The Cocktail Bar

The cocktail bar has been defined as being the shop window of the hotel as it is the place where customers often meet to take a cocktail or sip a long drink prior to business and social events.It offers a wide range of beverages: cocktails, aperitifs, bitters, liqueurs and brandies, long drinks, spirits, soft drinks, coffees, teas, milk shakes, fortified wines, sparkling wines, sherries, minerals, beer, bitters, fruit juices and canned drinks. In addition to the drinks above a bar has available a full range of food items wich include snacks, cocktail snacks (olives, almonds, peanuts), pastry, citrus fruit, eggs, lump and castor sugar, nutmeg, cream, cherries, strawberries, vanilla, mint, cinnamon, Maraschino cherries, oranges, lemons, cucumber, pineapples, lime, tomato juice, Grenadine, Worcester sauce, and everything else necessary to the preparation and serving of soft drinks, alcoholic drinks, long drinks, cocktails, ice cream, etc. Cocktail bars are generally licensed bars, that is they have got a licence allowing them to sell spirits. The method of service they provide largely depends on the hotel type and environment. Waiter service predominates in high-quality establishments frequented by customers who love beautiful and elegant venues for a quiet drink with friends or a private discussion with business collegues. However a certain degree of informality is leading to other service methods. Many customers have their drinks sitting on stools or standing at the bar counter; others avail of waiter table service and prefer having their drinks brought to their table for consumption.Depending on the planning and layout of the hotel, the cocktail bar may be situated adjacent to the restaurant: this would allow customers to have their pre- and after-dinner drinks more conveniently. The bar position however is well worth considering if you take into account the volume of sales it can achieve.

The Cocktail Bar

Bar Layout, Equipment and StockBroadly speaking the layout of a cocktail bar features three working areas: a) the counter area, b) the preparation room, c) the bar lounge.The counter area features counters normally arranged in a row of modular units distinguished into a working counter and display units. The working counter includes a) compartments for refrigerating, ice making, storing bar items and drawers where to keep bottle openers, coasters, cutters, etc. b) the bar service top for preparing cocktails and other drinks. This desk also contains a small sink unit (for washing glasses, cups, coffee and tea spoons) and all the essential equipment for making cocktails and preparing garnishes: juice dispensers, cooling machines, mixer, blender, squeezer, ice crushing machine, ice buckets and tongs, soda syphons, water jugs, cutting board and knife, cooling trays, bottle opener, corkscrew, grater (for chocolate and nutmeg), wire strainer, long handled spoon, teaspoon, table spoon, paring knife, stirrers, measures, mixing glass, shakers, bottle pourers, zester. Placed all along the service top and kept handy for the customers are straw dispensers, appetizer stands, cocktail sticks, wine and cocktail lists, ashtrays, bowls for olives, sugar and garnishes, coasters, paper napkins dispensers.Display counters represent flexible concepts able to widen choice and enhance visual appeal. They generally have two-tier display areas handling either hot or cold deli items. Snack warmers may be alternated with refrigerated display counters containing pastries, pies, snacks, and other bar delicacies. Such things may be also located in display cabinets standing near the counters.

Situated behind the counter is the store cupboard featuring a set of shelves (for bottles, glasses, cups and saucers, etc.), drawers and compartments where you can find an espresso machine, a coffee grinder, serving measures, supplies of glass cloths, serviettes, service cloths, tea towels. Bottles are displayed on separate shelves as liquors, bitters, whiskies, aperitfs, spirits, mixers (soda, tonic, ginger ale), assorted bitters (peach, orange, angostura), basic ingredients, and so on. Minerals, beers, fruit juices, tonics, and canned drinks are arranged inside

the refrigerated compartments of the counter. Mixers and seasonings should be kept handy to be able to make a variety of drinks. Mixers for tall drinks are kept chilled in the refrigerator. A selection of ingredients is kept ready for garnishing or flavouring drinks: olives, cherries, canned consommé, salt, grated nutmeg, ground cinnamon, cinnamon sticks, oranges, lemons, limes, coconut cream, grapefruit, pineapple and tomato juice, tropical fruit juices, lemonade, mineral water, soda and tonic waters, cucumber, celery, mint, Tabasco and Worcester sauces, Angostura bitters, and orange flower water.

The Cocktail Bar

The preparation room is the place where bar snacks and drinks are prepared. Located on desks or shelves placed all around the room are all sorts of bar appliances such as ice-cream maker, microwave oven, toaster, coffee grinder, whisk, food thermometer, glass washing machine, amenities for washing and drying hands, and supplies of fruit items (oranges, lemons, limes, grapefruits, pineapples, cherries, melons, mangoes, etc.), ingredients, eggs, sugar, coffee beans, cocoa, and everything else necessary to the smooth running of the bar.

The bar lounge is the area facing the countering line where customers, sitting at tables, have their cocktails, drinks or snacks. The type of service a cocktail bar provides is determined by the style of operation and clientele. The cocktail bar in a small hotel may serve cocktails and drinks and, like a coffee shop or snack bar, provide a range of snacks at lunch or dinner.

In large 4- or 5-star hotels there may be a choice of four bars, ranging from the more formal lounge bar to the trendy informal ones. Cocktail bars have evolved significantly over the past few years. Their role is no more that of distributing cocktails,drinks and snacks only. As well as mixing excellent cocktails, they provide a daily lunch and dinner service offering exquisite and generous light meals. The cocktail bar at the Dorchester Hotel and the American bar at the Savoy Hotel offer a full menu comprensive of beverages and light meals.

Bar StaffThe cocktail bar is under the supervision of the F&B Manager who appoints the bar staff. This includes the bar manager, the barman or barmaid and the lounge waiters or waitresses. The Bar Manager has the responsibility for the organization and administration of the bar. He has the responsibility for the planning and provision of the operation. He sets the standards for service, allocates individual tasks and controls that the service runs smoothly. He trains and develops the staff team, ensuring that the highest standards of customer service are maintained.The Barman is responsible for seeing that waiters carry out all the duties concerning the service. He is expected to have full working and service knowledge of the lists of beverages, bar snacks and light meals and to ensure that the bar waiters comply with the tasks they have been assigned. A professional barman should possess a deep knowledge of every aspect of his job and be endowed with organizational and social skills. He must have polished interpersonal and communication skills, a customer-focused attitude, as well as strong commercial judgement and business acumen. Lounge Waiters are expected to keep equipment and work surfaces clean, prepare garnishes, keep the bar clean and tidy, check lounge tables mise en place, be well knowledgeable about the lists of beverages and the snack menu.Technical skills are important but more important are caring attitudes and manners towards customers. Remember that customers perceive the the hotel staff as representing not

The Cocktail Bar

themselves but the hotel they are working for. The staff is part of the hotel’s image. Courtesy, smart appearance and good manners are paramount when it comes to serve customers.

Practice

1. Are these statements true or false? Cross the appropriate box.T F

11 Nutmeg is a spice 11 Cinnamon is used to flavour cakes 11 eggs are considered snacks 11 caster sugar is shaped like a cube 11 lime tastes like a lemon 11 brandies are strong alcoholic drinks 11 bitters are made up of roots and herbs 11 sherry and port are fortified wines 11 fruit juices aren’t used as cocktail ingredients 111almonds are used as cocktail snacks

The Cocktail Bar

2. Complete the following:

1. Fortified wines include ...2. Cocktail snacks are ...3. Brandies are distilled from ...4. Spices used to flavour food are ...5. Fruits used as ingredients in cocktails include ...6. The service provided by cocktail bars is ...7. Bar stools are situated ...8. Customers go to the bar to have ...9. Pre-prandial drinks are taken ...10. The bar lounge is ...

3. Supply the missing tools

1. refrigerate refrigerator2. cut ___________________3. mix ___________________4. blend ___________________5. squeeze ___________________6. open ___________________7. grate ___________________8. strain ___________________9. stir ___________________10. shake ___________________11. toast ___________________12. grind ___________________13. whisk ___________________

4. Match the items on the left with their correct definitions:

1. toaster a) a machine used for mixing liquids and soft foods2. cutter b) a small mat used under a glass or mat used to protect the table3. blender c) a tool used for pressing citrus fruit to get fruit juice4. strainer d) a tool used for stirring eggs, cream, etc. very fast5. shaker e) a tool used to make thin strips of fruit peel into different

shapes to be used as garnishes6. whisk f) a device from which a variety of things can be obtained7. squeezer g) an electric device used to make slices of bread brown and crisp8. tongs h) a container used for shaking liquids in order to mix them9. coaster i) a tool used for separating liquids from solids10. dispenser j) a device used for picking up and holding things

1 2 3 4 5 6 7 8 9 10

The Cocktail Bar

Bar Appliances

The Bar: store cupboard, counter, display units

The Cocktail Bar

Beverages available in the Cocktail Bar

The beverages a cocktail bar serves include alcoholic and non-alcoholic drinks.

Alcoholic drinksThe range of alcoholic drinks is this wide: fortified wines (port, sherry, Madeira, Marsala) aromatised wines including the Italian Vermouth brands such as Cinzano and Martini,

Amer Picon, Dubonnet, Punt e Mes, St.Raphael, and Suze. sparkling wines and Champagne brands such as Veuve Clicquot Ponsardin, Moët et

Chandon, Taittinger Brut, Krug, Dom Pérignon spirits such as whisky (Glen Grant, Johnnie Walker, Ballantines, Black & White, Chivas Regal, Four

Roses, Grant's, William Lawson, Glenfiddich), gin (Plym Gin, Gordon’s, Gilbey’s, Old Tom, Geneva, Booths, Seagrams, Squires), vodka (Vladivar, Finlandia, Borzoi), brandy (Cognac: Martell, Courvoisier, Bisquit, Hennessy, Remy Martin, Boulestin, XO Hardy, G.De La Grange, Camus) and rum

liqueurs such as Amaretto, Anisette, Apricot, Bénédictine, Cherry, Cointreau, Crème de menthe, Curaçao, Grand Marnier, Kümmel, Maraschino, Strega, etc.

bottled beer such as Budweiser, Carlsberg, Courage, Heineken, Holsten Pils, Löwenbrau, Michelob, Peroni, etc.

The Cocktail Bar

In addition to the above drinks, the cocktail bar serves cocktails and mixed drinks. Cocktails are a mixture of a spirit with one or more ingredients from liqueurs, fortified wines, eggs, fruit juice. Mixed drinks include flips, fizzes, noggs, sours.

Non-alcoholic Bar BeveragesNon-alcoholic bar beverages include: Coffee which is served in such ways as espresso, ristretto, cappuccino, mocha. It is also

served with milk, cream or used as a flavour for cakes. Iced coffee is a refreshing drink used for milkshakes and desserts.

Tea is a popular drink which is served in a variety of flavours (peppermint, lemon, blackcurrant, strawberry, peach, passion fruit). Selections of tea blends include Darjeeling, Earl Grey, Souchong, Ceylon, Lipton, Lapsang. Tea is served with tea cakes such as scones, tarts, pastries, crumpets, etc.

Cocoa drinks are hot drinks mixed with milk or water. Cocoa powder is employed for flavouring cakes and ice-cream.

Chocolate. Hot chocolate drinks are mixtures of cocoa powder, milk and sugar which may be strained and served in a tall tumbler.

Milk drinks. Plain milk may be served hot or cold. Milk drinks are mixtures of milk with fruit syrup, fresh cream, ice-cream, eggs. The principal milk drinks served at the bar include: Milkshakes which are cold drinks made by mixing milk, ice-cream or fruit, a flavouring syrup. They are whisked until frothy and served in a tall glass. Ice-cream sodas made up of fruit syrup, fresh cream and soda water. They are served in a tall glass topped with ice-cream. Egg noggs which are long creamy drinks made up of egg yolk, caster sugar, milk and grated nutmeg or ground cinnamon. They are mixed in shaker and strained into a goblet topped with a sprinkle of nutmeg or cinnamon.

Aerated waters, that is, fizzy waters such as tonic water (a colourless fizzy drink having a slightly bitter flavour), soda water ( a fizzy water used for mixing with wisky, fruit juice, etc.), lemonade (which is made from lemon, sugar and plain or soda water), coca-cola (a fizzy brown drink whose formula is still top secret), ginger beer (a sparkling drink which is made from syrup and ginger)

Squashes which are drinks made from fruit juice (orange, lemon, grapefruit), sugar and water. They may be served alone or mixed with spirits and cocktails.

Fruit juices which are fresh or bottled drinks made from orange, grapefruit, lemon, pineapple and tomato. Fresh juices are served on their own or mixed with spirits for making cocktails.

Syrups are sweet thick liquids used as a base for cocktails and long drinks and as flavourings in ice-cream and milkshakes. Principal types are grenadine, cassis, cerise and framboise.

Snacks and Light Meals served in the Cocktail BarThe most common snacks include:sandwiches, cold and hot canapés, crisps, sausage rolls, bread rolls and croissants filled with a variety of fillings, hamburgers, grilled chicken pieces, Danish pastries, etc.There is a wide variety of light meals on offer. They reflect a selection of cuisines to meet the tastes of an international clientele. By and large they include such items as roasted lobster, smoked salmon, grilled tuna, grilled Dover sole, grilled kippers, a selection of salads, Cornish crab, spaghetti bolognese, fillet steak, cajun-spiced chicken burger, kebabs, Chicago dogs, Caribbean, Thai and Japanese dishes.

Information on light meals

The Cocktail Bar

Canapés are small cocktail snacks made up of bread, biscuit or toast and topped with mushrooms, bacon, creamed haddock, cheese, grilled tomato, slices of hard boiled eggs, shrimps, oysters, etc. They are served with drinks at parties. Examples: Chicken croquettes, Salmon rosettes, Shrimps on French bread.

Crisps also known as game chips, they are thin sliced potatoes fried until hard, dry and crunchy. Crisps are also fried and crunchy food items such as sausages rolled in crisp bacon, hot crisp rolls.

Salads are mixtures of raw or cooked vegetables, herbs, etc., usually seasoned with oil and vinegar and often eaten with or including eggs, mozzarella, smoked salmon, chicken, mussels, parma ham, mushrooms, etc. They are substantial main course items that need very little else to accompany them. Some examples are Crab salad with rice and mango, Prawn salad with fresh peas and pasta, Lobster salad, Roast chicken salad, etc.

Kebabs is a Middle East dish made up od skewered lamb with peppers, tomatoes, mushrooms and onions grilled and served on rice flavoured with spices.

The Cocktail Bar

Practice

1. Underline the appropriate category

Martell (cognac - liquor - whisky), Ballantines (cognac - liquor - whisky), Cointreau (cognac - liquor - whisky), Kümmel (cognac - liquor - whisky), Grant's (cognac - liquor - whisky), Boulestin (cognac - liquor - whisky), Four Roses (cognac - liquor - whisky), Amaretto (cognac - liquor - whisky), Chivas Regal (cognac - liquor - whisky), Hennessy (cognac - liquor - whisky), Curaçao (cognac - liquor - whisky), Courvoisier (cognac - liquor - whisky), Black & White (cognac - liquor - whisky), Grand Marnier (cognac - liquor - whisky), Remy Martin (cognac - liquor - whisky), Bisquit (cognac - liquor - whisky), Crème de menthe (cognac - liquor - whisky), Strega (cognac - liquor - whisky), Maraschino (cognac - liquor - whisky).

2. Underline the odd word in the following sets:

1. Curaçao, Kümmel, Budweiser, Anisette2. Martini, Gilbey’s, Dubonnet, Suze3. Cointreau, Glen Grant, Glenfiddich, Grant’s4. Krug, Ballantines, Dom Pérignon, Taittinger Brut5. flip, ginger, sour, fizz6. tea, coffee, milk, wine7. milkshake, lemon juice, orange juice, tomato juice8. prawn, salmon, haddock, chicken9. potatoes, tomatoes, peas, soles10. bread, crab, toast, biscuit

3. Answer these questions:

1. What are the principal non-alcoholic beverages?2. Which ways is coffee served?3. Say some selections of tea blends4. What are the ingredients of a hot chocolate drink?5. What are the principal milk drinks?6. What are milkshakes?7. Which tool is necessary for making milkshakes?8. What are egg noggs?9. Are they stirred or shaken?10. What is tonic water?

The Cocktail Bar

Bar List

In most countries bars are legally required to display lists of beverages and food items with their prices. Such lists, generally located at the back or on the side of the bar, offer an everyday type of drinks.The bar lists of beverages and food served in a hotel bar lounge are available either at the bar or on the tables. The list of beverages usually contains spirits, cocktails, long drinks, sherries and ports, liqueurs and brandies, minerals and fruit juices. The snack menu usually offers sandwiches and light meals.

The Chelsea HotelList of Beverages

Spirits LiqueursGin £1.50 Anisette £1.60Whisky from £1.50 Bailey's Irish Cream £1.70Vodka £1.50 Benedictine £1.60Cognac from £1.75 Chartreuse £1.60Bacardi £1.50 Cointreau £1.60Liqueurs £1.80 Crème de Menthe £1.70Brandy £1.50 Drambuje £1.60

Grand Marnier £1.70Fortified Wines Kümmel £1.60Vermouth £1.40 Maraschino £1.60Sherry £1.40 Sambuca £1.70Port £1.40 Strega £1.70Dubonnet £1.40 Tia Maria £1.70Madeira £1.40Marsala £1.50 Cocktails

Champagne Cocktail £6.50Beer Dry Martini Cocktail £5.00Bitter (draught)h/p £0.50 Gin Fizz £4.50Lager (draught)h/p £0.55 Manhattan £4.70Carlsberg Lager (bottled) £1.15 Old Fashioned £4.70Holsten Pils (bottled) £1.75 Rob Roy £5.00Courage Light Ale(bottl.) £1.15 Bloody Mary £4.70

California Dream £5.00 Soft Drinks Virgin Mary £4.70 Orange Juice £1.20 Pink Lady £4.70 Grapefruit Juice £1.20 Sidecar £4.70Tomato Juice £1.20 Merry Widow £4.70Lime Juice £1.20 Long Island £4.70Milk Shake £1.50 White Lady £4.70Ginger Ale £0.70Tonic Water £0.70 Long DrinksCoca Cola £0.70 Whisky and Soda £1.60Diet Cola £0.80 Whisky and Ginger Ale £1.60

Gin and Tonic £1.60Coffee & Tea Gin and Lime Juice £1.80Coffee £0.70 Vodka and Tomato Juice £1.60Express Coffee £0.80 Rum and Cola £1.70Earl Grey Tea £1.00 Campari and Soda £1.60Blended Tea £0.80

The Cocktail Bar

The Chelsea HotelSnack Menu

Freshly-made SandwichesServed on Brown, White or Granary Bread

Cheese and Tomato £5.50 Oak-smoked Ham £5.50Egg & Cress £5.50 Chicken & Sweetcorn £5.50

Smoked Salmon £6.50 Tuna & Mayonnaise £5.50Prawn & Mayonnaise £5.50

All sandwiches are served with Salad and Game Chips

Bookmaker £7.95Minute steak served in toasted Bread with homemade Coleslaw & Onion Rings

Chelsea Club £8.50Chicken, Bacon, Lettuce, Eff & Mayonnaise on toasted Bread

Neptune Club £7.75Poached Salmon, Prawns, Avocado, Tomato & Lettuce on toasted Granary Bread

Light Meals

Toasted Muffin £7.50Topped with Smoked Salmon, Asparagus, Poached Egg and a light Hollandaise Sauce

Grilled Tuna Steak £7.90On a bed of Herb Linguini served with a Provencal vinaigrette

Niçoise Salad £7.90Tuna, Anchovies, Potato, Tomato, French Beans, Egg & Olives bound in French Dressing

Caesar Salad £10.50Little Gem Lettuce, Grilled Chicken Breast, Parmesan Cheese, Garlic & Croutons

Spinach Gnocchi £9.95Served with Parma Ham and Parmesan laced with a light Cream Sauce

Fresh Pasta £12.50Served with Scallops, Basil, Tomatoes and virgin Olive Oil

All prices are inclusive of VATA discretionary 10% service charge will be added to all bills.

The Cocktail Bar

Cocktails

A cocktail is a mixture of alcoholic drinks containing several ingredients including one or more spirits and usually served before a meal. Unlike long drinks (whisky and soda, gin and tonic) where the alcohol is diluted, the alcohol in cocktails (gin, whisky, rum, vodka) is used as a basis to be combined with fruit juice, vermouth, angostura, cherries, and so on. The best cocktails use one spirit as a base and have simple flavours. Garnishes are used to decorate and give an extra complimentary taste to the drink. Two indispensable tools for making cocktails are the shaker and the mixing glass. The shaker is a metal container for shaking together the ingredients of cocktails. The mixing glass is a large tall glass provided with straight sides and a pouring lip. It is used to stir cocktails and pour them into appropriate glasses. A Jug with a lip to hold back the ice and large to hold lots of ice may be employed in its stead.The most common methods of mixing cocktails are shaking or and stirring. Drinks wich contain fruit juice, egg white or cream are shaken in a cocktail shaker about 10 seconds and then strained into a cocktail glass. If the ingredients are clear and wine based (liqueurs or wines), then the mixture should be stirred with ice in the mixing glass and then strained into a cocktail glass. There are two types of shakers: the Boston type consists of two cones which overlap when fitted together; the standard type is a three-piece shaker consisting of a base, a top with built-in strainer and a fitted cap. For a cocktail to be shaked properly it is essential to proceed as follows: 1) adding ice and cocktail ingredients; 2) securing the shaker parts; 3) holding the shaker with both hands; 4) shaking quickly and energetically. The cocktail is ready to be served as soon as the shaker becomes frosty on the outside.

Tips for cocktail making use good quality products; plan ahead what you need: ice, egg whites, lemon juice, tomato juice, sugar syrup; prepare fruit garnishes such as slices, spirals, knots, cut shapes (stars, rings, wheels, horse heads, masks, etc.),

strips, etc. and keep in the refrigerator covered with plastic wrap; chill cocktail glasses befire using them; handle glasses with care by the stem and do not fill them to the brim

INFORMATION: Short Drinks are drinks like cocktails, liqueurs, aperitifs, etc. which have no additional mixers. Long Drinks are drinks made up of spirits to which soda water, tonic water, fruit jiuce, etc. is added.

The Cocktail Bar

Ingredients used in the Cocktail BarAngostura Bitters an infusion of aromatics from West Indies, used in dashes for flavouring cocktails

and mixed drinks.Cherries the best are Maraschino cherries. They are generally red and are used for

decorating cocktails. Canned cherries are suitable too as they have the stones removed.

Nutmeg a spice which is used grated and sprinkled onto the drinks before serving to prevent loss of flavour.

Green Olives used for garnishing dry cocktails or mixed with white wine. They are also used as cocktail snacks with salted almonds and chips.

Soda a fizzy beverage obtained by adding gas to water. Used with alcohol it makes long fizzy drinks.

Sugar syrup a mixture of equal parts white sugar and water until just sugar is boiled dissolved.

Lexical InformationGrenadine a red non-alcoholic sugar syrup used for sweetnessCutters are small tools for cutting thin strips of fruit peel into different shapes to be used

as garnishesGarnishes are decorations attached to the rim of the glassFrostings are obtained by dipping glasses in egg white or lemon juice then into instant coffee

or cocoa with sugar cester.Toppings are obtained by sprinkling, in powder or sticks, nutmeg, cinnamon or chocolate

over drinks. Instant coffee powder may be used.

Equipment for preparing cocktails

1 Blender 2 Bottle opener 3 Bowls 4 Chopping board 5 Corkscrew6 Grater 7 Strainer 8 Ice bucket 9 Ice scoop 10 Squizer11 Jug 12 Knife 13 Measures 14 Sealers 15 Shaker16 Spoon 17 Tongs 18 Zester

The Cocktail Bar

Cocktail GlassesGlasses come in many different shapes, sizes and colours. There are classic styles which will ensure a visual impact. Long drinks need large glasses; short cocktails are served in Martini glasses; neat spirits need a freezed shot glass or shooter (5.7 cl / 2 fl oz); champagne is served in a fluted glass. Exotic drinks which are decorated with slices of fruit and straws require a large goblet. Hotel glasses are usually plain as coloured glasses would spoil the presentation of a drink.

1 Double cocktail23 cl/8 fl ozFit for sours or squeezed orange or grapefruit juice.

2 Old-Fashioned, Whisky Tumbler 23 cl/8 fl ozFor spirits with ice; short unstrained drinks or fruit juices; liqueurs and spirits with ice; bottled aperitifs neat, with ice or selz.

3 Old-Fashioned 23 cl/8 fl ozFor fruit juices, aperitifs and spirits with ice, soda, seltz and orange slices.

4 Flute - 14 cl/5 fl ozFor sparkling wines and champagne. It’s also used for champagne cocktails.

5 Copita - 8 cl/3 fl ozFor sherry, porto, Marsala and sweet vermouth.

6 Cocktail or Martini glass - 9 cl/3 fl ozMeasures available up to 14 cl/5 fl oz. Used for short, strong drinks. A long stemmed and wide rimmed glass is used to keep the cocktail chilled as long as possible.

7 Highball, Tumbler28-31 cl/10 fl ozUsed for long drinks mixed with ice and anything from fruit juices or lemobade to a beer.

8 Glass for hot drinks.8 cl/3 fl ozUsed for grog, vin broulé

9 Small glass8 cl/3 fl ozUsed for Pousse café.

10 Glass for long drinks. 28-34 cl/12 fl ozUsed for milkshakes and long drinks mixed with ice and provided with decorations.

11 Large Tumbler for long drinks.34 cl/12 fl ozUsed for long drinks with ice, fruit juices, aperitifs.

12 Brandy Balloon31 cl/11 fl ozThis glass is fit for brandies because it traps its fragrance, aroma and flavour in the bowl.

13 Wine Glass20 cl/7 fl ozWhite wine glasses are smaller and have a longer stem.

14 Liqueur glass.8 cl/3 fl ozThis glass is kept in freezer and may be used for cool spirits.

15 Tumbler34 cl/12 fl ozUsed for a variety of drinks mixed with fruit juices. It is also fit for water, tonic water, milk, coca-cola, orangeade.

16 Goblet28 cl/10 fl ozUsed for exotic drinks or tropical cocktails with decorations.

17 Medium Tumbler28 cl/10 fl ozUsed for aperitifs and drinks with ice.

18 Small Tumbler23 cl/8 fl ozUsed for fruit juices, aperitifs, neat whisky and liqueurs with ice. Aperitifs are served cool or with ice, adding seltz or soda.

The Cocktail Bar

Practice

1. Correct the statements which you think are wrong.

1. Sherry is a fortified wine served as an aperitif2. Marsala is a fortified wine served as a dessert drink3. A neat whisky is a whisky served without any other ingredient4. Gin and tonic water form an alcoholic drink5. A cocktail bar does not stock bottled aperitifs6. Eggs may be used as cocktail ingredients7. Chicken may be served as a snack or light meal8. Roast chicken salad is a main course item9. Canapés may be made up of toast with creamed haddock10. A sliced bread roll with a filling of sausage is

considered a light meal

2. Refer to the Bar List and answer these questions:

1. What kind of beverages does a bar list comprise?2. How is beer usually served?3. What soft drinks do you know?4. Which drinks in the bar list are mixed drinks?5. Which are the most expensive drinks?6. Can you say some names of liqueurs?7. Which are the Italian Vermouth brands?8. Which drinks in the List of Beverages are non-alcoholic drinks?9. What kind of drink is Madeira?10. Can you say some names of bottled beer?

3. Answer these questions:

1. What is a cocktail?2. When are cocktails usually requested?3. What tools do you need to make a cocktail?4. What are the main ingredients necessary to make a cocktail?5. What are garnishes?6. Which are the basic tools for making a cocktail?7. What is a shaker?8. What is the Boston shaker like?9. What parts does a standard shaker consist of?10. What are the steps necessary to shake a cocktail?11. Which garnishes are used to decorate cocktails?12. Which types of drinks require to be shaken?13. What is a mixing glass?14. What can replace a mixing glass?15. When do you use a mixing glass?

The Cocktail Bar

4. Cross the appropriate glass for each of the following beverages:

BEVERAGES Cocktail glass

Shotglass

WhiskyTumbler

Tumbler large

Balloon Flûte WineGlass

neat Tequila

Martini cocktailmilk

Champagne

Water

Campari with iceGrappa

Milkshake

Chablis

Tonic water

Sparkling wineCognac

Riesling

Cointreau with ice

The Cocktail Bar

5. Name the three parts of the glass pointed by the arrows:

6. Cross the correct boxes below:

A B C D

Cocktail glass: A B C D

Brandy glass: A B C D

Highball glass: A B C D

Whisky glass: A B C D

Straight sided glass: A B C D

Sloping sided glass: A B C D

Where is the bowl? A B C D

Fruit juice alone: A B C D

Whisky and soda: A B C D

The Cocktail Bar

7. Match these glasses with their names

1 2 3 4

8. Which glasses do you use for the drinks below?

a) Cherry brandyb) fruit juicec) gin, tonic water, ice cubesd) Bordeauxe) sparkling winef) whisky

1 2 3 4 5 6

The Cocktail Bar

Selection of Cocktails

Groups of Cocktails and Mixed Drinks Examples

Blended long drinksA variety of long drinks can be prepared by using an electric blender. They are presented in a variety of glasses and garnishes and served with straws.

Apricot Lady, Blue Hawaijan, Casablanca, Palm Sundae, Piña Colada, Strawberry Dawn

Champagne cocktailA champagne based cocktail is built and presented in a flute or a goblet. Dry champagne or sparkling wine is used along with a brandy, orange juice, liqueur, Angostura bitters. A slice of orange and a cherry are common garnishes.

Black Velvet, Crazy Horse, Kir Royale, Passat, Ritz Fizz

CobblerA cobbler is a medium-sized drink based on a wine, spirit or liqueur. Lemon or lime juice may be added. It is built and served in double cocktail glass with a straw and garnished with fruit slice and a sprig of mint.

Burgundy Cobbler, Sherry Cobbler, Whisky Cobbler

CollinsA collins is a hot-weather refreshing long drink made with a spirit base, lemon or lime juice, sugar, ice and soda water. It is built and served in a tall tumbler

John Collins, Mint Collins, Rum Collins, Tom Collins, Whisky Collins.

CoolerA cooler is a long drink prepared just like Collins but usually contains a spiral of citrus peel. Any base liquor is used combined with lemon or orange juice, sugar syrup, grenadine, angostura. It is built and served in a tall tumbler.

Apricot Cooler, Costa del Sol, Curaçao Cooler, Rum Cooler, Wine Cooler.

CupThis is a hot weather drink with a wine base. Champagne cup, Claret cup, Peace

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According to its ingredients (fruit juice, fruit slices, sugar, maraschino), it may be stirred or blended. It is prepared in large ice-filled jugs or bowls garnished with slices of fruit or sprig of mint and served in a wine goblet.

Cup

Daiquiri, Frozen-A frozen daiquiri is a blended drink made with spirit or brandy, fruit liquor, fruit juice, fresh fruit, sugar syrup. It is served in a goblet.

Banana Daiquiri, Coconut Daiquiri, Strawberry Daiquiri

Egg NoggIt is a Christmas drink consisting of milk or cream, sugar, and eggs beaten together and often mixed with an alcoholic liquor such as rum or brandy. It is shaken and strained into a goblet topped with grated nutmeg.

Egg Nogg, Brandy Egg Nogg, Rum Nogg, Boston Flip, Brandy Flip

FizzA fizz is similar to a Collins, but it is always shaken before adding a sparkling drink (soda, cola, etc.). It is based on a spirit with the addition of fruit juice, sugar syrup, soda water, egg white, etc. It is served in a highball glass.

Dubonnet Fizz, Gin Fizz, Morning Glory Fizz, Gin and Tonic, Harvey Wallbanger

FlipA flip is a shaken drink similar to the egg nogg. It is based on a spirit with the addition of liqueur or wine, egg yolk, syrup, but no milk. It is served in a medium goblet with a sprinkle of nutmeg.

Boston Flip, Brandy Flip, Porto Flip

HighballA cocktail served in a tall glass and consisting of a spirit, mixed with water or a carbonated beverage It is built in an ice-filled highball glass garnished with a slice of lemon and a cherry.

After Dark, Horse’s Neck, Rye Highball

JulepA julep is a long drink based on bourbon or brandy with sugar syrup, mint and crushed ice. It is built and served in a tall tumbler.

Mint Julep, Champagne Julep, Klondike, Lady Killer

MartiniA cocktail made of gin or vodka and dry or sweet vermouth. It is stirred in the mixing glass and strained into a cocktail glass.

Dry Martini Cocktail, Sweet Martini, Gibson

Pousse-Café (after coffee)A drink consisting of several liqueurs of different densities, poured to form differently colored layers. It is built and served in a tall narrow straight-sided glass. It’s also known under its new name of shooter.

Rainbow Cocktail, Pousse Cafe 81

PunchA wine- or spirit-based beverage, hot or iced, mixed with water or soda, spiced and

Brandy Punch, Claret Punch

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garnished with orange or lemon slice.SangareeSweet, chilled beverage made of wine or other alcoholic base and grated nutmeg. It is served with straws in a highball glass.

Brandy Sangaree, Port Wine Sangaree

SlingA drink consisting of gin, brandy, soda water or lime juice, sweetened and usually lemon-flavored. It may be shaken or built. It is served in an ice-filled highball glass and garnished with a slice of orange or lemon.

Gin Sling, Singapore Sling

SourA mixed drink made especially with a spirit (whisky, rum, tequila) fresh lemon or lime juice, sugar, and sometimes soda water. It is served in a double cocktail glass or large goblet.

Apricot Sour, Whisky Sour, Egg Sour

Speciality coffeeA speciality coffee consists of a base spirit or liqueur, white sugar, hot black coffee and cream poured on the surface. It is a hot after-meal drink served in a handled glass or in a goblet. This drink is named after the spirit or liqueur used:Irish coffee (Irish whiskey)Highland coffee (Scotch whisky)Monk’s coffee (Bénédictine)Royale coffee (cognac)Caribbean coffee (Jamaican rum)Prince Charles coffee (Drambuie)German coffee (Kirsch)Italian or Witch’s coffee (Strega)Balalaika coffee (Vodka)Gaucho’s coffee (Tequila)

Irish coffee, Highland coffee, Caribbean coffee

ToddyA drink made with a base spirit (whisky, rum, brandy), sugar, water or lemon juice. It may be served hot or cold. It is garnished with a slice of lemon, cinnamon stick and nutmeg. It is served in a stemmed or handled spirit glass.

Hot Toddy, Hot Scotch Toddy

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Equipment for making cocktailsIt is essential for a cocktail bar to be supplied with the equipment appropriate to the range of products and services it provides. A variety of drinks require the correct equipment as they are dispensed at the correct temperature and with the appropriate accompaniments. A list of indispensable tools for making cocktails is given in the table below:

Bar spoonBar towelsBlender Bottle pourersCoastersCocktail shakersCorkscrewCutting board and knifeDrip trays

Electric juice makerFruit knife Fruit squeezerFruit tongsGlasswareGraterIce bucketIce crusherIce scoop

Ice spoonIce tongs Mixing glassParing knifeSoda syphonsSpirit measuresStrainerWater jugsZester

The shaker is a metal container for shaking together the ingredients of cocktails. There are two types of shakers: the Boston type consists of two cones which overlap when fitted together; the standard type is a three-piece shaker consisting of a base, a top with built-in strainer and a fitted cap. The mixing glass is a large tall glass provided with straight sides and a pouring lip. It is used to stir cocktails and pour them into appropriate glasses. Its size should match the Hawthorn strainer. A Jug with a lip to hold back the ice and large to hold lots of ice may be employed in its stead. The blender or liquidiser is used for preparing drinks that require fruit to be puréed with crushed ice. The Hawthorn strainer is a flat spoon-like utensil with a spring coiled round the outer edge. It is pushed into the neck of a Boston shaker, mixing glass or blender to hold back the ice after the drink has been prepared.The bar spoon is used with a mixing glass. It is a long-handled spoon with a twisted shaft and a flat end opposite the spoon used for crushing sugar lumps and fresh mint in certain cocktails. Pourers are measures used on the tops of opened bottles. Like other legal measures known as thimble measures they are 15 or 30 ml. Cutting board and knife. These are used to prepare fruit slices, wedges and garnishes

1 Blender 2 Bottle opener 3 Bowls 4 Chopping board 5 Corkscrew6 Grater 7 Strainer 8 Ice bucket 9 Ice scoop 10 Squizer11 Jug 12 Knife 13 Measures 14 Sealers 15 Shaker

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16 Bar Spoon 17 Tongs 18 ZesterA SELECTION OF GLASSES IN DIFFERENT STYLES

Glasses come in many different shapes, sizes and colours. A high-volume cocktail bar located in an up-market hotel with an international clientele has a good selection of glasses in the following styles: V-shaped Martini glasses, double cocktail glasses, goblets, old fashioned whisky tumblers, highballs or tall tumblers, champagne flute and saucer glasses, brandy balloons, shot glasses, glasses for hot drinks, special glasses for exotic drinks, beer glasses or mugs.There are classic styles which will ensure a visual impact. White and red wines are served in the same style of glass, although white wine glasses are smaller and have a longer stem. Long drinks need large glasses; short cocktails are served in Martini glasses; neat spirits need a freezed shot glass or shooter; dry champagne is served in a fluted glass whilst sweet champagne requires a saucer glass; champagne based drinks are served in flutes or tulip glasses; port and sherry require 3/4 oz stemmed glasses; beer is served in mugs or tall tumblers; hot drinks require 15 or 17.5 cl stemmed or handled spirit glasses; speciality coffees are served in a medium to large-sized (15 or 17.5 cl) goblet; soft drinks (mineral waters, mixers, fruit juices, colas, lemonade, Seven-up, etc.) are served in highballs or old fashioned glasses; spirits accompanied by minerals or sodas require a 17.5 cl goblet; spirits with ice, short unstrained drinks or fruit juices are served in old fashioned tumbler; exotic drinks which are decorated with slices of fruit and straws require a large goblet. Hotel glasses are usually plain as coloured glasses would spoil the presentation of a drink.

V-shaped cocktail glass or Martini glass4 fl oz / 12 cl

Double cocktail glasses. 6-7 fl oz / 17.5-20 cl

Irish coffee8 fl oz / 23 cl

Paris goblet - 8 fl oz / 22.5 cl

Old fashion or whisky tumbler - 8 fl oz / 22.5 cl Copita 3 fl oz / 8 cl Brandy balloon - 10

fl oz / 28 cl

Champagne flute10 fl oz / 28 cl

Champagne saucer5 fl oz / 14 cl

Elgin glass for sherry or liquor3 fl oz / 8 cl Pilsner 10 fl oz

28 cl

Shot glass2 fl oz / 5.7 cl

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Highball glass or tall tumbler8-12 fl oz / 22.5-35 cl

Piña Colada - 14 fl oz /40 cl

Grog 3 fl oz / 8 cl Wine glass - 7 fl oz / 20 cl

1 cocktail glass 2 brandy balloon 3 wine glass4 liqueur glass 5 highball or tall tumbler 6 goblet 7 flute 8 old fashioned 9 tulip glass

Methods of making cocktailsThe most common methods of making cocktails are:

stirring This method is used when the ingredients are clear and wine based (liqueurs or wines). Stirred cocktails are made in the mixing glass. The mixture is stirred with the bar spoon and strained into a cocktail glass. Equipment includes a mixing glass, a bar spoon and a strainer.

Examples of stirred cocktails are Dry Martini, Manhattan, Rob Roy

shaking This method is efficient for such ingredients as syrups, fruit juices, egg white, cream which need a shaker to be combined. For a cocktail to be shaked properly it is essential to proceed as follows: 1) adding ice and cocktail ingredients; 2) securing the shaker parts; 3) holding the shaker with both hands;

Examples of shaken cocktails are Fizzes, Flips, Sours, Alexander, Sidecar, Blue Lady, Pink Gin, Whisky Sour

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4) shaking quickly and energetically. The cocktail is ready to be served as soon as the shaker becomes frosty on the outside. You need either a Boston shaker with a strainer or the standard shaker only.

building Built cocktails are made in the glass in which they are served. Ingredients may be left unmixed or stirred in the glass with a bar spoon. This method is also used for mixed drinks. You need just appropriately-sized glasses, generally highballs or tall tumblers.

Examples of built cocktails are Juleps, Cobblers, most Highballs, Collinses, Pousse Cafe, Hot Coffees, Americano, Blue Lagoon.

blending. Blended cocktails and mixed drinks are made using an electric blender. This method is used when fresh fruits are required. You need a blender and a strainer.

Examples of blended cocktails include Piña Colada, Strawberry Dawn, Blue Hawaiian, Casablanca, Frozen Daiquiris.

Tips for cocktail making use good quality products; plan ahead what you need: ice, egg whites, lemon juice, tomato juice, sugar syrup; prepare fruit garnishes such as slices, spirals, knots, cut shapes (stars, rings, wheels, horse heads, masks, etc.),

strips, etc. and keep in the refrigerator covered with plastic wrap; chill cocktail glasses before using them; handle glasses with care by the stem and do not fill them to the brim

MISCELLANEOUS INFORMATION: Short Drinks are drinks like cocktails, liqueurs, aperitifs, etc. which have no additional mixers. Mixers include a full range of still and sparkling drinks such as mineral waters, soda water, tonic water, colas, lemonade, fruit juices, ginger ale,squashes, syrups. Long Drinks are drinks made up of spirits to which soda water, tonic water, fruit jiuce, etc. is added. Words such as neat or straight (up) are used when ordering a shot of spirit without ice. ‘On the rocks’ refers to a drink served with ice. A drink ordered with a water back or soda back means that the drink ordered should be served along with a separate glass of water or soda. A flaming drink consists of a spirit which is poured into a shot glass and ignited just a few moments before serving. An example is given by the Blue Blazer, a hot drink. A call brand is a beverage identified by its brand name. Non-alcoholic drinks are drinks based on fruit juices combined with syrups, soda, Worcestershire sauce, Angostura, etc. Examples of such drinks include Creole Cooler, Florida Cocktail, Lemonade, Parson’s Special, Pussyfoot. According to their ingredients, they may be shaken, stirred or simply built on highballs or tall tumblers. The so-called happy hour is a period of time, usually between 4:00 and 7:00 p.m. during which operations offer half-price drinks.Garnishes are decorations attached to the rim of the glass. Frostings are obtained by dipping glasses in egg white or lemon juice then into instant coffee, cocoa or caster sugar. Toppings are obtained by sprinkling, in powder or sticks, nutmeg, cinnamon or chocolate over drinks. Instant coffee powder may be used. When you order a drink with a twist you are served a drink garnished with a twisted lemon rind hanging over the glass. This releases zest to some drinks.Students willing to deepen their knowledge of drinks are referred to The International Guide to Drinks compiled by the United Kingdom Bartenders’ Guild.

Basic Stock of Cocktail IngredientsA basic stock of cocktail ingredients includes the following:Spirits, liqueurs, sparkling wines, fortified and aromatised wines, syrups, mixers, fruit juices, bitters;Sauces such as Worcestershire and Tabasco sauces, tomato ketchup, vinegar;Caster sugar, sugar cubes, and salt;Egg white and yolk, coconut cream, milk;

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Fresh fruits and vegetables (for blended cocktails) such as apples, bananas, Maraschino cherries with the stem, cucumber, grapefruit, oranges, lemons, limes, strawberriesblack and green olives, celery stalks, tomatoes, pearl onionsFresh fruit juices: pineapple and tomato juice, tropical fruit juices. Herbs and spices such as fresh mint, cloves, ground cinnamon and cinnamon sticks, grated nutmeg and coffee beans.Ice which is commonly used as ice cubes, cracked ice and crushed ice. Ice is used for chilling liquids.

Cocktail Garnishes and DecorationsGarnishes have a decorative function in the presentation of a cocktail. They add flavour, affect the taste and have a strong eye appeal. Standard fruit and vegetable garnishes are made into a variety of shapes: twists, spirals, wedges, plain slices, fans, segments. Special cutters are used to create unsusual designs: melon balls on toothpicks, orange and lemon peel shaped into starlets, masks, strips, knots, different coloured fruit slices twisted together, lemon wheels twisted with cherries on toothpicks, slices of pineapple cut in eighths and used with the leaves, indented wheels, coconut curls, cucumber twirls, etc.Slices of orange or lemon segments, cherries, mint leaves, red currants can be used fresh, frozen or into ice cubes to complement a drink.The final aspect of drink preparation includes garnishing and decorating. An attractive presentation of the cocktail, that is its eye-appeal, depends on using the appropriate glass and decorating the drink with the last touch of garnishes that make a coctail an enticing drink.There are no limits to the bartender’s creative skills.In addition to garnishes that may be considered as edible ornaments, decorations include a range of decorative items such as straws, stirrers, swizzle sticks, plastic figures, swords, miniature umbrellas, etc. A small quantity of these are stored in large-sized glasses on the back bar next to the food garnishes. They are used to lift or secure the garnishes in the drink.

Tips for dispensing drinks Look glasses carefully and discard any presenting grease smears, fingerprints, cracks or chipped rims. Serve cocktails in the correct glasses with suitable accompaniments. Remember not to put fizzy water or sparkling wine into a mixing glass, shaker or blender. When preparing a drink with ice, put ice into the glass first and add liquids after. Never fill a glass to the brim, as this makes drinking difficult If you get a mixed order for drinks, remember to make the cocktails after the other drinks. Always serve

freshly-made cocktails. If you get a mixed order for cocktails, then long drinks come first and short cocktails after. Stemmed glasses should be held by the stem to keep the drinks chilled. Straight-sided glasses should be held by the base Fizzy drinks keep their spark longer if they are served chilled Garnish colas with orange slices Garnish tonic water with lemon slice Serve soft drinks in highballs (tall tumblers) or Old Fashioned glasses

Handling Drinks Service

Spirits Scotch whisky Irish whiskey Bourbon whiskey Canadian whisky Gin (colourless) Vodka (colourless) Rum (white, golden,

dark) Tequila (colourless) Brandy

White spirits (gin, vodka, white rum and tequila) are served with ice and lemon or lime. Tequila is often served with salt. When served with mixers (soda water, tonic water, lemonade, colas, etc.) they require a large-sized goblet, a highball or a tall tumbler.Neat spirits are served at normal room temperature. They are sold in legal thimble measures of either 25 or 35 ml and need a freezed shot glass or shooter. Whisky (with or without a mixer) and brandy are served in a 15 to 17.5 cl goblet. Spirits poured over ice (on the rocks) are served in an Old Fashioned glass.

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Aperitifs or pre-dinner drinks

dry white wine wine-based cocktails

(Champagne cocktails, Gibson, Manhattan, Old Fashioned, Rob Roy, etc.)

sparkling wines fortified wines:

vermouth, white Port, Dry Sherry, Madeira, Dubonnet, Lillet, Campari, Suze.

Gin and Tonic, whisky, Martinis.

Wine is served in a tulip-shaped glass or a 15-20 cl goblet. White wines are served lightly chilled (9-10° C). Red wines are served at room temperature. They are sold in quantities of either 125 or 175 ml.Sherry requires an Elgin glass.Cocktails containing a mixture of liquids are garnished and served in the appropriate glasses.Champagne and other sparkling wines are served in a flute.

Dessert Wines Sweet Sherry (Cream and Oloroso)

Marsala Madeira

Dessert wine is served in a 9 to 12cl goblet or tulip glass.

Digestivesorafter-dinner drinks

liqueurs brandies brandy- or whisky-

based cocktails (Alexander, Sidecar, Horse’s Neck)

speciality coffees (Irish coffee, Highland coffee, Italian or Witch’s coffee, etc.)

Liqueurs’ glasses are of various capacity according to whether they are served natural, frappé or flamed. They range from 5 to 11 cl Elgin or tulip glasses.Brandies served after a meal require a brandy balloon glass.Speciality coffees are served in handled glasses or in 15 to 17.5 cl goblets.

Hot drinks Hot toddies Punches

Used as winter hot drinks, toddies are based on whisky, rum, brandy or port. They are served in a warm stemmed or or handled glass of 15 or 17.5 cl capacity.

Soft Drinks Mineral waters (perrier, Vichy, Evian)

Mixers (soda water, tonic water, dry ginger ale, lemonade, colas)

Fruit juices (tomato, orange, pineapple, grapefruit)

Squashes (orange, lemon, grapefruit)

Soft drinks are decorated with fruit garnishes and ice. They are served with straws in Old Fashioned glasses or Highballs. Colas are garnished with orange slices. Tonic water and bitter lemon go with lemon slices. Fizzy drinks sparkle longer if served chilled. Fruit juices are accompanied by wedges of orange or lemon placed on the rim of the glass.

Beers Bitter and mild ales Stouts Lagers

Draught beer is dispensed in half-pint or pint glasses. Bottled beer is served in glasses of 36-38 cl capacity. Coasters or drip mats are recommemnded beneath the glasses to collect condensation.

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Practice

1. Write a checklist of your daily activities related to preparing drinks service

2. Write the procedures you would follow to prepare a Caribbean coffee

3. Match the phrases on the left with their meaningful completions on the right

1. When a glass has been broken a) of any dirty glasses and full ashtrays2. Sweep the floor in front of the bar b) into a metal container3. Do not lift glasses c) use a brush and a dust pan to sweep all the pieces4. Tables should be cleared d) empty glasses and bottles from the tables5. When clearing a table e) to avoid stains and smells6. When a drink has been spilled f) try to balance their weight around the tray7. Ashtrays should be emptied g) when customers are not present8. When carrying glasses on a tray h) sponge it down with warm water and detergent9. Collect a large tray to remove i) place loose material on a tray10. R

emove spilled liquid immediatelyj) by placing your hand over the top of the glass

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4. Answer these questions:

1. What is a cocktail?2. When are cocktails usually requested?3. What elements are traditional cocktails made of?4. What are the main properties of a cocktail?5. How is a cocktail meant today?6. What would a bartender call a cocktail?7. How would you define a long drink?8. Do long drinks contain spirits?9. What distinguishes them from cocktails?10. Can you name some hot-weather drinks?11. Which drinks have a wine base?12. Name some examples of hot drinks13. What do you mean by “mixers”?14. In which glass would you serve a champagne

cocktail?15. Which speciality coffees are based on a liquor?16. What are the ingredients of a Martini cocktail?

5. Complete the following

1. The main tools I need to make a cocktail are ...

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2. Common ingredients necessary to make a long drink are ...3. Garnishes are ...4. A shaker is ...5. The Boston shaker is made up of ...6. A standard shaker consists of ...7. The steps necessary to shake a cocktail are ...8. The garnishes used to decorate cocktails are ...9. Drinks which require to be shaken are ...10. A mixing glass is ...11. A mixing glass can be replaced by ...12. I use a mixing glass when I ...

6. Cross the appropriate glass for each of the following beverages:

BEVERAGES Cocktail glass

Shotglass

WhiskyTumbler

Tumbler large

Balloon Flûte WineGlass

neat Tequila

Martini cocktailmilk

Champagne

Water

Campari with iceGrappa

Milkshake

Chablis

Tonic water

Sparkling wineCognac

Riesling

Cointreau with ice

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7. Name the parts of the glasses pointed by the arrows:

8. Cross the correct boxes below:

A B C D

Cocktail glass: A B C D

Brandy glass: A B C D

Highball glass: A B C D

Whisky glass: A B C D

Straight sided glass: A B C D

Sloping sided glass: A B C D

Where is the bowl? A B C D

Fruit juice alone: A B C D

Whisky and soda: A B C D

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9. Match these glasses with their names

1 2 3 4

10. Which glasses do you use for the drinks below?

a) Cherry brandyb) fruit juicec) gin, tonic water, ice cubesd) Bordeauxe) sparkling winef) whisky

1 2 3 4 5 6

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Types of CocktailsSpirits are sold in 1/4, 1/5, or 1/6 of a gill (1/4 pint). 1/4, 1/5, or 1/6 are referred to as 4 out, 5 out, or 6 out corresponding respectively to 1¼ fl oz 3.5 cl, 1 fl oz or 2.8 cl, 5/6 fl oz 2.3 cl. The quantities of liquid ingredients are specified in measures (msrs) or fractions of a measure. A standard measure is one-sith of a gill (5/6 fl oz), that is slightly less than one fluid ounce or 2.5 to 3 cl. A dash is equivalent to 10 drops or 1/4 teaspoon.

Martini Cocktail

½ Martini Vermouth

½ Gin

dash of bitter, ice and lemon rind, shake

Manhattan Cocktail1/3 Sweet vermouth

2/3 Whisky

add a dash of angostura, a cherry, and stir in tumbler.

Rob Roy ½ Scotch Whisky

½ Sweet Vermouth

add a dash of angostura, a maraschino cherry or twist of lemon peel. Stir in whisky tumbler

Blue Hawaiian1 msr white rum1 msr dark rum1 msr blue Curaçao3 msrs pineappe jice1 msr coconut creamcrushed iceBlend the ingredients and pour into glass. Garnish with strip and leaves of pineapple. Serve with a

straw.

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Screwdriver 1½ msrs vodka

2 ice cubes

orange juice

1 maraschino cherry

slice of orange

Pours vodka over ice cubes in highball glass. Fill with orange juice. Garnish with cherry and slice of orange. Serve with a straw.

Champagne Cocktail

a lump of sugar with 3 dashes of angostura bitter on it, ice, and a little brandy in a champagne glass. Fill with champagne, stir and serve adding orange sliver.

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International Drinks

Under the heading of “cocktails” are the following drinks known worlwide:

Cobblers. They are medium-sized drinks based on a champagne, spirit or liqueur. Lemon or lime juice may

be added. They are served in double cocktail glass with a straw and garnished with fruit slice and a sprig of mint.

Whisky Cobbler

2 msrs of Scotch whisky4 dashes Curaçao4 dashes Brandyslice of orangesprig of mint

Fill glass with ice cubes. Stir in Scotch, Curaçao and Brandy and decorate with mint and fruit

Cherry Cobbler2 msrs London Dry Gin1½ msrs cherry brandy3/4 msr sugar syrup3/4 msr lemon juiceFill glass with crushed ice. Add straw and garnish with a slice of lemon, a cherry and sprig of mint.

Collins. They are hot weather drinks made in a tall glass with spirit, lemon or lime juice, sugar, plenty of ice

and chilled soda water.

Gin Collins2msrs gin1msr lemon juice¼ msr sugar syrup3 msrs soda waterslice of lemonice cubesFill two thirds of a large glass with ice. Add gin,lemon juice and syrup.Top with soda water and stir well. Serve with slice of lemon, cherry and a straw

Fizzes. They are efferveshent drinks made up of spirits or liqueurs, lemon juice, egg white, castor sugar abd soda water. They are shaken and strained into highball glass half filled with ice.

Gin Fizz2 msrs gin

Gin and Tonic2 msrs gin

Ritz Fizz1 dash Amaretto

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1 teaspoon caster sugar1 msr lemon juice5 msrs soda water

5 msrs tonic water½ teaspoon lemon juicehalf slice of lemon

1 dash lemon juice1 dash blue Curaçaochilled ChampagneMix Amaretto, lemon juice and Curaçao in glass. Top with champagne garnish.

Juleps. They are long drinks based on bourbon or brandy with sugar syrup, mint and crushed ice.

Mint Julep

3 msrs bourbon1 msr sugar syrup4 fresh sprigs of mintice cubesslice of lemon

Crush part of the mint and add sugar, bourbon and ice cubes. Stir until outside of glass becomes frosted. Garnish with sprig of mint and slice of lemon

Slings. They are drinks based on spirit with the addition of sugar, nutmeg, lemon or lime juice. They are shaken and strained into an ice-filled glass.

Singapore Sling ice cubes2 msrs of gin1 msr cherry brandy1 msr lemon juice1 msr orange juice1 Maraschino cherrysprig of mint

Shake and strain into large goblet or tall glass over ice cubes. Fill with soda water. Garnish with slices of lemon and orange, mint and a cherry.

Sours. They are drinks based on lemon juice with the addition of little sugar syrup, a spirit or liqueur, ice and garnishes. They are shaken and strained into a whisky tumbler.

Melon Sour

1 msr Midori (green coloured melon liqueur made in Japan)1 msr Scotch1 msr lemon juice1 teaspoon sugar syrupcracked iceShake until frosty and strain into glass. Garnish with melon balls and a cherry.

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Useful Phrases and Wordsa dash of (uno spruzzo di), eggwhite (albume), a lump of sugar (una zolletta di zucchero), a pinch of (un pizzico di), lemon rind (buccia di limone), orange sliver (pezzetto di arancia), castor sugar (zucchero molto fine), a sprig of mint (un ramoscello di menta).

to add aggiungereto chill raffreddare, mettere in

frescoto decorate guarnireto dip immergereto fill with riempire dito frost brinareto garnish guarnireto mix mescolareto pass through passare per

to pour versareto put in mettereto rim bordare, cerchiareto saturate inzuppareto serve servireto shake agitareto sprinkle spruzzare, spargereto stir mescolareto strain colare, filtrareto top colmare, completare

Practice

1. Say the Italian equivalents to the following instructions:

1. add a knot of lemon peel2. cut into thin slices3. cut shapes from fruit peel4. dry the glass while still warm5. fill the glass to the brim6. frost the rim of the glass7. handle the glass by the stem8. hang spiral over the glass rim9. place slice on edge of glass10. polish the glass with a soft cloth11. rinse the glass in hot water12. serve in a champagne flute13. serve in a chilled glass14. shake briskly15. spear olive with cocktail pick16. squeeze lemon juice17. strain into chilled glass18. tie peel strips into knots19. top up with soda water20. twist slices using cocktail sticks

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2. Match the phrases in the left column with their correct Italian equivalents:

1. cut off a slice a) taglia fette per il lungo2. cut into slices b) taglia in fette trasversali3. cut slices lengthwise c) taglia verso il centro della fetta4. cut slices crosswise d) taglia a metà verso il centro5. cut into crosswise slices e) taglia la fetta a metà6. cut into lengthwise slices f) tagliane una fetta7. cut into centre of slice g) taglia la fetta verso il centro8. cut the slice through to the centre h) taglia in fette longitudinali9. cut the slice in half i) taglia a fette10. cut halfway to the centre j) taglia fette di traverso

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3. Complete these phrases into sensible sentences. The first is done for you.

1. a wide rimmed glass is a glass with a wide rim2. a tall stemmed glass is ...3. a tulip shaped glass is ...4. a capped shaker is ...5. a flat buttomed glass is ...6. a fluted glass is ...7. an ice-filled glass is ...8. a brandy based cocktail is ...9. a soda topped glass is ...10. a tall mixed drink is ...

4. Answer these questions:

1. What is Manhattan Cocktail made of?2. Which cocktail is made with vodka?3. What is the base of a sour?4. What is a long drink?5. What are the common mixers used in long drinks?6. Do you know some long drinks?7. What are Juleps?8. What are Fizzes?9. What are Cobblers?10. What are Slings?

5. Insert the type of beverage corresponding to each item.

Campari (...................), Martini (...................), vodka (...................), Perrier (...................), orange juice (...................), whisky (...................), lemonade (...................), rum (...................), sherry (...................), gin (...................), Evian (...................), tomato juice (...................), Fiuggi (...................), tequila (...................), angostura (...................), coke (...................), brandy (...................), champagne (...................), Anisette (...................), cherry (...................), Maraschino (...................), Strega (...................), D.O.M. (...................), Dubonnet (...................), Plessis (...................).

The Cocktail Bar

6. Are these statements true or false? Cross the appropriate box.T F

Cobblers are stirred drinks Sours are obtained by mixing a spirit, lemon juice, and sugar A fizzy drink is one which makes no bubbles. Fruit juices are soft drinks. Tonic water is a fizzy drink. Ginger Ale is a gassy non-alcoholic drink. Collins are served in large glasses Long drinks are served in cocktail glasses. Orange squash is a long drink. Gin Fizz is prepared using the shaker.

7. Put a cross (X) in the ingredients corresponding to each cocktail or drink

Ingredients Martini Manhattan Rob Roy Champagnecocktail

Mint Julep Melon Sour Gin Fizz

Vermouth

Gin

Midori

Whisky

Vodka

slice of lemonCuraçao

Champagne

Angostura

Brandy

Rum

mint

cherry

sugar

lemon juice

slice of orangesoda

The Cocktail Bar

The Gallery: this welcoming venue of the Cavendish Hotel is one of the most renowned cocktail bars in London. The interior features original paintings all around. The atmosphere is relaxed and the service pleasant. An increasing variety of people now make their way to the Gallery because of the international cocktails, fine snacks and light meals they are served. Worth mentining snacks are ‘Turner’s Catch’ (deep fried scampi and trimmings) and ‘The Toulouse’ (home made paté). The bar serves daily morning coffee, buffet lunch, dinner and afternoon tea. Open to non-residents and non-diners.

Have you heard about

TheGallery?

It’s on the first floor of the Cavendish Hotel and it’s the showpiece for a collection of contemporary works of art by such famous names as

Patrick Caulfield, Alan Davie, Patricia Faulkner and many others.

The Gallery serves a delicious selection of snacks all with an artistic flavour. There’s “The Apprentice” a glass of our house red or white

wine and cheese. “Turners Catch” deep fried scampi served with french fries and tartare sauce. “The Gallery Palette” a selection of mouth-watering Hors D’oeuvres. and to complement this, we offer you a

comprehensive wine list.

We also offer you the most intriguing cocktails in town, “Mad Dogs and Englishmen”, “St. Louis’ blues”, to name but two. And from 5.30pm

it’s cocktail time at The Gallery, when Andrew Cushing’s piano music will soothe your cares away and get you started for what’s left of the

day.

Perfect for a quick business lunch, a speedy snack before or after the theatre, or simply meet your friends for a drink and a chat.

Open every day 11am-11pm

THE GALLERY, CAVENDISH HOTEL, JERMYN ST, W1Tel: 071-930 2111

The Cocktail Bar

1. Refer to the text and find synonyms with the folloing words:

1. extremely delicious2. to add new features3. informal conversation4. only5. to calm6. complete7. worries8. appealing

2. Refer to The Gallery ad and fill in the card below:

THE GALLERY CARDCOCKTAIL BAR ‘S NAME:__________________HOTEL’S NAME:_________________________

ADDRESS & TEL No:______________________________________OPENING HOURS:_______

ARTISTIC FEATURES:_______________________________________________________

____________________________________________________________________

FOODS AND DRINKS SERVED:__________________________________________________

SPECIAL COCKTAILS:_______________________________________________________

SPECIAL SNACKS:_________________________________________________________

MEAL CHOICES:__________________________________________________________

ENTERTAINMENT OFFERED:__________________ENTERTAINER’S NAME:___________________

WINE LIST: YES NO

OPEN TO HOTEL RESIDENTS: YES NO NON-RESIDENTS: YES NO NON-DINERS: YES NO

The Cocktail Bar

The Cocktail Bar

Ordering drinks

Situational Phrases

This is what the customer may say:

I'd like....., pleaseI think I'll have...Can you get me...Could I have....How do you serve a...Could I have Do you have....

a soft drink a tomato juicea Scotch whiskysome mineral watera strong black coffeea gin and tonican apéritifa cool drinksome tonic watera Camparian orange squashthe bar menu

A bottle of beer / a Heineken, pleaseA Martini dry, pleaseA double Scotch on the rocks

This is what the barman or lounge waiter may say:

Certainly, Sir/MadamCan I get you...?Can I suggest a soft drink?Would you like...?How about a Perrier?May I have your key card?Shall I charge this to your room?What’s your room number?You’re a resident, aren’t you?

Short dialoguesCustomer A Martini cocktail, pleaseBarman Yes, sir. Dray or sweet?Customer Dry, please. Have you got any snacks?Barman Yes, sure. Here they are

The Cocktail Bar

Customer Would you mind telling me the Manhattan ingredients, please?Barman Certainly, sir. They are whisky, vermouth, a dash of bitters and ice cubesCustomer Any garnishes?Barman Yes, sure. A cherry and a knot of lemon peel

Barman Good afternoon. Would you like anything to drink?Customer I'd like a gin and tonic.Barman Certainly, Madam. (pause)

Here you areCustomer Thank you

The Cocktail Bar

Barman Anything else, sirCustomer Thank you. My bill, pleaseBarman Here it isCustomer How much is that?Barman That'll be six pounds, sir.

Waiter Would you mind sitting here, madam? All the other tables are occupied.

Customer Thank you.Waiter What can I serve you?Customer A good cup of tea and some snakes, pleaseWaiter OK. Tea and snakes. Are you a hotel resident?Customer Yes, I am. My room number is 420Waiter Thank you, madam.

Customer Good eveningWaitress Good evening, madam. What would you like tonight?Customer A roast chicken salad, pleaseWaitress Anything to drink?Customer Yes, bring me a milkshakeWaitress Which flavour do you like better?Customer Strawberry, pleaseWaitress Roast chicken salad and a strawberry milkshake. Thank you, madam.

The Cocktail Bar

American Cafe BistroDUBONNET £3.80Dubonnet, Tonic Water & White WineBLUE HAWAIIAN £4.60Pineapple Juice, Light Rum, Blue Curaçao, Coconut CreamTEQUILA SUNRISE £3.80Tequila, Orange Juice & GrenadinePARADISE £4.60Southern Confort, Amaretto, Vodka, Grenadine, Pineapple & Orange / Lime JuiceMANHATTAN £3.80Canadian Club Whisky, Sweet Martini & Angostura BittersMARTINI DRY £3.80Gin & Sweet VermouthROB ROY £4.60Wisky, Vermouth & Angostura BittersGIMLET £3.80Vodka or Gin with Lime JuicePIMMS £3.80Pimms No1, Ginger Ale & LemonBLOODY MARY £3.80Vodka, Tomato Juice & selected SpicesSTRAWBERRY DAWN £4.60Strawberries, Gin and Coconut CreamPINA COLADA £4.60Rum, Pineapple Juice, Coconut milkMAI TAI £4.60Rum, Pineapple Juice, Orange, Curaçao, Lime Juice & GrenadinePINK LADY £3.80Gin, Grenadine & Egg WhiteSHERRY FLIP £3.80Sherry, Egg & NutmegHUMMER £3.80Kahlua, Light Rum, Vanilla Ice Cream & Grated ChocolateMICKEY MOUSE £3.00Coca-Cola Float - Coca-Cola, Vanilla Ice Cream & CreamSINGAPORE SLING £4.60Gin, Cherry Liqueur, Grenadine & SodaCHI CHI £3.80Vodka, Pineapple & CoconutBOO BOO'S SPECIAL £3.80Pineapple Juice, Orange/Lemon Juice, Grenadine and Angostura Bitters OLD FASHIONED £3.80Whisky, Soda Water & White Wine

BUCKS FIZZ £3.80Orange Juice, Chilled Champagne & Dash of GrenadineSILK STOKINGS £4.60Tequila, White Crème de Cacao & GrenadineCREOLE £3.80Rum, Orange Juice, Pineapple Juice & Coconut milkSTRAWBERRY DAIQUIRI £4.60Light Rum, Strawberry Liqueur & Fresh StrawberriesSCREWDRIVER £3.00Vodka & Orange JuiceGRASSHOPPER £4.60Crème de Menthe, White Crème de Cacao & Crean blended with Vanilla Ice CreamPASSION FRUIT COCKTAIL £3.80Amaretto, Passion Fruit & White Rum Spirit, Strawberries and CreamZOMBIE £4.60Dark Rum, Jamaican Rum, Light Rum, Lemon Juice, Passion Fruit Juice, Apricot Brandy & Cherry BrandyKIR £4.60Crème de Cassis & Chilled Dry White Wine

The Cocktail Bar

MARGARITA £4.60Tequila, Lime Juice & CointreauHere follows an extract from the cocktail lounge menu served by the Britannia Hotel Inter Continental of London:

Junon Cocktail

2 spoons of pineapple juice1/3 dry vermouth2/3 vodkaAdd soda water and garnish with a pineapple slice.

` Britannia HotelInter Continental

Cocktail Lounge Menu

Traditional Cocktails £4.45Martini Cocktail

Bombay gin with a hint of vermouthManhattan

Canadian whisky or Bourbon, vermouth and AngosturaOld Fashioned

Bourbon, sugar and AngosturaSours

Your choice of spirit shaken with lemon juice, sugar and bitters

New World Arrivals £4.55Long Island Iced Tea

Vodka, gin, white rum, triple sec, tequila, and a splash of cokeNew Orleans Fizz

Gin, lemon, seltzer and a hint of orangeCalifornia Dream

Amaretto, white rum, peach juice and cream

Champagne Cocktails £6.50Bellini

Peach liqueur and champagneBritannia Fizz

Brandy, Cointreau, orange juice and champagneKir Imperial

Framboise liqueur and champagne

Non Alcoholic £3.45Cincinnati

Orange juice, pineapple, grapefruit and grenadineShirley Temple

Dry ginger ale and grenadineVirgin Mary

Tomato juice with all the trimmings

The Cocktail Bar

1. Listen to ''Ordering at the Bar'' and tick () the box corresponding to the four customers' orders. Specify in the ''other'' column any new items.

whisky gin tonic Martini tea other1st customer2nd customer3rd customer4th customer

2. Working with a partner, refer to Britannia Hotel Cocktail Lounge Menu and take turns to ask and answer questions like these:

- What ingredients does California Dream have?- It has amaretto, white rum, peach juice and cream.

- How much do you charge it?- £4.55 (four pounds fifty-five pence)

- Which other cocktails are the same price?- Long Island Iced Tea and New Orleans Fizz

3. Working with a partner, take turns to ask and answer questions like these:

Does Mary like orange juice?Yes, she does.

Does she like cognac?No, she doesn't

And vermouth?She thinks that's all right.

I like I don't like That's all right

Mary

orange juiceCampariDubinnetsherryCinzanoMartellCourvoisierHennessy

cognacbeergrapefruit juiceteavodkarumtequila

vermouthMaraschinoKümmelCuraçaoAnisetteApricotCherry

The Cocktail Bar

4. Underline the right item

1. Tequila Sunrise comprises orange juice / pineapple juice2. Coconut milk is an ingredient of Piña Colada / Margarita3. Screwdriver is made of whisky and orange juice / vodka and orange juice4. Gin / rum is the basic spirit of Mai Tai5. I prefer a Martini Dry because of its lime juice / sweet vermouth6. I can't serve a Bucks Fizz because I haven't any champagne / soda water7. I take a Pink Lady because I like the flavour of grenadine / angostura8. Coconut cream / coconut milk is used when preparing a Strawberry Dawn9. If you like lime juice I suggest you a Manahattan / Gimlet

6. Cross (X) the box corresponding to each of the items below

Aperitif Mineral water

Soft drink

Cognac Spirit Liqueur

Anisette XGinLemonadeSherryGran MarnierMartellMartiniLimeCrodoVichyWhiskyCointreauGingerPerrierRemy Martin

The Cocktail Bar

Asking for the bill

Read the following dialogue and fill in the Bill form on the right

Dialogue(W=waiter / C=customer)

W: Anything else, Sir?C: No, thank you. Can I have the bill,

please?W: Certainly, Sir. ....Here it is.C: Eh... sorry. What’s this item here?W: That’s the tea and biscuits your wife

had. It’s £3.80 all together.C: And this is my cocktail which is

another £4.70. What’s 85p?W: That’s the service we charge... plus

VAT.... that makes up to £10.75C: That’s all right, thank you. Here is a

£10 note and 2 pounds more. That’s o.k.

W: Thank you, Sir.

CREST BAR

Date: March 2, 1994

Bill No. 57

ITEM PRICE

Tea&Biscuits.........Piña

£3.80£4.7

Sub Total

Service

VAT 15%

Grand Total

£8.50£0.85£1.40

C: Waiter, please.W: Coming soon...what else would you

like?C: The bill, please.W: Yes, Sir. ...well you ordered a dry

Martini, that’s one pound sixty pence. Then a Sherry for the lady. That’s another one pound forty pence and....a portion of salted almonds which is one pound more. That makes four pounds...four pounds sixty pence including VAT.

C: Eh... and service?W: All prices include service.C: Well, then. Here are five pounds.

That’s all rightW: Thank you, Sir.

WINTER BARBill No.: .........Date: .....................

ITEM PRICE

Sub Total

VAT 15%

Grand Total