The Cocktail Bar - Italiano-online



The Cocktail Bar

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The cocktail bar has been defined as being the shop window of the hotel as it is the place where customers often meet to take a cocktail or sip a long drink prior to business and social events.

It offers a wide range of beverages: cocktails, aperitifs, bitters, liqueurs and brandies, long drinks, spirits, soft drinks, coffees, teas, milk shakes, fortified wines, sparkling wines, sherries, minerals, beer, bitters, fruit juices and canned drinks. In addition to the drinks above a bar has available a full range of food items wich include snacks, cocktail snacks (olives, almonds, peanuts), pastry, citrus fruit, eggs, lump and castor sugar, nutmeg, cream, cherries, strawberries, vanilla, mint, cinnamon, Maraschino cherries, oranges, lemons, cucumber, pineapples, lime, tomato juice, Grenadine, Worcester sauce, and everything else necessary to the preparation and serving of soft drinks, alcoholic drinks, long drinks, cocktails, ice cream, etc. Cocktail bars are generally licensed bars, that is they have got a licence allowing them to sell spirits. The method of service they provide largely depends on the hotel type and environment. Waiter service predominates in high-quality establishments frequented by customers who love beautiful and elegant venues for a quiet drink with friends or a private discussion with business collegues. However a certain degree of informality is leading to other service methods. Many customers have their drinks sitting on stools or standing at the bar counter; others avail of waiter table service and prefer having their drinks brought to their table for consumption.

Depending on the planning and layout of the hotel, the cocktail bar may be situated adjacent to the restaurant: this would allow customers to have their pre- and after-dinner drinks more conveniently. The bar position however is well worth considering if you take into account the volume of sales it can achieve.

Bar Layout, Equipment and Stock

Broadly speaking the layout of a cocktail bar features three working areas: a) the counter area, b) the preparation room, c) the bar lounge.

The counter area features counters normally arranged in a row of modular units distinguished into a working counter and display units. The working counter includes a) compartments for refrigerating, ice making, storing bar items and drawers where to keep bottle openers, coasters, cutters, etc. b) the bar service top for preparing cocktails and other drinks. This desk also contains a small sink unit (for washing glasses, cups, coffee and tea spoons) and all the essential equipment for making cocktails and preparing garnishes: juice dispensers, cooling machines, mixer, blender, squeezer, ice crushing machine, ice buckets and tongs, soda syphons, water jugs, cutting board and knife, cooling trays, bottle opener, corkscrew, grater (for chocolate and nutmeg), wire strainer, long handled spoon, teaspoon, table spoon, paring knife, stirrers, measures, mixing glass, shakers, bottle pourers, zester. Placed all along the service top and kept handy for the customers are straw dispensers, appetizer stands, cocktail sticks, wine and cocktail lists, ashtrays, bowls for olives, sugar and garnishes, coasters, paper napkins dispensers.

Display counters represent flexible concepts able to widen choice and enhance visual appeal. They generally have two-tier display areas handling either hot or cold deli items. Snack warmers may be alternated with refrigerated display counters containing pastries, pies, snacks, and other bar delicacies. Such things may be also located in display cabinets standing near the counters.

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Situated behind the counter is the store cupboard featuring a set of shelves (for bottles, glasses, cups and saucers, etc.), drawers and compartments where you can find an espresso machine, a coffee grinder, serving measures, supplies of glass cloths, serviettes, service cloths, tea towels. Bottles are displayed on separate shelves as liquors, bitters, whiskies, aperitfs, spirits, mixers (soda, tonic, ginger ale), assorted bitters (peach, orange, angostura), basic ingredients, and so on. Minerals, beers, fruit juices, tonics, and canned drinks are arranged inside the refrigerated compartments of the counter. Mixers and seasonings should be kept handy to be able to make a variety of drinks. Mixers for tall drinks are kept chilled in the refrigerator. A selection of ingredients is kept ready for garnishing or flavouring drinks: olives, cherries, canned consommé, salt, grated nutmeg, ground cinnamon, cinnamon sticks, oranges, lemons, limes, coconut cream, grapefruit, pineapple and tomato juice, tropical fruit juices, lemonade, mineral water, soda and tonic waters, cucumber, celery, mint, Tabasco and Worcester sauces, Angostura bitters, and orange flower water.

The preparation room is the place where bar snacks and drinks are prepared. Located on desks or shelves placed all around the room are all sorts of bar appliances such as ice-cream maker, microwave oven, toaster, coffee grinder, whisk, food thermometer, glass washing machine, amenities for washing and drying hands, and supplies of fruit items (oranges, lemons, limes, grapefruits, pineapples, cherries, melons, mangoes, etc.), ingredients, eggs, sugar, coffee beans, cocoa, and everything else necessary to the smooth running of the bar.

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The bar lounge is the area facing the countering line where customers, sitting at tables, have their cocktails, drinks or snacks. The type of service a cocktail bar provides is determined by the style of operation and clientele. The cocktail bar in a small hotel may serve cocktails and drinks and, like a coffee shop or snack bar, provide a range of snacks at lunch or dinner.

In large 4- or 5-star hotels there may be a choice of four bars, ranging from the more formal lounge bar to the trendy informal ones. Cocktail bars have evolved significantly over the past few years. Their role is no more that of distributing cocktails,drinks and snacks only. As well as mixing excellent cocktails, they provide a daily lunch and dinner service offering exquisite and generous light meals. The cocktail bar at the Dorchester Hotel and the American bar at the Savoy Hotel offer a full menu comprensive of beverages and light meals.

Bar Staff

The cocktail bar is under the supervision of the F&B Manager who appoints the bar staff. This includes the bar manager, the barman or barmaid and the lounge waiters or waitresses. The Bar Manager has the responsibility for the organization and administration of the bar. He has the responsibility for the planning and provision of the operation. He sets the standards for service, allocates individual tasks and controls that the service runs smoothly. He trains and develops the staff team, ensuring that the highest standards of customer service are maintained.

The Barman is responsible for seeing that waiters carry out all the duties concerning the service. He is expected to have full working and service knowledge of the lists of beverages, bar snacks and light meals and to ensure that the bar waiters comply with the tasks they have been assigned. A professional barman should possess a deep knowledge of every aspect of his job and be endowed with organizational and social skills. He must have polished interpersonal and communication skills, a customer-focused attitude, as well as strong commercial judgement and business acumen. Lounge Waiters are expected to keep equipment and work surfaces clean, prepare garnishes, keep the bar clean and tidy, check lounge tables mise en place, be well knowledgeable about the lists of beverages and the snack menu.

Technical skills are important but more important are caring attitudes and manners towards customers. Remember that customers perceive the the hotel staff as representing not themselves but the hotel they are working for. The staff is part of the hotel’s image. Courtesy, smart appearance and good manners are paramount when it comes to serve customers.

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Practice

1. Are these statements true or false? Cross the appropriate box.

T F

1. Nutmeg is a spice ( (

2. Cinnamon is used to flavour cakes ( (

3. eggs are considered snacks ( (

4. caster sugar is shaped like a cube ( (

5. lime tastes like a lemon ( (

6. brandies are strong alcoholic drinks ( (

7. bitters are made up of roots and herbs ( (

8. sherry and port are fortified wines ( (

9. fruit juices aren’t used as cocktail ingredients ( (

10. almonds are used as cocktail snacks ( (

2. Complete the following:

1. Fortified wines include ...

2. Cocktail snacks are ...

3. Brandies are distilled from ...

4. Spices used to flavour food are ...

5. Fruits used as ingredients in cocktails include ...

6. The service provided by cocktail bars is ...

7. Bar stools are situated ...

8. Customers go to the bar to have ...

9. Pre-prandial drinks are taken ...

10. The bar lounge is ...

3. Supply the missing tools

1. refrigerate refrigerator

2. cut ___________________

3. mix ___________________

4. blend ___________________

5. squeeze ___________________

6. open ___________________

7. grate ___________________

8. strain ___________________

9. stir ___________________

10. shake ___________________

11. toast ___________________

12. grind ___________________

13. whisk ___________________

4. Match the items on the left with their correct definitions:

|toaster |a machine used for mixing liquids and soft foods |

|cutter |a small mat used under a glass or mat used to protect the table |

|blender |a tool used for pressing citrus fruit to get fruit juice |

|strainer |a tool used for stirring eggs, cream, etc. very fast |

|shaker |a tool used to make thin strips of fruit peel into different shapes to be used as garnishes |

|whisk |a device from which a variety of things can be obtained |

|squeezer |an electric device used to make slices of bread brown and crisp |

|tongs |a container used for shaking liquids in order to mix them |

|coaster |a tool used for separating liquids from solids |

|dispenser |a device used for picking up and holding things |

|1 |2 |

|Cherries |the best are Maraschino cherries. They are generally red and are used for decorating cocktails. |

| |Canned cherries are suitable too as they have the stones removed. |

|Nutmeg |a spice which is used grated and sprinkled onto the drinks before serving to prevent loss of flavour.|

|Green Olives |used for garnishing dry cocktails or mixed with white wine. They are also used as cocktail snacks |

| |with salted almonds and chips. |

|Soda |a fizzy beverage obtained by adding gas to water. Used with alcohol it makes long fizzy drinks. |

|Sugar syrup |a mixture of equal parts white sugar and water until just sugar is boiled dissolved. |

Lexical Information

|Grenadine |a red non-alcoholic sugar syrup used for sweetness |

|Cutters |are small tools for cutting thin strips of fruit peel into different shapes to be used as garnishes |

|Garnishes |are decorations attached to the rim of the glass |

|Frostings |are obtained by dipping glasses in egg white or lemon juice then into instant coffee or cocoa with |

| |sugar cester. |

|Toppings |are obtained by sprinkling, in powder or sticks, nutmeg, cinnamon or chocolate over drinks. Instant |

| |coffee powder may be used. |

Equipment for preparing cocktails

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|1 Blender |2 Bottle opener |3 Bowls |4 Chopping board |5 Corkscrew |

|6 Grater |7 Strainer |8 Ice bucket |9 Ice scoop |10 Squizer |

|11 Jug |12 Knife |13 Measures |14 Sealers |15 Shaker |

|16 Spoon |17 Tongs |18 Zester | | |

Cocktail Glasses

Glasses come in many different shapes, sizes and colours. There are classic styles which will ensure a visual impact. Long drinks need large glasses; short cocktails are served in Martini glasses; neat spirits need a freezed shot glass or shooter (5.7 cl / 2 fl oz); champagne is served in a fluted glass. Exotic drinks which are decorated with slices of fruit and straws require a large goblet. Hotel glasses are usually plain as coloured glasses would spoil the presentation of a drink.

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|1 Double cocktail |2 Old-Fashioned, Whisky Tumbler|3 Old-Fashioned |4 Flute - 14 cl/5 fl oz |

|23 cl/8 fl oz | |23 cl/8 fl oz |For sparkling wines and |

|Fit for sours or squeezed |23 cl/8 fl oz |For fruit juices, aperitifs and|champagne. It’s also used for |

|orange or grapefruit juice. |For spirits with ice; short |spirits with ice, soda, seltz |champagne cocktails. |

| |unstrained drinks or fruit |and orange slices. | |

| |juices; liqueurs and spirits | | |

| |with ice; bottled aperitifs | | |

| |neat, with ice or selz. | | |

|5 Copita - 8 cl/3 fl oz |6 Cocktail or Martini glass - 9|7 Highball, Tumbler |8 Glass for hot drinks. |

|For sherry, porto, Marsala and |cl/3 fl oz |28-31 cl/10 fl oz |8 cl/3 fl oz |

|sweet vermouth. |Measures available up to 14 |Used for long drinks mixed with|Used for grog, vin broulé |

| |cl/5 fl oz. Used for short, |ice and anything from fruit | |

| |strong drinks. A long stemmed |juices or lemobade to a beer. | |

| |and wide rimmed glass is used | | |

| |to keep the cocktail chilled as| | |

| |long as possible. | | |

|9 Small glass |10 Glass for long drinks. |11 Large Tumbler for long |12 Brandy Balloon |

|8 cl/3 fl oz |28-34 cl/12 fl oz |drinks. |31 cl/11 fl oz |

|Used for Pousse café. |Used for milkshakes and long |34 cl/12 fl oz |This glass is fit for brandies |

| |drinks mixed with ice and |Used for long drinks with ice, |because it traps its fragrance,|

| |provided with decorations. |fruit juices, aperitifs. |aroma and flavour in the bowl. |

|13 Wine Glass |14 Liqueur glass. |15 Tumbler |16 Goblet |

|20 cl/7 fl oz |8 cl/3 fl oz |34 cl/12 fl oz |28 cl/10 fl oz |

|White wine glasses are smaller |This glass is kept in freezer |Used for a variety of drinks |Used for exotic drinks or |

|and have a longer stem. |and may be used for cool |mixed with fruit juices. It is |tropical cocktails with |

| |spirits. |also fit for water, tonic |decorations. |

| | |water, milk, coca-cola, | |

| | |orangeade. | |

|17 Medium Tumbler |18 Small Tumbler | | |

|28 cl/10 fl oz |23 cl/8 fl oz | | |

|Used for aperitifs and drinks |Used for fruit juices, | | |

|with ice. |aperitifs, neat whisky and | | |

| |liqueurs with ice. Aperitifs | | |

| |are served cool or with ice, | | |

| |adding seltz or soda. | | |

Practice

1. Correct the statements which you think are wrong.

1. Sherry is a fortified wine served as an aperitif

2. Marsala is a fortified wine served as a dessert drink

3. A neat whisky is a whisky served without any other ingredient

4. Gin and tonic water form an alcoholic drink

5. A cocktail bar does not stock bottled aperitifs

6. Eggs may be used as cocktail ingredients

7. Chicken may be served as a snack or light meal

8. Roast chicken salad is a main course item

9. Canapés may be made up of toast with creamed haddock

10. A sliced bread roll with a filling of sausage is considered a light meal

2. Refer to the Bar List and answer these questions:

1. What kind of beverages does a bar list comprise?

2. How is beer usually served?

3. What soft drinks do you know?

4. Which drinks in the bar list are mixed drinks?

5. Which are the most expensive drinks?

6. Can you say some names of liqueurs?

7. Which are the Italian Vermouth brands?

8. Which drinks in the List of Beverages are non-alcoholic drinks?

9. What kind of drink is Madeira?

10. Can you say some names of bottled beer?

3. Answer these questions:

1. What is a cocktail?

2. When are cocktails usually requested?

3. What tools do you need to make a cocktail?

4. What are the main ingredients necessary to make a cocktail?

5. What are garnishes?

6. Which are the basic tools for making a cocktail?

7. What is a shaker?

8. What is the Boston shaker like?

9. What parts does a standard shaker consist of?

10. What are the steps necessary to shake a cocktail?

11. Which garnishes are used to decorate cocktails?

12. Which types of drinks require to be shaken?

13. What is a mixing glass?

14. What can replace a mixing glass?

15. When do you use a mixing glass?

4. Cross the appropriate glass for each of the following beverages:

|BEVERAGES |Cocktail |Shot |Whisky |Tumbler large |Balloon |Flûte |Wine |

| |glass |glass |Tumbler | | | |Glass |

|neat Tequila | | | | | | | |

|Martini cocktail | | | | | | | |

|milk | | | | | | | |

|Champagne | | | | | | | |

|Water | | | | | | | |

|Campari with ice | | | | | | | |

|Grappa | | | | | | | |

|Milkshake | | | | | | | |

|Chablis | | | | | | | |

|Tonic water | | | | | | | |

|Sparkling | | | | | | | |

|wine | | | | | | | |

|Cognac | | | | | | | |

|Riesling | | | | | | | |

|Cointreau | | | | | | | |

|with ice | | | | | | | |

5. Name the three parts of the glass pointed by the arrows:

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6. Cross the correct boxes below:

|[pic] | | | |

|A |[pic] | |[pic] |

| |B |[pic] |D |

| | |C | |

Cocktail glass: A ( B ( C ( D (

Brandy glass: A ( B ( C ( D (

Highball glass: A ( B ( C ( D (

Whisky glass: A ( B ( C ( D (

Straight sided glass: A ( B ( C ( D (

Sloping sided glass: A ( B ( C ( D (

Where is the bowl? A ( B ( C ( D (

Fruit juice alone: A ( B ( C ( D (

Whisky and soda: A ( B ( C ( D (

7. Match these glasses with their names

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|1 |2 |3 |4 |

| | | | |

8. Which glasses do you use for the drinks below?

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a) Cherry brandy

b) fruit juice

c) gin, tonic water, ice cubes

d) Bordeaux

e) sparkling wine

f) whisky

|1 |2 |3 |4 |5 |6 |

| | | | | | |

Selection of Cocktails

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|Groups of Cocktails and Mixed Drinks |Examples |

| | |

|Blended long drinks | |

|A variety of long drinks can be prepared by using an electric blender.|Apricot Lady, Blue Hawaijan, Casablanca, Palm Sundae, |

|They are presented in a variety of glasses and garnishes and served |Piña Colada, Strawberry Dawn |

|with straws. | |

|Champagne cocktail | |

|A champagne based cocktail is built and presented in a flute or a |Black Velvet, Crazy Horse, Kir Royale, Passat, Ritz |

|goblet. Dry champagne or sparkling wine is used along with a brandy, |Fizz |

|orange juice, liqueur, Angostura bitters. A slice of orange and a | |

|cherry are common garnishes. | |

|Cobbler | |

|A cobbler is a medium-sized drink based on a wine, spirit or liqueur. |Burgundy Cobbler, Sherry Cobbler, Whisky Cobbler |

|Lemon or lime juice may be added. It is built and served in double | |

|cocktail glass with a straw and garnished with fruit slice and a sprig| |

|of mint. | |

|Collins | |

|A collins is a hot-weather refreshing long drink made with a spirit |John Collins, Mint Collins, Rum Collins, Tom Collins, |

|base, lemon or lime juice, sugar, ice and soda water. It is built and |Whisky Collins. |

|served in a tall tumbler | |

|Cooler | |

|A cooler is a long drink prepared just like Collins but usually |Apricot Cooler, Costa del Sol, Curaçao Cooler, Rum |

|contains a spiral of citrus peel. Any base liquor is used combined |Cooler, Wine Cooler. |

|with lemon or orange juice, sugar syrup, grenadine, angostura. It is | |

|built and served in a tall tumbler. | |

|Cup | |

|This is a hot weather drink with a wine base. According to its |Champagne cup, Claret cup, Peace Cup |

|ingredients (fruit juice, fruit slices, sugar, maraschino), it may be | |

|stirred or blended. It is prepared in large ice-filled jugs or bowls | |

|garnished with slices of fruit or sprig of mint and served in a wine | |

|goblet. | |

|Daiquiri, Frozen- | |

|A frozen daiquiri is a blended drink made with spirit or brandy, fruit|Banana Daiquiri, Coconut Daiquiri, Strawberry Daiquiri |

|liquor, fruit juice, fresh fruit, sugar syrup. It is served in a | |

|goblet. | |

|Egg Nogg | |

|It is a Christmas drink consisting of milk or cream, sugar, and eggs |Egg Nogg, Brandy Egg Nogg, Rum Nogg, Boston Flip, |

|beaten together and often mixed with an alcoholic liquor such as rum |Brandy Flip |

|or brandy. It is shaken and strained into a goblet topped with grated | |

|nutmeg. | |

|Fizz | |

|A fizz is similar to a Collins, but it is always shaken before adding |Dubonnet Fizz, Gin Fizz, Morning Glory Fizz, Gin and |

|a sparkling drink (soda, cola, etc.). It is based on a spirit with the|Tonic, Harvey Wallbanger |

|addition of fruit juice, sugar syrup, soda water, egg white, etc. It | |

|is served in a highball glass. | |

|Flip | |

|A flip is a shaken drink similar to the egg nogg. It is based on a |Boston Flip, Brandy Flip, Porto Flip |

|spirit with the addition of liqueur or wine, egg yolk, syrup, but no | |

|milk. It is served in a medium goblet with a sprinkle of nutmeg. | |

|Highball | |

|A cocktail served in a tall glass and consisting of a spirit, mixed |After Dark, Horse’s Neck, Rye Highball |

|with water or a carbonated beverage It is built in an ice-filled | |

|highball glass garnished with a slice of lemon and a cherry. | |

|Julep | |

|A julep is a long drink based on bourbon or brandy with sugar syrup, |Mint Julep, Champagne Julep, Klondike, Lady Killer |

|mint and crushed ice. It is built and served in a tall tumbler. | |

|Martini | |

|A cocktail made of gin or vodka and dry or sweet vermouth. It is |Dry Martini Cocktail, Sweet Martini, Gibson |

|stirred in the mixing glass and strained into a cocktail glass. | |

|Pousse-Café (after coffee) | |

|A drink consisting of several liqueurs of different densities, poured |Rainbow Cocktail, Pousse Cafe 81 |

|to form differently colored layers. It is built and served in a tall | |

|narrow straight-sided glass. It’s also known under its new name of | |

|shooter. | |

|Punch | |

|A wine- or spirit-based beverage, hot or iced, mixed with water or |Brandy Punch, Claret Punch |

|soda, spiced and garnished with orange or lemon slice. | |

|Sangaree | |

|Sweet, chilled beverage made of wine or other alcoholic base and |Brandy Sangaree, Port Wine Sangaree |

|grated nutmeg. It is served with straws in a highball glass. | |

|Sling | |

|A drink consisting of gin, brandy, soda water or lime juice, sweetened|Gin Sling, Singapore Sling |

|and usually lemon-flavored. It may be shaken or built. It is served in| |

|an ice-filled highball glass and garnished with a slice of orange or | |

|lemon. | |

|Sour | |

|A mixed drink made especially with a spirit (whisky, rum, tequila) |Apricot Sour, Whisky Sour, Egg Sour |

|fresh lemon or lime juice, sugar, and sometimes soda water. It is | |

|served in a double cocktail glass or large goblet. | |

|Speciality coffee | |

|A speciality coffee consists of a base spirit or liqueur, white sugar,|Irish coffee, Highland coffee, Caribbean coffee |

|hot black coffee and cream poured on the surface. It is a hot | |

|after-meal drink served in a handled glass or in a goblet. This drink | |

|is named after the spirit or liqueur used: | |

|Irish coffee (Irish whiskey) | |

|Highland coffee (Scotch whisky) | |

|Monk’s coffee (Bénédictine) | |

|Royale coffee (cognac) | |

|Caribbean coffee (Jamaican rum) | |

|Prince Charles coffee (Drambuie) | |

|German coffee (Kirsch) | |

|Italian or Witch’s coffee (Strega) | |

|Balalaika coffee (Vodka) | |

|Gaucho’s coffee (Tequila) | |

|Toddy | |

|A drink made with a base spirit (whisky, rum, brandy), sugar, water or|Hot Toddy, Hot Scotch Toddy |

|lemon juice. It may be served hot or cold. It is garnished with a | |

|slice of lemon, cinnamon stick and nutmeg. It is served in a stemmed | |

|or handled spirit glass. | |

Equipment for making cocktails

It is essential for a cocktail bar to be supplied with the equipment appropriate to the range of products and services it provides. A variety of drinks require the correct equipment as they are dispensed at the correct temperature and with the appropriate accompaniments. A list of indispensable tools for making cocktails is given in the table below:

|Bar spoon |Electric juice maker |Ice spoon |

|Bar towels |Fruit knife |Ice tongs |

|Blender |Fruit squeezer |Mixing glass |

|Bottle pourers |Fruit tongs |Paring knife |

|Coasters |Glassware |Soda syphons |

|Cocktail shakers |Grater |Spirit measures |

|Corkscrew |Ice bucket |Strainer |

|Cutting board and knife |Ice crusher |Water jugs |

|Drip trays |Ice scoop |Zester |

The shaker is a metal container for shaking together the ingredients of cocktails. There are two types of shakers: the Boston type consists of two cones which overlap when fitted together; the standard type is a three-piece shaker consisting of a base, a top with built-in strainer and a fitted cap.

The mixing glass is a large tall glass provided with straight sides and a pouring lip. It is used to stir cocktails and pour them into appropriate glasses. Its size should match the Hawthorn strainer. A Jug with a lip to hold back the ice and large to hold lots of ice may be employed in its stead. The blender or liquidiser is used for preparing drinks that require fruit to be puréed with crushed ice. The Hawthorn strainer is a flat spoon-like utensil with a spring coiled round the outer edge. It is pushed into the neck of a Boston shaker, mixing glass or blender to hold back the ice after the drink has been prepared.

The bar spoon is used with a mixing glass. It is a long-handled spoon with a twisted shaft and a flat end opposite the spoon used for crushing sugar lumps and fresh mint in certain cocktails. Pourers are measures used on the tops of opened bottles. Like other legal measures known as thimble measures they are 15 or 30 ml. Cutting board and knife. These are used to prepare fruit slices, wedges and garnishes

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|1 Blender |2 Bottle opener |3 Bowls |4 Chopping board |5 Corkscrew |

|6 Grater |7 Strainer |8 Ice bucket |9 Ice scoop |10 Squizer |

|11 Jug |12 Knife |13 Measures |14 Sealers |15 Shaker |

|16 Bar Spoon |17 Tongs |18 Zester | | |

A SELECTION OF GLASSES IN DIFFERENT STYLES

Glasses come in many different shapes, sizes and colours. A high-volume cocktail bar located in an up-market hotel with an international clientele has a good selection of glasses in the following styles: V-shaped Martini glasses, double cocktail glasses, goblets, old fashioned whisky tumblers, highballs or tall tumblers, champagne flute and saucer glasses, brandy balloons, shot glasses, glasses for hot drinks, special glasses for exotic drinks, beer glasses or mugs.

There are classic styles which will ensure a visual impact. White and red wines are served in the same style of glass, although white wine glasses are smaller and have a longer stem. Long drinks need large glasses; short cocktails are served in Martini glasses; neat spirits need a freezed shot glass or shooter; dry champagne is served in a fluted glass whilst sweet champagne requires a saucer glass; champagne based drinks are served in flutes or tulip glasses; port and sherry require 3/4 oz stemmed glasses; beer is served in mugs or tall tumblers; hot drinks require 15 or 17.5 cl stemmed or handled spirit glasses; speciality coffees are served in a medium to large-sized (15 or 17.5 cl) goblet; soft drinks (mineral waters, mixers, fruit juices, colas, lemonade, Seven-up, etc.) are served in highballs or old fashioned glasses; spirits accompanied by minerals or sodas require a 17.5 cl goblet; spirits with ice, short unstrained drinks or fruit juices are served in old fashioned tumbler; exotic drinks which are decorated with slices of fruit and straws require a large goblet. Hotel glasses are usually plain as coloured glasses would spoil the presentation of a drink.

|[pic] |[pic][pic] | |

|V-shaped cocktail glass or Martini glass |Double cocktail glasses. 6-7 fl oz / 17.5-20 |[pic] |

|4 fl oz / 12 cl |cl |Irish coffee |

| | |8 fl oz / 23 cl |

|[pic] |[pic] |[pic] |[pic] |

|Paris goblet - 8 fl oz / |Old fashion or whisky tumbler - 8 |Copita 3 fl oz / 8 cl |Brandy balloon - 10 fl oz / |

|22.5 cl |fl oz / 22.5 cl | |28 cl |

| | |[pic] |[pic] | |

|[pic] |[pic] |Elgin glass for sherry |Pilsner 10 fl oz |[pic] |

|Champagne flute |Champagne saucer |or liquor |28 cl | |

|10 fl oz / 28 cl |5 fl oz / 14 cl |3 fl oz / 8 cl | |Shot glass |

| | | | |2 fl oz / 5.7 cl |

|[pic] |[pic] | |[pic] |

|Highball glass or tall tumbler |Piña Colada - 14 fl oz /40 cl | |Wine glass - 7 fl oz / 20 cl |

|8-12 fl oz / 22.5-35 cl | |[pic] | |

| | |Grog 3 fl oz / 8 cl | |

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|1 cocktail glass |2 brandy balloon |3 wine glass |

|4 liqueur glass |5 highball or tall tumbler |6 goblet |

|7 flute |8 old fashioned |9 tulip glass |

Methods of making cocktails

The most common methods of making cocktails are:

|stirring |This method is used when the ingredients are |Examples of stirred cocktails are Dry Martini, Manhattan, Rob Roy |

| |clear and wine based (liqueurs or wines). | |

| |Stirred cocktails are made in the mixing | |

| |glass. The mixture is stirred with the bar | |

| |spoon and strained into a cocktail glass. | |

| |Equipment includes a mixing glass, a bar | |

| |spoon and a strainer. | |

|shaking |This method is efficient for such ingredients|Examples of shaken cocktails are Fizzes, Flips, Sours, Alexander, |

| |as syrups, fruit juices, egg white, cream |Sidecar, Blue Lady, Pink Gin, Whisky Sour |

| |which need a shaker to be combined. For a | |

| |cocktail to be shaked properly it is | |

| |essential to proceed as follows: 1) adding | |

| |ice and cocktail ingredients; 2) securing the| |

| |shaker parts; 3) holding the shaker with both| |

| |hands; 4) shaking quickly and energetically. | |

| |The cocktail is ready to be served as soon as| |

| |the shaker becomes frosty on the outside. You| |

| |need either a Boston shaker with a strainer | |

| |or the standard shaker only. | |

|building |Built cocktails are made in the glass in |Examples of built cocktails are Juleps, Cobblers, most Highballs, |

| |which they are served. Ingredients may be |Collinses, Pousse Cafe, Hot Coffees, Americano, Blue Lagoon. |

| |left unmixed or stirred in the glass with a | |

| |bar spoon. This method is also used for mixed| |

| |drinks. You need just appropriately-sized | |

| |glasses, generally highballs or tall | |

| |tumblers. | |

|blending. |Blended cocktails and mixed drinks are made |Examples of blended cocktails include Piña Colada, Strawberry Dawn, |

| |using an electric blender. This method is |Blue Hawaiian, Casablanca, Frozen Daiquiris. |

| |used when fresh fruits are required. You need| |

| |a blender and a strainer. | |

Tips for cocktail making

use good quality products;

plan ahead what you need: ice, egg whites, lemon juice, tomato juice, sugar syrup;

prepare fruit garnishes such as slices, spirals, knots, cut shapes (stars, rings, wheels, horse heads, masks, etc.), strips, etc. and keep in the refrigerator covered with plastic wrap;

chill cocktail glasses before using them;

handle glasses with care by the stem and do not fill them to the brim

MISCELLANEOUS INFORMATION:

Short Drinks are drinks like cocktails, liqueurs, aperitifs, etc. which have no additional mixers. Mixers include a full range of still and sparkling drinks such as mineral waters, soda water, tonic water, colas, lemonade, fruit juices, ginger ale,squashes, syrups. Long Drinks are drinks made up of spirits to which soda water, tonic water, fruit jiuce, etc. is added. Words such as neat or straight (up) are used when ordering a shot of spirit without ice. ‘On the rocks’ refers to a drink served with ice. A drink ordered with a water back or soda back means that the drink ordered should be served along with a separate glass of water or soda. A flaming drink consists of a spirit which is poured into a shot glass and ignited just a few moments before serving. An example is given by the Blue Blazer, a hot drink. A call brand is a beverage identified by its brand name. Non-alcoholic drinks are drinks based on fruit juices combined with syrups, soda, Worcestershire sauce, Angostura, etc. Examples of such drinks include Creole Cooler, Florida Cocktail, Lemonade, Parson’s Special, Pussyfoot. According to their ingredients, they may be shaken, stirred or simply built on highballs or tall tumblers. The so-called happy hour is a period of time, usually between 4:00 and 7:00 p.m. during which operations offer half-price drinks.Garnishes are decorations attached to the rim of the glass. Frostings are obtained by dipping glasses in egg white or lemon juice then into instant coffee, cocoa or caster sugar. Toppings are obtained by sprinkling, in powder or sticks, nutmeg, cinnamon or chocolate over drinks. Instant coffee powder may be used. When you order a drink with a twist you are served a drink garnished with a twisted lemon rind hanging over the glass. This releases zest to some drinks.

Students willing to deepen their knowledge of drinks are referred to The International Guide to Drinks compiled by the United Kingdom Bartenders’ Guild.

Basic Stock of Cocktail Ingredients

A basic stock of cocktail ingredients includes the following:

Spirits, liqueurs, sparkling wines, fortified and aromatised wines, syrups, mixers, fruit juices, bitters;

Sauces such as Worcestershire and Tabasco sauces, tomato ketchup, vinegar;

Caster sugar, sugar cubes, and salt;

Egg white and yolk, coconut cream, milk;

Fresh fruits and vegetables (for blended cocktails) such as apples, bananas, Maraschino cherries with the stem, cucumber, grapefruit, oranges, lemons, limes, strawberriesblack and green olives, celery stalks, tomatoes, pearl onions

Fresh fruit juices: pineapple and tomato juice, tropical fruit juices.

Herbs and spices such as fresh mint, cloves, ground cinnamon and cinnamon sticks, grated nutmeg and coffee beans.

Ice which is commonly used as ice cubes, cracked ice and crushed ice. Ice is used for chilling liquids.

Cocktail Garnishes and Decorations

Garnishes have a decorative function in the presentation of a cocktail. They add flavour, affect the taste and have a strong eye appeal. Standard fruit and vegetable garnishes are made into a variety of shapes: twists, spirals, wedges, plain slices, fans, segments. Special cutters are used to create unsusual designs: melon balls on toothpicks, orange and lemon peel shaped into starlets, masks, strips, knots, different coloured fruit slices twisted together, lemon wheels twisted with cherries on toothpicks, slices of pineapple cut in eighths and used with the leaves, indented wheels, coconut curls, cucumber twirls, etc.

Slices of orange or lemon segments, cherries, mint leaves, red currants can be used fresh, frozen or into ice cubes to complement a drink.

The final aspect of drink preparation includes garnishing and decorating. An attractive presentation of the cocktail, that is its eye-appeal, depends on using the appropriate glass and decorating the drink with the last touch of garnishes that make a coctail an enticing drink.There are no limits to the bartender’s creative skills.

In addition to garnishes that may be considered as edible ornaments, decorations include a range of decorative items such as straws, stirrers, swizzle sticks, plastic figures, swords, miniature umbrellas, etc. A small quantity of these are stored in large-sized glasses on the back bar next to the food garnishes. They are used to lift or secure the garnishes in the drink.

Tips for dispensing drinks

Look glasses carefully and discard any presenting grease smears, fingerprints, cracks or chipped rims.

Serve cocktails in the correct glasses with suitable accompaniments.

Remember not to put fizzy water or sparkling wine into a mixing glass, shaker or blender.

When preparing a drink with ice, put ice into the glass first and add liquids after.

Never fill a glass to the brim, as this makes drinking difficult

If you get a mixed order for drinks, remember to make the cocktails after the other drinks. Always serve freshly-made cocktails.

If you get a mixed order for cocktails, then long drinks come first and short cocktails after.

Stemmed glasses should be held by the stem to keep the drinks chilled.

Straight-sided glasses should be held by the base

Fizzy drinks keep their spark longer if they are served chilled

Garnish colas with orange slices

Garnish tonic water with lemon slice

Serve soft drinks in highballs (tall tumblers) or Old Fashioned glasses

Handling Drinks Service

|Spirits |Scotch whisky |White spirits (gin, vodka, white rum and tequila) are served with|

| |Irish whiskey |ice and lemon or lime. Tequila is often served with salt. When |

| |Bourbon whiskey |served with mixers (soda water, tonic water, lemonade, colas, |

| |Canadian whisky |etc.) they require a large-sized goblet, a highball or a tall |

| |Gin (colourless) |tumbler. |

| |Vodka (colourless) |Neat spirits are served at normal room temperature. They are sold|

| |Rum (white, golden, dark) |in legal thimble measures of either 25 or 35 ml and need a |

| |Tequila (colourless) |freezed shot glass or shooter. Whisky (with or without a mixer) |

| |Brandy |and brandy are served in a 15 to 17.5 cl goblet. Spirits poured |

| | |over ice (on the rocks) are served in an Old Fashioned glass. |

|Aperitifs |dry white wine |Wine is served in a tulip-shaped glass or a 15-20 cl goblet. |

|or |wine-based cocktails (Champagne |White wines are served lightly chilled (9-10° C). Red wines are |

|pre-dinner drinks |cocktails, Gibson, Manhattan, Old|served at room temperature. They are sold in quantities of either|

| |Fashioned, Rob Roy, etc.) |125 or 175 ml. |

| |sparkling wines |Sherry requires an Elgin glass. |

| |fortified wines: vermouth, white |Cocktails containing a mixture of liquids are garnished and |

| |Port, Dry Sherry, Madeira, |served in the appropriate glasses. |

| |Dubonnet, Lillet, Campari, Suze. |Champagne and other sparkling wines are served in a flute. |

| |Gin and Tonic, whisky, Martinis. | |

|Dessert Wines |Sweet Sherry (Cream and Oloroso) |Dessert wine is served in a 9 to 12cl goblet or tulip glass. |

| |Marsala | |

| |Madeira | |

|Digestives |liqueurs |Liqueurs’ glasses are of various capacity according to whether |

|or |brandies |they are served natural, frappé or flamed. They range from 5 to |

|after-dinner drinks |brandy- or whisky-based cocktails|11 cl Elgin or tulip glasses. |

| |(Alexander, Sidecar, Horse’s |Brandies served after a meal require a brandy balloon glass. |

| |Neck) |Speciality coffees are served in handled glasses or in 15 to 17.5|

| |speciality coffees (Irish coffee,|cl goblets. |

| |Highland coffee, Italian or | |

| |Witch’s coffee, etc.) | |

|Hot drinks |Hot toddies |Used as winter hot drinks, toddies are based on whisky, rum, |

| |Punches |brandy or port. They are served in a warm stemmed or or handled |

| | |glass of 15 or 17.5 cl capacity. |

|Soft Drinks |Mineral waters (perrier, Vichy, |Soft drinks are decorated with fruit garnishes and ice. They are |

| |Evian) |served with straws in Old Fashioned glasses or Highballs. Colas |

| |Mixers (soda water, tonic water, |are garnished with orange slices. Tonic water and bitter lemon go|

| |dry ginger ale, lemonade, colas) |with lemon slices. Fizzy drinks sparkle longer if served |

| |Fruit juices (tomato, orange, |chilled. Fruit juices are accompanied by wedges of orange or |

| |pineapple, grapefruit) |lemon placed on the rim of the glass. |

| |Squashes (orange, lemon, | |

| |grapefruit) | |

|Beers |Bitter and mild ales |Draught beer is dispensed in half-pint or pint glasses. Bottled |

| |Stouts |beer is served in glasses of 36-38 cl capacity. Coasters or drip |

| |Lagers |mats are recommemnded beneath the glasses to collect |

| | |condensation. |

Practice

1. Write a checklist of your daily activities related to preparing drinks service

2. Write the procedures you would follow to prepare a Caribbean coffee

3. Match the phrases on the left with their meaningful completions on the right

|When a glass has been broken |of any dirty glasses and full ashtrays |

|Sweep the floor in front of the bar |into a metal container |

|Do not lift glasses |use a brush and a dust pan to sweep all the pieces |

|Tables should be cleared |empty glasses and bottles from the tables |

|When clearing a table |to avoid stains and smells |

|When a drink has been spilled |try to balance their weight around the tray |

|Ashtrays should be emptied |when customers are not present |

|When carrying glasses on a tray |sponge it down with warm water and detergent |

|Collect a large tray to remove |place loose material on a tray |

|Remove spilled liquid immediately |by placing your hand over the top of the glass |

|1 |2 |3 |4 |5 |6 |7 |8 |

|neat Tequila | | | | | | | |

|Martini cocktail | | | | | | | |

|milk | | | | | | | |

|Champagne | | | | | | | |

|Water | | | | | | | |

|Campari with ice | | | | | | | |

|Grappa | | | | | | | |

|Milkshake | | | | | | | |

|Chablis | | | | | | | |

|Tonic water | | | | | | | |

|Sparkling | | | | | | | |

|wine | | | | | | | |

|Cognac | | | | | | | |

|Riesling | | | | | | | |

|Cointreau | | | | | | | |

|with ice | | | | | | | |

7. Name the parts of the glasses pointed by the arrows:

[pic] [pic]

8. Cross the correct boxes below:

|[pic] | | | |

|A |[pic] | |[pic] |

| |B |[pic] |D |

| | |C | |

Cocktail glass: A ( B ( C ( D (

Brandy glass: A ( B ( C ( D (

Highball glass: A ( B ( C ( D (

Whisky glass: A ( B ( C ( D (

Straight sided glass: A ( B ( C ( D (

Sloping sided glass: A ( B ( C ( D (

Where is the bowl? A ( B ( C ( D (

Fruit juice alone: A ( B ( C ( D (

Whisky and soda: A ( B ( C ( D (

9. Match these glasses with their names

[pic]

|1 |2 |3 |4 |

| | | | |

10. Which glasses do you use for the drinks below?

[pic]

a) Cherry brandy

b) fruit juice

c) gin, tonic water, ice cubes

d) Bordeaux

e) sparkling wine

f) whisky

|1 |2 |3 |4 |5 |6 |

| | | | | | |

Types of Cocktails

Spirits are sold in 1/4, 1/5, or 1/6 of a gill (1/4 pint). 1/4, 1/5, or 1/6 are referred to as 4 out, 5 out, or 6 out corresponding respectively to 1( fl oz 3.5 cl, 1 fl oz or 2.8 cl, 5/6 fl oz 2.3 cl. The quantities of liquid ingredients are specified in measures (msrs) or fractions of a measure. A standard measure is one-sith of a gill (5/6 fl oz), that is slightly less than one fluid ounce or 2.5 to 3 cl. A dash is equivalent to 10 drops or 1/4 teaspoon.

|[pic] |Martini Cocktail |[pic] |Manhattan Cocktail |

| |½ Martini Vermouth | |1/3 Sweet vermouth |

| |½ Gin | |2/3 Whisky |

| |dash of bitter, ice and lemon| |add a dash of angostura, a |

| |rind, shake | |cherry, and stir in tumbler. |

|[pic] |Rob Roy ½ Scotch Whisky |[pic] |Blue Hawaiian |

| |½ Sweet Vermouth | |1 msr white rum |

| |add a dash of angostura, a | |1 msr dark rum |

| |maraschino cherry or twist of| |1 msr blue Curaçao |

| |lemon peel. Stir in whisky | |3 msrs pineappe jice |

| |tumbler | |1 msr coconut cream |

| | | |crushed ice |

| | | |Blend the ingredients and |

| | | |pour into glass. Garnish with|

| | | |strip and leaves of |

| | | |pineapple. Serve with a |

| | | |straw. |

|[pic] |Screwdriver 1( msrs vodka |[pic] |Champagne Cocktail |

| |2 ice cubes | |a lump of sugar with 3 dashes|

| |orange juice | |of angostura bitter on it, |

| |1 maraschino cherry | |ice, and a little brandy in a|

| |slice of orange | |champagne glass. Fill with |

| |Pours vodka over ice cubes in| |champagne, stir and serve |

| |highball glass. Fill with | |adding orange sliver. |

| |orange juice. Garnish with | | |

| |cherry and slice of orange. | | |

| |Serve with a straw. | | |

International Drinks

Under the heading of “cocktails” are the following drinks known worlwide:

Cobblers. They are medium-sized drinks based on a champagne, spirit or liqueur. Lemon or lime juice may be added. They are served in double cocktail glass with a straw and garnished with fruit slice and a sprig of mint.

|[pic] |2 msrs of Scotch whisky |

|Whisky Cobbler |4 dashes Curaçao |

| |4 dashes Brandy |

| |slice of orange |

| |sprig of mint |

| | |

| |Fill glass with ice cubes. Stir in Scotch, Curaçao and Brandy and decorate with mint and |

| |fruit |

| |2 msrs London Dry Gin |

|Cherry Cobbler |1( msrs cherry brandy |

| |3/4 msr sugar syrup |

| |3/4 msr lemon juice |

| |Fill glass with crushed ice. Add straw and garnish with a slice of lemon, a cherry and |

| |sprig of mint. |

Collins. They are hot weather drinks made in a tall glass with spirit, lemon or lime juice, sugar, plenty of ice and chilled soda water.

| |2msrs gin |

|Gin Collins |1msr lemon juice |

| |( msr sugar syrup |

| |3 msrs soda water |

| |slice of lemon |

| |ice cubes |

| |Fill two thirds of a large glass with ice. Add gin,lemon juice and with soda |

| |water and stir well. Serve with slice of lemon, cherry and a straw |

Fizzes. They are efferveshent drinks made up of spirits or liqueurs, lemon juice, egg white, castor sugar abd soda water. They are shaken and strained into highball glass half filled with ice.

| | | |

|Gin Fizz |Gin and Tonic |Ritz Fizz |

|2 msrs gin |2 msrs gin |1 dash Amaretto |

|1 teaspoon caster sugar |5 msrs tonic water |1 dash lemon juice |

|1 msr lemon juice |( teaspoon lemon juice |1 dash blue Curaçao |

|5 msrs soda water |half slice of lemon |chilled Champagne |

| | |Mix Amaretto, lemon juice and Curaçao in |

| | |glass. Top with champagne garnish. |

Juleps. They are long drinks based on bourbon or brandy with sugar syrup, mint and crushed ice.

|[pic] | |

|Mint Julep |3 msrs bourbon |

| |1 msr sugar syrup |

| |4 fresh sprigs of mint |

| |ice cubes |

| |slice of lemon |

| | |

| |Crush part of the mint and add sugar, |

| |bourbon and ice cubes. Stir until outside|

| |of glass becomes frosted. Garnish with |

| |sprig of mint and slice of lemon |

Slings. They are drinks based on spirit with the addition of sugar, nutmeg, lemon or lime juice. They are shaken and strained into an ice-filled glass.

| | | |

|Singapore Sling |ice cubes |Shake and strain into large goblet or tall|

| |2 msrs of gin |glass over ice cubes. Fill with soda |

| |1 msr cherry brandy |water. Garnish with slices of lemon and |

| |1 msr lemon juice |orange, mint and a cherry. |

| |1 msr orange juice | |

| |1 Maraschino cherry | |

| |sprig of mint | |

Sours. They are drinks based on lemon juice with the addition of little sugar syrup, a spirit or liqueur, ice and garnishes. They are shaken and strained into a whisky tumbler.

|[pic] |1 msr Midori (green coloured melon liqueur made in Japan) |

|Melon Sour |1 msr Scotch |

| |1 msr lemon juice |

| |1 teaspoon sugar syrup |

| |cracked ice |

| |Shake until frosty and strain into glass. Garnish with melon balls and a cherry. |

Useful Phrases and Words

a dash of (uno spruzzo di), eggwhite (albume), a lump of sugar (una zolletta di zucchero), a pinch of (un pizzico di), lemon rind (buccia di limone), orange sliver (pezzetto di arancia), castor sugar (zucchero molto fine), a sprig of mint (un ramoscello di menta).

| | |

|to add aggiungere |to pour versare |

|to chill raffreddare, mettere in fresco |to put in mettere |

|to decorate guarnire |to rim bordare, cerchiare |

|to dip immergere |to saturate inzuppare |

|to fill with riempire di |to serve servire |

|to frost brinare |to shake agitare |

|to garnish guarnire |to sprinkle spruzzare, spargere |

|to mix mescolare |to stir mescolare |

|to pass through passare per |to strain colare, filtrare |

| |to top colmare, completare |

Practice

1. Say the Italian equivalents to the following instructions:

1. add a knot of lemon peel

2. cut into thin slices

3. cut shapes from fruit peel

4. dry the glass while still warm

5. fill the glass to the brim

6. frost the rim of the glass

7. handle the glass by the stem

8. hang spiral over the glass rim

9. place slice on edge of glass

10. polish the glass with a soft cloth

11. rinse the glass in hot water

12. serve in a champagne flute

13. serve in a chilled glass

14. shake briskly

15. spear olive with cocktail pick

16. squeeze lemon juice

17. strain into chilled glass

18. tie peel strips into knots

19. top up with soda water

20. twist slices using cocktail sticks

2. Match the phrases in the left column with their correct Italian equivalents:

|cut off a slice |taglia fette per il lungo |

|cut into slices |taglia in fette trasversali |

|cut slices lengthwise |taglia verso il centro della fetta |

|cut slices crosswise |taglia a metà verso il centro |

|cut into crosswise slices |taglia la fetta a metà |

|cut into lengthwise slices |tagliane una fetta |

|cut into centre of slice |taglia la fetta verso il centro |

|cut the slice through to the centre |taglia in fette longitudinali |

|cut the slice in half |taglia a fette |

|cut halfway to the centre |taglia fette di traverso |

|1 |2 |3 |4 |5 |6 |7 |8 |

|Vermouth | | | | | | | |

|Gin | | | | | | | |

|Midori | | | | | | | |

|Whisky | | | | | | | |

|Vodka | | | | | | | |

|slice of lemon| | | | | | | |

|Curaçao | | | | | | | |

|Champagne | | | | | | | |

|Angostura | | | | | | | |

|Brandy | | | | | | | |

|Rum | | | | | | | |

|mint | | | | | | | |

|cherry | | | | | | | |

|sugar | | | | | | | |

|lemon juice | | | | | | | |

|slice of | | | | | | | |

|orange | | | | | | | |

|soda | | | | | | | |

The Gallery: this welcoming venue of the Cavendish Hotel is one of the most renowned cocktail bars in London. The interior features original paintings all around. The atmosphere is relaxed and the service pleasant. An increasing variety of people now make their way to the Gallery because of the international cocktails, fine snacks and light meals they are served. Worth mentining snacks are ‘Turner’s Catch’ (deep fried scampi and trimmings) and ‘The Toulouse’ (home made paté). The bar serves daily morning coffee, buffet lunch, dinner and afternoon tea. Open to non-residents and non-diners.

[pic]

Have you

heard about

The

Gallery?

It’s on the first floor of the Cavendish Hotel and it’s the showpiece for a collection of contemporary works of art by such famous names as Patrick Caulfield, Alan Davie, Patricia Faulkner and many others.

The Gallery serves a delicious selection of snacks all with an artistic flavour. There’s “The Apprentice” a glass of our house red or white wine and cheese. “Turners Catch” deep fried scampi served with french fries and tartare sauce. “The Gallery Palette” a selection of mouth-watering Hors D’oeuvres. and to complement this, we offer you a comprehensive wine list.

We also offer you the most intriguing cocktails in town, “Mad Dogs and Englishmen”, “St. Louis’ blues”, to name but two. And from 5.30pm it’s cocktail time at The Gallery, when Andrew Cushing’s piano music will soothe your cares away and get you started for what’s left of the day.

Perfect for a quick business lunch, a speedy snack before or after the theatre, or simply meet your friends for a drink and a chat.

Open every day 11am-11pm

THE GALLERY, CAVENDISH HOTEL, JERMYN ST, W1

Tel: 071-930 2111

1. Refer to the text and find synonyms with the folloing words:

1. extremely delicious

2. to add new features

3. informal conversation

4. only

5. to calm

6. complete

7. worries

8. appealing

2. Refer to The Gallery ad and fill in the card below:

THE GALLERY CARD

COCKTAIL BAR ‘S NAME:__________________HOTEL’S NAME:_________________________

ADDRESS & TEL No:______________________________________OPENING HOURS:_______

ARTISTIC FEATURES:_______________________________________________________

____________________________________________________________________

FOODS AND DRINKS SERVED:__________________________________________________

SPECIAL COCKTAILS:_______________________________________________________

SPECIAL SNACKS:_________________________________________________________

MEAL CHOICES:__________________________________________________________

ENTERTAINMENT OFFERED:__________________ENTERTAINER’S NAME:___________________

WINE LIST: YES ( NO (

OPEN TO HOTEL RESIDENTS: YES ( NO ( NON-RESIDENTS: YES ( NO ( NON-DINERS: YES ( NO (

Ordering drinks

[pic]

Situational Phrases

This is what the customer may say:

|I'd like....., please |a soft drink |

|I think I'll have... |a tomato juice |

|Can you get me... |a Scotch whisky |

|Could I have.... |some mineral water |

|How do you serve a... |a strong black coffee |

|Could I have |a gin and tonic |

|Do you have.... |an apéritif |

| |a cool drink |

| |some tonic water |

| |a Campari |

| |an orange squash |

| |the bar menu |

A bottle of beer / a Heineken, please

A Martini dry, please

A double Scotch on the rocks

This is what the barman or lounge waiter may say:

Certainly, Sir/Madam

Can I get you...?

Can I suggest a soft drink?

Would you like...?

How about a Perrier?

May I have your key card?

Shall I charge this to your room?

What’s your room number?

You’re a resident, aren’t you?

Short dialogues

Customer A Martini cocktail, please

Barman Yes, sir. Dray or sweet?

Customer Dry, please. Have you got any snacks?

Barman Yes, sure. Here they are

Customer Would you mind telling me the Manhattan ingredients, please?

Barman Certainly, sir. They are whisky, vermouth, a dash of bitters and ice cubes

Customer Any garnishes?

Barman Yes, sure. A cherry and a knot of lemon peel

Barman Good afternoon. Would you like anything to drink?

Customer I'd like a gin and tonic.

Barman Certainly, Madam. (pause)

Here you are

Customer Thank you

Barman Anything else, sir

Customer Thank you. My bill, please

Barman Here it is

Customer How much is that?

Barman That'll be six pounds, sir.

Waiter Would you mind sitting here, madam?

All the other tables are occupied.

Customer Thank you.

Waiter What can I serve you?

Customer A good cup of tea and some snakes, please

Waiter OK. Tea and snakes. Are you a hotel resident?

Customer Yes, I am. My room number is 420

Waiter Thank you, madam.

Customer Good evening

Waitress Good evening, madam. What would you like tonight?

Customer A roast chicken salad, please

Waitress Anything to drink?

Customer Yes, bring me a milkshake

Waitress Which flavour do you like better?

Customer Strawberry, please

Waitress Roast chicken salad and a strawberry milkshake. Thank you, madam.

[pic]

American Cafe Bistro

|DUBONNET £3.80 |[pic] |

|Dubonnet, Tonic Water & White Wine | |

|BLUE HAWAIIAN £4.60 | |

|Pineapple Juice, Light Rum, Blue Curaçao, Coconut Cream |BUCKS FIZZ £3.80 |

|TEQUILA SUNRISE £3.80 |Orange Juice, Chilled Champagne & Dash of Grenadine |

|Tequila, Orange Juice & Grenadine |SILK STOKINGS £4.60 |

|PARADISE £4.60 |Tequila, White Crème de Cacao & Grenadine |

|Southern Confort, Amaretto, Vodka, Grenadine, Pineapple & |CREOLE £3.80 |

|Orange / Lime Juice |Rum, Orange Juice, Pineapple Juice & Coconut milk |

|MANHATTAN £3.80 |STRAWBERRY |

|Canadian Club Whisky, Sweet Martini & Angostura Bitters |DAIQUIRI £4.60 |

|MARTINI DRY £3.80 |Light Rum, Strawberry Liqueur & Fresh Strawberries |

|Gin & Sweet Vermouth |SCREWDRIVER £3.00 |

|ROB ROY £4.60 |Vodka & Orange Juice |

|Wisky, Vermouth & Angostura Bitters |GRASSHOPPER £4.60 |

|GIMLET £3.80 |Crème de Menthe, White Crème de Cacao & Crean blended with |

|Vodka or Gin with Lime Juice |Vanilla Ice Cream |

|PIMMS £3.80 |PASSION FRUIT |

|Pimms No1, Ginger Ale & Lemon |COCKTAIL £3.80 |

|BLOODY MARY £3.80 |Amaretto, Passion Fruit & White Rum Spirit, Strawberries and |

|Vodka, Tomato Juice & selected Spices |Cream |

|STRAWBERRY DAWN £4.60 |ZOMBIE £4.60 |

|Strawberries, Gin and Coconut Cream |Dark Rum, Jamaican Rum, Light Rum, Lemon Juice, Passion Fruit |

|PINA COLADA £4.60 |Juice, Apricot Brandy & Cherry Brandy |

|Rum, Pineapple Juice, Coconut milk |KIR £4.60 |

|MAI TAI £4.60 |Crème de Cassis & Chilled Dry White Wine |

|Rum, Pineapple Juice, Orange, Curaçao, Lime Juice & Grenadine | |

|PINK LADY £3.80 | |

|Gin, Grenadine & Egg White | |

|SHERRY FLIP £3.80 | |

|Sherry, Egg & Nutmeg | |

|HUMMER £3.80 | |

|Kahlua, Light Rum, Vanilla Ice Cream & Grated Chocolate | |

|MICKEY MOUSE £3.00 | |

|Coca-Cola Float - Coca-Cola, Vanilla Ice Cream & Cream | |

|SINGAPORE SLING £4.60 | |

|Gin, Cherry Liqueur, Grenadine & Soda | |

|CHI CHI £3.80 | |

|Vodka, Pineapple & Coconut | |

|BOO BOO'S | |

|SPECIAL £3.80 | |

|Pineapple Juice, Orange/Lemon Juice, Grenadine and Angostura | |

|Bitters | |

|OLD FASHIONED £3.80 | |

|Whisky, Soda Water & White Wine | |

|MARGARITA £4.60 | |

|Tequila, Lime Juice & Cointreau | |

Here follows an extract from the cocktail lounge menu served by the Britannia Hotel Inter Continental of London:

| | Britannia Hotel |

| |Inter Continental |

| |Cocktail Lounge Menu |

|[pic] | |

| |Traditional Cocktails £4.45 |

|Junon Cocktail |Martini Cocktail |

| |Bombay gin with a hint of vermouth |

|2 spoons of pineapple juice |Manhattan |

|1/3 dry vermouth |Canadian whisky or Bourbon, vermouth and Angostura |

|2/3 vodka |Old Fashioned |

|Add soda water and garnish with a pineapple |Bourbon, sugar and Angostura |

|slice. |Sours |

| |Your choice of spirit shaken with lemon juice, sugar and bitters |

| | |

| |New World Arrivals £4.55 |

| |Long Island Iced Tea |

| |Vodka, gin, white rum, triple sec, tequila, and a splash of coke |

| |New Orleans Fizz |

| |Gin, lemon, seltzer and a hint of orange |

| |California Dream |

| |Amaretto, white rum, peach juice and cream |

| | |

| |Champagne Cocktails £6.50 |

| |Bellini |

| |Peach liqueur and champagne |

| |Britannia Fizz |

| |Brandy, Cointreau, orange juice and champagne |

| |Kir Imperial |

| |Framboise liqueur and champagne |

| | |

| |Non Alcoholic £3.45 |

| |Cincinnati |

| |Orange juice, pineapple, grapefruit and grenadine |

| |Shirley Temple |

| |Dry ginger ale and grenadine |

| |Virgin Mary |

| |Tomato juice with all the trimmings |

[pic] 1. Listen to ''Ordering at the Bar'' and tick (() the box corresponding to the four customers' orders. Specify in the ''other'' column any new items.

| |whisky |gin |tonic |Martini |tea |other |

|1st customer | | | | | | |

|2nd customer | | | | | | |

|3rd customer | | | | | | |

|4th customer | | | | | | |

2. Working with a partner, refer to Britannia Hotel Cocktail Lounge Menu and take turns to ask and answer questions like these:

- What ingredients does California Dream have?

- It has amaretto, white rum, peach juice and cream.

- How much do you charge it?

- £4.55 (four pounds fifty-five pence)

- Which other cocktails are the same price?

- Long Island Iced Tea and New Orleans Fizz

3. Working with a partner, take turns to ask and answer questions like these:

|Does Mary like orange juice? |Does she like cognac? |And vermouth? |

|Yes, she does. |No, she doesn't |She thinks that's all right. |

| |I like |I don't like |That's all right |

|[pic] |orange juice |cognac |vermouth |

| |Campari |beer |Maraschino |

| |Dubinnet |grapefruit juice |Kümmel |

| |sherry |tea |Curaçao |

| |Cinzano |vodka |Anisette |

| |Martell |rum |Apricot |

| |Courvoisier |tequila |Cherry |

| |Hennessy | | |

4. Underline the right item

1. Tequila Sunrise comprises orange juice / pineapple juice

2. Coconut milk is an ingredient of Piña Colada / Margarita

3. Screwdriver is made of whisky and orange juice / vodka and orange juice

4. Gin / rum is the basic spirit of Mai Tai

5. I prefer a Martini Dry because of its lime juice / sweet vermouth

6. I can't serve a Bucks Fizz because I haven't any champagne / soda water

7. I take a Pink Lady because I like the flavour of grenadine / angostura

8. Coconut cream / coconut milk is used when preparing a Strawberry Dawn

9. If you like lime juice I suggest you a Manahattan / Gimlet

6. Cross (X) the box corresponding to each of the items below

| |Aperitif |Mineral water |Soft drink |Cognac |Spirit |Liqueur |

|Anisette | | | | | |X |

|Gin | | | | | | |

|Lemonade | | | | | | |

|Sherry | | | | | | |

|Gran Marnier | | | | | | |

|Martell | | | | | | |

|Martini | | | | | | |

|Lime | | | | | | |

|Crodo | | | | | | |

|Vichy | | | | | | |

|Whisky | | | | | | |

|Cointreau | | | | | | |

|Ginger | | | | | | |

|Perrier | | | | | | |

|Remy Martin | | | | | | |

Asking for the bill

Read the following dialogue and fill in the Bill form on the right

-----------------------

Dialogue

(W=waiter / C=customer)

W: Anything else, Sir?

C: No, thank you. Can I have the bill, please?

W: Certainly, Sir. ....Here it is.

C: Eh... sorry. What’s this item here?

W: That’s the tea and biscuits your wife had. It’s £3.80 all together.

C: And this is my cocktail which is another £4.70. What’s 85p?

W: That’s the service we charge... plus VAT.... that makes up to £10.75

C: That’s all right, thank you. Here is a £10 note and 2 pounds more. That’s o.k.

W: Thank you, Sir.

[pic]

CREST BAR

Date: March 2, 1994

Bill No. 57

ITEM

PRICE

Tea&Biscuits.........

Piña Colada............

£3.80

£4.70

£8.50

£0.85

£1.40

£10.75

Sub Total

Service

VAT 15%

Grand Total

WINTER BAR

C: Waiter, please.

W: Coming soon...what else would you like?

C: The bill, please.

W: Yes, Sir. ...well you ordered a dry Martini, that’s one pound sixty pence. Then a Sherry for the lady. That’s another one pound forty pence and....a portion of salted almonds which is one pound more. That makes four pounds...four pounds sixty pence including VAT.

C: Eh... and service?

W: All prices include service.

C: Well, then. Here are five pounds. That’s all right

W: Thank you, Sir.

Date: .....................

Bill No.: .........

Grand Total

VAT 15%

Sub Total

PRICE

ITEM

................
................

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