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INTRODUCTION TO

BARTENDING & MIXOLOGY

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TASTING GUIDE AND PROGRAM WORKBOOK

STUDENT EDITION

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2014 EDITION
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Toronto Institute of Bartending

487 Adelaide Street West, Suite 100

Toronto, ON M5V 1T4

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416.862.7272
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! www.torontobartending.com [email protected]

facebook.com/SpiritHouseToronto @SpiritHouseTO

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2014 EDITION

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Copyright 2001 - 2014 All rights reserved.

No part of this workbook may be reproduced or transmitted in any form or by any means either electronic or mechanical (Including photocopy,

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recording, scanning or any information storage or retrieval system) without written permission from the author, the Toronto Institute of Bartending.

The information in this workbook is true and correct to the best of the authors knowledge, and offered with no
guarantees on the part of the author, the Toronto Institute of Bartending. The author disclaims all liability in
connection with the use of this workbook.

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TABLE OF CONTENTS

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INTRODUCTION








4

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MODULE 1









6


CLASSIFICATIONS OF ALCOHOL




7


VODKA








8


GIN









10


RUM AND CACHACA






12


BAR TOOLS








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COCKTAIL PREPARATION METHODS



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COCKTAIL MAKING GUIDELINES




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GARNISH PREP







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MODULE 2









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TEQUILA AND MEZCAL





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WHISK(E)Y








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BRANDY AND COGNAC





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ART OF CUSTOMER SERVICE





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MODULE 3









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LIQUEURS








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BEER









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WINE









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MODULE 4









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FINDING THE JOB THAT IS RIGHT FOR YOU


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RESUME BUILDING






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SAMPLE RESUME







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THE INTERVIEW







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RECIPES









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BRAND SHEETS








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A quick message from TIB President, Len Fragomeni.

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Dear TIB Student,

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I would like to take this time to thank you for choosing the Toronto Institute of Bartending.
TIB prides itself on being Canadas leading bartender and server training centre, and it is
our mandate that we must be hospitable in nature and practice, if we are to teach you to
work in the field of hospitality.

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We strive to continuously offer not only the highest level of industry training, but deliver
that training with the highest level of service to you. Throughout your time with us, we ask
that you please feel free to ask any one of our staff members if you require any assistance
or have questions at anytime.

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In order to ensure that you are readily prepared to work in the industry, your instructor(s)
will follow a strict course curriculum created by the TIB team and myself, so we ask that
you be prepared and on time for each and every class. If you feel at anytime that we are
going too fast, or you need further direction or instructions, please do not hesitate to ask.

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TIB follows only the strictest of standards when educating students, and I want to ensure
that each and every student will be treated with respect and fairness from all the staff here
at TIB. If you feel that we have not lived up to our standards, or yours, I wish to know
personally and will ensure that your concerns are addressed promptly and ethically.

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I encourage you to send me your comments, questions or testimonials, either during your
time with us, or after youve completed your training. Please email them to
[email protected], which will be delivered directly to my inbox. Emails are
100% confidential and will not be read by your instructors or other TIB staff, so please feel
free to send me any comments and/or concerns that you may have.

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After youve completed your training, most of you will feel that the hospitality industry may
be the right fit for you. If so, utilize the Resources page to help you find a great job. And let
us know where you end up! We like to know where our students are succeeding! From
time to time, well also send you job information directly from TIB, so please ensure that
your information is accurate and up to date.

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Thanks again for choosing TIB and we wish you the best of luck in the future!

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Yours Truly,

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Len Fragomeni

President, Toronto Institute of Bartending

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INTRODUCTION

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A mixologist makes my drink;

a bartender makes my night.



- Gaz Regan

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WHAT IT IS TO BE A PROFESSIONAL BARTENDER

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Bartending is more than simply serving drinks and opening beer bottles. It is the culmination of many things, all done
together to give guests a memorable experience. In the hospitality industry, paying patrons of restaurants, bars, clubs
and lounges are referred to as guests rather than mere customers. Here are a few key points to give guests a

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memorable experience in your establishment:

Etiquette. Practicing good manners and politeness go a long way with guests and fellow staff members.

Appearance. The way you present yourself everyday reflects both on you as a person, as well as the establishment

you represent.

Service and Hospitality. This industry is all about service. You must be willing to make that extra step to deliver top

notch service to each and every guest that walks into your establishment.

The Life of the Party. The bartender has always been known as the life of the party. You have to maintain an exciting
atmosphere and keep the guests entertained so they will always come back.

Product and Recipe Knowledge. Knowing drink recipes, and the products that make up those recipes, will help you
become more efficient and give you increased credibility to both your guests and employers.

Preparation & Presentation. Knowing how to prepare each cocktail correctly will also have an impact on your

credibility; sometimes its not what is in the cocktail, but how it is prepared. Creativity is the key to an excellent

presentation. Using specialty glassware and garnish play a huge part in a cocktails value.

Industry Information. What is happening in the world of alcohol in your city and around the world.

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WHAT IS MIXOLOGY?

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Mixology is knowing which ingredients mix well with each

other. True cocktails are made by balancing a combination of

ingredients on two scales: strong vs. weak and sweet vs.

sour. Although most cocktails follow this design, you can go

outside this mentality to create unique tasting cocktails.

A great way of creating new, signature cocktails, is to have

samplings at staff meetings or parties. Management is usually

in the spirit of giving during these times, so take advantage of

the opportunity. You can even create a contest among the

staff to make it even more exciting.

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THE INDUSTRY

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The hospitality industry in Ontario consists of about 20,000

licensed establishments, employing over 100,000 bartenders

and servers, with 50,000 of them in Toronto/GTA alone.

Among the many benefits of working in the industry are:

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Money. An average bartender can make anywhere from $125 to $500 a night, depending on the establishment. This

is the key motivating factor as to why so many people get into this business.

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Freedom. You may be able to move shifts around to accommodate your personal schedule.

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Friends. You can make new friends through staff or guests.

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Fun. Although you are there to work, you are in an atmosphere where others are going to have a good time.

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Social Interaction and Supplemented Income. Even though you are kissing every weekend goodbye, bartending is

a great way to get out there to interact with others while supplementing your income. Just think, rather than spending
money to interact, youre actually earning it.

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A Career. Last, but certainly not least, some of you may make this as your career choice.
There are a lot of opportunities out there for both management and ownership.

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MODULE 1

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 CLASSIFICATIONS OF ALCOHOL

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FERMENTED ALCOHOL AND FERMENTATION

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Fermented alcohol is the oldest form of alcohol and is the basis of all alcohol on the planet. First discovered in China
7000 years ago, fermented alcohol is produced by introducing ingredients that contain sugar or high starch contents to
yeast and water. Through this violent process fermented alcohol is produced and processed into a drinkable beverage.
Fermentation, as it relates to beer, wine and spirits, is the biological process in which sugars are converted into cellular
energy and thereby produce ethanol and carbon dioxide. In essence, it is the process of culturing yeast under
favourable thermal conditions to produce alcohol. In order to achieve fermentation, three main ingredients are usually
present; Sugar, Water and Yeast. Due to the absence of oxygen in this process, the yeast is able to convert the sugar and
water into ethyl alcohol, while also releasing carbon dioxide as a waste product.

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FORMULA

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DISTILLED ALCOHOL AND DISTILLATION

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Extremely young compared to fermented alcohol, distilled alcohol only first came into existence around approximately
the 12th century, when the art of distillation was introduced to the European continent from the Arabic world. The art
of distillation works on the premise of separating liquids through heat and then recollecting the distillate. Probably the
first distilled alcohol would have been brandy due to the Spanish and French states affinity for producing wine. Over
the years distilled alcohol has been perfected and now many different examples of distilled alcohol exist. Distillation, by
definition, is a process in which a liquid mixture of two or more substances is separated into its component fractions of
desired purity, by the application and removal of heat. So technically, distillation is a actually a physical separation
process and not a chemical reaction. In application to Spirits, your liquid mixture is Fermented Alcohol (technically beer
or wine). Once heated, the alcohol vapors rise and are trapped into a separate chamber where are they are cooled

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and condensed back down into liquid, leaving you with a higher proof distilled alcohol.

FORMULA

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COMPOUNDED ALCOHOL

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Compounded alcohol has been around as long as fermented and distilled alcohol have been produced, as in many
early cases the alcohol produced was harsh and crude, and needed the addition of flavours to make them palatable.
Over recent years this concept of adding flavours to alcohol has become increasingly popular, however, flavours are
now added not to cover up harsh alcohol but to add an interesting and flavourful twist for the consumer.

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FORMULA

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 VODKA

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HISTORY

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The true history and origins of Vodka will always remain a mystery, but we can use historical fact to put together what we
know about the spirit. Probably the most debated fact is who actually created it. Was it Poland? Was it Russia? WellVodka,
the word, is actually a Russian diminutive of a Polish phrase, zhiznennia voda', which means water of life and can be found in
Polish court documents and manuscripts that date back to 1405. The word vodka doesnt show up in any published Russian
documents or dictionaries until the mid 19th century.

The term water of life appears over and over again in the history of spirits: Eau de Vie (in French), Akvavit (in Danish), aqua
vitae (in Latin) and even in the word whiskey, which derives from a Celtic term, uisce beatha. That uisce word was
eventually slurred by English-speakers into the word whiskey, but remains an echo of the earlier water of life. The idea was
that spirit or water of life was a purified form of water and that it was safer to drink than most of the communal water.

But before Vodka was known to be a drinking liquid, Vodka was used by many cultures as a medicinal product, and in some
cases a body rub.

PRODUCTION

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Lets take a step back to fermentation. Vodka is made by taking some of that fermented grain and heating it up in a still to
create a higher proof spirit. Basically, Vodka is a spirit that has been distilled to higher than 95 percent alcohol by volume and
then filtered. And according to some ill-informed people (including the U.S. and Canadian Governments), this renders vodka
an aroma-less and flavourless distilled spirit, which it is not. It is usually clear and colourless, although a few exceptions exist.
One could argue that Vodka could have a less distinct aroma and character than other spirits, but to say it has no flavour at all
would by lying.

There are no limits to the raw materials that can be utilized to make vodka. Vodka may be distilled from any starch or sugar-
rich plant matter, and most vodka today is produced from grains like corn, rye and wheat. But as well as grains, vegetables and
fruits, including potatoes, grapes and even sugar beets can be used. These products are able to be distilled to a very high
proof (often 195-proof) and then cut with distilled water to 80-proof, or 40 percent alcohol by volume (ABV). Lately, higher
proof vodkas are emerging in some markets. Their greater weight and intensity offers a talented bartender a chance to make
very textured cocktails while retaining the sleek, congener-light character that was vodkas original reason to exist.

Filtration is part of the lore of vodka distillation. Some of it is real, some of it is sleight-of-hand. Gunnysacks, diamonds, silver,
quartz, sand, paper, tightly woven cloth and, of course, charcoal (maple, birch) filters can all utilized to filter the distillate in an
attempt to mellow it, or to give the marketing team something new and exciting to talk about while selling the product.

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STYLES

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Vodka can be categorized into two main styles: Eastern and Western. This does NOT mean that they are produced in the
Western or Eastern parts of the world, but it is rather a mere reference to the style or characteristics that the vodka
possesses. In fact, Eastern and Western style vodkas can both be made anywhere in the world, regardless of its geographical
location. So whats the difference? Eastern style vodkas are known to have a bit more character while Western style vodkas
are closer to the tasteless, odorless spirit that the marketing companies hype up.

What is character?

Character can technically be defined as a distinct flavour or aroma that is a result of the base ingredient used in the vodka
production. (ie: Absolut is sharp and grainy due to the Swedish Winter Wheat). So character is a bit subjective. One could
say that Titos is an Eastern style vodka since the corn used in its production makes it sweeter, even though corn is typically
used in the production of Western style vodkas.

Examples of Western style Vodkas are Grey Goose, Skyy, Belvedere and Ketel One. No real distinction in their flavour or
aroma.

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VODKA FACTS

Initially vodka was created as a medicine, some sort of body rub, to soothe aches and pains.

Originally vodka as an alcoholic spirit was known by the name gorzalla (burnt wine) and was probably made from traditional rye.

Vodka literally means little water the diminutive form of voda or woda meaning water

Vodka was generally used for medical purposes as a crude anesthetic and disinfectant, and by the mid-15th century it had become
a popular aftershave and body rub

Many early tinctures were initially consumed for medicinal purposes and soon became more recreational

17th century country estates, manor houses and monasteries had their own stills to produce vodka

By the 18th century vodka was firmly established as the national drink of Poland

By the 1950s vodka finally becomes a popular spirit in North America thanks to Smirnoff, Absolut, James Bond, and Andy Warhol.

Now, more then 23% of all spirits sales are vodka, and is the worlds most popular spirit

STYLE CHART

STYLE TYPICAL DISTILLED FILTERED OTHER BRANDS

INGREDIENTS

WESTERN

EASTERN

SMELL DESCRIPTORS
Open Closed Neutral
Grainy Full Bodied Peppery
Spicy Nutty Savoury

TASTE DESCRIPTORS
Spicy Peppery Aniseed Nutty

Creamy Sweet Balanced Dry

Jagged Thin Full- bodied Med. Bodied
Rye bread Oily Citrus

FINISH DESCRIPTORS
Short Long Peppery Burning

Sweet Dry Fresh Flavourful

Balanced Bitter Aggressive Mellow

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 GIN

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HISTORY

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We have the Dutch to thank for what we consider today to be gin. Even the word is theirs. Gin is short for Genever, which
means Juniper in Dutch. When the British caught wind of the spirit, they changed Genever into Geneva, and eventually cut it
all the way down to gin.

Why gin? Because throughout the fifteenth, sixteenth and seventeenth centuries, the Dutch were the masters of the trade
route and they utilize their distilled spirit for its preservative abilities in order to add longevity to the abundant amount of
fruits and spices at their worldwide ports, juniper being the primary ingredient.

Genever was said to be healthful, but potent at the same time. It was tagged Dutch Courage not by the Dutch, but by the
British because they hired the Dutch as mercenaries and Genever gave the hired help an incredible mean to accomplish any
task. By the 1600s, everybody in Europe was drinking genever and the British even passed a law that allowed their people to
start making it (mainly because the British and the Dutch werent quite getting along at this time). But this opened up
Genever to the dark side. After this law passed, everyone and their mother (seriously) was making the most inexpensive,
probably semi-poisonous spirit they could, in the comfort of their homes. So Dutch Courage turned into Mothers ruin,
lost its appeal and eventually faded out of style, but not before it left its mark on the world as something British.

Fast forward a bit, and Parliament bans the home production of gin. Laws become more stringent and only quality gin was
allowed to be produced. Gin then became known as the drink of royalty and by the 1800s the British had almost perfected
their very own style of gin that was lighter from the rich, malty Genever that the Dutch had introduced to them.

It wasnt until the 1820s that a man by the name of Charles Tanqueray created the first London Dry Gin. The style took off
and before you know it, countless distilleries were making their own style of London Dry Gin, all with their own proprietary
blend of botanicals.

PRODUCTION

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Gin is essentially flavoured vodka. Gin takes a neutral grain spirit which has been distilled a few times (typically three) and cut
with water, and then distilled a final time with added botanicals. In most cases, the neutral grain spirit is created through a
double or triple column still and that last distillation goes through a pot still. Botanicals that are typically used include juniper,
coriander, anise, cassia, angelica root, liquorice, orris root, lemon peel and orange peel. Citrus peel adds lemon, orange and
lime elements. Coriander, the seed of the cilantro plant, adds an herbal aroma, but also brings a tart, even grapefruit-like
flavour to the gin. Cassia can provide a somewhat bitter note, similar to quinine or tonic water. Other ingredients can offer
floral notes, vegetal notes, even tea flavours although actual flowers, vegetables and tea might also be introduced as part of
the recipe.

STYLES

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London Dry
The most popular and most widely-known style of Gin, this variation takes a neutral grain spirit that has been distilled a few
times and redistills with botanicals added. Steeping time with the botanicals before distillation is optional. London Dry is a
style and it is not required that it be made in London. London Dry gin may be made anywhere in the world as long as juniper
is the dominant ingredient. Some distillers add the botanicals and spirit to the kettle, while others suspend the botanicals over
the boiling pot, infusing the steam before it condenses. By law, no artificial flavoring is permitted and nothing can be added
after distillation. ABV is typically 47 percent, but can range between 37.5 to 55.

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New Western Dry Gin or Dry Gin
If you come across a bottle that specifies the product to be just Dry Gin and not London Dry Gin, chances are that it fits
into this category. This style of gin still uses a neutral spirit, but does not have to grain based. Juniper is still the primary
ingredient as with all Dry Gins, but a wide range of new and local botanicals are typically used in the production of this style
of Gin.

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Plymouth
There is only one style of Plymouth gin, and that is Plymouth Gin. And guess where it comes from? Plymouth, England. This
style is a bit lighter and sweeter that the traditional London Dry style, and it also lower in alcohol content. ABV is 41.2
percent.

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New Age or International Style Gins
These types of gin will vary just as much as the parts of the world they come from. They normally introduce interesting and
unique botanicals as part of their recipe and can include anything from rose petals, dragon eye, english cucumbers, peas,

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sencha tea and much, much more.

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The first confirmed date for the production of gin is the early 17th century in Holland, although claims have been made that it
was produced prior to this in Italy.

In Holland it was produced as a medicine and sold in chemist shops to treat stomach complaints, gout and gallstones. To make it
more palatable, the Dutch started to flavour it with juniper, which has medicinal properties of its own.

During the 30 Years War (1618-48) British soldiers were introduced to Dutch Courage and began to bring gin home with them.

By 1733 London produced 55 million gallons of gin, enough for 14 gallons for every adult resident of London. Drunkenness was
obviously a widespread problem.

1770s witnesses the beginning of a proper distilling industry in London with the establishment of such distilleries as Gordons,
Booths, and others.

1863 witnesses the birth of Beefeater Gin in London, now one of the only international gin distilleries still operating in London.

1920s is the first Golden Age of the cocktail and is dominated by Gin.

Mid-1900s gin demand declines due to rise in vodka sales.

At present, Gin is in a state of resurgence and is helping fuel the second Golden era of the cocktail.

KEY
STYLE INGREDIENTS STEEPING DISTILLATION OTHER
BOTANICALS

LONDON DRY

NEW WESTERN
DRY

PLYMOUTH

NEW AGE/

INTERNATIONAL

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 RUM AND CACHAA

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HISTORY

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The true history of rum is clouded, but the commercial portrayed image of Pirates and Pirate Juice is probably closer to the
truth than you would think. Early Spanish and Portuguese settlers who nestled down into the Caribbean and Central and
South American needed booze. Since there was no wine or beer in sight, they started making spirit from molasses that was
probably left to spoil for weeks. The result was a very sharp and fiery Pirate juice distillate that was tagged with terms like
kill-devil, rumbullion and rumbustion. You can see by the names that they denoted chaos and mayhem.

Fast forward to sixteenth century America: lots of rum was being produced in what is now modern day New England, using
the Molasses that was the by-product of the raw sugar they were producing from the sugar cane juice that was being
imported from the Caribbean. But even at this point, the rum that was being produced was nowhere close to the soft spirit
we know today.

It wasnt until the seventeenth century that rum makers had the means and time to age their distillate. But word caught on
fast about softening the spirit, and aged Rum started becoming widely available. Rum from Barbados was probably the first
highly regarded aged rum, much so that even George Washington requested a barrel for his Presidential inauguration. The
Jamaicans also caught on and started making their own quality aged rums.

In the late 1800s, a man we all know by the name of Don Facundo de Bacardi took rum making to the next level by
mimicking vodka producers and filtering the rum he was making in Cuba. He even took it a step further by utilizing
continuous stills and this resulted in the softer rum we know today. He later moved his production to Puerto Rico, but by
then, others in Cuba were making great quality rums as well (think Havana Club).

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PRODUCTION

Unlike most other spirits, there are no heavily regulated requirements when it comes to rum production. Most rums are
produced differently depending on the location and the traditional styles associated with that region. Both sugarcane juice and
molasses may be used as the base ingredient and may be distilled through either column or pot stills. Typically, rums are aged
for at least one year, although exceptions do exist. Aging mostly takes place in old bourbon barrels since those can only be
used once by law for aging bourbon. Aging can also occur in stainless steel tanks.

STYLE CHART
STYLE INGREDIENTS DISTILLATION AGED OTHER

CACHAA

WHITE RUM

AMBER RUM

DARK RUM

SPICED RUM

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ABOUT CACHACA

Cachaa is a spirit that is produced in Brazil by fermenting sugar cane juice.

Cachaa is also classified as Rhum Agricole, which differs from rum, as rum is made predominantly from molasses.

Cachaa uses maize and is naturally fermented.

Cachaa is traditionally distilled from 38 to 80% ABV

Cachaa comes it two varieties: White and Amber

Most commonly used in the Caipirihna



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ABOUT RUM

Rums origins date back to antiquity, as it is believed that an alcohol made with fermented sugarcane juice was first
produced in India and China.

The first distillation of sugarcane juice occurred on the sugarcane plantations of the Caribbean in the 17th century.

Slaves from the plantation discovered that the by-product of sugar production, molasses, could be fermented and later
distilled to make the spirit we now know as rum.

Rum can be produced by using either fermented sugarcane juice or fermented molasses. Molasses is the most commonly
used base ingredient in Rum production.

Rum is predominantly produced in and around the Caribbean region, but also in South America, Australia, India, and a few
other smaller countries around the world.

In 1655 the British captured Jamaica and appointed Rum as a daily ration to the their Royal Navy in place of French Brandy.
This allowed rum to travel the world and become the first truly international sprit.

Rum comes in many varieties: White/Blanco, Amber, Dark, Spiced, Flavoured

SMELL DESCRIPTORS
Sweet Dry Caramel

Chocolate Vanilla Tobacco

Fruity Nutty Spicy

Cedar Oak Citrus

TASTE DESCRIPTORS
Sweet Dry Balanced Citrus

Vanilla Tobacco Oily Floral

Spice Fruity Complex Rich

Subtle Chocolate Balanced Caramel

FINISH DESCRIPTORS
Short Long Medium Burning

Sweet Oily Fresh Flavourful

Rounded Balanced Aggressive Mellow

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 BAR TOOLS

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BAR BLADE

Bar blades are fancy beer bottle openers. They are slim and can be taken in and out of a pocket or holster much

faster than a regular opener.

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BAR SPOON

A long handled cocktail spoon is a necessity for any bar. The standard cocktail spoon is long with a twisted stem that

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is invaluable for stirring drinks in the mixing glass.

BOSTON SHAKER

The choice of most professional bartenders these days. The Boston Shaker consists of two tumblers: one made of

metal that is approximately 28 to 30 ounces. It is also referred to as a Shaker Tin. The other is a 16-ounce glass

commonly known as a Mixing Glass. When the metal is placed on top of the glass they fit snugly together to form a

sealed container or Boston Shaker.

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HAWTHORN AND JULEP STRAINER

These are the two popular types of strainers used for cocktail service: The Hawthorn strainer (which has springs) and

the Julep strainer (which has holes). Both are perfect companions for the Boston shaker set.

The smaller Julep Strainer works efficiently with the mixing glass portion, while the Hawthorn Strainer, with its

metal tabs around the edge which are designed to rest on the rim, works well with the shaker tin. Shaken drinks are

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usually strained from the shaker tin, and stirred from the mixing glass.

ICE MOLDS

Ice molds allow the bartender to customize his or her drink with specialty ice. Common varieties include King Cube,

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Ice Spheres and Collins style ice molds.

JIGGER

All bars should have two stainless steel jiggers that come in two different measuring sizes. One should have 1 and 2

ounce measures, and the other . 75 and 1.5 ounce measures. These should always be used when experimenting so

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you can come up with exact recipes. There are also jiggers available that have all four measures in one jigger.

ICE SCOOP

Ice scoops are vital to a bar. Ice is a very important ingredient in cocktails and it is important that a bartender has this

tool available. Using a glass to scoop ice is completely unsafe, as the glass could chip off into the ice unnoticed and

end up in the cocktails. It is also unsanitary to use a shaker tin as your hands are touching the outside of the tin, which

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eventually touches ice that may end up in the cocktail.

MUDDLER

The muddler is a mandatory tool for a cocktail bar. It is used for everything; from releasing oils in citrus rinds, to

opening the veins of a mint leaf in a Mint Julep or Mojito. It is also used for crushing soft fruits such as blackberries

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to add flavour and colour to cocktails.

WINE OPENER

A wine opener is an absolute must. Bartenders are beginning to use them almost as much as beer openers.

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Bartenders should have efficient wine openers that can easily fit in their pockets.

YARAI STYLE MIXING PITCHER

A wider based mixing glass dedicated to the stirring of cocktails. This style of mixing glass allows for more surface ice
area at the bottom of the glass.

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 COCKTAIL PREPARATION METHODS

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NEAT

Serving a spirit or liqueur at or above room temperature, with no ice.

Pour the spirit or liqueur directly from the bottle into a glass without ice, usually rocks or snifter. This preparation method
applies mainly to Cognac, Brandy and Scotch service.

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ON THE ROCKS

Serving a spirit or liqueur over ice; also known as Over

Fill glass three cubes under the rim of the glass. Pour spirit/liqueur directly into the glass. This should result in a drink that is
equal parts spirit/liqueur to ice. Garnish, if required, and serve.

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BUILDING

Creating cocktails

Building is the act of combining ingredients with ice in a glass. The key to this is knowing how much ice. If you are mixing
straight alcohol you should use three cubes under, and if you are using a mix, use three cubes over. Spirits should be poured
first, and any mix poured last. The rest of the methods that follow all begin with this basic build.

Example: Gin & Tonic, Vodka & Soda, Rye & Coke, Rum & Diet, Vodka & Red Bull

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STIR

Creating a cocktail with straight alcohol

A method mainly used for cocktails that contain only straight alcohol and is served in the glass it is prepared in. Stirring helps
mix the ingredients while keeping dilution to a minimum and not adding oxygen or effervescence to a drink.

Example: Manhattan on the rocks, Black Russian, Rusty Nail, Negroni, Old Fashioned

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SHAKE

Creating a cocktail with non-carbonated mix

A method used for mixing cocktails with non-alcoholic mix that is not carbonated. Combine all ingredients in a mixing glass
and shake vigorously. Pour into serving glass and garnish.

Example: Sours (Whiskey/Amaretto), Cape Codder, Mai Tai, Blue Lagoon, Kamikaze

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SHAKE & TOP

Creating a cocktail with carbonation

A method of mixing drinks that contain both carbonated and non carbonated mixes. First combine non carbonated

ingredients in a mixing glass with ice three cubes over. Shake vigorously and pour into the serving glass. Top with

carbonation, garnish and straws.

Example: Tom Collins, Long Island Iced Tea, Ramos Gin Fizz, Dark and Stormy

!
FLOAT

Creating a cocktail with the addition of a float on top.

Build the cocktail in the desired method as described above. To finish, drizzle float ingredient(s) around the circumference of
the glass. The idea is to add flavour as well as presentation to the cocktail. One time around is usually equal to .5 of an ounce.
** Not all floats actually float, some heavy ones like grenadine or Chambord will slowly sink to the bottom.

Example: Melon Ball, Bramble, Tequila Sunrise, Harvey Wallbanger, Killer Kool-aid

!
ROLLING

A method used to mix a cocktail that contains multiple complex ingredients (i.e. Caesar or Bloody Mary)

Fill the mixing glass with ice, three cubes over. Pour ingredients directly into the glass over the ice. This ensures equal ice to
mix ratio as the ice will melt slightly when you begin to pour in the ingredients. When all ingredients are in the glass, pour
contents from the glass into a shaker tin, then from the shaker tin back into the glass. Repeat 2 to 3 times, finishing with the
contents in the serving glass. Garnish and serve.

Example: Bloody Caesar, Bloody Mary, White Russian

!!
!
15
MUDDLING

A method mainly used for Mojitos, Mint Juleps and Caipirinhas where juice, mint and sugar are mashed together to
release and combine their flavours.

Add all the ingredients that require muddling into the serving glass before adding any ice, alcohol or other mixes. With a
muddler or bar spoon, mash the ingredients together until you begin to smell their aromas. At this point add ice, alcohol and
other mixes.

Example: Mojito, Caipirihna, Caiprovska, Mint Julep

!
STIR & STRAINED OR STRAIGHT-UP

Serving a cocktail chilled, but without ice.

Add ingredients to a mixing glass containing ice. Stir well and strain contents using the julep strainer into the serving

glass. Make sure that no ice from the cocktail shaker accidentally falls into the cocktail.

Example: Dry/Bone Dry Martini, Manhattan Straight Up

!
SHAKE & STRAINED OR STRAIGHT-UP

Serving a shaken cocktail with mix, but served without ice.

Add cocktail ingredients to a mixing glass containing ice. Shake vigorously and strain contents into the serving glass. Make sure
that no ice from the cocktail shaker accidentally falls into the cocktail. Finish with garnish.

Example: Cosmopolitan, Margarita Straight Up, Sidecar, Brandy Alexander, Espressotini

!
SHOOTERS

A method of creating shots that have equal parts ingredients.

Using a jigger and the formula from the shooters section, measure all ingredients in a mixing glass with ice three cubes over.
Shake hard 3 times and strain out using a hawthorne strainer.

Example: Sex on the Beach, Polar Bear

!
LAYERING

Serving a drink that has its ingredients separated in the glass.

To properly layer, you first must understand the densitys of the ingredients. There is a list provided in the shooter preparation
section. The act of layering is resting one ingredient on top of the other in the desired proportions to fill the glass.

Example: B52, Baby Guinness, Pousse Caf

!
BLENDING

Preparing a cocktail with ice in an electric blender to reach a slushy drinkable consistency

Most blended or frozen cocktails will contain equal parts of ice to mix and should be blended for 6-8 seconds or until all ice
is crushed. If the drinks consistency is too thin, add more ice and re-blend. If it is too thick, pour more juice or mix. Do not
over blend, as the cocktail may chunk up.

Example: Frozen Margarita, Frozen Daquiri, Frozen Pina Coloda, Mudslide

16
BASIC COCKTAIL PREPARATION GUIDELINES

!
ICE

Ice Scoop:

The ice scoop is the only tool used to put ice into a glass. The scope should be kept out of the ice as much as possible to
prevent the contamination of the ice and to ensure the ice scope does not get buried under the ice when the ice well is
restocked. Any other form of ice gathering is strictly prohibited and in many cases will lead to serious repercussions, such as
dismissal.

3-cube rule:

Whenever you make a drink that contains an alcohol and a mixer, you should always fill the glass with ice 3 cubes over the
rim of the glass. When you make a drink that only consists of alcohol, you always fill the glass with ice 3 cubes under the rim
of the glass.

When does ice go in the glass

Ice should always be added at the beginning of the drink making process. This will ensure that all the ingredients fit into

the glass, while also ensuring the needed dilution and chill are present in the drink.



STIRRING

A drink should always be stirred if it is only made with alcohol, or is made with alcohol and a carbonated ingredients,

such as tonic or coke. Stirring is a technique used to gently mix the ingredients of the drink, add dilution, and chill the

contents. We never shake anything carbonated as this violent process with make the carbonated ingredients go flat.

!
SHAKING

A drink should always be shaken if it is made with an alcohol and a mixer that is not carbonated. This will ensure the

drinks ingredients are combined together properly, as well as adding both needed dilution and effervescence to the

drink. All combining to make the drink more balanced and refreshing. We also always shake shooters, no matter their

ingredients, as we want to achieve a slightly chilled shooter to make it go down easier and more enjoyable.

!
SHAKING PROTOCOLS:

When making a drink, the glass the drink was made in is the glass the drink is shaken in. To shake a drink you first

combine all the ingredients that need to be shaken in the desired glass, then place the metal shaker tin over the glass

on a slight angle and pat down to create a seal. You proceed to shake by using both hands to hold both parts of the

shaker together and shake vigorously for 4-5 seconds. At this point ensure that while shaking you always have the

shaker positioned with the open end towards you, thus allowing any spillage to spill on yourself and not the guest.

To open the shaker tin, we hold the metal tin in your hand and gently tap the side of the tin to break the seal.

!
STRAWS

All drinks in a rocks or highball glass will always receive straws when being served. Due to the size difference between

a rocks and a highball glass, we use short straws for short rocks glasses and tall straws for the taller highball glasses.

We also apply two straws to ever glass as it allows the patron to consume the drink with much more ease and fluidity.

Straws should never be put into a martini or margarita glass, unless specifically requested by the customer.

!
STRAINING

When mixing a drink in a mixing glass it is always then strained into its appropriate serving glass. Depending on what

method of mixing the drink is applied, the bartender has two straining options.

Julep Strainer:

If the drink is stirred the bartender will used the julep strainer in combination with the mixing glass to strain the contents

of the mixing glass into the serving glass.

Hawthorn Strainer:

If the drink is shaken by placing a shaker tin over the mixing glass to create a Boston Shaker, the ingredients of the

mixed drink will be strained from the metal shaking tin into the serving glass using the Hawthorn strainer.

17
 BASIC GARNISH PREPARATION

!
A cocktail garnish is something that adds both colour and flavour. That thin sliver of dried lemon peel or the half wedge of
brown lime that bobs to the surface of your drink is not garnish. There are two words that are paramount to garniture
presentation: bountiful and fresh. A garnish should be chosen for size, beauty, and freshness.

!
WEDGES

Wedges are among the most common and easiest form of garnish a bartender will come across. There are two types of
wedges often created for use as garnish. The first come from circular citrus fruits. To achieve visually attractive and functional
wedges of this form, first cut the tips off of the fruit, then slice in half lengthways from tip to tip. Next, lay each half flat on the
cutting board. Cut each half into 3 pieces for limes, or 4 pieces for lemons. Cut a slit in each wedge to drape it on the rim of
the glass. Various fruits can, and are often cut into wedges. You can make wedges of this first type from: Limes, Lemons,
Oranges, Grapefruits, Key Limes, and Tangerines.

!
The second type of wedges used for garnishing is commonly cut from larger, fleshier fruits such as pineapple. In this case you
would first cut the fruit into . inch thick slices. Then cut the slices in halves, and then again into thirds. This will result in the
creation of what we call in the industry as a flat wedge, where we have the flesh of the fruit beautifully divided into wedges
to resemble the shape of a pie, ready to be placed on, or into your cocktail or drink. Fruits that are often cut in this way are:
Pineapple, Star fruit, Mango, Cantaloupe, Honey Dew Melon, and Watermelon.

!
WHEELS

Wheels are a great alternative to wedges, and provide an attractive garnish to various cocktails and drinks. To create wheels,
first cut the fruit from tip to tip, just less than half way through the fruit. This will pre-cut the slits on the wheels, allowing you
to drape them on the glass. Once that is done, cut off the tips and cut the fruit crossways into . thick wheels. As the slit is
already pre-cut, simply drape the wheel on the rim of the glass. If done correctly, you will create a wheel-shaped garnish that
exposes a pie looking texture for citrus fruits, and a wonderfully textured surface exposing the core and seeds of fleshy, hard
fruits, such as Kiwis. The best fruits to use to create wheels are: Limes, Lemons, Oranges, Tangerines, Kiwis

!
TWISTS

To create a twist one intends to gain the coveted citrus oils from the rind. The easiest way to make this attractive garnish is to
use a channel knife. This instrument allows you to perfectly cut the fruit rind to perfect thickness, leaving only the rind, and
none of the juicy fruit flesh. If you do not have a specific tool for creating twists, the next best thing is to cut them from
wheels.

From a wheel, cut away all the meat of the fruit, and as much of the pith (the white part between the fruit and the skin)

as possible. Leave the skin. Cut the skin into 1/8 or 1/4 inch strips from tip to tip and you are done. Common fruits used

to create twists with are: Limes, Lemons, Oranges, Grapefruit, and Tangerines.

!
GARNISH ADDED TO RIM OF GLASS

With a glass rimmer, press the rim of the glass into the wet sponge portion. Next, dip the wet rim into the appropriate
ingredient and lightly twist the glass, covering the rim 1/8. Even though the glass is being rimmed, ensure that none of the
rimming garnish ends up in the cocktail.

!
If you do not have a rimmer, an alternate method is to use a lemon or lime wedge and a saucer or side plate. Cut a slit into a
lemon wedge and drape it on the rim of the glass while holding the glass in your other hand. Next, with the lemon wedge
between your thumb and index finger (still draped on the glass), squeeze the wedge gently as you turn the glass, allowing the
juice of the wedge to wet the rim of the glass. At this point, you can use a small side plate or saucer for the rimming
ingredient. Just like using a rimmer, dip the wet rim into the appropriate ingredient and lightly twist the glass, covering the rim
1/8. Common ingredients used here are: salt, celery salt, pepper, sugar, coco powder, nutmeg, shredded coconut, flavoured
sugars and salts, cinnamon, grated chocolate (white, dark, and milk).

!
ADDITIONAL GARNISH

You can use just about anything for garnish. The ingredients we have talked about earlier have been simple garnish that have
everyday uses. However, as we have discussed, as long as garnish is fresh, bountiful, and used to create a better taste,
appearance and effect, they can be very exotic and appealing. Additional garnish that is used to
gain this ornate effect are: Strawberries, raspberries, blackberries, cranberries, cherries,
blueberries, lychees, jalapeo peppers, sun dried tomatoes, spicy green beans, celery, and vanilla
beans. The sky is the limit.

18
 !
!
!
!
!
!
MODULE 2

19
 TEQUILA AND MEZCAL

!
HISTORY

!
By definition, we can technically say that all tequila is mezcal, but not all mezcal is tequila. Youll understand why at the end.

In the sixteenth century, Spanish conquistadors saw native Mexicans consuming pulque, an alcoholic beverage made from the
fermented sap of the Maguey, or Agave, plant. From there, it was only a matter of time that somebody decided to make a
distilled beverage from the same fermented mash. The Spanish did, and they called it Mezcal.

But it wasnt until Prohibition that any sort of Agave spirits started to get truly recognized north of the border. With the lack
of booze to be found, any spirit was good spirit, and thus Tequila emerged on the scene.

Drinks like the Margarita (or Tequila Daisy) definitely aided in boosting Tequila sales in North America, and it is that same
drink that is still the number one selling cocktail in the United States. Margarita is actually the spanish word for Daisy, which
the drink inherits its name from.

!
PRODUCTION

!
Mezcal or mescal is any spirit that is made with an Agave base, the most commonly used being Espadin. It is only produced in
Oaxaca, Mexico and in a very traditional fashion. With mezcal, the hand-harvested Agave hearts, or pias, are placed in the
ground inside pits lined with rocks. The pias are covered with earth and left to roast underground anywhere from 3-5 days.
This process allows the agaves starches to be converted into sugars for fermentation and also imparts a smoke, earthy
quality to the spirit. The mash will then be distilled in small ceramic or pot stills.

!
Tequila can only be made in 5 states in Mexico. Originally, Jalisco was the only place Tequila could legally be made, but Tequila
can now also be made in parts of Nayarit, Michoacan, Guanajuato, and Tamaulipas. Unlike Mezcal, Tequila can only be made
using one species of agave, the Weber Blue Agave. These agave plants take anywhere from 7-12 years to fully mature or ripen
before they can be hand-harvested and trimmed down. Once ripe and trimmed, the Agave hearts or pias are either
steamed or roasted in clay (and sometimes stainless steel) ovens in order to convert the plants starches into sugars. That
mash is then fermented and can go through either a pot or column still for distillation.

STYLE INGREDIENTS ROASTING DISTILLATION AGED

MEZCAL

MIXTO

100% BLUE AGAVE

SILVER

100% BLUE AGAVE

REPOSADO

100% BLUE AGAVE

ANEJO

!
20
ABOUT MEZCAL

!
Mezcal is the Mexican distillate that is produced throughout Mexico since the Aztec Era, most notably in the Oaxaca
Region, from a variety of the 400+ agave plants that grow throughout Mexico.

Mezcal is the term given to all agave spirits produced in Mexico outside the provinces of Jalisco, Nayarit, Michoacan,
Guanajuato, and Tamaulipas. Agave spirit produced inside those provinces is called Tequila.

Mezcal, due to its diverse regional agave selection and roasting techniques is a more complex and smoky distillate then its
tequila brother.

The use of larvae and other insects (scorpions) is exclusive to Mezcal bottles because Mexican laws prohibit adding insects
or larvae to Tequila.

!
ABOUT TEQUILA

!
Tequila has been produced in Provence of Jalisco, Mexico since 1768

All tequila must be produced with a minimum of 51% blue agave sugars

To be considered a 100% Blue Agave Tequila it must be made exclusively form the Blue Agave sugars.

The Blue agave plant grows on hillsides ranging from 2600 to 7000 feet above sea level

The Blue Agave takes between 7 to 10 years to reach maturity and weighs between 66 -160 lbs

The Agave must be roasted as it is a poisonous plant naturally

!

SMELL DESCRIPTORS
Sweet Dry Caramel Agave
Citrus Oak Fruity Herbaceous
Spicy Soft Strong Balanced

TASTE DESCRIPTORS
Sweet Dry Balanced Citrus

Spicy Caramel Oily Floral

Herbaceous Fruity Complex Vanilla
Subtle Soft Strong

FINISH DESCRIPTORS
Short Long Medium Burning

Sweet Hot Fresh Spicy

Smooth Balanced Aggressive Mellow

21
 WHISK(E)Y

!
HISTORY

!
The term whiskey, as I briefly mentioned in our Vodka lesson, comes from the Celtic term uisce beatha, which means water
of life. As it relates to North America, whisky played much of an important role in the economy and growth of early colonial
times. Whisky was a great way to turn surplus grains into something everyone wanted. Even more so, it was considered highly
valuable, it didnt spoil and was easily transportable. Whisky was being produced as early as the 1600s after Rum paved the
way for distilled spirits in America. The whisky industry boomed and by the 1800s there were over 2,000 distilleries making
what would turn out to be Americas flagship spirit.

And then came Prohibition, which deemed alcohol sales illegal in the United States. What a lot of people dont know
however, is that whisky was still available. The federal government made an exception for whisky that was prescribed by a
doctor and sold through licensed pharmacies. Also during this time, Canadian whisky became increasingly popular as it was
smuggled into America to fulfill the needs of whisky-thirsty Americans.

After Prohibition ended, the whisky industry took a hit as white spirits were now the main focus in America. It wasnt until
recent years that brown spirits made huge leaps in sales. Now, whisky is going through record sales.
!
PRODUCTION

!
Whisk(e)y is, on one hand, a simple distilled mash of cereal grains, yeast, and water, and on the other hand, a highly

complex drink that shifts its shape depending on a host of different factors. Whisk(e)y is also a world spirit and is

made in many different styles based on its geographical location such as Ireland, Scotland, the United States,

Canada, and Japan.

STYLE INGREDIENTS MALTED DISTILLED AGED OTHER

IRISH

SINGLE MALT
SCOTCH

BLENDED
SCOTCH

BOURBON

TENNESSEE

CANADIAN

!!
!
22
WHISK(E)Y STYLES EXPLAINED

!
IRISH WHISKEY

Brief Description:

First produced as early as the 12th century

Traditionally a very light and easy drinking whiskey

Only 3 Irish Distilleries still in existence:


o Bushmills (est. 1609 Belfast)


o Jameson (est. 1780 Dublin)


o Cooley (est. 1998 Dublin)

!!
SINGLE MALT SCOTCH

Brief Description:

First produced in Scotland circa 1495

Must be produced from One single distillery and one malted grain

In Scotland the traditional way of malting the barley is with dried peat, which provides their whiskies with a smoky aroma


and taste.

British Law states it must be aged in oak for a minimum of 3 years

Single Malt Scotch is divided into 3 regional distinctions:


1. Speyside (52 distilleries)


2. Highlands (35 Distilleries)


3. Islay (7 distilleries)

!!
BLENDED SCOTCH WHISKY

Brief Description:

First produced circa 1830s with the creation of the Coffey still (continuous still) which made whisky lighter

and easier to drink

First produced as an easier drinking whisky compared to single malt scotch and to fill the void in the spirit

market due to the Phylloxera outbreak that devastated cognac production in France

Blended scotch whisky is traditionally produced with 60% grain whisky and 40% single malt scotch whisky

Major Brands: Chivas Regal, Johnnie Walker, Teachers, Bells, J&B

!!
BOURBON WHISK(E)Y:

Brief Description:

Bourbon whisk(e)y has been produced in America (Kentucky) since the later 18th century

Bourbon is a sour mask whisk(e)y, which means mash from the older batch is reused to start fermentation in the new


batch.

Bourbon whisk(e)y is one of the most heavily regulated alcohols in the world

To be classified as a Bourbon, The Federal Standards of Identity for Distilled Spirits (27 CFR 5) state that whisk(e)y must


meet these requirements:



1. Bourbon must be made of a grain mixture that is at least 51% corn.



2. Bourbon must be distilled too no more than 160 (U.S.) proof (80% alcohol by volume).



3. Bourbon must be aged in new, charred oak barrels.



4. Bourbon must not be introduced to the barrel at higher than 125 proof (62.5% alcohol by volume).



5. Bourbon which meets the above requirements and has been aged for a minimum of two years, may



(but is not required to) be called Straight Bourbon.



6. Bourbon aged for a period less than four years must be labelled with the duration of its aging.



7. If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.

Major Brands: Jim Beam, Makers Mark, Bulliet, Woodford Reserve, Blantons

Jack Daniels is NOT a Bourbon

!!
!!
!
23
TENNESSEE WHISKEY

Brief Description:

Tennessee whiskey has been produced since the late 19th century

Tennessee whiskey is very similar and is often referred to as Bourbon

Tennessee whiskey like bourbon is a sour mask whisk(e)y, which means mash from the older batch is reused to start


fermentation in the new batch.

The difference between Tennessee and Bourbon is the Tennessee whiskey undergoes the LINCOLN COUNTY PROCESS,


which is the filtration of the whiskey through 10 feet of sugar maple charcoal prior to being aged in oak barrels that

gives the whiskey its distinctive flavour.

Only two Tennessee whiskey brands are still on the market:


1. Jack Daniels (est. 1871)


2. George Dickel (est. 1877)

!!
CANADIAN WHISKY

Brief Description:

Gooderham & Worts in Toronto first commercially produced Canadian whisky back in 1857.

Canadian whisky is whisky that by law must be mashed, distilled and aged at least three years in Canada in a wooden barrel

of not greater than 700 L capacity

Canadian whisky became extremely popular during US Prohibition and is now world renowned for its high quality and


smooth characteristics

Canadians refer to Canadian whisky as RYE, but most Canadian whisky today is made with very little rye.

SMELL DESCRIPTORS
Sweet Rich Robust Complex

Fruity Caramel Vanilla Bold

Nutty Floral Spicy Subtle

Smoky Iodine Seaweed Balanced

Honey Tobacco

TASTE DESCRIPTORS
Sweet Creamy Oily Caramel

Spicy Vanilla Smokey Floral

Nutty Fruity Citrus Salty

Bold Subtle Smooth Complex

FINISH DESCRIPTORS
Short Long Medium Smokey

Sweet Soft Mellow Spicy

Smooth Balanced Aggressive Mellow

24
THE BASIC PROCESS OF WHISKY MAKING

25
 BRANDY AND COGNAC

!
ABOUT BRANDY

!
Brandy is by definition any spirit that is distilled from fruit juice and aged in wood.

Brandy as it is known as today was first distilled in the 12th century and became very popular as a drink by the 14th


century.

Brandy is today produced in all the viticulture areas of the world

Brandy comes in many different classifications based on region and style:


Brandy


Cognac


Armagnac


Calvados


Pomace



ABOUT COGNAC

!
Cognac is a very high-quality brandy that is produced around the French town of Cognac.

To be classified a cognac it must meet strenuous laws:


1. MUST be produced in the Cognac Region in South-west France


2. MUST use 90% Ugni Blanc, Folle Blance, Colombord grapes that MUST come from the Cognac region.


3. MUST be distilled twice in copper pot stills


4. MUST be aged in French oak barrels for a minimum of two years

Over the years cognac has gained the reputation of being one of the worlds most prestigious and sought after spirits

Popular Brands: Courvoisier, Hennessy, Hine, Martel, Remy Martin,



ABOUT ARMAGNAC

!
Armagnac is one of the earliest forms of Brandy that was produced in France.

Armagnac takes its name from the Armagnac region of Gascony where it is produced.

To be classified an Armagnac it must comply too specific guidelines:


1. MUST be produced in the Armagnac region of France


2. MUST be made from a blend of grape wine (usually the Ugni Blanc grape)


3. MUST be single distilled in a column still


4. MUST be aged in oak before released

!
ABOUT CALVADOS

!
Calvados is an apple brandy that is produced in and around the town of Calvados in Normandy, Northern France.

It has been a popular spirit in France since the 8th century and received its official designation, such as Cognac and


Armagnac, in 1945 after the conclusion of the Second World War,

Like Armagnac and Cognac, Calvados has to follow strict production and quality regulations.

!
ABOUT POMACE

!
Pomace is produced by the wastes of wine production that conveniently enough are known as Pomace.

The Pomace is mixed with water and pressed to make an alcohol beverage that is then re-distilled.

Once considered a cheap rustic product they have began to gain wider appeal due to the increase in its quality in recent


years

Popular Styles of Pomace are:


Grappa (italy)


Marc (France)


Tresters (Germany)

!!
!!
26
!
BRANDY AND COGNAC STYLE CHART
STYLE INGREDIENTS DISTILLED AGED OTHER

BRANDY

COGNAC

ARMAGNAC

CALVADOS

POMACE

AGE DESIGNATION CHART

V.S.O.P

V.S.
X.O.

STYLE (VERY SPECIAL VINTAGE
(VERY SPECIAL) (EXTRA OLD)
OLD PALE)

ARMAGNAC

CALVADOS

COGNAC

27
 THE ART OF CUSTOMER SERVICE

!
The success of any bartender and bar is inevitably linked to how well they take care of their patrons. Unfortunately, the
common belief by many is that customer service is simple. This is incorrect, and has drastically decreased the levels of
customer service within the industry over the past decade. Most bartenders and servers inaccurately believe that the best
way to treat a guest is by treating them the same way that they would like to be treated. This sounds like a great idea but
unfortunately it is fundamentally flawed due to the fact that it assumes that every patron is the same and always wants the
same things. Therefore, the need to serve each patron on an individual basis makes customer service a difficult skill that
constantly needs to be assessed and retooled to meet the ever changing needs of ones patrons.

!
The art of customer service may have best been described back in the 1895 book; Mixologist by C.F. Lawlor, when he

gives hints for young bartenders. He quotes:

!
An efficient bartenders first aim should be to please his customers, pay particular attention to meet the

individual wishes of those whose tastes and desires he has already watched and ascertained; and, with those

peculiarities he has had no opportunity of learning, he should politely inquire how they wish their beverage served, and

use his best judgment in endeavouring to fill their desires to their satisfaction. In this way he will not fail to acquire

popularity and success.

!
FOUNDATIONS OF GREAT CUSTOMER SERVICE

1. Be professional

2. Treat every person with respect and as a valued patron

3. Treat every person as an individual and assess their specific needs

4. Create a friendly and comfortable environment

5. Exceed patrons expectations

!
REQUIREMENTS TO ACHIEVING OUR CUSTOMER SERVICE GOALS

!
APPEARANCE

The overall appearance of the establishment and staff play heavily on the experience a guest will have in your

establishment, and many times is the leading factor determining if they will return in the future.

!
ESTABLISHMENT

The overall look and cleanliness of an establishment is vital to providing a great customer service experience. When a

guest walks through your front doors their first impression of a place is made immediately and can have a huge impact

on their forthcoming experience. Therefore, it is very important for the staff of any establishment to ensure that all

aspects of the bar are continuously maintained as to ensure when a guest enters your establishment they enter a clean

and enjoyable environment in which they can relax and have a memorable experience. Such duties that need to

continuously be monitored are:

1. Always ensure all bar and table tops are clean

2. Always ensure all empty glassware and tableware is removed from the bar or table tops

3. Always ensure the washrooms are fully stocked and clean

4. Always ensure the back bar is in perfect order and displayed majestically

5. Always ensure the floors are clean

!
PERSONAL APPEARANCE

The appearance of a bartender/server is also very important to providing a great customer experience. In this case it is

important that bartenders realize that dressing professional for work is vital to their success and overall enjoyment of

their guests. Remember being good looking doesnt always mean you look good! A few general rules to dressing for the

bar are:

1. Always dress professional (pants/skirt, button-up shirt, neutral sexuality)

2. Always have good hygiene (Clothes pressed, clean clothes, good breath, clean hands, etc)

3. Always smell neutral (ex. Perfumes, body sprays, etc..)

4. Never chew gum, drink or eat behind the bar or in view of your guests.

5. Long hair should always be tied back.

6. Mens facial hair should be well groomed or clean shaven

28
 PRODUCT KNOWLEDGE

!
Product knowledge is essential in providing great service. It reinforces that you are a professional and that you are in

control. Having to search or ask others for answers or information deflates their confidence in you.

When guests visit your establishment, they do not know what they want. In most cases, they have never seen the menu

and need you to guide them through the entire visit. This is where good product knowledge will help you feel confident

in answering any questions guests may have and allow you to suggest certain items that they may want to have.

!
DRAUGHT BEER

Know what brands your establishment has on tap, as well as their price points.

Know which is a Lager, Pilsner, Ale, or Stout, as well as if it is a light, or a more filling beer.

Know if each brand in your establishment is also available in the bottle. Clarify with the guest if he/she is ordering bottle or


draught.

!
BOTTLED BEER

Know what brands your establishment has available, as well as their price points.

Know which is a Lager, Pilsner, Ale, or Stout, as well as if it is a light, or a more filling beer.

Know if each brand in your establishment is also available on tap.

!
WINES

Know Varietals and blended wines your establishment stocks.

Know two or more food pairings for each wine you serve to make more informed offerings.

Know price points of your wines by the bottle. Make offerings suitable to your guest types.

!
SPIRITS/LIQUEURS

Know your well, premium and super-premium spirit brands, as well as their price points.

Learn three things about each brand, so you can make more informed suggestions to guests.

Learn the brand substitutions, so if you run out of a particular brand, you can suggest another with confidence.

!
FOOD MENUS

Know the menu. People will ask for food, and you should also offer it to increase your bill averages.

Know portion sizes so you can suggest sharing if plates/dishes are too big for one person.

Know preparation times. The last thing you want to do is tell a guest it will be out in a few minutes, but it already takes 10


minutes alone to prepare.

!
!
STEPS TO SERVICE EXCELLENCE

!
OBSERVE

ANTICIPATE

PRIORITIZE

ACT

!
!
29
 TIPS TO SERVICE EXCELLENCE

SPEED AND EFFICIENCY TIPS

!
BRIDGE YOUR GLASSES

When pouring into multiple glasses at once, make sure the rim of each glass is butt up against the one beside it. This will allow
you to pour in one continuous motion, increasing speed and reducing spillage.

!
FULL HANDS

Full hands helps you spend less time on menial tasks, and more time on offering great service. An example of full hands is
after you have served drinks to guests, look around and pick up empty glasses that have to go back to the glass washer for
cleaning. Also, once you place the dirty glasses into the glass washer, take out the clean ones and put them back where they
are stored.

!
PUT THINGS BACK WHERE THEY CAME FROM

Regardless of what is used, always put it back where it came from after you have finished using it. This allows fellow
bartenders to know exactly where each specific item will be. This includes bottles in the well and the back bar, glassware,
condiments, and anything else used to prepare drinks for guests. This rule helps to be both organized and efficient as it takes
less time to find things.

!
KEEP BOTH HANDS BUSY WHEN PREPARING COCKTAILS

Since you only need one hand to pour, strain, garnish, or place down beverage napkins or coasters, use your other hand to do
another task. A great example of this is when both a spirit and liqueur is needed in a specific recipe. If it calls for 1oz of Vodka
and . oz Melon Liqueur, pour them both at the same time using the four count free-pouring system. Start them both at the
same time and once you count to two, stop pouring the melon liqueur but continue with the Vodka until the four counts is
complete. Another example of keeping both hands busy is to start grabbing garnish, straws or beverage napkins as you come
close to finishing the preparation of your cocktail.

!
TOUCH ANYTHING ONCE

Use the Touch Anything Once rule to save time and be more efficient in either method of pouring. It means that when

you are preparing a group of drinks that share the same ingredients, grab the ingredient only
once, but pour it into all the drinks that require it.

30
 !
!
!
!
!
!
MODULE 3

31
 LIQUEURS

!
!
A liqueur is an alcoholic beverage that has been flavoured with fruit, herbs, nuts, spices, flowers, or cream and bottled with added
sugar. Liqueurs are typically quite sweet. They are usually not aged for a long time, but may have resting periods during their

!
production to allow flavours to marry.

APPLICATIONS

Most liqueurs are used to add flavour to a cocktail, or at least, enhance the flavour of a cocktail. Some liqueurs can

also be consumed by themselves on ice, or neat.

LIQUEUR STYLES
STYLE FORMULA CHARACTERISTICS

NEUTRAL SPIRIT LIQUEURS

NON-NEUTRAL SPIRIT LIQUEURS

LIQUEUR BRANDS AND STYLES

LIQUEUR NEUTRAL SPIRIT NON NEUTRAL SPIRIT CHARACTERISTICS

CRME DE CACAO

KAHLUA

HEERING CHERRY

GRAND MARNIER

PAMA

PIERRE FERRAND

DRY CURAAO

32
 BEER

!
Beer is one of the worlds oldest and most widely consumed alcoholic beverages and third most popular drink after water
and tea. It is produced by the fermentation and brewing of starches, mainly derived from cereal grains. Most beer is flavoured
with hops, which adds bitterness and acts as a natural preservative.

!
The strength of beer may range from less than 1% abv (alcohol by volume), to over 20% abv in rare cases. However,

the abv of beer is usually within the range of 4-6% abc

BEER INGREDIENTS

TYPES OF BEER
NAME TYPE OF YEAST FERMENTATION SERVING
TEMPERATURE TEMPERATURES
ALE

LAGER

ALES BY STYLE
NAME COLOUR BODY TYPE CHARACTERISTICS

PALE ALE

ALE

STOUT

LAGERS BY STYLE
NAME COLOUR BODY TYPE CHARACTERISTICS

LAGER

PILSNER

LIGHT

33
BEER TASTING - LAGERS

MILL STREET ORGANIC LAGER
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

AMSTERDAM BREWERY BLONDE LAGER

____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

STEAMWHISTLE PILSNER
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

34
BEER TASTING - ALES

MILL STREET TANKHOUSE ALE
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

AMSTERDAM BREWERY BONESHAKER IPA

____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

MILL STREET BELGIAN WIT

____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

35
 WINE

!
Wine, by definition, is an alcoholic drink made from the juices of fermented fruit, most commonly, grapes. Wine has been
produced for centuries, and dates back to 6000 B.C. True wine produced from grapes can be divided into four categories: Still
wines, which consist of standard table wines (reds, whites and ross); Sparkling wines, such as Champagne and Prosecco;
Fortified wines, which include Vermouth, Sherry, Port, and Madeira (classified as wine which has had brandy added to it); and
Dessert wines, which include Ice wine, Raisin wine, and other sweet wines that are typically sweetened with added sugar.

!
Wines are generally categorized as either Old World European or New World. Old World European refers to wines made in
France, Italy and Spain where wine production dates back many centuries. New World wines are produced in other countries
all over the world where the climate and soil type allow wine production. These are countries such as Argentina, Australia,
Canada, Chile, New Zealand, South Africa and the USA.

WINE PRODUCTION
FERMENTATION
INGREDIENTS ALCOHOL % AGING
DURATION

!
RED VS WHITE (STILL WINE)

!
The main difference between the production of red and white wine is that red wine is made by fermenting the juice in
contact with the skins and flesh of the grapes, whereas white wine is made by fermenting just the juice after the skins and
flesh have been removed in the press. This is because the colour and tannins which are vital to red wine are found in the
skins of black grapes, and these components are best extracted during (and sometimes after) alcoholic fermentation.

Yes, white wine can be made using red grapes. And no, red wine cannot be made using white grapes.

!
So what are tannins? Tannins are responsible for the chalky, mouth-puckering sensation that you sometimes get in young red
wines, otherwise known as astringency. You can experience the sensation of tannins by tasting very strong black tea. High
tannin levels in a wine can make it taste bitter, especially if the tannins are not fully ripe.

!
SPARKLING WINE & CHAMPAGNE

!
Whats the difference? Technically nothing, other than the fact the Champagne has to come from the Champagne region of
France. They are both produced in the exact same manner, the Champagne method, in which the producer takes still wine
and adds a little more sugar and yeast when bottling. This allows for a second fermentation inside the bottle, creating the
bubbles (carbon-dioxide) and alcohol. Cava, from Spain, uses the same method while Prosecco, from Italy uses the Charmat
method. In that method, the second fermentation takes place prior to bottling. As for labeling, heres a little breakdown: Extra
Brut is "extra" dry, Brut is dry (most popular style and very food-friendly), Extra dry is middle of the road dry, not as dry as
Brut (great as an aperitif), and Demi-sec is pretty sweet and pairs well with fruit and dessert.

!
FORTIFIED

!
Fortified wine is wine with an added distilled beverage (usually brandy). Fortified wine is distinguished from spirits made from
wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it.

!!
!!
!
36
!!

WINE STYLES
SHELF LIFE ONCE SERVING AMOUNTS
STYLE SERVING TEMPS
OPENED (OZ)

RED TABLE WINE

WHITE TABLE WINE

BLUSH TABLE WINE

SPARKLING WINE

ICE WINE

PORT
SHERRY

VERMOUTH

RED WINE STYLES

STYLE BODY TYPE CHARACTERISTICS AGED

ZINFANDEL

PINOT NOIR

MERLOT

SHIRAZ

CABERNET
SAUVIGNON

!!
!!
!!
37
 WHITE WINE STYLES
STYLE BODY TYPE CHARACTERISTICS AGED

PINOT GRIGIO

SAUVIGNON BLANC

GEWRZTRAMINER

RIESLING

CHARDONNAY

SPARKLING WINE STYLES

STYLE BODY TYPE GRAPES 2ND

SPARKLING WINE/
CHAMPAGNE

CAVA

PROSECCO

BRUT: Less than 15 grams of sugar per litre. (Your average dry sparkling wine)

SEC: 17 to 35 grams of sugar per litre (A little bit sweeter)

DEMI-SEC: 33 to 50 grams of sugar per litre (Pretty sweet)

CHAMPAGNE METHOD: The addition of a yeast and sugar to induce a second fermentation within the bottle.

CHARMAT METHOD: The process of inducing a second fermentation prior to bottling.

!!
!
38
!
DESSERT AND FORTIFIED WINE STYLES

STYLE BODY TYPE CHARACTERISTICS STYLES

ICE WINE

PORT

SHERRY

VERMOUTH

!!
!
WINE TASTING

SMELL AND TASTE DESCRIPTORS

Apple Cherry Strawberry Raspberry

Vanilla Wood Smoke Chocolate

Apricot Cinnamon Melon Green Pepper

Cassis Anise Clove Pepper

Sweet Dry Tannins Wood

Perfumey Open Closed Earthy

Polished Leathery Herbaceous Grassy

Light Heavy Spicy Complex

!!
!!
!
39
 WINE SERVICE

!
Wine has had a long and storied heritage that dates as far back as 6000BC. Wine became an integral part of the
classical societies of Greece and Rome and was later enjoyed by the elite, aristocrats, and royal families across Europe
and the world. Throughout wines travels in these 8000 years it has passed through various societies and customs that
has shaped how wine is enjoyed and how it is to be served.

!
PROPER WINE OPENING PROCEDURE

!
Opening a bottle of wine for a person or a group should be a very intimate, but not intrusive procedure.

!
1. The server should fetch the bottle ordered and present said bottle to the Host. This is done to ensure that the
server did in fact fetch the proper bottle, as well as for the Host to ensure they ordered the bottle they wanted.

2. Remove the neck wrapping to expose the cork by cutting it off with the knife that is located at the end of your
corkscrew. Do not attempt to remove the wrapping via the rip cord that is provided in the bottle as many do not
work that well and also because the vicinity of your hands provide the illusion that you are touching the lip of the
wine bottle which will be poured into their glasses.

3. Open the wine in your hands away from the table to not disturb your guests. Ensure that when removing the cork
you do not pop the cork. Ensure the cork is only taken out by wrapping a wine towel around the cork and rock
the cork out in a covered and controlled manner thus preventing any possibility of spilling.

4. With the cork still in the wine towel, unscrew the cork and present the cork to the host. Once presented, proceed
to pour an ounce of wine into the host glass. This procedure allows the guest to inspect the cork to ensure it has
been aged properly, as well as allowing the guest to taste the wine to ensure it is of the quality and flavour that he/
she requires.

5. If the host declines the bottle of wine, simply remove the wine and the host glass and return to the bar and take
another bottle to the table, open and present the wine to the host once again.

6. Once the host accepts the wine you then will follow your WINE POURING ETIQUETTE.

!
PROPER WINE POURING ETIQUETTE:

!
The proper service of wine is like a perfectly choreographed ballet. It is artistic, elegant, and something that everyone
should experience at least once in their life. It is also based heavily on tradition and etiquette, much of which has long
been forgotten by most of the younger generation. However, it is alive and well in wine service and in many cases in

required to provide what people perceive as good service. Proper wine service should proceed as follows:

!
1. Once the host has accepted the bottle, the FIRST person served is the First lady to the RIGHT of the Host. In
some cultures it is custom to serve the eldest Lady at the table, but this practice is not traditionally used here in
North America. The HOST would NOT be served first because under proper etiquette the HOST should always
partake in something after all of their guests have been served. If there are no ladies at the table then simply serve
the FIRST man to the RIGHT of the HOST.

2. After serving the FIRST lady to the RIGHT of the HOST, continue to serve to your RIGHT to every other lady that
is present at the table.

3. Once all the ladies have been served, the server will then serve the FIRST gentleman to the RIGHT of the HOST.

4. After serving the FIRST gentleman to the RIGHT of the HOST, continue to serve to your RIGHT to every other
gentleman that is present at the table.

5. Once every guest at the table has been served, the server will then serve the HOST.

6. With everyone served, the server should place the bottle of wine in front of the HOST on the table.

7. Even though everyone has been served, Wine service is NOT over! Proper service etiquette of wine dictates that
the guests & host should never pour their own wine and thus the server must always be aware of the table to
ensure they are there to pour more wine for any guest when the time presents itself.

8. When the bottle is finished, REMOVE it from the table.

!

40
WINE TASTING - WHITE

!

G. MARQUIS RED LINE PINOT GRIGIO

____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

G. MARQUIS RED LINE CHARDONNAY

____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

41
WINE TASTING - RED

!

G. MARQUIS RED LINE MERLOT

____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

G. MARQUIS RED LINE CABERNET

____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

42
 !
!
!
!
!
!
MODULE 4

43
 FINDING THE JOB THAT IS RIGHT FOR YOU

!
ESTABLISHMENT

!
GUEST TYPE

!
LOCATION

!
DAYS AND HOURS OF OPERATION

!
REQUIRED EXPERIENCE

!
!
!
ATMOSPHERES & SETTINGS

!
NIGHT CLUBS & LOUNGES

!
BARS AND SPORTS BARS

!
CASUAL DINING RESTAURANTS

!
PUBS

!
FINE DINING RESTAURANTS

!
HOTELS

!
!
!
!
!
44
 RESUME BUILDING

!
USE 8.5 x 14 LEGAL SIZE PAPER

!
APPLY FOR MULTIPLE POSITIONS

!
ONLY LIST INDUSTRY RELATED EXPERIENCE

!
AVOID INCLUDING IRRELEVANT INFORMATION

!
BE CREATIVE

!
KEEP IT SHORT, SIMPLE AND CLEAN

!
BE HONEST!

!
!
SUGGESTED RESUME OUTLINE

!
NAME AND CONTACT INFORMATION

!
PICTURE AND/OR SMART SERVE CARD

!
OBJECTIVE

!
EDUCATION

!
WORK EXPERIENCE

!
QUALIFICATIONS

!
REFERENCEES UPON REQUEST)

!
!
!
45
!
SAMPLE RESUME

!
WHAT IS RIGHT AND WRONG WITH THIS RESUME?

SMART SERVE
Responsible Service Training Program
has been sucessfully completed by

ALEX CAMPBELL
Certificate No. 1234567891112

OBJECTIVE

PROFESSIONAL EXPERIENCE
RESTAURANT MANAGER

PROFESSIONAL PUPPY GROOMER

Sparkys Dog Hotel
2006 2008 (4 years) Toronto

EDUCATION

1999 2004

SKILLS & QUALIFICATIONS

REFERENCES

46
 HANDING OUT YOUR RESUME

!
!
AVOID BUSY TIMES

!
HAND OUT ONLY TO MANAGEMENT

!
FILL OUT THE APPLICATION FORM, EVEN IF YOU HAVE A RESUME

!
ELECTRONIC RESUME SUBMISSION

!
!
THE INTERVIEW

!
!
BE ON TIME (15 MINUTES EARLY IS ON TIME)

!
DRESS SHARP AND PROFESSIONAL

!
BRING A COPY OF YOUR RESUME

!
BE YOURSELF

!
BE HONEST

!
SHOWCASE YOUR QUALITIES

!
GET THE JOB!

!
!
!

47
 !
!
!
!
!
!
RECIPES

48
GIN AND TONIC

GLASSWARE:
Rocks

TECHNIQUE:
Standard Build

GARNISH:
Lime Wedge

METHOD:
Fill Rocks glass with ice. Build ingredients in order of appearance.

RECIPE:

1 oz Victoria Gin



Top with Tonic Water

!
!
TOM COLLINS

GLASSWARE:
Collins

TECHNIQUE:
Standard Build

GARNISH:
Lemon Wedge

METHOD:
Fill Collins glass with ice. Build ingredients in order of appearance.

RECIPE

1.5 oz Tanqueray Gin



.5 oz Lemon Juice



Top with Soda Water

!
!
COSMOPOLITAN

GLASSWARE:
Martini

TECHNIQUE:
Shake & Strain

GARNISH:
Lemon Peel

METHOD:
Add ice to mixing glass and add all the ingredients in order as listed below.



SHAKE the ingredients to strain into a chilled martini glass.

RECIPE:

1 oz Ketel One Vodka



1 oz Cointreau



1.5 oz Ocean Spray Cranberry Juice

!
!
KAMIKAZE

GLASSWARE:
Shot Glass

TECHNIQUE:
Shake & Strain

GARNISH:
None

METHOD:
Add ice to mixing glass and add all the ingredients in order as listed below.



SHAKE the ingredients to strain into shot glass.

RECIPE:

I part Titos Vodka



1 part Cointreau



1 part Lime Juice

49
DRY MARTINI

GLASSWARE:
Martini

TECHNIQUE:
Stir & Strain

GARNISH:
Lemon Peel

METHOD:
Add ice to mixing glass and add all the ingredients in order as listed below. STIR


the ingredients and strain into a chilled martini glass.

RECIPE:

2.5 oz Hendricks Gin



.5 oz Dry Vermouth

!
!
CAESAR

GLASSWARE:
Collins

TECHNIQUE:
Build & Roll

GARNISH:
Celery Salt Rim, Lime wedge, Celery stick

METHOD:
Add ice to mixing glass and add all ingredients in order as listed below. ROLL



the ingredients to mix and pour into a celery salt rimmed glass.

RECIPE:

1 oz Tag No. 5 Vodka



2 dashes Hot Sauce



3 dashes each of Salt and Pepper



4 dashes Worchestershire Sauce



4 oz Motts Clamato Juice

!
!
DARK N STORMY

GLASSWARE:
Collins

TECHNIQUE:
Build

GARNISH:
Lime Wedge

METHOD:
Build all ingredients in Collins glass filled with ice. Stir.

RECIPE:

2 oz Kraken Black Spiced Rum



1 oz Lime Juice



Top with Ginger Beer

!
!
MOJITO

GLASSWARE:
Collins

TECHNIQUE:
Muddle, Shake & strain

GARNISH:
Mint Sprig

METHOD:
Add all ingredients except soda to mixing glass filled with ice.




SHAKE the ingredients and pour into Collins glass. Top with Soda Water.

RECIPE:

1.5 oz El Dorado Rum



1.5 oz Lime Juice



1.5 oz Simple Syrup



5 mint leaves



Top with Soda Water

!
!
50
MARGARITA

GLASSWARE:
Martini Glass / Rocks Glass

TECHNIQUE:
Shake & Strain

GARNISH:
Lime Wheel

METHOD:
Add ice to mixing glass and add all the ingredients in order as listed below.



SHAKE the ingredients to strain into Martini glass UP or into rocks glass over



ice.

RECIPE:

2 oz Herradura Reposado Tequila



3/4 oz Triple Sec



3/4 oz Lime Juice



1/2 oz Simple Syrup

!
!
MANHATTAN

GLASSWARE:
Martini

TECHNIQUE:
Stir & Strain

GARNISH:
2 Cherries

METHOD:
Add ice to mixing glass and add all the ingredients in order as listed below.



STIR the ingredients to strain over fresh ice into a Rocks glass.

RECIPE:

3 dashes Angostura Bitters



2 oz Bulleit Bourbon Frontier Whiskey



1 oz Sweet Vermouth

!
!
WHISKEY SOUR

GLASSWARE:
Rocks

TECHNIQUE:
Shake & Strain

GARNISH:
Lemon Peel

METHOD:
Add ice to mixing glass and add all the ingredients in order as listed below.



SHAKE the ingredients to strain over fresh ice in rocks glass.

RECIPE:

2 oz Gentleman Jack Tennessee Whiskey



.75 oz Simple Syrup



.75 oz Lemon Juice



.5 oz Egg White (optional)

!
!
SIDECAR

GLASSWARE:
Martini

TECHNIQUE:
Shake & Strain

GARNISH:
Lemon Twist, Sugared Rim (optional)

METHOD:
Add ice to mixing glass and add all the ingredients in order as listed below.



SHAKE the ingredients and strain into a chilled martini glass.

RECIPE:

1.5 oz Courvoisier Cognac



1 oz Cointreau



.5 oz Lemon Juice

51
 NOTES



___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

52
 !
!
!
!
!
!
BRAND

SHEETS

53
300 YEARS IN THE
MAKING
! !"#"$%&'"(%)*%!"#$%&'"()$*
+',-*.-"//*0"1&!).+%,*)-.%
/01123%104%*566*7%%
! 2*-)-0)'*,+*1!)*3,/)1*
+"-4/5*1".1)%1).1.*8-9%
123*0-866:%81130;2*%28/<%=-86%
1309,/50-%3,-7%
! >-*1)329%?:%677*5)"'.*,+*+"-4/5*
.84'41.*9)*566)-.%2@123)2-/2%
!"#"$%&'"(%)*%A0369%32-0A-29%
B03%)4*%C,86)4:7%

9:;2<;*;3=>?*@;<9>3<AB:?*
 Tasting Notes:
!"#"$%&'"(%D09E8%)*%
2@C,)*)426:%?868-/29%)-%F8;0,3+%
*)6E:%)-%G0,4<%B226%A)4<%8%*,?462%
B38.38-/2%0B%B2--26%%
8-9%/)43,*+%8-9%6);26:%5-.62%
40%=-)*<7%%

9@>CDEF <AG; :EB>*H @;F2A:*9@AE;

KETEL ONE Vodka 750 mL 456095 $31.95

9:;2<;*;3=>?*@;<9>3<AB:?*
SAY HELLO THE

NICEST
CANADIAN
YOU WILL EVER MEET

Tag Vodka No.5 is not only

quadruple distilled, but also
charcoal filter-polished five
times to create a benchmark
spirit that can be savoured neat
or as the base to a sublime
libation.
 CANADAS SMOOTHEST VODKA
SO PURE IT SHOULD
COME WITH A HALO

Tag No.5 is a stylish young Handcrafted in small batches

premium Canadian vodka made Extremely pure, silky and smooth
with sweet corn from the lush 4X distilled from sweet corn
lands of Southern Ontario. A 5X filter-polished
Some tell us it may be vodka ULTRTH Gold Medal - 2011 San Francisco Worlds
SMOO
perfection. Try TAG today to Silver Medal - 2011 Int'l Review of Spirits Awards
experience this incredibly smooth 89 Points Highly Recommended - Beverage Tasting
vodka for yourself. WORLD GOLD MEDAL WINNER Institute
Gluten-free
With a very attractive price, Stylish designer bottle of recycled glass
sublime liquid, and a unique Made in Oakville, Ontario, Canada
designer bottle, TAG No.5 40% alcohol by volume ~ 80 proof
offers unparalleled quality
pleasing the most discerning TASTING NOTES
vodka consumers. Light, clean nose foretells its pure, subtle flavour
Light, airy citrus notes with hints of sweetness
Crisp and pure with a silky texture
Long finish, reinforcing its smoothness with a
lingering purity

tag no.5 vodka

DISTILLERY
750ml | 12 bottles per case
LCBO #149567 2140 Winston Park Drive, Oakville, Ontario, Canada
bottle upc code: 627843026433 tel: 905.829.0066
case SCC code: 10627843026430

1140ml | 8 bottles per case

LCBO #315986
bottle upc code: 627843026464
case SCC code: 10627843026461 Play Tag responsibly.
 TEXAS ORIGINAL CRAFT VODKA

In 1995, Tito Beveridge (yeah,

thats his real name) had the idea of
building his own microdistillery,
incorporating the boutique winery
concept into the spirits industry. He
acquired the first legal permit to distill
in Texas and put his life savings into
it, racking up 19 credit cards to build
his own stills and condensers. Tito still
makes his vodka by hand on the same
land where he started it all in Austin,
Texas and is proud to be an American,

l
handcrafted brand. Share the
remarkable story of a true American
spirit with Tito's Handmade Vodka!

My Handcrafted Texas Vodka is distilled

six times in old-fashioned pot stills I built
myself and I taste test every batch to make
sure you get only the best.

D FEATURES
BRAN
6 times distilled in copper pot stills Higher margin opportunity
Handcrafted, not a mass brand As a distilled spirit Titos is
naturally gluten-free
Superb product quality
Founder, master distiller personality
Straightforward bottle, no fancy
packaging needed Great price-quality proposition
 ACCOLADES & AWARDS

ED
AinFT
AS
4

DCR
HAN
TEX
DOUBLE
OUBLE GOLD MEDAL
WORLD SPIRITS COMPETITION
UNANIMOUS JUDGES CHOICE

RATED STARS
by the
Delicious and full bodied. A genuine,
no-nonsense, 100% corn, well-made
American pot still vodka that deserves

Spirit Journal every accolade.

-Paul Pacult, Editor, Spirit Journal
 

 




 

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Victoria Gin is a complex spirit that balances the
characteristic evergreen flavour of juniper with notes
of citrus, floral, and spice.

To prepare each batch, Distiller Peter Hunt soaks the

neutral spirit in a blend of ten natural and
wild-gathered botanicals for twelve hours. The
mixture is then poured into a handcrafted German
Mueller copper potstill. Peter fires the potstill with
wood, monitoring the temperature through the
distillation. He carefully selects the hearts of each run
and blends them with pure Vancouver Island spring Handcrafted
water, bringing the Gin to 45% alcohol.
in
Victoria Gin is all about aromatic balance. On the
nose, there is faint sweetness elicited by the delicate small batches
spices coupled with the floral bouquet of rosebuds.
On tasting, mouth-feel is smooth and soft on the
palate. The characteristic juniper is apparent, but
in our
does not overwhelm the other botanicals, adding just
a slight evergreen resiny character to the blend. The
copper pot still
initial gentle sweetness is balanced by savory
coriander. Light citrus notes of lemon and orange
on
mingle at mid-palate with the more earthy tones of
angelica and orris root. Tying the spirit together is the Vancouver Island
bouquet of the rosebuds that were first apparent in
the nose; they add a floral component to finesse the
mix. In the aftertaste, a hint of licorice brought by star
anise lingers as subtle cinnamon fades. Vic Gin
One very fine gin, impressively balanced and is
assertively flavoured Beppi Crosariol, May 09
Canadas
Really excellent stuff: peppery, aromatic... a long
and spicy finish. Nuvo Magazine, Winter 09 first
Vic Gin is presented in a heavy Italian glass bottle,
whose shape recalls Gins reputation as a medicinal
premium gin
spirit. The image of Queen Victoria on the label hints
at the essential nature of the Gin as a London Dry.
However, the monarch is depicted not as the
formidable character of her later reign, but in her Victorias
radiant youth a fitting allusion to the vibrant
flavours found in this modern spirit. Modern Spirit
The Gin was launched in May 2008 at the venerable
Bengal Lounge of the Empress Hotel in Victori. Since
then, it has developed an enthusiastic following
across Canada, from BC to Quebec and in the Yukon.
2014 will see its launch in the US.

Take a virtual distillery tour, learn more about all our

handmade products, and meet the family behind our
business at victoriaspirits.com.

$49.95 750 ml +118737 victoriaspirits.com

Woodman Wine & Spirits @victoriaspirits
416 767 5114 / woodmanwinesandspirits.com
2013s top Cachaa, according to the San Francisco Spirits NEW SKU
NUMBER:
Competition, is the pride of Brazil, and main ingredient 700mL
#307488
in the Caipiriha, one fabulous,
easy to make cocktail!
San Francisco 2013 Spirits Competition Double Gold Medal!
Unique to Brazil, cachaa is pronounced ka-SHA-sa,
with the emphasis on the SHA.
Cachaa is a Brazilian spirit distilled from fresh sugar cane juice. It is the
third most consumed spirit in the world behind only vodka and soju/shochu,
the Asian distillates made predominantly from rice.
Unlike rum, which is usually made from molasses, cachaa can only be made
from fresh sugar cane juice, and can only be made in Brazil. Most exported
cachaa has 40% alc./vol.
In Brazil, cachaa is consumed predominantly pure or in a caipiriha, the
national cocktail. (See recipe below).
Leblon is polished by resting in vintage XO Cognac casks
for up to six months, resulting in an ultra-smooth flavor.
Move over mojito! Everyones
new summer cocktail has arrived...

Caipiriha
1.5 oz Leblon Cachaa
2 tsp sugar or simple syrup
1/2 lime (cut into 4)
In a rocks glass place the four lime wedges
and the sugar. Muddle vigorously to extract
the oils from the lime peel. Pack the glass
full of coarsely cracked ice and add the
Cachaa. Stir and garnish with a piece
of sugar cane or a lime wedge.

Available in Ontario from The Kirkwood Group. For information please contact your Territory Representative:
South West Ric Haynes 519-355-6572 Ontario Key Accounts Karen Moodie 647-223-7088 Toronto West Ashley Taylor 416-305-7805
South Central Rob Brazil 519-754-8185 Toronto North Anjana Gonsalves 905-599-6298
Hamilton/Niagara Kevin Kirkwood 905-617-7611 Toronto East Ted Stempak 416-666-6554
Barrie/Muskoka Glenn Greene 705-345-3568 Kingston/Seaway Leon Sagriff 613-484-1376
Durham/Peterborough Al Triggs 416-300-4308 Ottawa Luke Ambridge 613-851-5929
the true taste of Demerara

THE BRAND
Discover the liquid gold of Guyana, El Dorado Rum,
a range of superb Demerara rums of unequalled
quality and variety which have consistently won the
highest International awards.

Their unique flavour and taste is due as much to the

tropical climate of this lush country of Guyana - which
translates from its Amerindian name Land of Many
Waters - as to the three centuries of rum production
along the banks of the Demerara river.

DE LUXE CASK AGED WHITE RUM

A double-filtered Luxury 6 Year Old white rum
a more flavourful alternative to vodka for the more
adventurous young cocktail drinker.

Soft, sweet mouthfeel with traces of creaminess

and butter toffee. Light to mildly flavoured body and
complex soft finish.

THE QUALITY
A blend of selected light to medium bodied aged
rums from Demerara Distillers 200 year old
wooden Coffey Still and their French continuous
Savalle Still.

THE PACKAGE
Available in 6 x 750ml 40% Alc/Vol
 Imported from the Caribbean, this dark,
spiced rum is seasoned with molasses,
cinnamon, vanilla and other exotic
spices.
A deep, complex rum full of flavours,
such as chocolate and allspice.
Named for a sea beast of myth and
legend.
47% alc./vol.

750 mL #225698 1140 mL #318683

Available in Ontario from The Kirkwood Group. For information please contact your Territory Representative:
South West Ric Haynes 519-355-6572 Ontario Key Accounts Karen Moodie 647-223-7088 Toronto West Ashley Taylor 416-305-7805
South Central Rob Brazil 519-754-8185 Toronto North Anjana Gonsalves 905-599-6298
Hamilton/Niagara Kevin Kirkwood 905-617-7611 Toronto East Ted Stempak 416-666-6554
Barrie/Muskoka Glenn Greene 705-345-3568 Kingston/Seaway Leon Sagriff 613-484-1376
Durham/Peterborough Al Triggs 416-300-4308 Ottawa Luke Ambridge 613-851-5929
The Center and origin of our products, La Hacienda de JARAL
de BERRIO, in Guanajuato, has been known for years by the
making of a very fine agave based spirit , the one with great
tradition in Mxico, that has been honoured by the
Denominacin de Origen Mezcal.
Tradition, legacy passed down from the Marquis Jaral de
Berrio for more than 240 years.

JARAL de BERRIO presents to the world the agave

based spirit Mezcal. We maintain the highest qual-
ity standards in the creation of our product, to get a
fine, pearly Mezcal with a clear, sparkling transpar-
ency.

The agave (Salmiana), which produces our Mezcal,

undergoes an 8 year maturity process, in order to
get the exquisite flavours presented to you.
 Especial Gold
Jose Cuervo facts Product facts
In 1795, Jose Mara Guadalupe de Cuervo made the very first Vino The #1 selling tequila in the world.
Mezcal de Tequila de Jose Cuervo when he received the first official Commonly referred to as Cuervo Gold.
permit from the King of Spain to produce Tequila commercially. Legend has it that it was used to make the worlds first
All Jose Cuervo tequila is made in the central Mexican town of margarita.
Tequila in the state of Jalisco. According to the DOT (Declaration for Golden-style joven tequila.
the Protection of the Denomination of Origin, the Mexican law that A blend of reposado and younger tequilas
oversees the protection of tequila), only alcoholic beverages made for smoothness.
with blue agave or agave azul Agave Tequilana Weber blue variety Perfect for margaritas, frozen, or on the rocks.
grown in the states of Jalisco, Michoacan, Nayarit, Guanajuato and
Tamaulipas can be labeled as tequila. Characteristics
Jose Cuervo has been making tequila the same way for more than COLOUR: Light gold hue.
250 years, carefully choosing the best agaves, AROMA: Sweet, with pleasant
employing meticulous fermentation and agave notes.
distillation, and final processing, resulting in FLAVOUR: Sweet, subtle agave
the worlds finest tequila. with a hint of oak and
vanilla.
Jose Cuervo produces at
FINISH: Well balanced,
38% to 40% alcohol by
short and smooth.
volume (ABV), just like
most spirits.
All Jose Cuervo
tequilas are gluten
free. Jose Cuervo
Authentic Cuervo
Margaritas, Margarita 375mL # 267161
Minis, and Golden 750mL # 267187
Margaritas are also 1140mL # 267245
gluten-free. 1750mL # 451195

Available in Ontario from The Kirkwood Group. For information please contact your Territory Representative:
South West Ric Haynes 519-355-6572 Ontario Key Accounts Karen Moodie 647-223-7088 Toronto West Ashley Taylor 416-305-7805
South Central Rob Brazil 519-754-8185 Toronto North Anjana Gonsalves 905-599-6298
Hamilton/Niagara Kevin Kirkwood 905-617-7611 Toronto East Ted Stempak 416-666-6554
Barrie/Muskoka Glenn Greene 705-345-3568 Kingston/Seaway Leon Sagriff 613-484-1376
Durham/Peterborough Al Triggs 416-300-4308 Ottawa Luke Ambridge 613-851-5929
 Especial Silver
Product facts Jose Cuervo facts
True silver tequila no additives or ageing. In 1795, Jose Mara Guadalupe de Cuervo made the
In a blind taste test it scored as well as Patrn very first Vino Mezcal de Tequila de Jose Cuervo
Silver in smoothness and overall likeability. when he received the first official permit from the King
Perfect in margaritas, in chilled shots, or mixed of Spain to produce Tequila commercially.
with juices. All Jose Cuervo tequila is made in the central
Mexican town of Tequila in the state of Jalisco.
Characteristics According to the DOT (Declaration for the Protection
COLOUR: Clear and colourless. of the Denomination of Origin, the Mexican law
AROMA: Hints of agave, fresh and clean. that oversees the protection of tequila), only
FLAVOUR: Clean and crisp, with subtle alcoholic beverages made with blue agave
agave notes. or agave azul Agave Tequilana Weber
FINISH: Warm and smooth. blue variety grown in the states of Jalisco,
Michoacan, Nayarit, Guanajuato and
Tamaulipas can be labeled as tequila.
Jose Cuervo has been making tequila the
same way for more than 250 years, careful-
ly choosing the best agaves, employing
meticulous fermentation and distillation,
and final processing, resulting in the worlds
finest tequila.
Jose Cuervo produces at 38% to 40%
alcohol by volume (ABV), just like most
spirits.
All Jose Cuervo tequilas are gluten free.
Jose Cuervo Authentic Cuervo Margaritas,
Margarita Minis, and Golden Margaritas
are also gluten-free.
750mL # 174466

Available in Ontario from The Kirkwood Group. For information please contact your Territory Representative:
South West Ric Haynes 519-355-6572 Ontario Key Accounts Karen Moodie 647-223-7088 Toronto West Ashley Taylor 416-305-7805
South Central Rob Brazil 519-754-8185 Toronto North Anjana Gonsalves 905-599-6298
Hamilton/Niagara Kevin Kirkwood 905-617-7611 Toronto East Ted Stempak 416-666-6554
Barrie/Muskoka Glenn Greene 705-345-3568 Kingston/Seaway Leon Sagriff 613-484-1376
Durham/Peterborough Al Triggs 416-300-4308 Ottawa Luke Ambridge 613-851-5929
BULLEIT BOURBON is still distilled
and aged in small batches. Kentucky
limestone-filtered water provides the
foundation for the bourbon's
character, while charred American
oak barrels lend a smoky backbone.
BULLEITs distillers age the
bourbon simply until it is ready. The
result is placed into a bottle whose
design has won awards
of its own.

Enjoy the distinction of this

Kentucky Straight Bourbon and
experience the legacy for yourself.

!"#$%#&#'()*&+#%!)'%,-"*&
 TASTE
Only the highest quality ingredients
are used. BULLEIT BOURBON 's
subtlety and complexity stem from its
unique blend of rye, corn and barley
malt, along with special strains of
yeast. Because BULLEIT BOURBON
is especially high in rye content, it has
a bold and spicy character with a
distinctively smooth, clean finish.

!+)./01 %,2# "0-)&3 +#1$,"&!+,0#

BULLEIT BOURBON 750 mL 54866 $38.45

!"#$%#&#'()*&+#%!)'%,-"*&
 #276501

Available in Ontario from The Kirkwood Group. For information please contact your Territory Representative:
South West Ric Haynes 519-355-6572 Ontario Key Accounts Toronto West Ashley Taylor 416-305-7805
South Central Rob Brazil 519-754-8185 Karen Moodie 647-223-7088 Toronto North Anjana Gonsalves 905-599-6298
Hamilton/Niagara Kevin Kirkwood 519-497-8399 Toronto East Ted Stempak 416-666-6554
Barrie/Muskoka Glenn Greene 705-345-3568 Kingston/Seaway Leon Sagriff 613-484-1376
Durham/Peterborough Al Triggs 416-300-4308 Ottawa Luke Ambridge 613-851-5929
 #274662
Available in Ontario from The Kirkwood Group. For information please contact your Territory Representative:
South West Ric Haynes 519-355-6572 Ontario Key Accounts Toronto West Ashley Taylor 416-305-7805
South Central Rob Brazil 519-754-8185 Karen Moodie 647-223-7088 Toronto North Anjana Gonsalves 905-599-6298
Hamilton/Niagara Kevin Kirkwood 519-497-8399 Toronto East Ted Stempak 416-666-6554
Barrie/Muskoka Glenn Greene 705-345-3568 Kingston/Seaway Leon Sagriff 613-484-1376
Durham/Peterborough Al Triggs 416-300-4308 Ottawa Luke Ambridge 613-851-5929
 Licencee-Only
Product

Available in Ontario from The Kirkwood Group. For information please contact your Territory Representative:
South West Ric Haynes 519-355-6572 Ontario Key Accounts Karen Moodie 647-223-7088 Toronto West Ashley Taylor 416-305-7805
South Central Rob Brazil 519-754-8185 Toronto North Anjana Gonsalves 905-599-6298
Hamilton/Niagara Kevin Kirkwood 905-617-7611 Toronto East Ted Stempak 416-666-6554
Barrie/Muskoka Glenn Greene 705-345-3568 Kingston/Seaway Leon Sagriff 613-484-1376
Durham/Peterborough Al Triggs 416-300-4308 Ottawa Luke Ambridge 613-851-5929
 Licencee-Only
Product

Available in Ontario from The Kirkwood Group. For information please contact your Territory Representative:
South West Ric Haynes 519-355-6572 Ontario Key Accounts Karen Moodie 647-223-7088 Toronto West Ashley Taylor 416-305-7805
South Central Rob Brazil 519-754-8185 Toronto North Anjana Gonsalves 905-599-6298
Hamilton/Niagara Kevin Kirkwood 905-617-7611 Toronto East Ted Stempak 416-666-6554
Barrie/Muskoka Glenn Greene 705-345-3568 Kingston/Seaway Leon Sagriff 613-484-1376
Durham/Peterborough Al Triggs 416-300-4308 Ottawa Luke Ambridge 613-851-5929