Cocktail Name | Ingredients | Method | Glass | Garnish | |||
Bananarama |
|
Blend | Calada |
Banana slice freshly grated chocolate | |||
Black Russian |
|
Build over Ice | Old Fashion |
Cherry | |||
Bloody Mary |
|
Build over Ice | Highball |
Stick of celery & lemon slice | |||
Brandy Alexander |
|
Shake and Strain | Standard Cocktail |
Sprinkle of nutmeg | |||
Champagne Cocktail |
|
Build | Champgne Flute |
Float 1/2 strawberry | |||
Cocktail Name | Ingredients | Method | Glass | Garnish | |||
Daiquiri |
|
Blend | Coloda |
Apporopriate fruit segment | |||
Golden Dream |
|
Shake and Strain |
Standard Cocktail |
Cherry | |||
Japanese Slipper |
|
Shake and Strain |
Standard Cocktail |
Cherry in bottom of glass | |||
Liquid Ecstacy |
|
Build Over Ice |
Highball |
Melon and lemon slice | |||
Manhattan |
|
Stir and Strain | Standard Cocktail |
Cherry in bottom of glass | |||
Martini-Dry |
|
Stir and Strain | Standard Cocktail |
Olive or Twist lemon | |||
Magarita |
|
Shake and Strain |
Standard Cocktail |
Frost rim of glass with salt and lemon slice | |||
Pina Colada |
|
Blend | Colado |
Wedge of pineapple with leaves and cherry | |||
Tobleronie |
|
Shake and Strain | Standard Cocktail |
Freshly grated chocolate | |||
Tom Collins |
|
Build | Highball |
Lemon slice | |||
White Lady |
|
Shake and Strain | Standard Cocktail |
Cherry |
Wine Service
Wine by the bottle :
1. Present Wine List (after meals have been ordered) to the host.
2. Take order for wine, allowing sufficient time for selection.
3. Present wine to guest (person who ordered the wine) from the right, stating -winery,
style and vintage.
4. Open wine at the table, keeping bottle upright at all times.
5. If red wine, place cork on plate for guest to inspect.
6. Pour small amount for guest to taste (approx 30 ml) hold bottle upright with label
facing guest while tasting.
7. If guest approves, commence serving to other guests, filling up glasses 1/2 to 2/3 only.
8. Finish by topping up taster's /host's glass.
9. Take bottle back to waiter's station or to ice-bucket.
10. Continously top up guest's glasses to appropriate level until bottle is empty.
11. Suggest re-order of another bottle of wine and repeat procedure
- new glasses should be offered to all guests.
- wine should be tasted as with the first bottle.
Wine by the Glass :
If a guest orders a glass of wine from the wine list, ensure you getspecific brand
and variety right. The wine should be servered from the table so the guest can see the label. Fill the glass to the appropriate level (120mls as a standard serve). The bottle
is then returned to the bar. If there is a re-order of the same wine the glass does not
have to be changed.
Wine with Food : A General Guide
Order Of Service | ||||||||||||||||||
DECANTING OF WINE
Definition:
The process of decanting involves the transferring of wine
from its original bottle into a clear vessel known as a decanter.
Purpose:
The reason this takes place is two-fold. Firstly, certain
full-bodied reds, both young and old, as well as vintage ports can
contain naturally forming tannin and tartrate deposits. These are
referred to as sediment or crust which, because of their course
texture and bitter taste, are best separated from the wine before
serving.
Today, however, most wines are made with immediate
consumption in mind. They are therefore generally filtered quite
considerably before bottling in order to remove tannin and tartrate
deposits. This results in softer, more easy-drinking wine styles.
Secondly, decanting allows for the wine to aerate or 'breathe'.
Breathing exposes the wine to air thus allowing for certain unpleasant
and volatile odours to dissipate and for any harsh tannins to soften.
It will also help bring out the bouquet and flavour of the wine.
The length of breathing will vary depending on various factors such as
the body, age and delicacy of the wine. There are differing
opinions even amongst experts, about the merits or otherwise of
breathing of wines. However, many would suggest that young wines,
particularly those of substantial weight can benefit from decanting up
to 4 hours before drinking. Older wines, being more delicate, many
benefit from as little as 20 minutes breathing.
Procedure:
Before decanting the appropriate equipment is necessary;
side table or trolley, suitably clothed
decanter, with or without funnel
candle and matches
corkscrew or waiter's friend
servietteside plate for cork
wine service basket for horizontally stored wines
tastevin or tasting glass
Decanting should be done in full view of the guest so he or she may
observe the treatment of the wine.
As aged wines are stored horizontally for some time, they should be
stood upright for at least 24 hours before serving to allow the sediment
to rest on the bottom. This is not always possible, particularly if a wine
is ordered in a restaurant. A wine service basket should then be used
in order to keep the bottle horizontal not disturbing the sediment.
The cork should be carefully removed, remembering that they may be
extremely soft and delicate if old. Any residue from the cork should be
wiped from the top of the bottle.
Pouring of the wine from bottle to decanter requires patience and a
steady hand. The neck of the bottle should be placed over a candle
or white surface to allow the sediment to be more clearly detected
whilst pouring. The wine should be transferred to the decanter slowly
and in one of the bottle pouring should cease. The wine remaining in
the bottle along with the sediment should be discarded. If done
properly, wastage should be around 30-50mls.
After the desired period of breathing the wine may be servered from
the decanter. In some cases it may be preferable to pour the wine
back into its original bottle after rinsing.
White Wine :
White wines are not often decanted, but in certain circumstances it
may be beneficial. Tartrate deposits may form in some aged whites
which should be seperated from the clear wine before serving.
This is not common today as all traces of tartrates are generally
removed through filtration before bottling. Decanting may also benefit
some fuller bodied younger white styles by simply allowing breathing
time prior to drinking.
Care of Glassware Please ensure that all dirty glassware, particularly those used for cream or juice based drinks, are scrubbed over the bar, brush before being placed in glasswasher. Please ensure that all glassware is polished after it is washed and before being placed in racks on shelves. Please use glass polishing cloths only. Please ensure that all Glassware is placed into correct wire racks/shelves after washing. Do not mix different glasses in the same racks. NB: Beer Glasses: - Do not polish as dirt/lint particles may effect presentation of beer - Do not use beer glasses for juices, soft drinks etc., as sugar coats the inside of glass, affecting presentation of beer. Place any broken glassware in special buckets provided for safety and stock control purposes. Do not place coffee cups in glass washer as coffee particles block drainage. Ensure no glassware placed in glasswasher has straws or garnishes inside. Use a clean glass for each new drink. Use cold classes for cold drinks and hot glasses for hot drinks. Handle glasses by the base or stem, never the rim. This goes for full or empty, clean or dirty glasses. Never use cracked or chipped glassware. Discard immediately. Never use glass as an ice scoop as fingers can come into contact with ice and glasses can easily chip or break. Do not stack one glass into another as this can cause breakages. Use the correct glass for each type of drink to ensure that consistency, appearance and even taste are at their best. |