RAISING THE BAR
BEHIND THE BAR African Bartender’s Manual
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CONTENTS // section 01
BARTENDING // section 02
CUSTOMER SERVICE // section 03
SPIRITS // section 04
PERFECT SERVE // section 05
MERCHANDISING // section 06
COUNTERFEIT SPOTTING // section 07
RESPONSIBLE DRINKING // section 08
COCKTAILS
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WHAT IS A
BARTENDER? A GOOD BARTENDER IS SOMEONE WHO CAN MASTER MANY SKILLS, FROM INTERACTING WITH CUSTOMERS, TAKING ORDERS, SHARING KNOWLEDGE ABOUT SPIRITS AND BRANDS, SERVICE THEATRE, PREPARATION AND ORGANISATION AND UP-SELLING. • • • • • • • • • • • • • •
Professional Punctual Passionate Responds with urgency to his/her guests’ needs Clean & well groomed Knowledgeable Organised Anticipates guests’ needs & responds accordingly Confident sales person Understands bar set-up, operational & breakdown duties Full knowledge of all the products & prices within the operations Fluent in speaking about World Leading Spirits Brands Ensures guests receive the highest possible standards of service Maintains the highest standards of personal hygiene at all times
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THE BARTENDERS DALE DeGROFF Dale DeGroff is probably America’s most famous bartender. When New York’s famous Rainbow Room was opened in 1987, DeGroff was the bar manager. He opened his bar with an old-fashioned cocktail menu, offering drinks that hadn’t been ordered in New York for decades. It was a bold move, but it paid off. The cocktail renaissance that followed took the world by storm.
ANGUS WINCHESTER These days you won’t find Angus Winchester behind a bar. Instead you’ll find him travelling to bar shows, seminars and new establishments everywhere, sharing his knowledge. He advises new bars on how they should be set up and how they should be run. Angus’s favourite client is the House of Tanqueray, for whom he acts as a Global Ambassador. He is also a former Vodka Professor and a founder of the Rum Club in the UK and Australia.
COLIN FIELD Colin Field is the head bartender of the Hemingway Bar at the famous Hotel Ritz, Paris. Some say that if you visit Field at the Hemingway Bar, you may enjoy the greatest drink of your life – and the most expensive. Colin, who speaks five languages was headhunted for his job at the Ritz. He once created his own coconut liqueur in the Ritz kitchen to satisfy a customer who wanted a rare ingredient in his cocktail. Nothing stops this man from making sure his customers never forget their visit to the Ritz.
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TOOLS OF THE TRADE
BEHIND THE BAR
A bartender without the right tools is like a fine artist without paints or paint brushes. There are two kinds of tools you should have as a bartender: those you keep on you at all times and those you keep behind the bar — within reach.
Cocktail shakers. Cocktail shakers are essential for mixing ice-cold drinks. The standard shaker has a strainer built into it, but the Boston shaker doesn’t. You will therefore need a separate strainer to strain some cocktails.
ON YOUR PERSON
Strainer. Some cocktails are mixed using leaves or fruit chunks and you have to strain them out before pouring the cocktail. The Hawthorn strainer has a spring coil, allowing you to fit it over a variety of different glasses. For cocktails that need to be strained twice, strain the drink into a cold glass and then into the appropriate cocktail glass.
A bottle opener. Try and use a bottle opener that opens beer and wine. A “waiter’s opener” can easily fit in your pocket, so even if your bar has fixed openers, you’ll feel happier knowing you won’t be caught without one.
Speed pourers (or shot measures). Speed pourers are not allowed in some bars, either by law or by order of management. If you are allowed them, make sure they are fitted to all bottles and face the same way in your speed rail – it will help your rhythm.
A lighter. Many bars nowadays are nonsmoking. However, if your customers are allowed to smoke, offer a lighter before they reach for their own.
Optics. Optics do a great job of displaying your brands to your customers. Grouping a few key brands together at eye level helps your customers decide what they want to drink. And because it’s easier to pour your drinks in batches,, you’ll y be more efficient behind the bar.
Pens. Your customers will need a pen at some point to sign credit card slips, so make sure you have a few working pens ready.
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Ice Well. Stores huge quantities of ice for quick access in large spirits bars and cocktail bars. Ice must constantly be stocked up and clean.
Bar Caddy. A container that holds straws and napkins neatly on the bar. Straws and napkins are to be constantly stocked and looking tidy.
Fruit Insert. Holds fruit for quick access. Having fruit easily available helps with the speed of service. At the start of every shift they must be cleaned and ďŹ lled up. At the end of the day, fruit must be put away and inserts cleaned.
Knife. Used to cut fruit and garnish on the bar. It is quick and easier for a garnish to be cut at the bar and in front of customers than to wait for the kitchen to cut it. Clean after every use as the acidity of fruit blunts the blade. Should always be kept on the cutting board.
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BAR SET-UP & DESIGN Ice scoop. Never use your hands to put ice in a drink and never scoop up ice with a glass — you could break the glass, or chip glass into the ice without realising (extremely dangerous). Instead, get yourself a good metal ice scoop that can fill a glass in a single scoop. Garnish picks. Ensure you have a good supply of garnish picks next to your garnishes at the beginning of the night. Not all drinks require garnish picks, but skewering the garnishes that do – like olives in a Martini – creates an excellent impression. Straws. Cut your straws to different lengths according to the size of the drinks you usually serve. If you serve lots of drinks in short glasses, make sure you have enough short straws. Bar towels. The bar countertop will get wet and sticky whether people spill their drinks or not. All you can do to prepare yourself is make sure you have a few damp towels behind the bar. Ensure they are easily accessible, and whenever you have a spare moment wipe down your counter top. Coasters. A clean countertop is a great way to make a good impression on your customers. Coasters are another way to keep your counter top and tables clean, but always make sure you have fresh coasters for new customers and continually wipe all surfaces.
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Customers always notice when a bartender is working efficiently, and it never fails to impress. Follow these basic rules to become efficient behind your bar: Take just one step! Everything you need behind your bar should be no more than one step away, even in large bars. Prep, prep, prep! Before your shift begins, cut all your garnishes for the evening, and then cut extra. Fill your ice trays and leave a refill bucket nearby. Cut straws, stock up on garnish picks, lay out coasters, fill juice containers and liqueur bottles. The better you prepare for the evening, the smoother it will run, leaving your customers happy. Make a place for everything. And leave everything in its place. If you put things back where you found them, you’ll never waste time looking for them again. Arrange your speed rail. Stock your speed rail with standard and premium brands. This will make it easier for you to up-sell if you suggest an alternative brand. Arrange your back bar. Your back bar is your “shop window’’ where customers figure out what to drink. It’s also another opportunity for you to impress people by setting up in an efficient, economical way.
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SPEED Use both hands. If you’re free pouring a drink with one hand, you could be adding ice or putting a straw in a second glass with the other. Using both hands can halve the time it takes to process an order. Free pour wherever possible. The owner of your outlet may not allow bar staff to free pour. If so, ask your boss if you can practise and practise until you are perfectly accurate every time. The set-up. Remember, everything you need in your bar should only be one step away from you. Clean and prep as you go. Don’t wait until you’ve run out of shakers to clean one. Don’t wait until you’ve run out of change to get more. Each time you serve a drink, your bar should be as close as possible to a perfect set-up. Consolidate orders. Take two or three orders at a time. This way, you’ll only have to turn to your beer fridge or go through the process of making a Martini, once.
Look for work. Keep busy throughout your shift. If you’re always looking for work, you’ll find that fewer things go wrong because you’ll have already dealt with them. Move efficiently. You will work faster if you move efficiently around the bar and always think ahead. For example, scoop ice into all your orders at once. Or, if you work as part of a team, try to develop a system that everyone understands to keep you all working together. Practise makes perfect. Each time you process an order think about the smoothest, quickest, most efficient way to do it. The more you practise, the quicker and the better you will get. Know your prices, your recipes and your customers. Each time you need to check the till or the menu for a price, you slow yourself down. However, every time you explain a recipe or know prices on request, you will impress your customers.
Order the order. Always start by repeating the order to avoid getting it wrong. Start with drinks that take a long time to make, and finish with ready-to-drink products.
Bartending five-point summary 1. Always carry a bottle opener, a lighter, and a few working pens. 2. Always have the following within reach behind your bar: cocktail shakers, a strainer, optics, speed pourers or shot measures, an ice scoop, garnish picks, straws, bar towels and coasters. 3. Everything you need behind your bar should be no more than one step away. 4. Thinking ahead and continuous work are the keys to a speedy service. 5. Practice makes perfect.
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BAR
ETIQUETTE Rules and procedures need to be followed behind a bar inorder for maximum productivity and efficiency. • Leave it the way you found it When leaving at the end of a shift, make sure the bar is clean and tidy. Leave it the way you would like to find it. If there is any fruit or mess left, it could attract pests and rodents. • Use it, clean it, put it back When you use any equipment, ensure it is cleaned after use and put back where it was found. This creates a clean and neat working environment and allows for equipment to be used again quickly when required. Stock and equipment must always be put back in its “home”. This prevents a delay when the item is needed and can’t be found. • Body language Body language should be warm and welcoming. A bartender should never stand with their back to the customers. It shows lack of interest and you can’t see who is at or approaching the bar. • Teamwork Working as a team leads to a great working environment and excellent service. Communicate with each other at all times. Letting other bartenders know you are behind them or near them can prevent accidents and spills. Calls across the bar can result in items being passed quickly or orders given. Verbal codes between the bartenders can be given to make service look smooth. These codes keep the customer in the dark and unaware of what is happening behind the bar, giving them the pleasure of watching a smooth operation. • Listen Keep one ear listening to the customer and one ear on what is happening behind the bar. If you hear that another bartender needs to make a drink you are already making, then say you will make one more.
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Free Pouring It is essential to learn the basics of Free Pouring. Even if your establishment does not like the inconsistency that is associated with it. Free Pouring can be a disaster if done incorrectly and not regularly practised, but if practised it is just as accurate. It is the art of pouring without the aid of a jigger or measure instrument. The same concept of Free Pouring can also be used when using a jigger to make it look more stylish. When pouring, the bottle needs to be nearly vertical with the base in the air. This ensures that the optimum pressure is on the speed pourer, this will allow for consistent pouring and accuracy. The base of the bottle needs to be swung upright, with the speed pourer aiming directly into the glass/shaker to avoid spillage.
Safety Cut The cut refers to the point when the ow of liquid stops pouring out of the speed pourer. To ensure the cut is clean and smooth takes practise. Whilst still pouring, the base of the bottle must drop down smoothly until the liquid stops pouring. The tip of the speed pourer must remain in one point, aiming into the glass/shaker to avoid spilling or overshooting the rim. This downward motion needs to be smooth and consistent to ensure a perfect cut every time.
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KEY POINTS FOR
EFFECTIVE INTERACTION Eye contact Smile on your face Appropriate greeting Take order Make order The farewell Anticipating the guest’s needs
THE PERFECT SERVE Correct glass Ice Spirit Mixer Garnish Straws Napkin Serve
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PERSONAL
HYGIENE CHECKLIST GUYS Hair neat and clean Clean nails Neat facial hair or clean shaven Clean uniform Pleasant odour Fresh breath Well groomed GIRLS Hair tied up Presentable make-up & perfume Minimal jewellery Neat nails Fresh breath
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THE NAME VODKA COMES FROM THE RUSSIAN WORD FOR WATER: VODA The countries of central and eastern Europe, as well as Scandinavia, are the highest consumers of vodka in the world. The name, vodka, comes from the Slavic word for water. Historically, it refers to the act of distilling alcohol and then diluting it with water. Today, vodka is one of the world’s most popular spirits. Vodka mixes with just about anything, but the real European vodka lovers still swear it tastes best when ice cold and drunk neat. HOW IS IT MADE? Vodka is distilled from fermented grain, such as rye or barley, but can also be made from potatoes. Top brands are distilled and then filtered a number of times to ensure that they are extremely pure. HOW DOES IT TASTE? There is clear vodka and flavoured vodka. Clear vodkas have a clean, pure alcohol smell and taste. Flavoured vodkas are available in just about any flavour you can imagine. VODKA KEY FACTS: • In the 15th century a type of vodka was used for making gunpowder in Sweden.
Vodka is distilled from fermented grain, such as rye (left) or barley (above).
VODKA IS A TYPICAL LLY COLOURLESS LIQUIID, USUALLY DISTILLED FRO OM FERMENTED GRAIIN.
• Vodka is fermented from grain, and is normally colourless. • The main reason why vodka became so popular in Russia was because the spirit never froze in the hard Russian winters, due to the high alcohol content.
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IF VODKA IS MADE FROM SUGARCANE, IT’S CALLED DA IF MADE FROM A FERMENTABLE GRAIN, IT’S CALLED A
VODKA TIMELINE
1505
1917
Russia begins to export vodka to Sweden
Following the Russian revolution, a number of refugees took their skills and love of vodka to other parts of the world
1174
1864
Vodka Invented
Piotr Arseneevich Smirnoff starts producing vodka
1716 Owning a distillery became the exclusive right of nobility
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1450
1894
1950
Vodka first produced in large quantities
Russia produce a new law making production and supply a state monopoly
The cocktail Moscow Mule invented
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Vodka Distillation Method
3
1 2
1. WASH STILL The wash (a combination of grain, water & yeast) is added to the wash still and heated. The alcohol vapours rise out of the still tube in steam form. 2. CONDENSER The steam vapours from the heated wash still are slowly cooled and the alcohol condenses back into liquid.
4
3. SPIRIT SAFE The pure liquid alcohol is collected into the spirit safe. 4. SPIRIT RECEIVER When all of the alcohol has been collected, the spirit receiver is removed and the ďŹ nal vodka liquid can be bottled.
Triple Distillation Process: The alcohol is re-distilled at least three times to increase the purity.
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History and Heritage
Unique Brand Features
Piotr Arseneevich Smirnoff (known as PA) opened a distillery and began producing his own brands of vodka in 1864. After the Bolshevik revolution Vladimir Smirnoff, PA’s third son, escaped from Russia, arriving in Poland in 1923 and founded the company Pierre Smirnoff Sons.
The clean, colourless, odourless qualities make Smirnoff Vodka perfect for mixing. Smirnoff has become the most Awarded Vodka Brand at the San Francisco World Spirits Competition, winning a “Gold Medal” in 2003, 2008, 2009.
In 1933 Vladimir sold the rights to begin producing Smirnoff vodka in North America. It wasn’t until the 1940s that vodka became popular. Today, Smirnoff Red is the number one premium vodka brand in the world, sold in over 130 countries and still made according to the traditions of PA Smirnoff. It is also the number one selling premium spirit in the world.
Production Smirnoff Vodka is distilled three times to produce an exceptionally clean, consistent and high proof neutral spirit. It is then filtered to remove impurities, making the difference between a good vodka and a great vodka. Every drop of Smirnoff takes at least eight hours to filter through charcoal in a 10-stage process. Charcoal can be more effective at removing impurities than other forms of filters such as paper, limestone or sand. Smirnoff charcoal is specially sourced from birch and oak trees from one approved charcoal supplier in Poland. Once filtered, Smirnoff is finally blended with de-mineralised water to the correct ABV. The result is a smooth and neutral premium spirit – colourless, odourless and flavourless. After more than 57 quality checks throughout the production process, every batch of Smirnoff is taste-tested by a professional sensory panel and scored from 1 to 10 – “10” being perfect. Smirnoff consistently scores above 9.
Typical Smirnoff Customer Your typical Smirnoff customer is lively, fun and uninhibited. The drink has a wide appeal because it mixes with just about anything.
Smirnoff Red Smirnoff Red is triple distilled. After distillation, the spirit is filtered in a 10-stage process through Polish charcoal for up to eight hours to ensure that all impurities are absorbed. Smirnoff No. 1 uses no additives.
Smirnoff Black Smirnoff Black is a pot-distilled vodka with a smooth, unique taste. Using the traditional Russian method, it is distilled in small batches in copper pot stills, to create a vodka that has both original character and lasting rounded smoothness, culminating in an animated finish.
Smirnoff Blue Smirnoff Blue is a vodka that is distilled to a high ABV/Proof.
Smirnoff Flavours Smirnoff Flavours are flavoured vodkas that include citrus, raspberry, orange, vanilla and green apple. Smirnoff flavours availability vary by individual markets across Africa.
Smirnoff Ice Smirnoff Ice is a ready-to-drink Smirnoff variant mixed with the classic taste of lemon and served in a convenient can/bottle format. Smirnoff Ice is the World’s No. 1 ready-todrink product.
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GIN IS RE-DISTILLED AFTER THE BOTANICALS (HERBS, SPICES & FRUIT) ARE ADDED, TO FIX THE FLAVOURS INTO THE GIN In 16th century Holland, the Dutch had developed the first flavoured spirit. By the 17th century, the English distilled their own gin and the drink became popular throughout England. When cocktails were popular in the 1920s and 1930s, gin became the spirit for many famous drinks, including the Martini. Today, the marketing of top brands has revived the image of the drink. Consumers have realised that there is great variety in gin.
HOW IS IT MADE? Gin is made using a pure spirit alcohol base made from maize or barley. The distillers then add certain botanicals – plant products – to the alcohol to give it flavour. “London dry gin” is a term used to describe a dry gin. Most gins are dry nowadays, but the term came about at a time when a variety of both sweet and dry gins were available.
HOW DOES IT TASTE? Gin’s distinctive flavour comes from juniper berries. Some of the other botanicals that are used in making gin include: anise (adds a very subtle liquorice flavour), angelica root, orris root, cinnamon (adds a subtle spiciness), coriander, cardamom, ginger, lemon peel, orange peel and cassia bark.
GIN KEY FACTS: • • • • • • • •
All gins start with a neutral alcohol base Juniper berries flavour all gins Botanicals (a mix of herbs and spices) are also added Gin is re-distilled to fix the flavours Gin retains its clarity throughout its life Produced in column stills Originated in Holland In the 1720s 1 in 4 houses was producing gin, as it was safer to drink than the water
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Produced in column stills. The resulting spirit is high-proof, light-bodied, and clean with a minimal amount of congeners (flavour compounds).
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GIN TIMELINE 1650
1720
Gin invented
Gin madness sweeps England
1870 Tonic Water is invented and so the G&T is born
1915 1655
1751
Commercially produced in England for the first time
William Hogarth creates the engraving ‘Gin Lane’
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Raffles Hotel in Singapore creates the seminal cocktail the Singapore Sling
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Gin Distillation Method
2
4
1 3
5
1. WASH STILL
3. CONDENSER
The wash (a combination of the ingredients and water) is added to the wash still and heated. The alcohol vapours rise out of the still tube in steam form.
The steam vapours from the heated wash still are slowly cooled and the alcohol condenses back into liquid.
2. BOTANICALS BASKET The blend of botanicals (herbs & spices) are added to flavour the gin and then re-distilled to infuse the flavour.
4. SPIRIT SAFE The pure liquid alcohol is collected into the spirit safe. 5. SPIRIT RECEIVER When all of the alcohol has been collected, the spirit receiver is removed and the final gin liquid can be bottled.
‘Triple’ Distillation Process
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HISTORY AND HERITAGE
FLAVOURS
Alexander Gordon was one of the first to pioneer the distillation of fine quality gin. In 1769 he founded his distilling business in the Southwark area of London and began perfecting his own brand using only the finest natural botanical ingredients to create the flavour that he desired.
• 9 out of 10 juniper berries are not good enough for Gordon’s • The great taste of Gordon’s is consistently delivered by combining the finest quality ingredients in a unique recipe, at the state-ofthe-art production facilities
The success of Gordon’s gin continued into the 20th century and in 1903 the distinctive squarefaced, green bottle for the home market was introduced. In 1925 Gordon’s Gin was awarded its first Royal Warrant by King George V. The years 1941 and 1952 saw Gordon’s receive two more Royal Warrants from HM King George VI and HM Queen Elizabeth II respectively. Today, Gordon’s continues to be the world’s #1 international gin.
UNIQUE BRAND FEATURES • The instantly recognisable boar’s head on the bottle is based on the family ancestors’ coat of arms • Gin’s crisp, refreshing taste offers a genuine alternative to beer, specifically for the early evening occasion, and its sophistication matches that of white wine
TYPICAL GORDON’S CUSTOMER PRODUCTION The finest juniper berries, coriander and other botanicals give Gordon’s gin its special taste and flavour.
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Your typical Gordon’s consumers are 30-50 year old men and women.
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The native central American people utilised a fermented drink called “pulque” which was made from the agave plant. The conquerors from Europe brought with them the technology of distillation and a new liquor was created from the distillation of pulque, called “Wine of Mescal”.
All tequila, by law, must be double distilled. Depending on the type of tequila, the liquid is then either bottled or can be aged in oak barrels for up to seven and a half years.
“Wine of Mescal” was made in many different regions and over time the produce of one specific region gained notoriety over the rest. This became known as “Tequila - Wine of Mescal”. The name is due to the fact it was made in the region known then as Tequila.
Tequila has a definite alcohol edge but the main flavour is that of the agave plant which results in a far more vegetal flavour than grainbased spirits.
Jose-Antonio de Cuervo was granted the first concession from King Carlos IV of Spain to commercially produce Tequila in 1795.
HOW DOES IT TASTE?
As with other spirits that are aged in barrels, tequila will take on some of the flavours of the wood.
TEQUILA KEY FACTS
HOW IS IT MADE? Tequila is made from starches contained within the heart of the agave plant. The plant is harvested by cutting away the leaves to reveal the heart of the plant which closely resembles a large pineapple, this is called a “piña”. The “piñas” are steamed in an adobe (clay) oven for up to 48 hours. They are cooled for another 14 hours before they are taken out of the ovens. The “piñas” are then ground to a pulp and washed with de-mineralised water to extract the agave juice. Natural yeast is added to the agave juice to ferment the liquid over about 19-21 hours.
• Made from the starches of the agave plant which is not a cactus but a succulent, closely related to the lily family of plants • By law, tequila must be made in certain parts of Mexico to rightfully be called tequila • A common myth is that tequila should have a worm in the bottle — this is specific only to mescal and not tequila • The most common ritual is to have a shot of tequila followed by a lick of salt and a slice of lemon (you can also use cinnamon powder and a slice of orange)
TEQU TE QUIL QU I A TI IL T ME M LI LINE NE 1500 First tequila produced in Mexico
1800
1873
2010
1st barrel-aged tequila is produced by La Taverna de Cuervo
Cuervo is the first producer to export to the USA
Jose Cuervo is the oldest and largest tequila producer in the world
1758 Casa Cuervo Tequila business established
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1812
1900
The Cuervo distillery, Fabrica La Rojeña is established
Modern Jose Cuervo Tequila company established
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HISTORY The free spirit of Jose Cuervo Especial® – more affectionately known as “Cuervo Gold®” – has provided the inspiration for countless memorable moments over the years. Sometimes it seems like everybody has a Cuervo Especial® story to share. This irresistible playfulness has helped Cuervo Especial® become an instantly recognisable icon – and the number one selling tequila in the world. Jose Antonio de Cuervo was the first tequila producer, obtaining the land from the King of Spain in 1758, before Mexico became an independent republic. In 1795, Jose María Guadalupe de Cuervo made the very first Vino Mezcal de Tequila de Jose Cuervo when he received the first official permit from the King of Spain to produce tequila commercially.
PRODUCTION Real tequila is made from a plant called Blue Agave. Only the Agave Azul Tequilana Weber variety (Blue Agave) can be used for tequila. The Blue Agave is commonly mistaken for a cactus, but it is really a relative of the lily (amaryllis) family. Experience, handcraftsmanship and recipes have been handed down from generation to generation. Jose Cuervo has been making tequila the same way for over 250 years. Carefully choosing the best agaves, meticulous fermentation and distillation, and final processing result in the world’s finest tequila.
UNIQUE BRAND FEATURES Jose Cuervo Especial® is the No. 1 selling tequila worldwide … for good reason.
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5 BOTTLES OF JOHNNIE WALKER ARE CONSUMED
EVERY MINUTE AROUND THE WORLD
Today, Scotch whisky is the world’s leading whisky and outsells every other whisky in world markets. Scotch whisky is exported to about 190 different markets all over the world. Major markets include the European community, USA and Japan. Other types of whisky include Irish whiskey and bourbons.
HOW IS IT MADE? Scotch whiskies, by law, must be matured and blended in Scotland. They are generally distilled twice while Irish whiskey is distilled three times. Single malt whiskies are made from 100% malted barley and are the product of a single distillery. Single grain whiskies are made from wheat or maize and a little malted barley. Blended whiskies are made from a combination of various other kinds of whisky.
HOW DOES IT TASTE? Single malt whiskies tend to have spicy, fruity, peaty or malty flavours. Single grain whiskies tend to be lighter and softer with more delicate tastes, depending on how they were made. Blended whiskies are usually more complex, with a more sophisticated and pleasing smell.
WHISKY KEY FACTS: • Scottish whisky is spelt without an ‘e’, whereas Irish and American varieties are spelt ‘whiskey’. • Scotch whisky must be distilled and matured in Scotland, be at least 3 years old and have an alcohol content of at least 40%. • Approximately 2% of whisky maturing in barrels evaporates each year. This evanescent gift is known as “The Angels’ Share”.
Classic copper pot still.
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WHISKY TIMELINE 1494 14 4
116 644 44
1778 11780 80 0
Fir F irrst st wr writte writte wri tten n reco reco ecord rd d off w wh hisky hi sky y
Fir F irrst dut du uty on alcohol co oho hol h o icc ol ssttreng ength h of o w whi wh h sk sky ky
There Th ere were wer ere about abo a u 8 lega ut eg l distilller d leries ies ess an and d 400 4 0 illeg illleg leg gal al on oness one
1908 19 8 Joh J oh hnni nnie e Walk alker err s idi str id d ng ng man m n is is cre reate ated ate d by by cart arrtoon artoon oonist ist stt To Tom To om Brown Brown Br w e
115 50 05 5
1690 0
118 805 5
Gui G uilld uild ui d of Sur urgeo geon on B Barb arbe arb erss, Edin ers dinbur bu gh bur gh, h grran g rra an nte nt te ted char a ter err to o se sell whisky whisky
First Fir Fi F stt rec record rded d exp export ort ort off wh o whi hisk sky ky to t Irrela eland nd d
Joh J oh hn Walk alker is is bor born rn at Tod odrigg odr d igg gg g gs farm ffar m, nea m, nea ar Kilm ilmarn arnock arn ock ck k – the he jou o rne rney ney begi g nss
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Whisky Distillation Method
3
1 2
1. WASH STILL The wash (a combination of barley, water & yeast) is added to the wash still and heated. The alcohol vapours rise out of the still tube in steam form. 2. CONDENSER The steam vapours from the heated wash still are slowly cooled and the alcohol condenses back into liquid.
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4
5
3. SPIRIT SAFE The pure liquid alcohol is collected into the spirit safe. 4. SPIRIT RECEIVER The whisky is stored in oak barrels for at least 3 years, maturing the avour and strength. 5. BLENDING When the whisky is matured, it is blended with up to 30 other whiskies to create the perfect avour.
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HISTORY AND HERITAGE • Giacomo Justerini came to London in 1749 and established himself as a wines and spirits merchant along with George Johnson. • In 1760 Johnson & Justerini won the first of their nine royal warrants (as suppliers of fine wines and spirits to the royal household) from King George III. • In 1831 the company changed its name to Justerini and Brooks when it was bought by Alfred Brooks. • A string of Hollywood stars and celebrities firmly establish J&B Rare’s position as the party whisky across the world. • Today, from Europe to the Americas to Asia, the world’s number one party whisky continues to grow, as partygoers reach for the famous red and yellow label when they want to release that party spirit.
PRODUCTION • The bright, light colour of J&B Rare comes from the way Speyside malts are matured in the casks. • J&B Rare uses more single malts in its blend than many other blended whiskies. • The number of single malts give it a unique taste which allows it to cut through mixers. • Speyside single malts create a delicate, subtle taste of fruity flavours; you can detect a hint of apples and pears. • The blend of 42 malt and grain whiskies that make J&B Rare is designed to create an overall balance, so no flavour dominates over the rest. • J&B Rare has a number of different whisky variants – among them are the smooth J&B Jet, the 15 year old J&B Reserve and the pure malt J&B Exception.
UNIQUE BRAND FEATURES • J&B is an imaginative brand which provokes nights of unexpected possibility. • 70% of J&B Rare is consumed between 11pm and 5am in its top market, Spain. • J&B has enjoyed several Hollywood “appearances”.
TYPICAL J&B CUSTOMER Between 21 and 34, optimistic, fun loving and ambitious.
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HISTORY AND HERITAGE
UNIQUE BRAND FEATURES
John Walker founded the business in 1820 and sold a range of goods including coffees, teas, wines and spirits. John’s first son, Alexander, took control of the business in 1857 and, in just over 30 years, transformed it into an international whisky business. In 1999 the “Keep Walking” advertising campaign was launched with the aim to inspire consumers to progress in their lives.
The unique slanting label, the square bottle, as well as the icon of The Striding Man are all instantly recognisable features of the Johnnie Walker brand.
PRODUCTION • Top quality barley is naturally processed for distilling. It is ground to a rough flour and mashed by passing hot water through it. • This extracts a sweet liquid to which yeast is added. The mixture ferments and produces a type of crude beer, which is then distilled. • The alcohol boils at a lower temperature than the other ingredients and releases vapours. These are condensed into a clear, strong liquid, which is distilled for a second time. • Then it is put into oak casks to be matured. d. The whiskies that make up Johnnie Walker er Black Label are matured for a minimum of 12 years. Approximately 40 whiskies are blended nded to make Johnnie Walker Black Label, and in the region of 35 whiskies are used for Johnnie hnnie Walker Red Label.
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TYPICAL JOHNNIE WALKER CUSTOMER Your typical Johnnie Walker customers are men who have just started in their careers and are looking to signal that they are on their way to success. They are typically between 25-35 years of age.
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JOHNNIE WALKER RED LABEL • The No. 1 selling Scotch whisky in the world. • Originally created in 1906 as Special Old Highland Whisky. • Bold, characterful flavour that is ideal for drinking slowly..
JOHNNIE WALKER BLACK LABEL • The No. 1 selling 12 year-old Scotch whisky in the world. • Originally created in 1907 as Extra Special Old Highland Whisky, became Black Label in 1909.
JOHNNIE WALKER GOLD LABEL RESERVE. A CELEBRATION OF THE BLENDER’S ART • The blender has handpicked his favourite whiskies, including casks of Clynelish Malt Whisky (whose water source flows from the Kildonan Hills, where gold was discovered in 1868) from selected reserves and then skillfully blended them to create a bold, confident blended Scotch Whisky that is as luxurious and indulgent as its name suggests. • In taste; golden smoothness with a smooth balance of sweet fruits and creaminess, with a woody and light sweet, smoky finish. • Best enjoyed in a tall glass with crushed ice and a slice of orange.
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JOHNNIE WALKER PLATINUM LABEL PRIVATE BLEND • Is inspired by the Walker family’s tradition of creating “private blends’ and has been crafted by today’s master blender to meet the needs of today’s sophisticated and progressive consumers – the “new whisky set”. • Is crafted from single malt and grain whiskies matured for a minimum of 18 years. • Johnnie Walker Platinum Label is a supremely rich, contemporary and complex 18 year old blend characterised by a sweet, elegant Speyside style and subtle Islay smokiness.
JOHNNIE WALKER BLUE LABEL • Johnnie Walker Blue Label is blended from the world’s rarest and most expensive Scotch whisky reserves. • Each bottle is individually numbered and hand polished. • It is a dark, full gold with shades of amber. It has a subtle, teasing taste of dark chocolate, smoke and spice. • It is a blend of 16 whiskies and is known as, “the blend that cannot be beaten”. • Best enjoyed from a balloon glass, accompanied by a glass of chilled spring water to cleanse the palate before you savour each sip.
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THERE ARE MANY DIFFERENT VARIETIES OF RUM. AS A GENERAL RULE, THE DARKER THE RUM, THE RICHER THE FLAVOUR Ancient Indian, Chinese and Malay people originally made rum. The tradition spread out from these regions, where a variety of languages contributed to a variety of different names being chosen for the drink. Eventually rum became the established and well-known name we know today. Now there are many rum producing regions in the world. Most rum has its origin in the Caribbean where the drink has become a symbol of laid-back island lifestyle. HOW IS IT MADE? Rum is distilled from sugar cane juice or from molasses. Different countries have different restrictions on the alcohol content and the distilling methods of rum. This depends on the source of the sugar by-product, the amount
of time the rum spends in the barrel, and the strength of the rum when it is bottled. There are three main varieties of rum: Light rums, which have relatively little flavour. Golden rums, which get their colour from being aged in wooden casks but are often flavoured with spices. Dark rums, which are aged for longer in charred barrels and have a richer, stronger flavour. HOW DOES IT TASTE? Light rums have only a slight sweetness. Very dark rums have strong molasses and caramel flavours.
Produced in column stills. The resulting spirit is high-proof, of light-bodied and clean, with a minimal amount of congeners (flavour compounds).
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THE MAJORITY OF THE WORLD’S
RUM PRODUCTION
OCCURS IN AND AROUND THE
CARIBBEAN RUM TIMELINE 1651
1664
First documented case of rum
Captain Henry Morgan is knighted and appointed Lieutenant Governor of Jamaica
1944
1655
1789
British Navy captures Jamaica and discovers rum
George Washington has a case of rum at his inauguration
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Captain Morgan Rum Company formed by Joseph E. Seagram & Sons, Inc in Jamaica
1996 Captain Morgan ships 1,000,000 cases in US for first time
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Rum Distillation Method
3
1 2
4
1. WASH STILL
3. SPIRIT SAFE
The wash (a combination of sugar cane molasses, water & yeast) is added to the wash still and heated. The alcohol vapours rise out of the still tube in steam form.
The pure liquid alcohol is collected into the spirit safe.
2. CONDENSER The steam vapours from the heated wash still are slowly cooled and the alcohol condenses back into liquid.
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4. SPIRIT RECEIVER The pure alcohol is now blended with molasses or aged in oak barrels to create the avours of dark rum.
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HISTORY & HERITAGE • In 1654, a young Henry Morgan left Wales for the West Indies and never looked back. • A born leader, he quickly made Captain and became famous as a legal pirate or buccaneer. • He defended British interests, pioneered expeditions to the “New World” of Barbados in 1655 and Jamaica in 1660. • His awesome exploits on the high seas earned him a knighthood in 1674 and by 1680 the swashbuckling buccaneer had become Sir Henry Morgan, plantation owner and Lieutenant Governor of Jamaica. He died in 1688. • In 1945, the Captain Morgan Rum Company was formed by Sam Bronfman of Seagram & Sons Inc in Jamaica and subsequently built up the world’s largest stocks of the finest Caribbean rum. In 1953, Bronfman discovered the Levy Brothers, pharmacists who had been adding medicinal herbs and spices to their rum. He bought the rights to their rum and Captain Morgan Spiced was born.
PRODUCTION • Made with sugar cane molasses, water, mash and yeast, Captain Morgan Original Spiced is distilled in a continuous still. • Once distilled, the clear spirit is then aged in oak barrels for up to a year. This ageing process produces the rum’s golden colour and flavour characteristics. • A top secret mix of exotic island spices (indigenous to the Caribbean), fruit flavours and vanilla is blended with the rum mixture during the final stages of production. • The result is a rum of distinctive and satisfying flavour.
FLAVOURS • Blended with a recipe of secret spices, with a subtle hint of vanilla. Medium body and sweetness, with hints of honey and a golden amber tint. • To ensure that just the right amount of vanilla flavour comes from the wood, our master blenders constantly monitor all of the rums as they are maturing. Then, they carefully choose and blend each rum. • The vanilla notes in Captain Morgan Original Spiced complement cola perfectly. Captain and Coke has become a popular bar call around the world. • Only when the blend is right do they enhance the mellow taste with unique fruit flavours and spices.
UNIQUE BRAND FEATURES • Typical Captain Morgan customers are between 18 and 29, focused on friends and having fun.
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MORE THAN 2 000 GLASSES OF BAILEYS ARE CONSUMED AROUND THE WORLD EVERY MINUTE OF EVERY DAY
Liqueurs were made as early as the 13th century. Nowadays, liqueurs are made worldwide and are served in many ways: by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails. The word “liqueur” comes from the Latin word “to dissolve or melt”. All Al ll li liqu liqu que queu eu u urs rss are re ble lend nds, s, even those with a primary flavour. Ther ere r are many types of liqueurs, however the most popular are the cre re eam liqueurs – those that use da airy cream and flavourful spirits t as ts their base.
HOW ARE THEY MADE? The original liqueurs wer we ere made from fruits, with more re e exotic ingredients such as coco in co oco onut or tropical fruits bei eiing introduced latter in e. Crre m liqueu Crea urss can n be made by co comb om ining on ne off a var ariety of spirit ar ba ase s s wiith h daiiry ry cre ea am m. Baileys, th he wo worlld’ d s nu numb mberr one liqueur, mb use us ess trriip plle di dist istil stil st ille ed IIrrish whiskey.
LIQUEUR TIMELINE 1703 The firs rst st li liqu queur que urr rec recipe re cip ipe pe p e “E Elix ix Vege Veget Ve getal al al de la de aG Grrra ande nde-Chart -Ch C art a reu re e se” se” u un nv vei eiled led
1974
2007
Ba B Bai ailey leys eys Iris ish sh Cre ream e m liq que eu ur was w a as la laun un u nched nc hed ed
Bailey Bai l s recorde ley r rded d sales in excesss of sa 7 mill million i casess
2010 1727 Fra F ra ranco n is Gui nc Guisli slier, er, a Fre rench nch h wr writ itter off the o th h ti he time m re me, refer ferrs to liqu liqueur iqu queur urss as as “cco ““co on rsatio onve tion n bev beve v rag ag ages” ges es”
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Bai B aiille eys Irri ey ris issh Cre ream is tthe h World’ he ds No 1 se No No. sel elli lin ing lique ueu eur ur and d 7th 7th larrges g t selllin se sellin l gg li gllob lob lo oball p prre rem miiu ium spir pi it of its kind nd
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HISTORY AND HERITAGE When in 1974 R&A Bailey & Co perfected the art of blending the freshest dairy cream with the finest Irish whiskey, they took the world by storm. This was the original Irish cream, a dramatic new concept in alcoholic drinks for the time. Hardly surprising as it was the most successful launch of a new spirit over the last 30 years, or that today. The unique-tasting Baileys® remains the world’s most powerful flavoured spirit brand and the 7th best selling global premium spirits brand of any kind.
HOW IS IT MADE? Baileys® is produced using the best quality ingredients of fresh Irish cream, Irish whiskey, the finest spirits and chocolate. 35K dairy cows produce approximately 275 million litres of milk each year. From the cow being milked to a bottle of Baileys® being filled takes no more than 35 hours. The triple-distilled whiskey is a unique blend to Baileys® and supplied by Ireland’s oldest distillery. The unique cocoa flavour is created from an exclusive recipe of natural extracts of West African cocoa beans blended with smooth vanilla bean flavour. The Baileys® blending process preserves the cream in a wholly natural way without the need for preservatives. The cream in every bottle of Baileys® can be traced back to its original farm of source in Ireland.
THE PERFECT SERVE Ideal to enjoy when chilling out with friends at home or in your favourite bar. 50 ml Baileys® Original. Pour Baileys® over 3 large cubes of ice in a spirits tumbler or rocks glass. Serve with cocktail stick, stir and enjoy. When you add ice to Baileys® it chills the cream, so it takes the cream a little longer to melt on your tongue and release the warming glow of the whiskey and fine spirits. You experience the taste of vanilla and chocolate first followed by cream, then the sensation of warmth from the alcohol and the silky smooth feeling of the cream caressing your cheeks. As well as served with ice, Baileys® can also be served with coffee or within cocktails.
UNIQUE BRAND FEATURES Once opened you can keep Baileys® on shelf for 24 months – it doesn’t have to be refrigerated after you’ve opened it. Made from a secret recipe, ground-breaking technology and a patented process resulting in a unique “organoleptic” effect. This is the name given to the experience that stimulates the senses every time that you drink Baileys®.
TYPICAL BAILEYS CUSTOMER Your typical Baileys® consumers are 25-45 year old men and women who drink it as part of their everyday lives, when socialising with friends and family.
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Mouth
Glassware Always use a clean, cool glass. Never hold by the rim, always aim to hold the bottom 1/3rd of the glass
Customer
Yours
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Perfect Serve
14oz 12oz chunky glass spirits glass
56oz pitcher
8oz sherry brandy shooterr whisky tumbler glass balloon glass
pint glass
1/2 pint glass
continental beer glass
Fruit
In all soft drinks, white / light spirits and cocktails. Always add to drink last Orange Juice + slice of orange Lemonade or Water + wedge of lemon All other relevant drinks + wedge of lime
Soft Drinks Draught Soft Drinks (e.g Pepsi / Orange juice) Bottled Soft Drinks (e.g J20 / Water / Redbull) Baby Mixers (e.g TTonic / Bitter Lemon)
Bottled Drinks 275/330ml Beer & PPS bottles (e.g Bud, Corona, Becks, Smirnoff Ice, WKD etc) 500ml / pint Beer & Cider bottles (e.g Zwylec, Newcastle Brown, Westons) W 500ml / pint - Ciders (e.g Magners / Kopparberg) Speciality bottled Beers (if stocked e.g Leffe) e
Spirits
Free pour - always serve facing the customer, r using a clean & drry measure Optic - use finger to lift the lever, r not the glass Single or Double - with mixer Single or Double - no mixer Single or Double - just cordial Shooters (e.g Sambuca, Aftershock) Whisky & Liqueurs (e.g Bells, Baileys, Tia Maria (with no mixer)) Cognac Sherry / Port Cocktails & V Vodka Redbull
Draught
Use branded glass where available. Always serve a full glass with a small tight head Real Ale Lager & Cider Ensure tap doesn’t touch glass. Pour with glass at a 45° angle, gradually stopping as beer fills Guinness Pour with glass at a 45° angle until 3/4 full. Allow to settle. TTop up, pushing tap towards customerr.
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MERCHANDISING
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In this section we will give you a few tips about how to set up your bar in a way that makes it easier for you to serve, and easier for your customers to order. MERCHANDISING PRINCIPLES The point of merchandising is to make ordering easier and quicker for your customer. Your back of bar area should show the best of what you have to offer, and should make your customer excited about what they are going to order. Follow these rules to set up your back of bar area effectively: • Organise the bar into “fields of vision”. Group three or four bottles together in a space and then leave a gap between them. • Arrange bottles in categories by grouping similar products together. • Put leading brands in areas where your bar is busiest – your “hot spots”, (near the till and the bar entrance).
• Remove slow-moving brands from “hot spots” and from optics. • Allocate more space to leading brands by increasing facings (labels that face towards the customers and promotional displays). • Put best-selling brands near your till to make them more visible and easier to serve.
Merchandising five-point summary 1. Organise your bar into fields of vision. 2. Arrange bottles in categories – white spirits (gin, vodka) brown spirits (whisky, brandy) and other spirits (liqueurs, rums, vermouths, shot brands) 3. Remove slow-moving brands from hot spots. 4. Allocate more space to leading brands. 5. Place your best-selling brands near your till.
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Johnnie Walker’s new bottle has been created to prevent counterfeiting. BETTER PROTECTION The new closure design features the latest leading-edge technology in terms of closures. Once opened, a gold band will remain permanently visible, indicating that the bottle has been opened.
COUNTERFEIT SPOTTING
INCREASED QUALITY CREDENTIALS The iconic Striding g Man is embossed on the new bottle, giving it more prominence and communicating the authenticity, style and sophistication of the brand.
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RESPONSIBLE DRINKING There are many sensitive issues surrounding the use and abuse of alcohol. The more you understand about the principles of responsible drinking, the better you will be prepared to handle all the sensitive situations you may encounter. The effects of alcohol
Refusing a customer
Excessive intake of alcohol affects your brain and body. In extreme cases, excessive consumption of alcohol can cause acute respiratory failure and death. Persistent, excessive use can result in a number of medical and behavioural complications.
If you decide that somebody has had enough to drink and you do not wish to serve them, take the following steps:
Your responsibility As a professional who works with alcohol you have certain responsibilities. Know the signs of drunkenness and be able to assess when someone has had enough. Look out for the following:
• Warn your manager or another member of staff that you are about to refuse to serve the customer so that you have support. • Explain politely that you are unable to serve the person another drink. • If the person complains then refer them to your manager. • Be polite and sincere, and do not give the customer any reason to think you are victimising them.
• • • •
Poor coordination and reflexes Slow, slurred, drawn out speech Unnecessarily loud speech Euphoric behaviour — hysterical laughter, boisterous singing and a disregard for others • Poor vision • Memory loss.Being physically sick • Extreme drowsiness
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RESPONSIBLE DRINKING Alcohol may only be consumed by adults It is your responsibility to ensure that you are only serving alcohol to customers who are of, or above, the legal drinking age for your country. Never serve alcohol to minors! What do you do if someone asks you to serve them a drink and you suspect they are underage? • Ask the person calmly and politely for an acceptable form of identification that will prove their age. • If the person produces a valid ID do not apologise, but sincerely thank them and then confirm their order. • If the person does not produce a valid ID, you should politely explain why you are unable to serve them. • Do not, under any circumstance, lose your temper with the person. If the situation gets out of hand, call over a manager to deal with the person away from the bar.
Alcohol and driving Driving under the influence of alcohol is illegal and highly dangerous. As a bartender you should be alert and do your very best to see that your customers do not drink and drive. Here is a list of things that you can do to help prevent your customers from driving while under the influence of alcohol: • Put up signs around the bar. A good place for these is in the bathrooms. • Keep numbers of taxi drivers behind the bar. • Offer incentives to designated drivers. For example, you could agree to provide free soft drinks to the designated driver of a group. The safest advice to offer a customer is to not drink any alcohol at all before driving.
Responsible drinking five-point summary 1. Never serve alcohol to minors. 2. Never serve alcohol to someone who is in a drunken state. 3. Always be polite when dealing with customers in delicate situations. 4. Never lose your cool with customers! 5. Get support from fellow bartenders and management when dealing with customers who have had too much to drink.
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COCKTAILS In this section we will introduce you to cocktail mixology and mixing techniques. We will also introduce you to a few great cocktails. Some are classics and some destined to be classics. But in the end, you’ll have to decide whether they will suit your customers and whether or not they will fit the atmosphere and ambience of your bar.
GLASSWARE 1.
Collins: Tall and slender (with a slightly conical shape).
2. Shot or Jigger: holds 1 1/2 oz or 45 ml. The capacity of the common shot glass differs from country to country. It can be 25 ml, 30 ml, 45 ml or 50 ml, depending on where you are. 3. Highball: Similar shape to the Collins glass but shorter and fatter with no conical tapering. 4. Old-Fashioned or “on the rocks” glass: The short and wide glass. 5. Beer Mug: The standard mug. 6. Beer Pilsner: The tall, wide beer glass. 7. Irish Coffee Glass: The common glass coffee mug. 8. Red Wine: A stemmed, round, bowled glass. 9. White Wine: The standard white wine style glass. 10. Sherry: This small, narrow, stemmed glass is the choice for aperitifs, ports and sherry. It holds approximately 2 oz, or 60 ml. 11. Champagne Flute: Stemmed champagne glass. 12. Brandy Snifter: Can be used as substitute for the drinks that call for a shot glass. 13. Cocktail: Very versatile stemmed glass used for “straight up” drinks like the cream drinks and Martinis. 14. Cordial or Pony: For some shot type drinks, liqueurs and layered drinks. 15. Whisky Sour: This is a stemmed, wide opening glass, similar to a small version of a champagne flute. 16. Hurricane: A tall, elegantly cut glass named after it’s hurricane-lamp like shape, used for exotic or tropical drinks.
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COCKTAILS MEASURING • Measuring carefully is one of the most important factors in the subtle art of mixology. • A teaspoon is not the same as a dash and a “part” is quite different from a pint. • When collecting recipes from different parts of the world you must remember that the size of a standard shot or measure is different from country to country. • The recipes work on ratios rather than exact measurements, which allows you to double or triple up and make the same drink for two or three people if necessary. • The table below shows some of the terms and measurements you should be familiar with. The metric figures are rounded off to the nearest equivalents.
Term
Imperial
Metric
Dash/Splash
oz
1 ml
Teaspoon
oz
5 ml
Tablespoon
oz
15 ml
1 oz
30 ml
1 oz
45 ml
Cup
8 oz
250 ml
Pint
16 oz
500 ml
Part
(any equal part)
(any equal part)
Pony (Fluid Ounce) Jigger
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MIXING AND POURING Not all cocktail recipe books use the same mixing terminology. Here is a list of terms and instructions for what to do when you see them.
• Blend – Put the ingredients into a blender and blend them for as long as the recipe suggests. The recipe may stipulate a time, or it may stipulate an outcome, e.g. “until smooth”. • Combine – If the recipe reads: “combine all ingredients in a mixing glass”, pour in the liquid and drop in the solids. You should then be instructed to “stir” or “shake”. • Flavour the rim – To add a touch of flavour to your cocktail, simply run a piece of fruit (or other flavourings) around the rim of the glass. Remember you must match the flavour to the drink. When making a margarita you start by squeezing lemon or lime juice into a saucer. Turn your glass upside down, dipping the glass rim in the liquid. Next, fill another saucer with the salt and dip the rim into it so that the lemon juice on the rim bonds with the salt. • Muddle – This is an instruction you will often find when using solid ingredients. The idea is to crush the ingredients together with a pestle or spoon, stirring them around in a mixing glass or shaker until you have a sticky clump. • Purée – Blend the ingredients in a blender until you have a smooth paste. • Shake – The recipe will usually say “shake gently”, “shake well”, or “shake vigorously”. You will have to judge strength for yourself, but always remember that the idea is to mix the ingredients, and their flavours, together. • Stir – The recipe will usually say, “stir gently” or “stir well”. As with shaking, you’ll have to judge if you’ve mixed the flavours together.
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Recipes VODKA Bloody Mary This is the recipe for the original Bloody Mary, served at Harry’s New York Bar in Paris. • 50 ml Smirnoff Red Vodka • dash of lemon juice • Worcestershire sauce, to taste • tomato juice, to top up • ½ teaspoon cayenne pepper • salt and black pepper • lemon wedges Pour the vodka and lemon juice over ice in a highball glass. Add a little Worcestershire sauce and top up with tomato juice. Season with salt and both peppers. Stir to chill and garnish with lemon wedges.
Cosmopolitan The Cosmopolitan was made popular at the Odeon in New York City. • 37.5 ml Smirnoff Red Vodka • 12.5 ml Cointreau • 25 ml cranberry juice • 2 wedges fresh lime Combine all ingredients in a cocktail shaker with cracked ice. Shake well and then pour into a chilled cocktail glass.
Moscow Mule The Moscow Mule was invented by Jack Morgan and John Martin, and has made Smirnoff vodka one of the top selling spirits in the world. • 50 ml Smirnoff Red Vodka • 1 teaspoon fresh lime juice • iced ginger beer • lime wedge Pour vodka and lime juice into a chilled Collins glass over ice cubes. Fill with ginger beer and stir gently. Garnish with the lime wedge.
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WHISKY MINT JULEP • 50 m ml Johnnie Walker Red Label • 6-8 mint leaves • 3 teaspoons brown sugar Stir alll ingredients in a tumbler filled with crushed ice. Stir un ntil sugar disolves. Garnish: mint sprig & 2 straws. Garnis
WHISKY SOURS • 50 ml Johnnie Walker Red Label • 25 ml fresh lemon juice • 25 ml sugar syrup • dash egg white Shake all ingredients with cubed ice and strain into a tumbler filled with cubed ice. Garnish: lemon wedge & 2 straws.
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Recipes GIN Martini The Martini is a descendent of the Martinez, which was a sweeter drink made with sweet gin and sweet vermouth. Over time, the preference for a drier drink made the Martini what it is today. • 50 ml Gordon’s Gin – for people who don’t like gin, you can replace it with vodka. • 12.5 ml dry vermouth • cocktail olive Pour gin and vermouth into a mixing glass with ice cubes. Stir well and strain into a chilled cocktail glass. Garnish with the cocktail olive.
Tom Collins The Tom Collins is a brilliantly refreshing cocktail. • 50 ml Gordon’s Gin • 25 ml fresh lemon juice • 25 ml sugar syrup • sparkling water • maraschino cherry • orange slice Combine all ingredients, except the fruit and sparkling water, in a chilled collins glass filled with ice cubes. Fill with sparkling water and stir gently. Garnish with the cherry and the orange slice.
TEQUILA Margarita • 50 ml Jose Cuervo Tequila • 15 ml triple sec or orange curaçao • dash simple syrup or sugar syrup • 25 ml lemon and lime juice Shake all ingredients in a mixing glass with cubed ice. Fine strain into Martini glass. Garnish: lime or lemon wedge with a salted rim.
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RUM Spiced Cuba Libre • 50 ml Captain Morgan Spiced Gold Rum • Top Coke • 15 ml lemon juice Shake with cubed ice and strain into a highball glass with cubed ice. Garnish: pineapple wedge & pineapple leaf.
Spiced Pina Colada Sp • 5 50 ml Captain Morgan Spiced Gold Rum • 2 25 ml coconut cream • 2 25 ml milk • 5 50 ml pineapple juice Sha ake with cubed ice and strain into a highball glass with cubed ice. Garrnish: pineapple wedge & pineapple leaf.
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Cocktails three-point summary 1. Ensure that your bar has the suďŹƒcient glassware needed to serve all cocktails on the cocktail menu. Remember that the correct glass is part of a cocktail’s perfect serve. 2. Learn all measurement terminology. Ensure that when you are following foreign recipes that you use local standard equivalents, but keep the correct ratios according to the recipe. 3. Take careful note of the mixing instructions in a cocktail recipe.
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Make sure you stay involved: www.masterbar.mobi Other reading about cocktails www.thebar.com www.diageodrinks.com www.smallscreennetwork.com
Information on brands: (also on facebook) www.diageo.com www.smirnoff.com www.gordons.com www.johnniewalker.com
Free online bar magazines www.barlifeuk.com www.diffordsguide.com/class-magazine www.4bars.com.au www.ardentspirits.com www.imbibemagazine.com
Further Reading The Craft of the Cocktail – Dale De Groff The Joy of Mixology – Gary Regan The King of Vodka – Linda Himelstein Diffordsguides – Simon Difford The Fine Art of Mixing Drinks – David Embury Rum – Dave Broom
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RAISING THE BAR BEHIND THE BAR The Johnnie Walker®, Smirnoff®, J&B®, Baileys®, Cuervo®, Gordon’s® & Captain Morgan® logos, bottles & associated images are all trademarks of Diageo 2012. ENJOY RESPONSIBLY. EXCESSIVE CONSUMPTION OF ALCOHOL IS HARMFUL TO YOUR HEALTH. STRICTLY NOT FOR SALE TO PERSONS UNDER 18.
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