BeverageService7and8.pptx

1、1Beverage and Wine ServiceChapters 7 and 8“We drink for pleasure of our company or for taste and tactile sensations of large variety of beverages”CIA p.1242Beverages wWater,Milk,JuicewInfusions(Tea and Coffee)wFermented Beverages(Wine and Beer)wDistilled alcohol(whiskey,brandy,other spirits)wCocktai

2、ls(mixture of distilled alcohol and juice,water,etc.)3Aperitifsw“Standard”is that aperitif should be offered 30 seconds after guest is seatedwAperitif should be:nlow in alcohol so you do not ruin your tastebudsndry not sweet so you stimulate your appetitenchilled to be more refreshingnExamples inclu

3、de:lWhite wine,Fortified Wines like dry Sherry,Aromatized Wines like Vermouth or Dubonnet4Common AperitifsnFortified Wine l Wine mixed with distilled alcohol usually brandyl16-23 percent alcohollPort,Sherry,Madeira,MarsalalServed between 55 to 60 degrees FahrenheitnAromatized WinelWine which has alc

4、ohol and some type of flavoring addedwherbs,roots,bark or spicesl18-20 percent alcoholnPopular Aperitifl Kir:white wine with crme de cassis l Kir Royale:Champagne/Sparkling wine with crme de cassis 5Distilled SpiritswDistilled Spirit nmade by heating a liquid containing alcohol which converts the al

5、cohol to vapor form.Ethyl Alcohol vaporizes at 176 degrees F.The vapor is collected and condensed into raw alcohol then temperature is lowered.n100 percent alcohol is chemically pure and 200“Proof”wNatural Spirits are distilled to minimum of 190 proof,odorless,colorless,and flavorless6BrandywDistill

6、ed Wine-“brandewijn”or burnt winewDistilled from fruit,usually grapesw80 to 84 proofwTypes of BrandynCognac-double distilled from specific area of France called CognacnArmagnac-single distilled from area of France called ArmagnacnCalvados-apple brandy from Normandy,FrancenGrappa-Italian brandy disti

7、lled from pomace of grapes7Whiskey/WhiskywDistilled from Grainw5 Types of Whiskey1.American-distilled from“sour mash”which is combination of grainsle.g.Bourbon-51%corn,aged 2 years in new oak barrels,from Bourbon County,KY2.Canadian-distilled from several grains and blended with rye3.Irish-distilled

8、 barley and corn and blended with rye in Ireland4.Rye-rye5.Scotch-malted barley dried over peat fires in ScotlandwWhiskey served“up”or on the rocks w/water or sodawCocktails from Whiskey-Manhattan or Whiskey Sour8GinwUnaged,neutral spirit that is flavored with juniper berries or aromaticswTypes of G

9、innDutch/Holland Gin-generally not mixed as cocktailnEnglish Gin-180 proof then diluted to 80 to 97 proofnAmerican Gin-Neutral spirit if 190 proof and then diluted to 80 proof before bottlingwTypical Gin Cocktails-Martinis,Gibsons,Gimlets,or served with tonic and lime9VodkawSlavic word for“water”wHi

10、storically,potatoes are the base of sugarwMost vodka today is made from grainwLike gin,vodka is not agedwMany vodkas are now offered with flavorsnPeppernLemonwTypical Vodka Cocktails-Martinis,Gibsons,Gimlets,or served with juice orange(Screwdriver)or tomato(Bloody Mary)10RumwDistilled from fermented

11、 juices of sugarcanewDistilled to 190 proof then diluted to 80 proofwCan be served as high as 151 proofwStylesnLight-very dry,e.g.Puerto RicannMediumnFull Bodied,e.g,JamaicanwTypical Rum Cocktails-Cuba libre-coke and lime,Pia Colada,or w/tonic and lime11Tequila or MescalwDistilled from agave plantwF

12、rom Tequila,Jalisco,Mexico otherwise called“Mescal”wDouble distilled to 110 proof then diluted to 80 proofwTypical Tequila Cocktails nStraight“Up”or nMargarita-Frozen or“On the Rocks”12Cordials or LiqueurswAlcoholic Beverages flavored with aromatics and sweetenednAnise-Ouzo,Pernod,SambucanChocolate-

13、Crme de cacaonCoffee-Kahlua or Tia MarianFruit-Crme de Cassis,Triple Sec,Grand MarniernFlowers-Roses or VioletsnHerbals-Drambuie,ChartreusenNuts-Frangelico or Amaretto13Mixed DrinkswServer Must Know:nPrimary Liquor-Brand is importantnPossible Variations on request,e.g.Gin or VodkanGarnishnGlass and

14、Style-ice,no ice,“neat”,“up”,“on the rocks”nPopular cocktails-Bloody Mary,Gibson,Martini,Manhattan,Margarita,Gimlet,Vodka/Gin and Tonic14Mixed Drinks Service Issuesw“Club Service”-drink mixed in front of guestwJigger-2 ounceswPrice and Quality ClassificationsnWell-lower priced,house brand,below barn

15、Call-called by name,e.g.Dewars;higher qualitynPremium-“top shelf”,highest quality and pricewUse of cocktail napkin-cloth/no cloth,logow“Show”platewKiddie cocktails15Ways to serve aperitifs and distilled spirits and cocktailsw“Up”-Chilled over ice then strained as poured into glassw“On the Rocks”-ove

16、r icewWith a mixer and“twist”-served over ice with soda,water,juice and a twist of lemon or limew“Neat”-Chilled without icew“Perfect”-in a Manhattan when 1/2 of dry vermouth is substituted for sweet16Taking&Placing OrderwBe ready with suggestions,repeat the order,take orders from left to right,never substitute without askingwPlace cocktail napkins,serve from traywServe refills,empty ashtrays,be attentive.17Suggestive/Up-sellingwA positive sales approach or question that avoids an automatic“no”an