PCTE Group of Institutes

Ludhiana
BHMCT-19 &4th Semester
BH-222
1916030

Food & Beverage Service – IV

P ROJECT FILE

TOPIC:- SERVICE OF DIFFERENT ALCOHOLIC BEVERAGES WITH STANDARD PHRASES

NAME:RAJAN BHARDWAJ
ROLL.NO: 1916030
OFFICIAL E-MAIL ADDRESS: rajanbhardwajpctebhmct19@gmail.com

TABLE OF CONTENT:
● INTRODUCTION
● TYPES OF ALCOHOLIC BEVERAGES
BRIEF INTRODUCTION OF TOPIC:-Humans have
been drinking alcohol for thousands of years. Alcohol is
both a chemical and a psychoactive drug. In chemistry, an
alcohol exists when a hydroxyl group, a pair of oxygen and
hydrogen atoms, replaces the hydrogen atom in a
hydrocarbon. Alcohols bind with other atoms to create
secondary alcohols. These secondary alcohols are the three
types of alcohol that humans use every day: methanol,
isopropanol, and ethanol.

TYPES OF ALCOHOLIC BEVERAGES

*DISTILLED *UNDISTILLED
ALCOHOLIC ALCOHOLIC
BEVERAGES BEVERAGES

DISTILLED ALCOHOLIC BEVERAGES

GIN-

A gin and tonic isn't complete without an appropriate garnish. Usually, a simple
lemon or lime slice would work, but many top bartenders use different garnishes to
elevate their serves.Today, it's popular to use more interesting fruits, vegetables
and spices to impart more flavour to the cocktail. The problem is that these can do
more harm than good.Garnishes affect the balance of a good gin and tonic and can
negatively impact the flavour if you use the wrong one. Used well, they should
elevate and celebrate the flavours of the serve.

To ensure this, Tristan recommends a few rules when garnishing gin and tonic:

Use woody herbs for garnishing bright and citrus-driven gins. Think rosemary, sage,
or thyme.
For classic gins with a juniper flavour, garnish with citrus like the classic lemon,
lime, or grapefruit.
It's often best not to garnish delicate, floral gins, but soft fruits like raspberry or

cucumber can work well .

BRANDY-

Brandy is usually served in a wide-bottomed, short-stemmed glass at

room temperature. To fully enjoy the brandy, hold your glass in your
hands before taking a sip. This will only enhance the taste of the drink.
You should drink brandy slowly and keep it in your mouth for a while
before swallowing. In this way you can properly take in and taste the
flavor.
It is possible to drink brandy pure, also called “neat”. You can also
combine brandy with other (non-alcoholic) drinks, make a brandy-based
cocktail. In our previous blog, we described some delicious recipes for
brandy cocktails.
WHISKY-

Ways to serve whisky

Mixed with Soda aka a Highball
The world credited the Japanese with the invention of the Highball, but
the Scots also have drunk whiskies this way since the 16th century. A rich
and heavy whisky can benefit from the adding of soda water to make it a
Highball, or what we call a “long drink”. It creates a refreshing beverage
and also dilutes the alcohol level of the whisky. It is especially enjoyable
on a hot day where all you want to do is to chill at a local bar!

With Iceball or Ice Cubes

Whisky is refreshing when it is drunk with an iceball or ice cubes. The ice
dilutes the whisky slowly while retaining most of the flavours. It is also
an excellent way to test whether a whisky can stand up to the onslaughter
of ice and water. A complex and well-balanced whisky will put up a good
fight against the ice and water, creating a multi-facade drinking
experience for the drinker. A whisky bar will serve whisky with a solid
piece of ice as it melts slower and does not dilute the whisky as quickly as
ice cubes.

Chilled
Some bars chill whisky the same way that they chill wine. Interestingly,
some whiskies perform better when chilled. We tried chilling whiskies
with overwhelming flavours, and the lower temperature does subdue the
flavours just a little to make the whisky more manageable. It is also a
fantastic way to enjoy whisky without getting it diluted with ice or water.

With a Splash of Water

Some whiskies open up only after a splash of water. Usually, the water is
served on the side with a dropper so that the drinker can add the water
when he or she wants to. In our opinion, the best way to open up a whisky
is to add a drop of water to it, swirl it around and try it again. It often

works wonder without diluting the whisky much.

Have it with a mixer

This happens mostly in a pub or a club where people look to drink more
than they should. Most of us probably started drinking whisky this way.
Add it to a mixer and enjoy it without tasting the alcohol burn. However,
as we mature and walk deeper into the whisky forest, we do forsake this
habit for more advanced ways of drinking. That does not mean that others
who drink their whiskies with a mixer are wrong.

As a Cocktail
Of course, we are familiar with whisky cocktails. These are perfect
companions for dinner or a light drink before a party. Famous whisky
cocktails such as Old-Fashioned are popular in Singapore and have
always been a favourite among many drinkers. Bartenders who shake up
brilliant whisky cocktails are valued (even treasured) by whisky lovers
because there are still some days where you want to drink something
lighter than a whisky!

Neat
Finally, the most basic serving method is to have your whiskies neat.
While this is the premium choice of most seasoned whisky drinkers,
remember that it is not necessary the best way. If you are not comfortable
to drink it neat, why not have it with ice, water, soda or even any other
mixers? There is no fixed way to drink whisky! Your bartender is more
than happy to serve you whisky in whichever way that you desired!

UNDISTILLED ALCOHOLIC BEVERAGES

WINE-

Serve your wine at the right temperature

To ensure you provide the most enjoyable tasting experience possible,
your precious nectar should not be served at too cold or, more
importantly, too warm a temperature. If you are unsure of the
recommended temperatures for serving wine, here is our handy guide to
the correct temperatures to serve white, red and rosé wines, and
champagnes:

sweet white wines: 6 to 8 °C

fruity, acidic and light dry white wines: 8 to 10 °C
complex and rich white wines: 11 to 13 °C
fruity and light red wines: 11 to 12 °C
red wines with medium or high alcohol content: 14 to 16 °C
tannic red wines: 16 to 17 °C
the finest grand cru red wines aged to maturity: 17 to 18 °C
fruity and acidic rosé wines: 8 to 10 °C
well-rounded and full-bodied rosé wines: 10 to 12 °C
champagnes and sparkling wines: 8 to 10 °C

Is your wine still a little too cool? Let it warm up in your living room,
where it can be left to breathe at room temperature—for example, in a
decanter (if aeration is suitable for the vintage in question). Also, if you
hold the bottle in your hands, the temperature will rise by a few degrees in
just a few minutes.

How should you open a bottle of wine?After carrying out the necessary
preparations, the wine serving ritual really kicks off in the sacred moment
that you open the bottle under the eager gaze of your guests. This
essential step marks the beginning of the ceremony, which is why it must
be perfectly mastered. Once again, take your time—don’t rush this step!
Examine the type of cork that is in the bottle and see how worn and
fragile it is to work out which type of corkscrew is the most suitable.

Neatly remove the foil

First of all, a foil cutter is ideal for cutting the foil in a clean and precise
way before opening the bottle. If you are using a blade instead of a foil
cutter, you should cut along the outer lip that goes around the neck of the
bottle. Once the foil has been removed, wipe the top of the bottle with a
clean cloth to remove any dust (which could inadvertently mix with the
wine when you pour the first drops).
Use the right corkscrew for the task
Choosing the right corkscrew depends on the type of bottle you are going
to open and the setting in which it will be tasted. It is also a matter of
personal choice, a mark of your signature style as a sommelier. Among
the different mechanisms that can be used to open a bottle of wine, choose
the one that best represents your story and personality, as it will remain
one of your most important tools as a master of ceremonies celebrating
the nectar of the gods.

Wine enthusiasts strive to collect all the different types of wine openers
and have one of each ready in their specialist toolkit so that they can mix
things up and handle any situation. Whatever your wine tool of choice, it
is essential not to damage the cork when opening the bottle—if a few
crumbs of cork fall into your wine, you won’t be able to drink it!

If you are opening a relatively young bottle, you can use a variety of
corkscrews, as long as there isn’t a problem with the cork. You can use a
waiter’s wine key or corkscrew, a wing corkscrew, a basic corkscrew, an
endless worm or an electric wine opener, among other models. On the
other hand, if you are opening an older bottle or a fragile cork, proceed
with caution and use a specialist lever corkscrew or a two-prong wine
opener.
BEER-

As certain what kind of beer the passenger desires.

Arrange set up on bar tray in buffet – one cold bottle of beer, which has
been wiped, standing upright; a Collins glass 2/3 full of finely chopped
ice; another Collins glass; bottle opener and Pullman cocktail napkin.
Pullman attendant should carry clean glass towel on his arm with fold
pointing toward his hand while rendering service.
Carry setup to passenger.
Place bar tray with set up on table.
Place cocktail napkin on table in front of passenger, with the Pullman
logo facing passenger.
Present bottle of beer to passenger displaying label and cap.
Pour ice from chilled glass into empty glass.
Open bottle of beer in presence of passenger, holding bottle at an angle,
pointing neck of bottle away from passenger. Wipe top of opened bottle
with clean glass towel.
Pour beer into chilled glass by placing top of bottle into glass and sliding
the beer down the side until beer reaches about two inches from top.