Chapter 7: BEVERAGE

CHAPTER 7: BEVERAGE

In many food service operations, beverage is the most important profit

center. (Specialized establishments, such as bars and nightclubs, are supported
exclusively by beverage sales). Beverages increase sales because they can be
served at any time, have a fairly high markup, and do not require much labor.

Beverages can be classified into two main kinds: Alcoholic beverage and
Non-alcoholic beverage. In this chapter, we focus much more on alcoholic drinks
and wine serving than on non-alcoholic drinks.

A. Non-alcoholic beverages (soft drinks)

Non-alcoholic beverages can be classified into six categories:
1. Mineral water: water that contains more than 500 dissolved solids.
Mineral water is always served cold unless otherwise request by the guests. It
can be carbonated or still.
2. Carbonated water (pop / soda): pop and soda (i.e. Coke, Orangina)
are usually served cold.
3. Fruit and vegetable juices: fruit and vegetable juices are either freshly
squeezed or are purchased in packages, bottles or cans ready to serve. Only
pure fruit juices can be called juice. When diluted with water, they are called fruit
drink. The water cannot exceed 50% of the volume. Vegetable juices should
never be diluted.
4. Milk: raw milk should never be served in a restaurant. Before being
served, milk must be made germ-free (pasteurized).
5. Coffee: there are many ways of serving coffee. Depending on the
country, coffee preparation styles can be very different. The following are the
most common ways to serve coffee.
a. Black coffee with or without sugar: A cup of coffee served on a saucer
with a teaspoon, accompanied by sugar or artificial sweetener on the side.
b. Regular coffee: a cup of black coffee served on a saucer with a teaspoon
accompanied by sugar and cream or milk.
c. Decaffeinated coffee: served the same as black or regular coffee

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d. Espresso: concentrated coffee, brewed under pressure. Served in an

espresso cup with saucer (very small); may be served with sugar and
cream
e. Ristretto or double espresso: twice as strong as espresso. It is prepared
and served in the same way as espresso
f. Cafe melange: a cup of black coffee topped with whipped cream and
served in the same way as black coffee
g. Cappuccino: a cup is filled 3/4 full with black coffee; hot steamed milk
foam (bät) is added to fill the cup. A pinch of cocoa powder is sprinkled on
top. It is served like black coffee.
h. Milk coffee or cappuccino: a coffee cup filled with two parts coffee and
one part milk; served like black coffee.
i. Irish coffee: coffee with Irish whiskey, sugar, and whipped cream. It is
served in pre-warmed Irish coffee glass.

B. Alcoholic beverages
Before learning about alcoholic beverage service, we will examine the
basic methods of producing this kind of beverage.

Fermentation: the very first step to produce any kind of alcoholic

beverage is fermentation. Fermentation is a process in which yeast changes a
sugar / glucose into ethyl alcohol (ethanol) H2H5OH and carbon dioxide CO2

C6H12O6 2C2H50H + 2CO2

It should be noted that, even in favorable conditions, the fermentation
process stops when the alcoholic content reaches 14 to 15%, or when the yeast
runs out of glucose. A solution containing more than 50% sugar is not fermentable.
However, not all fermentable liquids contain glucose. In these cases, the
enzymes in the yeast must change the carbohydrate substances in the liquid into
glucose.

Distillation: Distillation is a process in which a fermented beverage is

heated to separate the ethanol from it. The resulting product is called “distillate”
Aging: before bottling, all the alcoholic beverages, except malt beverages
(beer), are aged. They are aged in wooden barrels, because during the aging
process, the beverages can get flavor from the wood. In addition, wood also

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allows a small amount of air to come into contact with the beverage, and there is
a slow physical and chemical change that improves quality.
Blending: Many alcoholic products are blends. A blend is a mixture of two
or more similar products, such as two or more of the same kinds of spirits, or two
or more wines etc. Blending is usually done to produce desirable flavors, body,
or other characteristics in the final product. After an alcoholic beverage is
blended, it is allowed to rest for a time to completely mix and unify. This process
is called marrying.
Exhibit 7.1 Pot still (1) and Pot still with gin head (2) for distillation
Wooden barrel (3) for aging

GIN
HEAD

2
1

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Exhibit 7.2: Classification of Alcoholic Beverages  Red wines

 Rose wines
Table wines
 White wines

 Champagne
Wines Sparkling wines  Champagne
method
 Sparkling wines
Fortified wines

Ferment
Cider
ed
beverages
Ale

Malt beverages Porter

Lager

 Blended
Scot Whisky
 Single malt

Whisky Irish Whisky

Grain Spirits
 Bourbon
American Whisky  Rye
 Corn
Canadian Whisky
Fermente Grain Neutral Spirits Vodka

d and
Rum
distille
Plant liquor
Tequila

Fruit liquor Brandy

Fermented Liqueur
distilled and
compounded
beverages
Gin

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I. Fermented beverages:
1. Wine:
a. Definition and Classification:
Wine is a beverage made exclusively from partially or totally fermented
fresh grape juice. If wine is made from other kinds of fruit rather than grape, it
must be labeled to show the type of fruit.
Wine can be classified into several groups:
Table wines: Table wines include wines primarily suited to accompany
food, but not limited to this purpose. Based on the color, table wines can be
further divided into: red wine, white wine, rose wine and blush wine.
Sparkling wine: basically, any wine can be made into a sparkling wine by
adding CO2. However, there is another way of making sparkling wine. That is,
the already fermented wine is made to ferment a second time by adding more
yeast and sugar with the resulting CO2 trapped instead of released. Champagne
is a special kind of sparkling wine made in the Champagne region in France - the
second fermentation takes place in the bottle in which it is sold. Sparkling wines made
with this method, but not in the Champagne region or France, are not allowed to be
labeled “Champagne”. Instead, they are labeled champagne method.
Fortified wine: fortified wine is wine with alcohol volume ranging from
14% to 24%. It was made by adding alcohol – usually in the form of brandy –
during the fermentation process.
Aperitif & Dessert wine: Aperitif wines are wines that are traditionally
served before the meal as an appetizer. They are often fortified, herb-flavored
wines. Dessert wines are sweet and served after the meal with or in place of
dessert.

b. Wine service:

To serve wine correctly, it is necessary to observe various rules. The first

rule, true for all beverages, is that wine is always served from the right of the
guest, which is also where the glasses are placed.
The first step in serving wine is presenting the bottle to the host. When
presenting the bottle, it is held with two hands in front of the guest so that he/she
can read the label and verify that this is the wine that he/she ordered. At this
point, questions about the wine may be asked so knowing how to read a wine
label is very helpful.

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After opening, the mouth of the bottle is cleaned with a napkin and the
cork is put on the table.
A small taste is poured for the host so that he/she can check the quality.
After the guest approves, the rest of the party is served. The glasses should be
filled 3/4 full. The glass of the host is filled last. When pouring wine, remember
not to cover the label, and the bottle is held in such a way that the guest can see
the label at all times. If the guest refuses the wine, the bottle should be changed
without comment (if a regular guest makes this a habit, the headwaiter should be
informed). When the new bottle is ordered, a fresh glass must be provided for
the tasting.
When serving wine, the temperature should be considered carefully so
that the bouquet of the wine is developed fully. As a general rule, white wines,
sparkling wines, rose wines and champagnes should be served chilled, in a wine
bucket. Red wines should be served at room temperature. However, if a guest
requests that his/her white wine be served at room temperature or that red wine
be chilled, this should be done without question. After all, it is the guest's palate
that we are trying to please and not our own. Here are the serving temperatures
for different wines:

20o C
Full bodied red wines
15oC
Light red wines
12oC
10oC Rose wines
White wines
05oC Champagne
Naturally sweet wines
Sparkling wines

An important point in serving wine is knowing proper food and wine

paring. In other words, which wine goes with which food. Then you can correctly
make suggestions and deal knowledgeably with guests.
Normally, a rich and heavy dish should be paired with a rich and full
bodied wine. A delicate dish would require a light wine. While the old saying “red
meat with red wine and white meat with white wine” is essentially true, full-

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bodied whites and lighter reds can be suitable paired with red and white meats
respectively.
Reading label

Mis en bouteilles au ch©uteau 10

Ch©uteau lafite - rothschild 9

Appellation d’Origine ControllÐe
1975
8
3

2 Red Bordeaux wine shipped by

Product of france imported by b. Morotte et fils 4
1 t.j. smithson & sons bordeaux
5 new york. N.y
net contents alcoholic content
750 ml 12% by volume 6

The French government has very strict rules to govern the information
given on a bottle of wine. The above sample label is number coded to show you
the information that, by law must be included on a label.
1. The wine is a product of France 5. The name and address of the importer
2. The region in which the wine was 6. The alcoholic percentage by volume
produced - for example, Bordeaux. 7. The net content of the bottle
3. The appellation for which the wine The following is optional information that
qualifies: A.O.C (Appellation d’Origin may appear on the label:
ControlÐe), V.D.Q.S (Vins DÐliminitÐs 8. Vintage (the year in which the grapes
de QuanlitÐ SupÐrieure), Vin de Pays, or were grown)
Vin de Table.
9. Brand name or chateau name
4. The name and address of the shipper
10.“ Estate bottle”, “ Chateau bottled” or similar
phase.
2. Cider:
Cider is fermented fruit juice, traditionally made from apples, with the
alcohol volume of 5%-7%. Today, peach and pear ciders are also popular.

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3. Malt beverage:
Malt beverage is a beverage containing 0.5% or more of alcohol brewed or
produced from malt, wholly or in part. In this chapter, the term “brew” is often
used to refer to all the beer family. Malt beverages are brews that have malted
barley as a main ingredient.

a. Ale: ale is top-fermented at high temperature. Ale usually contains more

hops than most beer, resulting in ale’s characteristic bitter taste. It has pale,
bright, yellow-tarnish color
b. Porter: Porter is made from malt roasted at high temperatures, which gives
it a dry, bitter taste and a darker color than beer. Porter is top-fermented
and can contain as much as 8% alcohol.
c. Lager: Lager is light beer, which is bottom-fermented. Lager contains 4% -
6% alcohol.

II. Fermented and distilled beverage:

1. Grain spirits
a) Whiskeys: are distilled
spirits made from grains.
Whiskeys vary depending on the
source of grain, type of
fermentation, distillation methods.
However, in this part we only
focus on major whiskeys - Scotch,
Irish, American, and Canadian.

Scotch whiskey: there are

two kinds of Scotch whiskey - malt
and grain. Malt scotch is made
from 100% barley malt while grain
scotch is made from malt
combined with unmalted barley Exhibit 7.4 Whiskey Production
and corn. If a spirit is a mixture of
Scotch whiskeys, it must be
labeled “Blended Scotch Whiskey”. Unblended malt scotch is labeled “Single Malt
Scotch Whiskey”

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Irish Whiskey: the Irish produce whiskey much the same as the Scotch do.
However, there are some differences. The Irish use sprouted barley and other
cereals to make wort, and the sprouts are dried over peat without absorbing a
smoky flavor. Irish Whiskey is pot-distilled three times. The mandatory aging time
is 3 years, but the usual period is 5 to 8 years in old sherry casks.
American Whiskeys: the United States produces three different kinds of
whiskeys: bourbon, rye, and corn.

 Bourbon: bourbon is made from a mash containing at least 51% corn which
makes bourbon have the distinctive flavor of corn, mixed with other
fermentable products such as rice, rye, or wheat. Bourbon must be aged at
least 2 years. However, most bourbons are aged 4 to 6 years.
 Rye: rye whiskey is made mostly from rye grain, which must account for 51%
or more. Rye must be aged at least 2 years in new charred oak casks
 Corn whiskey: corn whiskey must be made from mash containing at least 80%
corn.

Canadian Whiskey: Canadian Whiskey is made primarily from grain,

usually mixed with additional fermentable products such as rye and barley malt.
The whiskey is aged in old oak barrels for around 6 years.
Grain Neutral Spirit: is a distilled spirit made from a grain mash. It is
produced by continuous distillation, removing a number of harsh congeners in the
process. One of the most famous members of the grain neutral spirit family is
Vodka. Vodka was known to the Russian and Poles in 12th century. It was then
called “zhizennia” meaning the water of life. It was a rather flavorful, raw, harsh
liquor and remained so until a man named Smirnoff discovered that running
vodka through activated charcoal removed many of the harsh congeners leaving
a smooth-tasting liquor.

2. Plant liquors
Rum: rum is a distilled spirit made from sugar cane or molasses. After
distillation, rum is aged in uncharred oak casks and thus has little color.
Tequila: tequila is a liquor distilled from the fermented juice of the blue
variety of the egave plant (tequilon weber cactus). After the distillation, it is filtered
through charcoal. When tequila is aged, it develops a gold color.

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3. Fruit liquors
Brandy: brandy is a distilled spirit made from fruit, mostly grape. Therefore,
like wine, if brandy is made from grape it can be labeled Brandy alone. However,
if other fruits are use, it must not be labeled as brandy alone, rather, the name of
the fruit must be mentioned (i.e. peach brandy). After distillation, brandy is aged
in special oak casks, from which it extracts flavor; the wood also absorbs some
undesirable components from the brandy. Before bottling, brandy is usually
blended. Blending is done not only to adjust taste, bouquet, and other qualities
but also to secure a brand’s consistency. Brandies of different ages are often
blended. Some premium brandies may contain a brandy as young as 5 years old,
as well as brandy aged for over 20 years. Some well-known brandies are:
Cognac (made in the Cognac region of France), Armagnac (made in the
Armagnac region of France).

Here are the labelings of Cognac and their translations:

On the label, the following abbreviations mean:
V = very, O = old, S = special, P = pale, X = extra.
VS or *** : Average aging of the brandies in the blend is less than 41/2 years
VSOP, VO, or Reserve: Average age of the blend is 12 to 20 years. The youngest brandy
used is no less than 41/2 years old.
VVSOP, XO, Napoleon, Cordon Bleu, Vielle, Reserve, Royal, Vieux, or Grand Reserve: Most
of the blend is aged 20 to 40 or more years and the youngest is at least 51/2 years old
Grande Fine Champagne or Grande Champagne: Made only from grapes grown in the
Grande Champagne area of France.

III. Fermented, distilled and compounded beverages:

Some spirits are flavored to produce compounded liquors. There are
several ways to add the flavors. Flavoring agents may be added to the brew
before distillation so that the essential oils in the flavorings vaporize and come off
with the distillate. Another method is to expose the alcohol vapors to the flavoring
substances at the top of the still in a gin-head. The spirit may also be percolated
over the flavorings or steeped with them.

1. Liqueurs:
Liqueurs are sweet or bitter, strongly aromatic, and often very alcoholic
beverages that are a combination of brandy or pure alcohol, sugar, and flavoring

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agents. The flavoring agents may be fruits, aromatic plants, or herbs. Liqueurs
may be almost any color; practically every color of the spectrum is represented.
a. Sweet Liqueurs:
Like other spirits, liqueurs can be served as an accompaniment to coffee.
They are, however, especially popular for mixing. Liqueurs have the same
importance in the bar that spices have in the kitchen. Today, clear spirits (i.e. gin)
usually are mixed together with liqueurs to create aromatic and colorful drinks.
The alcohol content of liqueurs varies from 20 to 55 percent, while the
sugar content must be at least 10 percent.
Liqueurs are served only in small portions; the standard measure differs
from country to country. In many cases, liqueurs are served in small snifters, but
establishments often have special liqueur glasses.
b. Bitter Liqueurs:
Bitter liqueurs (also called stomach bitters or bitters for short) are usually
drunk as digestifs after the meal. Bitter liqueurs aid the digestion and help when
one has eaten too much or eaten food that is hard to digest. But bitter liqueurs are
also drunk for pleasure; even so, as the name indicates, the taste is bitter. Bitter
liqueurs are made from herb bases, and therefore are similar in principle to herb
liqueurs. The only significant difference is in the composition, because bitter
liqueurs have no or very little sugar. The recipes of the best-known brands are
kept secret by the producers (often family operations) as precious treasures
which are passed on to younger generations and are only known to a very few.
The alcohol content of the different digestifs varies between 45 and 49
percent. Therefore, they are, like spirits and liqueurs, served in small portions.
They are always served in a shot glass with a glass of ice water on the side.
2. Gin:
Gin is a compounded grain spirit flavored with juniper berries and/or with other
botanicals. Gin is made from several grains, usually barley, malt, rye and corn.
During the last distillation, the alcohol vapors pass through juniper berries in a gin
head to get a heavy juniper flavor. Some distillers may also use other flavoring
ingredients (called botanicals) such as cassia bark, licorice, coriander seed,
orange peel, cardamom, or angelica. Few gins are aged. If they are aged, they
usually take on a golden color and may be sold as “golden gin”

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Followings are some common alcohol types with their brand names:
COGNACS GINS SCOTCH WHISKIES
HENNESSY X.O. Gordon’s Dry Bell’s
REMY MARTIN X.O. Gilbey’s Cutty Shark
Dewar’s White Label
MARTELL X.O. VODKA J + B Rare
MARTELL CORDON Absolut Johnnie Walker Red
BLEU Smirnoff Label
HENNESSY V.S.O.P. Stolichnaya
REMY MARTIN V.S.O.P. MALTS
MARTELL V.S.O.P. TEQUILA Glenfiddich
Tequila White Glenlivet
LIQUEURS Tequila Gold John Jameson 12
AMARETTO MARIACHI (GOLD) years
BAILEY’S IRISH CREAM CUERVO ESPECIAL
BLUE CURACAO (GOLD) CANADIAN
COINTREAU JOSE CUERVO (WHITE) Canadian Club
CREME de BANANA
CREME de CACAO RUMS BOURBONS
CREME de CASSIS BACARDI WHITE Jack Daniels
CREME de MENTHE FOUR BELLS Jim Beam
GRAND MARNIER Havana White
MALIBU Havana Dark
KAHLUA
TRIPLE SEC DELUXE WHISKIES
PORTS AND SHERRIES Chivas Royal Salute
Harvey’s Bristol Cream Chivas Regal
Sandeman Dry Johnnie Walker Black Label
Tio Pepe Old Parr Deluxe
IV. Cocktails
It takes years of practice to achieve a perfectly mixed cocktail, but with a
few simple rules in mind, you can create some sensational taste combinations.
Before mixing a drink, have everything required close at hand and do as
much as possible in advance. Use good quality products when mixing drinks and
always follow recipes accurately. Measuring ingredients exactly is important if the
drink is to have the right consistency. Prepare lots of fresh ice and have it ready
for use, cut fruit into cubes and also check that your glassware is clean and in
good order before guests arrive.
Serving food with cocktails will pace your guests’ alcoholic intake and avoid
mixing too many different spirits. The best drinks use spirit as a base and have
simple uncomplicated flavours. Use garnishes to add decoration and give an
extra complimentary taste to the drink.

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Some recipes may sound daunting if they mention too many different
terms. Here are a few of the more common that may be encountered.
Float ingredients: A technique usually done after a cocktail has been made. A
spoon is rested on the top of the drink and the liquid poured into it until the spoon
is filled; the ingredients flow over it and onto the surface of the drink.
Muddling refers to the use of the back of the spoon (or special muddler) to mash
aromatic ingredients, (e.g. sugar cubes or mint leaves) to blend them and release
the desired flavors and aromas.
Frosting is the technique where sugar or salt is used to coat the rim of a glass.
To do this hold the glass upside-down, by the stem and rub a slice of lemon
around the rim, then dip the glass into the sugar or salt and leave to dry. To
achieve a colored effect on the rim, place a little grenadine or coloured liqueur
into a plate and coat the rim of the glass with it before dipping it in the sugar or
salt.

Cocktails can be shaken, stirred, blended or built. These four methods of

mixing are the most popular.
 To shake a cocktail is to mix it in a cocktail shaker by hand, making sure to fill
the shaker three-quarters full with ice first. Pour the ingredients, such as egg
whites, fresh juices and cream into the shaker, then shake for about 10
seconds, then strain into a cocktail glass.
 Stirred cocktails are mixed by stirring with ice in a mixing glass until cold and
then strained into a cocktail glass.
 Blended cocktails are mixed using an electric blender. Fresh fruit or fresh
juices and alcohol are mixed well using this method. Add crushed ice last if the
recipe requires it, and blend long enough to reach the desired consistency; it
should be smooth.
 Building a cocktail refers to mixing the ingredients in the glass, which it will be
served in. The ingredients are floated on top of each other and swizzle sticks
can be placed in the glass to allow the ingredients to be mixed.
 A few more points to remember when mixing cocktails are:
 Always use good quality products.
 Juices should be at least 50 percent pure juice or they will water the cocktail
down.
 After canned ingredients are opened, transfer them to clean bottles so they
keep longer.

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 Measurements of certain quantities are also useful to know when mixing

drinks. The ones most often encountered are :
A dash __10 drops or 1/6 teaspoon
 1 jigger __1 pony (US)___1.6 oz
 Miniature__1.6oz ___50ml
 1 wine glass (US) ___4oz ___25ml

METRIC STANDARDS OF FILL FOR SPIRITS

METRIC FLUID OZ. IN CORRESPONDING FLUID OZ.

SIZES METRIC SIZES U.S. SIZES IN U.S. SIZES
50 ml 1.7oz. Miniature 1.6 oz.
200ml 6.8 oz. 1/2 Pint 8 oz.
500ml 16.9oz. 1 Pint 16oz.
750ml 25.4 oz. 4/5 Quart 25.6 oz.
1 liter 33.8 oz. 1 Quart 32 oz.
1.75 liter 59.2 oz. 1/2 Gallon 64 oz.

Other cocktail terms:

Frappe: to serve a cocktail over finely crushed ice.
Flip: a drink made with eggs.
Mulls: hot wine punch.
Punch: mixed spirits or wines with spices, fruit juices and sugar. May be
served hot or cold.
V. Glassware for serving alcoholic beverage:
When serving alcoholic beverages, it is important to select the right
glassware to go with the drink. Basic glassware with brief descriptions and
instructions for the drinks that go with them follow:
1. Bordeaux glass: Large, tulip-shaped, stemmed glass for Bordeaux wines
2. Water goblet: Large, tulip-shaped glass for water
3. Red-wine glass: Tulip-shaped stemmed glass for light red wines, part of the
basic table setting in a la carte and banquet service.
4. White-wine glass: Small, tulip-shaped stemmed glass for white wines.

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5. Wine tumbler: Stemless glass used

in Europe for local naturally sparkling
wines.
6. Red-wine glass: A large, balloon-
shaped glass for aged Burgundies
and aged Italian wines.
7. Champagne glass: A tulip-shaped
glass for Champagne and
Champagne cocktail and Sparkling
wine.
8. Sparkling-wine glass: A variation of
the Champagne glass, used
interchangeably with it for
Champagne and sparkling wines.
9. Champagne saucer: A once-popular
wide-bowl, stemmed glass used for
Champagne and sparkling wines,
now seldom used because the wine
loses its effervescence too quickly.
10. Rhine-wine glass: A long-stemmed,
non-tapering glass used for German
and Alsatian white wines.
11. Rummer: A large-bowl, heavy-
stemmed glass with thick side walls
used mainly to serve red or white
Rhine wines by the glass.
12. Cognac glass: A stemmed glass for
Cognac, commonly used in France.
13. Large snifter: A large, balloon-
stemmed glass with thin side walls, Exhibit 7.5 Common glassware
used to serve Cognac and brandy that have been aged in wooden cask.
14. Small snifter: A small, balloon-stemmed glass with short stem for aged spirits
such as Calvados, Marc and various liqueurs.
15. Shot glass: A stemmed glass used to serve clear spirits such as Treser,
Kirsch. Also used to serve individual portions of various strong liquors and to
measure the liquor used in cocktails & mixed drinks.
16. Cocktail glass: A small-saucered glass for cocktails.
17. Fortified wine glass: A small, tulip-shaped glass for fortified wines
18. Aperitif glass: A tall stemless glass for tall drink & Aperitif.

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19. Rock glass: a cylindrical, stemless tumbler for Scotch, bourbon and other
Whiskey served with ice only.
20. Irish-coffee glass: A tulip-shaped glass for Irish coffee.

Cocktail recipes
Drink Glass Ingredients Mixing Garnish
method
Black Rock 1oz. Vodka, 0.5 oz On Ice None
Russian Kalua
Bloody Mary Napoli Grande 1.5 oz Vodka, fill with On Ice Celery Stalk and
Bloody Mary mix Lime Wedge
Brandy Pre-chilled 0.75 oz Brandy, 0.75 oz Blend/Strain Nutmeg
Alexander Bella Grande Dark Creme de Cacao,
2 oz Creme
Champagne Pre-chilled 1 Sugar Cube, 1 Dash Build Lemon Twist
cocktail Bella Grande Angostura Bitter,
Champagne
Cuba Libre Highball with 1.5 oz Rum, Coca-Cola Build on Ice Lime Wedge
lime juice on
rim
Daiquiri Pre-chilled 1.5 oz Rum, 2 oz Sweet Blend/Strain None
Bella Grande and Sour
Gimlet Rock 1.5 oz Gin, 0.5 oz Roses Stir/Strain on Ice Lime
Lime Juice
Vodka Gimlet Rock 1.5 oz Vodka, 0.5 oz Stir/Strain on Ice Lime
Roses Lime Juice
Grasshopper Pre-chilled 0.75 oz Green Creme Blend/Strain None
Bella Grande de Menthe, 0.75 oz
White Creme de Cacao,
2 oz Creme
Highball Highball 1oz Whiskey, Ginger ale On Ice None
Manhattan Pre-chilled 2 oz Bourbon, 0.5 oz Stir/Strain Cherry
Cocktail Sweet Vermouth
Perfect Pre-chilled 2 oz Bourbon, 0.25 oz Blend/Strain Lemon Twist
Manhattan Cocktail Sweet Vermouth, 0.25
oz Dry Vermouth
Martini Pre-chilled 0.25 oz Dry Vermouth, 2 Stir in Mixing Oliver
Cocktail oz Gin Glass and Strain
B52 Sherry glass 15 ml Kalua, Build None
15 ml Baileys Irish cream
15 ml Grand Marnier or
Cointreau
Pina Colada Highball 45 ml White Rum Blend Pine Apple
75 ml Pine Apple juice 2 Sherries
30 ml Coconut cream
15 ml Syrup

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