Complete Beverage Guide Part 1

MARRIOTT COMPLETE
GUIDE TO BEVERAGE
Table of Contents
Introduction and the Certification Program
The Products Everything thats Need-to-Know (and Neat-to-Know) about Beers,

Spirits, and Wines
Beer
A Very Short History
Brew-niversity How beer is made, types of beers, and the styles
Beer Style Charts: A quick reference guide
Coolers, Malternatives, Hard Ciders, and Microbrews
13
Mapping the World of Beer Beer world maps The classic beers
and where they come from
Europe and Australia
15
USA, Mexico, Canada, Japan
16
17
Beer Certification Sample Questions

Spirits
Introduction and History
Distillation and Production How spirits are made
Vodka and Gin
Rum and Tequila
Whisk(e)ys Bourbon, Tennessee, Canadian, Irish, Scotch
13
Grape Spirits (Brandy, Cognac, Armagnac, Grappa) and

Other Fruit Spirits (Calvados and Eau-de-Vie)
19
Cordials
25
Other Stuff Behind the Bar Bitters, flavoring syrups (grenadine,

sweet & sour mix, orgeat)
26
Spirits style charts: A quick reference guide
28
Mapping the World of Spirits Spirits world maps The classic spirits
and where they come from
Europe
32
North America and the Caribbean
33
Spirits Certification Sample Questions
34
Table of contents continues on the next page

1 | TABLE OF CONTENTS
MARRIOTT COMPLETE
GUIDE TO BEVERAGE
Table of Contents
Wine
What is Wine? Fermentation, the basics you need to know,

glossary of wine terms
Learning to Taste Wine
From Alsace to Zinfandel The major wine styles, grapes, and regions
13
Sake The ingredients, styles, making sake
21
Wine Mini-Course Lessons and tasting sheets
24
Wine List Decoder How to know, at a glance, whats what

on the wine list: A quick reference guide
28
Understanding the Fruit Flavors in Wine Flavor map
38
Mapping the World of Wine

Flavor Map of the worlds wine-growing regions
39
France (detailed map of wine regions)
40
Europe
41
North America
42
California and the Pacific Northwest (detailed map of wine regions) 43

Southern Hemisphere (including Australia, New Zealand,
South Africa, Chile and Argentina)
44
45
Wine Certification Sample Questions
SERVICE
Beer-tending
and Mixology
Restaurant &
Lounge Beverage
Service
Beer-tending 101
Mixology 101 Techniques, tools and equipment
Cocktail Garnishes Freshness first, and the cutting techniques
15
Glassware The basics, types and shapes
20
Beer-tending and Mixology Certification Sample Questions
22
No-Sweat Wine Service
Decanting Wines
Cocktail Calling Order
10
Lounge/Bar Beverage Service Standards and SOPs
11
Pour Sizes
15
Beverage Menus: Wine List How-tos (Set-up and Pricing Basics)
16
Beverage Menus: Cocktail List How-tos (Set-up and Pricing Basics)
17

MARRIOTT COMPLETE
GUIDE TO BEVERAGE
Table of Contents
Beverage Menus: Seasonal Beverages (Set-up and Pricing How-tos)
18
Upselling Food pairing and specialty service tips
Room Service
Beverage
Banquet
Beverage
Service
Beer Recommending and pairing tips
19
Spirits Club service, fresh juices and simple syrup,

recommending and pairing tips
19
Wine Recommending and pairing how-tos
20
Restaurant and Lounge Service Certification Sample Questions
22
Service Standards and SOPs General standards Beer, wine,

spirits, ice, soda, bottled water, juice, and iced tea service
Upselling Recommending and pairing tips
10
Room Service Certification Sample Questions
13
Service Standards and SOPs Bar types and standards,

key beverage controls, cash wine sales
Banquet Bar Set-up Checklist
Wedding Beverage Service Standards and SOPs

Options/upsell opportunities, Kosher alcoholic beverages, corkage
Suggested Wine List Set-up and Pricing Strategy
14
Specialty Banquet Bars and Upselling Ideas
15
Banquet Beverage Certification Sample Questions
18
RESOURCES
COCKTAIL RECIPES

MARRIOTT COMPLETE
GUIDE TO BEVERAGE
Table of Contents
MARRIOTT GOLD STANDARD CURRENT PORTFOLIO

A complete guide to the Marriott Gold Standard portfolio, including tier charts, world
maps, and comprehensive product information.
Beer
Marriott Gold Standard Beer Portfolio Maps

North America and Japan
Spirits
Marriott Gold Standard Spirits Portfolio Maps

Europe
Wine
Marriott Gold Standard Wine Portfolio Maps

North America
Europe
Southern Hemisphere
Current Portfolio Certification Sample Questions
Introduction & the Certification Program
MARRIOTT A COMPLETE
GUIDE TO BEVERAGE
INTRODUCTION & CERTIFICATION
Beverage Certification Program
Objective The objective of the beverage certification program is to measure the degree to
which Food and Beverage associates who serve alcoholic beverages have learned from the
various components of the Complete Guide to Beverage. It is a self-paced program with no time
limits imposed on completing the various certification sections.
Who and What Based on their primary job responsibilities, F&B associates should certify on
the sections of the guide that are the most relevant to them. Specifically:
Casual Restaurant Servers
Product sections Beer, Spirits, Wine

Restaurant and Lounge Beverage Service
Marriott Gold Standard Portfolio
Specialty Restaurant Servers

Room Service Staff

Room Service section
Cocktail Servers

Cocktail Recipes
Bartenders

Beer-tending and Mixology
Cocktail Recipes
Banquet Servers

Banquet Beverage
2 | INTRODUCTION & CERTIFICATION
MARRIOTT A COMPLETE
GUIDE TO BEVERAGE
INTRODUCTION & CERTIFICATION
Banquet Bartenders

Banquet Beverage
Cocktail Recipes
Managers should certify in the same sections of content required of the associates who report to
them, as follows:
Restaurant/Lounge Managers

Cocktail Recipes
Room Service Managers

Room Service section
Banquet Managers

Banquet Beverage
Cocktail Recipes
How Each certification section will test your knowledge and understanding of the information
presented in that section of the Complete Guide to Beverage. Each sections certification test
consists of multiple choice and fill-in-the-blank questions. To be certified in that section, you will
need to answer 85% of questions correctly.
In order to prepare you for the certification, sample test questions are provided at the end of
each section. After reading through the section, you should quiz yourself using the sample
questions. Once you are confident of your knowledge, youre ready to log onto the web-based
certification. Specific instructions on how to access the certification test will be forthcoming.
Enjoy, and good luck!
3 | INTRODUCTION & CERTIFICATION
The Products Everything thats

Need-to-Know (and Neat-to-Know)
about Beers, Spirits and Wines
Beer
BEER
A Very Short History

of the Worlds Oldest Alcoholic Beverage
Beer is almost as old as human civilization itself. Pliny wrote

that the ancient Egyptians used corn to make a beer-like
beverage, and the Egyptian Book of the Dead, written
more than 5,000 years ago, refers to beer made of barley.
The earliest known beer recipe can be found on clay
tablets from Mesopotamia (the region between the
Euphrates and Tigris rivers, in modern Iraq and Syria)
dating from around 5000 B.C. From that region,
brewing quickly spread to Africa, Asia and Europe.
Our own Pilgrims apparently settled at Plymouth
Rock rather than their intended destination in the
area of Virginia because, as an early journal entry
indicates, We could not now take time for further
search or considerations, our victuals being spent,
especially our beer.
For most of civilization, beer has served as an
economical form of food, and as a way to
preserve part of the grain harvest for the long
haul (since the alcohol content acts as a preservative).
Originally, beer was made out of whatever grains (and
sometimes fruit) might be at hand. Beer was especially
prominent in regions where the possibility of wine
production was limited by climate, as in the cooler parts of
Europe (e.g., the United Kingdom, and northern Germany).
1 | BEER
BEER
The Categories of Beer

Ale was the original type of beer, made with Ale Yeasts that ferment rapidly at warmer
temperatures, resting on the top of the fermenting brew. Before the advent of
refrigeration, ale was the only brewing option. However, by the late 1700s
and early 1800s, experiments with bottom-fermenting yeast in Germany
and other cool climates yielded Lager Yeasts, which ferment more
slowly, and at lower temperatures. In 1842, a brewery in Pilsen,
Czech Republic, released the first commercial Lager now
known as Urquell. German brewers also began favoring
the lager yeasts for their brews, which were allowed to
rest in cool caves to complete their fermentation
a process called lagering, which yielded a clearer,
cleaner brew style. Following these commercial
successes, pilsner-style lagers rose quickly in
popularity, to become the dominant style in
the world of beer. Today, all of the major
American and Canadian brews are lagers
modeled on this German/east European
style.
Steam brewing,
using lager yeast at ale

temperatures, is the only truly American
form of brewing. The first public brewery
in the United States was established in 1632
by the West India Co. on what is now
Whitehall Street in New York City. Samuel
Adams and George Washington were
brewers, and at the beginning of the 20th
century, before Prohibition, the U.S. was the
brewing capital of the world, with more than
2,000 breweries. At the start of the 21st century,
the U.S. counts less than 250 breweries and
countless beer lovers!
2 | BEER
BREW-NIVERSITY
How Beer is Made
In America, beer is by far the favorite alcoholic beverage. By definition, beer is any
fermented beverage that is brewed from a cereal grain. The grain classically used for beer is
barley, but at one point or another throughout history, most every grain has been brewed into beer.
Sake, because it is brewed from fermented rice, is technically

closer to a beer than a wine. But since most of us think of sake
as a rice wine, weve covered sake in the wine section.
Classically, beer is made from just four ingredients.

Heres the recipe:
3 | BEER
BREW-NIVERSITY
Beer Brewing Process - The Steps
1
1 . M A LT I N G
The grain is moistened and heated slightly to launch
germination (sprouting).
2. KILNING
After malting, the grain is kiln-(oven) dried to give it color and to caramelize
the flavor and starches. The darker the roast of the malt, the darker the
beer. (This is similar to coffee-roasting an American roast is lighter and
yields a lighter coffee, while darker espresso roast makes coffee with
darker color and more intense flavor.)
3. MASHING
The malted, toasted barley is heated with water to extract its sugar, color
and flavor. The resulting sugary liquid is called wort.
4. BREWING
The sugary wort is boiled with hops to extract their flavor and aroma, then
fermented with yeast, which converts the sugar into alcohol.
5. CONDITIONING
After fermentation and filtration, the brew is typically allowed
to age in tanks to marry the flavors. Some hand-crafted
beers are bottle-aged without filtration, so the yeast
cells remain in the bottle as a sediment. Classic
unfiltered German wheat beers, called hefe-weizen
(hefe is German for yeast), are one such example.
4 | BEER
BREW-NIVERSITY
The Types of Beer
There are just two!

All beers fall into either the LAGER or ALE categories, named for the two yeast species used to
make beer, each of which behaves differently during fermentation:
LAGER yeasts
ALE yeasts
settle to the bottom of the fermenting vessel during fermentation, and are
usually fermented at cool temperatures.
rise to the top of the vessel during fermentation, and are usually fermented
at warmer temperatures.
5 | BEER
]
]
BREW-NIVERSITY
The Styles of Beer
Both the lager and ale categories include beer styles that range from very pale and lightbodied to very dark and full-bodied in style. In other words, ale and lager dont
refer to a particular style of beer, but rather to the species of yeast used. The style of
the beer depends more on the other ingredients the quantity, and how they are
processed:
Hops A little or a lot? If the recipe changes, the style of beer changes.
Generally, the more hops, the more pungent and bitter the beer.
Grain For classical beers based on malted barley, the style depends on two
things:
1. The quantity of malt used The more malt (which is rich and
sugary) the brewer uses, the stronger and richer the beer.
2. The degree to which the malt is toasted During kilndrying, the grain becomes toasted and caramelized, as follows:
Light toasting=light golden color grain

Moderate toasting=nut brown color grain
Heavy toasting=charred black color grain
Toasting affects the final color and flavor-intensity of the beer, just as it does when
brewing lighter- versus darker-roasted coffee beans.
The type of grain used also affects the style of the beer. Although barley is the grain
in most classical beer styles, wheat beer is its own specialty category (called weizen or
weiss beer). Wheat is also used in lambic beers. Rye beer is a rare specialty
category, and other grains such as rice are used a great deal by big-brand brewers.
6 | BEER
BREW-NIVERSITY
Understanding the Classic Beer Styles
Most beers made worldwide are modeled on one of the following traditional European
beer styles:
United Kingdom = Medium-to-dark ale styles
Germany and eastern Europe = Lighter pilsner styles
Memorize the main styles

The most popular beer styles in restaurants are, from lightest to fullest:
Name-brand Lager, Pilsner, Wheat Beer, Amber Lager, Pale Ale, Amber/Brown Ale, Stout.
If you learn a little about each of these styles (using the chart that follows), you can help
your guests find something theyll enjoy within our broad range of beer selections.
Other helpful brew clues

1. Look at the label. Many beers include the style somewhere in the name, e.g., Bass
Pale Ale, Guinness Stout, etc., so its easy to know what to expect from a bottle or
glass (if you memorize the styles!).
2. Look at the beer. In general, the darker the beer, the fuller and more intense it will be
(not necessarily more flavorful than lighter-colored beers, just heavier).
7 | BEER
BREW-NIVERSITY
Some More Definitions
Barley wine
Bitter
Faro
Framboise/Frambozen
Gueuze (GUH-zuh)
India Pale Ale
Kriek
Munchener
Oktoberfest/Mrzen
Trappist
Wit
Very high alcohol, and lots of unfermented sugars, give it a sweet and syrupy
character; meant to be bottle-conditioned (aged) for at least six months, but
holds for up to 10 years if stored in a cool, dark place.
English-style ale with pronounced bitter hop character.
A Brussels-style lambic beer brewed with rock candy flavoring.
Raspberry-flavored Lambic beer; framboise is French, and frambozen is Dutch,
for raspberry.
A blend of old and young lambic beers.
Originally developed for the English soldiers in India. The long
shipping voyage required a longer shelf-life beer. Increased hop
bitterness and higher alcohol provided that, and yielded the IPA style.
Cherry-flavored Lambic beer. Kriek is Dutch for cherry.
The beer style of Munich, Germany dark lager, very malty, almost sweet.
A coppery-colored, hoppy German lager style beer, traditionally brewed in
March (Mrzen is German for from the month of March), to
be bottle-conditioned and ready to drink in time for
Oktoberfest. Oktoberfest actually takes place in
Munich in September each year.
Strong, bottle-conditioned gueuze (see
above) from one of Belgiums Trappist
monasteries.
The Belgian style of wheat beer. In
French-speaking parts of Belgium, it is
called biere blanche (white beer). These
beers are often lightly flavored with citrus
peel, coriander and other aromatics.
8 | BEER
BEER STYLE CHARTS

Lager
STYLE
Name-Brand Lager & Ice
Beer
BODY & FLAVOR

Name-brand lager is modeled after
classic pilsner (see below)
Made From Lager Yeast
Pale golden color, light bodied;

designed for refreshment and broad
appeal
Ice Beer similar style and flavor to
name-brand lager; uses a coldtemperature brewing process, and can
be slightly higher in alcohol
Non-Alcoholic
(modeled on namebrand lagers)
European Pilsner
Kaliber
ODouls
Sharps
St. Pauli Girl
Thomasbrau
Classic eastern European beer style
Amstel Light
Becks
Grolsch
Heineken
Holsten
Pilsner Urquell
St. Pauli Girl
Warsteiner
Light body
Distinctive crisp, hoppy flavor
Name derives from Pilsner Urquell,
made in the Czech town of Pilsen,
which is the benchmark for this style
(Steam beers, Red

Lager and Honey
Brown Lager are
versions of this style)
Bud Ice
Bud Light
Budweiser
Coors
Coors Light
Corona Extra
Corona Light
Fosters
Michelob
Michelob Light
Miller Genuine Draft
Miller Lite
Molson
Molson Ice
Rolling Rock
Similar flavor and refreshment factor,

without the alcohol
Pale to yellow-gold color
Amber Lager
BRAND EXAMPLES
Style associated with turn-of-thecentury American brews

Coppery-amber color
Medium-bodied and generally hoppy
Red Lager is more a marketing
concept than a distinct style, often a
darker version of a mainstream beer
9 | BEER
Anchor Steam
JW Dundees Honey
Brown Lager
Killians Irish Red
Petes Wicked
Lager
Samuel Adams
Boston Lager
BEER STYLE CHARTS

Lager/Ale
Made From
Lager Yeast
STYLE
Bock
A classic German beer style

Traditionally a heavy, dark-colored
beer brewed in winter for spring
consumption
The heaviest bock styles sometimes
have a degree of sweetness
Wheat Beer, Weiss Beer,

Weizen Beer
Made From Ale Yeast
BODY & FLAVOR
Traditionally a summer beer, based on

malted and un-malted wheat
The classic-style wheat beer is white to
pale gold in color and cloudy due to
unfiltered yeast cells. Unfiltered
examples may be labeled hefe-weizen
(hefe is German for yeast)
Most weiss beers have a tangy flavor
and light, crisp body
BRAND EXAMPLES
American
micro-brewed bocks
(seasonals)
Ayinger Celebrator
Samuel Adams Triple
Bock
Wrzburger Maibock
Ayinger Bra Weisse
Paulaner Hefe-Weizen
Petes Wicked
Summer Brew
Samuel Adams
seasonal (e.g.
Samuel Adams
Cherry Wheat)
Schneider Weiss
Berlins ultra-tangy weiss beers are

traditionally served with a splash of
fruit syrup to balance the tartness. As
a nod to this tradition, many American
breweries add a fruit flavor to their
wheat beers
Lambic Beer
Lambic beers are a special class of

wheat (and barley)-based beer brewed
in Belgium with wild yeasts that settle
naturally on the top of the fermenting
brew (as opposed to laboratory yeasts
which are added to launch the
fermentation of most beers). These
wild yeasts cause a long, slow
fermentation that yields an intense,
tangy, malty-style beer
Some are flavored with fruit in which
case the beer is named for the specific
fruit (example: kriek=cherry)
10 | BEER
Boon
De Troch
Lindemans
Framboise
BEER STYLE CHARTS

Ale
STYLE
Pale Ale/
India Pale Ale (IPA)
BODY & FLAVOR

The classic English ale style
Deep gold to copper in color
Made From Ale Yeast (continued)
Full-flavored and medium-bodied

Malty, with hoppy bitterness especially
in the aftertaste
India Pale Ale is an extra hoppy
version. The style developed when
English brewers, producing beer for
troops stationed in India, added extra
hops to preserve the beer during
shipment
Belgian/Abbey Style Ales
Brewed in one of the remaining beer

abbeys in Belgium; usually amber or
brown and strong (4.7% to 12%
alcohol by volume)
Very yeasty and full-flavored
BRAND EXAMPLES
Bass is the benchmark
pale ale
Fullers IPA
Gearys Pale Ale
Red Hook IPA
Samuel Adams India
Pale Ale
Sierra Nevada Pale Ale
Affligem
Chimay
Corsendonk
Duvel
Orval
Often fruity and bittersweet
Amber Ale, Nut Brown Ale,

English Bitter (Extra
Special Bitter or ESB)
Darker, due to heavier toasting of the

malt
Often less hoppy than pale ales, giving
a smoother, nutty flavor
English bitter is an extra hoppy version
Amber:
Petes Wicked Ale
Brown:
Newcastle Brown Ale
Samuel Smiths Nut
Brown Ale
Bitter:
Fullers ESB
Oregon ESB
Red Hook Extra Special
Bitter (ESB)
11 | BEER
BEER STYLE CHARTS

Ale
STYLE
Porter
BODY & FLAVOR

A very dark, toasty-flavored English
beer style
Made From Ale Yeast (continued)
Some tasters compare the flavor to

espresso coffee
Stout, Oatmeal Stout,

Imperial Stout
Classic Irish beer style

Opaque, black
Very full-bodied and dense with
toasty, charred flavors (some say
chocolaty!) and a characteristic creamy
head
Oatmeal Stout means that a
proportion of oats is used along with
barley during the brewing process
12 | BEER
BRAND EXAMPLES
Gearys Porter
Samuel Adams Honey
Porter
Samuel Smiths Taddy
Porter
Sierra Nevada Porter
Guinness is the
benchmark stout
Murphys Irish Stout
Samuel Smiths
Imperial Stout
Samuel Smiths
Oatmeal Stout
COOLERS, MALTERNATIVES,
HARD CIDER AND MICROBREWS
Coolers and Malternatives
The main flavoring agent for beer, which is hops, creates its distinctive style. Many branded coolers
and malternatives are similar to beer, in that they use malt as the base for fermentation,
but are quite different from beer in their flavor profile. Here are the main types and styles:
Coolers
Bartles and Jaymes, and other such coolers, originally were winebased. Although most of the key cooler brands are now malt-based,
they have retained the wine/fruit flavor profile.
Malternatives
This category of malt beverages includes brands named for

popular spirits, e.g., Smirnoff and SKYY. Although the products
do not contain any of the branded spirits for which they are
named, they gain the attention of guests familiar with those
brands. They are malt-based, and often flavored to taste like
a popular cocktail. Although not named for a spirit, hard
lemonades and iced teas would also be considered
malternatives.
Hard Cider
Hard cider is fermented from apples, or sometimes a blend of apples and
up to 25% pears. Classically, hard ciders hail from cooler climates such as
England and the north of France, where they remain very popular. Hard cider also
played a major role in the early American diet, as it made use of cider apple varieties
(which are generally too tart for eating raw). The hard cider tradition also remains very
strong in northern Spains Basque region. Hard cider may be bottled with carbonation
or without, or may be shipped in kegs and served on tap, like beer. The French style of
hard cider, sometimes called French farmhouse-style cider, is often bottled in wine bottles,
and sealed with a cork. Perry is the name used for hard cider based on pears (and it may contain
up to 25% apples).
13 | BEER
COOLERS, MALTERNATIVES,
HARD CIDER AND MICROBREWS
Microbrews
Although there is no legal definition for the term
microbrewery, it is commonly accepted by the
brewing industry to mean a brewery that
produces less than 15,000 barrels (465,000
gallons) annually. That may sound like a lot,
but in fact, a big brand brewery such as
Budweiser or Miller can produce close to a
half billion gallons per year, or more.
In practice, the term microbrew is
generally applied to a local or regional
beer only available in a small area, at
most a few states. In general,
microbreweries have a reputation for
high quality products covering many
different beer styles, and are wonderful
additions to any Gold Standard beer
program. Offering a selection of local,
specialty, and microbrews provides
guests with the opportunity to sample
regional and specialty products they might
not normally get to try.
Note that as some of the leading microbrews
begin to exceed the production limits of the
commonly accepted microbrewery definition, they
have started to introduce other terms such as craft
brewery to emphasize the distinctive, handmade nature of
the products.
14 | BEER
BEER - MAPS

Classic Beer-Producing Regions of Europe and Australia
IRELAND
Stout
Oatmeal Stout
Imperial Stout
SCOTLAND
NORTH SEA
RUSSIA
GERMANY
ENGLAND
NETHERLANDS
Pale Ale
European Pilsner
India Pale Ale (IPA)
Brown Ale
Porter
Extra Special Bitter (ESB)
European Pilsner
Bock
Wheat Beer
Weiss Beer
Weizen Beer
BELGIUM
CZECH REPUBLIC
Belgian/Abbey-Style Ales
Lambic Beer
Witbier (Biere Blanche)
European Pilsner
FRANCE
ATLANTIC OCEAN
ITALY
PORTUGAL
SPAIN
MEDITERRANEAN SEA
AUSTRALIA
Name-brand Lager
Classic European Style Pilsner

Classic English & Irish Ales
Classic German Dark Lager
Abbey-Style Beers
(strong, dark, malty ales)
15 | BEER
BEER - MAPS
USA, Mexico, Canada, Japan

Major Beer-Producing Regions of North America and Japan
CANADA
Name-brand Lager & Ice Beer
(including Light Beer)
UNITED STATES
Name-brand Lager & Ice Beer
(including Light Beer & Non-Alcoholic versions)
Microbrew
(Microbrews may be made in most any classic style)
Amber Lager
(Steam Beers, Red Lager & Honey Brown Lager
are also versions of this style)
ATLANTIC OCEAN
PACIFIC OCEAN
MEXICO
JAPAN
Name-brand Lager
Sake
Name-brand Lager
Beer Styles Similar to
Classic European Pilsners
Classic English & Irish Ales
SOUTH PACIFIC OCEAN
16 | BEER

Classic German Dark Lagers
BEER CERTIFICATIONCertification
Sample Questions
1
Stout is a beer style traditional to what famous

brewing country?
a. United States
b. England
c. Australia
d. Belgium
Lambic beer comes primarily from what country?
During the beer brewing process, ale yeasts do which of the

following
a. Ireland
b. England
c. Holland
d. Germany
a. Rise to the top of the

fermentation vessel
b. Sink to the bottom of
the fermentation vessel
a. Grapes
b. Malt
c. Yeast
d. Hops
The main flavoring agent for beer is
Hard cider can be fermented from
a. Apples and Pears

b. Grains
c. Hops
d. Lemons
Hard cider may be carbonated or noncarbonated..
a. TRUE
b. FALSE
a. Slightly lower in alcohol

b. Slightly higher in alcohol
Ice beer can be
a. Winter beer
b. Summer beer
c. Non-alcoholic beer
d. Red beer
Wheat beer is traditionally a
Wit is a style of wheat beer that comes from what

country?
10
a. Germany
b. Australia
c. United States
d. Belgium
a. Give bitter aroma to beer

b. Act as a preservative in beer
c. Usually give beer a slight bitterness
or bite, often in the aftertaste
d. All of the above
Hops
Answers: 1) a, 2) d, 3) a, 4) d, 5) a, 6) a, 7) b, 8) b, 9) d, 10) d
17 | BEER
Spirits
SPIRITS
An Introduction
Spirits are made by the distillation of alcoholic beverages (such as wine or beer)
fermented from a wide variety of raw materials most commonly grains,
fruits, and other plants. The fermentation of those ingredients produces
alcohol, and distilling then concentrates and increases that alcohol
content.
The method of distilling was invented thousands of years ago,
when man discovered that heating a low alcohol fermented
liquid (such as beer or wine) causes its alcohol to vaporize
and separate from the rest of the liquid (which is mostly
water). Collecting and cooling those alcohol vapors
returns them to their liquid form, but with a higher
alcohol percentage. The philosopher Aristotle gave
the name spirit to the resulting distillate.
History
The ancient Egyptians were the first known
distillers, but they used the technique to produce
alcohol for cosmetics rather than for drinking. The
Chinese were performing a type of distillation over
3,000 years ago. Around 800 B.C. the process of
distillation was recorded in India and Japan. Records
of distillation in Western Europe are vague. One of the
most famous early references dates back to King Henry
IIs invasion of Ireland in the 12th century A.D., upon
which he discovered the locals drinking a distilled beverage
they called uisge beatha (OOS-kuh bah), which means water
of life,* and from which the word whisk(e)y is thought to derive.
1 | SPIRITS
SPIRITS
An Introduction
Commercial production of spirits was launched by Dutch merchants, who in the 16th century
began making brandewijn (burnt wine the precursor to brandy) by heating,
as a way to reduce the shipping costs and spoilage rate of wine. The distillation
reduced the water content, and thus the weight and cost, of the wine
shipment, and the higher alcohol helped to preserve the product
during shipping.
Alcoholic beverages of all types whether beer, wine,
or spirits have nearly always been made with local
ingredients. Usually the most plentiful, and hence
cheapest, grain or starch available is converted into
the spirit of choice. In cool climates, grains like barley
for whisk(e)y, and potatoes or beets for vodka, are
popular choices for local spirits. Wine is a
common base in moderate climates, such as in
French Cognac, Armagnac, and Spanish
brandy. In warm climates such as the
Caribbean, sugar cane is the base for rum.
And the local agave plant in Mexico is used for
tequila.
* Brainiac Fact:
Its the Water of Life, no matter how
you say it or spell it. Many modern-day spirit
names are derived from terms that translate
as water of life from their native dialect.
Some examples:
Water of Life =
Uisge beatha is Irelands historical name which
evolved to become whisk(e)y, a term used
worldwide for grain-based, oak-aged spirits.
Eau-de-vie, the French term, covers a wide range of
colorless, unaged, pure fruit distillates from both France and
Switzerland.
Zhinzennia Voda of Poland yielded the term Vodka.
2 | SPIRITS
DISTILLATION
How Spirits are Made The Ingredients

Spirits are made from four main ingredients:
1. Base Ingredient A sugary or starchy base ingredient, whose sugars can be fermented, as in
the process of making beer or wine.
2. Yeast A single-celled organism that converts the sugar from starchy or sweet base
ingredients into alcohol.
3. Water As with brewing, local water is frequently a key factor in the quality and style of the
spirit, especially for grain-based spirits such as whisk(e)y and vodka.
4. Flavorings Some spirits owe their character to the addition of distinctive flavoring
ingredients. These can include herbs, spices, honey, fruits, and vegetables. The skys the
limit!
Some common examples of base ingredients and the spirits they produce:
Base Ingredient
Spirit
(all base ingredients must be fermented prior to distillation)
Wine fermented from grapes
Cognac, Armagnac, Brandy
Beer fermented from grain
Whisk(e)y
Fermented potatoes, barley,

rye and other starches
Vodka
Fermented molasses, free run sugar cane

juice or cane syrup
Rum
Fermented agave plant juice
Tequila
Fermented fruit juice
Calvados, Eau-de-vie
3 | SPIRITS
SPIRITS
Spirits Production The Steps

Juicing (via crushing or pressing) for fruits
or other sugary bases to extract their liquid
or
Malting
Milling
For grains
Mashing
then
Fermenting
Fermenting
Distilling
Malting The grain or starch

is moistened and heated
slightly to launch germination
(sprouting), which causes
the grains starches to convert
to fermentable sugars.
Fermenting
Milling After malting, the

grain is milled into smaller
pieces to expose the sugars.
Aging
(optional)
Fermenting
Mashing The milled grain

or starch is heated with water
to extract its sugar.
Fermenting
The sugary liquid either mash, or pressed juice (from fruit, sugar cane, agave, etc.) is fermented
with yeast, which converts the sugar into alcohol, and creates flavoring components called
congeners.
Distilling
After fermentation, the alcoholic liquid is processed (usually multiple times) in a still, to
concentrate the alcohol and, for neutral spirits such as vodka, to remove the flavoring
congeners. During each successive distillation, the removed congeners may be redistilled to
ever-finer purity levels. Whisk(e)ys and some brandies preserve a proportion of congeners in the
distillate, for flavor.
Types of Stills
Do you want full flavor, or smooth refinement?
The answer to that question determines the type of still used:
Pot Still; or
Continuous Still
4 | SPIRITS
SPIRITS
Spirits Production The Steps

Types of Stills (cont.)
At its simplest, a still is just a closed, heated container to vaporize the alcohol, a condenser to
collect the vapors, and a receptacle to catch the dripping vapors as they are cooled and returned
to liquid form.
Pot stills, the original stills, developed from that principle. They produce just one batch at a
time, according to the size of the still (anywhere from a few hundred gallons to tens of thousands
of gallons). The design of the pot still preserves most of the congeners (flavoring agents) in the
spirit. As such, pot stills are used for most hand-crafted brown goods and sipping spirits.
Continuous stills cycle the spirit continuously through successive containers, usually columnshaped, that repeatedly heat, cool and refine the spirit, as each pass through the distillation cycle
removes the flavoring congeners. These stills are commonly used for white goods such as vodka,
where clarity and purity are crucial to the style and quality of the spirit.
Aging
Many spirits are aged in casks (usually of oak), to mellow, harmonize and flavor the spirit.
Which spirits are aged?

Some spirits, like whisk(e)y and Cognac, are always aged, while others, like rum and tequila, may
or may not be aged. Vodka is seldom, if ever, aged. Because the cask aging also imparts a
coppery or golden-brown color, spirits aged in this way are commonly called brown goods.
Why barrels?
Traditionally barrels were used for convenience and durability during shipping. But it soon
became clear that, as with wine, barrel aging could mellow and improve the taste of the
spirits shipped therein. Gradually barrel aging became an important factor in the style of many
spirits. Modern distillers are very particular about the barrels they use. Heres what the distiller
has to decide when it comes to barrel aging:
Old barrels or new?
Some spirits are aged in new white oak barrels, while for others, used barrels are employed.
A new oak barrel will impart more flavor to the spirit, a used barrel less flavor. Spirits
produced in continuous stills, which are usually lighter, are often aged in new oak barrels.
Spirits produced in pot stills, which are generally more flavorful, are usually aged in used oak
barrels, whose flavor is less strong. Barrels whether new or used may be charred to add a
smoky, toasty flavor and aroma.
How much time in the barrel?
Spirits may be barrel aged for anywhere from just a few months, to several decades.
5 | SPIRITS
SPIRITS
A Few More Definitions

Brown goods
Not an official term, but a commonly used nickname for the category of spirits with
an amber-brown color due to aging in oak barrels; namely, whisk(e)y (all kinds) and
aged rums and tequilas.
Casks
Wooden barrels, usually of oak, used for aging spirits. Cask aging contributes an
amber-brown color, rich flavor and scent (described as smoky, toasty, caramel,
spicy and vanilla, among other things), fuller body, smoothness, and complexity to
the spirit.
Heads
The first liquid to emerge from the still during distillation. This liquid is often
pungent and full of impurities, and thus is usually either redistilled or discarded.
Heart or Middle
Distillate
The middle or center run of liquid to emerge from the still during distillation
(between the heads and the tails). This is considered to be the purest, best
part of the distillation. This is the portion that is most often used to create the final
spirit to be bottled.
Proof
Tails
White goods
An expression of the alcohol content of a spirit. In the United

States, proof on a spirit label is twice its alcohol content,
by volume. Example: a vodka that is 80 proof is 40%
alcohol by volume.
The last or final liquid to emerge from the still
during distillation. This liquid is very low in
alcohol and full of impurities. This run of
liquid is usually either redistilled or
discarded.
The opposite of brown goods above
the nickname for non-oak aged, clear
spirits such as vodka and gin.
6 | SPIRITS
VODKA & GIN
Vodka
Category Profile:
Vodka originated in the Nordic countries and Russia in the 14th

century. The name vodka is derived from the Polish phrase Zhinzennia Voda,
meaning the water of life.
Main Ingredient:
Traditionally vodka was made from the cheapest and most plentiful starch
available locally originally potatoes in Russia and Poland. Most commercial
vodkas today are based on grains such as barley, rye or wheat (potato vodka remains as a specialty style).
Production:
Most vodkas are distilled repeatedly in a continuous still to achieve the clean,
neutral taste that makes them such popular mixers. To further enhance the
flavor purity, many vodkas are refined by charcoal filtration, leaving only the subtlest hint of scent and
flavor. Flavoring essences such as fruits and spices may be added at this point (see flavored vodka
below).
Classification:
Although there are no official quality classifications, many vodkas tout the
quality of the grain or water source used, and their purity owed to multiple
distillations and painstaking filtration.
Aging:
Vodka is almost always bottled without aging.
Purpose:
The ultimate mixer, vodka plays a starring role in many classic cocktails
including the Martini, the Screwdriver, the Cosmopolitan and the Bloody Mary.
To properly mix a Bloody Mary, roll it before you garnish: build the ingredients with ice in your
mixing or serving glass, then pour the entire mixture into the metal half of your mixing tin, then
back into the glass. This distributes the vodka and seasonings, for a better-tasting drink. (But,
dont shake shaking tomato juice creates an unappetizing froth.)
Some popular vodka flavors: Apple

orange) Peach Pepper Vanilla
* Berries (currant, raspberry) * Citrus (lemon, lime,
7 | SPIRITS
VODKA & GIN
Gin
Category Profile:
History credits Franciscus Sylvius, a 17th-century Dutch medical

professor, with the invention of gin. In search of an inexpensive
medicine with the diuretic properties of juniper berry oil, he distilled the juniper berries with
neutral grain spirits to create a digestive tonic. Lucas Bols, an Amsterdam businessman, saw
broader opportunity in Dr. Sylvius discovery: Bols added a little sugar to the doctors
concoction and put gin, which he called genever (Dutch for juniper), on the market. Although
Bols Leyden Gin, a pale gold, slightly sweet style, remains on the market, the style called
London Dry Gin is the dominant seller. This style developed during the 1700s, when the
manufacture and sale of spirits called gin was so widespread that large-scale gin distilleries in
England developed a distillation process to differentiate themselves. They called it doubledistillation, a process that produces a gin that is colorless to very pale yellow, crisp and
without sweetness.
Main Ingredient:
Gin is made from barley and other grains.
Production:
The grain mash is first distilled into a neutral spirit. It is then re-distilled
with juniper berries and other aromatic essences (such as citrus,
coriander and pepper), called botanicals, to yield the distinctive gin flavor.
Classification:
Although there is no official classification, each brands proprietary

recipe of botanicals contributes to its quality and distinction.
Aging:
Gin is almost always bottled without aging.
Purpose:
To many cocktail purists, gin makes the ultimate classic Martini. The
Gimlet, Negroni and the Bronx Cocktail are also classic gin drinks. Gin
mixes beautifully with tonic, and with grapefruit juice.
Use a squeeze of fresh lime for a gin and tonic; use sweetened and bottled lime juice (such as
Roses or Dailys) for a Gimlet. Does shaking a gin Martini bruise the gin? No, but
stirring is classically the preferred method for chilling gin for a Martini served straight up,
because shaking incorporates too much water and air into the drink, thus diluting the flavors
and scents of the botanicals. (That said, if your guest prefers their gin shaken, thats great,
too. Shake it with enthusiasm!)
Some common gin botanicals: Angelica Aniseed Caraway Citrus peel (lemon, orange)
Coriander Cumin Juniper berry Licorice Nutmeg Rosemary Savory
8 | SPIRITS
RUM & TEQUILA

Rum
Category Profile:
Rum production began in the Caribbean, following the introduction of

sugar cane to the region by Christopher Columbus. It originally developed
as a way to use molasses, the byproduct of sugar production. The original rums were heady and
rich, retaining much of the burnt sugar flavor profile of the molasses base.
Main Ingredient:
Nowadays, rums may be distilled from molasses (the byproduct of

production of sugar from cane), free run sugar cane juice, or cane syrup.
Production:
Rum is made throughout the Caribbean as well as many other sugar canegrowing regions of the world including: Argentina, Brazil, Cuba, Indonesia,
Peru, the Philippines, and even Hawaii. Light rums are usually produced in continuous stills,
though pot stills may be used for aged sipping rums.
Classification:
Rum is classed loosely by color/aging. There are three* main types of

rums:
1. White/Light/Silver This dry, light-bodied style of rum, the dominant seller in the U.S.,
dates to the late 19th century. White rums are produced mainly in Puerto Rico and the
Virgin Islands, using continuous stills, and are bottled unaged to yield a pale, pure-tasting
product.
2. Amber/Gold Gold rums are usually unaged, gaining their color from the addition of
caramel, which can add flavor, too.
3. Black/Dark The aged, dark rum style is classic to Jamaica. Many of the finest dark rums
are produced using pot stills, to retain more of the flavoring congeners, and aged in oak
casks to gain additional flavor and smoothness.
*Flavored or Spiced Rum Bacardi successfully pioneered flavored rums, a sub-category of white
rums, with its Limon (lemon flavor) and Bacardi O (orange flavor) brands. Spiced rums are an additional
category that is becoming more popular, particularly in the United States. Examples include Bacardi
Spice and Captain Morgan.
9 | SPIRITS
RUM & TEQUILA

Rum (continued)
Aging:
Type of Rum
Aging
White/Light/Silver
Unaged
Amber/Gold
Unaged or minimal aging
Black/Dark
Aged in oak casks
Purpose:
The Latin culture wave lit the white rum category afire by popularizing
the Mojito cocktail. White rum is also a classic mixer, especially with cola
(as in the Cuba Libre cocktail), tonic, and orange juice. Gold and dark rums are favored for
Caribbean and tropical cocktails such as the Pia Colada, the Mai Tai, and Planters Punch.
Rums are ideally-suited to layering mixing multiple rum styles in the same cocktail for
greater flavor complexity. The classic recipes for Planters Punch and the Mai Tai are
examples of this principle. Rum also has great flavor affinity with Angostura bitters (read more
about this in the Other Stuff Behind the Bar section of this Guide), so try a dash with the
classic rum drinks, and any new creations you invent.
* Brainiac Fact:
Rhum agricole is the name of a style of rum produced from free-run cane juice. It is a
specialty of French Caribbean territories such as Martinique.
10 | SPIRITS
RUM & TEQUILA

Tequila
Category Profile:
The tequila tradition began with Mexicos Aztec Indians, who drank a
beverage called pulque, fermented from the maguey plant. The Spanish
conquistadors introduced distillation to Mexico, and the first distillate from maguey was called vino
mezcal (mess-CAL), whose invention is credited to Jose Maria Guadalupe de Cuervo. In 1873,
Don Cenobio Sauza created the first distillate to be called tequila from a particular type of
maguey plant called agave. By Mexican law, tequila production is restricted to the delimited
tequila zone 14 villages in Mexicos Jalisco state. Agave distillates produced outside the
tequila zone are called mezcal (see below).
A note about Mezcal
All Tequila is Mezcal, but not all Mezcal is Tequila
Mezcal, also spelled mescal, is made from the fermented juice of many different species of
agave including the famed blue agave of premium tequila. Mezcal is produced throughout
most of Mexico, however some of the best come from the town of Oaxaca (wah-HAH-cuh)
and are 100% blue agave.
The famous worm found in some inexpensive bottles of mezcal is actually the larva of one
of two species of moths that live in the agave plant. The reason for adding the worm to mezcal
is unclear but marketing is as good an explanation as any.
Main Ingredient:
Tequila is distilled from the fermented juice of the Mexican agave plant,
which looks somewhat like a cactus but is a member of the lily family.
Though originally found in the wild, the finest variety of agave, the blue agave, is nowadays
carefully cultivated for tequila production. Each agave plant takes about nine years to mature,
growing to 100 pounds or more, with an outer, tough leaf layer similar to that of an artichoke.
Production:
There are two basic tequila types, as follows:
1. 100% agave Tequilas fermented from 100% agave juice. They may be either blanco
(white) or aged.
2. Mixed (or mixto) tequila Tequilas fermented from a mixture of at least 51%
agave, supplemented with other sugars typically from grain. They may be blanco or
gold, gaining their color by aging or by the addition of caramel color.
To produce tequila, the agave plant is harvested and the outer layer stripped off to expose the
sap-filled heart of the plant, called the pia. The pias are cut up and cooked in large ovens
to release their sweet juices called aguamiel (honey-water), fermented, and then double-distilled
in pot stills (a few tequilas are triple-distilled).
11 | SPIRITS
RUM & TEQUILA

Tequila (continued)
Classification:
There are 3 basic styles loosely based on age as follows:
1. Blanco/Silver/Plata Unaged tequila, clear in color, may be bottled immediately after

distillation or allowed to rest in stainless steel tanks for a time period of no longer than 60
days. It may be 100% agave or mixto.
2. Reposado (rested) Golden-colored from being aged in oak casks for at least two
months. May be 100% agave or mixto.
3. Aejo Tequila aged at least one year in oak casks (most commonly American oak).
Aejo is typically dark amber and is considered by many to be the finest tequila. It may
be 100% agave or mixto. Normally, it is the most expensive tequila.
Aging:
Type of Tequila
Aging
Blanco/Silver/Plata
Unaged
Reposado
Aged in oak casks a

minimum of 2 months
Aejo
Aged in oak casks a

minimum of 1 year
Purpose:
Of course, tequila is the heart of the Margarita, the most popular

cocktail in the United States due in large part to its prominence in
Mexican chain restaurants. The fine 100% blue agave reposado and aejo tequilas are
extraordinarily smooth and smoky, making them distinctive sipping spirits.
Frozen Margaritas are fun, but a great Margarita on the rocks is the classic way to showcase
fine tequila. For a great rocks Margarita, two techniques are key. First, shake like heck! You
need the air, ice shards and froth that shaking creates to get balanced flavor in the drink. Just
a few wimpy shakes results in a drink that tastes unmixed and unbalanced no matter how great
the ingredients used. Always add a squeeze of fresh lime. Its a small touch, with big impact:
the fresh juice and oil from the lime peel give a great snap to the scent of the drink, and
really enhance the smoky-herbal complexity of great tequila.
12 | SPIRITS
WHISK(E)Y
Whisk(e)y
Whisk(e)y, which is essentially distilled beer (grain thats been mashed and fermented), is
one of the oldest recorded spirits. Although credible evidence exists that Irish monks brought
the skill of distilling to Scotland, it is Scotch whisky whose early history dominated and defined
the category. Although all whisk(e)ys differ stylistically, they share one thing in common: all are
cask-aged and, as such, theyre the quintessential brown goods. Whisk(e)ys also further
illustrate the tie between spirits and their origins, as each style has developed based on the
grains and other resources (oak for barrels, local water, local fuel such as peat for firing the stills,
etc.) that were plentiful close to home.
* Brainiac Fact:
How do you spell it?
Canadian = Whisky
Irish = Whiskey
Scotch = Whisky
Tennessee = Whiskey
Bourbon = Whiskey
Whiskey Bourbon
Category Profile:
The earliest American whiskeys were most likely made from rye, in the
European tradition of the newly arrived immigrant farmers who
produced them. But following the Whiskey Rebellion, in order to escape the high taxation of
their whiskeys, many of these farmers moved to the frontiers of Kentucky and Tennessee, and
began to make whiskey from the locally plentiful corn. Elijah Craig, a Baptist preacher, is
credited with producing the first Bourbon whiskey in 1789, in Kentuckys Bourbon County,
from which this whiskey takes its name. Although most Bourbon comes from Kentucky,
legally it may be produced anywhere in the United States.
Main Ingredient:
By law, straight Bourbon whiskey must be between 51% and 79%

corn, with the balance being neutral grain spirits (whiskey containing
more than 79% corn must be labeled corn whiskey).
13 | SPIRITS
WHISK(E)Y
Whiskey Bourbon (continued)

Production:
While a few Bourbons are made in pot stills, most Bourbon whiskeys are
produced in continuous stills. Two facets of production particularly
contribute to the distinctive style of Bourbon. The first is the use of sour mash adding a
portion of the previous batchs distillation residue to each subsequent batch to launch the
fermentation, while adding flavor and enhancing batch-to-batch consistency. The second is
the aging (see below).
Classification:
There are three main types of Bourbon:
1. Brand-name signature blends This includes the bulk of Bourbon production. The
category relies on the skill of the distillerys master blender to use its Bourbon stocks to
maintain the consistent house style of the Bourbon. Examples are Jim Beam and
Makers Mark.
2. Small batch These are small quantities of distinctive Bourbons, often with extended
aging. The many thousands of barrels in an aging warehouse develop differently according
to their location in the warehouse. In tasting the whiskeys in each barrel to assess their
development, master blenders may identify those barrels with particularly distinctive
quality and flavor for use in a special, small batch blend.
3. Single barrel On occasion, the character and quality of a single barrel is so high as to
warrant bottling and labeling separately.
Aging:
By law, Bourbon must be aged in new charred American oak barrels, for
a minimum of two years. Most Bourbon is aged for at least four years and
many luxury Bourbons are aged for much longer. Any Bourbon aged for less than 4 years must
be designated as such on the label.
Purpose:
Rich, smooth whiskey flavor thats excellent neat (no ice or mixer), on
the rocks, mixed with cola, and in classic cocktails such as the
Manhattan, the Old Fashioned, and the Mint Julep. The luxury Bourbons are best sipped and
savored as you would a fine Cognac.
Bourbon makes a fantastic sour.
14 | SPIRITS
WHISK(E)Y
Whiskey Tennessee
Category Profile:
Although similar to Bourbon in ingredients and production process,

Tennessee whiskey is its own category, with a distinctly mellower flavor
owing to a special filtration process (see below).
Main Ingredient:
Like Bourbon whiskey, Tennessee whiskey contains between 51% and

79% corn, with the balance being neutral grain spirits.
Production:
Tennessee whiskeys production process is the same as Bourbons

through distillation, but then the whiskey is charcoal filtered as follows:
the whiskey is placed in leaching vats and allowed to seep slowly through many layers of
Tennessee hardwood maple charcoal. This slow leaching process mellows, softens, and
purifies the whiskey.
Classification:
There is no official classification system.
Aging:
Tennessee whiskey is aged in American oak barrels.
Purpose:
A smooth, mellow, whiskey thats excellent mixed with cola or in the

signature Lynchburg Lemonade. Super-premium versions have a
distinct smoothness that makes them great for sipping.
Tennessee whiskeys smoothness yields a terrific Manhattan.
Whisky Canadian
Category Profile:
The Canadian whisky-distilling industry was started in the mid-1800s

by two pioneers: Hiram Walker and Joseph E. Seagram, whose brand
names continue to flourish. Canadian whiskys are blends of highly-flavored whiskys and
neutral grain whiskys, crafted to yield a light-bodied, approachable style.
Main Ingredient:
Canadian whiskys are based on a combination of grains corn, rye,

wheat and barley malt, with corn or rye as the dominant component in
most Canadian blends.
Production:
Canadian whiskys are produced in continuous stills.
15 | SPIRITS
WHISK(E)Y
Whisky Canadian (continued)

Classification:
There is no official classification system.
Aging:
Canadian whiskys are aged in oak barrels (new, or used and re-charred)
for a minimum of three years.
Purpose:
An ideal mellow, mixing whisky for highballs and sours.
Canadian whiskys harmonize well with other flavors, making them great for complex cocktails like
the Old Fashioned. The super-premiums make a luxurious Manhattan, and are great for sipping.
Whiskey Irish
Category Profile:
Irish whiskey may have been the original malt whiskey. Some historical
accounts suggest that distillations from fermented mashes of malted
barley in Ireland pre-date their emergence in Scotland. Paradoxically though, Irish whiskey has
followed a reverse path to that of Scotch: while the Scots very successfully turned their
attention to name-brand blends as the spirits business globalized over the last century, the
Irish until 1953 stuck to unblended malts, whose small production and higher price couldnt
compete. In the last few decades, the trend has reversed, with the Irish focusing almost
exclusively on blends, and the Scots putting increasing effort into single malts.
Main Ingredient:
Irish whiskeys are distilled from malted and unmalted barley, as well as
other grains.
Production:
Irish whiskeys are triple-distilled in pot stills.
Classification:
There is no official classification system. Some Irish whiskeys may carry

an age designation on the label.
Aging:
Irish whiskey must be cask-aged for a minimum of three years.
Purpose:
This classic whiskey is great for sipping, and of course in Irish Coffee.
16 | SPIRITS
WHISK(E)Y
Whisky Scotch
Category Profile:
Scotch whisky dates from at least the 15th century, originating with the
monks who developed and refined the skill of distilling and whisky
production, as they had brewing and winemaking in other parts of Europe. As the skill passed
through families and generations, the distinctions of local water and peat, oak barrel aging,
and careful blending, coalesced to define the distinctive Scotch whisky style. In todays
whisky market, Scotchs global popularity, and the increasing excitement and selection in the
malt category, makes it one of the most intriguing of spirits categories. There are two basic
types of Scotch:
1. Blended Scotch Is produced by blending grain whiskys and single malt whiskys to
produce a house style. Examples are Johnnie Walker, J&B, Dewars, and Chivas Regal.
2. Single Malt Scotch Is a whisky of 100% malted barley produced at a single distillery,
bottled unblended to showcase the distillerys distinctive character.
Main Ingredient:
By law, Scotch must be produced from cereal grains grown in

Scotland. Barley, both malted and unmalted, is the dominant grain.
Local water in the major Scotch whisky zones is also considered of great importance to the
ultimate quality of the whisky.
Production:
The distinctive, smoky character of Scotch, especially the single malts,

typically comes from peating the malt. After the barley is
germinated (malted), the grain is dried over fires of smoldering peat the distinctive
Scottish soil of decomposed highland grasses. The smoke from the fires permeates the
barley, leaving that distinctive character and flavor that Scotch is known for. The chemistry of
the peat, and the amount used in drying, varies among distilleries (some of which use no peat
at all), and thus contributes to each malts unique character. After fermentation of the grain,
Scotch whisky is double-distilled. Pot stills are used for malt whiskys, and column stills may be
used for the grain whiskys employed (with malts) in blended Scotch whisky.
Classification:
Although there is no official classification system, in practice single

malt whiskys are classified according to their region of origin:
Lowlands, Highlands (including the Speyside sub-district), Campbeltown, and the Islands
(which include Islay, and the Isle of Skye). Among Scotch whisky connoisseurs, there is much
dispute as to exactly how many whisky producing regions there are in Scotland. Some sources
say 3 and others as many as 8. On the following page we list the 4 regions that are the most
universally accepted as classic whisky producing regions.
(classification continues on next page)
17 | SPIRITS
WHISK(E)Y
Whisky Scotch (continued)

1. Lowlands This region is in the southernmost area of Scotland. Whiskys from this region
are said to be lighter in body and color. Often, they tend to be softer and mellower
than their Highland counterparts. Lowland whiskys tend to emphasize the malt more
than the peat flavor.
2. Highlands This is geographically the largest of the whisky producing regions. Highlands
produces the widest range of flavors and styles, but Highland malts are generally
thought to be bigger and more brawny than those of the Lowlands. This region
includes the Speyside sub-district.
Speyside, a region which runs the length of the River Spey on the
eastern side of the Highlands, has the greatest concentration of Scotch whisky
distilleries. The whiskys of this region are noted for their elegance and
complexity.
3. Campbeltown This is the smallest region and is known for a salty sweetness in its
whisky. Once this area had more than thirty distilleries, but now there are just a few, of
which Springbank and Glen Scotia are the best-known. Some say that this whisky style is
half way between the whiskys of the Highlands and Islay.
4. Islands These include Islay, the Isle of Skye, Jura, and Orkney districts. Islay (EYE-luh), a
small island off the west coast of Scotland, yields one of the most distinctive of all single
malt whisky styles, and many consider Islay whiskys to be a category of their own. The
influence of the sea is extremely evident here and the whiskys tend to be very rich,
iodine-scented, peaty, and smoky.
Aging:
By law, Scotch must be aged a minimum of three years in oak casks.

Most often, they are casks that previously held Spanish Sherry, but
barrels previously used for other wines or for Bourbon whiskey are also employed. (In many
cases, the character of what used to be in the barrel delicately scents the whisky; for example,
there is the sherry-cask scent of The Macallan, or the Bourbon note in Glenmorangie.) Most
blended and single malt whiskys are age-dated on the label, e.g., 8 year-old, 12 year-old, etc. In
the case of blended whiskys, the age designates the youngest whisky in the blend.
Purpose:
Blended whiskys are most often enjoyed on the rocks, with a splash of
soda or water, or mixed in classic cocktails such as the Rob Roy. Single
malt whiskys are the ultimate sipping whiskys, best enjoyed neat (no mixer or ice), in a wine
glass or snifter to showcase the distinctive scents.
The Scots recommend adding a drop of mineral water to

single malt whisky to open up the aromas.
18 | SPIRITS
GRAPE SPIRITS (BRANDY, COGNAC, ARMAGNAC,

GRAPPA) AND OTHER FRUIT SPIRITS
(CALVADOS AND EAU-DE-VIE)
Brandy
Category Profile:
Brandy is distilled from grape wine, or other fermented fruits. The

word brandy used alone generally refers to a wine-based spirit, while
brandies from other fermented fruits are commonly identified by the specific fruit name, such as
apple brandy, cherry brandy, or pear brandy. Brandy as a refined, oak-aged beverage emerged
by accident: to save space and money, Dutch merchants ordered their wines distilled before
shipment. They called it Brandewijn (burned wine) referring to the distillation that removed
much of the water and bulk, reducing the product to its essence. They shipped the brandy in the
standard container of the day, oak casks. The intention was to add the water back to the essence
to recreate wine in its original form before distillation. As the story goes, upon tasting the product
at its destination, the merchants discovered it had improved from aging during its long journey,
and had acquired a sweet smoothness from the oak casks. And thus, brandy was born. Brandy is
now made in almost every country that produces spirits, grows grapes, or makes wine.
Main Ingredient:
Usually, wine fermented from grapes.
Production:
Although any fruit may be used to produce wines for distillation into a
brandy, grapes are most commonly used because of their high sugar
content. The fruit is fermented into wine, then distilled and, usually, aged in oak barrels before
blending to produce the signature style of the brand in question. Some fruit brandies such as kirsch
(cherry) and poire (pear) are not cask-aged, and thus remain clear. They are commonly called eauxde-vie, French for water of life (read on for more on eaux-de-vie).
Classification:
Age classifications vary by country but are often loosely based on the
official Cognac age designations from young to old, as follows:
VS
VSOP
XO
Aging:
American brandies may show an age designation on the label, but are not
required to by U.S. law unless the brandy is aged for less than two years.
See the specific brandy categories that follow for additional aging information.
Purpose:
Brandies are enjoyed in classic cocktails such as the Sidecar, the Stinger and
the Brandy Alexander. Super-premium brandies are classic, fine sipping spirits.
Fine sipping brandies shouldnt be heated. Heating tends to

emphasize the alcohol rather than the complexity of the spirit.
19 | SPIRITS
GRAPE SPIRITS
Cognac
Category Profile:
All Cognac is brandy, but not all brandy is Cognac. Cognac by law
must be distilled from grapes grown and fermented in the designated
Cognac region in southwestern France, near Bordeaux. The region is divided into subdistricts according to the proportion of chalkiness in the soil the greater the chalkiness, the
finer the base wine for Cognac. The sub-districts are:
Grande Champagne*
Petite Champagne*
Borderies
Fins Bois
Bons Bois
Bois Ordinaires
*The Champagnes are the districts with the chalkiest soil, and thus are considered the finest.
Main Ingredient:
Cognac is distilled from wines produced from the local white grapes
Ugni Blanc (St. Emilion), Folle Blanche and Colombard.
Production:
Cognac is, by law, double-distilled in copper alembic or pot stills.
Classification:
Classified by age (see below). In addition, the term Fine (pronounced

FEEN) Champagne on a Cognac label means the brandy is exclusively
blended from brandies whose base wines come from the Grande and Petite Champagne
districts. A minimum of 50% of the blend must come from Grande Champagne.
Aging:
All Cognac is aged in French oak barrels from the Troncais or Limousin
forests. These barrels are fine-grained, allowing the brandy to be aged
for long periods of time, to achieve its subtle oakiness, smoothness, complexity of scent, and
deep amber color. After aging, the Cognac is judged to an age and taste standard, called the
Marque, and identified on the label as:
Type of Cognac
Aging
VS (Very Special) or VO (Very Old), formerly 3 Star
Aged a minimum of 2 1/2 years
VSOP (Very Special Old Pale

or Very Superior Old Pale) or Reserve
Aged a minimum of 4 years
Napoleon or XO (Extra Old)

sometimes called Hors dAge
Aged a minimum of 5 1/2 years
In practice, all the quality Cognac brands substantially exceed these aging minimums.
Purpose:
Cognac is the classic after-dinner sipping spirit.

VS Cognacs are excellent mixed in classic straight-up
cocktails such as the Sidecar or the Stinger.
20 | SPIRITS
GRAPE SPIRITS
Armagnac
Category Profile:
Armagnac by law must be distilled from grapes grown and fermented in the
Armagnac region of France, just southeast of Bordeaux in Gascony. The
Armagnac region is divided into 3 sub-districts:
Bas-Armagnac (to the west, widely considered to produce the highest quality
Armagnac)
La Tnarze (the center)
Haut-Armagnac (to the east)
Main Ingredient:
Armagnac is distilled from wine made predominantly from the local white
grapes Ugni Blanc (St. Emilion), Picpoul, Colombard and Blanquette.
Production:
Armagnac is single-distilled (unlike Cognac which is double-distilled) in a

continuous still (although a pot still may be used). Distillation often occurs
at a lower temperature than that for Cognac imparting what some call a more rustic, earthy quality.
It is aged in both new and old oak traditionally the local black Monlezun oak casks, or
Limousin oak casks as are used in Cognac.
Classification:
Classified by age (see below).
Aging:
Type of Armagnac
Aging
VS or 3 Star
VO, VSOP, or Reserve
XO, Extra, Napoleon, or Vieille Reserve
Hors dAge
Vintage Dated
From a single year, usually aged a

minimum of 10 years before bottling
Purpose:
Armagnac is, like Cognac, a classic after-dinner sipping spirit.
21 | SPIRITS
GRAPE SPIRITS
Grappa
Category Profile:
Traditionally, grappa is made from pomace, the remains from the wine
making process (including the skins, seeds and stalks). Grappa is also
known as pomace brandy. Marc (MAHR), the French version of pomace brandy, usually ages
for a short time in oak barrels. Like all unaged fruit brandies, grappa can also be categorized
as an eau-de-vie.
Recently, there has been a trend toward making grappa with high-quality grapes and/or
wines in addition to, or instead of, pomace. This type of spirit is called acquavita di uva or
UE (OOH-eh) and is often more subtle and less fiery than pure pomace grappa.
Main Ingredient:
Grape pomace, a mixture of pomace and grape wine, or just grape

wine.
Production:
These spirits are the clear and colorless, pure distillation of grape
pomace and/or grape wine.
Classification:
There is no official classification system. The name of the grape from

which the pomace or wine was derived may be listed on the label.
Aging:
Grappa is generally bottled unaged.
Purpose:
Grappa is the quintessential Italian after-dinner digestif. Caff corretto

espresso with grappa is a classic way of enjoying grappa in Italy.
22 | SPIRITS
OTHER FRUIT SPIRITS

Calvados
Category Profile:
One of the world's great brandies, Calvados comes from Normandy

in northwestern France.
Main Ingredient:
Calvados by law must be distilled from the fermented juice of the

locally grown apples (dozens of different varieties may be used); up
to 25% pear juice may be blended in.
Production:
Calvados is double-distilled in a pot still (although a continuous still

may be used), then is usually aged for at least 2 years in oak barrels,
most often from the Limousin forest in France.
Classification:
Unofficially classified by age (see below).
Aging:
Type of Calvados
Aging
3 Star
Vieux, Old, or Reserve
VO, or Vieille Reserve
VSOP
Extra, La Napolon, Hors dAge
Aged more than 5 years
Purpose:
Calvados is enjoyed as an after-dinner sipping spirit, or in coffee.
23 | SPIRITS
OTHER FRUIT SPIRITS

Eau-de-vie
Category Profile:
The term eau-de-vie is French for water of life and covers almost any
clear, colorless, unaged distillate of fruit wine. Eaux-de-vie (this is the
plural of eau-de-vie) are traditionally served chilled in small tulip shaped glasses.
Main Ingredient:
Eaux-de-vie are made from almost any fermented fruit juice (fruit wine).
Production:
These spirits are the clear and colorless, pure distillation of fruit wines,
with only water added to adjust the alcohol content.
Classification:
There is no official classification. You will normally find the name of

the fruit from which the eau-de-vie was distilled on the label. The
most common are:

Framboise = Raspberry
Kirsch = Cherry
Mirabelle = Yellow Plums
Peche = Peach
Poire = Pear
Pomme = Apple
Aging:
Eaux-de-vie are bottled without aging.
Purpose:
Eaux-de-vie are served chilled in a cordial (pony) glass for sipping

either before or after dinner.
* Brainiac Fact:
Port and Sherry are technically wines rather than spirits, so we cover them in the wine section.
But there are similarities to brandy. Here are the main differences:
Brandy
Port and Sherry
Production
Grapes are fermented, then

distilled to raise the alcohol content
to 40% abv. (alcohol by volume)
Grapes are fermented, then

fortified with spirits to raise the
alcohol content to between 18
and 22% abv.
Aging
Oak-aged for complexity
Oak-aged for complexity
Serving
Served in a snifter
Served in a cordial or dessert

wine glass
24 | SPIRITS
CORDIALS
Category Profile:
Cordials (also called liqueurs the terms are interchangeable) are made
from a spirits base that has been sweetened and flavored.
Main Ingredient:
Most cordials are based on a neutral spirit which is the vehicle for the
flavoring agent, although some fine cordials use a classic spirit, such as
Cognac or whisk(e)y, as their base.
Production:
Cordials are flavored by two main methods infusion, and maceration:
1. Infusion steeping of the flavoring ingredient in the spirit base for an extended period, to
extract the scent and flavor. After infusion, the mixture is strained, then sweetened and bottled.
2. Maceration flavoring agents and the spirit base are steeped briefly, then distilled together
to increase the permeation of the flavoring.
Classification:
Cordials are broadly categorized by the type of ingredient used to

flavor them, as follows:
Flavoring categories of cordials
Examples
Fruits (and fruit pits or stones)
Cointreau, Grand Marnier
Nuts, beans and seeds
Frangelico, Kahlua
Herbs
Drambuie, Galliano
Dairy
Baileys Irish Cream
Aging:
Most cordials are unaged, but a few such as Grand Marnier and Chartreuse
gain some of their character from aging.
Purpose:
Cordials are enjoyed as sipping spirits, as after-dinner drinks, and mixed

into cocktails.
Serve brandy or whisk(e)y-based cordials (e.g., Grand Marnier, Southern Comfort, Drambuie) in a
snifter. Serve other types of cordials in a cordial (or pony) glass.
25 | SPIRITS
OTHER STUFF BEHIND THE

BAR
Bitters
There are two main types of bitters flavoring bitters, and digestive bitters. Both
are made from the distillation of botanicals (plants) including aromatic herbs, flowers,
barks, seeds, and roots. Although some bitters are sweetened like a cordial, in general
bitters emphasize the flavors of the botanicals, rather than sweetness. Bitters, as the
name suggests, taste bitter or even bitter-sweet, and have a fairly high alcohol content.
As such, they should never be used to flavor non-alcoholic cocktails.
Flavoring Bitters
Angostura Bitters Angostura is the brand name for a very popular
flavoring bitter found behind most bars. Other flavoring bitters include
Peychaud (brand name) and orange (a type of bitters with an orange base), but
are not widely available. The most common cocktails using Angostura bitters
are the Champagne Cocktail, the Manhattan, and the Old Fashioned.
Digestive Bitters
This doesnt mean that they have medical properties, but refers to when they
are usually served either before the meal to pique the appetite, or as a mealender. They are also commonly used as a flavoring for cocktails. Examples
include Fernet-Branca and Jgermeister.
26 | SPIRITS
OTHER STUFF BEHIND THE

BAR
Flavoring Syrups
Grenadine Syrup
This is a sweet, ruby-red syrup made from pomegranates. It is used to color and flavor many
types of drinks including: the Singapore Sling, the Shirley Temple (non-alcoholic), Tequila
Sunrise, Bacardi Cocktail and the Hurricane. Originally, grenadine was made exclusively from
pomegranates grown on the island of Grenada in the Caribbean.
! Caution: some brands of grenadine may contain alcohol so be sure to check the label
before using in non-alcoholic drinks such as the Shirley Temple.
Orgeat (or-JHAY)
A syrup made with almonds, sugar and rose water or orange-flower water. Orgeat syrup has
an almond taste and is most often used to create tropical cocktails such as the Mai Tai and the
Scorpion. Many bars use, instead of true orgeat, confectionary syrups that are almondflavored, (e.g., Monin or Torani).
Bottled Lime Juice

Dailys and Roses are two very popular brands of sweetened and bottled lime juice. They
are used in many cocktails including the Kamikaze and the Gimlet.
Sweet & Sour Mix

A commercially-prepared mixture of sugar syrup (simple syrup) and lemon juice or flavoring,
sometimes called sour mix. Sweet and sour mix can be made fresh with fresh juice (see drink
recipes), or purchased pre-mixed in bottles, cartons, jugs or as syrup dispensed from a soda
gun system.
27 | SPIRITS
SPIRITS STYLE CHARTS

Quick Reference Guide
MADE FROM
COMES FROM
CLASSIFICATION
& AGING
COMMON
COCKTAILS
Grain mostly rye,

wheat, barley. Potatoes
are also traditional but
uncommon. By legal
definition, colorless,
odorless and tasteless;
however, many brands
add back flavors (e.g.
fruits, spices)
Traditionally Russia; also

Poland and other parts
of eastern Europe. Now
produced in most spiritproducing countries
No official classification
but many brands
promote the number of
distillations as an
indication of purity. Not
aged
Bay/Sea Breeze
Black/White Russian
Bloody Mary
Cape Cod or Codder
Cosmopolitan
Fuzzy Navel
Kamikaze
Madras
Martini
Screwdriver
Sex on the Beach
Absolut
Belvedere
Chopin
Finlandia
Grey Goose
Ketel One
SKYY
Smirnoff
Stolichnaya
Vox
Same grains and process

as vodka. Flavored with
botanicals
different plant flavorings
such as juniper, pepper,
coriander, and citrus
Traditionally England
No official classification
but many brands
promote their distinctive
botanicals. Not aged
Bronx Cocktail
Gimlet
Gin and Tonic
Gin Rickey
Martini
Tom Collins
Beefeater
Bombay
Boodles
Gordons
Tanqueray
Van Gogh
Molasses (the byproduct

of production of sugar
from cane), or free run
sugar cane juice, or cane
syrup
Chiefly Puerto Rico,

Cuba and Caribbean
nations
Classed loosely by
color/aging. Aging
times vary by brand but
are roughly as follows:
Cuba Libre
Daiquiri
Mai Tai
Mojito
Planters Punch
Rum & Coke
Rum & Cranberry
Appleton Estate
Bacardi
Captain Morgan (Spiced)
Cruzan
Gosling
Malibu (Coconut
flavored)
Mount Gay
Myerss
Planters
Mezcal/Mescal
Tequila
Rum
Gin
Vodka
Type/
Category
White/Light/Silver
un-aged
Amber/Gold
moderate aging in oak
casks
Black/Dark long
aging (4+ years) in
charred oak casks
Juice of the agave plant.
Must be minimum 51%
agave juice with other
sugars
Tequila region of
Mexico, near
Guadalajara
Mexican law dictates the

following age
classification:
Blanco/Silver/Plata
little or no age
Reposado (rested)
minimum of 2 months
in oak casks
Aejo minimum 1
year in oak casks
Margarita
Tequila Sunrise
Herradura
Jose Cuervo
Margaritaville
Patron
Porfidio
Sauza
Mexico
No official classification.
Generally not aged
Not usually mixed
Del Maguey
Monte Alban
100% blue agave

indicates premium
quality
Juice of any one of

several varieties of the
agave plant with other
sugars
100% blue agave
indicates premium
quality
EXAMPLES
Oaxaca is considered to
produce some of the
best quality Mezcal
28 | SPIRITS

Quick Reference Guide (continued)
Type/
Category
MADE FROM
CLASSIFICATION
& AGING
Traditionally Kentucky,
but Bourbon may come
from anywhere in the
U.S.
By law, a minimum of 2
years aging in charred
new American oak casks
(most aged at least 4
years)
EXAMPLES
Bourbon Manhattan
Mint Julep
Old Fashioned
Bakers
Basil Haydens
Bookers
Jim Beam
Knob Creek
Makers Mark
Woodford Reserve
Like Bourbon, between

51-79% corn, plus other
sugars or grains
United States, Tennessee
But, filtered through
sugar maple charcoal for
smoothness
Jack and Coke

Lynchburg Lemonade
George Dickel
Jack Daniels
Grain predominantly
corn & rye; some wheat
& barley malt
Canada
years aging in oak
casks
Manhattan
Whisky & 7Up
Whisky & Club Soda
Whisky & Water
Canadian Club
Crown Royal
Seagrams VO
Cereal grains,
predominantly barley
Ireland
years aging in oak
casks
Irish Coffee
Black Bush
Bushmills
Jameson
Rob Roy
Rusty Nail
Scotch & Soda
Scotch & Water
Scotch Sour
Chivas Regal
Cutty Sark
Dewars
Grants
J&B
Johnnie Walker
Whiskey
Irish
Whisky
Scotch (Blended)
COMMON
COCKTAILS
Many brands specify an

age designation on the
label
Whisky
Canadian
Whiskey
Tennessee
Whiskey
Bourbon
By law, between 51%79% corn, plus other

sugars or grains
COMES FROM
Some may carry an age

designation on the label
Cereal grains,
predominantly barley
Scotland
Labels may show an age

designation, referring to
the minimum age of
whiskys in the blend
The blended Scotch
category refers to a blend
of whiskys from multiple
Scotch distilleries
years aging in oak casks
29 | SPIRITS

MADE FROM
100% Malted barley
COMES FROM
Scotland
Brandy Cognac
Brandy
Armagnac
Brandy (fruit)
Calvados
CLASSIFICATION
& AGING
The Single Malt Scotch
category refers to whisky
from a single Scotch
distillery. Labels specify
distillery name, region
and often an age
designation
COMMON
COCKTAILS
EXAMPLES
Scotch & Soda

Scotch & Water
Usually served neat
Balvenie
Bowmore
Cardhu
Glenfiddich
Glenlivet
Glenmorangie
Laphroaig
Macallan
Springbank
By law, minimum 3
years aging in oak
casks
Wine made from grapes

(unless a different fruit
name is specified, e.g.,
cherry brandy)
Made in most spirit producing countries

either from locally-grown
grapes or imported wine
Age classifications vary,

but are often loosely
based on the official
Cognac age
designations from young
to old as follows:
VS
VSOP
XO
Brandy Alexander
Side Car
Stinger
Cardenal Mendoza
(Spain)
Clear Creek (Oregon,
USA)
Conde de Osborne
(Spain)
E & J Gallo (USA)
Germain-Robin (Calif.,
USA)
Korbel (Calif., USA)
Metaxa (Greece)
Pisco (Peru)

grown within the Cognac
region of France
Exclusively from the

Cognac region of France
By Law, minimum age

designations as follows:
VS or VO minimum
2 1/2 years
VSOP or Reserve
minimum 4 years
XO or Napoleon
minimum 5 1/2 years
Brandy Alexander
Side Car
Stinger
A. De Fussigny
Courvoisier
Delamain
Hennessy
Hine
Martell
Remy Martin
Brandy
Whisky Scotch
(Single Malt)
Type/
Category
In Limousin oak casks.

Most exceed the legal
minimum aging
requirement
grown within the
Armagnac region of
France

Armagnac region of
France
Classed by age (in oak

casks) from young to old:
3 Star/VS minimum 2
years
VSOP/Reserve
minimum 5 years
XO minimum 6 years
Hors d Age minimum
10 years
Vintage-dated
Not usually mixed
Chateau Du Tariquet
De Montal
Larressingle
Apples and up to 25%

pears

Calvados region of
Normandy in France
Classed by age (in oak

casks) from young to old:
3 Star minimum 2
years
Vieux/Reserve
minimum 3 years
VO minimum 4 years
VSOP minimum 5
years
Extra/Napoleon/Hors
dAge 5 years-plus
aging
Not usually mixed
Boulard
Busnel
Daron
30 | SPIRITS

Bitters
Eau-de-Vie
Grappa
Type/
Category
MADE FROM
CLASSIFICATION
& AGING
Traditionally, grape
pomace (grape skins and
seeds left over from the
winemaking process). A
related category called
acquavita di uva o r U E
is distilled from wine in
addition to or instead of
pomace, for a more
delicate flavor
Traditionally, Italy.
Also made in the US
Little or no age. May be

labeled with the grape
from which the pomace
was derived
French pomace brandy is

called Marc (MAHR)
French Marc is often

aged for a short time in
oak barrels
Fermented fruit such as

cherries, pears, plums,
etc.
France
USA
Switzerland
A spirit base which has

been lightly sweetened
& flavored by strong
botanicals such as
roots, herbs, etc.
Many countries
including:
Italy
Germany
USA
Made in almost every

spirit-producing country
in the world
COMMON
COCKTAILS
EXAMPLES
Not usually mixed
Antinori
Ceretto
Chiarlo
Jacopo Poli
Lungarotti
Nonino
Little or no age, usually

labeled with the fruit
from which the wine was
made.
Framboise = Raspberry
Kirsch = Cherry
Mirabelle = Yellow Plums
Peche = Peach
Poire = Pear
Pomme = Apple
Not usually mixed
Jean Danflou
Massenez
Trimbach
Two main types:
Flavoring
Digestive
Campari & Soda

Champagne Cocktail
Manhattan
Negroni
Old Fashioned
Pink Gin
Flavoring:
Angostura
Peychaud
Many are consumed on

the rocks with ice, in a
snifter, or in coffee
Nuts, Beans & Seeds:

Frangelico
Kahlua
Tia Maria
As the name suggests,

often bitter or bittersweet
A spirit base which has

been sweetened &
flavored
Cordials (aka Liqueurs)
COMES FROM
Broadly categorized by
flavoring/main
ingredients such as:
Nuts, Beans & Seeds
Herbs
Fruit and Stones (pits
of fruit)
Dairy
Some brands show an
age designation on the
label
Amaretto Sour
Apricot Sour (Apricot
Brandy)
Black Russian (Kahlua)
Godfather (Amaretto)
Kahlua and Cream
Kir Royal (Cassis)
Melon Ball (Midori)
Mudslide (Kahlua &
Baileys)
Rusty Nail (Drambuie)
So Co Manhattan
(Southern Comfort)
White Russian (Kahlua)
Digestive & Flavoring:

Campari
Fernet-Branca
Punt E Mes
Jgermeister
Herbs:
Benedictine
Chartreuse
Drambuie
Galliano
Fruit & Stones:
Alize
Amaretto
Apricot Brandy
Chambord
Cherry Brandy
Cointreau
Curacao
Grand Marnier
Sloe Gin
Southern Comfort
Dairy:
Advocaat
Baileys Irish Cream
31 | SPIRITS
SPIRITS - MAPS
Europe
Classic Spirits-Producing Regions of Europe
SCOTLAND
(See Scotland detail below)
SWEDEN
RUSSIA
Vodka
Vodka
NORTH SEA
IRELAND
ENGLAND
Whiskey
Gin
POLAND
NETHERLANDS
BELGIUM
Vodka
GERMANY
CZECH
REPUBLIC
FRANCE
Armagnac
Calvados
ATLANTIC OCEAN
Cognac
Eau-de-vie
ITALY
Grappa
Marc
SPAIN
Brandy
Brandy de Jerez
MEDITERRANEAN SEA
SCOTLAND
Whisky
SPE
ISLE
OF SKYE
er
iv
YSIDE
ey
HIGHLANDS
ISLAY
SPIRITS BASE INGREDIENTS
Grain
Fruit
CAMPBELTOWN
Vodka and Cordials are
produced in most
spirit-producing countries
worldwide.
LO
NORTHERN
IRELAND
32 | SPIRITS
LA
S
D
Grapes
SPIRITS - MAPS

Classic Spirits-Producing Regions of
CANADA
Canadian Whisky
UNITED STATES
Whiskey
Brandy
Tennessee Whiskey
Bourbon Whiskey
KENTUCKY
CALIFORNIA
TENNESSEE
PACIFIC OCEAN
ATLANTIC OCEAN
MEXICO
Tequila
Mezcal
(See Caribbean detail below)
TEQUILA
Jalisco State
where the Tequila region
is located.
GUADALAJARA
OAXACA
Mezcal can be produced

anywhere in Mexico.
Caribbean (detail)
CUBA
JAMAICA
PUERTO RICO
VIRGIN ISLANDS
Rum
Rum
Rum
Rum
SPIRITS BASE INGREDIENTS
ATLANTIC OCEAN
Grapes
Grain
Corn
Sugar Cane
CARIBBEAN SEA
Agave
Spirit-Producing Regions
WEST INDIES
Rum
Vodka and Cordials are produced in most

spirit-producing countries worldwide.
33 | SPIRITS
SPIRITS CERTIFICATION
Sample Questions
a. Is made from 100% malted barley

b. Is produced at a single distillery
c. Is bottled unblended to showcase
a distillery's distinctive character
d. All of the above
Single malt Scotch whisky
a. TRUE
Brandy can only come from France.
b. FALSE
a. Wine made from grapes
b. Grains
c. Corn
d. Botanicals
The "base" ingredient of Cognac is
a. Juice of the agave plant

b. Juice of a cactus
c. Mezcal
d. Any type of grain
The "base" ingredient of tequila is
a. TRUE
The best tequilas have a worm in the bottle.
b. FALSE
a. Germany
b. France
c. Italy
d. None of the above
Calvados comes from
a. Always oak aged

b. Aged for a minimum of 1-3
years before bottling
c. Usually, bottled without aging
Vodka is
Juniper berries are a key flavoring agent in
Rum may be distilled from fermented
10
Bourbon can legally be made
Answers: 1) d, 2) b, 3) a, 4) a, 5) b, 6) b, 7) c, 8) a, 9) d, 10) a
34 | SPIRITS
a. Gin
b. Vodka
c. Cognac
d. Bourbon
a. Molasses
b. Cane juice
c. Cane syrup
d. All of the above
a. Anywhere in the United States
b. Only in Kentucky
c. Only in Tennessee
d. Anywhere in the world
Wine
WHAT IS WINE?
Wine can be made from most any ripe fruit

perhaps youve seen apple wine or strawberry wine if
youve visited an orchard or a u-pick farm, for
example. Wine can also be made from other sugary
things. In merry old England, mead, a wine
fermented from honey, was popular.
But for the purposes of this Guide, wine is the

fermented juice of ripe grapes from the grape
species vitis vinifera. Vinifera (notice the root vin,
which is Latin for wine) grapes include all the
classic European wine grapes like Chardonnay,
Sangiovese, Shiraz, and so on. Wine can be made
from native American grapes like Concord and
Muscadine, but since these grape species dont
yield the classic wine quality of vinifera grapes,
t h e y re more commonly used for things like grape jelly
and juice.
1 | WINE
WHAT IS WINE?
Fermentation
Fermentation turns grape juice into wine, as follows:
Sugar + Yeast = Alcohol + Carbon Dioxide + Flavors and Scents

Sugar comes from the ripe grapes.
Yeast can be added by the winemaker, or can come
from the skin (its that hazy bloom you see on
grape skins, plum skins and other fruits).
Alcohol is produced when the yeast consumes
the sugar, converting it to alcohol.
Carbon dioxide is another byproduct of
fermentation; it either dissipates into the
atmosphere, or can remain in the wine as
bubbles if the fermentation takes place in
a closed container.
Flavors and scents are the neatest
byproduct of all. Fermentation creates
all kinds of trace components that
mimic scents and flavors in nature other
than grapes. That is why the tasting
descriptions of wines can often seem
exotic fermentation creates all the
scents and tastes that give wine
complexity.
Wine Red (0217)
Apples, buttery, cherries, spicy When

you hear exotic wine descriptions, its not
that those ingredients were added to the
wine. And its not the taster trying to sound
like a wine snob. Wine grapes, when fermented,
take on the scents and flavors of fruits, spices, and
more, to the point where often they dont even
seem grapey any longer. Its like milk. Once you
ferment and age it, it becomes cheese. And think of all
the varied flavors, colors, scents and textures of cheeses, all
of which start out as the same bland beverage. Fermentation is
what makes wine (and cheese) so exciting.
2 | WINE
WHAT IS WINE?
The basics you need to know about wine
Where wines are grown
How wines are named and labeled
The major grapes their color, body style from light to full, and how to
pronounce the names
Once you know these key basics, everything else that you learn about wine over time falls right
into place.
Where are wines grown?

Grape vines can be grown in any location with a temperate climate (not too hot, not too cold),
plenty of sunshine and water (rain or groundwater), and low humidity.
How are wines named and labeled?

Wines are named and labeled in one of four ways:
Grape variety (varietal wines) Wines named for the grape used to make
them, such as Chardonnay, for example, are called varietal wines. Varietal
labeling is most common in the U.S. and most southern hemisphere wine-producing
countries (e.g., Australia, Chile, etc.). In addition to the grape variety, the wine label
includes the producer (winery) name.
Appellation (regional wines) An appellation is the place-name of a wine
growing area, such as Chianti or Chablis. Wines named for the appellation, or place
where the grapes are grown, are called regional (or appellation) wines. This type of
labeling is most common in European wine-producing countries (e.g., France, Italy, etc.).
In addition to the appellation, the wine label includes the producer (winery) name.
Proprietary name Sometimes wines are given a proprietary brand name, such as
Blue Nun or Opus One, rather than a grape or appellation name.
Generic name Generic labeling refers to the use of classic wine regional names for
wines that arent actually from those areas for example chablis, rhine, chianti, or
burgundy. Generic labeling is often used for basic-quality bulk wines sold in jugs or bagin-a-box packages, which can create confusion for buyers because the taste and price
rarely compare with the genuine wines from the named region. Marriott wine lists do
not feature generic wines; however, they are acceptable for use in cooking.
3 | WINE
WHAT IS WINE?
With apologies to Mr. Shakespeare, "the grapes the thing." When it comes to
learning about and selling wine, grape variety is the easiest and most powerful concept, by
far. Why? Because in the same way that appetizers/entres/desserts form a standard
restaurant menu template that all of us can understand even if we dont know the
particular dishes thereon the major quality wine grape varieties can be your template for
sorting out, comparing, and remembering the body styles and flavors of different wines.
The Big Six Wine Grapes: Benchmarks for Body and Flavor
We ask you to focus your learning on what we call the Big Six grapes three
whites and three reds that dominate quality wine production worldwide. Youre
probably already familiar with one or more of them, because theyre on wine lists
and wine labels everywhere. They are a great reference point for how the body
style of different grapes ranges from light to full, in the same way that different
types of poultry (chicken versus duck), fish (sole versus salmon), and meat (veal
versus beefsteak) can range from light to full. And, just as salmon, chicken, and
steak are menu standards in the food world, the different fruit flavor profiles of
these grapes are the benchmarks for all quality wines produced worldwide. The
payoff in your wine savvy is well worth the five minutes it will take you to
memorize this:
White Grapes
Riesling
(REES-ling)
Body Style
LIGHT
Sauvignon Blanc
(Sow-veen-yoan
BLAHNK)
MEDIUM
Chardonnay
(shahr-duh-NAY)
FULL
4 | WINE
Red Grapes
Pinot Noir
(PEE-no NWAHR)
Merlot
(murr-LOW)
Cabernet Sauvignon
(Cab-uhr-NAY
sow-veen-YOAN)
WHAT IS WINE?
The tasting in the mini-course section of this Guide will reveal the signature fruit flavors of each
grape, but in general they range as all wines do, depending on the amount of sunshine and
warmth where theyre grown, across a spectrum from lean to lush, as follows:
White wine fruit flavors
Lean
Lush
apple
pear
kiwi
citrus
peach
melon
mango
pineapple
Red wine fruit flavors

Lush
Lean
cranberry
cherry
raspberry
plum
blueberry
blackberry
fig
In the same way you might classify your first taste of pheasant or duck in comparison to chicken,
as you add new grape varieties to your tasting experience, its easy to mentally catalog their
body and fruit flavor styles in comparison to the Big Six. (The Wine List Decoder in this Guide
summarizes the fruit flavor and body style for virtually the entire range of wine grapes and types
found on wine lists.)
For more on the different taste components of wine, and how to describe them, see the
Learning to Taste Wine, and Understanding the Fruit Flavors in Wine sections of this Guide.
A Glossary of Wine Terms

Here are the meanings of other major wine style words that you will see on wine bottles, or hear
from guests.
Acidity The tangy, tart, crisp, mouthwatering component in wine.
Its a prominent
characteristic of Riesling, Sauvignon Blanc and Pinot Grigio whites; and Pinot Noir and
Chianti/Sangiovese reds.
Balance The harmony of all the wines main components: fruit, alcohol and acidity, plus
sweetness (if any), oak (if used in the winemaking) and tannin (in reds). As with food, balance in
the wine is important to your enjoyment, and is a sign of quality. But its also a matter of taste
the dish may taste "too salty" and the wine "too oaky" for one person, but be fine to another.
(glossary continues on next page)
5 | WINE
WHAT IS WINE?
A Glossary of Wine Terms (continued)
Barrel aged The wine was fermented, or aged (or both) in oak barrels. The barrels give fuller
body, as well as an oaky character to the wines scent and flavor, making it seem richer. Oaky
scents are often in the sweet family but not sugary. Rather, toasty, spicy, vanilla, buttery and
coconut are the common wine words to describe oaky character. Other label signals that mean
oaky: Barrel Fermented, Barrel Select, Barrel Cuve, Cask Fermented.
Bouquet All of the wines scents, which come from the grape(s) used, the techniques (like
oak aging), the age of the wine, and the vineyard characteristics (like soil and climate).
Bright Vivid and vibrant. Usually theres a suffix, like "bright fruit" or "bright acidity."
Buttery Literally, the creamy-sweet smell of butter. One byproduct of fermentation is an ester
that mimics the butter smell, so you may well notice this in some wines, especially barrelfermented Chardonnays.
Creamy Can mean a smell similar to fresh cream, or a smooth and lush texture. In sparkling
wines, its a textural delicacy and smoothness of the bubbles.
Crisp See acidity.

Dry A wine without sweetness (though not without fruit; see Fruity for more on this).
Earthy As with cheeses, potatoes, mushrooms and other good consumables, wines can have
scents and flavors reminiscent of, or owed to, the soil. The "earth" terms commonly attributed
to wine include mushrooms, truffles, flint, dusty, gravelly, wet leaves and even "barnyard."
Exotic Just as it applies to other things, this description suggests unusual and alluring
characteristics in wine. Quite often refers to wines with a floral or spicy style, or flavors beyond
your typical fruit bowl, such as tropical fruits or rare berries.
Floral Having scents that mimic flower scents, whether fresh (as in the honeysuckle scent of
some Rieslings), or dried (as in the wilted rose petal scent of some Gewrztraminers).
Food-friendly Food-friendly wines have taste characteristics that match well to a wide variety
of foods without clashing or over-powering namely, good acidity and moderate (not too
heavy) body. The food-friendly whites include Riesling and Sauvignon Blanc; the reds include
Chianti, Spanish Rioja, red Rhne and Pinot Noir wines, among others.
Fruity Marked by a prominent smell and taste of fruit. In whites, the fruit tastes can range
from lean and tangy (like lemons and crisp apples), to medium (like melons and peaches) to lush
(like mangos and pineapples). In reds, think cranberries and cherries, to plums and blueberries,
to figs and prunes. Note that fruity doesnt mean sweet. The taste and smell of ripe fruit are
perceived as sweet, but theyre not sugary. Most wines on the market are at once dry (meaning
not sweet) and "fruity," with lots of fruit flavor.
(glossary continues on next page)
6 | WINE
WHAT IS WINE?
A Glossary of Wine Terms (continued)
Grassy Describes a wine marked with scents of fresh-cut grass or herbs, or even green
vegetables (like green pepper and asparagus). Its a signature of Sauvignon Blanc, especially
those grown in New Zealand and France. Herbal and herbaceous are close synonyms.
Herbal, herbaceous See grassy.
Legs The drips running down the inside of the wine glass after you swirl it. Not a sign of
quality (as in "good legs"), but of body or viscosity. Fast-running legs indicate a lighter-bodied
wine, and slow legs a fuller-bodied wine. The higher the viscosity, the richer and fuller the wine
feels in your mouth.
Nose The smell of the wine.

Oaky See Barrel aged.
Off-dry A lightly sweet wine.
Old Vines Refers to wine from vines significantly older than average, usually at least 30 years
old and sometimes far older. Older vines yield a smaller, but often more intensely-flavored, crop
of grapes.
Spicy A wine with scents and flavors reminiscent of spices, both sweet (cinnamon, ginger,
allspice, clove) and savory (pepper, cumin, cardamom).
Sweet A wine that has perceptible sugar, called residual sugar because it is left over from
fermentation, and not converted to alcohol. A wine can be lightly-sweet like a Moscato, or very
sweet like a Port or Sauternes.
Regional wine A wine named for the region where the grapes are grown, such as Champagne,
Chianti, Pouilly-Fuiss, etc. Also called an appellation wine.
Tannic A red wine whose tannin is noticeable a little or a lot as a drying sensation on
your tongue. One description is that it feels like a slipcover for the tongue, either suede (lightly
tannic), velvet (richly tannic) or sandpaper (harshly tannic).
Terroir The distinctive flavors, scents and character of a wine owed to its vineyard source. For
example, the terroir of French red Burgundies is sometimes described as earthy.
Toasty Wines with a toasty, roasted, caramelized or smoky scent reminiscent of coffee beans,
toasted nuts or spices, or burnt sugar.
Unfiltered A wine that has not been filtered before bottling (which is common practice).
Some say filtering the wine strips out flavor, but not everyone agrees.
Varietal wine A wine named for the grape used to make it, such as Chardonnay or Merlot.
7 | WINE
TASTING WINE
Learning to Taste Wine
Tasting wine stirs all of your senses: seeing, smelling, touching, tasting, and even hearing
as you clink glasses for the toast. Lets walk through the steps of tasting a glass of wine.
You should follow each of these steps in any tastings that you do.
Take a Look
Pick up the glasses. Wine is beautiful, and shimmers with beautiful colors. It just wouldnt
be the same in a paper cup. Tip the glass away from you and look at the wine against a
white background, such as a napkin or a piece of paper. Color reveals two basic things:
color range
Is the wine in good condition? White wines darken and turn brown as they age. Red
wines lighten and turn brown as they age. Why? Cut an apple in half and expose the
flesh to air. It turns brown. That is oxidation and the same thing happens to wine. Most
wines are made to be consumed young and fresh within one to three years of the vintage,
or year, on the label. A lot of brown in the wine is a tip-off that the wine may have
prematurely oxidized, which usually occurs with poor storage or a faulty cork seal that
allowed air into the bottle. An oxidized wine loses a lot if its flavor and scent. For young
wines in good condition, here is the color range you are looking for:
White
Red
Pale yellow-green
Dark pink
Straw yellow
Ruby red
Yellow/gold
Inky, dark purple
Is the wine light, medium, or full? As a general rule, the darker the color, the fullerbodied the wine. When you have a few different wines poured side by side for tasting and
comparing, stand up and look down into the tops of the glasses. You will see the color
differences of each style, typically getting deeper in the fuller-bodied wines.
8 | WINE
TASTING WINE
Learning to Taste Wine (continued)
Swirl the Wine Around in the Glass
Swirling is the key to the real taste of the wine, because the alcohol in the wine vaporizes
when you swirl. Those airborne vapors carry the scents of the wine to your nose. And the
nose lets you savor all the wines flavor.
Smell the Wine

Put your nose near the rim of the glass and take in the scent. What do you smell? If the
words white wine and red wine come to mind, youre right! You will identify more specific
wine smells such as Chardonnay or Chianti after you have experienced them a few times.
Any other scents that you notice are good to use as a reference point, but dont worry if
you cant precisely identify them.
Taste the Wine

Take a mouthful and hold it there for a moment or two. Professional tasters swish or swirl
the wine around in their mouths quite a bit. Youll perceive:
Body and texture. The richness and body of a full red wine, the bubbles of a
sparkler, and so on are some of the things you can feel.
Taste. Youll taste sweetness, if any, bitterness, a subtle element in certain
wines (usually red), and acidity, which feels a bit tingly, and makes your mouth
water. The exact balance of these different tastes varies from wine to wine.
Flavor. The heat in your mouth helps send the wines aromas to your olfactory
bulb (the nerve center for smell), letting you distinguish, for example, the style
and flavors of the Riesling grape versus the Chardonnay grape.
Balance. This is your overall impression of the wine. Do all the components
body, texture, flavors, sweetness, bitterness, and acidity seem in harmony?
Do they seem pleasant? Thats balance.
Quality. Did all your senses sit up and take notice? Does the wines flavor
linger pleasantly in the mouth? Do you like the wine (this isnt a quality
question; its your personal taste)?
9 | WINE
TASTING WINE
Tasting Wine the Details
Now lets move from the basic tasting terms to some of the more detailed tastes and
textures in wine.
Tannin
Like color in red wines, tannin comes from soaking the juice of red grapes (sometimes
called black grapes because they are very dark-colored when ripe) with their skins. The
juice is clear, so the soaking is done to give color to the wine, and tannin, too. It is the
drying sensation you may feel on your tongue when you taste red wines.
Depending on the wine, the feeling of it can range from barely-there (low tannin) to
very mouth-gripping (high tannin) to harsh and astringent (excessive tannin).
The body impact of tannin is textural. Specifically, tannin has that mouth-coating
grip, as described above: the stronger the grip, the fuller the perceived body in the
wine. The fullest red wine grapes owe part of their body to the amount of tannin in
their skins. Tannin also has flavor namely, an earthiness that edges toward bitterness,
which balances certain foods nicely. The bitterness is a nice contrast to meaty and fatty
tastes, a jarring clash with briny or fishy tastes, and with other bitter tastes.
Oakiness
Think of an oak barrel as a marinade for wine. Simply put, it adds aroma, flavor, body
and sometimes color (oakiness in white wines makes them look more yellow). Oakiness
is added by the winemaker, in one or both of the following ways:
Oak Barrel Fermentation The wine must be fermented in a container, usually either
a stainless steel tank or a barrel. If an oak barrel is used, it can give an oaky taste and
scent to the wine.
Oak Barrel Aging For many classic and popular wines, aging at the winery,
anywhere from a few months to several years, is integral to the winemaking process.
Using an oak barrel for that aging can give an oaky taste to the wine.
10 | WINE
TASTING WINE
Tasting Wine the Details (continued)
Oakiness (continued)
How much oakiness? Logically, winemakers seek to keep the amount of oak character
in a wine proportional to the other components grape variety, concentration (of
flavor and alcohol), and tannin to maintain balance. Heres how that applies to the
Big Six grapes:
White Grapes
Oakiness
Red Grapes
Tannin Level
(reds only)
Light body
Riesling
No oak
Light to
medium body
Sauvignon
Blanc
No oak or light Pinot Noir

to moderate
oak
Medium to
full body
Chardonnay
Moderate to
heavy oak
(occasionally
no oak)
Merlot
Low to
moderate
tannin
Moderate to
heavy oak
Cabernet
Sauvignon
Moderate to
high tannin
Full body
Low tannin
The same balancing principles apply in cooking. For example, the au poivre treatment
is fine for a big-flavored sirloin steak, but would completely overpower a delicate fillet
of sole. Similarly, winemakers seek to match the intensity of oak to the intensity
of the grapes theyre working with, as the chart above indicates. Riesling usually
has no oakiness, because it would overpower the delicate fruit, and in the fuller grapes,
the amount of oak can be increased accordingly.
Acidity
As already described, acidity is a style attribute, but it also has flavor, from tart and
zingy, to soft and gentle.
11 | WINE
TASTING WINE
Tasting Wine the Details (continued)
Fruit
You dont need to identify with an exact fruit flavor such as apple, but rather the
wines fruit character and intensity, from tart/tangy and delicate like a green apple or
cranberry, to soft and juicy like a melon or plum, to ripe and intense like a mango or
fig. And if you do peg a specific fruit flavor, thats great.
Earthiness
When it comes to wine, the term earthy is perhaps harder for people to identify with
than the taste it describes. It certainly comes up as a positive attribute in a wide range
of foods potatoes, mushrooms, and many great cheeses are just some of the foods
that are known and loved for their earthy taste. And generally, people love the taste
of wines whose style includes a signature earthiness. For example:
the chalkiness of Italian Chianti and French Sancerre
the mineral note of French white Burgundy and Alsace wines
the mushroomy character of French red Burgundy and Pinot Noir
Spiciness
The spiciness in wine can refer to scents and flavors of both sweet spices and savory
ones. Some of the common ones that professional tasters refer to in wine include:
Sweet: Cinnamon, ginger, cloves, star anise, allspice, nutmeg
Savory: Black pepper, white pepper, cumin, cardamom
To put your tasting skills into practice, try the tasting lesson in the Great Wine Made
Simple Mini Course section of this Guide.
12 | WINE
FROM ALSACE TO
ZINFANDEL THE MAJOR
WINE STYLES, GRAPES,
AND REGIONS
The wine styles covered here are arranged from lightest to fullest in body, as shown in the Wine
List Decoder section of this Guide.
Sparkling Wine and Champagne

Although all the worlds bubblies are modeled on French Champagne, only the genuine
article from the Champagne region of France is properly called Champagne. Sparkling
wine is the proper term for the other bubblies. Limited supply and high demand plus a
labor-intensive production process make Champagne expensive compared to other sparklers,
but still an affordable luxury in comparison to many other world-class wine categories. Bubbly
produced in Frances other quality wine regions is usually called cremant, as in Cremant
dAlsace. And outside France, most quality wine-producing countries also make sparkling
wine. The taste and price vary depending on the growing region, the grapes used, the house
style, and the method used to get the bubbles into the bottle.
Brut on a Champagne or sparkling wine label means the wine is completely dry. From there, the
lingo gets a little crazy, because Extra Dry in sparkling wine style terms means slightly sweet
and Demi-Sec (half-dry) is even sweeter. Go figure!
Getting the Bubbles into the Wine

Classic Method In Frances Champagne region, each bottle of wine is dosed with
yeast and sugar before sealing to kick off a second fermentation inside the bottle. Since the
carbon dioxide bubbles cant escape the sealed bottle, they stay in the wine. This process,
called the Champagne or classic method, is labor-intensive. It introduces lots of complex
flavor into the wine.
Bulk Method This time, the yeast and sugar dose is added to large tanks of wine, so
the second fermentation happens in bulk, rather than individual bottles. Its less laborintensive than the classic method, and thus cheaper.
13 | WINE
THE MAJOR WINE STYLES,

GRAPES, AND REGIONS
Sparkling Wine and Champagne (continued)
Bubbly Styles
Champagne and sparkling wine style has three parts: (1) House style: light-,
medium-, or full-bodied. (2) Category: classic or specialty. (3) Taste: dry or sweet. Here
is how the label answers each of these questions:
House Style=Body Style
Especially in the Champagne region of France, each winery is known for a signature style,
which can range from delicate and elegant to rich, full and toasty meaning theres
something for every taste and food partner. With experience, you can learn the different
house styles of the wineries on your wine list.
Grape varieties are a major factor in the house/body style of bubbly, because many regions,
including Champagne, use mostly red grape varieties to produce this (usually) white wine.
The dark grapes yield a fuller-bodied wine. Here are the main grapes used in quality bubbly:
French Champagne Red Pinot Noir, Pinot Meunier; White Chardonnay
California bubbly same as French Champagne, plus Pinot Blanc (white)
Spanish cava Parellada, Macabeo, Xarello, Chardonnay (all white)
Italian Prosecco Prosecco grape (white)
Italian Asti Moscato grape (comes in both white and red versions)
Champagne and Sparkling Wine Categories

Most producers of bubbly make several types. The major ones are, from most common to
rarest, nonvintage, vintage, blanc de blancs (blahnk duh BLAHNK), ros (row-ZAY), and luxury.
Here is what they mean:
Nonvintage (the classic bubbly style) Champagnes and sparkling wines are very often
a blend of vintages (harvest years), to maximize complexity and consistency. On wine lists,
nonvintage is often abbreviated as NV. Some houses use the term multivintage,
abbreviated as MV.
Specialty styles
Vintage In excellent years, when the growing season weather produces top-quality
grapes, many wineries like to bottle a vintage bubbly to show off the characteristics of that
particular year.
14 | WINE

GRAPES, AND REGIONS
Sparkling Wine and Champagne (continued)
Blanc de blancs White wine from white grapes, as the name implies. Remember that
most of the grapes in Champagne are black (as the industry sometimes refers to red wine
grapes), so this is a fairly rare specialty style, using only the Chardonnay grape.
Ros This is another very rare style, made usually by adding a little bit of still (nonbubbly) red wine for color.
Luxury Cuve Cuve (coo-VAY) means blend, or selection. This style (sometimes called
Tte de Cuve loosely, "cream of the crop") represents the rarest and finest bottling of
each house. They are usually vintage-dated, and are considered to be more intense and
complex than the other Champagne styles, because they are aged longer before release.
Taste: Dry versus sweet

When Brut (rhymes with root) is printed on the label it means the wine is dry, with no sweet taste
the usual style of all the types shown above. The other styles, from least to most sweet, are:
extra dry, sec (dry), demi-sec (off-dry), and doux (sweet). A lot of people enjoy the touch of
sweetness in the extra-dry style as an aperitif. Demi-sec makes a good dessert-style bubbly.
Bubbly on the wine list

Here are the types of sparkling wine most commonly offered in our hotels.
Italy Spumante is the Italian word for sparkling wine. Asti is made from the Moscato
grape, grown in the town of Asti in the Piedmont region. Its slightly sweet and delicate
perfect for brunch. Prosecco is the name of both the grape and the wine a bubbly from
the Veneto region thats traditionally used in the Bellini cocktail, but is also crisp, dry and
pleasant on its own. Both of these are made using the bulk method described above.
Spain Spains term for sparkling wine is cava. Most cava is made in the Penedes
(PEN-uh-dess) region near Barcelona using the local grapes Parellada, Macabeo, Xarello (no
need to memorize them) and Chardonnay. Cava is made using the classic (and costly)
method for bubbly wines, but remains a great value. Why? The Penedes regions land
costs and grape-growing costs are lower than in other sparkling strongholds like Frances
Champagne region and California wine country.
France As already noted, true Champagne comes only from the Champagne region of
France. Its classy taste is due to the quality of the vineyards themselves, while its high price
is due to supply (limited) and demand (high).
California Californias quality bubblies are modeled on French Champagne same
grapes, same classic method, same high quality. The taste is different generally more ripe
and fruity than French Champagne due to Californias warmer weather.
15 | WINE

GRAPES, AND REGIONS
White Wines
Italian White Wines As a rule, Italys whites are styled to be dry and crisp, and theyre often
great values. Here are the major wines, their regions, and the grapes used to make them. Check
the Wine List Decoder for pronunciations.
Wine Name
Region
Grapes
Frascati
Latium region, near Rome
Trebbiano
Soave
Veneto region
Garganega, Trebbiano
Orvieto
Umbria region
Grechetto, Procanico
Gavi
Piedmont region
Cortese
Vernaccia di San Gimignano
Tuscany region
Vernaccia
Pinot Gris/Pinot Grigio Pinot Gris (pee-no GREE) is the French and Grigio (GREE-jee-oh) the
Italian spelling for this crisp, delicate, very popular white wine grape. The French and American
versions tend to be a bit more intensely flavored than the Italians (which are refreshing and light).
It is the quintessential quaffing wine and a real winner by the glass in restaurants. The Italian
versions are grown mainly in the Trentino and Friuli regions. Frances version is grown in the
Alsace region.
Riesling (REES-ling) Wines made from the Riesling grape are light-bodied and elegant.
Many people incorrectly assume theyre always sweet, and heres why: the traditional Riesling
bottle shape (tall and skinny) is associated with the German wine called Liebfraumilch (LEEBfruh-milk), which traditionally is a bit sweet. The worlds top Rieslings come from:
Alsace (Al-ZASS), France Very dry and tangy
Germany Vibrantly fruity, but not sugary-sweet
Austria Full-bodied and very dry
Up-and-coming Riesling regions Washington state, New York state, New Zealand,
Australia
Dessert Rieslings, which are sweet, are usually labeled as late harvest (or vendange tardive in
French, and auslese or beerenauslese in German), or ice wine (eiswein).
Gewrztraminer This exotically-scented white grape is a great food partner for Asian and
southwestern flavors. Its strongholds are the United States (Washington and California), and
Alsace, France.
Vouvray This Loire Valley white from the Chenin Blanc grape can range from dry to sweet
(on the label, the French terms are sec and moelleux, respectively).
16 | WINE

GRAPES, AND REGIONS
White Wines (continued)
Sauvignon Blanc/Fum Blanc Depending on whether its grown in cool, moderate or warm
conditions, the exotically pungent scent and taste of Sauvignon Blanc ranges from zesty and
herbaceous, to tangy lime-grapefruit, to juicy peach and melon. All of the styles share
vibrant acidity, and growing admiration in the marketplace. The grapes home base is
Frances Loire Valley (Sancerre and Pouilly-Fum) and Bordeaux (Graves) regions. California and
Washington state make excellent versions, sometimes labeled Fum Blanc. In the Southern
Hemisphere, Chile and especially New Zealand make tasty examples.
Chardonnay, including French White Burgundy Chardonnay is the number one selling
white grape varietal wine in America. Why? Simple its signature is great fruit, which most
tasters find irresistible. In many of the popular bottlings, that great fruit is enhanced by a toasty,
nutty taste from barrel fermentation and/or barrel aging. Great Chardonnay is grown in nearly
every wine-producing country, but the top sources are:
Burgundy, France This is "home base" for the Chardonnay grape, but the wines are
usually labeled with the village or region name rather than the grape. The biggies (worth
memorizing) are Pouilly-Fuiss, Chablis, Mcon, and Meursault. And check the labels fine
print: if you see "French White Burgundy," the wine is made from Chardonnay. Rule of
thumb: French white Burgundies are generally the subtlest, most elegant of the
worlds Chardonnays. Generic non-French "burgundies" are bulk wines that bear no
resemblance to the real thing, other than the "borrowed" name.
United States California, Washington state and Oregon all make great Chardonnays.
Southern Hemisphere Australia is a Chardonnay powerhouse, but all the "down under"
countries make nice versions.
Blush and Ros Wines

Just from their names you could guess that the so-called "pink" wines for example white
Merlot and of course white Zinfandel, the top seller in the category, are made from redor black-skinned grapes. The juice of these grapes is clear, so to get just a blush of color (rather
than deep red or purple), wineries soak the skins only briefly in the juice. Blush often has a touch
of sweetness; ros is usually dry. The classic source of ros is southern France, notably the
Provence and Rhne regions.
17 | WINE

GRAPES, AND REGIONS
Red Wines
Pinot Noir, including French red Burgundy Pinot Noirs style is light-bodied, silky and
elegant. The grapes "home base" region is Burgundy in France. Red French Burgundies are
named for the village or region name rather than the grape variety, but as with Burgundy whites,
you can check the fine print: if you see the words "French red Burgundy," you will know the wine
is made from Pinot Noir. The coolest parts of coastal California (especially the Russian River
Valley, Carneros, Monterey and Santa Barbara) specialize in Pinot Noir, as does Ore g o n s
Willamette (will-AM-ett) Valley. New Zealand is also an up-and-coming Pinot Noir source. Pinot
Noir from all the major regions is typically oak aged, but as with other grapes, the amount of
oakiness is matched to the intensity of the fruit. Generally, the budget bottlings are the least oaky.
Merlot and Cabernet Sauvignon, and French red Bordeaux
Bordeaux red The Merlot and Cabernet Sauvignon grapes are the main ingredients
in red French Bordeaux wines. Consequently, you might not be surprised to learn that
Bordeauxs famous reds are the model for Merlot and Cabernet Sauvignon varietal wines
produced worldwide. Bordeaux at the basic price level, usually carrying both the Bordeaux
region name and the grape name, compares in style to basic Merlots and Cabernets
anywhere with medium body and soft fruit flavor. The classic Bordeaux wines for which
the region is famous are usually named for the estate, called a chateau. The chateau
style emphasizes powerful dark fruit and oak barrel aging for complexity. The best of these
wines (and their varietal counterparts) can, with proper storage, improve and gain
complexity with aging, rather like some fine cheeses. That is why they are coveted for larger
wine collections and reserve lists.
Some "chateaus" are modest buildings, others quite grand its the vineyards that really
count. The mix of Merlot and Cabernet planted in these vineyards is tailored to each
vineyards particular conditions, in the same way that gardeners vary whats planted
where in their yards to get the best results. Three other Bordeaux red grape varieties are
used in small quantities for added complexity: Cabernet Franc (Frahnk), Malbec (MAHLbeck) and Petit Verdot (puh-TEE vair-DOUGH).
Merlot, the easy-drinking "banker" red wine choice of so many guests, is well-traveled as a
result. Every great wine country plants Merlot to satisfy the demand. The best sources for
varietal Merlot (with the grape name on the label) include California, Washington state and
Chile. In its home base of Bordeaux, France, Pomerol and St. milion are the sub-districts
that are the best-known for Merlot-based wines.
Cabernet Sauvignon is among the top-selling red varietal wines in America. Its full body
and "grip" from tannin (see the What is Wine section of this Guide for a definition) provide
the intensity that red wine drinkers seek. They also contribute to Cabernets ability to get
better with age, a reason for its prominence on many reserve wine lists with older and
18 | WINE

GRAPES, AND REGIONS
Red Wines (continued)
collectible bottles. Aside from Bordeaux in France, especially the Medoc sub-region, other
great Cabernet sources include California (notably Napa and Sonoma), Washington state,
Chile and Australia.
Cabernet Sauvignon in blended wines Cabernet Sauvignon is a prominent ingredient in
red Meritage (rhymes with heritage) blends, which feature the grapes grown in
Bordeaux, France (Merlot, too). Cabernet is also used in many super Tuscan wines, a
category of proprietary wines that combine the best of traditional Tuscan and international
grapes.
Syrah/Shiraz and French Rhne Valley reds No matter how you spell it (the French Syrah,
or the Aussie Shiraz), this is a hot grape. Some experts feel it may be poised to un-seat Merlot
as consumers go-to grape, due to its high quality for the money. It is true that even at value
prices, you get a scent of spice and succulent fruit flavor that outshines a lot of other
affordable reds. As Syrah, this grape forms the backbone for Frances revered Rhne
Valley reds with centuries-old reputations. These include Cotes du Rhne, Cote-Rtie,
Hermitage and Chateauneuf-du-Ppe. Cotes du Rhne is a spicy, food-versatile value. The
latter three are true French classics full-bodied, powerful, peppery, earthy, concentrated and
oak-aged. Finally, most major American wineries, and many smaller players, are bottling
California or Washington state versions, often labeled with the Aussie spelling Shiraz, rather than
the French Syrah.
Red Zinfandel This California specialty ranges in style from medium-bodied, with bright
berry flavors, to lush and full-bodied, with intense fig and even chocolate flavors. Many of
the best vineyards are pre-Prohibition plantings, whose gnarled old vines produce some
amazingly complex wines. The wines usually are oaky a little or a lot depending on the
intensity of the grapes used. Californias most famous red Zinfandel areas are Sonoma
(especially the Dry Creek Valley sub-district), Napa, Amador and the Sierra Foothills, whose most
ambitious bottlings can be worthy of aging in the cellar. The value bottlings are usually
regionally labeled as California or North Coast.
Tempranillo from Spain The Tempranillo (temp-rah-NEE-oh) grape is used to make red
Rioja and Ribera del Duero, Spains two most famous wines and regions (like other classic
European wines, its the place-name rather than the grape on the label). Depending on quality
level, Rioja ranges from easy-drinking and spicy to seriously rich and leathery in character
never ho-hum. Priorat is an emerging region for strong, inky-dark wines from Tempranillo,
and/or the Cabernet Sauvignon and Garnacha grapes.
19 | WINE

GRAPES, AND REGIONS
Italian Valpolicella and Amarone from Veneto The Valpolicella region, planted mainly to
the local Corvina red grape, yields two major wine types. Valpolicella is a soft, spicy,
earthy red with great food versatility. Amarone is made from grapes grown in the
Valpolicella vineyards. But to achieve its almost Port-style body and intensity, vintners select
the finest, ripest grapes, then dry them on mats until they are dehydrated like raisins. Barrel
aging after fermentation adds even greater intensity, yielding a rich wine with long aging
potential.
Italian Piedmont Reds
Dolcetto The Dolcetto red grape translates to English as "little sweet one," not because
its sweet, but because the fruit taste seems soft in comparison to the other Piedmont reds.
Barbera The Barbera grapes vibrant acidity and low tannin make it an especially flexible
food partner.
Barolo and Barbaresco These regionally-named wines, both made from the Nebbiolo
grape, are Piedmonts dynamic duo. The Nebbiolo grapes ample tannin, and the long
aging in oak barrels for both wines, results in full, intense wines that usually need cellaring
to harmonize the flavors.
Sangiovese and Tuscan, Italian reds Sangiovese (san-joe-VAY-zeh) is the signature grape
of Tuscanys famous regionally-named reds including Chianti, Vino Nobile di
Montepulciano, and Brunello di Montalcino. Like Merlots and Cabernets, Sangiovese-based
wines can range from easy-drinking and affordable to complex, oaky, and expensive. It
depends, as always, on the soil and the winemaking style. With their mouthwatering acidity and
touch of spice and earthiness, Sangiovese-based wines are some of the most food-versatile
selections in the wine world.
Dessert Wines
The main categories of dessert wine include Port wines from Portugal, and late harvest wines,
so-called because the grapes are picked later than normal, so that the grapes become extra ripe
and sugar-rich. When fermented, the extra-sweet grapes yield a sweet dessert wine.
Port Facts There are two main categories of Port wines, ruby style and tawny style.
Ruby-style Ports have a red color and ripe, plummy flavor. Vintage-dated Ports and latebottled vintage Ports are also in the ruby category. True vintage Ports are rare and meant for
long bottle aging to show their best complexity. Late-bottled vintage Ports are aged by the
winery before release (the "late-bottled" part of the name) to be ready to drink when they come
to market, and thus are a practical by-the-glass offering for most restaurants.
Tawny-style Ports are given very long cask aging, during which time the color oxidizes to a
tawny shade, and the flavors become spicy and nutty.
20 | WINE
SAKE
The Ingredients
Like many alcoholic beverages, the origins of Sake are not known for sure. Sake brewing is
commonly believed to have begun in China around 4800 B.C., followed closely by Japan in the
third century B.C.
Sake is made from four main ingredients:

1. Rice Only highly polished rice is used. The amount of polishing has a significant effect on
the quality and purity of the sake and is thus the basis for the sake classification system.
Although there are different types of rice used in sake production, a rice called Sakamai is the
variety most often used in Japan.
2. Water The quality and purity of the water source is important and often is carefully
scrutinized by the individual sake makers. (Nowadays, filtration makes the purity of the water
source less important than it has been in the past.)
3. Koji Is a type of mold which eats its way into the heated rice, creating enzymes that
convert the rices starch molecules into sugar. These sugars can then be readily fermented
into alcohol by yeast.
4. Sake Yeast There are literally dozens of yeast strains that are used in sake brewing. The
yeast performs the actual conversion of sugar to alcohol through fermentation, similar to the
process of brewing and winemaking.
Sake Styles
Classification
Japanese sakes are classified according to the degree to which the rice has been polished
before brewing. The more of the rice grain that is polished away, the higher the quality and
purity of the sake. The main categories are:
Junmai (JUHN-mye): The grains of rice are polished to remove a minimum of 30% of the outer
grain. Also known as 70% sake, referring to the remaining proportion of the rice grain.
Junmai Ginjo (JUHN-mye GHIN-joe): Sake brewed with rice that is polished to remove a
minimum of 40% of the outer grain. Also known as 60% sake, referring to the remaining
proportion of the rice grain.
Junmai Dai Ginjo (JUHN-mye dye-GHIN-joe): This is the highest grade of sake. A minimum
of 50% of the outer rice grain is polished off and sometimes more.
21 | WINE
SAKE
Making Sake
Most sake is bottled at approximately 14 - 15% alcohol. A new style of light sake in
the 8 - 10% alcohol range is also becoming increasingly common.
Polishing of the rice
Washing (to remove powder left from polishing), soaking &

steaming
Introduction of koji mold and yeast
Breakdown of rice starch into fermentable sugars, and

conversion of those sugars into alcohol (fermentation)
- Filtration (optional but common)

- Addition of water (to adjust the alcohol)
- Pasteurization
- Brief aging (up to 6 months)
Sake Sources
Sake is produced in many countries. The major sake-producing countries are Japan, China
and the United States.
* Brainiac Fact:
With sake, freshness is paramount. Once bottled, it should be consumed within a few
months while the flavor is at its peak.
22 | WINE
SAKE
A Few More Definitions
Koshu
The term for aged sake.
Masu
A traditional wooden box used to serve sake.
Nigori
Unfiltered sake bottled with some of its rice and yeast
residue. Nigori sakes are often milky in color and can be
very sweet.
Tokkuri
Small ceramic pitchers used to warm and serve sake.
Restaurants specializing in sake may have dedicated
sake warmers. It is also considered acceptable to
briefly microwave sake for serving warm. The tokkuri
is accompanied by small cups from which the sake is
sipped.
Warm or Cold?
You can drink sake either hot or cold, and even at room
temperature. In general, the higher quality sakes are enjoyed
chilled to accentuate their delicate flavors. Sake bars may serve
the brew with a side of salt. As with a Margarita, salt helps to
accentuate the flavors. In Japan, the finest artisanal sakes are often
served slightly chilled and in a clear wine stem to enhance their complex
aromas.
23 | WINE
WINE MINI-COURSE
A Wine Class in a Glass
How do you go about recommending or choosing wine? Many people assume the quick answer
is to trade up if you spend more, the wine will be better, right? Not necessarily, because
price and quality are rarely proportional, meaning you cannot assume that a twenty dollar bottle
is twice as good as a ten dollar one. And more important, preferences are individual.
To Taste it is To Know It
Tasting is the fastest way to learn about wine. Here are two quick wine lessons from Great
Wine Made Simple that will teach you to taste and describe wines for yourself and your guests.
Each lesson may be completed in a matter of minutes. Like with food, tasting impressions form
quickly with wine.
Setup
Glassware You will need 3 wine glasses per taster.
Pouring A tasting portion is about 1 ounce of each wine.
Flights Taste the Lesson 1 whites first, and then the lesson 2 reds (pros call each sequence
of wine a flight). There is no need to wash or rinse the glasses between flights. Make
sure each taster has both a water glass and a spit cup. When tasting professionally
and/or on the job, you must spit the wine, as wine pros do.
24 | WINE
WINE MINI-COURSE
The Lessons
What Youll Do:
For Lesson 1, White Wine Made Simple, you will comparison-taste three major white wine
grapes: Riesling, Sauvignon Blanc, and Chardonnay. For Lesson 2, Red Wine Made Simple, you
will compare three major red wine grapes: Pinot Noir, Merlot, and Cabernet Sauvignon. Follow
these easy steps:
1. Select your wines Make your choice from the wines that you currently carry. Its best
to choose wines in the same price category for example all from Tier One or Tier Two.
2. Chill (whites only), pour, and taste the wines in the order of body, light-to-full, as shown in
the Tasting Notes box that follows.
3. Use the tasting notes that follow as a guide, and make sure each taster records their own
impressions.
What youll learn:

Body styles of the major grapes Light, medium or full.
What the major grapes taste like When tasted side by side, the grapes are quite distinctive
from one another, just as a pear tastes different from an apple, a strawberry tastes different from
a blueberry, and so on.
What other wine flavor words taste like Specifically, youll experience these tastes: oaky,
tannic, crisp and fruity. Knowing them is helpful because theyre used a lot, on wine bottle
labels, and by wine stewards, guests and so on.
25 | WINE
WINE MINI-COURSE
White Wine Made Simple
Tasting Lesson 1 White Wine Made Simple
Instructions: Taste the wines in number order. Note your impressions of:
COLOR: Which is lightest, and which is darkest? Whites can range from pale straw to deep yellow-gold. The
darker the color, the fuller the body.
SCENT: While they all smell like white wine, the aromas differ, from delicate and tangy to rich and fruity.
TASTE AND BODY: In the same way that fruits range from crisp and tart (like apples) to ripe and lush (like
mangos), the wine tastes will vary along with the body styles of the grapes, from light to full.
Which grape and style do you prefer? How would you describe each wine to a guest?
The White Wines
Your Notes
Grape 1 Riesling (any region)

Light-bodied
Description: Crisp and refreshing, with
vibrant fruit flavor ranging from crisp
apple to juicy peach.
Brand-Name:
Grape 2 Sauvignon Blanc (France or New

Zealand)
Medium-bodied
Description: Very distinctive! The smell is
exotically pungent, the taste tangy and
mouthwatering, like citrus fruit (lime and
grapefruit) and melon.
Brand-Name:
Grape 3 Chardonnay (California)

Full-bodied
Description: The richest scent and taste,
with fruit flavor ranging from ripe apples
to peaches to tropical fruits. You can feel
the full-bodied texture, too. Oaky
scents come through as a sweet, buttery,
or toasty impression.
Brand-Name:
Price:
Notes:
26 | WINE
Price:
Notes:
Price:
Notes:
WINE MINI-COURSE
Red Wine Made Simple
Tasting Lesson 2 Red Wine Made Simple
Instructions: Again, taste the wines in number order, and note your impressions.
COLOR: Red wines range in color from transparent ruby, like the Pinot Noir, to inky dark purple. The darker
the color, the fuller the body.
SCENT: In addition to the smell of red wine, youll get the cherry-like smell of Pinot Noir, perhaps plum
character in the Merlot, and a rich dark berry smell in the Cabernet. There are other scents, too, so enjoy
them.
TASTE AND BODY: Like white wines, red wines range from light and delicate (cherry, cranberry) to rich and
intense (black plums, raspberry jam). Youll note the differences in body from light to full, and the
distinctive taste character of each grape. As you can see, tasting them side by side makes it easy to detect
and compare the differences.
The Red Wines
Your Notes
Grape 1 Pinot Noir (any region)

Light-bodied
Description: Delicate cherry-like fruit
flavor, silky-smooth texture,
mouthwatering acidity, all of which make
Pinot Noir a versatile wine for most types
of food.
Brand-Name:
Grape 2 Merlot (California, Chile or

Washington)
Medium-bodied
Description: More intense than the Pinot
Noir with rich red wine flavor, yet not
too heavy. Thats probably why its so
popular.
Brand-Name:
Grape 3 Cabernet Sauvignon (France or

California)
Full-bodied
Description: The fullest-bodied, most
intense taste. Notice the drying sensation
it leaves on your tongue? Thats tannin,
a natural grape component that, like
color, comes from the skin. As you can
see, more color and more tannin come
together. In reds, an oaky character
comes through as one or more of these
scents: spice, cedar, smoke, toastiness,
vanilla, and coconut. No wonder people
love it!
Brand-Name:
27 | WINE
Price:
Notes:
Price:
Notes:
Price:
Notes:
WINE LIST DECODER

How to know, at a glance, whats what on
the wine list
Wine is like food its easy to choose among the styles with which youre familiar. Thats
why wines like Pinot Grigio, Chardonnay, Chianti and Merlot are such big sellers. But when
navigating other parts of the list, namely less-common grape varieties and the classic European
regional wines, many of us get lost pretty quickly. And yet these are major players in the wine
world.
This decoder will give you the tools you need to explore them. It reveals:
The grapes used to make the classic wines If its a grape youve tried, then youll have
an idea of what the wine tastes like.
The body styles from light-to-full of every major wine category. This is extremely helpful,
because it breaks up the wine world into broad, logical categories that are easy to understand
and similar to the way we classify other things. With food, for example, we have vegetables,
meat, fish and so on.
The taste profile, in simple terms The exact taste of any wine is subjective (I say apple, you
say pear), but knowing how the tastes compare is a great tool to help you remember wines and
describe them to your guests.
The names are set up as you might see them on a wine list under the key country and region
headings and in each section are arranged by body style from light to full. (For whites, Italy
comes before France in body style, overall. Their order is reversed for reds.) Finally, the Major
Grapes column on the left is there to help you quickly see just how widely-used these grapes
are, and how much you already know about these heretofore mystifying wine names.
28 | WINE
WINE LIST DECODER

Sparkling Wines
MAJOR GRAPES
Spain
France
Sparkling Wines
Italy
TYPE OF WINE
Chardonnay,
Pinot Noir
(PEE-no
NWAHR)
WINE LIST TERM
WHAT IT MEANS
Grape(s) Used
Style Snapshot
Asti Spumante
(AH-stee-spooMAHN-tay)
Muscat / Moscato
(Moh-SCAH-toe)
Light, floral, hint of

sweetness
Prosecco
(Pro-SECK-oh)
Prosecco
Delicate, crisp, tangy;

the wine used in Bellini
cocktails (Prosecco with
peach pure)
Cava
(CAH-vuh)
Local grapes:
Xarel-lo (Shah-rayLOE), Parellada
(Pah-ray-YAH-duh),
Macabeo (Mahcuh-BAY-oh)
plus Chardonnay
(Shahr-duh-NAY)
Light, crisp, refreshing
Champagne
(Shahm-PAHN-yuh
or Sham-PAIN)
The red (yes!)

grapes Pinot Noir
and Pinot Meunier
(PEE-no MuhnYAY), and the white
grape Chardonnay
Look for the style name

on the label:
Blanc de Blancs
delicate & tangy
Brut NV, vintage, and
luxury they range
from soft and creamy
to rich and toasty
29 | WINE
WINE LIST DECODER

White Wines
MAJOR GRAPES
WINE LIST TERM

Frascati
(Frah-SCAH-tee)
Italy
TYPE OF WINE
White Wines
Pinot Grigio
(PEE-no
GREE-jee-oh)
WHAT IT MEANS
Grape(s) Used
Style Snapshot
Trebbiano (Trebbee-AH-no),
Malvasia (Mahlvah-SEE-ah)
Pinot Grigio
Pinot Grigio
Italys best-known
white grape
Soave
(SWAH-vay)
Garganega (GahrGAH-neh-gah),
Trebbiano
Orvieto
(or-vee-ETT-oh)
Grechetto (GrehKETT-oh),
Procanico (ProCAH-nuh-co) &
many others
Gavi
(GAH-vee)
Cortese (core-TAYzeh)
Mostly local grapes are

used in Italys whites.
But the styles of all of
them are easy to
remember: light, tangy
and refreshing.
Pinot Grigio, the bestknown, is also more
distinctive pleasant
pear and lemon flavors,
tasty but not heavy.
The less common Pinot
Bianco is similar.
Germany
Vernaccia
Vernaccia
(vair-NAH-chee-uh)
Riesling
(REES-ling)
Riesling rules
Germanys quality
wine scene
30 | WINE
Feather-light, but flavorpacked: fruit

salad in a glass!
WINE LIST DECODER

White Wines
Alsace (AL-ZASS) Grape names are on the label:
MAJOR GRAPES
Riesling
Loire Valley
France
TYPE OF WINE
Sauvignon
Blanc
(Sow-veenyoan
BLAHNK)
WINE LIST TERM
WHAT IT MEANS
Grape(s) Used
Style Snapshot
Pinot Blanc
(PEE-no BLAHNK)
Pinot Blanc
Light, tangy, pleasant
Riesling
Riesling
Fuller than German

Riesling, but not heavy;
citrus, apples, subtle
but layered
Pinot Gris
(PEE-no Gree)
Pinot Gris
Smooth, richer texture;

fruit compote flavors
Gewrztraminer
(Guh-VURTS-truhmee-ner)
Gewrztraminer
Sweet spices, apricots,

lychee fruit
Vouvray
(Voo-VRAY)
Chenin Blanc
(Shen-en BLAHNK)
Look for the style name

on the label or list:
Sec Dry and tangy
Demi-Sec Baked
apple, hint of
sweetness
Moelleux Honeyed
dessert-style
Sancerre (SahnSAIR) & PouillyFum (Poo-EE FooMAY)
Sauvignon Blanc
Light-to-medium,
subtle, tangy
31 | WINE
WINE LIST DECODER

White Wines
Bordeaux White
WINE LIST TERM

Entre-Deux-Mers
(ON-truh-duhMAIR)
Burgundy White
MAJOR GRAPES
Sauvignon
Blanc &
Semillon
(Sem-eeYOHN)
Chardonnay
Mcon
(Mah-COHN)
St. Vran
(Saint Veh-RAHN)
Pouilly-Fuiss
(Poo-YEE FweeSAY)
France
TYPE OF WINE
Graves
(Grahv)
Pessac-Leognan
(Peh-SACK layown-YOAN)
WHAT IT MEANS
Grape(s) Used
Style Snapshot
Sauvignon Blanc &
Semillon
Tangy, crisp, light
Medium-to-full, ranging
from creamy lemon-lime
to lush fig flavors;
pricey ones are usually
oaky
Every Chardonnay
Light, refreshing, citrusin the world is
apple flavors
modeled on
French Burgundy
white wines such as
these
Chablis
(Shah-BLEE)
Subtle, mineral, green

apple
St. Aubin
Meursault
(Muhr-SEW)
PulignyMontrachet
(Poo-leen-YEE
Mohn-rah-SHAY)
ChassagneMontrachet
(Shah-SAHN-yuh
Mohn-rah-SHAY)
CortonCharlemagne
(Core-TOHN
Shahr-luh-MAIN)
Medium body; pear,

dried apple, nutty;
complexity ranging
from simple to sublime
32 | WINE
WINE LIST DECODER

Red Wines
TYPE OF WINE
MAJOR GRAPES
WINE LIST TERM
Burgundy Red
France
Red Wines
Beaujolais
(Boe-zho-LAY)
Beaujolais-Villages
(Boe-zho-LAY VillAHJH)
WHAT IT MEANS
Grape(s) Used
Style Snapshot
Gamay
(Gah-MAY)
Beaujolais Cru:
Morgon
(More-GOHN)
Moulin--Vent, etc.
(Moo-lan-ahVAHNT)
Pinot Noir
Ctes de Beaune
(Coat duh BONE)
Santenay
(Sahn-tuh-NAY)
Volnay
(Vole-NAY)
Pommard
(Poh-MARD)
Nuits-St-Georges
(NWEE Sain
JHORZH)
Vosne-Romane
(Vone Row-mahNAY)
GevreyChambertin
(Jhev-RAY Shahmbear-TAN)
Clos de Vougeot
(Cloe duh VooJHOE)
33 | WINE
Light, fruity, pleasant
More complex, plumberry taste, smooth (the

wines are named for
their village)
Pinot Noir
Ranging from light

body with a pretty
cherry taste to
extraordinary
complexity: captivating
spice, berry and earth
scents, silky texture,
berries and plums
flavor, the famouslydescribed barnyard
wine
WINE LIST DECODER

Red Wines
Rhne Red
France
Bordeaux Red
TYPE OF WINE
MAJOR GRAPES
WINE LIST TERM
Merlot
(Murr-LOW or
Mare-LOW)
Pomerol
(POM-er-all)
St. milion
(Saint Eh-mee-leeYOHN)
Merlot, plus
Cabernet Franc
(Cab-uhr-nay
FRAHNK) and
Cabernet
Sauvignon
Medium-to-full, oakyvanilla scent, plum

flavor
Cabernet
Sauvignon
(Cab-uhr-NAY
Sow-veenYOAN)
Mdoc
(MAY-dawk)
Margaux
(Mahr-GO)
Pauillac
(POH-yack)
St. Estphe
(Saint Eh-STEFF)
Cabernet
Sauvignon, plus
Merlot, Cabernet
Franc, Petit Verdot
(Puh-TEE vairDOUGH), and
Malbec
(MAHL-beck)
Full, chunky-velvety
texture;
cedar/spice/toasty
scent; dark berry flavor
Syrah, aka
Shiraz
(Suh-RAH or
Shuh-RAHZ)
Ctes-du-Rhne
(Coat dew ROAN)
Mainly Grenache
(Gruh-NAHSH),
Syrah, Cinsault
(San-SEW),
Mourvedre (MoreVED-ruh)
Medium-to-full body;
juicy texture; spicy
raspberry scent and
taste
Cte-Rtie
(Ro-TEE)
Syrah, plus a splash Full body; brawny

of white Viognier
texture; peppery scent;
(Vee-ohn-YAY)
plum and dark berry
taste
Hermitage
(Uhr-muh-TAHJ)
Syrah, plus a touch

of the white grapes
Marsanne (MahrZANN) and
Roussane (ROOsahn)
34 | WINE
WHAT IT MEANS
Grape(s) Used
Style Snapshot
Similar to Cte-Rtie,
above
WINE LIST DECODER

Red Wines
WHAT IT MEANS
Grape(s) Used
Style Snapshot
Chteauneuf-duPape
(Shah-toe-NUFF
duh POP)
Mainly Syrah,
Full body; exotic
Grenache, Cinsault, leathery-spicy scent;
Mourvedre
spiced fig and berry
compote taste
Zinfandel (red)
Zinfandel
Full body; lush berry

flavor
Rioja Crianza,
Reserva & Gran
Reserva
(ree-OH-huh)
Tempranillo (Tempruh-NEE-oh) plus

Garnacha (GahrNAH-chuh, aka
Grenache) & other
local grapes
Ranging from soft &

smooth, juicy strawberry
character (Crianza); to
full, caramel-leather
scent, spicy-dried fruit
taste (Reserva & Gran
Reserva)
Ribera del Duero

(Ree-BEAR-uh dell
DWAIR-oh)
Mostly Tempranillo
Full body, mouth-filling

texture; toasty-spice
scent; anise & plum
taste
Priorat
(Pre-oh-RAHT)
Varied blends may

include Cabernet
Sauvignon,
Garnacha & other
local grapes
Full body, gripping

texture; meaty-leatheryfig scent; superconcentrated plum &
dark berry taste
Priorat Ribera del Duero
California France Rhne Red
WINE LIST TERM
Rioja
MAJOR GRAPES
Sometimes
Cabernet
Sauvignon
Spain
TYPE OF WINE
35 | WINE
WINE LIST DECODER

Red Wines
Piedmont
Italy
Veneto
TYPE OF WINE
MAJOR GRAPES
(As youll
notice from
the Major
Grapes
column,
Italys classic
regions use
mostly local
grapes)
WINE LIST TERM

Valpolicella
(Vahl-poe-leeCHELL-ah)
WHAT IT MEANS
Grape(s) Used
Style Snapshot
Corvina (coreVEEN-uh) plus
other local grapes
Light, mouthwatering,
tangy cherry taste &
scent
Amarone della
Corvina; same
Valpolicella
vineyards as
(ah-ma-ROE-nay
Valpolicella
della Vahl-poe-leeCHELL-ah)
Full, rich, velvety

texture; toasted
almond/prune scent;
intense dark raisin &
dried fig taste
Dolcetto dAlba
(the best-known of
the Dolcettos, but
others are good,
too)
(Dohl-CHETT-oh
DAHL-buh)
Dolcetto
(Dohl-CHETT-oh)
Light, zesty, spicy;

cranberry-sour cherry
taste
Barbera dAlba
(Bar-BEAR-uh
DAHL-buh)
Barbera
Medium body; licoricespice-berry scent; earth

& berry taste
Barolo
(Buh-ROW-loe)
Barbaresco
(Bar-buh-RESScoe)
Nebbiolo
(Neh-bee-OH-loe)
Full-bodied, chewy
texture; exotic earth,
licorice, tar scent;
strawberry-spice taste
36 | WINE
WINE LIST DECODER

Red Wines
Tuscany
MAJOR GRAPES
Italy
TYPE OF WINE
Sometimes
Cabernet
Sauvignon
WINE LIST TERM
WHAT IT MEANS
Grape(s) Used
Style Snapshot
Chianti/Chianti
Classico
(Kee-AHN-tee)
Sangiovese
(San-joe-VAY-zeh)
Ranges from light, easy,

lip-smacking strawberryspice character; to
intense, gripping
texture; plum, licorice
and earth scent and
taste
Vino Nobile di
Montepulciano
(VEE-no NO-beelay dee Mohn-tehpool-CHAH-no)
Prugnolo (a type of
Sangiovese)
Medium-to-full body,
velvety texture; earth,
spice, and stewed plum
taste
Brunello di
Montalcino
(Broo-NELL-oh
dee Mohn-tallCHEE-no)
Brunello (a type of
Sangiovese)
Very full-bodied;
chewy in the mouth;
powerful dark-fruit
flavor
Super Tuscans
not a region
but an important
category
Usually a blend of
Sangiovese and
Cabernet
Sauvignon
Modeled to be a classy
cross between French
red Bordeaux and
Italian Chianti; usually
full, spicy and intense,
with deep plum and
berry flavors
37 | WINE
UNDERSTANDING THE FRUIT

FLAVORS IN WINE
Flavor Map
Apples, cherries, citrus? Those fruits are not added to the wine, but wine can taste like them.
Why? Wine grapes, when fermented, take on the flavors of other fruits. Its sort of like milk
once you ferment it to make cheese, it acquires all kinds of new scents, flavors, and textures.
The Flavor Map that follows is helpful for understanding the full range of fruit flavors commonly
found in quality wine producing areas.
Even better, the Flavor Map shows you how to predict which fruit flavors to expect from
various wines, even those that are completely unfamiliar to you. You do this by examining the
growing region on the label or the wine list entry, and answering one single question about that
region:
Is it a cool place, or a warm place?
The Flavor Map charts this by dividing the wine world into climate-style zones:
Cool climate zone cool/less sunny
Moderate climate zone temperate/moderately sunny
Warm climate zone warm/very sunny
The map also shows you how fruit flavors in wine can vary among these zones. For example,
crisper (tart, tangy) fruits like apples and cranberries grow in cooler, less sunny areas. By
contrast, luscious, exotic fruits like mangos and figs grow in warm, sunny areas. In the moderate
zone you find citrus fruits, berries, stone fruits and melons.
Cool Style versus Warm Style

Classifying a wine as cool climate or warm climate gives the taster very powerful clues to
its body and acidity, as well as its fruit taste. For virtually all wine types, here is how the taste
components differ from a cool climate to a warm climate:
Cool Climate Zone
Warm Climate Zone
Sun
Less sunny
Very Sunny
Acidity
Crisp and tangy
Soft and smooth
Body
Light
Full
Fruit Style
Green, lean and tart
Ripe and luscious
38 | WINE
MAPS
Flavor Map of the Wine World
39 | WINE
MAPS
Major Wine Regions of France
Major Wine Regions of France and Key Grape Varieties
LOIRE VALLEY
CHAMPAGNE
Chenin Blanc
Sauvignon Blanc
Chardonnay
Pinot Noir
Pinot Meunier
Cabernet Franc
ALSACE
ER
Pinot Noir
Se
REIMS
neR
iv
er
CALVADOS
Riesling
Gewrztraminer
Muscat
Pinot Blanc
Pinot Gris
CHABLIS (Considered part
PARIS
of Burgundy)
ver
Ri
SANCERRE
BURGUNDY
POUILLY-FUM
Viognier
BEAUJOLAIS
LYON
er
I T A LY
iv
nde R
iro
G
Syrah
Gamay
ATLANTIC OCEAN
COGNAC
Pinot Noir
er
IT
Chardonnay
R h one R
iv
NORTHERN RHNE
ZE
VOUVRAY
NANTES
BORDEAUX
RL
Lo
MUSCADET
re
AND
Chardonnay
er
iv
Dord ogn e R
Ga
r
ne
on
BORDEAUX
Ri
Cabernet Sauvignon
Merlot
Cabernet Franc
Malbec
Petit Verdot
SP
AI
er
ARMAGNAC
Sauvignon Blanc
Semillon
Muscadelle
SOUTHERN RHNE
N
LANGUEDOC-ROUSSILLON
Chardonnay
Sauvignon Blanc
Viognier
White Grapes
Red Grapes
Major Wine Regions
Spirit-Producing Regions
Cabernet Sauvignon
Carignan
Cinsault
Grenache
Merlot
Mourvdre
Syrah
40 | WINE
Grenache Blanc
Marsanne
Roussanne
Syrah
Grenache
Mourvdre
Cinsault
41 | WINE
Red Grapes
White Grapes
ATLANTIC OCEAN
PORTUGAL
Cabernet Sauvignon
Garnacha
Tempranillo
Albario
Viura
SPAIN
(See Major Wine Regions of France Map)
FRANCE
NORTH SEA
Chianti
Tuscany
HUNGARY
Barbera
Nebbiolo
Sangiovese
Pinot Grigio
Trebbiano
ITALY
Grner-Veltliner
Riesling
AUSTRIA
SICILY
MEDITERRANEAN SEA
Piedmont
Veneto
Trentino
Alto-Adige
SWITZERLAND
Riesling
GERMANY
Major Wine-Producing Countries of Europe and Key Grape Varieties
GREECE
BULGARIA
ROMANIA
MAPS
Major Wine-Producing Countries of Europe
42 | WINE
Major Wine Regions
Red Grapes
White Grapes
PACIFIC OCEAN
(See also,
West Coast detail map)
Cabernet Sauvignon
Merlot
Pinot Noir
Syrah/Shiraz
Zinfandel
Chardonnay
Sauvignon Blanc
Riesling
Pinot Blanc
Viognier
Pinot Gris/Grigio
CALIFORNIA
Pinot Noir
Chardonnay
Pinot Gris
OREGON
Cabernet Sauvignon
Merlot
Syrah/Shiraz
Chardonnay
Riesling
Chardonnay
Riesling (also called Johannisberg Riesling)
Sauvignon Blanc
Semillon
Cabernet Sauvignon
Merlot
Chardonnay
Sauvignon Blanc
MEXICO
Pinot Noir
CANADA
WASHINGTON
Major Wine Regions of North America and Key Grape Varieties
ATLANTIC OCEAN
(See New York detail)
NEW YORK
LAKE ERIE /
CHAUTAUQUA
PA
FINGER
LAKES
NJ
so n River
ud
NH
LONG ISLAND
CT
MA
VT
C A N A DA
HUDSON RIVER
& UPSTATE
Cabernet Franc
Cabernet Sauvignon
Merlot
Chardonnay
Riesling
NEW YORK
MAPS
Major Wine Regions of North America
MAPS
Major Wine Regions California/Pacific Northwest
Major Wine Regions of California, Washington and Oregon
CANADA
Puget Sound
Columbia Valley
SEATTLE
Yakima Valley
MONTANA
WASHINGTON
Walla Walla Valley
PORTLAND
Columbia Valley
Willamette Valley
OREGON
IDAHO
Umpqua Valley
Applegate Valley
Rogue Valley
CALIFORNIA
UTAH
NEVADA
PACIFIC OCEAN
Mendocino
Lake
Sonoma
Amador
Lodi
San Joaquin
Modesto
Livermore
Great Central Valley
Napa
SAN FRANCISCO
Santa Cruz
Madera
San
Benito
Fresno
Coastal Counties
Monterey
San Luis Obispo
Santa Barbara
LOS ANGELES
ARIZONA
Major Wine Regions
MEXICO
43 | WINE
44 | WINE
Major Wine Regions
Red Grapes
White Grapes
CHILE
SANTIAGO
Maipo
Valley
RIO DE JANEIRO
Malbec
Cabernet Sauvignon
Merlot
Chardonnay
Sauvignon Blanc
Torronts
BUENOS AIRES
ARGENTINA
Mendoza
ANDES
Cabernet Sauvignon
Merlot
Carmenre
Chardonnay
Sauvignon Blanc
SOUTH AMERICA
CAPE TOWN
DURBAN
JOHANNESBURG
Cabernet Sauvignon
Merlot
Pinotage (Pinot Noir crossed with Cinsault)
Syrah/Shiraz
Chardonnay
Chenin Blanc (also known as Steen)
Riesling
Sauvignon Blanc
SOUTH AFRICA
Major Wine Regions of the Southern Hemisphere and Key Grape Varieties
NORTHERN
VICTORIA
TASMANIA
ADELAIDE
South Island
Pinot Noir
Cabernet Sauvignon
HAWKES
BAY
AUCKLAND
MELBOURNE
CANBERRA
NEW SOUTH
WALES
SYDNEY
BRISBANE
QUEENSLAND
MARLBOROUGH
Sauvignon Blanc
Chardonnay
Riesling
North Island
NEW ZEALAND
WESTERN
AUSTRALIA
TERRITORY
Shiraz
Cabernet Sauvignon
Grenache
Mourvdre
SOUTH
Pinot Noir
AUSTRALIA
Chardonnay
Riesling
Semillon
Sauvignon Blanc
AUSTRALIA
MAPS
Major Wine Regions of the Southern Hemisphere
WINE CERTIFICATION
Sample Questions
1
a. TRUE
b. FALSE
Sake may be made in the United States.
a. Cabernet Sauvignon
b. Merlot
c. Pinot Noir
The RED grape in French red Burgundy is...
a. Regional wines
b. Generic wines
c. Varietal wines
d. Reserve wines
Wines that are named for the grape variety are known as...
a. A place in France
b. A style of sparkling wine
c. A sparkling wine that can be
made with both white and
red grape varieties
d. All of the above
Champagne is...
a. Cabernet Sauvignon,
Sauvignon Blanc, Merlot
b. Pinot Noir, Cabernet
Sauvignon, Merlot
c. Cabernet Sauvignon,
Merlot, Cabernet Franc
d. Chardonnay, Pinot Noir
Which are the main grapes of French RED Bordeaux?
a. TRUE
b. FALSE
French Burgundy must always be red.
6
7
a. TRUE
b. FALSE
Wines made from the Riesling grape are always sweet.
a. Have a higher alcohol

content than table wine
b. Are always sparkling
c. Are always white
Fortified wines...
The main red grape in Chianti is...
10
Alsace is a wine growing region in...
Answers: 1) a, 2) c, 3) c, 4) d, 5) c, 6) b, 7) b, 8) a, 9) c, 10) a
45 | WINE
a. Pinot Noir
b. Gamay
c. Sangiovese
a. France
b. Germany
c. Spain
d. England
Service
Beer-tending & Mixology
BEER-TENDING AND
MIXOLOGY
THE TECHNIQUES, TOOLS & EQUIPMENT,

GARNISHES & GLASSWARE
Beer-tending
Theres more to serving beer than simply pulling the
tap handle or opening the bottle. Your drawing or
pouring technique should give the correct foam head
size. Your equipment should be properly set up and
maintained. Your glassware should be clean, to
enhance the look and taste of the beer. All beer
should be served ice cold.
Packaged Beer
(Bottles or Cans)
To pour packaged beer, place the neck of the
bottle, or lip of the can, over the edge of a
scrupulously clean beer glass, without touching it to
the glasss rim. Quickly raise the bottom of the
bottle or can to a high angle, causing the beer to gurgle
into the glass until a fine head is created. Then, lower
the bottom of the bottle or can, reducing the flow of beer
into the glass until the foam rises to the rim. Depending on
the glass size, you may not empty the can or bottle. In that
case, place the can or bottle, with the label facing the guest, to
the right of their beer glass.
1 | BEER-TENDING AND MIXOLOGY
BEER-TENDING
Draft Beer
When pouring a beer from a tap, open the tap all the way in a
quick, smooth motion by grasping the tap handle at its
base (pulling the tap handle at the top opens the tap too
slowly, causing the beer to draw foamy). At the
beginning of the pour, tilt the glass slightly, but do
not touch the glass to the beer spout. Then
straighten the glass as you pour, topping the
beer with a collar of 3/4 inch to 1 inch of foam.
Beer Best-Practices
Remember:
Clean glass
Ice-cold beer
*
*
* Top Pro Tip

Prior to pouring, ask the guest, Shall I
pour for you? Some people prefer to pour
their own beer or drink directly from the
bottle or can.
MIXOLOGY
TECHNIQUES, TOOLS & EQUIPMENT

Pictures of all the tools, equipment and garnishes you need to know follow this section.
* Top Pro Tip

Always use a fresh glass. It may seem like a small thing, but its the easiest one to get right
never re-use a cocktail glass. Always give the guest a fresh glass, even if theyve ordered
another round of the same thing. This goes for all beverages including beer, wine by the glass,
and cocktails. Tap and large-sized bottled water may be re-poured into the existing glass. A
second single-serving bottle of mineral water should be served with a fresh glass.
Measuring
Jigger Measuring Technique
Half the battle of getting a good drink is following the recipe thats why we jigger
measure all of our spirits. The jigger you use should have a 1 ounce side and a 2 ounce
side. Check the markings on yours to be sure. When jigger-measuring, dont trail
your pour of spirits over the glass or jigger, or otherwise over-pour. It throws the drink,
and your costs, off-balance. Rinse the jigger between uses, especially after pouring
sticky, sweet or creamy ingredients where the residue can affect the taste of the next
drink made.
Jigger
Double-sided cups used for measuring spirits and cordials.
MIXOLOGY

Shaking
The proper use of the shaker can make all the difference between a mediocre drink and a great
one. With practice, anyone can learn to shake a great cocktail. The technique varies slightly
depending on the type of shaker used. Heres how to do it with each of the most common
shaker types (defined below).
Bullet Shaker Technique

Measure the ingredients into the tin, and add ice. Affix the strainer and cap, and shake
hard. The proper amount of shaking is roughly to a count of ten, depending on the ice
cube size smaller cubes melt more quickly and take a little less shaking; larger cubes
take a little more.
Bullet Shaker (also called the Cobbler Shaker)

This shaker is named for its sleek, glamorous shape. There are three parts: the top cap unscrews
or lifts off to reveal the strainer, covering a tumbler-shaped tin. This shaker also comes in an
individual single-serving cocktail size.
Boston Shaker Technique

Build the ingredients in the glass side so you can see what youre doing. Add the ice.
Invert the metal tin over the glass (keep the glass resting on the bar), and tap it firmly
to seal. After creating the seal, invert the whole assemblage together so that the glass
is on top, and the metal tin is resting on the bar. Tap again to seal. Now grasp the
metal half firmly with one hand, and with your other hand cup the bottom of the glass
half with a firm grip. Now, shake like heck hard, and long. Get a rhythm going in
your head to shake to; try BOOM shacka-lacka-lacka BOOM shacka-lacka-lacka. Proper
shaking makes a great drink, and adds to the festive sound and show of a busy bar.
Boston Shaker
This shaker comprises just 2 pieces (often sold separately) the pint mixing glass and the metal
tumbler-shaped tin. For stirred drinks, use the glass side to measure your ingredients, add ice,
then stir.
MIXOLOGY

Shaking (continued)
Short Shaker Technique
Place the short shaker directly over the cocktail (like the Caipirinha) in the serving glass
(the glass that the guest will drink from) and vigorously shake for additional blending.
Short Shaker (also called a cheat tin)

This shaker is a single piece tumbler that looks like a smaller version of the stainless steel portion
of the Boston shaker. This shaker is normally used with the serving glass for drinks that are
muddled in a rocks glass.
Breaking the seal

With a bullet shaker, be careful when removing the top, because the pressure built up inside
from shaking sometimes causes the ingredients to spout up a bit when the top is opened. With
a Boston shaker or short shaker, breaking the seal is easy with a little practice. With the glass
half still on top, grasp the unit with one hand, where the glass and metal come together, with
two fingers wrapped around the glass half, and two fingers and your thumb curled around the
metal half. With the heel of your other hand, tap the rim of the metal shaker firmly, and this will
break the seal.
* Top Pro Tip
Plan Ahead If appropriate to the recipe, prepare your glass, i.e., add ice and water for chilling,
before starting to mix the cocktail.
Shake Like You Mean It When a drink is to be shaken, really shake it! A wimpy jiggle or two
doesnt achieve the very important purpose of shaking drinks, which is to incorporate water
and ice fragments into the drink (to balance the other ingredients), and to incorporate air
bubbles into the drink, giving it an effervescence and liveliness on the tongue. Carbonated
ingredients should never be shaken.
MIXOLOGY

Stirring
Stirring Technique
For stirred drinks, build the drink in the tumbler portion of the bullet shaker, or the glass
side of the Boston shaker. Add ice, push the bowl portion of the bar spoon all the way
down to the bottom of the glass, and then stir rhythmically in a circular motion (jiggling
the spoon doesnt do it). Like shaking, stirring cant be rushed, and the number of
times you stir depends on the size of your ice cubes. If youve got small cubes or
chips, they melt quickly so 20 or 30 times should do it. For large cubes, 50 times is
about right. Never stir with the handle of the bar spoon. If you put a slight bend in
the handle of your spoon, the stirring motion is easier than if the spoon is arrow-straight.
Bar Spoon
This long-handled spoon is used for stirred drinks.
Straining
Straining Technique
To strain a shaken or stirred drink into your prepared glass, use either the julep strainer,
with the concave side face-up, the cup facing down (for straining from the glass
portion of a Boston shaker); or the Hawthorn/spring strainer (for straining from metal
shaker tins), spring-side down, with the metal tabs resting on the rim of the shaker tin.
Either way, strain with one hand, holding the shaker firmly, with your thumb, third and
little fingers, and holding the strainer in place with your index and middle fingers (keep
them back out of the way of the flowing liquid). Pour slowly into the prepared glass,
lifting the shaker high as you pour the last few drops, for the final flourish. If youve
measured, and shaken or stirred, correctly, the drink should fit the glass, with no
waste or overflow.
Hawthorn Strainer
The Hawthorn strainer, or spring strainer, is used when straining from the metal side of the
Boston shaker.
Julep Strainer
The Julep strainer (the scoop-shaped one with the holes) is used with the glass portion of the
Boston shaker.
MIXOLOGY

Muddling
Muddling Technique
Muddling has re-emerged as an important technique thanks to the new-found
popularity of Latin cocktails like the Caipirinha from Brazil, and Cubas Mojito. The flat
end of the muddler, a wooden, bat-shaped tool, is used to crush and release the
essential oils in ingredients like fresh mint and citrus. An orange slice and a maraschino
cherry are muddled with sugar to make the classic cocktail called the Old Fashioned.
Dont be delicate about muddling for the best flavor, really smash and crush the
ingredients.
Muddler
A bat-shaped tool at least 6 inches long used for crushing fruit in cocktails.
Rimming
Rimming Technique
Proper rimming of a glass with salt or sugar does not mean dipping the mouth of
the glass in a funky sponge soaked in an unknown liquid. Salt rimmers are great for
storing salt and sugar to keep them clean and dry; however, avoid using the sponge
thats often included it is difficult to clean and keep fresh, and thus is often filled
with bacteria.
Its easy to properly rim a glass. Heres how: Holding the stem or base of an empty
glass, use a fresh lemon (for sugar) or lime (for salt) wedge to moisten the outside rim
of the glass. (Moistening the inside rim causes the sugar or salt to cake on thickly, and
to dissolve into the drink itself). Lastly, hold the glass over the sink and gently tap the
glass to remove the excess salt or sugar.
Salt/Sugar Rimmer
A three-compartment container used to store salt and sugar.
* Top Pro Tip
Never rim a frozen glass. As the frost on the outside of the glass starts to dissipate, it causes
the sugar or salt to slide down the outside of the glass, making it messy for your guests to hold.
MIXOLOGY

Other Techniques
Build
To build means to add each drink ingredient consecutively to a serving glass (usually
ice-filled), leaving it up to the guest to mix the ingredients together.
Float
Some recipes call for ingredients to float on top of a cocktail (e.g., rum, grenadine,
Grand Marnier). A float refers to a small amount of a liquid that sits on top of a cocktail
without becoming mixed in. The procedure is simple, just pour the ingredient slowly
over the back of the bar spoon (which is held at the drinks surface) after you have
completed preparing the cocktail. Make sure you leave enough room in the glass when
preparing cocktails that call for a float to avoid overflowing.
Top
To top means to fill in bartender lingo. If a recipe calls for a top (e.g., club soda,
lemon/lime soda) leave enough room in the glass when making the cocktail to add the
top. The top is added last and left to the guest to mix in. Many cocktail recipes that
call for a top use the shake technique, and the carbonated top is added last, after
shaking. Never shake carbonated ingredients.
Rolling
When making any drink containing tomato juice, including the Bloody Mary, roll the
drink instead of shaking it. Shaking drinks containing tomato juice creates an
unpleasant frothy consistency and also separates the tomato juice. Gently pour (roll)
the drink back and forth between the glass side and the stainless steel tin side of
the Boston shaker to thoroughly blend the ingredients. Rolling can be done with or
without ice.
MIXOLOGY

Additional Tools and Equipment
Can opener (church key), bottle popper, wine opener/corkscrew
Our standard specs for each are chosen for ease of use, so you can do your work with speed
and precision. More than anything, guests hate to wait to get served. Read more about using
a corkscrew in the No Sweat Wine Service section of this Guide.
Paring knife, cutting knife, cutting board

Every bar needs these tools for properly preparing garnishes. Clean and dry them between
uses.
Tongs
Use tongs to place garnishes in a drink (except for citrus wedges, slices or twists meant to be
squeezed into the drink).
Ice scoop
Always use an ice scoop, and never a glass or your hands, to scoop ice for making your drinks.
Speed pourer
A reusable one-piece tapered spout that fits on a standard spirits/cordial bottle. The pourer
allows controlled fast pouring without dripping. Make sure that you rinse the pourer before
placing on a new product to prevent the residue from the previous bottle altering the taste of
the next few drinks made.
Hand-held citrus juicer

Used to easily and effectively squeeze the fresh juice from a lemon or lime half.
Citrus zester
The citrus zester is used for cutting citrus peels/twists and citrus spirals. This tool is
indispensable for creating the best possible citrus twists and spirals for your cocktails.
Nutmeg grater
Used for grating fresh nutmeg over cocktails.
Whipped cream dispenser

Used to create the freshest possible whipped cream garnish for cocktails and hot drinks.
MIXOLOGY

Tools for Preserving Wine
Private Preserve Wine Preserver gas
Private Preserve is an aerosol canister that lays a blanket of inert gas over the wine in a partiallyfull bottle to prevent oxidation. The canister has a tube extension that is attached to the spray
head. Insert the tube into the neck of the opened wine bottle and spray. Immediately recork
the bottle with the original cork. Do not use Private Preserve on Champagne or sparkling wine.
Vacu Vin wine bottle pump and rubber stoppers

This is a vacuum-seal hand pump that, when used properly, extracts the air from an opened
bottle of wine to slow down oxidation, and thus preserve its freshness longer. Place the reusable
rubber stopper in the open wine like you would a cork. Place the vacuum pump over the rubber
stopper and pump repeatedly until you feel resistance. Do not use the Vacu Vin pump on
Champagne or sparkling wine.
Champagne closure (also known as a clam shell)

This clam shell type of closure clamps over the top of the bottle and seals it, preserving the
natural bubbles in the Champagne/sparkling wine.
On the following pages we show pictures of all the basic tools and equipment you need to know.
TOOLS & EQUIPMENT

a . Bar Spoon
b. Hawthorn Strainer
(spring strainer)
c . Julep Strainer
b
d. Boston Shaker
2 sections:
glass & stainless steel
e . Jigger
f . Short Shaker
(cheat tin)
g. Bullet Shaker
small or individual
h . Bullet Shaker
large
i . Muddler
TOOLS & EQUIPMENT
a . Nutmeg Grater
b . Citrus Zester
c . Paring Knife
d . Cutting Knife
e . Cutting Board
c
f . Citrus Juicer
hand held
d
TOOLS & EQUIPMENT
a . Can Opener
(church key)
b. Bottle Popper
c . Corkscrew
(waiters friend)
two examples
c
d. Tongs
e . Ice Scoop
TOOLS & EQUIPMENT

a . Champagne Stopper
(clam shell stopper)
b. Private Preserve Wine Preserver

c . Whipped Cream Dispenser
d. Vacu Vin Wine Pump

with Rubber Stoppers
e . Speed Pourer - three
f . Salt/Sugar Rimmer
d
e
COCKTAIL GARNISHES
The Basics
Freshness first! The basic rules for preparing garnishes are: cut only the amount of citrus you
will need to cover no more than one shift or one day. Citrus will rarely last over night and remain
in quality condition to enhance the cocktails youve worked so hard to mix. Before cutting,
wash the fruit, then remove the end pieces or poles, cut and seed the sections. Cut citrus
should look and taste fresh and beautiful without any sign of brown edges or drying out. If
cocktail olives, onions, and cherries have been used during a previous shift, ensure that they
were stored properly and remain in good condition, in clean trays or other appropriate
containers. If they are crushed or look old, discard them. Regardless of the type of garnish, it
is food. Handle it as you would any other perishable item, and store covered in the refrigerator.
Garnishing and Cutting Techniques

Note: All fresh fruit should be thoroughly washed and dried before cutting. Remove all
stickers and labels by peeling or cutting them off.
Lemon, lime, and orange peel or twist Use the channel knife portion of the citrus zester to cut
three-inch-long, thin pieces of citrus peel, avoiding the white pith. They dry out quickly, so
dont over-prep. Twist the peel over the drink to release its fragrant oils atop the cocktail,
before dropping into the drink.
Citrus spiral (sometimes called a horses neck) A long unbroken spiral of citrus made
using the citrus zester. See the photo demonstrating this technique in the garnish photo gallery
section of this Guide.
Lemon and lime wedges Proper cuts for lemon and lime wedges are as follows:
Remove the end sections or poles from the fruit.
Cut the fruit in half lengthwise.
Cut each half of the fruit into 3 wedges making sure to remove all the seeds. An entire
piece of fruit (either lemon or lime) should yield 6 wedges.
The wedge is used for a squeeze garnish, or hinged on the glass rim as directed by the recipe.
It is accepted that citrus garnishes are squeezed in the drink by the bartender. Otherwise use
tongs to place garnishes in drinks.
Orange slices Slice oranges horizontally, into rounds approximately 1/4 inch thick, then cut
each round into half moon shaped slices. Slices are either muddled as in the Old Fashioned, or
hinged on the rim as directed by the recipe.
COCKTAIL GARNISHES
Garnishing and Cutting Techniques
(continued)
Pineapple wedge Using the cutting knife, cut the pineapple into 1/2 inch thick rounds
horizontally. Then cut each round in quarters. Each round should yield 4 wedges. Do not
remove the outer skin. Serve hinged on the rim of the glass, or as directed by the recipe.
Orange flag The classic garnish for Sours and Collinses is a maraschino cherry plus an orange
slice folded together and speared. Serve hinged on the rim of the glass or as directed by the
recipe.
Pineapple flag This classic garnish for tropical drinks consists of a maraschino cherry plus a
pineapple wedge stacked and speared together. Serve hinged on the rim of the glass or as
directed by the recipe.
Celery stalk This is the classic garnish for the Bloody Mary, used in addition to a lime wedge.
Place the cleaned and trimmed celery stalk directly in the glass.
Fresh mint Used both for garnishing and for muddling in drinks like the Mint Julep, the Mojito
and the Caipirinha.
* Top Pro Tip

To keep fresh mint in peak condition, place the sprigs in a glass of fresh, cold water and store in
the refrigerator.
orange slices
lime wedges
lemon wedges
olives
cherries
onions
COCKTAIL GARNISHES
Lemon Wedge
Lime Wedge
Orange Slice
Orange Flag
Lemon Peel/Twist
Pineapple Wedge
Note: Lime and Orange would be identical

COCKTAIL GARNISHES
Lemon Spiral (Horses Neck)
Creating a Citrus Spiral
Note: Lime and Orange would be identical
Pineapple Flag
Mint Sprig
Celery Stalk
COCKTAIL GARNISHES
Creative Garnish Ideas to Jazz-Up your
Cocktail Program
Remember, for all garnishes freshness first!
Try using a melon baller to make fruit garnish spheres.

Serve candy or a salty nibble in a small dish next to the drink.
Be creative and experiment with whats in season or locally available.
UNUSUAL
GARNISHES
DRIED or CANDIED
FRUIT
FRESH FRUITS &

BERRIES
PICKLED or FRESH
VEGETABLES
PAPER
ACCESSORIES
(great for Bloody Marys)
Chocolate kiss
Banana chips
Banana
(served on the side)
Edible flowers
Blueberries
Olives
Blueberry
Candied ginger
Onions
Cherry
Green or other
colored and/or
flavored
cherries
Hard candy
Kumquats
Lychee fruit
Nuts
Cherries
Peppers
Guava
Coconut
Kiwi
Cranberries
Mango
Melon
Papaya
Peach
Starfruit
Strawberry
Watermelon
Paper parasols
Specialty straws
Blackberry
Ginkgo nuts
Cucumber
spear or slices
Cherry
tomatoes
GLASSWARE
The Basics
What glassware do you need?
The range and style of glassware your bar needs depends on the type of business you expect
to have: Lobby lounge standards (highballs, beers)? A signature Martini program? Blended
coolers at a pool bar? An ambitious wine-by-the-glass program? For any or all of these
situations, here are the glassware basics to keep in mind:
Storage
Back-bar storage is usually very limited, necessitating careful planning of your glassware lineup.
For a signature Martini program, you may need space for a reach-in refrigerator or (even better)
a freezer for chilling your Martini glasses. You may need a glass-washer, or at least space for
storing soiled glassware before washing racks are better than bus bins for this purpose, to
minimize breakage.
Specialty Wine Stems

If you have an ambitious wine by the glass program, large balloon-shaped or other specialty
wine stems can be nice to enhance the aroma and flavor of fine wines (though a different shape
for every wine type isnt necessary). Give extra attention to pouring the right pour size (6
ounces). The glasses are not intended to be filled up the extra empty space in the glass
allows swirling the wine to showcase the aromas.
Glass Size
Bigger isnt necessarily better. Nearly all classic cocktail recipes, including ours, are calibrated
to make a delicious, balanced drink in normal-sized, rather than over-sized, glassware. Big
glasses throw off proportions, costs, or both. As the guest enjoys the drink, it warms, the ice
melts, and the taste loses its freshness long before the cocktails depleted. Giant Martini
glasses, though they look impressive, are a prime example of these drawbacks the Martini
tastes chilled, fresh and vibrant for the first few sips, then the flavor and appeal go downhill fast.
Its far more delicious, responsible, and cost-effective to offer a fabulously-crafted Martini in a
reasonable size, at a reasonable price. If the guest desires a second drink, they get a fresh one
rather than the leftovers from a monster glass. On the following page we list the basic glass
options.
GLASSWARE
Basic Types & Shapes
Rock Glass
Snifter
Martini Glass
(also called a Cocktail Glass)
Pilsner Glass (also called a Catalina

Glass used for specialty cocktails)
Pint Glass
White Wine Glass
Red Wine Glass
Champagne Flute
Highball Glass
i i/C k il (0212)
Iced Beverage (0218)
Pony Glass (also called a Port

or Sherry Glass)
Sh
(0211)
Shot Glass
Irish Coffee Mug (0218)
Traditional Irish Coffee Mug
Iced Beverage
BEER-TENDING & MIXOLOGY CERTIFICATION

Sample Questions
A muddler is used for
a. Cutting fruit
b. Crushing fruit & other ingredients to
release their oils & flavors
c. Mixing cocktails
a. Metal side of the Boston shaker
b. The glass side of the Boston
shaker
c. Large bullet shaker
d. Small bullet shaker
The Hawthorn (spring) strainer is used when straining

from the
a. Metal side of the Boston

shaker
b. The glass side of the Boston
shaker
c. Large bullet shaker
d. Small bullet shaker
The julep strainer is used when straining from the
a. Straining cocktails
b. Mixing cocktails
c. Adding a float to a cocktail
d. Measuring spirits and
cordials
A jigger is used for
It is acceptable to scoop ice with your hands if an ice scoop is not

available.
a. TRUE
b. FALSE
A pineapple flag is
a. A single pineapple
wedge
b. A pineapple wedge and a
cherry
c. A pineapple wedge and
an orange slice
a. In a clean glass
b. Ice cold
c. With 3/4 to 1 inch foam
"head"
d. All of the above
Draft beer should be served
a. Fruit that is placed in the

cocktail as opposed to hinged
on the rim of the glass
b. A small amount of liquid that
sits on top of a cocktail without
becoming mixed in
c. Moistening the rim of a glass
prior to dipping it in salt or sugar
A float refers to
a. Shaking a drink
b. Pouring a drink back and forth
between the sides of a shaker
c. Adding 1 ounce of soda to a cocktail
Rolling refers to
10
A citrus zester is used for
Answers: 1) b, 2) a, 3) b, 4) d, 5) b, 6) b, 7) d, 8) b, 9) b, 10) d
a. Cutting citrus spirals

b. Cutting lemon twists
c. Cutting lime twists
d. All of the above
Restaurant & Lounge Beverage Service
RESTAURANT & LOUNGE

BEVERAGE SERVICE
NO-SWEAT WINE SERVICE
The first, and last, word in wine is Service.
Think about it: whether youre giving or getting good service, you know it clinches every wine
experience from a modest glass to an extravagant affair flowing with the finest. Good wine
service is 95% enthusiasm (love-it rather than know all about it, gonna bore you with my
wine knowledge) and of course speed (guests hate to wait). The other 5% is skill that, with
practice, you can ace.
Here are the mechanics of efficient wine service, and then some tips to help you troubleshoot
sticky situations, like when the cork doesnt cooperate.
Taking the Order

Before you leave the table, confirm the specific wine order (know what youre supposed to be
bringing back to the table).
Getting Ready for Wine Service

Always carry a corkscrew (a waiters friend/lever and screw-type) and service towel.
Get clean wine glasses. Handle by the stems only, and if possible carry them on a tray.
1 | RESTAURANT & LOUNGE BEVERAGE SERVICE

Opening and Pouring
Getting the wine bottle and presenting it
Check the label to be sure you have the right bottle before you take it to the table.
Present the bottle to the guest who ordered it. Show the label and say the wine
name and vintage, pointing to this information on the label as you say it. (This is
your last chance to make sure you open the correct selection.)
Opening the bottle
Open wine in view of the guest who ordered it (rather than out of sight somewhere).
If space permits, open on a firm surface like the table or a gueridon this gives you
much-needed leverage to get the cork out.
If the bottle has a covering over the cork called the capsule or foil cut
it below the bottom lip of the bottle, using your corkscrews knife. If there s n o
capsule, just insert the corkscrews augur right through the wax, plastic, or paper
seal on top of the cork.
Put the cut foil trash in your pocket, not on the table or in the wine bucket.
Position the corkscrew slightly off-center, and to the side, so that it will screw in
straight.
Screw the corkscrew in almost all the way (screwing in only halfway may get you only
half a cork!).
Anchor the corkscrews metal clamp against the bottle top, hold it steady with one
hand, and lift up gently with the other hand, pulling the cork almost all the way out,
but not quite. (Most righties lift with their right hand, anchoring the clamp with their
left, and most lefties do the reverse. Practice to see which is comfortable for you.)
Grasp the cork with your hand and gently rock it from side to side and slowly wiggle
it out the rest of the way.
Dont pop the cork. That can cause the cork to break, or the wine to spurt out.
Wipe the top of the bottle with your service towel.

Opening and Pouring (continued)
After the wine is opened
Present the cork without making a big deal about it, to the right of the wine glass of
the guest who ordered it.
Why present the cork? Mainly, tradition. Guests may wish to smell or touch
the cork. Smelling the cork isnt a sure test of the wines condition,
so many guests skip it. If so, proceed with service.
Pour a sample taste (about 1 1/2 ounces) for the person who ordered the wine.
After you get the OK/approval, serve ladies first, then gentlemen, clockwise around
the table, and then the guest who ordered the wine last. Some restaurants skip the
ladies first tradition, in which case just pour clockwise around the table.
Fill glasses about one-half to 2/3 full, or share the bottle equally among all guests
who are drinking wine if the table is large.
Never run out of the bottle before serving the whole table. Let the guest decide
how many bottles to order.
Remove the cork from the table after youve poured the final guest and say, Enjoy
your wine.
What about plastic corks? Due to a shortage of natural cork (which is made from the bark
of a special species of oak tree), man-made corks are increasingly common in quality wines.
No problem. Open and present them exactly the same way as natural corks.

Opening and Pouring (continued)
Sparkling wine and Champagne service
Safety. Safety. Safety. Flying corks are extremely dangerous.
Never use a corkscrew.
Ensure that the bottle is very well-chilled. Its harder to control the cork if the
bubbly is warm.
Dry the bottle, if wet, with your service towel, so you can get a firm grip.
Always point bottle away from everyone.
You can open it in your hands, holding it at a 45-degree angle, or in an ice bucket.
Remove the top of the foil with the pull tab thats there, or cut the foil with the knife
of your corkscrew if theres no pull tab. All trash goes into your pocket.
Place your thumb firmly over the cork, before you loosen the wire cage.
While maintaining downward pressure on the cork with one hand, loosen the wire
cage with your other hand by untwisting the loop that is attached.
Once the cage is loose, never relax your grip, or the cork could fly out.
With a firm grip, turn the cork one direction, and the bottle the opposite direction; or,
hold the cork stationary and twist the bottle (whichever works and feels comfortable
for you). Ease the cork out slowly, controlling the pressure with your hand, so that the
cork eases out with a light hiss or cough, not a pop. Popping the cork
reduces the wines fizz, and may cause some wine to spill out.
Wipe the top of the bottle with your service towel.
Champagne is wine. Present the cork and pour a taste for approval just as you
would any other wine.

Troubleshooting
When it comes to opening and serving wine, stuff happens. Here are the main problems, and
what to do about them.
Pronunciation
For a lot of us, saying the wine name is the hardest part! Check the Wine section of this Guide
for pronunciations.
Broken corks
Even the most seasoned wine pros break corks. Dont sweat it. What do you do? Just say,
Im sorry, but Ive broken the cork let me get some assistance with this and Ill have the
cork right out. I apologize for the delay.
You can get help from the bartender, manager or another experienced colleague. Usually, if you
gently insert your corkscrew at an angle, and then firmly press the cork fragment against the
neck of the bottle as you lift, you can get the remaining cork fragment. Return to the table, pour
the taste and serve. No need to present the broken cork.
* Top Pro Tip

If the cork slips down into the bottle: Stock a cork retriever at your bar. Its three thin, flexible
metal prongs slip right into the bottle opening and clasp onto the cork for easy removal. Cork
retrievers are available from wine accessory catalogs.
Corked wine or corky wine

This doesnt refer to cork pieces in the wine. Corked or corky wine has a musty smell
and taste, which may be faint or very strong. The cause is a cork tainted by trace amounts of a
harmless chemical that can leach into the wine and cause this unpleasant smell.
Oxidized wine
A cut apple exposed to air oxidizes and turns brown. The same thing can happen with a wine
exposed to air (through a leaky cork, for example). Oxidized wine tastes flat and without
fruit, or even vinegary.

Troubleshooting (continued)
If a guest refuses a wine for one of the above, or for any other reason
What do you do?
Dont argue its a problem with the wine, not the guest or the service. Your
goal is to quickly solve the problem.
Apologize and offer to bring a replacement.
If youre unsure of what to do in a problem situation, thats OK. Just ask your
manager for help.
Notes on wine by the glass

Correct pour size Marriotts wine by the glass pour size is 6 ounces. Large wine glasses,
which leave room for guests to swirl the wine and enjoy the aromas, are very popular these
days. So its common that the standard pour size doesnt fill up the glass to the top.
Service When possible, pour the wine at the table. Say the name of the wine as you serve
it to the guest. Carry glasses and the wine on a tray.
DECANTING WINES
The Purpose
There are two main reasons for wines to be decanted (actually three, if you count showmanship,
which is an important part of restaurant dining).
1. Aeration This is mainly for full-bodied red wines whose aroma, flavor, and complexity can
improve with aeration. Some wines benefit from being open a short period of time.
Decanting speeds up that process.
2. Removal of sediment This process is also for full-bodied reds which, as they age,
naturally develop a deposit that settles to the bottom of the bottle. Decanting separates the
clear wine for drinking from the sediment, which isnt so pleasant (but its no big deal if
theres a little mixed in).
Which Wines Should You Decant?

Rule of thumb: Older red wines (ten years old and older) may have sediment, and are thus
candidates for decanting. All vintage Port has sediment, and should be decanted the older
the wine, the thicker the sediment. Young, very full-bodied red wines can benefit from
decanting for aeration.
Let it Breathe?
Shall I open that and let it breathe? Its the classic line of the attentive waiter seeking to
enhance the enjoyment of a guest. A simple pulling of the cork does no good, because the
sliver of a bottle opening lets in very little air. Aeration is exactly what red wine glasses are
designed for, with their wide balloon shape providing maximum surface area for oxygen to reach
the wine. Pouring wine into a glass or decanting are the best ways to allow a wine to breathe.
DECANTING WINES
The Tools for Decanting
The tools are:
A candle to illuminate the neck of the bottle as you pour. This allows you to see the clear
wine as it flows from the bottle into the decanter, and to stop when the dark trail of sediment
reaches the neck of the bottle, before it flows into the decanter. You can use a tapered
candle or a votive, but avoid scented candles. Some have staying power that can compete
with the scents of the wine and food.
A carafe or decanter to contain the decanted wine. A good decanter should hold the
contents of a bottle of wine with plenty of room to spare and should ideally have a wide
circumference so that the wine inside has a broad surface area exposed to air (same concept
as the balloon shape for red wine glasses).
Storage of Wines That May Need Decanting

If you store wines on their sides in a cellar or wine rack, make sure the label is facing up. That
way, you will know that the sediment is opposite the label when you get ready to decant. If you
remove the bottle from its rack carefully, you can decant by grasping the bottle with the label
facing up (underneath your hand), to avoid mixing in the sediment.
DECANTING WINES
How to Decant Step-by-Step
1. Set up On a counter or other firm surface, put the decanter to the left of the candle, and
the bottle to the right of the candle (lefties can reverse this). The top of the candle needs
to be six to twelve inches from the counter surface so that you can easily backlight the bottle
neck. When using a votive or tea light, invert a wine glass and place the candle on it like a
pedestal. Light the candle. Wooden cigar matches are best, as they minimize sulphur smells
that will compete with your wine experience.
2. Remove the entire capsule so you can easily see the sediment in the neck of the bottle when
decanting. Cut a vertical slit on the side of the capsule with your corkscrew blade and you
can pull it off easily.
3. Wipe the bottle top with a side towel before opening the wine.
4. Open the wine as you normally would, but avoid jostling.
5. Grasp the bottle with the label facing up under your hand. Grasp the decanter by the neck
(or whatever is comfortable for you).
6. Pour the wine slowly into the decanter in one smooth, gentle motion (avoid starting and
stopping, which mixes up the sediment). As you do this, hold the neck of the bottle a few
inches over the candle to backlight it so that you can see the sediment through it. Stop
when you see sediment in the neck of the bottle. You will initially see a dusty wisp of
sediment. Keep decanting through this, and stop when you see the grainy sediment.
7. From here, simply pour the hosts taste for approval and then pour the wine as you would
in normal bottle service, wiping the decanter mouth after each pour as you would a wine
bottle. Try to keep the bottle and the decanter together during service, because although
you are not serving from the bottle, people still like to enjoy the label. Avoid leaving a
napkin with the bottle or decanter. It just gets in the way.
* Top Pro Tip

When decanting Port, a Port strainer may be used to speed the process. You can skip the
candle and rely on the strainer to act as a filter and do the work for you. Simply place the
strainer in the mouth of the decanter before pouring the Port (see the Picture on page 8).
COCKTAIL CALLING ORDER

Of course cocktails have to be measured, mixed and garnished correctly, but to make sure they
reach the guest tasting as fresh as possible, they need to be called and made in the proper
sequence when the order is placed. That way the beer and Champagne are ice cold and still
bubbly, the frozen drinks arent drooping, the shaken specialty cocktails look and taste fresh,
ice cold and vibrant, and the draft beers not lukewarm and flat.
Cocktail Calling Order

1.
Neat drinks (no ice)
2.
Red wine
3.
Bottle beer
4.
Frozen drinks
5.
White wine
6.
Rocks drinks
7.
Highballs with milk or juice
8.
Specialty & Martini cocktails
9.
Highballs with carbonated ingredients
10.
Sparkling wine
11.
Draft beer
12.
Hot drinks last
LOUNGE/BAR BEVERAGE
SERVICE SERVICE STANDARDS
& STANDARD OPERATING PROCEDURES

Preparation
The goal of the Lounge/Bar Beverage Program is to provide the guest with the highest possible
quality product and service. Following are several recommendations that offer opportunities
for exceptional Lounge/Bar Service.
Ice scoops are always to be used. Hands or glass must never be used to scoop ice.
Glassware is never reused for a second drink. The guest is always provided with a
fresh glass and cocktail napkin for each drink ordered.
Drinks are always appropriately garnished.
Beer is served in a frozen/frosted glass whenever possible. A fresh glass is offered

for each beer ordered.
Bartenders must use hotel-supplied jiggers.

pouring or shot pouring will be permitted.
Standard bar jigger size is 1 ounce over 2 ounces. Pouring standards are as follows:
No free-pouring, speed
Liquor pour is 1 ounce

Rocks, cordial, brandy and Cognac pour is 2 ounces
Martini, Manhattan, Port and Sherry pour is 3 ounces
Wine pour is 6 ounces
Proper glassware is always used.
LOUNGE/BAR BEVERAGE
SERVICE SERVICE STANDARDS
& STANDARD OPERATING PROCEDURES

Service
Guests are acknowledged within 60 seconds of arrival.
Uniform standards are adhered to at all times.
Service is always enthusiastic and friendly.
Initial approach includes selling dialogues, snack offerings and all appropriate
menus.
Food is available at both the bar and the tables.
Ashtrays are cleaned after no more than two cigarettes.
Upselling to ultra-premium brands is standard practice.
All glassware must be handled only by the base or stem.
All drinks are served with a cocktail napkin.
No drinking, smoking or eating is permitted behind the bar.
Drinks are served within 3 1/2 minutes of ordering.
A second drink order is solicited before the first drink is less than 1/3 full.
A supervisor or manager is actively working the floor during peak times.
All guests are presented with a check.
Remember ultrapremium products when preparing beverage lists.
Whenever possible, it is recommended that wine by the glass be poured at the table
directly in front of the guest.
Bottled waters are served chilled. NOTE: Ice is not added to bottled waters unless
the guest requests it.
All bottles of sparkling water are served with a garnish of two lime wedges. The
garnish is left on the side for the guest to add.
Bottled beer is always served with a glass and cocktail napkin.
Beer is served ice cold.

LOUNGE/BAR BEVERAGE
SERVICE SOPs
Training
There is a certified new hire trainer identified.
The training process is documented and tracked for all associates.
All associates who serve beverage alcohol have completed the TIPS training
(or equivalent) program.
A minimum of two associates on property are TIPS (or equivalent) Certified Trainers.
A bar recipe book is available for all bartenders and appropriate staff members.
The beverage servers conditional work agreement is current and on file for each
associate.
A sequence of service is scripted and available for the reference of all lounge
associates.
Updated GSS (Guest Satisfaction Survey) results are posted in the service area.
Pre-shift meetings are held daily.
Servers and bartenders are knowledgeable about wines, beers, spirits, and food. All
staff members are included in product training sessions.
LOUNGE/BAR BEVERAGE
SERVICE SOPs
Key Beverage Controls
In all cases, control is key to a successful bar operation. Some of these controls
are:
Blind cash drops for all cash handling positions must be made See Accounting
SOP.
All cash drops must be witnessed by an associate from an outside department.
Surprise audits of cash banks, cash drawers and perpetual period stickers should
take place per SOP.
Observe bartender actions at bars for counting methods or short-pouring.
Enforce jigger use on all mixed drinks.
Strict coaching and counseling when overs/shorts occur.
Use perpetual inventory methodology and practices.
Change storeroom locks and keys at least quarterly.
If possible, integrate all storage into one central storeroom.
No marrying of bottles is permitted.
Requisitions are used for all additions and deletions to inventory.
Access to the central storeroom is limited and accessed only through the Loss
Prevention Department.
MARRIOTT POUR SIZES

Spirits Pour
(Highball, mixed drinks, Gin & Tonic, etc.)
1 oz.
Rocks Pour
(neat, rocks scotch, vodka, whisk(e)y, etc.)
2 oz.
Cordial Pour
(neat in snifter or pony; on the rocks)
2 oz.
Brandy/Cognac Pour
(snifter no ice)
2 oz.
Grappa
(snifter or pony no ice)
2 oz.
Eau-de-Vie
(pony chilled, no ice)
2 oz.
Martini/Manhattan
(up chilled, no ice; on the rocks)
3 oz.
Port
(pony no ice)
3 oz.
Sherry
(pony chilled or room temperature according to style no ice)
3 oz.
Sake
(pony or wine glass chilled or warm, no ice)
Wine
(red, white, blush, sparkling/Champagne)
3 oz. or sake carafe

6 oz.
Specialty Cocktails
(Margarita, Scorpion, Cosmopolitan)
according to recipe
Hot Beverages with Spirits
according to recipe
Frozen Drinks
according to recipe
BEVERAGE MENUS
Set-up and Pricing How-tos
Wine Lists
Like your food menu, your wine list is a selling tool. As such, it should be easy to use for both
service staff and guests. For most restaurants, the best format is the simplest, as follows:
One page You can fit about 75 wines on legal-sized (8 1/2 x 14 inches) paper. Big lists
are intimidating, so unless your wine list is long, skip books and other cumbersome
presentations. A one-page list is also easy to handle, and allows you to ensure every table
gets a copy of the list upon seating, without having to ask, and wait for the server to return
with it.
Arranged by grape variety in the progressive format Grape varieties are great section
headings, because theyre familiar to many guests and servers. For most people, its
reassuring and inviting to see recognizable words like Chardonnay and Merlot as soon as you
glance at the list. The progressive format, with wines arranged from lightest to fullest in
body, makes it easy for servers to guide guests as to how the different wines compare to one
another.
Priced appropriately What is appropriate pricing? Here are the keys to proper wine list
pricing:
The competition Make sure your wines are priced in synch with restaurants in your
competitive set in other words, those with similar entre pricing, service level and
clientele.
The benchmark wines Certain wine styles and brands are standard-bearers on a great
many wine lists, to the point where guests have a feel for what their prices should be.
Examples include both house and premium Chardonnay, Cabernet or Merlot by the
glass; Brut non-vintage Champagne; and Santa Margherita Pinot Grigio. Benchmark
your prices on these items in line with the competition and your clienteles
expectations. The rest of your pricing should branch off from this framework.
A sliding scale The industry standard is to mark up lower-cost wines by higher
multiples than higher-cost wines. This encourages higher-end bottle purchases, where
the cost percentage is higher, but the gross profit is very attractive. This is an example
of a sliding markup scale. If needed, alter it to ensure your prices are in line with your
local market.
By the glass wines priced at a slight premium to the bottle The industry standard
here is to divide the bottle price by 4 (the number of glasses in each bottle), and then
add a slight premium anywhere from 25 cents for basic-tier wines, to a few dollars for
super-premium selections.
BEVERAGE MENUS
Set-up and Pricing How-tos (continued)
* Top Pro Tip
Keep in mind these additional pricing hints and tips:
Make sure you have enough mid-priced choices in the popular styles. Guests often avoid the
cheapest and the most expensive selections.
Check for holes for example, if your Cabernet selections jump from $25 to $45 a bottle,
you may be missing sales between the value-priced and pricey categories.
Make sure your relative pricing makes sense (e.g., the more exclusive Napa Cabernet should
be more expensive than the basic California bottling).
Cocktail Lists
A cocktail list isnt a recipe listing. Like a chefs signature menu items, a cocktail list should be
a collection of the drinks you want to feature those must-try cocktails that the house
considers to be its specialties. Did you ever wonder why the Margarita is the number one
cocktail in America? Because its the thing to do in Mexican restaurants from coast to coast.
If you make them well and merchandise them right, on a written cocktail menu, your signature
drinks become the thing to do in your bar.
Rules of thumb for creating a cocktail list:
Make sure your cocktail lineup represents the range of spirits types whiskey, rum,
gin, vodka, tequila and cordials.
Consider specializing in a particular cocktail style feature Martini-style drinks served
straight up, or frozen drinks, or a range of Margaritas, for example.
Tell the story of the cocktail the classics all have their stories and lore. If your
signature drink was invented by a guest, or a bartender on staff, credit them.
Price them right consider the competition, and your glass size.
Choose cocktails whose recipes you know you can execute well consistency and
speed are important, especially when the bars super-busy. Training and practice make
perfect.
BEVERAGE MENUS
Set-up and Pricing How-tos (continued)
Seasonal Beverages
The changing seasons create a great excuse to refresh your cocktail menu offerings. Here are
some classic seasonal drinks:
Spring Bock-style beers, sparkling wine cocktails, red Bordeaux by the glass (for spring
lamb), the Mint Julep (in honor of the Kentucky Derby in May), the Margarita and Mexican
beers for Cinco de Mayo.
Summer Anything with mint! Especially the Mojito, wine punches and sangrias with fresh
muddled summer fruits, classic rum and tequila cocktails such as the Daiquiri and the Margarita,
tropical cocktails such as the Mai Tai, premium pilsner-style lager beers, dry ros and blush wines
by the glass, summer wheat beers.
Autumn Marzen and Oktoberfest beers, classic straight up cocktails with brown goods
(e.g., the Manhattan, the Rob Roy, the Stinger, the Sidecar).
Winter Holiday cocktails and winter warmers (coffee drinks, hot chocolate drinks, hot
buttered rum, etc.), Champagne and sparkling wine, winter and holiday beers, romantic
cocktails and fruit-flavored lambic beers for Valentines Day.
RESTAURANT AND LOUNGE

BEVERAGE SERVICE
Upselling Food Pairing
and Specialty Service Tips
Beer
Specialty beer and food pairings are some of the most exciting and accessible for guests, both
in terms of price and familiarity. Here are some outstanding matches that you can recommend,
or even pair up right on your food menu or cocktail list:
Pilsners and wheat beers Sushi, fried foods, chilled shellfish, hot and spicy foods, pizza
Amber lagers and pale ales Cold cuts and pats, barbecue, rotisserie roasted meats,
mustard sauces, steak tartare
Brown ales, porters and stouts Oysters on the half shell, French onion soup, cheddar
omelettes and burgers, blue cheese salads and pastas, grilled steaks
Lambic and farmhouse-style ales Braised meats and meat pies, roasted poultry or meats
with fruit sauces
Fruited lambics and barley wines Chocolate, fruit, and nut desserts; triple-crme cheeses
Spirits Make it special, make it by hand
Fresh juices and simple syrup Making cocktails the classic way, using fresh juices and
simple syrup rather than mixes, is the ultimate quality statement, and a great way to
distinguish a destination bar or luxury setting.
Juices With the proper equipment and a good sidework plan, prepping the days needs
for fresh lemon and lime juice is faster than you might think. Some bars also squeeze their
orange juice, but quantity needs are greater, and the quality of commercial juices quite high,
so its a question of balancing labor, practicality and cost. For high volume settings that
still want to avoid a mix, fresh-frozen lemon and lime juices are in many cases a good
alternative. Strain the juices to remove pulp, and refrigerate. Freshly squeezed orange and
grapefruit juice will keep for a few days, refrigerated, but fresh lemon and lime juice degrade
overnight, so dont over-squeeze. Store all juices refrigerated in clean containers.

BEVERAGE SERVICE
and Specialty Service Tips (continued)
Simple syrup This is simply equal parts, by volume, of bar sugar and water, dissolved
together. Place it in a nice decorative bottle with a pour top (speed pourer) for use in making
drinks.
Fresh sweet & sour The proper ratio of fresh lime or lemon juice and simple syrup
for most cocktails that would use sour mix or Margarita mix is 0.75 ounces of fresh lemon or
lime juice to 1 ounce simple syrup. Of course this can be made sweeter (more simple syrup)
or more tart (less syrup or more juice) according to your guests taste.
Wine Recommending and Pairing

Recommending wines
This is a part of wine service that causes a lot of performance anxiety, on both sides of the
transaction. Servers worry that they need to impress the guest with their wine knowledge.
Guests are intimidated, afraid theyll look stupid or be pushed to spend more money than they
care to. Here are some simple tips to take the tension out of the wine transaction in the most
common situation when you dont know the guests style preference and budget:
Suggest mid-priced wines not too expensive (which makes guests feel pressured), and
not too cheap (right or wrong, most guests associate cheap with low quality). No
need to mention the price. Simply point to the price on the list as you suggest a specific
wine.
Suggest wines according to body style Ask, Do you prefer a lighter-style wine, or
something fuller in body? Then you can recommend accordingly. The Marriott Gold
Standard Progressive Wine List makes this easy, since the wines are arranged from lightest
to fullest, top to bottom.
Wine and food pairing
Since wines natural affinity for food is already a given, food-pairing isnt a win-or-lose match,
but rather a give-it-your-best-shot proposition. Basically, youre looking to make a good dish
taste even better by suggesting a well-suited wine.

BEVERAGE SERVICE
and Specialty Service Tips (continued)
Suggest wine and food pairings according to body style You can think of a wines body
style from light to full just as you would food menu items. There are lighter dishes, like salads
and fish, medium dishes like chicken, and then heavier dishes like meat and game. So heres a
good rule of thumb for recommending wines: match the body style of the food with the body
style of the wine lighter-bodied wines for lighter dishes, heavier wines for heavy dishes. The
Marriott Gold Standard Progressive Wine list makes it easy to do just that. A body mismatch
isnt likely to taste bad, but it can leave the lighter member of the duo, whether food or wine,
over-powered by the heavy one.
That said, if a guest likes a certain style of wine, and that style doesnt follow the rules of
matching what theyre eating, chances are great that theyll still enjoy both their food and
their wine. The only real rule for matching wine and food is, whatever makes you happy!
Here are some home-run pairings for the major grapes and wine styles, and popular foods:
Sparkling wine, Pinot Grigio and Riesling Sushi, chilled shellfish, spicy dishes, Asian fare,
Mexican food, smoked fish
Sauvignon Blanc and Fum Blanc Goat cheese, southwestern fare, salads, lemon-sauced
dishes, Hollandaise sauce dishes
Chardonnay Lobster, salmon, crabcakes, mushroom dishes (risotto, ravioli), cream-sauced
pastas, polenta, clambake fare
Ross Mediterranean flavors (garlic, olives, herbs), marinated salads and fish, gazpacho
Pinot Noir Salmon, mushroom dishes, seared tuna, braised meats, duck
Chianti/Sangiovese Tomato sauced pastas, garlicky fare, cheesy soups and pastas, bean
soups
Merlot and Cabernet Sauvignon Grilled and roasted meats, pesto sauce, dry rubbed
meats, strong cheeses
Red Zinfandel and Shiraz Barbecue, braised meats, chili, carvery fare
Port Chocolate and nut desserts, blue cheeses
Late harvest whites Crme brule, fruit desserts, custards, blue cheeses, pats
RESTAURANT & LOUNGE CERTIFICATION

Sample Questions
a. 1 ounce
b. 2 ounces
The proper pour size for grappa is
c. 3 ounces
a. 1 ounce
b. 2 ounces
The proper pour size for "rocks" or "neat" drinks is
c. 3 ounces
a. In the air
b. In an ice bucket
Champagne/sparkling wine may be opened
c. Both of the above

a. Aeration
b. Removal of sediment
The main reason(s) for decanting wine is/are

a. A candle
b. A carafe or decanter
The tool(s) needed for decanting wine is/are

a. In your pocket
When opening Champagne/sparkling wine, the trash (wire cage and foil)
should be placed
b. On the table
c. In the ice bucket
a. 1 ounce
b. 2 ounces
The proper pour size for brandy or Cognac is
c. 3 ounces
a. 5 ounces
b. 6 ounces
The pour size for wine by the glass is
c. 7 ounces
When opening a bottle of wine, you should always do

it in view of the guest who ordered it (rather than
out of sight somewhere).
10
The pour size for Champagne/sparkling

wine is
a. TRUE
b. FALSE
a. 4 ounces
b. 6 ounces
c. 8 ounces
Answers: 1) b, 2) b, 3) c, 4) c, 5) c, 6) a, 7) b, 8) b, 9) a, 10) b
Room Service Beverage
ROOM SERVICE BEVERAGE

SERVICE STANDARDS &
STANDARD OPERATING PROCEDURES
The goal of the Room Service Beverage Program is to provide the guest with the same high
quality product and service that they would receive in the restaurant or bar. Following are
several recommendations that offer opportunities for exceptional Room Service.
Wine service will be enhanced by pouring the wines by the glass directly from the bottle
in front of the guest.
Choose products that travel well. Items such as draft beers, frozen drinks and pre-chilled
up drinks are rarely executed well through Room Service. If you are providing these
types of drinks, have all the proper tools and equipment needed to create them in the room
in front of the guest. If not, guests should be offered alternatives.
Cocktails should be prepared as close to service as possible, preferably in the room in front
of the guest.
Bottled beer should be transported on ice, then opened and poured in the room.
The Room Service operator can presell a second bottle of beer, which can be held on
ice until the guest is ready for it.
Room Service operators and servers should be as knowledgeable about wines, beers and
spirits as restaurant and bar staff and should be included in all product training.
Proper glassware and garnishes are just as important in Room Service as they are elsewhere.
Remember ultrapremium products when preparing Room Service beverage lists.
1 | ROOM SERVICE BEVERAGE
ROOM SERVICE
BEVERAGE SOPs
General Standards
Proper sized clear plastic caps are to be used to cover glasses of cold beverages such
as prepared cocktails, juices and water. Empty glasses do not need to be covered.
Hot beverages are only served in insulated pots to retain the temperature.
All beverages are served to the guest on a beverage napkin as an underliner, except
for wine, when served with a meal.
Beverage garnishes are served on the side in a ramekin and added by the guest.
Beer Service
Equipment
35 oz., non-logoed, disposable ice bucket or the stainless steel ice bucket with a plastic liner
All purpose glass
Beverage napkin
Standards
Only bottled beers (12 oz.) are recommended for Room Service as they retain freshness and
quality better than draft beer.
Room Service should list all beers carried by the property.
Beer is presented in a 35 oz. non-logoed, disposable ice bucket or the stainless steel ice
bucket with the plastic liner.
The glass should be room temperature since, during delivery, a frosted glass will lose its
frosting and just appear wet.
In the room, the associate asks the guest if they would like the beer poured. If the guest
consents, the associate removes the bottle cap and pours it into the all purpose glass for the
guest.
Beer is poured slowly into the center of the glass without the bottle touching the lip of the
glass. The glass should only be filled halfway. The glass should never be picked up or tipped
at an angle when pouring beer.
Beverage is presented on a beverage napkin.
ROOM SERVICE
BEVERAGE SOPs
Wine Service
White wines and Champagne/sparkling wine are always served chilled and offered in an ice
bucket. The server always offers to open and serve the wine.
Red wine is served at room temperature and set directly on the tray/table. The server always
offers to open and serve the wine.
Half Bottles
The minimum standard is to offer 1 sparkling, 2 white and 4 red wines. It is recommended
to offer all of the mandatory 1/2 bottles carried by the property as part of the Gold Standard
Program.
Full Bottles
A selection of at least 10 red and 10 white wines should be offered. Although they do not
all need to be listed on the Room Service menus, all wines carried by the hotel are available
to the guest upon request.
Wine by the Glass

The minimum offering by the glass should be:
1 sparkling wine
4 white wines
6 red wines
It is recommended that when offering wine by the glass, the bottle should be taken to the
guests room and the wine poured in front of the guest.
ROOM SERVICE
BEVERAGE SOPs
Wine Service (continued)
Opportunity
Serving wine by the glass in the room
All entre items should have wine pairings created using the Room Service wine by the glass
program. If a guest orders an entre and they do not order an accompanying beverage, the
Room Service associate could take an opened bottle of the suggested paired wine to the
room along with the order.
Possible dialogue
I noticed that you didnt order wine with lunch/dinner. I have brought along (the name
of a wine) an excellent wine that would go very well with your choice of entre. If you like, I
could pour you a glass and add it to your check.
This offers the possibility of additional sales and an opportunity to add value to the Room
Service experience.
ROOM SERVICE
BEVERAGE SOPs
Spirits Service
Cocktails
For unblended cocktails (Martini, Manhattan, Gimlet, Gibson) the liquor ingredients are
placed in a 3 oz./6 oz. carafe with appropriate glassware on the tray; ice is served separately
and the drink is built in the room.
Club Service for Cocktails

(Example Rum and Cola)
Equipment
A glass ice bucket filled with ice or the 35 oz. disposable ice bucket
Ice tongs
3 oz. carafe with ingredients fitted with plastic cover
Soda
Ramekin with the appropriate garnish
All purpose glass
Beverage napkin
Standards
Add the ice to the all purpose glass.
Pour the ingredients from the carafe over the ice.
Add the soda.
The garnish is left on the side for the guest to add.
Return the carafe and ice bucket to the Room Service area.
ROOM SERVICE
BEVERAGE SOPs
Ice Service
When needed for beverages, ice is served in the non-logoed disposable 35 oz. ice bucket,
or a glass ice bucket with tongs. If the glass ice bucket is used, the server serves the ice to
the guest and returns the bucket to the Room Service area; it is not left in the guest room.
Soda Service
Equipment
Ice tongs
All purpose glass
Beverage napkin
Standards
Soda is served either in bottles or cans to retain the quality and freshness of the product.
Ice is presented in a 35 oz., non-logoed, disposable ice bucket or the stainless steel ice
bucket with a plastic liner.
In the room, the associate asks the guest if they would like ice with their soda. If the guest
consents, the associate half fills the glass with ice using the tongs, and removes the bottle
top or pops the can and pours it for the guest.
ROOM SERVICE
BEVERAGE SOPs
Bottled Water Service
Equipment
35 oz. or 2 quart, non-logoed, disposable ice bucket or the stainless steel ice bucket with a
plastic liner
All purpose glass
Beverage napkin
Ramekin with garnish
Standards
All menus should offer 2 sizes of bottled water and a choice of both still and sparkling. Water
is offered in either glass or plastic containers.
Bottled water is served chilled in either plastic or glass bottles.
Chilled, bottled water is presented in a 35 oz. or 2 quart, non-logoed disposable ice bucket
or the stainless steel ice bucket with a plastic liner.
In the room, the associate asks the guest if they would like the water served. If the guest
consents, the associate removes the bottle top and pours it for the guest.
NOTE: Ice is not added to bottled water unless the guest requests it.
All bottles of sparkling water are served with a garnish of two lime wedges. The garnish is
left on the side for the guest to add.
ROOM SERVICE
BEVERAGE SOPs
Juice Service
Equipment
6 oz. glass carafe
55 57 mm plastic cap
White wine glass
Beverage napkin
Standards
Chilled juices are poured into 6 oz. carafes in Room Service and covered with 55 57 mm
plastic caps.
Juices are kept chilled until needed to fulfill an order.
Juice is not served with ice.
In the guests room, the associate asks the guest if they would like the juice served. If the
guest agrees, the associate pours the juice.
ROOM SERVICE
BEVERAGE SOPs
Iced Tea Service
Equipment
6 oz. glass carafe with a plastic cap
Sugar packet holder containing granulated sugar, Sweet N Low, Equal and raw sugar
Ice tongs
Teaspoon and cocktail fork
2 lemon wedges in a 2 3/4 oz. ramekin
All purpose glass
Beverage napkin
Standards
Freshly brewed iced tea is presented in the 6 oz. carafe covered with a plastic cap.
In the room, the associate asks the guest if they would like the iced tea served. If the guest
consents, the associate half fills the glass with ice using the tongs, removes the plastic cap,
and pours the iced tea.
Guest serves their own garnish and sugar.

Upselling Recommending & Pairing Tips
Often when ordering Room Service, guests forget to order a beverage or are not aware of the
wines-by-the-glass and other beverage options available. Below are some recommendations
and pairings ideally suited to Room Service menu favorites.
Suggested dialogue
With your entre, may I suggest a glass (or bottle) of ____________?
Would you like a glass (or bottle) of ____________ to complement your _____________?
This evening our Chef suggests a glass (or bottle) of ____________ with the ___________ that
you ordered.
Appetizers or Starters
If the guest orders
Suggest a glass (or bottle) of
Clam chowder
Chardonnay
Miso soup
Sparkling wine, Sauvignon Blanc or Sake
House salad
Pinot Grigio
Caesar salad
Chardonnay
Chilled seafood:
shrimp cocktail, oysters,
clams, lobster
Sparkling wine, Sauvignon Blanc or Sake
Smoked salmon
Riesling or Sparkling wine
Fried appetizers:
onion rings, fries, calamari,
chicken fingers, etc.
Premium beer, Pinot Grigio, or White Zinfandel
Spicy appetizers:
nachos, hot wings, jalapeno
poppers, chili, etc.
Premium beer or White Zinfandel
Cold cuts, cheeses,

or pate assortment
Merlot
Crab Cakes
Chardonnay
(continues on next page)

Pizza, Sandwiches and Light Fare
If the guest orders
Hamburger
Red Zinfandel or Shiraz/Syrah
Pizza
Hand-crafted microbrew or Red Zinfandel
Sandwiches
Hand-crafted microbrew or Merlot
Sushi
Riesling or Sake
Dinner/Entres
If the guest orders
Pasta:
cream sauce, white sauce,
alfredo or cheese sauce
Chardonnay or Pinot Noir
Pasta:
red sauce, meat sauce
Chianti or Red Zinfandel
Light-bodied fish:
sole, fluke, flounder
Riesling or Sauvignon Blanc
Full-bodied fish:
tuna, swordfish, sea bass,
salmon, mahi-mahi, halibut,
striped bass
Full-bodied Chardonnay or Pinot Noir
Lobster
Champagne/sparkling wine or full-bodied Chardonnay
Poultry:
grilled or roast chicken,
roast turkey
Almost anything goes! Suggest your best selling beer

or wine by the glass.
Duck
Pinot Noir
Lamb
Merlot
Steak:
sirloin, filet mignon, strip
Cabernet Sauvignon or Merlot
Barbeque:
chicken, ribs, pork, etc.
Red Zinfandel or Shiraz/Syrah
(continues on next page)


Desserts
If the guest orders
Chocolate desserts:
chocolate cake, brownies,
molten chocolate cake
Tawny Port
Citrus desserts:
key lime pie, lemon tart, etc.
Asti Spumante or Late Harvest Riesling
Fresh fruit
Champagne/sparkling wine
Cheesecake
Extra dry sparkling wine or Late Harvest Riesling
ROOM SERVICE CERTIFICATION

Sample Questions
In Room Service, bottled beer should be
transported
a. Chilled and opened prior to going to

the guest room
b. In an ice filled ice bucket, then
opened in the room for the guest
c. Pre-poured in a serving glass prior
to going to the guest room
a. TRUE
In Room Service, bottled water should be served without ice

unless the guest requests it.
b. FALSE
a. No garnish
b. One lemon wedge served
in the glass
c. Two lime wedges served
on the side
In Room Service, the proper garnish for sparkling water is
When serving bottled beer in Room Service, the bottle should only be
opened in the guest room, never prior.
In Room Service, juice is served over ice.
In Room Service, cocktails/mixed drinks should always be presented

on a beverage/cocktail napkin.
b. FALSE
When serving bottled wine in Room Service,

the Room Service associate should always
10
In Room Service, bottled water

should always be served chilled.
Answers: 1) b, 2) a, 3) c, 4) a, 5) b, 6) a, 7) a, 8) b, 9) c, 10) a
a. TRUE
b. FALSE
a. TRUE
b. FALSE
a. Be served at room
temperature
b. Be served in an ice bucket
c. Be served chilled and
WITHOUT an ice bucket
In Room Service, white wine, Champagne and sparkling wine

should always
b. FALSE
a. TRUE
When serving bottled beer in Room Service, the glass should be room
temperature since, during delivery, a frosted glass will lose its frosting
and just appear "wet."
a. TRUE
a. Offer to open ONLY chilled wines

(white, Champagne, and sparkling)
b. Allow the guest to open the wine
themselves
c. Offer to open ALL bottled wine for
the guest
a. TRUE
b. FALSE
Banquet Beverage Service
BANQUET BEVERAGE
SERVICE
SERVICE STANDARDS & STANDARD

OPERATING PROCEDURES
Bar Types
A hosted bar is one where the drinks are charged on a consumption basis by the drink (in
the case of liquor) or by the bottle (in the case of beer or wine). In general, wine in banquet
on a hosted bar must be sold by the bottle, not by the glass.
A cash bar is where each guest pays on their own at the time the drink is served. Bartenders
may self-cashier if, and only if, they use an electronic cash register that runs a tape and an
audit function. Otherwise, a separate cashier must be assigned to sell tickets that are then
turned in to bartenders for drinks.
An open or package bar is where beverage service is unlimited and charged per guest for a
specified time period. Throughout the time contracted for on the BEO, the guests may
order as many drinks as they like (within the limits of responsible alcoholic beverage service)
and the meeting planner pays a set fee per guest.
A self-service bar is not permitted at any Marriott Hotel banquet event. The lack of an
attendant increases exposure to claims and litigation as a result of over-consumption. It is
a firm, standard operating procedure that a Marriott associate attendant be required on all
bar-related events, even if the customer does not pay for the service-related fees.
Note: It is standard to charge for a bartender, and cashier if needed. It is not standard to
apply consumption waivers for a minimum amount of consumption; (e.g., it is against
policy to state We will waive the bartender fee of $175 if bar revenue exceeds $750, or A
bartender fee of $175 will be added if bar revenue does not exceed $750).
1 | BANQUET BEVERAGE SERVICE
BANQUET BEVERAGE
SERVICE SOPs
Bar Service Standards
Staffing ratios must be met to provide excellent service and maximize revenues. At a
minimum, one bartender per 100 guests for cash bars is required. One bartender per 75
guests is required for host bars. One bar attendant per 175 guests (host or cash bars) is
required to restock for products, service pieces and ice for bartenders.
In order to ensure a smooth-running banquet bar function, it is essential that the bar initially
be adequately and completely stocked to last through the entire function. Bartenders must
not access storeroom inventory directly. They must be issued all products through a
supervisor, captain or manager.
When inventorying bar supplies and stocks at the conclusion of the event, the bartender
must not be responsible for counting return inventory. This function must be performed by
a supervisor, captain or manager.
Bar set-ups must include appropriate glassware, ice, hotel-supplied jigger, bar mat, salt
rimmer, condiment tray, bar napkins, stir sticks or sip straws, stainless steel shaker, strainer,
bar spoon, bar cloth, pourers, corkscrew, ice scoops, complimentary dry snacks, nuts, and
votive candles (where permitted by law). See complete bar set-up checklist following this
section.
A bar mixer (blender) must be provided on all bars for frozen and blended drinks.
Set-ups generally include: Bottled waters (still and sparkling), soft drinks (Pepsi, Sierra Mist,
ginger ale, club soda, tonic water and diet), mineral waters, sour mix, simple syrup, Bloody
Mary mix, orange, tomato, grapefruit, and cranberry juices, lime juice, jumbo pitted olives,
stemmed cherries, lime wheels and wedges, lemon twists, salt and pepper shakers, Tabasco
Sauce, Worcestershire Sauce, Angostura bitters, coarse salt for Margaritas and Margarita
mix. See complete bar set-up checklist following this section.
Bar products must be from the Marriott Gold Standard product listing.
At a minimum, the bar must provide the following:

Spirits: Bourbon, scotch, vodka, gin, Canadian whisky, rum, brandy and tequila
Beers:
Imported, domestic and non-alcoholic
Wines: Red, white, blush and sparkling
BANQUET BEVERAGE
SERVICE SOPs
Bar Service Standards (continued)
All drinks must be prepared in accordance to Marriott Gold Standard Beverage Recipes.
Bartenders must use hotel-supplied jiggers. No free-pouring, speed pouring or

shot pouring will be permitted.
Standard bar jigger size is 1 ounce over 2 ounces. Pouring standards are consistent with
Gold Standard:
- Liquor pour is 1 ounce
- Rocks, cordial, and Cognac pour is 2 ounces
- Martini, Manhattan, and Sherry pour is 3 ounces
- Wine pour is 6 ounces
Bartenders are to pour the spirits and wines with the label facing the guest, not hiding
labels while pouring.
Brands are never to be substituted.
Drinks are to be served in correct glasses. Bar must be stocked with all-purpose glasses,
martini, white and red wine glasses. No plastic glasses are permitted, unless used for
outside or pool-side service.
All glassware must be handled only by the base or stem.
All drinks are served with a beverage/cocktail napkin.
Bottled beer is always served with a glass and beverage/cocktail napkin.
The bartender must never leave a bar unattended.
No drinking, smoking or eating is permitted behind the bar.
No tip glasses, jars, or other containers are to be kept in view at the front bar.
Ice scoops are to always be used. Hands or glass must never be used to scoop ice.
All liquor brands must be merchandised and displayed on the back bar. This includes wines
and beers being served.
The selling strategy in bars must be to offer all brands of spirits and as many wines as
possible from two adjoining tiers of the Gold Standard program.
BANQUET BEVERAGE
SERVICE SOPs
Bar Service Standards (continued)
For potential calculation purposes, a liter of spirits yields 33 drinks (1 ounce portions).
Drinks Per Bottle of Spirits (for 1 ounce drinks 1 liter bottle):
1 tenth
= 3.3 drinks
2 tenths = 6.6 drinks

1 bottle = 33 drinks*
* There are actually 33.81 fluid ounces in a liter bottle. We round down to the nearest ounce.
Note: When calculating the potential, round the number of drinks down to the
whole number. Example: .4 or 4 tenths equals 13 drinks not 13.2.
Wine = 4 glasses per bottle, 6 ounces each there are actually 25.4 ounces of wine in a
standard 750 ml. bottle of wine. We round down to the nearest ounce.
BANQUET BEVERAGE
SERVICE SOPs
Key Banquet Beverage Controls
In all cases, control is key to a successful banquet bar operation. Some of these controls are:
- Potential liquor cost must be calculated for all events, for each bar.
- Blind cash drops for all cash handling positions must be made See Accounting SOP.
- All cash drops must be witnessed by an associate in a department outside of banquets.
- Surprise audits of cash banks, ticket rolls and perpetual period stickers should take
place per SOP.
- Observe bartender actions at bars for counting methods or short-pouring.
- Enforce jigger use on all spirits-based drinks.
- Strict coaching and counseling when overs/shorts occur.
- Use perpetual inventory methodology and practices.
- Change storeroom locks and keys at least quarterly.
- If possible, integrate all storage into one central storeroom.
- No marrying of bottles is permitted.
- Partial bottles are only used on cash bars or packaged bars.
- Requisitions are used for all additions and deletions to inventory.
- Access to the central storeroom is limited and accessed only through the Loss
Prevention Department.
Cash Wine Sales Standards
Whenever wine is not requested on the BEO, the planner must be asked if it is acceptable
for the hotel to place cash wine lists on each table. The list must have at least two offerings
in each varietal category with different price points. The hotel must be ready to accept cash,
credit cards, and room charges. Bottles must be presented to the host that ordered the wine
and opened as if it were a restaurant setting. Controls for cash, POS terminals or other
methods of charging to a room, product and credit card machines must be in place.
Incentive contests such as buck-a-bottle for servers are acceptable.
SET-UP CHECKLIST
BANQUET BAR
Check
Bar Set-up,
Tools & Equipment
List
QTY
Check
List
Mixers &
Non-alcoholic
bar cloths
bar mixer for frozen and
bar mat
blended drinks
bar spoon
Bloody Mary mix
beverage/cocktail napkins
bottled water sparkling
blender (with two pitchers)
bottled water still
bottle/can opener
cream and/or half and half
cocktail trays
grenadine
complimentary dry snacks, nuts
juice cranberry
condiment tray
juice grapefruit
corkscrew
juice orange
garnish picks or toothpicks
juice pineapple
glassware: all purpose glasses,
juice tomato
Martini, white and red wine glasses,
lime juice, bottled
Champagne flutes
lime juice, fresh
gloves (Only used for preparing food/
Margarita mix
garnishes. Not to be used during service)
milk
Hawthorn strainer (spring)
mineral waters
ice
simple syrup
ice scoops
soft drinks club soda
jigger, hotel-supplied
soft drinks diet
juice containers (Store-N-Pour)
soft drinks ginger ale
julep strainer (concave)
soft drinks Pepsi
paring knife & cutting board
soft drinks Sierra Mist
(Note: If the garnishes are precut, these
soft drinks tonic water
two items may be removed)
sweet & sour mix
QTY
pourers
salt rimmer
sparkling wine closure
(clamshell stopper)
stainless steel shaker and glass
(Boston shaker)
stir sticks or sip straws
straws
(checklist continues on next page)
SET-UP CHECKLIST
BANQUET BAR
(continued)
Check
List
Garnishes &
Cocktail Ingredients
QTY
Check
List
Bar
Products
Angostura bitters
Spirits:
bar sugar and/or sugar packets
Bourbon
celery stalks for Bloody Marys
Brandy
cherries, stemmed
Canadian whisky
cocktail onions
Dry Vermouth
Kosher salt for Margaritas
Gin
lemon twists
Rum
lemon wedges
Scotch
lime wedges
Sweet Vermouth
nutmeg
Tequila
olives, pitted jumbo
Triple Sec
orange flags
Vodka
orange slices
Beers:
salt and pepper shakers
Domestic light
Tabasco sauce
Domestic regular
whipped cream & whipped cream
Imported light
dispenser
Imported regular
Worcestershire sauce
Non-alcoholic
Brand
Names
QTY
Wines:
White
Red
Blush
Sparkling
Check
List
Additional Items for Specialty Bars or Guest Request

(pineapple, flavored vodka, etc.)
QTY
WEDDING BEVERAGE
SERVICE STANDARDS &

STANDARD OPERATING PROCEDURES
Options/Upsell Opportunities
Clearly, a full bar, open throughout the event, would be the ideal scenario for every wedding
held in a Marriott hotel. However, if budget reduces the viability of that prospect,
the following list outlines alternatives to a full bar that could still meet everyones needs.
Revised bar availability
Suggest opening the bar for a limited reception time prior to dinner, closing it during dinner
service (as long as wine is served along with dinner), then re-opening the bar after dinner.
Reception events
Target a selection of beers, wines and mixed drinks, and serve each at reception stations,
as appropriate. For instance, pair two or three wines with the pasta station, create
a signature Margarita for the event and serve it at the main buffet line, and choose two or
three high quality beers that can be paired with items at a carving station.
Beer and/or wine bars
A nice selection of either premium or back bar quality beers and wines provides
a compelling alternative to a full bar, and can speak volumes about the quality taste of
the wedding couple.
Champagne bars
Either in addition to any of the other options, or as a stand-alone option, Champagne bars
serving both straight Champagne and a limited selection of Champagne cocktails could
be a great way of helping the attendees to celebrate the event.
Passed drinks
Although not terribly efficient, one way to add a level of service while perhaps decreasing
cost is to pass selected drinks during a reception.
Morning/afternoon events
While a full bar may be frowned upon for events held earlier in the day, a Champagne bar
serving Mimosas, wine bar, or Bloody Mary bar could be very desirable alternatives.
Additionally, dont forget about the punch bowl. Wine, Champagne or spirit-based
punches offer a very celebratory way to include good cheer in a daytime celebration.
WEDDING BEVERAGE
SOPs
Options/Upsell Opportunities (continued)
Desserts and cordials
An alternative to a full bar being offered after dinner is to provide an upgraded cordial bar
with dessert service. This works particularly well with a Viennese table or dessert buffet
service.
The Champagne toast
If Champagne is used for the toast, it is not uncommon for the head table to be served a
tte de cuve (super-premium Champagne), and the rest of the tables to be poured a high
quality, but less costly alternative.
Non-alcoholic alternatives
When planning beverages, it is important to remember that there will be event attendees
who do not consume alcohol. For their benefit, as well as for the enjoyment of anyone else
who may prefer a non-alcoholic beverage, it is important to offer high quality, unique nonalcoholic options. Some examples may include:
Italian sodas This alternative approach to carbonated beverages blends high
quality fruit flavored syrups (Monin, Da Vinci, etc.) with soda water. The results are fresh
tasting, unique fruit flavored sodas (raspberry, apple, cherry, etc.) that are sure to please.
These same syrups can be added to iced tea to create fruit flavored iced tea.
Fresh fruit juices and ades Fresh lemon or lime-ade is a treat year round, as are
freshly squeezed fruit juices.
Bottled water No longer just for white tablecloth restaurants or questionable foreign
cities, bottled water is the default in many restaurants today, and should be for banquet
events as well.
Non-alcoholic beers There is still a certain badge quality associated with holding
a bottle of beer, even if you dont drink. To appeal to those non-drinkers who wish to
fit in, offer non-alcoholic beers at all bars. Imported non-alcoholic beers are also growing
in popularity and have improved significantly in flavor profile.
Finally, garnish and presentation are just as important with non-alcoholic beverages as they
are with their alcoholic counterparts. Make sure that all drinks are attractively garnished with
unique, fresh fruit or other food items, and that they are served in high quality glassware that
shows that the bride and groom thought about them carefully.
WEDDING BEVERAGE
SOPs
Kosher Alcoholic Beverages
The following liquors do not contain anything made from grapes and, therefore, are considered
Kosher:
Straight Bourbon Whiskey
Straight Scotch Whisky
Straight Rye Whiskey
Single Malt Scotch Whisky
Rum
Gin
Unflavored Grain Vodka
Tequila
Blended Scotch Whisky
Soft Drinks*
* Soft drinks can usually be assumed to be Kosher, except for grape flavors.
The following liquors do contain grape derivatives or questionable ingredients, or may have
been prepared under questionable methods:
Champagne
Sherry
Cognac
Vermouth
Brandy
Grappa
Sangria
Cream Liqueurs
Certain Cordials*
* Certain liqueurs and cordials may or may not be approved (Amaretto, Kahlua, Campari,
etc.). Check with the Mashgiach overseeing the event.
WEDDING BEVERAGE
SOPs
Kosher Alcoholic Beverages (continued)
Kosher Wines
Wines must be produced under special handling procedures. Here are some commonly asked
questions on Kosher wines:
How are Kosher wines made?
They are produced exactly the same way as non-Kosher wines except that all handling and
production, from receipt of the grapes through bottling, are carried out by personnel who
are supervised by a Rabbi. All elements of additives used in the production must either be
Kosher-approved or from a Kosher source.
What is the significance of the P notation next to the ?
The P indicates that the wine is guaranteed not to have been produced with any grape
products, and is thus Kosher for Passover.
What does Mevushal mean?
This indicates the wine has been flash-pasteurized to a temperature of 175 F, and may
therefore be served by a non-observant person to an observant person. Mevushal
renders the wine universally Kosher.
Is flash-pasteurization harmful to the wine?
It is not harmful to the wine, but neither is it beneficial. Its effect on white wines is usually
not perceptible; the effect on red wines softens the structure and reduces the prominence
of the tannins.
Why are Kosher wines more expensive than commercially-produced wines?
In order to produce wine under the rules of the Union of Orthodox Jewish Congregations,
the process becomes labor-intensive, meticulously pure and time-consuming. Hand-crafted
products are inevitably more costly to produce.
How do traditional Kosher wines differ from those made by more comtemporary
producers?
Kosher wines were traditionally made in a sweet style, first from fruits and raisins and later,
when first produced in the US, from the vitis labrusca vines indigenous to the New World.
Contemporary producers of Kosher wines are producing them for a sophisticated market
from high-quality vitis vinifera grapes (the European-styled varietals commonly known today
such as Merlot, Cabernet Sauvignon and Chardonnay) in a fully dry style that is far more
compatible with foods than the traditionally-styled wines.
WEDDING BEVERAGE
SOPs
Corkage
Whether in an attempt to reduce costs, or to offer specially selected beverages that are not part
of the hotels offerings, bridal couples are increasingly asking about the prospect of bringing
their own alcoholic beverages to their weddings. In many jurisdictions, this is simply illegal.
Check with the local liquor licensing authority to determine applicability. If corkage charges are
permitted by law, it would be wise to be prepared for the question by establishing a hotel policy
in advance. Any policy should take into account the following cost factors:
Labor
Ensure that the labor of the server/bartender is partially covered by the corkage fee, as is the
labor of the staff who will wash the glasses, etc.
Garnishes
Accompaniments to the drinks also have costs that should be covered by a corkage fee
garnish, ice, mixers, etc. should be factored into any corkage charged for spirits.
Profit
Alcoholic beverages are a great source of profit during a wedding event. If guests bring
their own, a portion of the profit contribution should be recovered through the corkage
charged. One approach to corkage is to add a per person charge to the cost of the
wedding, rather than a per bottle fee. This approach does not depend on volume to recoup
costs, and is often easier to justify to the wedding organizers.
BANQUET BEVERAGE
SERVICE
Suggested Wine List Set-Up
Where The first rule of banquet wine lists is that they should be prominent. Too often,
banquet lists are hidden deep within the presentation package an afterthought for the venue
and the guest.
What Just as choices are offered in the food menu, you should offer varied choices in wine
at an affordable price, so the guest is in the drivers seat. Although we specify Tier 1 wines,
the reality is that we can offer similar pricing for many of our other Marriott Gold Standard
offerings.
How List your selections in the progressive list order, so banquet sales pros can explain which
wines are lighter-styled, and which are fuller in body.
Pricing Strategy
First, check the competition. Your wine pricing should be in line with your competitive set,
period. That said, creative pricing alternatives can give you a competitive edge. For example:
Consumption-pricing versus inclusive pricing

Wine always seems an expensive add-on when the guest has no control over the number of
bottles opened, and the wine is priced per-bottle, on consumption. Consider offering priceinclusive options, especially for corporate functions (conventions, meetings, etc.) and social
events (weddings and parties). Heres how:
Offer a price-per-guest, including wine The dinner price includes white and red wine
throughout the meal. You can offer your Tier 1, plus the comparable-cost Tier 2 selections
you carry. Increase your per-person dinner price by a little, perhaps the price of 2 glasses
in your lounge or room service, or half a bottle of your Tier 1 wine.
The result The dinner tastes better and the guest enjoy it more, with wine; the host is
worry-free, and proud of the fine event; the evening is more beautiful, with wine; the
bottom line is vastly improved. This last point cant be over-emphasized. For most
events, the wine consumption will be modest in comparison to the extra revenue and
bottom-line profit booked. For weddings or other wine-centric functions, increase your
price a bit if warranted to reflect the extra depletions.
Finally Control what you open! With this strategy, the incentive is to give great service,
not open bottles willy-nilly (as it should be).
BANQUET BEVERAGE
SERVICE
Specialty Banquet Bars & Upselling Ideas
Specialty Banquet Bars
Wine and Food Pairing
Wine tastings and/or wine receptions are increasingly popular as social and corporate events.
Wine-and-food-pairing buffet stations make for a fun and unique reception or dinner. For
each station, create attractive signs featuring the theme, and listing the food and wine pairing
for that station. A take-home menu of all the stations wines and foods makes it fun and
memorable for guests to mingle and try all the different pairings. See the ideas below, or
develop your own based on your propertys signature dishes, or foods that are specialties of
the local area.
Suggested wine and food pairing buffet stations:
Antipasti and Italian Chianti or Prosecco
Sushi and sparkling wine or Riesling
Hand-crafted cheese and wine
Tex-Mex and white Zinfandel
East meets west: dim sum or stirfry with California wines
Port and chocolate or petits fours
Raw bar with Riesling
Big reds and barbecue
California Chardonnay and clambake fare
Ceviche and Sauvignon Blanc
Beaujolais and bistro fare charcuterie, pats and terrines
Bubbly and eggs Benedict
Chianti and a pasta station
Oysters and Sancerre (Sauvignon Blanc)
BANQUET BEVERAGE
SERVICE
& Upselling Ideas (continued)
Spirits, Beer and Specialty Themes
Presenting cocktails and specialty beverages in creative ways can add enormous cachet, class
and buzz to an event. They can be themed to the occasion, the season or the group.
Specialty drink bars can be paired to food buffet stations for a dramatic, and delicious,
presentation. For example:
Beverages themed to the group For an international business meeting, honor the
attendees with beers or wines from their home port of call. For a wedding, choose
beverages with names or origins that pay tribute to the couples family heritage.
Local specialties Offer signature Margarita bars in the southwest, a wine bar featuring
local wines (California, or whatever), a tropical drink bar, your best local micro-brews, country
lemonade for grownups, or whatevers fresh in your marketplace.
Beer and spirits pairings Most guests love to sample new pairings and new tastes. Here
are some to try:
Barbecue and brew
Stout and oysters
Vodka and caviar or gravlax
Margaritas and Mexican food
Mojitos and Cuban sandwiches
English ales and roast beef, prime rib or Beef Wellington
Cordials and desserts
Classic cocktails-and-canap bar featuring Martinis and Manhattans
Mai Tais and luau fare such as roast pork and pupus (Hawaiian appetizers)
Australian beer with shrimp on the barbie
Mocktail bars for childrens events
Beer and barbecue
Microbrews and meat (rotisserie, carving, or churrascara presentation)
Sake and sushi/sashimi
Sake and a dim sum, stirfry, or noodle station
BANQUET BEVERAGE
SERVICE
& Upselling Ideas (continued)
Upselling Banquet Wine: Keep it Simple, Make it Special
Which wine?
For sit-down or buffet dinners, recommend a white and a red, and suggest that both be offered
throughout the meal. Rules about color and food-matching are old hat everyone will enjoy
the occasion best when they can drink what they like.
What was that wine we had?
A printed menu, including the wine names, is an easy guest amenity that helps attendees
remember the wine and food, and the occasion.
Wedding wines
Bubbly options for the reception and toast have never been broader or more affordable. When
the group size makes French Champagne too costly, consider cava from Spain, Prosecco from
Italy or sparkling wines from the United States. You get great flavor for a great price.
Consider wine-inclusive pricing. During the festivities, the couple and their families
shouldnt have to be pre-occupied with worrying that every cork pulled is another line-item
on the bill. A savvy venue can offer a quality menu that includes delicious wine and food,
within budget, priced per guest in a way that guests can understand that is, all-in-one.
You are making memories consider wines that reflect the origins of the families being
joined, or from places where youve traveled or worked. A wine from Argentina, the land
of the tango, symbolizes that it takes two. A local wine will linger in memory Texas
Chenin Blanc, Rhode Island Vidal, Arizona Cabernet, for example by adding a homegrown, truly distinctive touch.
Wine isnt just for the ceremony. As bridal-party gifts or in-room amenities, a bottle, with
a family recipe, is wonderful and personal.
For dinner selections, you can branch out from Chardonnay, Cabernet and Merlot. For whites,
Pinot Grigio and Sauvignon Blanc are both crowd-pleasing and food-versatile. For reds,
consider Australian Shiraz or American red Zinfandel.
BANQUET CERTIFICATION
Sample Questions
1
The use of a "jigger" is optional for a banquet bar.
a. TRUE
b. FALSE
a. 3 ounces
b. 5 ounces
The pour size for wine in a banquet function is
c. 6 ounces
Bartenders are permitted to smoke behind the bar during

a banquet function.
a. TRUE
b. FALSE
a. TRUE
The use of ice scoops during banquet functions is optional.
b. FALSE
a. Made only from grapes
grown in Israel
b. Non-alcoholic
Kosher wines are
c. Always red
d. Made under the strict
supervision of a Rabbi
a. That a wine is
universally Kosher
b. That a wine has been
previously frozen
"Mevushal" means
c. That a wine is NOT Kosher

a. 1 ounce
b. 1 1/2 ounces
The rocks pour size in a banquet function is
c. 2 ounces
d. 3 ounces
It is acceptable to allow a guest to serve themselves at a

banquet function bar.
a. TRUE
b. FALSE
a. Rum
Which of the following spirits are considered to be

Kosher?
b. Tequila
c. Single Malt Scotch
d. All of the above
a. All drinks must be served in the
correct glass
10
Which of the following are true for a busy

banquet function?
b. All cocktails must be served with

a beverage napkin
c. Bottles of beer must be served with a glass
d. All of the above
Answers: 1) b, 2) c, 3) b, 4) b, 5) d, 6) a, 7) c, 8) b, 9) d, 10) d
Resources
RESOURCES
As you may know it is very hard to keep up with the ever-changing trends that may be involved in
making our beverage and restaurant business as unique as it can be. The best way to keep in touch
with trends is to read various industry periodicals. They are the most consistent sources of
information for our industry. Listed are only some of the many periodicals and web sites that keep
up with industry trends, including Marriotts web sites.
Andrea Immers Great Wine Made
Marriott Food & Beverage Web Source
Simple Website
Access fbsource via Marrweb Intranet
www.greatwinemadesimple.com
Ask Andrea your questions
[email protected]
Allied Domecq Academy of Wine &
Nations Restaurant News
Wine Business Monthly
Service Excellence
Lebhar-Friedman, Inc.
110 West Napa Street
(800) 375-9002
425 Park Avenue
Sonoma, CA 95476
www.adw-academy.com
New York, NY 10022
www.winebusiness.com
(800) 944-4676
Allied Domecq Institute (training)
www.nrn.com
Wine Enthusiast
103 Fairview Park Drive
www.adsinstitute.com
Nightclub & Bar
Elmsford, NY 10523
Cheers: Beverage Magazine for Full
Magazine
(800) 829-5901
Service Restaurants and Bars
307 West Jackson Avenue
www.winemag.com
www.beveragenet.net
Oxford, MS 38655-2154
(800) 247-3881
Wine Spectator
Cigar Aficionado
www.nightclub.com
P.O. Box 37367
www.cigaraficionado.com
E-mail: [email protected]
Boone, IA 50037-0367
(800) 752-7799
Decanter: The Worlds Best Wine
Restaurant Wine
Magazine
Wine Profits, Inc.
www.winespectator.com
P.O. Box 3000
P.O. Box 222
Wine & Spirits: The Practical Guide to
Denville, NH 07834
Napa, CA 94559-0222
Wine
(800) 875-2997
(707) 224-4777
2 W. 32nd Street, Suite 601
www.decanter.com
www.restaurantwine.com
New York, NY 10001
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Wine
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P.O. Box 4678
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Just Drinks.com
Bennington, VT 05201-4678
www.just-drinks.com
Phone: (802) 442-6771

Fax: (802) 442-6859
www.santemagazine.com
1 | RESOURCES
Cocktail Recipes
COCKTAIL RECIPES
DRINK
Note: All drinks served in Rocks, Highball, Catalina or Pilsner glasses that use the shake and strain
technique should be shaken and strained over fresh ice.
57-Chevy
INGREDIENTS
0.5 oz. Premium Well
Vodka
0.5 oz. Premium Well Rum
0.5 oz. Southern Comfort
0.5 oz. Grenadine
Fill Orange Juice
GARNISH
None
GLASSWARE & TECHNIQUE

Shake & Strain
Rocks
Rock (0218)
After 5
0.5 oz. Kahlua

0.5 oz. Baileys
0.5 oz. Peppermint
Schnapps
None
Layer
Shot Glass
(0211)
Shot
Alabama Slammer
1 oz. Amaretto
1 oz. Southern Comfort
0.5 oz. Sloe Gin
0.5 oz. Fresh Lemon Juice
Orange Flag
Shake & Strain
(2 squeezed lemon wedges)
Fill Orange Juice

Highball
Highball (0217)
Alexander
1.5 oz. Premium Well Gin

1 oz. White Crme de
Cacao
1.5 oz. Light Cream or
Half & Half
Sprinkle
Nutmeg
Shake & Strain
Martini
Martini/Cocktail (0212)
Alexanders Brother
2 oz. Premium Well Gin

0.5 oz. Blue Curacao
1.5 oz. Heavy Cream
None
Shake & Strain
Martini
1 | Cocktail Recipes
COCKTAIL RECIPES
DRINK
Alexanders Sister
INGREDIENTS
1 oz. Green Crme de
Menthe
1.5 oz. Heavy Cream
GARNISH
Sprinkle
Nutmeg

Shake & Strain
Martini
Almond Mocha
1 oz. Amaretto
1 oz. Chocolate Syrup
Fill Hot Fresh Coffee
Whipped
Cream Pyramid
Hot Beverage Build
Coffee Cup/Irish Coffee Mug
Amaretto Spritzer
1 oz. Amaretto
Fill Club Soda
Lemon Twist
Build
Wine White (0217)
Highball or Wine Glass

Highball (0217)
Americano
1.5 oz. Campari

1.5 oz. Sweet Vermouth
Fill Club Soda
Lemon Wedge
Build
Highball
Highball (0217)
Apple Martini
3 oz. Premium Well Vodka

0.5 oz. Sour Apple Liqueur
0.5 oz. Triple Sec
Thin Green
Apple Slice or
Lemon Twist
Shake & Strain
Martini
COCKTAIL RECIPES
DRINK
B-52
INGREDIENTS
0.5 oz. Kahlua
0.5 oz. Baileys
0.5 oz. Grand Marnier
GARNISH
None

Layer
Shot Glass
(0211)
Shot
Bacardi Cocktail
2.5 oz. Bacardi Rum

1 oz. Fresh Lime Juice
Lime Wedge
Shake & Strain
(4 squeezed lime wedges)
0.25 oz. Grenadine
Martini
Bahama Mama
0.5 oz. Coconut Rum

0.5 oz. Dark Rum
0.5 oz. Banana Liqueur
0.5 oz. Grenadine
2 oz. Orange Juice
1 oz. Pineapple Juice
Pineapple Flag
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Banana Banshee
Frozen

0.75 oz. White Crme de
Cacao
3 oz. Vanilla Ice Cream
Base
Half of 1 Ripe Banana
1 Large Bar Scoop Ice
Whipped
Cream
Pyramid,
Banana Wheel
Blender
(or 2 small bar scoops)
Catalina or Pilsner
Beer Pilsner (0221)
Banana Cream
Pie Frozen

0.5 oz. Baileys
Base
Whipped
Cream
Pyramid,
Banana Wheel
Blender
Catalina or Pilsner
Beer Pilsner (0221)
COCKTAIL RECIPES
DRINK
Bay Breeze
INGREDIENTS
Fill Equal Parts Pineapple
& Cranberry Juice
GARNISH
Pineapple
Wedge

Build
Highball
Highball (0217)
Beach Warmer
0.5 oz. Chambord

0.5 oz. Kahlua
Fill Hot Chocolate
Whipped
Cream Pyramid
with Cocoa Mix
Sprinkle
Hot Beverage
Build
Between The Sheets
1 oz. Premium Well Rum

1 oz. Premium Well
Brandy
1 oz. Triple Sec
1 oz. Fresh Lemon Juice
Lemon Twist
Shake & Strain

Martini
Black Russian

Vodka
0.5 oz. Kahlua
None
Build
Rocks
Rock (0218)
Black Velvet
Equal Parts Champagne

or Sparkling Wine and
Guinness Draft
None
Build
Note: Pour Beer First
Catalina or Pilsner
Beer Pilsner (0221)
COCKTAIL RECIPES
DRINK
Blood & Sand
INGREDIENTS
Scotch
0.75 oz. Cherry Liqueur or
Cherry Brandy
1.5 oz. Orange Juice
GARNISH
Cherry &
Orange Twist

Shake & Strain
Martini
Bloody Beer
3 oz. Bloody Mary Mix

Fill Draft Beer
Lime Wedge
Build
Catalina or Pilsner
Beer Pilsner (0221)
Bloody Bull

Fill Equal Parts Beef Broth
& Bloody Mary Mix
Lime Wedge &

Celery Stalk
Build & Roll
Highball
Highball (0217)
Bloody Caesar

Fill Clamato Juice
Lime Wedge &

Celery Stalk
Build & Roll
Highball
Highball (0217)
Bloody Maria
1 oz. Premium Well Tequila

Fill Bloody Mary Mix
Lime Wedge &

Celery Stalk
Build & Roll
Highball
Highball (0217)
COCKTAIL RECIPES
DRINK
Bloody Mary
INGREDIENTS
GARNISH

Fill Bloody Mary Mix
Lime Wedge &

Celery Stalk

Build & Roll
Highball
Highball (0217)
Blue Hawaiian Frozen

1 oz. Blue Curacao
2 oz. Coco Lopez
Pineapple Flag
Blender

Catalina or Pilsner
Beer Pilsner (0221)
Blue Kamikaze

1 oz. Bottled Lime Juice
Lime Wedge
Shake & Strain
Rocks
Rock (0218)
Blue Lagoon

Juice & Sweet & Sour Mix
Pineapple
Wedge
Shake & Strain
Highball
Highball (0217)
Bocce Ball
1 oz. Amaretto
Fill Orange Juice
Orange Slice
Build
Highball
Highball (0217)
COCKTAIL RECIPES
DRINK
Boston Ward Eight/
Ward Eight
INGREDIENTS
1 oz. Premium Well
Bourbon
0.5 oz. Grenadine
Fill Sweet & Sour Mix
GARNISH
Orange Flag

Shake & Strain
Highball
Highball (0217)
Brandy
Alexander Frozen

Brandy
0.75 oz. Dark Crme de
Cacao
Base
Whipped
Cream Pyramid
& Sprinkle
Nutmeg
Blender
Catalina or Pilsner
Beer Pilsner (0221)
Brandy Alexander
Rocks

Brandy
Cacao
Fill Half & Half or Cream
Sprinkle
Nutmeg
Shake & Strain
Rocks
Rock (0218)
Brandy Alexander Up

Brandy
Cacao
2 oz. Half & Half or Cream
Sprinkle
Nutmeg
Shake & Strain
Martini
Brave Bull

0.5 oz. Kahlua
None
Build
Rocks
Rock (0218)
COCKTAIL RECIPES
DRINK
Bronx Cocktail
INGREDIENTS

0.25 oz. Dry Vermouth
GARNISH
Orange Peel

Shake & Strain
Martini
Bubble Gum

Vodka
0.5 oz. Midori
0.5 oz. Grenadine
Fill Orange Juice
None
Shake & Strain
Rocks
Rock (0218)
Burnt Almond Frozen
0.75 oz. Amaretto

0.75 oz. Kahlua
Base
Whipped
Cream Pyramid
Blender

Catalina or Pilsner
Beer Pilsner (0221)
Bushwacker Frozen
0.5 oz. Kahlua

0.5 oz. Dark Rum
Cacao
1.5 oz. Coco Lopez
1.5 oz. Vanilla Ice Cream
Base
Pineapple
Wedge &
Whipped
Cream Pyramid
Catalina or Pilsner
Caf Gates

Cacao
0.5 oz. Tia Maria
Blender
Beer Pilsner (0221)
Whipped
Cream Pyramid
Hot Beverage Build
COCKTAIL RECIPES
DRINK
Caf Henry
INGREDIENTS
0.25 oz. Kahlua
Brandy
0.25 oz. Galliano
GARNISH
Cinnamon &
Sugar Rim with
Whipped
Cream Pyramid

Hot Beverage Build
Caf Nelson
0.5 oz. Baileys

0.5 oz. Frangelico
Whipped
Cream Pyramid
Hot Beverage Build
Caipirinha
0.5 lime (cut in quarters) &

1 sugar packet, splash of
soda muddled in a rock
glass.
Add: 2 oz. Cachaca
Lime Wedge
Muddle & Shake
(if Cachaca is not available,

substitute light Rum).
Shake Vigorously with the
short shaker tin to mix.
Cape Cod or Cape Codder

Fill Cranberry Juice
Rocks
Rock (0218)
Lime Wedge
Build
Highball
Highball (0217)
Carrot Cake/Oatmeal
Cookie
0.5 oz. Baileys

0.5 oz. Goldschlager
0.5 oz. Buttershot
Schnapps
None
Shake & Strain
Shot (0211)
Shot
Glass
COCKTAIL RECIPES
DRINK
Cement Mixer
INGREDIENTS
1 oz. Baileys
0.5 oz. Bottled Lime Juice
GARNISH
None

Layer
Shot Glass
(0211)
Shot
Champagne Cocktail
Place one sugar cube

soaked with Angostura
bitters in a Champagne
flute.
Fill House Champagne
Lemon Twist
Build
Champagne Flute
Champagne Flute (0211)
Cherry Rum Fizz

0.5 oz. Cherry Liqueur or
Cherry Brandy
0.5 oz. Grenadine
1 oz. Top with
Lemon/Lime Soda
Orange Flag
Shake & Strain
Highball
Highball (0217)
Chi Chi Frozen

4 oz. Pia Colada Mix
Pineapple Flag
Blender
Catalina or Pilsner
Beer Pilsner (0221)
Chocolate Cake
0.75 oz. Citrus Vodka

0.75 oz. Frangelico
Sugar Coated
Lemon Wedge
Shake & Strain
(served on side)
Shot Glass
(0211)
Shot
COCKTAIL RECIPES
DRINK
Chocolate Dipped
Strawberry Frozen
INGREDIENTS
1 oz. Amaretto
1 oz. Chocolate Syrup
Base
2 oz. Strawberry Pure
GARNISH
Strawberry &
Chocolate Swirl

Blender

Catalina or Pilsner
Beer Pilsner (0221)
Collins/John
1 oz. Premium Well

Bourbon
1 oz. Top with Club Soda
Orange Flag
Shake & Strain
Highball
Highball (0217)
Collins/Tom

Orange Flag
Shake & Strain
Highball
Highball (0217)
Collins/Vodka

Orange Flag
Shake & Strain
Highball
Highball (0217)
Collins/Whisk(e)y
1 oz. Premium Well

Whisk(e)y
Orange Flag
Shake & Strain
Highball
Highball (0217)
COCKTAIL RECIPES
DRINK
Colorado Bulldog
INGREDIENTS

0.5 oz. Kahlua
1 oz. Top with Cola
GARNISH
None

Build
Rocks
Rock (0218)
Cosmopolitan
3 oz. Citrus Vodka

0.75 oz. Cointreau
1 oz. Cranberry Juice
or Fresh Lime Juice
Lemon Twist
Shake & Strain

Martini
Cosmopolitan/Blue
3 oz. Citrus Vodka

0.5 oz. Cointreau
or Fresh Lime Juice
Lemon Twist
Shake & Strain

Martini
Cosmopolitan/Mandrin
3 oz. Absolut Mandrin

0.5 oz. Cointreau
or Fresh Lime Juice
Lemon Twist
Shake & Strain

Martini
Cosmopolitan/Melon
3 oz. Citrus Vodka

0.75 oz. Midori
or Fresh Lime Juice
Lemon Twist
Shake & Strain
Martini
COCKTAIL RECIPES
DRINK
Creamsicle Frozen
INGREDIENTS
0.75 oz. Triple Sec
Cacao
Base
2 oz. Orange Juice
GARNISH
Whipped
Cream Pyramid
& Orange Slice

Blender
Catalina or Pilsner
Beer Pilsner (0221)
Cuba Libre

Fill Cola
Lime Wedge
Build
Highball
Highball (0217)
Daiquiri/Banana
Frozen

2 oz. Margarita Mix or
Sweet & Sour Mix
Lime Wedge
Blender

Catalina or Pilsner
Beer Pilsner (0221)
Daiquiri/Lime Frozen

Sweet & Sour Mix
Lime Wedge
Blender
Catalina or Pilsner
Beer Pilsner (0221)
Daiquiri/Lime Up

Sweet & Sour Mix
Lime Wedge
Shake & Strain
Martini
COCKTAIL RECIPES
DRINK
Daiquiri/Strawberry
Frozen
INGREDIENTS
Sweet & Sour Mix
GARNISH
Lime Wedge &
Strawberry

Blender

Catalina or Pilsner
Beer Pilsner (0221)
Dubonnet Cocktail
1 oz. Red Dubonnet

Lemon Twist
Stir & Strain
Rocks
Rock (0218)
Electric Lemonade

1 oz. Top with
Lemon/Lime Soda
Lemon Wedge
Shake & Strain
Highball
Highball (0217)
Electric Lizard
Florida Rum Cooler

Vodka
0.5 oz. Triple Sec
0.5 oz. Midori
1 oz. Top with
Lemon/Lime Soda
Lemon & Lime

Wedge
Lime Wedge &

Orange Slice

0.5 oz. Triple Sec
2 oz. Orange Juice
0.5 oz. Simple Syrup
1 oz. Top with
Lemon/Lime Soda
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
COCKTAIL RECIPES
DRINK
Fog Cutter
INGREDIENTS
Brandy
1.5 oz. Sweet & Sour Mix
Fill Orange Juice
0.5 oz. Float Harvey's
Bristol Cream
GARNISH
Orange Flag

Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
French 75/Brandy

Brandy
Lemon Wedge,
Sugar Rimmed
Glass (optional)
Shake & Strain (over ice)

or Simple Syrup
3 oz. Top with House
Champagne
French 75/Gin


or Simple Syrup
3 oz. Top with House
Champagne

Highball (0217)
Lemon Wedge,
Sugar Rimmed
Glass
(optional)
Shake & Strain (over ice)

Highball (0217)
French Chocolate
0.5 oz. Chambord

0.5 oz. Baileys
Fill Hot Chocolate
Whipped
Cream Pyramid
with Sprinkle
Cocoa Mix
Hot Beverage Build
French Coffee
1 oz. Premium Well

Brandy or Cognac
1 Sugar Packet
Whipped
Cream Pyramid
Hot Beverage Build
COCKTAIL RECIPES
DRINK
Fuzzy Navel
INGREDIENTS
1 oz. Peach Schnapps
Fill Orange Juice
GARNISH
Orange Slice

Build
Highball
Highball (0217)
Gibson Rocks
(Gin or Vodka)

OR Vodka
3 Speared
Cocktail
Onions
Stir & Strain
Rocks
Rock (0218)
Gibson Up
(Gin or Vodka)

OR Vodka
3 Speared
Cocktail
Onions
Stir & Strain
Martini
Gimlet Rocks
(Gin or Vodka)

OR Vodka
Lime Wedge
Stir & Strain
Rocks
Rock (0218)
Gimlet Up
(Gin or Vodka)

OR Vodka
0.75 oz. Bottled Lime
Juice
Lime Wedge
Stir & Strain
Martini
COCKTAIL RECIPES
DRINK
Gin Blossom
INGREDIENTS
Fill Orange Juice
GARNISH
Orange Slice

Build
Highball
Highball (0217)
Godchild
1 oz. Premium Well Brandy

0.5 oz. Amaretto
None
Build
Rocks
Rock (0218)
Godfather
1 oz. Premium Well Scotch

0.5 oz. Amaretto
None
Build
Rocks
Rock (0218)
Godmother

0.5 oz. Amaretto
None
Build
Rocks
Rock (0218)
Golden Cadillac
Frozen
0.75 oz. Galliano

Cacao
Base
Whipped
Cream Pyramid
Blender

Catalina or Pilsner
Beer Pilsner (0221)
COCKTAIL RECIPES
DRINK
Goombay Smash
INGREDIENTS
1 oz. Spiced Rum

0.5 oz. Dark Rum
& Orange Juice
GARNISH
Pineapple
Wedge

Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Grape Crush

Vodka
0.75 oz. Chambord
Top with Splash
Lemon/Lime Soda
Lemon Wedge
Shake & Strain
Rocks
Rock (0218)
Grasshopper
0.75 oz. Green Crme de

Menthe
Menthe
None
Shake & Strain
Martini
Grasshopper Frozen

Menthe
Cacao
Base
Whipped
Cream Pyramid
Blender
Catalina or Pilsner
Beer Pilsner (0221)
Grasshopper/Screaming
Frozen

Menthe
Cacao
Vodka
Base
Whipped
Cream Pyramid
Blender
Catalina or Pilsner
Beer Pilsner (0221)
COCKTAIL RECIPES
DRINK
Grateful Dead/Purple
Haze
INGREDIENTS
GARNISH

Vodka
0.5 oz. Float Chambord
Lemon Wedge

Shake & Strain
Highball
Highball (0217)
Greyhound

Fill Grapefruit Juice
None
Build
Highball
Highball (0217)
Hairy Navel

0.5 oz. Peach Schnapps
Fill Orange Juice
Orange Slice
Build
Highball
Highball (0217)
Harvey Wallbanger

Fill Orange Juice
0.25 oz. Float of Galliano
Orange Slice
Build
Highball
Highball (0217)
Hawaiian Shooter

Vodka
0.5 oz. Sloe Gin
Fill Orange Juice
None
Shake & Strain
Rocks
Rock (0218)
COCKTAIL RECIPES
DRINK
Hollywood
INGREDIENTS
0.5 oz. Chambord
Fill Pineapple Juice
GARNISH
Pineapple
Wedge

Shake & Strain
Highball
Highball (0217)
Hot Buttered Rum
Hot Scotch
1 Teaspoon Brown Sugar

(or Bar Sugar)
4 oz. Boiling Water
Combine above
ingredients in Coffee Mug
Add: 1 Clove, 1.5 oz. Dark
Rum
Float 1 Teaspoon of Butter
Sprinkle
Nutmeg
0.5 oz. Buttershot

Schnapps
Scotch
Fill Hot Chocolate
Whipped
Cream Pyramid
with Sprinkle
Cocoa Mix
Hot Beverage Build
Hot Beverage Build
Hula Hula

3 oz. Orange Juice
Pineapple
Wedge
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Hurricane

0.5 oz. Grenadine
1.5 oz. Pineapple Juice
Orange Flag
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
COCKTAIL RECIPES
DRINK
Ice Pick
INGREDIENTS
GARNISH

Fill Iced Tea
Lemon Wedge

Build
Highball
Highball (0217)
Irish Coffee
1 oz. Irish Whiskey

1 Sugar Packet
Whipped
Cream Pyramid
Hot Beverage Build
Irish Nut
1.25 oz. Baileys

0.75 oz. Frangelico
None
Build
Rocks
Rock (0218)
Island Breeze

1 oz. Coconut Rum
Dash of Grenadine
Pineapple
Wedge
Shake & Strain
Highball
Highball (0217)
Italian Beach Tea
0.5 oz. Amaretto

Vodka
1 oz. Top with Cranberry
Juice
Lemon Wedge
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
COCKTAIL RECIPES
DRINK
Jamaican Coffee
INGREDIENTS
1 oz. Tia Maria
1 Sugar Packet
GARNISH
Whipped
Cream Pyramid

Hot Beverage Build
Kamikaze

0.5 oz. Triple Sec
None
Stir & Strain
Shot Glass
(0211)
Shot
Kamikaze/Blue

1 oz. Bottled Lime Juice
Lime Wedge
Shake & Strain
Rocks
Rock (0218)
Key Lime Pie Shooter
0.5 oz. Licor 43

0.5 oz. Half & Half or
Cream
None
Shake & Strain
Shot Glass
(0211)
Shot
Kioki Coffee

Brandy
Cacao
0.5 oz. Kahlua
Whipped
Cream Pyramid
Hot Beverage Build
COCKTAIL RECIPES
DRINK
Kir
INGREDIENTS
5.5 oz. House White Wine
0.5 oz. Crme de Cassis
GARNISH
Lemon Twist

Build
Wine Glass
Kir Royale
5.5 oz. House Champagne

0.5 oz. Chambord
Lemon Twist
Build
Champagne Flute
Kool Aid

0.75 oz. Midori
None
Shake & Strain
Highball
Highball (0217)
Lager & Lime

Fill Draft Beer
None
Build
Catalina or Pilsner
Beer Pilsner (0221)
Lemon Drop
1 oz. Citrus Vodka
Sugar Coated
Lemon Wedge
Stir & Strain
(served on side)
Shot Glass
(0211)
Shot
COCKTAIL RECIPES
DRINK
Lemonade
INGREDIENTS
GARNISH

1 oz. Top with
Lemon/Lime Soda
Lemon Wedge

Shake & Strain
Highball
Highball (0217)
Long Beach Iced Tea

Vodka
0.5 oz. Triple Sec
3 oz. Sweet & Sour Mix
Juice
Lemon Wedge
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Long Island Iced Tea
Lynchburg Lemonade

Vodka
Tequila
0.5 oz. Triple Sec
2 oz. Top with Cola
Lemon Wedge
1 oz. Jack Daniels

Whiskey
0.5 oz. Triple Sec
1 oz. Top with
Lemon/Lime Soda
Lemon Wedge
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Shake & Strain
Highball
Highball (0217)
Madras

Fill Equal Parts Orange &
Cranberry Juice
Orange Slice
Build
Highball
Highball (0217)
COCKTAIL RECIPES
DRINK
Mai Tai
INGREDIENTS
0.5 oz. Orange Curacao
0.5 oz. Orgeat Syrup
(almond syrup)
1 oz. Orange Juice
0.5 oz. Float Dark Rum
GARNISH
Pineapple
Wedge

Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Manhattan
(Whisk(e)y or Bourbon)
3 oz. Premium Well

Whisk(e)y OR Bourbon
2 dashes Angostura Bitters
Speared Cherry
Stir & Strain
Rocks
Rock (0218)
Manhattan Up
3 oz. Premium Well

Speared Cherry
Stir & Strain
Martini
Manhattan/Dry
Rocks
3 oz. Premium Well

Lemon Twist
Stir & Strain
Rocks
Rock (0218)
Manhattan/Northern
Rocks
3 oz. Premium Canadian

Whisky
Speared Cherry
Stir & Strain
Rocks
Rock (0218)
COCKTAIL RECIPES
DRINK
INGREDIENTS
Manhattan/Perfect
Rocks
3 oz. Premium Well

GARNISH
Lemon Twist

Stir & Strain
Rocks
Rock (0218)
Margarita Frozen
1 oz. Premium Well

Tequila
0.5 oz. Triple Sec
4 oz. Margarita Mix
Lime Wedge
Salt Rim &
Orange Slice
(optional)
Blender
Catalina or Pilsner
Beer Pilsner (0221)
Margarita Rocks
1 oz. Premium Well

Tequila
0.5 oz. Triple Sec
Fill Margarita Mix
Lime Wedge
Salt Rim &
Orange Slice
(optional)
Shake & Strain
Rocks
Rock (0218)
Margarita Up
1 oz. Premium Well

Tequila
0.5 oz. Triple Sec
2 oz. Margarita Mix
Lime Wedge
Salt Rim
(optional)
Shake & Strain
Martini
Margarita Mix/Fresh
0.75 oz. Fresh Lime Juice

1 oz. Simple Syrup/Sugar

Water
Adjust proportions to taste
Makes one drink
COCKTAIL RECIPES
DRINK
Margarita/Blue
Rocks
INGREDIENTS
GARNISH

Fill Margarita Mix
Lime Wedge
Salt Rim &
Orange Slice
(optional)

Shake & Strain
Rocks
Rock (0218)
Margarita/Golden
Rocks

0.5 oz. Triple Sec
Fill Margarita Mix
Lime Wedge
Salt Rim &
Orange Slice
(optional)
Shake & Strain
Rocks
Rock (0218)
Margarita/Italian
Rocks

0.5 oz. Amaretto
Fill Margarita Mix
Lime Wedge
Salt Rim &
Orange Slice
(optional)
Shake & Strain
Rocks
Rock (0218)
Margarita/Major League
Rocks
2 oz. Top Shelf Tequila

0.5 oz. Cointreau
Fill Margarita Mix
Top with Splash Grand
Marnier
Lime Wedge
Salt Rim &
Orange Slice
(optional)
Shake & Strain
Rocks
Rock (0218)
Margarita/Melon
Rocks

0.5 oz. Midori
Fill Margarita Mix
Lime Wedge
Salt Rim &
Orange Slice
(optional)
Shake & Strain
Rocks
Rock (0218)
COCKTAIL RECIPES
DRINK
Margarita/Raspberry
Rocks
INGREDIENTS
GARNISH

0.5 oz. Chambord
Fill Margarita Mix
Lime Wedge
Salt Rim &
Orange Slice
(optional)

Shake & Strain
Rocks
Rock (0218)
Margarita/Strawberry
Frozen
1 oz. Premium Well

Tequila
0.5 oz. Triple Sec
2 oz. Margarita Mix
Strawberry &
Lime Wedge
Salt Rim
(optional)
Blender

Catalina or Pilsner
Beer Pilsner (0221)
Margarita/Top Shelf
Rocks
1 oz. Top Shelf Tequila

0.5 oz. Cointreau
Fill Margarita Mix
Lime Wedge
Salt Rim &
Orange Slice
(optional)
Shake & Strain
Rocks
Rock (0218)
Martini Rocks
(Gin or Vodka)

OR Vodka
3 Olives
Speared or
Lemon Twist
Stir & Strain
Rocks
Rock (0218)
Martini Up
(Gin or Vodka)

OR Vodka
3 Olives
Speared or
Lemon Twist
Stir & Strain
Martini
COCKTAIL RECIPES
DRINK
Martini/Chocolate
INGREDIENTS
GARNISH

1 oz. Baileys
Cacao
0.5 oz. Chocolate Syrup
Chocolate Swirl

Shake & Strain
Martini
Martini/Dirty Rocks
(Gin or Vodka)

OR Vodka
1 oz. Olive Juice
3 Speared
Olives
Stir & Strain
Rocks
Rock (0218)
Martini/Dry Rocks
(Gin or Vodka)

OR Vodka
0.25 Dry Vermouth
3 Olives
Speared or
Lemon Twist
Stir & Strain
Rocks
Rock (0218)
Martini/Extra Dry
Rocks
(Gin or Vodka)

OR Vodka
1 Drop Dry Vermouth
3 Olives
Speared or
Lemon Twist
Stir & Strain
Rocks
Rock (0218)
Melon Ball

0.5 oz. Midori
Fill Orange Juice
None
Shake & Strain
Highball
Highball (0217)
COCKTAIL RECIPES
DRINK
Mexican Coffee
INGREDIENTS
0.5 oz. Kahlua
Tequila
1 Sugar Packet
GARNISH
Whipped
Cream Pyramid

Hot Beverage Build
Miami Ice

Vodka
1 oz. Top with
Lemon/Lime Soda
Lemon Wedge
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Miami Vice Frozen

Pineapple
Wedge
Blender
Catalina or Pilsner
Beer Pilsner (0221)
Mimosa
3 oz. Orange Juice

3 oz. House Champagne
Orange Twist
Build
Champagne Flute
Mimosa Grand or
Royal

3 oz. House Champagne
0.25 oz. Float Grand
Marnier
Orange Twist
Build
Champagne Flute
COCKTAIL RECIPES
DRINK
Mint Julep
Mojito
INGREDIENTS
GARNISH
1 Teaspoon Bar Sugar (or

Sugar Packet)
1 oz. Club Soda
4 Mint Sprigs
Add all ingredients to
serving Glass and Muddle.
Add: 1 oz. Premium Well
Bourbon and Ice
Fill Club Soda
Mint Sprigs
1 oz. Simple Syrup

0.5 oz. Fresh Lime Juice
2 Lime Wedges
& Mint Sprig

Muddle & Build
Highball
Highball (0217)
Build
4 Mint Sprigs
serving glass. Use the bar
spoon to crush mint slightly
and mix ingredients.
Rum & Ice
Fill Club Soda
Monkey Business
Frozen
1 oz. Spiced Rum

Base
Highball
Highball (0217)
Banana Wheel
& Cherry
Blender

Catalina or Pilsner
Beer Pilsner (0221)
Mud Slide Frozen
0.5 oz. Kahlua

0.5 oz. Baileys
Vodka
Base
Whipped
Cream Pyramid
& Chocolate
Swirl
Blender
Catalina or Pilsner
Beer Pilsner (0221)
Negroni
1 oz. Campari
1 oz. Sweet Vermouth
Lemon Twist
Shake & Strain
Martini
COCKTAIL RECIPES
DRINK
Nuts and Berries
INGREDIENTS
0.75 oz. Chambord
0.75 oz. Frangelico
GARNISH
None

Shake & Strain
Rocks
Rock (0218)
Nutty Irishman
0.75 oz. Frangelico

0.75 oz. Baileys
None
Shake & Strain
Rocks
Rock (0218)
Nutty Irishman Hot
0.5 oz. Frangelico

0.5 oz. Baileys
Whipped
Cream Pyramid
Hot Beverage Build

Oatmeal Cookie/Carrot
Cake
0.5 oz. Baileys

0.5 oz. Buttershot
Schnapps
None
Shake & Strain
Shot Glass
(0211)
Shot
Oil Slick
0.75 oz. Jgermeister

0.75 oz. Rumple Minze OR
Peppermint Schnapps
None
Layer
Shot Glass
(0211)
Shot
COCKTAIL RECIPES
DRINK
Old Fashioned
(Blended Whisk(e)y or
Bourbon)
Orange Crush
INGREDIENTS
GARNISH
Orange Slice
Cherry (stem removed)
1 Sugar Packet
0.5 oz. Club Soda
Dash of Angostura Bitters
serving Glass and Muddle.
Bourbon OR Premium Well
Whisk(e)y
Stir and add Ice
Orange Flag

Vodka
0.75 oz. Triple Sec
Fill Orange Juice
1 oz. Top with
Lemon/Lime Soda
Orange Twist

Muddle & Build
Rocks
Rock (0218)
Shake & Strain
Rocks
Rock (0218)
Peach Tequila Splash

2 oz. Mango Juice
1 oz. Orange Juice
Orange Flag
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Pearl Harbor

0.5 oz. Midori
Pineapple
Wedge
Build
Highball
Highball (0217)
Peppermint Patty
1 oz. Peppermint
Schnapps
Fill Hot Chocolate
Whipped
Cream Pyramid
with Sprinkle
Cocoa Mix
Hot Beverage Build

COCKTAIL RECIPES
DRINK
Pia Colada Frozen
INGREDIENTS
GARNISH
Pineapple Flag

Blender
Catalina or Pilsner
Beer Pilsner (0221)
Pia Colada/Strawberry
Frozen

Pineapple
Wedge &
Strawberry
Blender
Catalina or Pilsner
Beer Pilsner (0221)
Pia Colada/Strawberry/
Banana Frozen

Pineapple
Wedge &
Strawberry
Blender
Catalina or Pilsner
Beer Pilsner (0221)
Pink Gin
4 or 5 dashes of Angostura
Bitters
Pour bitters into serving
glass. Swirl to coat the
entire inside of the glass
and discard excess. Pour
in Gin. Traditionally, the Gin
None
is not chilled and the drink is

not served with ice.
Pink Lemonade

0.5 oz. Triple Sec
1 oz. Top with
Lemon/Lime Soda
Build
Martini or Wine Glass
Lemon Wedge
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
COCKTAIL RECIPES
DRINK
Pink Squirrel Frozen
INGREDIENTS
1 oz. Crme de Noyaux
1 oz. White Crme de
Cacao
Base
GARNISH
Whipped
Cream Pyramid

Blender

Catalina or Pilsner
Beer Pilsner (0221)
Planter's Punch
1 oz. Dark Rum

0.5 oz. Triple Sec
0.5 oz. Grenadine
& Orange Juice
Orange Slice &

Lime Wedge
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Presbyterian
1 oz. Premium Well

Whisk(e)y or Bourbon
Fill Equal Parts Ginger Ale
& Soda
Lemon Twist
Build
Highball
Highball (0217)
Purple Haze/Grateful
Dead

Vodka
0.5 oz. Float Chambord
Lemon Wedge
Shake & Strain
Highball
Highball (0217)
Purple Viper

Vodka
0.75 oz. Chambord
None
Shake & Strain
Rocks
Rock (0218)
COCKTAIL RECIPES
DRINK
Red Death
INGREDIENTS
Vodka
0.5 oz. Sloe Gin
0.5 oz. Amaretto
Fill Orange Juice
GARNISH
None

Shake & Strain
Rocks
Rock (0218)
Red Ruby
1 oz. Amaretto
1 oz. Orange Juice
Fill Ginger Ale
Top with splash Grenadine
Orange Slice
Build
Highball
Highball (0217)
Red Snapper
0.75 oz. Crown Royal

Whisky
0.75 oz. Amaretto
None
Shake & Strain
Rocks
Rock (0218)
Rob Roy Rocks

Speared Cherry
Stir & Strain
Rocks
Rock (0218)
Rob Roy Up

Lemon Twist
Stir & Strain
Martini
COCKTAIL RECIPES
DRINK
INGREDIENTS
Rob Roy/Dry Rocks

GARNISH
Lemon Twist

Stir & Strain
Rocks
Rock (0218)
Rob Roy/Perfect
Rocks

Lemon Twist
Stir & Strain
Rocks
Rock (0218)
Rock Lobster
0.75 oz. Crown Royal

Whisky
0.75 oz. Chambord
None
Shake & Strain
Rocks
Rock (0218)
Root Beer Shooter
0.5 oz. Kahlua

0.5 oz. Galliano
1 oz. Top with Cola
None
Shake & Strain (no ice)
Rocks
Rock (0218)
Rum Runner Frozen

0.5 oz. Blackberry Brandy
0.5 oz. Grenadine
1 oz. Orange Juice
Orange Slice
Blender
Catalina or Pilsner
Beer Pilsner (0221)
COCKTAIL RECIPES
DRINK
Rum Runner Rocks
INGREDIENTS

0.5 oz. Blackberry Brandy
0.5 oz. Grenadine
1 oz. Orange Juice
GARNISH
Orange Slice

Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Rusty Nail

0.5 oz. Drambuie
None
Build
Rocks
Rock (0218)
Sake Martini/Saketini

1 oz. Dry Sake
Cucumber Slice
or Lemon Twist
Stir & Strain
Martini
Salty Dog

OR Vodka
Salt Rim
Build
Highball
Highball (0217)
Sangria/Red
3 oz. House Red Wine

1 oz. Triple Sec
Brandy
Squeeze & Drop in 1 each:
Lemon, Lime, Orange
Orange Slice,
Lemon, & Lime
Wedge
Build
Catalina or Pilsner
Beer Pilsner (0221)
COCKTAIL RECIPES
DRINK
Sangria/White
INGREDIENTS
GARNISH
3 oz. House White Wine

1 oz. Triple Sec
Brandy
Squeeze & Drop in 1 each:
Lemon, Lime, Orange
Orange Slice,
Lemon & Lime
Wedge

Build
Catalina or Pilsner
Beer Pilsner (0221)
Scarlet O'Hara

Lime Wedge
Build
Rocks
Rock (0218)
Scorpion

Brandy
0.5 oz. Orgeat Syrup
(almond syrup)
Equal Parts Sweet & Sour
Mix & Orange Juice
Pineapple Flag
& Orange Slice
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Scorpion Bowl
1 oz. Amaretto
1 oz. Spiced Rum
Brandy
3 oz. Orange Juice
Pineapple Flag
& Orange Slice
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Screwdriver

Fill Orange Juice
Orange Slice
Build
Highball
Highball (0217)
COCKTAIL RECIPES
DRINK
Sea Breeze
INGREDIENTS
Fill Equal Parts Grapefruit
& Cranberry Juice
GARNISH
None

Build
Highball
Highball (0217)
Seven & Seven
1 oz. Seagrams Seven

Whiskey
Fill Lemon/Lime Soda
None
Build
Highball
Highball (0217)
Sex on the Beach

Fill Equal Parts Cranberry &
Orange Juice
Orange Slice
Build
Highball
Highball (0217)
Shandy
10 oz. Draft Beer

3 oz. Top with
Lemon/Lime Soda
None
Build
Catalina or Pilsner
Beer Pilsner (0221)
Shark Bite
1 oz. Dark Rum

Fill Orange Juice
0.5 oz. Float Grenadine
Orange Slice
Build
Highball
Highball (0217)
COCKTAIL RECIPES
DRINK
Shirley Temple (nonalcoholic)
INGREDIENTS
0.5 oz. Grenadine
Fill Lemon/Lime Soda
GARNISH
Cherries

Build
Highball
Highball (0217)
Sicilian Kiss

0.5 oz. Amaretto
None
Build
Rocks
Rock (0218)
Side Car
1 oz. Premium Well

Brandy
0.5 oz. Triple Sec
Lemon Wedge
Sugar
Rimmed Glass
(optional)
Shake & Strain

Martini
Silk Panties

None
Stir & Strain
Rocks
Rock (0218)
Simple Syrup (also called

Sugar Water)
Equal Parts Water and Bar

Sugar mixed together until
completely dissolved
Use a decorative bottle with a

pour spout to dispense
COCKTAIL RECIPES
DRINK
Singapore Sling
INGREDIENTS
GARNISH

0.5 oz. Cherry Liqueur
0.5 oz. Grenadine
1 oz. Top with
Lemon/Lime Soda
Lemon Wedge

Shake & Strain
Highball
Highball (0217)
Sloe Gin Fizz
1 oz. Sloe Gin

Orange Slice
Shake & Strain
Highball
Highball (0217)
Smith & Kearns
1 oz. Kahlua
None
Build
Rocks
Rock (0218)
Snake Bite
1 oz. Yukon Jack

None
Shake & Strain
Shot Glass
(0211)
Shot
Snowshoe
0.5 oz. Peppermint

Schnapps
0.5 oz. Wild Turkey 101
None
Shake & Strain
Shot Glass
(0211)
Shot
COCKTAIL RECIPES
DRINK
Sombrero
INGREDIENTS
1 oz. Kahlua
GARNISH
None

Shake & Strain
Rocks
Rock (0218)
Sour/Amaretto
1 oz. Amaretto
Orange Flag
Shake & Strain
Rocks
Rock (0218)
Sour/Midori
1 oz. Midori
Orange Flag
Shake & Strain
Rocks
Rock (0218)
Sour/Vodka

Orange Flag
Shake & Strain
Rocks
Rock (0218)
Sour/Whisk(e)y
1 oz. Premium Well

Whisk(e)y
Orange Flag
Shake & Strain
Rocks
Rock (0218)
COCKTAIL RECIPES
DRINK
Spanish Coffee
INGREDIENTS
Brandy
0.5 oz. Kahlua
1 Sugar Packet
GARNISH
Whipped
Cream Pyramid

Hot Beverage Build

Spritzer

Lemon Twist
Build
Wine Glass
Stinger

Brandy
Menthe
None
Build
Rocks
Rock (0218)
Stone Sour

Fill Orange Juice
Orange Flag
Shake & Strain
Highball
Highball (0217)
Stone Sour/Amaretto
1 oz. Amaretto
Fill Orange Juice
Orange Flag
Shake & Strain
Highball
Highball (0217)
COCKTAIL RECIPES
DRINK
Strawberry Shortcake
Frozen
INGREDIENTS
1.5 oz. Amaretto
Base
GARNISH
Strawberry

Blender

Catalina or Pilsner
Beer Pilsner (0221)
Summer Sweet Tart

0.5 oz. Midori
2 oz. Lemon/Lime Soda
None
Build
Highball
Highball (0217)
Summer Time
1
1
1
2
2
oz.
oz.
oz.
oz.
oz.
Premium Well Gin

Chambord
Midori
Cranberry Juice
Pineapple Juice
Pineapple
Wedge
Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Sunburn

0.5 oz. Triple Sec
Lime Wedge
Build
Highball
Highball (0217)
Sunstroke

0.5 oz. Triple Sec
None
Build
Highball
Highball (0217)
COCKTAIL RECIPES
DRINK
Swedish Lemonade
INGREDIENTS
GARNISH
1 oz. Absolut Citron Vodka

0.5 oz. Triple Sec
Fill Equal Parts Sweet &
Sour Mix & Cranberry
Juice
1 oz. Top with
Lemon/Lime Soda
Lemon Wedge

Shake & Strain
Highball
Highball (0217)
Sweet & Sour Mix/Fresh
0.75 oz. Fresh Lemon

Juice (3 squeezed lemon
wedges)
1 oz. Simple Syrup/Sugar

Water
Adjust proportions to taste
Sweet Tart

0.5 oz. Midori
1 oz. Top with
Lemon/Lime Soda
None
Shake & Strain
Rocks
Rock (0218)
Tart Gin Cooler

Dash of Grenadine
None
Shake & Strain
Highball
Highball (0217)
Tequila Sunrise
1 oz. Premium Well

Tequila
Float 0.5 oz. Grenadine (in
middle of drink) then
carefully Fill Orange Juice
Orange Slice
Build/Layer
Highball
Highball (0217)
COCKTAIL RECIPES
DRINK
Texas Beach Tea
Texas Tea
Three Wise Men
INGREDIENTS
GARNISH

Tequila
Vodka
0.5 oz. Triple Sec
Lemon Wedge

Tequila
Vodka
0.5 oz. Triple Sec
1 oz. Top with Cola
Lemon Wedge
0.5 oz. Jim Beam Whiskey

0.5 oz. Jack Daniels
Whiskey
0.5 oz. Johnnie Walker
Red Scotch Whisky
None

Shake & Strain
Highball
Highball (0217)
Shake & Strain
Highball
Highball (0217)
Build
Shot Glass
(0211)
Shot
Toasted Almond
Frozen
1 oz. Amaretto
0.75 oz. Kahlua
Base
Whipped
Cream Pyramid
Blender

Catalina or Pilsner
Beer Pilsner (0221)
Toasted Almond
Rocks
1 oz. Amaretto
0.75 oz. Kahlua
None
Shake & Strain
Rocks
Rock (0218)
COCKTAIL RECIPES
DRINK
Tropical Itch
INGREDIENTS

0.75 oz. Midori
0.75 oz. Coconut Rum
1 oz. Top with
Lemon/Lime Soda
GARNISH
Pineapple
Wedge

Shake & Strain
Catalina or Pilsner
Beer Pilsner (0221)
Tropical Lifesaver
0.5 oz. Citrus Vodka

0.5 oz. Coconut Rum
0.5 oz. Midori
1 oz. Top with
Lemon/Lime Soda
Pineapple
Wedge
Shake & Strain
Rocks
Rock (0218)
Velvet Hammer
Frozen
0.75 oz. Triple Sec

Cacao
Base
0.5 oz. Grenadine
Whipped
Cream Pyramid
Blender
Catalina or Pilsner
Beer Pilsner (0221)
Ward Eight/Boston Ward

Eight
1 oz. Premium Well

Bourbon
0.5 oz. Grenadine
Orange Flag
Shake & Strain
Highball
Highball (0217)
Watermelon Shooter

Vodka
0.5 oz. Midori
0.25 oz. Grenadine
1 oz. Orange Juice
None
Shake & Strain
Shot Glass
(0211)
Shot
COCKTAIL RECIPES
DRINK
White Russian
INGREDIENTS
0.5 oz. Kahlua
GARNISH
None

Shake & Strain
Rocks
Rock (0218)
Wine Cooler

1 oz. Top with
Lemon/Lime Soda
Lemon Wedge
Build
Wine Glass
Woo Woo

None
Shake & Strain
Rocks
Rock (0218)
Woo Woo/Screaming

None
Shake & Strain
Rocks
Rock (0218)
Yellowbird

0.5 oz. Galliano
1 oz. Orange Juice
Pineapple
Wedge
Shake & Strain
Highball
Highball (0217)
COCKTAIL RECIPES
DRINK
Note: All drinks served in Rocks, Highball, Catalina or Pilsner glasses that use the shake and strain
technique should be shaken and strained over fresh ice.
You Must Be Crazy
INGREDIENTS
0.5 oz. Jgermeister
0.5 oz. Peppermint
Schnapps
0.5 oz. Bacardi 151 Rum
GARNISH
None

Layer
Shot Glass
(0211)
Shot
Zombie

0.5 oz. Dark Rum
0.5 oz. Gold Rum
0.5 oz. Apricot Brandy
2 oz. Orange Juice
Orange Flag
Shake & Strain
0.25 oz. Float Bacardi 151

Rum
Catalina or Pilsner
Beer Pilsner (0221)
COCKTAIL RECIPES CERTIFICATION

Sample Questions
a. Gin
b. Vodka
c. Tequila
What is the main spirit ingredient in a Cosmopolitan?
a. Gin
b. Vodka
c. Tequila
The main spirit ingredient in a Bloody Mary is
a. Lime wedge
b. Lemon wedge
c. Cherry
The correct garnish for a Gin and Tonic is
The main spirit ingredient in a Bloody MARIA is
a. Gin
b. Vodka
c. Tequila
The correct garnish for a Manhattan is
a. Lime wedge
b. Cherry
c. Orange slice
a. Cherries
b. Lemon twist
c. No garnish
The correct garnish for a "perfect" Manhattan is
a. Vodka
b. Rum
c. Tequila
The main spirit ingredient in a Mai Tai is
A Long Island Iced Tea contains which of the following spirits?
The proper garnish for a Bloody Mary is
10
The proper garnish for a Gibson is
Answers: 1) b, 2) b, 3) a, 4) c, 5) b, 6) b, 7) b, 8) d, 9) a, 10) b
51 | COCKTAIL RECIPES
a. Vodka
b. Rum
c. Tequila
d. All of the above
a. Lime wedge and celery stalk

b. Lemon and lime wedge
c. Lemon twist and celery stalk
a. Lemon twist
b. Cocktail onions
c. No garnish

Complete Beverage Guide Part 1

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What are the main sections covered in the guide?

What are the main sections covered in the guide?

What are the main spirits discussed in the spirits section?

What are the main spirits discussed in the spirits section?

MARRIOTT COMPLETE

Introduction and the Certification Program

The Products Everything thats Need-to-Know (and Neat-to-Know) about Beers,

A Very Short History

Brew-niversity How beer is made, types of beers, and the styles

Beer Style Charts: A quick reference guide

Coolers, Malternatives, Hard Ciders, and Microbrews

USA, Mexico, Canada, Japan

Beer Certification Sample Questions

Introduction and History

Distillation and Production How spirits are made

Vodka and Gin

Rum and Tequila

Whisk(e)ys Bourbon, Tennessee, Canadian, Irish, Scotch

Grape Spirits (Brandy, Cognac, Armagnac, Grappa) and

Other Stuff Behind the Bar Bitters, flavoring syrups (grenadine,

Spirits style charts: A quick reference guide

North America and the Caribbean

Spirits Certification Sample Questions

Table of contents continues on the next page

What is Wine? Fermentation, the basics you need to know,

Learning to Taste Wine

Sake The ingredients, styles, making sake

Wine Mini-Course Lessons and tasting sheets

Wine List Decoder How to know, at a glance, whats what

Understanding the Fruit Flavors in Wine Flavor map

Mapping the World of Wine

France (detailed map of wine regions)

California and the Pacific Northwest (detailed map of wine regions) 43

Wine Certification Sample Questions

Mixology 101 Techniques, tools and equipment

Cocktail Garnishes Freshness first, and the cutting techniques

Glassware The basics, types and shapes

Beer-tending and Mixology Certification Sample Questions

No-Sweat Wine Service

Cocktail Calling Order

Lounge/Bar Beverage Service Standards and SOPs

Beverage Menus: Wine List How-tos (Set-up and Pricing Basics)

Beverage Menus: Cocktail List How-tos (Set-up and Pricing Basics)

Table of contents continues on the next page

Beverage Menus: Seasonal Beverages (Set-up and Pricing How-tos)

Upselling Food pairing and specialty service tips

Beer Recommending and pairing tips

Spirits Club service, fresh juices and simple syrup,

Wine Recommending and pairing how-tos

Restaurant and Lounge Service Certification Sample Questions

Service Standards and SOPs General standards Beer, wine,

Upselling Recommending and pairing tips

Room Service Certification Sample Questions

Service Standards and SOPs Bar types and standards,

Banquet Bar Set-up Checklist

Wedding Beverage Service Standards and SOPs

Suggested Wine List Set-up and Pricing Strategy

Specialty Banquet Bars and Upselling Ideas

Banquet Beverage Certification Sample Questions