| Chapter 5 A Day Without Wine Is A Day Without Sunshine Know your wines (and Champagne too!) No Sunshine? Well there�s always wine! We could devote many a chapter to the intricacies of the wine fermentation process, the cultivating of grapes, or the soils known to produce the best wine and why. In fact, many books already exist on this subject, but in the end this will only help your profession if you plan on landing a job in a sophisticated wine bar. This chapter is not set out to school you on the A to Z�s of wines, but rather the ABC�s of wines. Wine drinkers have been known to be particular about their beverage of choice and you should know the basics as it relates to wine to help service this customer as well as guide a novice wine drinker to the most appropriate choice for the occasion. Basic Wine Terms The following terms are used to describe the overall impression of a wine. These will be important, should your client call you on the cuff to explain one choice over another. You should be prepared to both understand and use this terminology. Acidity � Acid is present in all wines and is very important in determining structure, shape and lifespan. Good acid levels can make a wine crisp and refreshing and help to preserve the wine. Aroma � This refers to the smell of the wine as it relates to the grape that produced it. Body � This describes the way the wine feels in your mouth, either light, medium or full. Bouquet � This term describes all of the different things you can smell in a wine. In takes into consideration everything relating to the smell of that wine. Dry � This relates to the amount of sugar in a wine. And in the world of wine, dry is considered the opposite of sweet. A drier wine has less residual sugar than a sweet wine. When drinking dry wines, you may have noticed the dry feeling that this may leave in your mouth. Finish � This is the residual taste the wine leaves in your mouth after you swallow it. Does it linger for a spell or does it change completely? Fruity � The result of more residual sugar being left in the wine. Sweet � The opposite of dry. Wines such as Zinfandels are most always sweet. What Wine is! Fundamentally, wine consists of natural fermented juices from fresh, ripe grapes. Fermentation is the process by which the grape turns into wine with the help of sugar, yeast and carbon dioxide. Don�t think about this too much or you might not enjoy another glass of wine yourself. Nor do you want to find yourself waxing on about fermentation to your novice wine drinker for fear they may gag and exit the bar. As a bartender, however, it is important to have a basic knowledge of how this stuff came to be. Grape Growing One of the most important distinctions of a great wine rests in the grapes that began the wine process. The goal of the grape grower is to grow ripe grapes whom have about � natural sugar in their juice. The ripening process is vital to developing a fine wine. Furthermore, the slower the ripening the better, as this allows the grape the opportunity to develop complex character and flavor. Mother Nature�s Influence on Wine Grape growers are subject to the laws and whims of Mother Nature. The perfect wine grape needs warm days to ripen, but also cool nights to stretch out the growing season. This is a delicate stage, for cool nights must not ever become frosty which could destroy the grape and ripening process altogether! Wineries have complex heating systems in place to combat this process, but ultimately, much of the success of a growing season is subject to mother nature, hence the terminology of �a good year� often used in describing a wine, as good weather years in particular regions will drastically affect the quality of the wine. The soil is extremely important in wine growing, hence regions such as Sonoma County, CA, Bordeaux, France and Tuscany, Italy are steeped in a long standing tradition of fine wine. Again, Mother Nature is the primary reason for such fine wines, in that land formations that block winds, sun and promote proper drainage will create the end result of a more fertile growing area for the grapes and the final result of a better wine. Vintage Vintage is a term you should know when referring to wines. Vintage refers to the year that the grapes were grown and harvested, not when the wine was bottled. Frost, hail and rain can all significantly affect the quality of the wine and often cause a vineyard to discard a batch of grapes entirely. These are not the types of details you�ll need to have a profound education in, but it is important to be familiar with the elements that go into creating a quality wine. White Wine Production First and foremost, all stems are removed and the grapes crushed, giving yeast the access to the sugars in the grape juice, which allows the fermentation process to begin. The juice is pressed off the skins and then allowed to settle in a tank so that the solids sink to the bottom. When fermentation begins, yeasts convert the sugar to alcohol and carbon dioxide. The carbon dioxide escapes into the air in the process, but the alcohol remains. What makes White Wine Dry? If all the sugar is consumed through a longer fermentation process, then the wine will be called dry as it has less residual sugar. When is White Wine considered to be Sweet? By stopping the fermentation earlier and specifically before the yeast can consume all of the sugar, the end result is a sweeter white wine as a result of the residual sugar. Red Wine Production In preparing Red wine, the grapes are crushed, but unlike white wine, all juices and skins are left to sit. Through this process and by including the skins in the fermentation, a color, flavor and tannins are developed. These tannins (a natural substance found in grapes and tea leaves) are what makes a wine taste bitter. Because of this, red wine is a popular choice with most dinners as it helps to cleanse taste buds. Blush Wine Production Blush wines are made almost the same way as sweet wines, except the process begins with red grapes. Unlike the making of red wine, the juice is pressed at the beginning so there�s only a slight amount of color, resulting in a pinkish hue. It is important to know that the fermentation process is always stopped prior to completion to allow for more residual sugar and the sweet taste that blush wines are known for. The Great Grape! The type of grape used in wine making is key to understanding wine. In the U.S., wine is named after the variety of grape used to produce it. For example, a Merlot is a grape variety alike Chardonnay, etc. An important key to remember is that in order for a wine to be called Merlot, it must contain 75% Merlot Grapes, no less. This also applies to Chardonnay and Cabernet wines, etc. The grape is always the starting point for the wine, but as we learned earlier, the fermentation process is where the chemical make-up of the juices is changed even further. Grapes Used In White Wine Chardonnay This popular white grape is from the burgundy region of France and usually makes a wine that is dry, crisp, refreshing and fruity. Sauvignon Blanc This grape variety also makes a dry white wine, yet not as fruity as chardonnay, and as such, results in a drier taste. Sauvignon Blanc typically has a more subtle flavor. While Chardonnay and Sauvignon Blanc are the most popular white wines, you should also be familiar with the following two additional varieties. Johannisburg Reisling This is a famous white grape used for German wines and makes a wine that tastes very fruity, sweet and refreshing. Chenin Blanc This grape comes from the Loire Valley in France and is used to make a soft and scented wine with fruity flavors. Chenin Blanc can run the range from semi to very dry. Grapes Used in Red Wine Cabernet Sauvignon This grape has been described as very powerful and results in a full bodied wine. The wine is dry and slightly bitter, yet fruity. Merlot This grape is a close relative to Cabernet Sauvignon, with the original blends coming from the same vineyards and general geographical areas. While it is as dark in color as a Cabernet, it is considered softer and easier to drink. Gamay This grape is used for the lighter and fruitier wines from the French region. Zinfandel This is a red grape that is used to make the wine known as White Zinfandel, however, Zinfandel (not white) should not be confused with White Zinfandel. It is a red wine, slightly sweet in taste. Pinot Noir This grape results in a red wine, light in color, but bold in taste. The flavor can be intense cherry, raspberry, plum and a little spice. The more expensive Pinots can have a wide range of complex flavors and aromas. Fortified Wines Fortified wines are wines where brandy has been added to either stop the fermentation process and retain sweetness, or to increase alcohol content. Typically, these types of wines are served with dessert, contain a greater concentration of alcohol and are rich and sweet. Sparkling Wines Also popular today, the sparkling wine family is not too different than typical wines in the way of grapes, rather the creation process of the wine is what begets the magical bubbles that distinguish a sparkling wine from standard wine families. If your customer is looking for an introductory sparkling wine, we recommend either a Chardonnay or Pinot grape which are more delicate and fruity. Champagne It�s important to realize that champagne is really a wine of sorts, from the Champagne region of France. Further, the word 'Champagne' is the trademarked name of a wine region in France and cannot be used to describe sparkling wine from other regions, however this is a French law, not enforceable for Champagnes produced in countries other than France. Q: What makes those wines sparkle? A: By using pressurized bottles, the CO2 is captured and carbonates the wine, creating the tiny bubbles you�ll find in Sparkling wine and champagne. In summary, wine is a complex beverage whose production borders on an art form. Serious wine drinkers will carry this same fastidious nature with them, and while they will most likely frequent wine specialty bars, should you have one in front of you, it will be important to be versed in the basics discussed above. Wine Service How to Serve Wine - Restaurant Application After removing the cork from the bottle, wipe the lip of the bottle inside and out with a clean napkin. Pour only an ounce of the wine with the label facing your customer and twist the bottle toward your body as you raise it from the glass to prevent any spillage. Allow your customer to taste and approve of the wine prior to filling up the remainder of the glass. What Temperature to Serve Wine Red White Fortified Sparkling Temperature to Serve Room temperature Chilled Chilled or room temperature Chilled (directly in ice) Serving Recommendations Open prior to serving so the bottle can �breathe� Open and serve Open and serve Open and serve Color Reddish Orange to deep purple Pale yellow to deep gold Varies Red, white or rose Characteristics Strong Flavor; heavy body; dry Delicate; not as robust as red; varies from very dry to very sweet Rich, heavy, and sweet Ranges from dry to sweet Alcohol Content 10%-14% 10%-14% 15%-24% 10%-14% Common Choices Cabernet Sauvignon Chianti Gamay Merlot Pinot Noir Zinfandel Chardonnay Fume Blanc Reisling Sauvignon Blanc Apertifs (various) Madeira Marsala Port Sherry Brut Doux Wine Serving Tips 1 � Always uncork red wine at least 5 minutes prior to serving, as it is important for the wine to mix with the air or �breathe� which will boost the flavor. 2 � Red wine should be poured up to 2 inches below the rim of the glass and white 1 inch below the rim. The reason for the difference is to allow the customer the ability to swirl red wine slowly and further let it breathe. 3 - It is customary to first serve an ounce to the gentleman guest, and upon approval, to serve his female guest fully, then return to the gentleman to fill the remainder. Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 5. The knowledge of wine will greatly help both your and your customers enjoyment of it, as you�ll better be able to recommend the most suitable wine depending on the meal or disposition of the individual. For whatever wine you choose, be sure to practice the serving methods discussed. We suggest attempting and enjoying one of the following wines as you begin your test: � A Chardonnay of your choice if you are more prone to Whites, or if you are planning a lighter meal. � A Merlot of your choice for a meat or heavier meal. Sparkling wine if you are not completing this portion of the test close to lunch or dinner. 5-49 Will good acid levels limit the shelf life of a wine? 5-50 When someone is looking for a wine with a nice finish, what are they looking for? 5-51 In the most basic terms, what is wine? 5-52 In the wine making process, what year does the "vintage" of the wine refer to? 5-53 What needs to be done to the fermentation process to create a sweeter wine? 5-54 What is the biggest difference in the production of red & white wine? 5-55 What is more popular with dinner, red or white wine and why? 5-56 Merlot and Chardonnay are actually the names of what? 5-57 In the red wine family, which is considered easier to drink, Cabernet Sauvignon or Merlot? 5-58 What type of wine is most commonly served with dessert? 5-59 What makes sparkling wines, sparkle? 5-60 What temperature should red wine be served? 5-61 How many inches below the rim should white wine be served? 5-62 How many inches below the rim should red wine be served?. Chapter 6 Basic Drink Preparation Methods There�s only so many ways to skin a drink, I mean, pour a cat. The goal of Drinks� Made Easy� is to get you working as a bartender, fast! However, the amount of knowledge that you must possess to be a bartender is voluminous, especially when you take into consideration the thousands of potential drink recipes. And furthermore, your clients will expect you to be a walking drink encyclopedia. Firstly, to that, we say, relax! If there�s ever a circumstance where a client is asking for something that you�ve never heard of or don�t know how to make, don�t worry, just ask. Rest assured, the knowledge that this course will deliver will be enough to get you by 95% of the time, however, there�s always the foreign drink requested by the discriminating customer that will leave you (and even most seasoned bartenders) baffled. Not to worry. Simply ask your customer what�s in the drink. Not only will this ensure that you will create the drink exactly as it is expected, but you will give your client the feeling of being all-knowing and important. After all, he just stumped the bartender! Be humble, accept the knowledge and he will surely remember your appreciation for his lesson in the tip. Again, we will teach you the fundamentals in bartending, but even the most seasoned bartender can�t honestly admit to never having been stumped at work when having been requested a drink. Thousands of drinks exist, but yet in our professional experience, less than 100 are most commonly ordered! Clusters Make It Easy! Unlike many bartending schools and courses, it is not our goal to have you memorize how to make every drink known to man. Not only is this unpractical, but also in that only about 100 of those 10,000 plus are most commonly ordered, it�s just not necessary. Further, the time you�d spend trying to memorize would get in the way of the profession that awaits you! Rather, we�ve set up a system that divides the most commonly ordered drinks into clusters, with the dominant drink type or drink characteristic representing that cluster being the one distinguishing characteristic of the cluster. This could be the Margarita cluster and all the off- shoots of the basic Margarita, or the more widely encompassing and most commonly ordered Highball Cluster. Once you know these clusters, combined with some simple rules of thumb in the way of alcohol measurements, you�ll be able to make any drink! We call these DME Shortcuts�, but you can just refer to them as the helpers that�ll get you making drinks� easy (and fast)! Apply our rule of thumb quantity rules with the Drink Cluster rules and you�ll be able to �Cliff Note� yourself into making delicious drinks that will segue into the profession of bartending with ease. DME Shortcuts� DME Shortcuts� - Alcohol Quantity Rules 1 � If a drink contains only one type of alcohol, pour 1 � ounces of the called for liquor (or a 3 count speed pour). 2 � If a drink contains two different alcohols, use 1 ounce for the first and � ounce for the second. 3 � If a drink contains three or four types of alcohol, use � ounce of each. DME Shortcuts� - Mixer Quantity Rules 1 � If a drink only includes one mixer (e.g. Gin & Tonic), fill the glass with the mixer up to � inch below the rim, no matter the size of the glass. 2 � If a drink includes multiple mixers, use equal parts of the mixers, and again, fill the glass to � inch below the rim, no matter what size glass is used. Wait a minute, can that be too good to be true? Sometimes it can. The fact of the matter is that our DME Shortcuts� will work with ALMOST any drink ordered today and will produce a properly mixed, nicely tasting beverage. This will also work for you to make your prospective boss drinks, quick, if you are ever tested on an interview, but it is important to recognize, that the distinguished pallet WILL taste subtle differences that go into SOME of the drink recipes out there where our shortcuts don�t apply. As you progress with your drink making, you�ll find the 100 or so most commonly ordered drinks will soon be old hat and you� ll expand your repertoire even further with time. But for starters, our DME� shortcuts will get you behind the bar gaining on the job experience as soon as possible! We�re about to get into the basic liquor clusters, but before we do, know that while these clusters may differ, the manner in which they can be served do not. There are only so many ways to serve a drink. Only 7, in fact! The 7 Serving Methods Neat / Straight Up A drink requested Neat or Straight Up is simple to prepare in that there is no ice, no garnishes, nothing. Just the alcohol and the glass. Drinks such as shots, liqueurs or brandy are the most common instances when you will use this serving method. On The Rocks A drink requested on the rocks is simply a drink over ice. Here, you�ll have already filled your glass with ice and will then add liquor over the ice. If a mixer is required, add as the recipe dictates. Note that some drink recipes require multiple alcohols or mixers that will first need to be prepared in a shaker, prior to being poured over the rocks. Shaken Shaken drinks will typically call for ingredients that need an extra push in order for them to mix properly and taste as your customer expects. Simply fill your cocktail shaker no more than half full with ice and add the required ingredients. If using a Boston Shaker, place your mixing tin over the top of your shaker and shake briskly 7-10 times. With a strainer, pour the mix into your glass! Stirred For stirred drinks, fill your mixing glass 1/3rd full with ice and add all required ingredients. Use your bar spoon to stir the concoction thoroughly in one direction and serve. Some customers will order their stirred drinks as �stirred straight up� or �stirred on the rocks�. For these occasions, stir as directed above, then pour with a strainer (with or without ice depending on what�s requested) into a glass neat (straight up) or with a strainer over a glass with ice. Combined Combined drinks are drinks or shots that do not call for any pre-mixing, but combine different liquors in the drink. These are typically shots, or drinks with a seltzer mixture that help to distribute and better mix the end result. Layered The layered preparation method can be used with either cocktails or shots and as the name implies, involves the combination of several different liquors or liqueurs, layered on top of each other to create an aesthetically pleasing drink. The way this works is by using the heaviest or densest liquors on the bottom and for drinks containing more than two liquors, following that pattern and always placing the least dense liquor on the top, allowing the alcohol to have the appearance of floating on top of each other. Creating the layered drink or shot is considered an advanced bartending technique and one that you should definitely practice prior to creating one for a customer. To create this type of drink, you�ll need to pour the second, third, etc. liquor over the back of the spoon which should be rested at the top layer of the liquor below it. This process needs to be administered slowly so as not to pierce the layer. Since layered drinks are considered to be more advanced, more time consuming for the bartender to mix, and typically consisting of premium liquors, they also tend to be more expensive. Blended or Frozen For drinks such as the Margarita, you�ll need a blender to prepare. In these instances, you�ll place the ice, alcohol and all mixers into the blender cup, blending until the mixture becomes a slush, firm presentation. Then pour into an already chilled glass and serve. The 8 Mixing Methods There are only so many ways that these drinks can be mixed; 8, in fact! And these can and will be applied to ALL drink mixtures. These techniques are both universal and easy to master, you�ll just need to associate each technique with the specific drink type you are making. This comes by completing this course and by practicing with the homework assignments. Type of Drink Mixture How to Serve In what glassware Shot Straight up Shot or snifter Chilled Shot Stirred Rocks On the rocks On the rocks Rocks With Rose�s lime On the rocks Rocks With any carbonation (soda, tonic, etc.) On the rocks Double Rocks With sweet & sour Mix On the rocks Double Rocks With any juice On the rocks Double Rocks With coffee or hot water Hot Coffee Mixers The following are the most commonly used mixers and will be stocked by any bar you work in: Soda Water - unflavored carbonated water Tonic Water - bitter carbonated water as a result of lemon and quinine flavoring Soft Drinks � all the most common choices such as cola, diet cola, lemon-lime flavored soda and ginger ale Fruit Juices � Apple, cranberry, grape, grapefruit, lime, orange, pineapple & tomato Bar Mix (Sweet & Sour Mix) -A mixture of lemon juice and sugar syrup. Dairy products � Milk, half & half & cream Standard Pre-mixes � *Sweet & Sour, *Collins Mix, Bloody Mary Mix, Strawberry Daiquiri / Margarita Mix, Pina Colada Mix, *Simple Syrup *All can be purchased or made yourself. Depending upon your bar�s protocol, things could be done either way. Recipes� Made Easy Sweet & Sour Mix For 1 Drink � Cut & squeeze � lemon and mix the juice with 1 teaspoon. Shake immediately, and shake the drink you mix it with vigorously prior to serving. For larger quantities � Mix 12 ounces lemon juice with 18 ounces cold water and � cup of sugar. Mix, then keep cold for use as needed. Simple Syrup - Because this drink calls for hot water, we don�t recommend making it in single drink quantities unless you are serving a hot drink. Mix 1 pound of sugar with 1 quart of boiling water, reducing the temperature as you add the sugar, and stir until the mixture thickens (a few minutes). Refrigerate to store and use as needed. A+ Bartend Tip As we�ve discussed before, a bartender, no matter how busy the bar, should never find himself lacking tasks to complete. There�s always something to do, which will help you get that busy shift you want and in general, help the bar�s efficiency and impress your boss! If you find yourself in a slow moment, make some of these commonly used mixes yourself! The 3 Glassware Preparation Methods Chilling For a chilled glass, simply fill the glass with ice water and let it stand for no more than a minute. Empty the glass and make the drink! Frosting Most commonly used with beer mugs, the process is what you�d expect it to be. Dip the glass in water, then freeze it for about � hour. The frosty appearance will keep the drink cold and create a nice aesthetic appeal. The busy beer bar should always have plenty of frosted mugs at the ready. Flavoring Moving into fancier drink clusters, this technique flavors the rim with whatever garnish you�ll be using for the particular drink you�re making. A lemon wedge or peel rubbed on the rim will create a subtle aroma and flavor to the drink. These are the differences that will make your drinks stand out! Doesn�t that simplify things? Honestly, you can do this! There is a very basic routine that all drinks must follow and the above applies to almost all of them! Who needs to memorize thousands of drink recipes?! How about 7 basic serving methods, 8 mixing methods and 3 glassware preparations all using DME alcohol and mixer quantity rules to simplify the process even further! Who ever said bartending was complicated? You can do this! You already are! Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 6. As we learned, there are only so many ways to prepare a drink. By learning and committing to memory these methodologies, you are peeling away pieces of the onion and furthering your drink making foundation. We can�t suggest making the number of drinks that would cover all the above and still permit you to fill out your test questions with a clear head in one sitting. As such, we implore that you take it upon yourself to, in between the conclusion of this chapter and the beginning of the next, try making additional cocktails that will cover some of the preparation methods not contained in the drinks we suggest below. We suggest: � American Dream or Monkey Brain Shooters (to practice layering) � Bubble Gum or Mind Eraser (to practice the shaken techniques) 6-63 What should you do if one of your customers orders an extremely foreign sounding drink and you don't know how to make it? 6-64 If a cocktail contains only 1 type of alcohol, how many ounces will you typically include? 6-65 If a cocktail contains 2 types of alcohols, how many ounces should you include of each? 6-66 If a cocktail contains 3 or more types of alcohol, how many ounces will you typically include? 6-67 If a cocktail includes multiple mixers, how do you typically determine the amounts of the differing mixers? 6-68 How close to the rim do you fill up a glass with mixer? 6-69 What are the 7 serving methods in drink making? 6-70 What keeps a layered drink from collapsing on top of each other? 6-71 What are the 8 mixing methods? 6-72 What is bar mix or sour mix made of? Chapter 7 Garnishes & Mixers A well dressed drink - the kind of drink you�d take home to mother. Garnishes can serve the purpose of making the drink look pretty and festive, or can have the very practical application of enhancing flavor and mixing with the ingredients to create a finished and more enjoyable taste. In the world of the bartender, garnishes are considered to be anything from fruit, vegetables and spices to decorative placements and other add-ons. Fruit Garnishes Lemons, Limes, Oranges, Maraschino Cherries or Pineapple. Many share the same preparation while others require zero preparation. Vegetable Garnishes Celery & cocktail onions (pearl onions) Dairy Garnishes Whipped Cream, Shaved Chocolate Decorative Placements Umbrellas, plastic swords, monkeys, etc. These are mostly a function of the style of the bar you�re working in. Spices Salt, pepper, nutmeg and cinnamon sticks. Garnish Rules at a glance Any drink mixed with lime juice Lime Wedge Any drink mixed with tonic water or club soda Lime Wedge Any drink mixed with sweet & sour or lemon juice Lemon Wedge or slice Bloody Mary Celery stalk and lime wedge Cappuccinos and lattes Shaved Chocolate Coffee Drinks Whipped Cream and Nutmeg Hot Drinks Cinnamon Stick Ice cream drinks Whipped Cream Margarita Salted Glass rim and lime wedge Old fashioned Orange slice and cherry Pina colada 1Pineapple slice Sambuca 3 coffee beans Sweet & sour with 1 type of liquor (e.g. Amaretto sour or Midori sour) Cherry Any drink with lime juice Lime wedge How to make Garnishes As you know, much in the world of bartending is about the flamboyance, style of presentation, or name of the drink as opposed to how it tastes. Mind you, DME will DEFINITELY be able to distinguish between a well made Martini and a hack job, however, is there really a need for 5,000+ different types of shots? If it makes your customer happy, I suppose the answer is yes. Getting to the point, Garnishes won�t always help the flavor of your drink, but often, they are part of the tradition of the drink or a need to improve the aesthetic value of the drink you serve. Sometimes, on some unconscious level, this can make a drink seem well worth the money you charge. Perception is reality. The well created garnish is part of the art of bartending. Lemon & Lime Wedges a) Slice the lemon or lime in half length wise b) Place both halves, fruit side down on your cutting board c) Cut each halve length wise four times from top to bottom, with each slice angled toward the center, creating 8 wedges from each lime Lemon & Lime Slices a) Cut off the ends of the lemon or lime (the nubs on each end) b) Slice the lemon or lime in half, length wise c) Place both halves fruit side down on your cutting board d) Cut each half straight down to create half circles. (Depending upon the size of your lemon you should get 4-6 slices). Lemon Wheels - These will have the end result of adorning the edge of your customer�s glass and can be either full moons (1 full lemon slice) or half moons (1 half lemon slice) a) Cut off both ends of the lemon b) Slice the lemon the short way to create full circles (you should end up with 4-6 slices). c) For full moons, make a slit in each slice from the peel to the center (being careful not to slice the peel itself) so it can lodge onto the rim of your customer�s glass d) For Half moons, cut each slice in half again, and make a slit in each half slice from the peel toward the center (being careful not to slice the peel itself), as you would with full moons Lemon Twists a) Use a paring knife to peel the outer skin from the lemon lengthwise from top to bottom, the thinner the better (about 1/8th of an inch) b) Cut the strip in half lengthwise to create two twists, which will twist on their own as long as your cut is not too thick Orange Wedges a) Cut off both ends of the orange b) Cut the orange in half, lengthwise, then cut the orange in half again to end up with four, length wise orange quarters c) Cut each quarter horizontally (short side) into wedges. (Your final number of wedges will vary depending upon the size of the orange, but in general, one quarter should produce around eight wedges Miscellaneous Additional Mixers & Adders � Tabasco Sauce, Worchestershire Sauce, Bitters, Grenadine & Triple sec Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 7. We�d still like you to enjoy a libation as you go through your test questions, however also suggest putting some time toward the listed garnishes, whether you choose to use them in a drink or not. So now is the time to get out your fruits, cutting board and knife! We suggest 1 of the following cocktails to practice some of the more difficult garnish preparations: � Lemon Drop � Tom Collins After completing the test questions and your drink, we would suggest practicing each of the garnishes listed above. 7-73 What are the three glassware preparation methods? 7-74 What garnish is used in a drink mixed with tonic water or club soda? 7-75 What garnish is used in a drink mixed with sweet & sour or lemon juice? 7-76 What garnishes could be used with a standard Margarita? 7-77 To create a Lemon or Lime wedge, do you first slice the fruit lengthwise or the short way? 7-78 What is the first part of the fruit cut when making lemon or lime slices? 7-79 How do you get a lemon twist to "twist"? 7-80 What drink calls for Tabasco sauce, worchestershire sauce and celery? Chapter 8 The Basic Liquor Groups In this business, you gotta start somewhere! Now that you�re familiar with the 7 basic serving methods, 8 mixing methods, the 3 glassware preparation methods, the DME alcohol and mixer quantity rules of thumb and have a working knowledge of what garnishes go where and when, we�re ready to transition into the basic liquor combinations of 7 primary liquors groups and from there, move into the differing ways that these liquor groups spiral off into 10,000+ drinks. Think of these drink combinations as the primary colors of drink making in that each group we� ve listed below covers the gamut of the drinks you�ll create, including all the serving and mixing possibilities. To simplify things even further, you�ll find that of these 7 primary liquor groups, 9 times out of 10, you�ll find yourself using only 4: vodka, rum, gin and whisky. Bourbon Bourbon is a sub-category of whiskey, although American made with a minimum of 51% corn. Bourbon is arguably the most popular of the U.S. whiskeys, distilled in Southern U.S. states such as Tennessee. Popular brands of bourbon are: Jack Daniels, Jim Beam, Wild Turkey, Old Grand Dad and Old Crow. Basic Bourbon Combinations Bourbon Shot Bourbon and club soda Bourbon chilled Bourbon Collins Bourbon on the rocks Bourbon and water Bourbon and Coke Bourbon sour Bourbon and Diet Coke Bourbon and coffee Bourbon and Sprite Bourbon and hot water Brandy Much like wine, the taste and brand of Brandy are very much determined by Mother Nature in that the process of making brandy consists of distilling grapes and other fruits and fermenting in oak barrels. Brandy is most commonly used as a cordial and is considered to be a liqueur. Popular brands of Brandy are: E&J Gallo, Korbel & Christian Brothers Basic Brandy Combinations Brandy shot Brandy Collins Brandy on the rocks Brandy and OJ Brandy and Coke Brandy and tea Brandy and diet Coke Brandy and hot water Brandy and Sprite Gin Gin is a distilled grain liquor based mostly on the juniper berry, but with differing brands including barley, corn, malt and rye in the production process. Popular brands of Gin are: Beefeater, Bombay, Gordon�s & Tanqueray Basic Gin Combinations Gin shot Gin and OJ Gin chilled Gin and pineapple Gin on the rocks Gin and grapefruit Gin tonic Gin and cranberry Gin Collins Rum Rum is distilled from molasses (originally sugar cane) and is predominately made in Caribbean countries such as Jamaica, Haiti and Puerto Rico. Rum is aged anywhere between two and ten years with the longer the aging, the darker the rum. Popular brands of Rum are: Mount Gay, Bacardi, Captain Morgan�s and Appleton Estate. Basic Rum Combinations Rum shot Rum and OJ Rum chilled Rum and pineapple Rum on the rocks Rum and grapefruit Rum and Coke Rum and cranberry Rum and diet Coke Rum and coffee Rum and Sprite Scotch Alike Bourbon, Scotch is also considered to be whisky although is spelled with no e, as opposed to American and Canadian whiskeys. Scotch whisky is made from either barley or grains and grouped in one of 4 areas of Scotland. Popular brands of blended Scotch are: Chivas Regal, Balantine, Grant�s and Johnny Walker. Basic Scotch Combinations Scotch shot Scotch and club soda Scotch chilled Scotch and water Scotch on the rocks Scotch Collins Tequila Tequila, from the Tequila region of Mexico is produced from the heart of the Agave plant, with its juices mixed with sugar cane and yeast, then fermented. It�s important to note that Mezcal, while similar to Tequila, has enough subtle differences to put it in a class all its own. Specifically, Mezcal is made in another region and from a specific species of the Agave plant. Perhaps most notably, Mezcal is known for the worm you can find in the bottom of the bottle. Consumed only by the daring. Popular brands of Tequila are: Jose Cuervo, Sauza and Patron. Basic Tequila Combinations Tequila shot Tequila and OJ Tequila chilled Tequila and tomato Tequila on the rocks Tequila and coffee Tequila and Rose�s lime Vodka Vodka is created by a distillation process similar to other alcohols using a variety of grains, but most commonly through potatoes. After the distillation process, the liquid is then filtered through charcoals, sometimes, as much as 3 or more times! The most universal alcohol, you�ll find yourself using Vodka in a wide variety of drinks. Popular brands of Vodka are: Skyy, Stoli, Tanqueray, Gordon�s, Ketel One and Absolut. Basic Vodka Combinations Vodka shot Vodka tonic Vodka chilled Vodka sour Vodka on the rocks Vodka and OJ Vodka and Sprite Vodka and cranberry Vodka and ginger ale Vodka and tomato Vodka and club soda Vodka and pineapple Vodka Collins Vodka and grapefruit Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 8. We�d encourage you to re-read this chapter at least once, as there is a lot of detail contained within. Most importantly, do your best to thoroughly cement in your mind the differing combinations that can be found with each of the primary liquor groups. We suggest preparing and enjoying one of the following cocktails as you proceed: � White Russian � Zombie 8-81 What are the 4 most common alcohols you'll find yourself using 9 times out of 10 when making cocktails? 8-82 In what region of what country is Bourbon made? 8-83 Name two popular brands of Bourbon. 8-84 Bourbon is a sub-category of what primary liquor group? 8-85 What is the first step in the creation of Brandy? 8-86 Name two popular brands of Brandy. 8-87 In describing a wider group of alcohols, Brandy is considered to be a: 8-88 Gin is derived mostly from distilling of the _________ berry. 8-89 Name two popular brands of Gin. 8-90 What region of the world is most Rum made in? 8-91 What makes some rum darker than others? 8-92 Scotch is considered a Whisky or a Whiskey? 8-93 Name two popular brands of Scotch. 8-94 Tequila is produced from what type of plant? 8-95 What is Mezcal's most distinguishing characteristic? 8-96 Name two popular brands of Tequila. 8-97 Vodka is most commonly distilled through what? 8-98 What is the most universally used liquor in drink making? 8-99 Name two popular brands of Vodka. 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