Other alcoholic beverages

• Beverage


  A liquid formulation specifically prepared for human consumption
• The word "Beverage" has been derived from the Latin word "bever" meaning rest from work
• Reasons people drink


  • To quench thirst
  • To get drunk
  • To enjoy a social setting (social drinking)
  • To enjoy the taste of the beverage
  • To feed an addiction (alcoholism)
  • As part of a religious or traditional ceremony or custom (proposing toast)
• Types of beverages


  • Alcoholic Beverages
  • Non-alcoholic Beverages
• Alcoholic beverage


  A potable liquid containing ethyl alcohol or ethanol of 0.5% or more by volume
• Alcohol


  Obtained by fermentation
• Wine


  An alcoholic beverage produced through the fermentation of grapes
• Types of wine


  • Red wine
  • White wine
  • Rose wine
  • Sparkling wine
  • Dessert wine
  • Cooking wine
  • Ice wine
  • Fortified wine

  
• Serving wine procedures


  1. Present the wine on a service cloth

  2. Cut the foil cap

  3. Insert the corkscrew and extract the cork

  4. Wipe the mouth of the bottle

  5. Pour minimum of one ounce of wine into the host's glass

  6. Serve ladies moving anti-clockwise around the table

  7. Serve maximum two-thirds full of the glass

  
• Wine storage


  • Dark, well ventilated, and insulated
  • Temperature controlled
  • No movement
  • Store horizontally, label up, bin number

  
• Beer


  A fermented alcoholic beverage made from barley, water and hops
• Types of beer


  • Ale (top fermented beer)
  • Lager (bottom fermented beer)
• Serving beer bottles procedure

  1. Carry a clean beer glass and an open bottle to the table

  2. Hold the tray behind the head of the guest

  3. Pick up the glass at its base and place it to the guest's right

  4. Take the bottle in your right hand with the label clearly showing

  5. Pour the beer into glass on the table

  6. Continue pouring until the glass is full, with a well-rounded head

  7. Place the bottle on the table to right of the glass, with the label facing the guest
• Champagne


  The wine, named after the region where it is grown, fermented and bottled: Champagne, France
• Types of champagne


  • Vintage champagne
  • Pink champagne (rose)
  • Blanc de blancs
  • Blanc de noirs
  • Cremat
  • Deluxe champagne
• Serving champagne procedures


  1. Present the bottle on a service cloth

  2. Untwist the wire ring on the neck of the bottle

  3. Remove foil and the cage

  4. Twist the cork gently out of the bottle

  5. Wipe the lip of the bottle

  6. Pour a mouthful of the champagne into the glass for host's approval

  7. Serve ladies, moving anti-clockwise around the table

  8. Serve maximum two-thirds full of the glass

  
• Brandy


  Distilled from fruit, usually grapes. Typically taken as an after dinner drink
• Types of brandy


  • Brandy
  • Fruit Brandy
  • Pomace
• Brandy service procedures


  1. Pour the brandy in a brandy balloon

  2. Take the glass to the table with the coaster on a service tray/salver

  3. Place the coaster at the right-hand-side of the guest

  4. Place the drink on a coaster announcing the name of the drink

  5. Logo printed on the glass should be facing the guest
• Whiskey


  A spirit obtained by the distillation of the fermented mash of grain usually barley, maize/corn or rye or a mixture of all three in different proportions, then aged in wooden casks
• Types of whiskey


  • Bourbon whiskey
  • Corn whiskey
  • Malt whiskey
  • Rye whiskey
  • Rye malt whiskey
  • Wheat whiskey
• Rum


  A distilled alcoholic drink made from sugarcane, then usually aged in oak barrels. The alcohol content is usually 40%
• Types of rum


  • White rum
  • Gold rum
  • Dark rum
  • Spiced rum
  • Flavored rum
  • Overproof rum
  • Premium rum
• Vodka


  A highly rectified and colorless drink, obtained from potatoes, grain and molasses
• Types of vodka


  • Neutral Vodka
  • Gold
  • Flavored Vodka
• Famous brands of vodka

  • Absolut, Svedka, Znaps (Sweden)
  • Smirnoff, Stolichnaya (Russia)
  • Bols, Belvedere, Chopin (Poland)
  • Romanov, White Mischief (India)
  • Romanoff (Chile)
• Vodka serving


  • Perfect ingredient for making cocktails
  • Taken neat or served chilled in small glasses
  • Some prefer it on the rocks and with addition
• Alcohol beverages licensing


  • Off license
  • Residential license
  • Restaurant license
  • Restaurant and residential license
  • Occasional license
  • Full on license
  • Permitted hours
• Cocktail


  A mixed drink typically made with a distilled liquor as its base ingredient that is then mixed with other ingredients or garnishments
• Components of cocktail


  • Base
  • Modifier
  • Flavouring or colouring
  • Garnish
• Methods of making cocktail

  • Shaking
  • Stirring
  • Blending
  • Layering
  • Building