Cocktail ServiceProvision

Advanced Technical Skills – FBA 11In

Food & Beverage Service (Theory)

Mr J. Zahra

Roderick Zammit

26 January 2006

ADVANCED TECHNICAL SKILLS THEORY FBA 11

CONTENTS

Page No

11.1 Describe the main types of cocktails, mixed drinks and methods of preparation.

2

11.2 List and explain the use of cocktail and the main accompaniments. 6

11.3 Methods of preparing accompaniments 8

11.4 Explain the use of equipment required for service of cocktail. 9

11.5 State and given explanation for any legal and establishment rules/requirements for serving cocktail 11

11.6 Procedures for promoting and taking orders for cocktails in order to maximise sales and customer satisfaction. 12

Bibliography 14

Appendices 15

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11.1 Describe the main types of cocktails, mixed drinks and methods of preparation.

Frappe’: Liqueur served over a bed of crushed ice, served with two short straws and garnished with a cherry. Served in a pyramid glass.

Highball cocktails: a mixture of spirits, liqueurs with the addition of soft drinks, juices or carbonated water may be drunk at any time of the day not exceeding 2 ½ ounces of alcohol.

Champagne cocktails example: Kir Royal, Champagne cocktail, Bellini, Bucks Fizz.

Kir Royal

Ingredients: 3/4 oz. Crème de Cassis, Champagne

Mixing Instructions: Pour Crème de Cassis in bottom of Wine glass or flute, Fill with champagne, Garnish with a twist

Cobblers: Wine and spirit based, served with straws and decorated with fruits

Martini Cocktail: Reputedly named after its creator, a New York barman named Martini, the earliest Dry Martinis, before 1914, may have contained equal proportions of gin and dry vermouth. Since then, the drink seems to have become drier and drier, so that nowadays proportions of 15:1 (just a dash of vermouth) are not unknown, although the most common is 4:1.

Martini

Ingredients: 2 oz. Gin, 1/2 oz. Vermouth

Mixing Instructions: Stir over ice & Serve on the rocks or Strain into a chilled cocktail glass, Garnish with a spear of Olives

Collins: Hot weather drinks, spirit based, served with plenty of ice

Coolers: almost identical to collins but usually containing a peel of a fruit cut into spiral; spirit or wine based

Pick me up: To aid Digestion (Fernet branca, Averna)

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Daiquiris: The daiquiri was invented by an American mining engineer working in Cuba in 1896. He was expecting some high-powered guest, but his supplies of gin had run out, so he experimented with rum - and one of the world’s favourite cocktail was born.

Daiquiri

Ingredients: 1 1/4 oz. Rum, Lime Juice & a dash of Simple Syrup or Sour mix

Mixing Instructions: Shake with ice, Serve up in a Coupette, Garnish with a Lime wedge

Pousse café: Specific densities, Layered Pousse café

Ingredients: Blue Curacao, Galliano

Mixing Instructions: using a measure, pure a little Curacao into the glass. Carefully pour the Galliano over an inverted bar spoon held inside the glass with the tip touching the wall, so that it floats on the Curacao. Serve in Pousse café’ glass or tulip-shaped glass.

Toddies: refreshers that may be served hot or cold

Hot Toddies

Ingredients: 1 tsp. Sugar, Boiling Water, 1 1/4 oz. Brandy, Bourbon or Choice of Liquor

Mixing Instructions: In a mug, add 1 teaspoon of sugar and your liquor choice. Fill with hot water, garnish with an orange or lemon twist.

Non-alcoholic cocktails example: Virgin colada, Virgin Mary.

Virgin Colada

Ingredients: 1 ½ oz Coconut Syrup, 3 0z Coconut Milk, 5 oz Pineapple juice, 2 cubs Ice

Mixing Instructions: Blend at high speed until smooth. Strain into a glass and serve with a straw. Garnish with a pineapple wedge.

Basic Bar Stock for preparing cocktails:

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You will need the five basic spirits which are vodka, rum, gin, whisky and brandy and some other basic liqueurs

Basic juices like orange and pineapple juice Some carbonated drinks like tonic, soft drinks and bitters A shaker Glasses

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Methods:

Shaking- Fill the cocktail shaker up to two-thirds full with ice cubes and swirl them around

briefly. Strain any water from the melting ice cubes out of the shaker. Measure out the ingredients according to the recipe, add them to the shaker, and

close it tightly. Shake the shaker firmly for a few seconds, moving it in and out from the body. Open the shaker and strain the drink through the bar sieve into a glass. Garnish the drink if desired.

A perfectly shaken cocktail looks cloudy a first, then slowly clears from bottom to top.

Blending- Put 2 or 3 ice cubes into the blender jug Measure out the ingredients according to the recipe and put them into the

blender jug. Make surer the lid is properly closed. Now run the blender for about 10 seconds on the first setting then switch to

the second setting and blend for another 10 seconds. Pour the drink into the glass, garnish and serve immediately

Stirring- First chill a suitable glass Put 2 or 3 ice cubes into the mixing glass and swirl them around a

few times. Strain the melted ice water out of the mixing glass Measure out the ingredients according to the recipe and put them

into the mixing glass Now mix together, working from bottom to top, with a long-handled

spoon. Strain the drink immediately through the bar sieve into the chilled glass

and garnish if desired

Building- Using a measure, pour a little of the liquor needed in the glass

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Carefully pour the other liquor over an inverted bar spoon, held inside the glass with the tip touching the interior of the glass, so that it floats on the other liquor.

The layers should not mix.

11.2 List and explain the use of cocktail and the main accompaniments.

Quite often a garnish is more than an accessory. As someone pointed out in Threads, for the Old Fashioned, the garnishes are the true assets of the drink. The Old Fashioned is a special case, indeed: its flavour relies heavily on the garnishes and their proper treatment.

A garnish is usually a sublime addition that only a few palates will detect, but that every eye will miss if it's forgotten. The garnish shows your guests that you've thought of every detail.

Never make your garnishes showy or overpowering. They should have a subtle presence, calmly floating atop a drink or lurking at the bottom, soaking up the last bits of alcohol before pleasing the taste buds.

Garnishing a drink shouldn't be difficult. In fact, you only need to be familiar with the fundamental garnishes: twists, squeezes, wheels, olives, onions, maraschino cherries, mint, and fresh-picked edible flowers. Once you master these garnishes, your drink recipe box will further expand as you learn that simple garnish substitutions can make an entirely different drink. A Martini, for example, when garnished with an onion instead of the olive, becomes a Gibson.

The twist The twist, which is usually a lemon, contains all sorts of aromatic oils. In a lucid

cocktail like a Rob Roy or a Martini, the twist adds just a hint of bitter lemon. (Lime twists, though used quite often, are not as elegant.)

When preparing twists, remember to remove as much of the pith, or white part of the fruit, as possible. The pith is very bitter and too much will spoil the drink. The squeeze

The squeeze, which is also usually a lemon, is reserved for tall drinks like the Pimm's Cup that require a touch of fresh juice for accent. Usually the lemon squeeze is a sixth or an eighth of a whole lemon with both ends cut off. Any larger, and the garnish distracts from the drink.

When serving a drink with a squeeze, cut a small slit into the fruit's side. Rest the garnish on the lip of the glass, and let your guest do the squeezing (90 percent of the time, your guests will squeeze the fruit even before tasting the drink).

A lime squeeze is smaller in size than its lemon counterpart. It's the perfect garnish for any cocktail calling for fresh limejuice. The squeeze in a Daiquiri, for

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instance, adds a little unadulterated juice and a slight bitterness that helps balance the drink's sweetness.

For cocktails, first cut the lime lengthways in quarters, then cut each quarter in half, crosswise. When garnishing tall drinks, use the quarters of lime, freshly cut. (The lime squeeze is the standard garnish for tall drinks like the Cuba Libre and the Gin and Tonic.)

The wheels Wheels are called for when a drink might be a little too sweet.

Adding a wheel or half a wheel to a drink gives the imbiber something to eat or suck on after a sip of the cocktail.

Wheels are difficult to squeeze juice from but are refreshing asides to many tropical beverages. They are the perfect accompaniment to slightly sweet drinks in need of a little bravura.

Use your sharpest knife to prepare wheels. Like tomato slices, they are beautiful when cut exactly, but sloppy when done otherwise. Slices one-eighth to one-fourth of an inch in width will suffice.

The brine Olives and onions are almost always interchangeable,

depending on one's preference. Even the lowliest green olives stuffed with pimentos are a party favourite. With both these garnishes, the brine in which they're cured adds a little saltiness to Martinis and Gibsons that softens the gin's edge. One olive or onion is elegant, two is proper, and three is a meal. People who ask for extra olives in drinks should have their cocktails prepared particularly diluted. If you know an actual purist, pour out the brine from the olive or

onion bottle; replace it with dry vermouth. Perceptive friends will appreciate the essence of vermouth in their cocktails.

When it comes to flora, mint is my all-time favourite. I think the uppermost sprig is one of the greatest gifts to the bar. Atop most any tall drink or floating in a Stinger, mint adds the most delicate aroma. If you're knowledgeable about edible flowers, use blossoms to top any cocktail. Don't reserve this garnish for ladies: a well-selected flower can make a drink unforgettably unique for anyone.

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11.3 Methods of preparing accompaniments.

Ice is one of the most important ingredients needed when making a cocktail. Ice has two principal functions; one is obviously to chill the drink, the other is to act as a beater in the shaker. Although it may sound contradictory, the colder the ice, the less its cooling effect. Drinks with ice-cold cubes have to be shaken for longer than those with ‘warmer’ ice. For this reason, professional bartenders use ice cubes at a temperature of around 0C.

Ice cubes can be obtained by the use of an ice machine; you can buy them from a local ice store or make them your self in your refrigerator. Ice cubes can be obtained in many types two types of them are the dice and the half dice size, the dice is a whole ice cube and the half dice is a half ice cube.

Dice Half-Dice

Crushed ice cools a drink more, and faster than ice cubes. To make crushed ice, you need an ice crusher machine which you can find or manual or electronic, or

you can make it your self by filling a plastic bag with ice cube and hammer it until it is finely broken up.

Crushed ice

Cracked ice is similar to crushed ice but when is done the cracked ice are just ice cubes broken up.

Ice is usually stored in ice bins but use of insulated counter buckets and use of freezers is also common.

Garnish: when choosing garnish, there is no limit to what you can use, provided it is edible. Small fruit is very suitable, as well as pieces of fruits, such as apples, pears, banana slices, black currant, cape gooseberries, grapes, kumquat, lychees, maraschino cherries, melon balls and citrus fruits.

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Ice Crusher

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Vegetable garnish are suitable for savoury mixed drinks and include celery sticks, cucumber peel or slice, green olives, pearl onions and cherry tomatoes.

Fresh herbs also provide variety in or on the glass. There are also a number of things, which you can sprinkle on top of the cocktail. Chocolate flake, for example can be used on chocolate flavoured drinks, while cocoa powder and coffee also come useful. Spices such as ground cinnamon, coriander and nutmeg can be effective for dusting the

cocktail and will look pretty as well as adding a special flavour.Some drinks are traditionally decorated by decorating the glass itself,

perhaps by coating the rim with sugar as a Mint Julep or with salt as for a Margarita. To decorate the rim of the glass in this way, first run a slice of citrus fruit, such as lemon, lime or orange around the rim of the glass in order to moisten it just a little. This is done to ensure that salt/sugar stays

firmly in place. Then dip the glass into a saucer of caster sugar or salt and tap gently to remove any excess.

Decoration like umbrellas or cocktail swords may also be use but now a day they are not so popular.

11.4 Explain the use of equipment required for service of cocktail.

Equipment:

Mixing Glass: This is a form of a jug used to blend and mix clear ingredients that does not require to be shaken.

Cocktail shakers: Shakers – used for mixing certain ingredients, consisting of three parts: container, built in strainer, and cap.Boston Shaker – consisting of two parts, one glass and one stainless steel, the advantage of a Boston shaker is that is larger, and bartenders have the chance to look at the consistency of the drink through the glass.

Blenders: Mostly used while preparing drinks using ice – cream, fresh cream and eggs.

Liquidiser: Similar to a blender used mainly when doing cocktails which you need to add pieces of fruits like the flavoured Daiquiri.

Strainers: is usually used with a Boston shaker or a mixing glass, used as a strainer to hold the ice from dropping into the glass

Bar and muddler spoon: long-handled spoon is used to mix drinks, commonly used with a mixing glass or while preparing a long drink.

Cutting board / knife: For slicing fruits and garnish.

Fruit Squeezers: a manual or electric version of this utensil used for extracting the juice from citrus fruit.

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Scoop: used to do rounded garnish shapes.Ice Crusher: used to crush the ice for frappe’, or before using a blender as crushed ice is required when using a blender to protect blades.

Drip trays: are trays used in the bar so that dropping from drafts goes into them.

Glasses:

Martini Glass:The classic martini glass is defined by the straight edges of the cup expanding outward from the stem at approximately a 60-degree angle. A clear glass is typically used for serving traditional recipes, however, any variety of wild colours and stem shapes are commonly found, especially when serving flavoured cocktails. Typically 4-6 oz

Double cocktail/Hurricane Glass:The hurricane glass is all about frozen, blended drinks, and presentation. This is where pineapple garnishes, paper umbrellas, whipped cream, and cherries come into play. Typically 15-20 oz.

Paris Goblet:Wine glasses vary greatly in size and shape depending on the application. When selecting a wine glass the most important consideration to make is what type of wine is to be served. White whine and Chardonnay are typically served in 3 oz quantities; you will want to use a medium sized glass, perhaps a 6-8 oz. Red wines, because of their bold character require a larger glass, the more surface area the wine has the better its ability to release its aroma and mix with the air. Reds are served in 4-5 oz. quantities. Dessert wines or spirits use the smallest glass, usually served in 1.5-2 oz. quantities.

Old-fashioned glass:Low profile heavy glass, the old fashioned glass (also known as a double old fashioned, lowball) is one of the must-haves for any bar. Most commonly used for straight alcohol “on the rocks". Typically 8-10 oz.

Highball:The highball is usually used for ice-filled drinks that contain fruit juices or soda. It is tall and slim, making it a great glass for presentation of colourful mixes. Typically 8-10 oz

Liqueur glass:The small liquor glass is used to serve sweet, flavoured liquors such as dessert wines and Amaretto. These beverages are commonly served in small wine glasses or shot glasses, so it’s a nice touch when they are served in a proper liquor glass. Typically 2-4 oz.

Champagne flute:Champagne flutes have a considerable amount of purpose in their design. There are two distinct characteristics of the Champagne flute: First is its long thin stem, this is designed

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to keep the heat from your hand from warming the chilled Champagne. Technically, Champagne glasses should always be held by the stem, holding the cup would cause the Champagne to warm too quickly. The second trait of a proper Champagne glass is its narrow bowl. The reason behind this is to preserve the carbonation. Typically 6-8 oz.

Brandy balloon glass:The large, full base of the brandy snifter allows for maximum aeration of the beverage creating the taste and smell combination essential to get the most out of a good brandy or other straight liquor. The short stem of the brandy snifter allows the heat from a hand to slightly warm the drink. Typically 16-18 oz.

11.5 State and given explanation for any legal and establishment rules/requirements for serving cocktail.

Weights and measures:A notice must be displayed, which gives a clear indication of the measures used for the sale of whisky, rum, vodka, brandy and gin. The measures can be 20cl, 25cl, 40cl. Mixed drinks of three or more drinks are exempt from this law. Draught beer and cider mat be sold in ½ pint or pints.

Measures:If wine is sold in carafes or by the glass, then a notice must be displayed prominently showing how much wine per unit is served.

Young persons:Children under the age of 14 years must not be allowed in any bar. Remember this does not mean children of the licensee or a child in residence.A child may pass through a bar if there is no other way to reach part of the premises. Young persons aged 14 to 16 years may be allowed into a bar with an adult but may not consume alcohol. A licensee and his/her staff must knowingly allow any person under the age of 18 to purchase or consume alcohol in a bar or licensed premises.

Drinks:Remember it is an offence to permit drunkenness or rowdy behaviour on the premises.

Permitted hours:Liquor must not be sold out of the permitted hours, which are from 11:00am to 23:00pm. Extensions to permitted hours may be applied for. A resident may entertain an unlimited number of friends to drink so long as it is the resident who pays.

Licensee’s responsibility:The licensee should aim to provide a pleasant environment for the clientele. A list should be displayed outlining the laws that have been produced to protect the public. The licensee must all the times adhere to the law.

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11.6 Procedures for promoting and taking orders for cocktails in order to maximise sales and customer satisfaction.

When taking an order it is important to know exactly how the customer wants his cocktail. Example when a customer orders a martini cocktail you should ask ‘shaken o stirred?’ and ‘with ice or no ice?’

Then the timing of a cocktail is very important because if you serve a blended cocktail with eggs and you leave it there for a while and serve your cocktail will split up and you will finish up with 2 complaints because the customer waited too long and the cocktail looks horrible.

When you are selling a cocktail to a customer always try to suggest to them. Try to offer alternative like if they order a daiquiri ask them ‘would you like a flavoured one sir/madam?’

While presenting a cocktail look confident to the customer, try to make eye contact and smile. When he’s having the cocktail ask if it’s every thing fine and if the cocktail is how she/he’s wanted.

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Bibliography

Authors Book EditionYear Publisher Name

Kinton, Ceserani Theory Of Catering1999 Hodder & Stoughton Ninth Edition

Dennis R Lillicrap Food and Beverage Service1997 Hodder & Stoughton Publishers Third Edition

Other Useful Web sites :

amenwardy.com virtualbar.com mixed-drinks.com

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APPENDECIES

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Aperitif - A before-dinner drink; a drink to arouse the appetite before a meal.

Bar Glass - A glass for mixing or stirring.

Bar Spoon - A long spoon used for mixing.

Blend - The combining or mixing of liqueurs in production.

Brut - A term to describe champagne as dry.

Chaser - A drink to follow immediately after another or to fill up a strong drink. An example would be club soda, fruit juice, or water.

Crusta - A glass rimmed with sugar.

Dash - The smallest bar measurement, or a splash.

Digestif - An after-dinner drink; a drink to stimulate the digestion process after a meal.

Float - A small amount of liquor poured carefully so that it floats on a drink.

Magnum - A large, double-sized bottle

Mixing Glass - A glass for stirring ingredients together.

Modifier - An ingredient in cocktails.

Neat - An unmixed drink.

On the Rocks - A drink served with ice.

Plain - A drink without any additions, straight from the bottle.

Proof - An American system for measuring alcohol content by volume.

Sec - A term that means dry.

Shaker - A tool to mix drinks by shaking, usually involving a stainless steel container and a glass.

Squeezer - A tool to press fruit for fruit juice.

Straight Up - A drink served neat and without ice.

Sundries - Snacks at the bar, such as popcorn or nuts.

Twist - A small piece of fruit peel that is squeezed over a drink

Vintage - A description for when a particular liquor was conceived.

Zest - A small piece of a lemon or orange peel, usually the coloured part

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