMING
• This technique involves part of, or the entire
cocktail being set alight in order to enhance
the flavour of the drink. It is sometimes
however, used simply as a spectacle, which
we warn against as it must be carried out with
experience and caution. To light the drink, pour
a small amount of liquor in a spoon which you
will be able to light, and pour over the other
ingredients used for your cocktail.
• Do not add any alcohol to a drink that has
been ignited, make sure they are attended
whilst ignited and ensure you carry out this
technique in a suitable area, to prevent harm
to anyone around. You must ensure that the
flame has been extinguished before
consuming the drink.
CATEGORIES OF
BEVERAGES
 A. NON
ALCOHOLIC
1. JUICES
Fresh
Powder
Concentrate
2. COFFEE
Plain
Flavored
3. TEA
Plain
Flavored
4. DAIRY
PRODUCTS
Fresh milk
Sterilized milk
5. SPARKLING WATER
Tonic - carbonated water with
quinine
Club Soda - carbonated mineral
water
Seltzer - carbonated spring
water
6. DRINKING
WATER
Plain
Flavored
7. SODA
8. ENERGY DRINKS
9. NON ALCOHOLIC BEERS
AND
WINE
10. MOCKTAILS
B. ALCOHOLIC
A beverage is considered
alcoholic if it contains at
least 0.5 % alcohol or 1
proof.
CATEGORIES AND
TYPES OF
ALCOHOLIC
BEVERAGES
1. FERMENTED
WINE
BEER
2. DISTILLED
SPIRITS
LIQUEURS
3. COCKTAILS
 EARLY
INGREDIENTS
USED IN MAKING
ALCOHOLIC
BEVERAGES
• Honey
• Grapes • Peppers
• Grains • Palm
• Sugarcane • Berries
• Dates • Sesame
• Milk • Pomegranate
 Classic Drinks
https://www.townandcountrymag.com/leisure/drinks/g13092298/popular-bar-drinks-to-order/
Old Fashioned
• - 2 oz bourbon or rye whiskey
- 2 dashes Angostura bitters
- 1 sugar cube or 1 tsp sugar
- Orange twist garnish
• Put sugar in glass. Cover it with dashes of
bitters. Add whiskey and stir until sugar
dissolves. Add ice, stir again, and serve.
Margarita
• - 2 oz silver tequila
- 1 oz Cointreau
- 1 oz lime juice
- Salt for the rim
• Since this recipe includes fresh juice,
it should be shaken. Serve over ice in
a glass with a salted rim.
Cosmopolitan
• - 1.5 oz citrus vodka
- 1 oz Cointreau
- .5 oz lime juice
- .25 oz cranberry juice
• Build all ingredients in a shaker tine
with ice and shake. Strain into a
martini glass and garnish with lime
wheel or zest.
Negroni

• - 1 oz gin
- 1 oz Campari
- 1 oz sweet vermouth
• Stir ingredients with ice.
Moscow Mule
• - 2 oz vodka
- 4 to 6 oz ginger beer
- .5 oz lime juice
• Squeeze lime juice into a Moscow
Mule mug. Add two or three ice
cubes, pour in the vodka, and fill with
cold ginger beer. Stir and serve.
Martini
• - 3 oz gin or vodka
- .5 oz dry vermouth
- Lemon peel or olive
• Stir ingredients in a mixing glass with
ice. Strain into chilled martini glass.
Squeeze oil from lemon peel into the
glass or garnish with olive.
Mojito
• - 3 mint leaves
- 2 oz white rum
- .75 oz lime juice
- .5 oz simple syrup
• Muddle mint into a shaker tin, then add ice
and all other ingredients. Shake to chill
and strain into a highball glass with ice.
Top with club soda if desired and garnish
with mint.
Whiskey Sour
• - 2 oz whiskey
- 1 oz lemon juice
- 1 tsp sugar
- 1 egg white (optional)
• Combine ingredients in a cocktail shaker
and shake (bartenders use this "dry shake"
to incorporate the egg white). Add ice and
shake again. Strain over ice in a rocks
glass.
French 75
• - 2 oz gin
- 2 dashes simple syrup
- .5 oz lemon juice
- Champagne
• Shake gin, simple syrup, and lemon
juice with ice. Strain into a
champagne glass. Top with
champagne.
Manhattan

• - 2 oz rye whiskey
- 1 oz sweet vermouth
- 2 dashes Angostura bitters
• Stir ingredients in a mixing glass
with ice. Strain into
chilled martini glass or cocktail
coupe.
Spritz

• -Equal parts Aperol

-Equal parts Cinzano Prosecco
-Splash of Soda
• Mix all ingredients in a wine
glass with ice and gently stir.
Garnish with an orange slice.
Gimlet

• - 2 oz gin or vodka
- .75 oz simple syrup
- .75 oz lime juice
• Shake ingredients with ice and
strain into cocktail glass.
Sazerac
• - 2 oz rye whiskey
- .5 oz simple syrup
- 2 dashes Peychaud's bitters
- Absinthe
• Rinse a chilled glass with absinthe
and discard the absinthe. Stir the
other ingredients in a mixing glass,
strain into the chilled glass, and
garnish.
Mimosa
• - 2.5 oz champagne
- 2.5 oz orange juice
• Combine equal parts of the
ingredients in a champagne flute.
Tom Collins
• - 2 oz Old Tom gin
- 1 oz lemon juice
- .5 oz simple syrup
- Club soda to top
• Build all ingredients in a glass with
ice and stir gently to combine.
Garnish with a lemon slice and a
cherry.
Paloma

• - 2 oz tequila
- .5 oz lime juice
- Grapefruit soda to top
• Add tequila and lime to a salt-
rimmed glass filled with ice. Top
with grapefruit soda.
Sidecar
• - 2 oz VS or VSOP Cognac
- 1 oz Cointreau
- .75 oz lemon juice
• Shake ingredients with ice. Strain into
a rocks glass or a cocktail class with
a sugar-coated rim.
Mint Julep
• - 2 oz bourbon
- 8-10 mint leaves
- .25 oz simple syrup
• Muddle the mint leaves and simple
syrup in a mint julep cup. Add
bourbon and fill with with crushed
ice. Stir until the cup is frosted. Fill
with more crushed ice. Serve with a
straw and a mint sprig garnish.
Daiquiri

• - 2 oz light rum
- 1 oz simple syrup
- 1 oz lime juice
• Shake ingredients with ice and
strain into cocktail glass. Garnish
with lime wheel.
Tequila Sunrise

• 1 1/2 ounces tequila

• 3/4 cup orange juice
• 3/4 ounce grenadine syrup
• Orange slice, for garnish
• High-quality maraschino cherry, such as Luxardo, for
garnish

• In a highball glass filled with ice, pour in the tequila and

orange juice. Slowly pour the grenadine into the glass over
the back of a spoon or by drizzling it down the side of the
glass, allowing it to settle at the bottom. Garnish with an
orange slice and maraschino cherry.
 BAR
PARTS/DESIGN
A. Bar Counter
A barrier between
bartender and guests that
serves as serving area.
The ideal bar height is 110
cm.
B. BACK BAR

A structure behind the bar

counter, with shelves for holding
bottles and other supplies
 C. GLASS HANGER
Usually found above bar counter that holds the
footed glass displays
 D. RAIL
Also known as glass rail, spill through and rail drip. It is where the glass is placed, and drink
is poured and garnishing is placed before serving it to the guest.
E. BAR DIE
The column that
supports the bar
table
F. GLASS RACK
It is where the glasses are
placed after washing and
polishing.
 G. ARM REST
It is where the guest can lean on the bar for
comfort
H. BAR FOOT REST
Used as foot rest
 I. PICK UP STATION
It is where the order of guests at the table is placed and
is picked up by the bar server
 J. UNDERBAR
The heart of the entire beverage operation, most of the tools,
equipment and ingredients used for pouring and storing drinks are
placed and it is where drinks are being prepared or mixed
PARTS OF THE UNDERBAR
 A. POURING STATION
It where drinks are prepared
 B. SPEED RAIL
Also known as well, it is where commonly used
ingredients are placed for easy access.
 C. ICE BIN
Used to store ice
 D. BOTTLE WELLS
It is located at the side of the ice bin
for chilling bottled drinks
 E. HAND SINK
Used for handwashing
 F. DRAIN BOARD
Used for air drying before polishing.
 G. GLASS SINK
Used for cleaning glasses before
polishing
 H. WASTE DUMP
Used to dispense trash
BAR TOOLS
Used in storing bar
supplies and decorations

1. BAR
CADDY
2. BAR KNIFE
Used in cutting and
slicing
3. BAR SPOON
Used in measuring
ingredients and in
stirring cocktails
4. BAR STRAINER
Used in straining drinks after
mixing
5. COCKTAIL SHAKER

• Used in mixing
cocktails by shaking
5. COCKTAIL
SHAKER
Used in mixing cocktails
by shaking
6. CUTTING
BOARD
Used as matting while cutting
garnishes
7. FRUIT
SQUEEZER
Used extract fruit
juices
 8. FUNNEL
Used to transfer contents from one container to another container
9.GARNISHING TRAY
Used in storing garnishes for easy access.
 10. GLASS RIMMER
Used to rim or frost the rim of the glass with
sugar or salt
11. ICE PICK
Used for
breaking
packed ice
12. ICE
SCOOP/SHOVEL
Used for transferring
ice in large quantity
13. ICE TONG
Used for picking ice cubes
14. JIGGER
Used for measuring liquid ingredients
15. LIQUID
MEASURING
CUP
Used to measure liquid ingredients in large
quantity
16. MEASURING
SPOON
Used for measuring liquid
and powdered ingredients
17. MIXING GLASS Used in mixing cocktails
 Used to extract ingredient's
18. MUDDLER flavor and aroma
 19. NUTMEG
GRATER
Used to grate nutmeg
directly on top of the
drink
20. POURER
Used to control or regulate the
flow of drinks during pouring
20. POURER
21. STORE AND POUR

A container with
spout used to store
and pour juices
22. ZESTER
Used in stripping skin of
fruits for garnishing
TOOLS FOR SERVING
DRINKS
1. BOTTLE and CAN OPENER
Used to open bottle or cans
2. COASTER
Used as underliner in
serving chilled drinks
3.CORK SCREW
Used to open
wine bottles
4. FOLIO or TIP TRAY
Used in collecting
guest payments.
5.ICE BUCKET
Used in
serving ice to
table guests
 6.PICKS
Used for picking garnishes to be placed in the drinks
7.ROUND TRAY
Used in serving drinks to tabled guests
8. SWIZZLE
STICK
Used by
guests to stir
their drinks
9. WINE BUCKET
Used to chill and
maintain the
coldness of the
wines served to
the guests.
GLASSWARES
Importance of glassware in the bar
operation;

1. It is a part of overall concept of

the bar.
2. Its style, sparkle and quality
express the
personality of the bar.
3. It has the part in measuring drinks
you serve.
4. A message carrier; that means you
know what you are doing
5. A merchandising tool
TYPES OF
GLASSWARES
 1. TUMBLER
Flat-bottomed glass that is
basically a bowl without a
stem
2. FOOTED WARE
A style of glass which
the bowl sits directly with
the base.
3. STEMWARE
Glasses with bowl,
stem and base.
4. MUG
Thick glass with ear or handle
used mostly for serving beers or
some hot beverage.
 BEVERAGE

Any potable liquid with or

without alcohol that may satisfy
thirst or hunger, or may even provide
pleasure to the drinker
BAR
BAR
A bar, also known as a saloon or a
tavern, is a retail business
establishment that serves alcoholic
drinks — beer, wine, liquor, and
cocktails — for consumption on the
premises.
PUB serves alcoholic drinks
specially beer for consumption on
the premises, usually in a homely
setting
THE TYPE OF
TODAY'S
BEVERAGE
SERVICE
ESTABLISHMENT
1.BEVERAGE-
ONLY BAR
It serves
beverage only
located near
terminals or
stations
2. ENTERTAINMENT
BAR
It offers drinks and a
range of entertainment
TYPES OF ENTERTAINMENT BAR
2.1. Disco bar
2.2. Nightclubs
2.3. Videoke bar
2.4. Sports bar
2.5. Comedy bar
2.6. KTV bar
3. FOOD AND BEVERAGE
COMBINATION
It serves food and beverage usually
linked with some kind of food
service.
4. HOTEL BEVERAGE
OPERATION
Three or more bars in one roof
with different purpose and ambience
5. AIRLINE BEVERAGE
OPERATION
Bars in commercial
passenger planes serving
drinks to the passengers.
Usually the bar can be
found in the business class
section of the plane.
6. CRUISE AND SHIP
BEVERAGE
OPERATION
Offers beverage
service in cruise line
and passenger ships.
Liqueur
 is an alcoholic beverage made from a distilled
spirit that has been flavored
with fruit, cream, herbs, spices, flowers or nuts a
nd 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 may have
resting periods during their production
to allow flavors to mingle.
spirit, liquor, hard
liquor or hard alcohol
is an alcoholic beverage produced
by distillation of grains, fruit, or vegetables that
have already gone through alcoholic
fermentation. The distillation process purifies
the liquid and removes diluting components
like water, for the purpose of increasing
its proportion of alcohol content
commonly expressed as ABV
(Alcohol By Volume)
What is Liquor
Before we get to the different types of
liquor, it’s important that you understand
the differences between the main terms.
So first things first, liquor is a
distilled alcoholic beverage and it is
made by distilling anything that’s
been fermented.
Fermentation is the process of turning
sugars into alcohol. That’s how beer, wine,
and ciders are made.
Distillation takes the process one step further.
Distillation turns fermented beverages into much
stronger versions of themselves by separating the
alcohol from the water. By removing the water, the
alcohol in the liquid becomes much more
concentrated.
That’s why it’s called ‘hard
liquor’. Because what’s left after
distillation is a beverage that’s
concentrated with more of the
‘hard stuff’, i.e. alcohol.
Spirits vs Liquor?
During the distillation process, the fermented
beverage is heated up. Between alcohol and
water, alcohol evaporates first. So the alcoholic
vapor is collected/captured by the distiller and
then it’s cooled down to bring it back to its
liquid form.
 Once it has cooled down, the liquid
is known as liquor or spirits.
Back in the day when distillation
was first invented, a lot of people
believed in ghosts & spirits.
 And because the alcoholic vapor extracted
from the distillation process looked a lot like
spirits (or ghosts), liquor was considered ‘a
gift from the gods’ and was hence named
spirits.
Liquor vs Liqueur?
Liquor and liqueurs are often confused with each
other because they have similar spelling, they’re both
used in cocktails, and they both go through the
distillation process to become what they are. But
unlike spirits & liquor, liqueurs are different.
Liqueurs, on the other hand, are liquors that have
had some kind of sweetener added to them.
They’re also often flavored with various herbs,
fruits, or spices, and they generally sit around 15-
30% ABV (alcohol by volume) but can go as high
as 55% ABV.
What’s a Cordial then?
Historically, there was a difference between a liqueur
and a cordial. A liqueur was a sweetened liquor that
had been flavored with various fruits.
And a cordial had been sweetened and flavored with
various herbs. But over time, those differences
disappeared and now these terms are used
interchangeably.
Vermouth
is an aromatized, fortified
wine flavored with various
botanicals (roots, barks, flowers,
seeds, herbs, and spices).
Schnapps
herbal liqueurs, infusions, and
"flavored liqueurs" made by
adding fruit syrups, spices, or
artificial flavorings to neutral
grain spirits.
Cachaça
is a distilled spirit made from
fermented sugarcane juice. Also
known
as aguardente, pinga, caninha
1 Vodka
2 Gin
3 Whisky (or Whiskey)
4 Rum
5 Tequila
6 Brandy
7 Cognac
Vodka
‘Sunshine in the stomach’ was an old
Russian saying for Vodka
Vodka is defined as a neutral-
flavoured, clear spirit. That basically
means that vodka is supposed to be
virtually tasteless, odorless, and
clear (like water) in color.
But vodka does have very subtle flavors that are
distinguishable between brands. Some are
peppery, some are creamy, and others have
hints of citrus or grain. vodka is the most ‘pure’
and has the least flavor.
Vodka is generally made from potatoes or
grains (mostly grains).
But technically, vodka can be made
from anything. For example, Ciroc
vodka is made from grapes. As long
as the spirit is a neutral-flavoured
(flavorless and odorless), clear spirit
and is bottled at around 40% ABV,
it can be called vodka.
Gin
Like vodka, gin is a clear spirit and it mixes well with
other ingredients. But what makes gin different is that
it’s flavored with various botanicals to give gin its
distinct taste.
For gin to be gin, it needs to be a spirit that’s distilled
from grains or malt, and it MUST be flavored with the
infamous Juniper Berry.
Brands such as Tanqueray, Beefeater, and
Bombay are all examples of London Dry
Gins.
All categories of gin have to be bottled at a
minimum of 37.5% ABV, but there are
much stronger gins out there.
Whisky (or Whiskey?)
Spelling Whisk(e)y?
The reason why whisk(e)y is spelled differently
is because different countries have chosen to
spell it differently!
Fortunately, there’s an easy way to remember
the differences. Countries that contain the letter
e in their name, spell whiskey with an e.
Ireland & America spell whiske
y with an e.
Countries without an e in their name
spell whisky without the
e. Japan, Scotland,Canada,
& Australia all spell whisky without
the e.
Scotch Vs Bourbon Vs Irish Vs Rye
Scotch is the first powerhouse among the different
styles of whisky. As you might have already guessed,
it comes from Scotland, and it’s made from
malted barley. For scotch to be called scotch,
it MUST come from Scotland and the whisky must
also be aged/matured in wooden barrels in Scotland
for a minimum of three years.
And in general, the longer a scotch has been aged, the better
(and more expensive) the whisky will be (in fact, the same
goes for most whiskeys). Because of that, scotch is
accompanied with an age statement (i.e. aged 12 years).
Johnny Walker, Glenfiddich, Glenmorangie, Laphroaig
(peaty), and Chivas Regal are all popular brands of scotch
you’re likely to see behind the bar.
Irish
Irish whiskey comes from Ireland, and it can
be made from malted and unmalted barley.
The biggest difference between Irish whiskey
and Scotch is that by design, Irish whiskeys
are meant to be a ‘cleaner’ and smoother
drink.
Jameson is easily the most commonly used
Irish whiskey around the world
Bourbon
it’s made in America. Unlike scotch and Irish
whiskey, bourbon is primarily made from Corn.
For bourbon to be called bourbon, it must be
made from a minimum of 51% corn in the mash.
It’s often more, but that’s the minimum.
The rest can be made up of wheat, barley, and/or rye.
Bourbon must also be spend some time in new charred-oak
barrels and it must be distilled to an ABV of no more than
80%. Before it get’s bottled at around 40%.
Corn gives whiskey a much sweeter flavor and smoother
texture than barley does. So bourbon is considered to be
sweeter and more smooth than scotch.
Makers Mark, Jim Beam, Woodford’s
Reserve, Wild Turkey, and Buffalo Trace
are all commonly used bourbons found
behind the bar.
American Rye
American rye whiskey comes from
America and it’s primarily made from
the cereal grain rye.
For rye whiskey to be labeled rye
whiskey, it must contain a minimum of
51% rye in the mash, it must spend
some time in new charred oak barrels,
and it must be distilled to an ABV of no more than
80%. They’re generally bottled at around 40% after
aging.
What makes rye different to other whiskeys (in
particular bourbon) is obviously the rye. Rye gives
whiskey a spicy (sometimes called peppery) flavor
that them a very distinct taste.
RYE =Rye grain is used for flour, rye
bread, rye beer, crisp bread,
some whiskeys, some vodkas, and
animal fodder. It can also be eaten
whole, either as boiled rye berries or
by being rolled, similar to rolled
oats.
Rum
Rum is a spirit distilled from sugarcane
or molasses (thick dark brown juice obtained from raw
sugar, most rums are made from molasses). It’s often
aged in wooden barrels, but because rum is
predominantly made in the Caribbean
fascinating about rum is that because it’s mostly made &
aged in tropical climates,
 it matures much quicker in the
barrel. That means that a rum
aged 12 years should theoretically
be a higher quality spirit than a
scotch (matured in a cold climate)
aged 12 years.
4 Types of Rum
There are 4 types of rum that you’ll
work with behind the bar. White rum,
medium-bodied dark rum, full-bodied
dark rum, and spiced rum.
White rums are clear in color and generally have the least
flavor among the different types of rum. That’s what makes
them excellent base spirits in cocktails. That being said,
white rums don’t have to be the least flavorful. In fact, some
are packed with flavor!

Bacardi Blanca and Havana Club 3 are both examples of

white rum.
Medium-bodied dark rums are fuller in flavor
and are generally gold in color. Sometimes that’s
due to aging. But most of the time, it’s because
caramel or molasses has been added to dye the
liquid. Havana Club Anejo is an example of a
medium-bodied dark rum.
Full-bodied dark rums are generally darker than medium-
bodied rums. The majority of the time, full-bodied dark
rums are darker in color because they have been well-aged
in the barrel. But molasses or caramel can be added.
These are the best quality runs among the 4 different types
listed here. Appleton Estate 12 years and Diplomatico are
both great examples of solid full-bodied dark rums.
spiced rums are rums that have been
flavored with various spices like
cinnamon, pepper, anise, etc. Sailor
Jerry’s and Captain Morgans are the
most commonly used spiced rums on
the market.
Tequila
Tequila is made from distilling fermented blue agave (a
plant native to Mexico) juice and for tequila to be called
tequila, it MUST come from one of the 5 tequila
producing states in Mexico. Those states are Jalisco,
Michoacan, Guanajuato, Nayarit, and Tamaulipas.
There are 2 main categories of tequila, Mixto and 100%
Blue Agave.
Mixto Tequila
Mixto tequila It must be made from a mash
with no less than 51% of the blue agave
plant. The rest of the mash can come from
other sources of sugar.
 Mixto tequila is not necessarily
‘bad-quality,’ but its production isn’t
given anywhere near the same
quality of care as the 100% Blue
Agave Tequila.
100% Blue Agave Tequila
100% blue agave tequila is the best quality
tequila on the market and it must be made
100% from the blue agave plant.
 It has 5 different categories, blanco, joven
(means young in Spanish) or gold,
reposado (means rested in Spanish),
anejo, and extra anejo.
These categories indicate how long
the tequila has been aged in wood.
Like rum, tequila is aged in a warm
climate, so it matures much quicker
in the barrel. 3 years is enough to
make an incredible spirit.
Blanco is aged for less than 60 days and is
white in color.
Joven (means young in Spanish), or gold
tequila, is similar to blanco tequila in that it
isn’t really aged. Its golden color generally
comes from the addition of caramel as opposed
to any barrel aging.
Reposado is aged between 60 days
to 1 year and is yellow in color.
Caramel may be added, but they’re
still considered better quality
tequilas than joven.
Anejo must be aged for a minimum of 1
year (often more) and is gold in color.
Caramel may also be added, but some
of its color will come from the barrel it’s
aged in.
Extra-anejo is considered the best
quality tequila, they must be aged for a
minimum of 3 years, and once again,
they’re gold in color. These are the
tequilas that are often compared to
fine French Cognac… Both in quality
AND price!
El Jimador, Patron, and Don
Julio are all well-known brands of
100% blue agave tequila you’re
likely to see behind the bar.
Brandy
Brandy is a distilled fermented fruit
beverage. Technically any distilled
fermented fruits are brandies, but
the majority of the time, brandy is
made by distilling fermented grapes
(essentially, it’s like distilling wine).
Brandy is generally aged in wooden
barrels to give the spirit flavor, texture,
and aroma. And these brandies are
almost always accompanied with an
age statement with some of the best
being aged for several decades!
The French are the best known for
their brandy and they have strict
laws that govern how their
brandies are labeled. Cognac (made
from grapes) in particular has
world acclaim, but it’s extremely
expensive.
Armagnac (also made from grapes) is
another high-quality French brandy,
but you won’t have to mortgage your
house to drink it.
And Calvados is another popular
French brandy that’s made from
apples.
COGNAC
Cognac production falls under
French Appellation
d'originecontrôlée designation, with
production methods and naming required to
meet certain legal requirements. Among the
specified grapes Ugniblanc, known locally as
Saint-Emilion, is most widely used.
The brandy must be twice distilled in
copper pot stills and aged at least two years in
French oak barrels from Limousin or Tronçais.
Cognac matures in the same way as whiskies
and wine barrel age, and most cognacs spend
considerably longer "on the wood" than the
minimum legal requirement.
VS (Very Special) cognac is aged for at
least two years in cask
XO (Extra Old) cognac is aged at least six
years
"Champagne cognac" is produced
from grapes grown in the Grande
Champagneand Petite
Champagne zones of the Cognac
region of France
According to the Bureau National
Interprofessionnel du Cognac (BNIC), the
official quality grades of cognac are the following:
V.S. (Very Special) or ✯✯✯ (three stars)
designates a blend in which the youngest brandy
has been stored for at least two years in cask.
V.S.O.P. (Very Superior Old Pale)
or Reserve designates a blend in which the youngest
brandy is stored for at least four years in a cask.
XO (Extra Old) or Napoléon currently designates a
blend in which the youngest brandy is stored for at
least six years.
Hors d'âge (Beyond Age) is a designation which BNIC states
is equal to XO, but in practice the term is used by producers
to market a high-quality product beyond the official age
scale.
The names of the grades are in English because the
historical cognac trade, particularly in the 18th century,
significantly involved the British.
The name grenadine originated
from
the French word grenade which
means pomegranate
Curaçao is a liqueur flavored with the
dried peel of the Laraha citrus fruit,
grown on the island of Curaçao. Small
island in dutch