Module 6 - Beverage
Module 6 - Beverage
Module 6 - Beverage
Lesson 1. Beverage
⚫ Describe the different tools and equipment commonly used in the bar
according to brand.
Introduction
enhance flavor of main dish and help to cleanse the taste buds in between
bites and complement the dish. Hot beverages such as hot tea or coffee, and
hot chocolate are prepared in the kitchen and generally served from the
such as spirits, liquors, and cocktails come to the guests’ tables from bars.
Non-Alcoholic Beverages
Hot Beverages: These are served hot. Hot beverages typically include
tea, masala tea (spiced tea), milk, hot chocolate, and variants of coffee
Cold Beverages: These are served and consumed while chilled. Cold
Alcoholic Beverages
∙ Gin, Vodka, Whisky, Rum, Brandy, and Tequila are distilled alcohols.
Types of Bars
equipped with a back bar with necessary equipment such as bar tools, and
bartenders prepare drinks and serve them to the customers. There are some
● Public: It is a bar in a public house which is open for public and not
exclusive.
catering.
● Mini: It is a private bar located in VIP rooms, suites, or penthouses of
the hotel.
Bar Terminologies
Bar Spoon – a long mixing spoon which often has a lemon zester or
maladies in 1824.
Build – A bar term meaning to make a drink – starting with ice and then
‘building’ the drink by adding the other ingredients (i.e. alcohol, juice,
garnish etc).
Call Drink – Refers to when the customer orders a drink by giving both
the specific name of the liquor and the name of the mixer. E.g. Tanqueray
Chill – To chill a glass add ice and then water to any glass and let sit for
a minute or two (while mixing the drink in a shaker). Pour out the
contents of the glass and strain the drink into the chilled glass. This bar
Dry – It means with dry vermouth and it's used in gin martinis. Dry in
Well Drink- A drink is a drink made with the cheapest liquor available at
the bar.
Draught beer (Draft beer)- A beer drawn from a metal barrel or keg.
glass.
Sweet- It means with sweet vermouth and it's used in gin martinis and
the bar.
Layer – Layering a shot or drink is done the same way as floating. The
heavier alcohol goes on the bottom and the next, lighter alcohol gets
floated on top using a careful pour down the side of the glass or a pour
This is done for drinks such as the Mojito – where the muddling process
extracts essential oils and flavors (from the mint leaves in case of the
Mojito).
Rim – To rim a glass, first wet the rim with a lime, or the lime juice in
a rimmer, then gently press the rim of the glass into a saucer of salt
Bar Tools
∙ Bar Linen and Cocktail Napkins: They are used to save work area from
the beverage.
∙ Cocktail Shaker Tins: They are suitable for mixing the ingredients of
∙ Short Shaker Tins: They are used to shake small amount of drinks
efficiently.
∙ Corkscrew or Wine Opener: They are used to open corks of wine bottles.
effectively.
Dram Shop Liability
The Dram Shop Liability in US is the body of law that governs the liability of
This body endeavors to protect the society from the unpleasant outcomes of
equipped with a back bar with necessary equipment such as bar tools, and
may include coffee, milk, tea, juices, waters, energy drinks while alcoholic