BEVERAGE

KNOWLEDGE

BOGOR HOTEL INSTITUTE

 BEVERAGE KNOWLEDGE – BOGOR HOTEL INSTITUTE

CHAPTER 1

TYPES & ORGANIZATION OF THE BAR

1. Preface

There are many version about the origin of bar. In books published in
America, it mentioned that bar comes from North America, while in Europe
version bar comes from English word “Barre“ (language in middle class). This
word is first introduced by Shakespeare in 1592. In here “Barre” is defined as:

The bulkhead barrier of the table where the beverage and the food are
served to the guests in the inn, hotel, coffee shop, or the railway station.

In the present meaning, bar is: “A

place that sales drinks/beverages
(alcoholic or non) and provides place to
consume/enjoy the drinks including the
service (with the eligible comfort) in the
purpose to get profit.“

The functions of the bar in the

hotel are:
1. As supporting facility of the hotel.
2. As source of income of the hotel.

1.1 Types of Bars

As has been described earlier that the bar is a place that sales
beverages whether they’re alcoholic or non-alcoholic. Beside, bar is also is
a place where the guests are hanging out, having relax in, and
having/getting information they need. Therefore, the bartender must know
or learn more knowledge, not only about how to do service or to make
cocktail but also he/she’s determined to have other knowledge.
Bar usually opens in the morning to midnight, this dues to the fact
that people can have drinks at any times or regardless the time.

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Types of bars that commonly known among others are:

a. American bar : A bar that sells cocktail
b. Aperitif bar : A bar that sells aperitif beverages,
beers, and alcoholic beverages
c. English bar : A bar that sells beers, whisky,
alcoholic beverages (public house),
and light food
d. Dancing bar (or discotheque) : A bar that sells any kinds of
beverages and provides a place to
dance
e. Snack bar : A bar that sells limited beverage and
light food, such as
sandwiches/snacks, etc
f. Mini bar : A small bar that sells limited kinds of
beverages

American bar Aperitif bar

English bar Dancing bar

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Snack bar Mini bar

1.2 Organization of the Bar

Organizational structure or organization chart is a basic frame of

implementation of any form of business. Organization chart is generally
illustrated with:
a. Boxes that contain:
1. Certain positions
2. Name of the person that holds the position
3. Photos of the person that holds the position
b. Horizontal and vertical lines that describe the lines of authority and
responsibility

Organizational structure is an important or an absolute requirement

in the bar. With the organizational structure or organization chart, every
employee in the bar will know where their position in hierarchical level is
and to whom they have to be responsible.
Organizational structure of bar in each hotel will be various,
depending on the size of the hotel and its policies. As an organization, bar
is a part of the food and beverage department and the following is the
example of Food and Beverage Department Organization in middle hotel.

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F&B MANAGER

ASST.F&B MANAGER

KITCHEN RESTAURANT ROOM SERVICE BANQUET BAR

Example of Organization in the Bar

BAR MANAGER

HEAD BARTENDER HOSTESS CAPTAIN

BARTENDER BAR WAITER

BAR HELPER

1.3 Duty and Responsibility

a. Bar Manager
Being responsible for overall work
activities in the bar
Making the progress report of the
bar to the F&B manager
Reviewing and approving the
requisition of the bar made by head
bartender
Providing training for subordinates
Handling/resolving guests’ complaints in the bar

b. Head Bartender
Being responsible to the bar
manager
Replacing/taking over the duty of
bar manager if he/she is absent
Being responsible for the smooth
operational in the back of the bar
counter
Making the bar requisition to the
store
Helping the bartender if the bar is crowded
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c. Bartender
Being responsible to the head
bartender
Making/serving the drinks ordered
by the guests or the bar waiters
Making report of the sold out
beverages
Keeping or maintaining the
cleanliness of the area of the bar
counter

d. Bar Helper
Being responsible to the bartender
Taking the bar stuff from the store
Changing dirty linen to the laundry
Preparing ice and garnishes for the drinks
Cleaning up the bar area

e. Hostess/captain
Being responsible to the bar manager
Setting the tasks of the bar waiters
Welcoming the guests who come to the bar
Making report of the number of the guests who come to the bar each
day

f. Bar Waiter
Having duty to serve guests’ order
Helping the hostess/captain’s duties
Giving the bill to the guests

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CHAPTER II

EQUIPMENTS AND LAYOUT OF THE BAR

The bar equipments must have good qualities, seen from the durability and
good shapes. It is important because all of the equipments will be used in front of the
guests. The good equipments with good qualities will give good images to the guests,
that the bar of that hotel is bona fide. Beside, the best quality of the equipment will
reduce waste (remember that good qualities of the equipments will certainly have
longer durability than the cheaper ones).

1. Bar equipments

a. Bar equipments
Jigger/measuring glass

This tool/equipment is used to

measure the amount of beverage that will
be mixed (mixed drinks) and also to make
straight drinks.

Shaker (glass/metal)

This equipment is used to mix the beverages,

for example cocktail, by putting the beverage
and the mixture into it. Close it, then shake
it for not too long.

Mixing glass

This equipment is used to mix the beverage.

The beverage that is put in this tool
will be stirred using the long bar spoon.

Long bar spoon

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This tool is used for stirring the drinks and

making the cocktail with the mixing glass.

Spring strainer

This tool is used for straining the drinks,

for example the drinks that made with the
shaker, mixing glass, squeezer, etc.

Fruit knife

It’s a sharp knife especially designed for

cutting the fruits. The usage of this tool has
to be equipped with the cutting board made
of wood or plastic.

Cutting board

This tool is used for cutting/slicing fruits.

Ice Tong

This tool is used to take ice cubes

by clamping them.
Ice Scoop
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This tool is used to take the ice cubes.

Can/bottle opener – wine opener/cork screw

This is used to open the bottles or cans.

The best type of the tools is the one that
can also open the bottles, cans,
and corks. This type is known as the
wine opener.

Funnel

This is used to help pouring the liquid

into the bottle.

Stirrer

This is used to stir the drinks, and is served

together with the drinks. Therefore, the
guests can stir the drinks by themselves
also. These tools are mostly made
from plastic, and can be used as
promotional tools of the bar.

Fruit stick

This is used to set the fruits as garnish for

the drinks in serving it.

Warring blender/mixer
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This is used to mix the drinks. This an

electrical tool to stir the drinks in order to
make the mixture more blend compare to the
one that is mixed by shaker or mixing glass.

b. Bas glasses

Among all bar supplies or equipments/tools, glass is the most

important tool because it is used to sell and serve the drinks. Glass is
very easily broken especially if there is carelessness in handling it.
Therefore we need to check the glass before using it to serve the drinks
to the guests. The broken or cracked glass must be removed right away
because it is very dangerous for the guests or for the bartenders as well.
And glass must be always clean and spotless (from lipstick mark, etc).
Generally the glasses that are usually used in the bars are:

 Cocktail glass………….……………………...………………..4 ounces

 Champagne glass……..………………………...……….….5 ¼ ounces
 Brandy/cognac glass……………………………..........some measure
 Sour glass………………………...…………………..……..…..4 ounces
 Sherry/pot glass…………………...………………....…2 – 2 ½ ounces
 Cordial/liquor glass…………………………………..…...1 – 2 ounces
 White wine glass…………….………………………...……….6 ounces
 Red wine glass………..……………………………….......…...8 ounces
 Juice glass……………………..………………...………...…...6 ounces
 Old fashioned glass.……………………………...……....…...6 ounces
 Whisky glass……..…………..………....……………...……1 ½ ounces
 High ball glass…………...……………………….....……8 – 10 ounces
 Collins glass…………………..….………………...……10 – 12 ounces
 Pilsner (bee) glass…..…………………….……..…………….8 ounces
 Zombie glass…...………………………………..…………....14 ounces

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Examples of bar glasses

From left to right: Red wine glass, white wine glass, sherry/pot glass, and champagne
glass

From left to right: 3 kinds of brandy glasses and a cocktail glass with a different
capacity

From left to right: Collins glass, highball glass, and old fashioned glass

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c. Bar supplies

To support the smooth operational of the bar, then at the opening

of the bar it is necessary to check and complete the bar supplies. There
are:
 Ices (ice cubes, ice-scars, crushed ices)
 Oranges
 Lemons
 Pineapples
 Cherries
 Olives
 Pearl onions
 Tabasco
 Worcestershire Cinnamons
sauce
 Milk
 Sugar
 Salt Worcestershire
sauce
 Pepper
 Nutmeg
 Cinnamons
 Etc

Nutmeg

d. Several standard measurements of beverages

Keeping the standard of size is a must for a bartender. This

is really needed to ensure the uniformity of the taste of the drinks.
Beside, in terms of cost control is also important, because pouring
without the measurement of the glass can make a loss (pouring the
drinks over the size).
Here are some several standard measurements of
beverages:
 1 dash…………………...………………………………………1/32 ounces
 1 fifth…………………………………………………………….25,6 ounces
 1 bar spoon…………..…………………………………………..3/8 ounces
 1 pony………………...…………………………………...………..1 ounces
 1 jigger………………..……………………………...………….1 ½ ounces
 1 wine glass……….……………...………………………………..4 ounces
 1 split……………..……………………..………………………….6 ounces
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 1 cup……………..…………………...…...………………………..8 ounces
 1 pint……………..……………………....………………………..16 ounces
 1 quart………….……………………....…………………………32 ounces

2. Bar layout

1 2 3

6
1 4 4 4a
5 7
8 9

10

11 12

In supporting the smooth operational, the layout of the bar has to be

arranged without disturbing the bartenders’ working activities. The picture
shown above is the layout of the bar should be.
Explanations:
1 : The cashier
2 : Ordering area (the place where the waiters order the drinks to the
bartenders put dirty glasses)
3 : The counter, the place where the guests order the drinks
4 : Sink, the place for washing the dirty glasses

4a: The place for cleaning glasses

5 : The place for garnish

6 : The place for setting up the bar tools, such as shakers, mixing glasses,
etc
7 : The working bench, the place for bartenders in mixing the drinks
8 : The well, the place for bottle of syrups, etc
9 : The place for ices
10 : The well, the place to put beverages that are often ordered by the
guests and to put the basic materials for making cocktail
11 : The glass rack, usually there is a refrigerator attached to this rack.
12 : The displays of bottles, underneath is a storage closet

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Displaying the bottles of beverages is a must to consider the types of the

beverages. The beverages are grouped according to the types of the
beverage: Scotch whisky with the Scotch whisky, Gin with Gin, etc.
The purposes of grouping the beverages are to:
a. Make easiness for the guests in choosing and ordering a brand of types
of beverages.
b. Make easiness for bartenders in doing their duties of works.

Generally, displaying the bottles of the beverages has to be arranged from

left to right like the shown below:
Aperitifs (Vermouth, Sherry, Bitters)
Scotch whisky
Bourbon whisky
Canadian
Irish whisky
Gin
Rum
Vodka
Tequila
Brandy/Cognac
Liqueur/Cordials

Of course the displaying of the beverages has to consider about the beauty
aesthetic and the cleanliness.

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CHAPTER III

THE BAR PRODUCTS

1. Classification of Beverages

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2. Non-Alcoholic Beverages

Today, the non-alcoholic beverages are getting more popular than

the alcoholic beverages, because not only containing the good substances
which are good for health, but people have realized the hazard caused by
alcoholic beverages. In Indonesia, besides those two factors, other reasons
are the hot climate that consuming the alcoholic beverages is not really fit to
the climate, and also the Islamic religious prohibition adopted by most of the
people in Indonesia. The progress in the field of sport also causes the way
of thinking of people to prefer non-alcoholic beverages than the alcoholic
ones.

a. Natural Mineral Water

This drink is obtained from natural springs

in the mountains where the water has already
contained the mineral and natural gas in the soil.
Examples of this kind of drinks are: Aqua,
Appolinaries, Vichi, Evian, Perrier, and Selters
Natural Mineral Water that has to be drunk coldly
(chilled) so it will not lose the nature and natural
fragrance contained in it.

The glasses used for serving this kind of drinks

are Tumbler Glass size 12 oz and the Collin Glass.

b. Artificial Mineral Water

Compared to the Natural Mineral Water, the Artificial Mineral

Water is more popular in the society. The O2 contained in this type of
drinks is artificial, and this also causes the appearance of air bubbles
when we pour it into the glasses. Different from the Natural Mineral
Water that has translucent colors and no smell/aroma, the Artificial
Mineral Water has color according to the flavor (chilled). Some of the
examples are:

 Tonic water : No color/clear, with the aroma/scent of quinine

 Ginger ale : Light golden color, with the aroma of ginger
 Bitter lemon : Pale cloud color, with the strong aroma of lemon
 Coca cola : Dark brown color, with the aroma of cola
 Seven up : Clear color, with the aroma of lemon

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Tonic water Ginger ale Bitter lemon Coca cola

Seven up

Similarly with the Natural Mineral Water, the serving of Artificial Mineral
Water uses Tumbler Glass size 12 oz and Collin Glass.

c. Juices

There are two types of juices, the fresh

one and canned, which both of them are the
results of squeezing the fresh fruits, but the
canned ones are added glucose and process
through the preservation.
Juices have to be served chilly using
Tumbler Glass, of 6 oz size, and the examples
are: Orange juice, tomato juice, lemon juice,
apple juice, grapefruit juice, pineapple juice,
lime juice, etc.
Grapefruit juice

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d. Squash

The characteristic of squash is being

mixed first with water and soda before being
served. Same with the juices, squash is also the
result of squeezing the fresh fruits (generally
kinds of oranges), but squash is served in the
Tumbler Glass in 12 oz size or Collin Glass, and
can also be served in Highball and served chilly
with stirrer and saucers. To keep the glass stable
or to avoid accident, then it is best to put paper
doily between saucers and the glass.
Examples of squash are: Grapefruit
squash, lemon squash, orange squash, etc.

e. Crush

Crush is likely squash that is mixed with

water then being bottled, therefore it’s different with
the squash which has to be mixed with water first
before being served, while the crush can be directly
drunk. Crush is served chilly in Tumbler Glass 12
oz, Collin Glass, or Highball. The most popular kind
of this beverage is orange crush.

f. Syrup

Syrup is served chilly in Tumbler Glass,

Collin Glass, or Highball, and being mixed with ice
water (as the mixture).

In serving syrup, don’t forget to put stirrer in

the glass and saucers. Don’t forget also to put
paper doily between the glass and the saucers to
avoid an accident.

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g. Tea

Tea is served hotly, in a cup with saucers

and tea spoon. Tea can be served with milk,
cream, or lemon. In serving tea, don’t forget to
lay down the sugar in sugar bowl. For ice tea,
served in Tumbler Glass 12 oz, Collin Glass, or
Highball. As a stirrer, use the ice tea spoon and
also don’t forget to lay down the saucers and
the paper doily.

h. Coffee

This is served as the way tea being served, and coffee can be
served with milk or cream.

i. Milk

The most commonly consumed is

cows’ milk, but beside that we can also
drink goats’ milk, camels’ milk, buffalos’
milk, dairy sheep’s milk, and deer’s milk.
Hot milk is served in porcelain cup with a
small spoon as the stirrer, saucers, and
paper doily.

Don’t forget to put the sugar in sugar

bowl. We can also serve hot milk in a cup.
Cold milk is served in Tumbler Glass 12 oz, Collin Glass, or Highball,
with saucer and stirrer.

j. Chocolate

Serving the chocolate is similar with serving the milk, either it is

cold or hot.

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3. Alcohol Beverages

a. Beer
Beer is the beverage that contains alcohol (4%-7%) and is
produced from barley/malt, hops, sugar, water, yeast, and finings.

Beer is the most preferred beverage of the guests, therefore the

service technique has to be really mastered by the person who serves it.
Several important things that should be noted in serving beer are:
The glasses, they have to be really clean because dirty glasses,
especially the fatty inner parts, will cause flat beer. Types of glasses
used for serving beer are: Mug, Pilsner, Seidel, Flute, High ball,
Collin, and Tumbler 12 oz.
Temperature, the ideal temperature for serving beer is 3-50C. The too
hot or too cold temperature will ruin/damage the beer.
Foam, serving a quarter of the top part of the glass is the foam we
desire.
In pouring the beer, don’t forget to do the following procedures:
 Hold the glass in slight angle
with left hand, while the right
hand holds the bottle of beer.
 Hold the lip of the glass as close
as possible to the lip of the
bottle without touching each
other.
 Pour the beer into the glass by
dropping it to the inner body of
the glass, so the beer will slide
from the body to the bed or bottom of the glass.
 If the glass is filled three-quarters, stop pouring the beer, then
straighten the glass in upright position.
 Give some time for the beer to breath, further pour some more beer
into the glass which still in upright position where the distance between
the lip of the glass and the lip of the bottle is not too close so the time
of beer falls into the glass will cause the foam.
 Keep pouring the beer until the foam passes the lip of the glass but
does not spill.
 Serve the beer from the right side of the guests.

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 Types of Beers

Lager beer
Lager is one of the words in Germany,
means “store”. It’s called like that because the
concoction process (the aging process) of this type
of beers placed in the store for six months with the
below zero temperature.

Ale
Ale is regular beer with the lower content of
alcohol.

Porter
Porter is dark beer caused by the roasted malt
as the main ingredient. This type of beers has malt
aroma more than the usual beer, but less of hop
aroma. This tastes more sweet compared to the
Stout beer type. It is named Porter based on the fact
that this is usually drunk by the doormen or porters in
London.

Stout
Stout is almost the same as the porter as the
malt being roasted first in the production process. This
type of beers has strong malt aroma and tastes sweet,
but the hop aroma is also strong.

Some countries that produce beers are:

 German : Beck’s Beer, Lowenbrau, Dortmunder
 Denmark : Carlsberg, Tuborg
 Sweden : Skol
 Netherland : Heinekens, Amstel
 French : Kronenbourg
 Chech : Pilsener Urquel
 Indonesia : Bintang, Angker
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 Philippines : San Miguel

 Japan : Asahi, Santoro Kirin
 Australia : Swan, Foster Lager
 USA : Schlitz, Michelob

b. Spirit
 Dry Spirit

1. Brandy
This beverage is usually served directly in the glass that called
Brandy Snifter. Besides that, this beverage is also used as one of the
ingredients in making cocktails. Brandy is made from grape fruit, except
the fruit brandy which use the other kinds of fruits for the basic
ingredients, for example cherry, apple, etc.

Four types of Brandy that that we know are:

Cognac
Cognac is the best brandy, and it has been ascertained that all cognac
is brandy, but not all the brandy is cognac.
Cognac is produced by all districts with the same name in French. The
age (year) of the cognac can be seen from the symbols printed in the
labels:
* (one star) : 5 to 10 years
** (two stars) : 5 to 10 years
*** (three stars) : 5 to 10 years
V.O. (Very Old) : 11 to 15 years
V.O.P. (Very Old Pale) : 16 to 20 years
V.S.O. (Very Superior Old) : 21 to 25 years
V.S.O.P. (Very Superior Old Pale) : 26 to 30 years
X.O. (Extra Old) : up to 30 years

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Armagnac
Armagnac is the second type of
Brandy after Cognac and it’s produced in the one
of the regions in French, with the same name of
the brandy. Served directly in the Brandy Snifter,
and rarely or never used for making cocktails.
Same with Cognac, Armagnac uses grapes as
the basic ingredient.

Brandy
Outside the region of Cognac
and Armagnac, all the results of distillation
process of grapes are called Brandy.
Brandy is produced in almost every place
where the grapes are grown, for examples
in America, Portugal, Italy, etc.

Fruit Brandy
This type of Brandy is the result of distillation process of fruits
except grapes, such as cherry, apple, peach, pear, apricot, etc.

Some brands of Brandy are:

 Cognac : Martell, Hennessy, Remy Martin, Bisquit, Napoleon, etc.
 Armagnac : Armagnac
 Brandy : Christian Brothers, Asbac, Uralt, Durjadin, St. Thomas
 Fruit Brandy: Cherry Brandy (bols) Kirschwasser, Barat Palinka
(peach brandy)

2. Whisky
“Whiskey” or “whisky” can be defined as alcohol that produced
from the starch. Scotland is an industrial center of whisky although it is
firstly made in Ireland.

Since the Scotch whisky is more popular than Irish whisky, it’s
known that Scotland is the industrial center of Whisky. Probably
there’s still an argument between us in using word of “whisky” and
“whiskey”, but the fact is those words both have the same meaning.
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People in England used to call “whisky” for the Scotch and “whiskey”
for the Irish. But in the USA, they have used word “whiskey” and the
Canadian have called it as “whisky”.

Scotch whisky Irish whiskey

Whisky can be served in some ways:

 Straight : Without ice and using shot glass
 On The Rock : With ice cube, using old fashioned glass
 As the main ingredient in making cocktail

According to the country where the whiskey is produced, it can be

distinguished as follows:

 American whisky
The most famous whisky among the
American whisky is the Bourbon, whisky that is
produced in Kentucky State, mainly made from corn
and wheat. Examples of the American whisky
brands are:
Jack Daniel
Fine Arts
Four Roses
Seagram’s Seven Crowns
Jim Beams
Old Grand Dad

 Scotch whisky
This type of whisky is produced in Scotland and usually
imported to Indonesia is the ones with the 40%
alcoholic content. This whisky is 4 years in the
minimum age and has Smokey flavor as the
result of the malt dried in the production

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process. Examples of the Scotch whisky brands are:

Johnny Walker (black and white label)
Chivas Regal
Black & White
White Label
White Horse
J & B Rare
Vat 69
Dimple
Cutty Sark

 Irish whisky
Similar with the Scotch whisky, but the
drying malt in production process heated over
the fire is not directly exposed by the smoke, so
the Irish whisky doesn’t have Smokey flavor.
The Irish whisky gains its popularity through
Irish coffee. Examples of the Irish whisky
brands are:
John Jameson
John Power’s
Tullamore Dew
Old Busmills

 Canadian whisky
According to its name, Canadian, we already know that this
whisky comes from Canada. Most part of the basic materials of this
whisky is corn added with rye, wheat, and barley. It
has light (soft) aroma/flavor, can be said as the
between flavor of Scotch and American rye whiskey.
The Canadian whisky is best known as Rye whisky.
Some examples of the Canadian whisky brands are:
Canadian Club
Seagram’s V.O.
Canadian Schenley OFC
Dominion Ten

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3. Gin
Gin is firstly produced in Netherland under the name of
Genever. Gin is the result of the grain and the element of fragrance of
juniper distillation process. Several words related with Gin are:
1. Dry gin : Tastes dry without any taste of sweet,
2. London dry gin : Comes from England (London), has
heavier bodies. But many kinds of this
Gin are produced outside England.
3. Golden gin : Similar with Dry Gin, but it has yellow
colors as the result of aging process
using wooden barrel/drum.
4. Old tom gin : Produced in England and is sweetened
by syrup addition.
5. Sloe gin : Actually it is not a
type of Gin, but it
is a type of liquor
made from Sloe
Berried.

Some examples of the gin brands are:

Booth’s House of Lords
Burrough;s Beefeater
Bols Genever
Gordon’s Gin
Calvert

4. Rum
It hasn’t been known exactly where the word “rum” comes from.
Some people say that “rum” is from the word “rumbustious” which
means liquor/hard alcohol. Another theory says that word “rum” comes
from French word “Rhum”. The basic ingredient of rum is sugarcane
and many kinds of rum are produced by countries producing
sugarcane (Cuba, Jamaica, etc).
There are three types of rum:
Light bodied rum
Heavy bodies rum
Aromatic rum

Some examples of the rum

brands are:
Lemon Heart
Myer’s
Bacardi
Don Q
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Ron Rico
Rhum Negerita

5. Vodka

Vodka was firstly produced in Russia,

made from potato as the basic ingredient, but in
America it was made from grain (usually corn and
wheat) as the basic ingredient. Vodka has
translucent white color and in Russia (generally in
Baltic country), people drink vodka during the very
cold climate. Usually people drink vodka while
eating caviar or it can also be used as the basic
ingredient in making cocktail. Some examples of
the vodka brands are:
Romanoff
Smirnoff
Samovar
Bolskaya

6. Tequila

Tequila is the Mexican National drink. It

is made from agave (one kind of cactus). The
Mexicans have a unique way in drinking tequila.
They have their tongue spiked with salt first,
and then their heads will face up. They squeeze
the lemon on the tongue and finally drink the
tequila. This unique way is almost like a ritual.
Recently, there has been another way in
drinking tequila, squeezing the lemon and
putting on the back of left hand, being spiked
with salt, licking it, and then drinking it. Beside as one of the drinks,
tequila can also be used as the basic ingredient in making cocktail.
The famous cocktail made from tequila is Margarita.

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Some examples of the tequila brands are:

Mariachi
Olmeca

 Sweet Spirit

Sweet spirit is known as liqueur (in French) or cordial (in

English). Liqueur is called as sweet spirit because it tastes sweet and
added 2½ % of sugar content. The word “liqueur” comes from the word
“liquefacere” (Latin) which means “to liquefied”. It means that all the
sweeteners which will be added to the alcohol for making the liqueur
must be in liquid form. Liqueur is processes or produced with three types
of methods:

1. Infusion
This method uses fruits (usually dried fruits) as the basic
materials/ingredients. The ingredients are soaked in the barrel/drum
containing brandy with the high content of alcohol (between 120–
140%), and let it be soaked for about 6 to 8 months. In the end the
extract, the taste and the color of the ingredients will be absorbed by
the brandy. And then the result will be distilled (of course after the
brandy is strained), and then will be added sugar. The result of
distillation then must through aging process for a year and has to be
strained first before being bottled.

2. Percolation
The basic
materials/ingredients of this method
are usually plants (leaves, fruits
skins). Those materials/ingredients
are placed in a place where the
brandy can stream over them.
Then the brandy is circulated
repeatedly (continuously) over the
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materials/ingredients, until the taste and the flavor/aroma of them is

absorbed by the brandy. The next step is adding sugar into the
brandy, and then it will be stored (aging process in the barrel). The
result will be strained and bottled, be ready to sale.

3. Distillation
The basic materials/ingredients used in this method are similar
with the percolation method, the fruits. This distillation process is the
same with the distillation processes of other spirits. The
materials/ingredients and the spirit are mixed and put in a place, then
the mixture will be distilled. Don’t forget to add the sugar to the result
of the distillation, store it for some time, strain and bottle it.

There are two types of liqueur:

1. Liqueur Under Proprietary Brand, means that the rights of the liqueur
production process is monopolized by one/certain company/factory.
2. Liqueur Under General Brand, means that any factories or companies
can produce this type of liqueur.

Liqueur or cordial is also known as “after dinner drink”. It helps the

digestion process and gives a pleasant fragrance in the mouth.

Women are very pleased with this drink. Liqueur can be drunk directly,
on the rock, or it can be used as the basic ingredient in making cocktail.

Some of the famous liqueurs are:

Crème de menthe : The aroma/flavor and the taste are taken from
peppermint, there are two types of this liqueur:
the one with green color and the other one with
white color.

Kahlua/Tia Maria : Both are the liqueurs taken from coffee as the
basic material/ingredient and widely produced in
Mexico.
Cointreau : The aroma and the taste are taken from
oranges produced in French (but today they are
also produced in New Jersey).
Drambuie : Made from Scotch whisky and honey.
Grand Marnier : The aroma and taste are taken from oranges
produced in Cognac (French).
Benedictine D.O.M : Made with the aroma of herbs in Fecamp
(French). The recipe of making this liqueur was
firstly invented or created by a monk named Dom
Bernardo. D.O.M stands for Deo Optima Maximo
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(praise to the God, to God, most God, most

great).
Southern Comfort : American production, made from mixture of
Bourbon whisky with liqueur made from peaches.
Cherry Heering : Is liqueur taken from cherries, produced in
Copenhagen (Denmark) by Peter F. Heering.

c. Wine

Wine is made from the extract/essence of grapefruits through the

fermentation process. Wine is classified as an expensive type of
beverages because many kinds of wine are imported from other
countries (French, Australia, German, and Italy). Therefore they need
good handling, either the storing way or the serving way. If it is misplace
or the place is not suitable for storing the wine, then the place will ruin

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them and it means a loss for the company/hotel. The storage for the wine
is known as wine cellar.

Requirements of a wine cellar are:

Underground
The place is not exposed to sunlight, with high humidity
Far from machinery place
Range temperature of 12 degrees of Celsius
Ventilated

 How to Store the Wine

1. Wine has to be stored in horizontal position with the label facing up.
The horizontal position keeps the cork in wet conditions and not easily
oxidized by the outside air (if
the cork is dry, it will make the
pores of the cork open and will
let the outside air easily enter,
and ruin the wine). The dry cork
will be broken when we open
the wine.
2. If the red wine and the white
wine are put together in one
cellar, the red wine has to
stored/arranged in the highest place or on top of the rack, because the
temperature on the highest place of rack is higher than the below one.

 Sparkling Wine

This type of wine usually has white yellowish color with foamy as the
main characteristic because it contains gas. Champagne is produced in
Champagne (French) and is served very coldly.
This wine can be served in all events (parties, cocktail parties, state
banquets).

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There are several terms in sparkling wine that explain the degree or level
of sweetness, and these terms are shown/printed inside the label:
a. Brut : Extra dry
b. Sec : Dry
c. Demi Sec : Medium dry
d. Doux : Sweet

Several examples of the champagne brands are:

Moet & Chandon
Dom Perignon
Mumm Cordon Rouge
Pommery & Greno
Piper Heidsieck
Asti Spumante (brand from Italy)

 Fortified Wine

The word “fortified” means “plus” or “added”. So fortified wine is the wine
that has already been added the alcohol with the content between 16–
23%. The addition process of alcohol is by adding pure spirit to the wine
and the sweetness is maintained by stopping the fermentation process.
Fortified is often drunk as aperitif (especially Sherry), sometimes also
drunk as dessert wine together the cheese (fort and Madeira). Fortified is
served in the port glass or sherry and normally drunk directly.

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There are three types of fortified wine:

1. Sherry
Sherry is produced in Spain, Jerez region (Xeres) in Andalusia
province, and around the old port San Lucar de Barraneda. The
climates in those areas are cool in winter season, with the temperature
range 15 degrees Celsius, and in summer 36 degree Celsius. With
Calcareous soil, they are good for planting grapes.

Sherry is mainly produced from white

grapes picked on September, although in
August the grapes are already ripe. Sherry is
not always dry, but it also can be sweet, for
example Cream Sherry (Harvey’s Bristol
Cream). There are several colors of sherry:
Pale, gold (a little bit yellowish), and brown.

Some examples of the sherry brands

are:
Sanderman
Tio Pepe
Pedro Domecq
Williams & Humbert

2. Port
Port is produced in Portugal, it was firstly
produced in Douro Valley near the Oporto Port.
Port is made from the mixture of several types of
grapes (either red or white).
Some examples of the port brands are:
Fine Old Sanderman
Dow
Cocburn
Taylor

3. Madeira
Madeira wine is a type of wine that can
be stored in a long period of time. This is
produced in Madeira Island (the western part of
African Sea), exported from the Funchal Port.
Dry Madeira is very suitable to be drunk as
aperitif and often be used in making soup or
sauce.

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Some examples of Madeira brands are:

Spinola Rich
Good Company
Grandcama de Lobos
Crown
Coverdale

 Aromatized Wine

The basic materials/ingredients in making aromatized wine are

similar with the ones used in making fortified wine. But aromatized wine
are added with certain kinds of flavor that taken/obtained from roots,
flowers, or barks.

This type of wine can be classified as the aperitif wine and is

highly favored by women. Aromatized wine can be drunk directly, on the
rock, or as the basic ingredient in making cocktail.

There are three types of aromatized wine:

1. Vermouth
Vermouth is produced in Turin, Italy. Its
aroma is obtained from “herbs” ( grasses or leaves
that has function as medicine ). Vermouth has two
colors, white for dry vermouth and red for the sweet
one.
Some of the vermouth brands:
Martini Rossi
Martini White
Cinzano
Noily Prat
Carpano
Punt-e-mess

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2. Bitter and anisette

This type of aromatized wine has bitter taste and is used as an
additive in making cocktail or can be drunk as highball drink.

Some examples of the bitter and anisette brands are:

Angostura Bitter : From Venezuela, the few drops of it are
used as one of the ingredients in making
Cocktail
Amer Picon : From French, made from orange and
quinine. The content of alcohol is 30%.
Campari Bitter : From Italy, made from herbs and orange.
Usually drunk as highball drinks which is
usually added with soda water. The color
of Campari is red with the content of
alcohol is 28%.
Fernet Branca : From Italy and it can be used as stomach
medicine. The alcohol content is 45%.
Dubonnet : From French, the alcohol content is 18%.
Pernod and Pastis : From French, the alcohol content is 45%.

3. Cocktails
Methods in Mixing Drinks
There are 4 ways/methods in making cocktails:
1. Straight (to the glass)
2. Stirring/mixing
3. Shaking
4. Blending

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1. Straight
In making cocktail with this
method, we don’t use any tools
(for example the mixing glass). All
of the basic ingredients are mixed
in the glass which will be used to
serve the drinks.

Generally the highball

types of drinks use this method. The highball types of drinks are
the mixtures of one type of spirits with the soft drink.

2. Stirring method
This method uses
tools such as mixing glass,
long bar spoon, and spring
strainer. In making cocktail
with this stirring method, ices
are put firstly, and then
followed by the rest of the
ingredients, stirred with the
long bar spoon, or ices can
also be put at the end.
Generally this method is used to mix two or more ingredients that
can be easily mixed. It is a need to remember that stirring the
drinks too long will cause the too melted ices and will affect the
taste of the drinks. But stirring the drinks too short/too briefly will
cause the drinks in cold condition

3. Shaking
The types of drinks that made with this method are the ones
using the ingredients that difficult to be dissolved each other, such
as egg, milk, and sugar. This method starts by putting the ices first
or at the end, and then followed by other ingredients, and finally
the last one that has to be put into the mixture is the spirit.
And then, shake the mixture hardly for a few minutes (until
the shaker is cold and dewy). The next step is straining it into the
glass.

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4. Blending
This method uses blender as the tool, before starting to
make the drinks, please consider the cables, voltage, the blade of
the blender, and other important things to avoid unexpected things
happen. Ices used for this method are shaved ices. Blending
method is used to make cocktail the basic ingredients of which are
fruits. Making this kind of cocktail might make more than just one
glass/one portion (for the same kind of drink) at the same time. To
maintain the same taste and portion for each glass, it is needed to
set the pouring of the drinks into the glass. Glasses are lined into
arc shape, the first glass is half filled, and then the second glass is
also half filled, third glass and so on. And then after every glass
has been half filled, return to the first glass, until the entire surface
of the glasses is equal.

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BRANDY EGGNOG CHAMPAGNE COCKTAIL

2 oz Brandy 6 oz Champagne
4 oz Fresh Milk 1 lump of Sugar
½ oz Simple Syrup 2 Dashes Angostura Bitter
1 Whole Egg Method : Straight
Method : Shake Glass : Champagne
Glass : Highball Garnish : Lime Peel ( Spiral
Garnish : Nutmeg )
(can be added 1 oz Rum) GIMLET COCKTAIL

DAIQUIRI COCKTAIL 2 oz Dry Gin

1 oz Rose’s Lime Juice
1 ½ oz Rum ( White ) Method : Stir
½ oz Fresh Lemon Juice Glass : champagne
½ oz Simple Syrup / Grenadine Garnish : Lemon Peel
Syrup
Method : Shake HOT TODDY
Glass : Cocktail
Garnish : Sugar frosted 2 oz Whiskey / Rum
1 Tsp Sugar
GIBSON COCKTAIL 4 oz Hot Water (Hot tea)
Method : Straight
1 oz Dry Vermouth Glass : Highball
3 oz Dry Gin Garnish : Cinnamon Stick
Method : Stir
Glass : Cocktail JOHN COLLINS
Garnish : Pearl Onion
2 oz Whiskey
PINK GIN ( GIN & BITTER ) ½ oz Fresh Lemon Juice
½ oz Syrup
2 oz Dry Gin Method : Shake
4 Dashes Angostura Bitter Glass : Collins
Method : Straight Garnish : first splash with
Glass : Old Fashioned soda, orange, lemon cherry,
Garnish : With Ice straws

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DRY MARTINI COCKTAIL ORANGE BLOSSOM

COCKTAIL
2 oz Dry Gin
1 Long bar spoon Dry Vermouth 1 oz Dry Gin
Method : Stir 1 oz Orange Juice
Glass : Cocktail ½ oz Simple Syrup
Garnish : Olive Method : Shake

OLD FASHIONED COCKTAIL Glass : Cocktail

Garnish : -
2 oz Rye/ Bourbon
1 Lump of Sugar PINK LADY COCKTAIL
2 Dashes Augostura Bitter
Method : Straight 2 oz Dry Gin
Glass : Old Fashioned ½ oz Heavy Cream or
Garnish : Slice of Orange 1 White Egg
½ oz Fresh Lemon Juice
MANHATTAN COCKTAIL ½ oz Grenadine Syrup

1 ½ Rye / Bourbon Whiskey Method : Shake

¾ Sweet Vermouth Glass : Cocktail
1 Dash Angostura Bitter Garnish : -
Method : Stir
Glass : Cocktail POUSSE CAFE
Garnish : Cherry
1 Part Grenadine Syrup
MILLION DOLLAR COCKTAIL 1 Part Marachino Liqueur
1 Part creme de menthe Green
1 ½ oz Dry Gin 1 Part Chartreause Yellow
¾ oz Sweet Vermouth 1 Part Curacao
½ oz Pineapple Juice 1 Part Brandy
1 Long Bar Spoon Grenadine Method : Floating
Syrup Glass : Cordial
1 White Egg Garnish :-
Method : Shake
Glass : Cocktail
Garnish : -

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SIDE CAR COCKTAIL SINGAPORE SLING

1 oz Brandy 2 oz Dry Gin

½ oz Triple sec 1/2 oz Fresh Lemon Juice
½ oz Fresh Lemon Juice ½ oz Simple Syrup
Method : Shake Method : Shake
Glass : Cocktail Glass : Collins
Garnish :- Garnish : lemon
- (+ soda water)
PLANTER’S PUNCH - (Slice of fresh
fruit)
2 ½ oz Myer’s Rum
1 oz Orange Juice STINGER COCKTAIL
1 oz Pineapple Juice
½ oz Grenadine Syrup + soda 1 oz Crème de Menthe ( White )
water 1 oz Brandy
Method : Shake Method : Shake
Glass : Collin Glass : Cocktail
Garnish : lemon, orange, Garnish : -
cherry, pineapple

ROB ROY COCKTAIL WHISKEY SOUR

1 ½ oz Scotch Whiskey 2 oz Rye / Bourbon Whiskey

½ oz Sweet Vermouth 1/2 oz Fresh Lemon Juice
1 Dash Angosture Bitter ½ oz Simple Syrup
Method : Stir Method : Shake
Glass : Cocktail Glass : Sour
Garnish :- Garnish : Slice of orange &
cherry
SILVER FIZZ
2 oz Dry Gin SLOE GIN FIZZ
½ oz Fresh Lemon Juice
½ oz Simple Syrup 2 oz Sloe Gin
1 White of Egg 1/2 oz Fresh Lemon Juice
Method : Stir ½ oz Simple Syrup
Glass : Highball Method : Shake
Garnish : ( + soda water ) Garnish : Slice of Lemon

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CHAPTER IV

THE BEVERAGE ORDER PROCEDURE AND

THE IMPLEMENTATION

a. The receptionists welcome the guests and escort them to their table.
b. Handed the bar list to the guests so they can choose the drinks they desire
(usually the guests have they own favorite drinks, or the
receptionists/waiters/waitresses have to offer the special drinks for the guests).
c. Bar waiters/ waitresses write the order in the beverage order (as shown in the
example below).

HOTEL TITANIC

OCTOVUS BAR No. 01234

BEVERAGE ORDER

Date Table No. No. of Guest Waiter/ess No.

Amount ITEMS

1 Dry Martini

1 Whiskey Sour

1 Planter’s Punch

Approved Stamp

d. This beverage order is made in three copies:

The original one is for the bartender.
First copy is for the cashier.
Second copy is kept by the bar waiter/ waitress.

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Example: A bar waiter is writing an order as followed:

1 Scotch o.r.
1 Bourbon Soda
1 Gin Tonic
1 Scotch Cola

So the arrangements to order those drinks are:

1 Gin Tonic
1 Scotch o.r.
1 Scotch Soda and the last one is Bourbon Soda

In that way, the bartenders will be easy in serving the order, because he/she
doesn’t have to take the Scotch bottle two times.

Certainly, those rules shown above are not the absolute rules and must be
followed, but the rules will depend on the situations in the bars.

e. The copy of the beverage order to the cashier will be copied into the bill or the
check including the price and will be given to the guests. One sample of the bill
is shown below:

HOTEL TITANIC
OCTOVUS BAR
Bill No. 812034
TABLE NO. Of
DATE NO. GUEST Waiter /esse
AMOUNT ORDER PRICE
1 Dry Martini Rp 1.000
1 Whiskey Sour Rp 1.000
1 Planter's Punch Rp 1.500

TOTAL Rp 3.500
Room No :
Name :
Sign :

f. This bill is made into three copies:

The original one is given to the guest (if they pay cash), if they sign it then it
will be kept in the cashier.

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The first copy is given to the cashier, later the cashier will handed it to the
accounting office
The second copy is given to the head bartender as the comparison between
beverage order and the bill.

g. Bar waiters/waitresses then serve the drinks to the guesst. Do not give the
orders to the wrong guests.
h. The bar can also serve snacks (nuts, crackers, cheese stick).
i. Every employee has to have the “salesmanship”, for example offering another
glass of the drink if the guests’ glass is already empty.
j. If the guests ask for the bill, waiter/waitresses have to immediately bring the
bill on the check tray or in a small plate. The guests can come to the cashier
and sign it or pay with credit card or cash. Put the change under the bill on the
check tray, and don’t forget to say “Thank You!”.
k. After the guests leave the bar, then the bar waiters/waitresses pick up the dirty
glasses, clean up, and re-arrange the tables and chairs. And so is the
completeness on the tables such as matches, bar list, paper napkin, and
ashtray.

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