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Classification of drinks according to the

method of preparation.

1. Straight shots a straight shot meansan ounce of liquor serve up. The glass

to use will depend on the type of liquor

served. Ex. Liquor shot glass,

cordial/liqueur snifter/cordial glass,

brandy and cognac snifter.2. Rock drinks is a straight liquor or

combination of liquors (no mixture)

served with ice. These drinks are served

in a rock glass, which is normally small

since it is designed to serve liquor only,

without any mixture.

3. Highball drinks the basic mixed drink(single liquor, single mix) can be referred

to as highball drink and is served in a

highball glass. This highball glass is

slightly larger than the rock glass to beable to accommodate the added mix.

The standards mixed are water, soda,

tonic water, ginger ale, cola and lemon-

lime, soda and fruit juices. Ex. Vodka and

tonic, whisky and rum.

4. Tall drinks any drink requested tallis served in a tall high ball glass. This is

slightly larger than a standard highball

glass to accommodate extra mix. A

customer who prefers a lighter dilution

will normally order tall drinks. Ex. Tallscotch and soda, tall gin and tonic.

5. Stirred drinks drinks are preparedsuch that the ingredients are first chilled

by being stirred in a mixing glass with

cubed ice. After they are stirred, the

ingredients are strained into the

appropriate glass. Ex. Martinis.

6. Blended drinks in this type ofpreparation the drinks are prepared in a

blender. This is done when a heavy thick

mixture is desired. No strainer is usedwith the blender because the ingredients

are already blended together with the

ice to form a light cocktail.

7. Shaken drink is shaken with acocktail shaker with ice. This is done for

heavy ingredients like egg yolk/white,

cream, milk, etc.

8. Built in drinks applies to drinks whichare altogether poured in a glass but not

allowed to blend or mix. Ex. 7 colored

Pousse Caf.9. Mixed drinks are a mixture of a base

( oftentimes alcoholic like spirits and

wine ), and modifying agent like cream,

mil, etc. presented with a garnish. The

method of preparation is described in a

recipe.

Factors affecting the quality of wines

1. Soil

2. Climate

3. Grape

4. Viticulture

5. Vilification6. Luck of the year

Wine Vintage refers to the year when the

grapes were harvested for the production of the

wine.

Decanting Wine applies to old wines for the

purpose of eliminating sediments that have

accumulated inside the bottle.

Toast with Wine Whenever a person ishonored with a toast, he never drinks from his

glass until all have drunk; otherwise he will be

drinking to himself. Ex. Heres to Rod on his

birthday and for being such an excellent,

understanding boss. It is best for him to say

as he lifts his glass, something like And here

are to you, my friends, for being with me.

Then he can drink.

Matching Wine with Food

Wines are meant to complement a meal.

Offer white wine to complement whitemeat like fish/seafood.

Offer red wine to complement a red

meat like steaks.

Offer rose for foods, fowls and game.

Evaluating Wines

The quality of a wine is determined through its

color, appearance and odor.

1. Color table wines are distinguished by

their color.a. Redwines also called rouge, has

a color that ranges from purple to

dark red to burgundy.

b. White wines are called bianc andthey have a clear, neutral color with

varying clarity depending on the

grape variety and the aging process.

c. Pinkcolored wines are calledrose and their color range from

pink, salmon and light rose tone.

2. Appearance is judged by looking atthe wine through the light. A brilliant

wine reflects light and also sparkles. It is

free from floating particles. On the other

hand, a dull wine has floating particles

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and looks slightly cloudy. A cloudy wine

does not reflect light.

3. Body of the wine through the body ofthe wine, one can measure its

wateriness.

a. Full-bodiedwine is heavy, robustand not watery.

b. Light bodiedwine is not heavy.

4. Taste of wines

a. Sweet tasted is linked to a solutionof water, mixed with a teaspoon of

sugar.

b. Tart taste is likened to a solution ofweak coffee.

c. Dry is the opposite of sweet, whichis the lack of sweetness.

After Taste of Wine an enjoyable part of

tasting wine is the aftertaste. This refers to

the lingering impression the wine leaves in the

mouth after it is swallowed.

Nose and Eyes of Wines in addition to the

three basic sensations of sweet, tart and bitter,

a wine taster also use words associated with

nose and eyes. The nose term implies

that it is impossible to taste a wine without also

experiencing an impact on the nose.