BARTENDING

1. BASIC SENSORY
EVALUATION OF
BEVERAGES

2. SENSORY ANALYSIS
Is the science of
determining the
attributes of products
using the human senses

3. Sensory Evaluation Involves:
• Sense of sight: • Sense of smell:
• Sense of taste:

4. 3 REASONS TO CONDUCT SENSORY
EVALUATION:
To savor the food/beverage;
To assess quality and relate it to
price
To check and record the
food’s/beverage’s condition and
potential

5. Scientist have categorized over 17,000 different smell
Humans can distinguished 10,000 smells (no one knows just how this
ability works)
Of all senses, SMELL is the most acute; 1,000 times more sensitive than
the sense of taste
HENNING’S SMELL prism is a tool w/c has six categories of smells,
combinations of w/c account for all the detectable odors and aromas.
Training, concentration & practice can learn to dissect & describe the
elements of complexity
SMELL is the most fragile of human senses.
Smell Fatigue may occur if too many beverage to smell; similar to sight
fatigue in a darkened room or constant noise in the city
Flavor is 75% smell (olfaction) 25% taste (gustation) in healthy individuals
Tastes are sensed by nerve receptors called “BUDS” (able to sense all
various tastes = bitter, sweet, salty, sour
Papilla (round volcano-like structure) of the tongue contains 250-270
taste buds; 10,000 in average human
TASTE BUDS=look likes the petal of a flower

6. Humans detects taste at different concentrations: Bitterness (1 part of 2
million); Saltiness (1 part in 400); Sourness (1 part in 130K); Sweetness (1
part in 200)
The taste of a drink is detected in different parts of the mouth: (see
diagram)

7. The sense of touch figures in the overall
flavor impression by conveying
temperature, texture & pressure,
sensations of touch (smoothness,
crunchiness), irritation (cool menthol,
hot pepper), or thermal differences (hot
or cold) called CHEMESTHESIS & may be
experienced in the eyes, mouth, nose or
throat.

8. • OLFACTORY =The olfactory system is
the sensory system used for olfaction, or the
sense of smell;
the sense that enables one to perceive odors
• GUSTATORY = is the sensory system for the
sense of taste

9. EVALUATING ALCOHOLIC
BEVERAGES
RED, WHITE & SPARKLING WINES = assess based on
color, aroma, & taste
SPIRITS = high alcoholic content, either clear (not
aged), golden (aged); caramel, herbal & oakey aroma
BEERS = evaluated similar to wines but not swirled
because of its carbonation; hop bittering compounds
LIQUEURS & FORTIFIED WINES = treated similar to
spirits or maybe sipped, savored, then spat out into a
receptacle

10. WINE APPRECIATION
PLANNING is very important: the venue, number of participants,
budget, wines, equipments, utensils, supplies, accompanying food
needed.
8– maximum number of wines that can be
Comfortably tasted & enjoyed at a wine
appreciation/tasting/session.
Order of tasting :
white before red, & within each group
From light bodied to full-bodied

11. DECANTING-pouring wine from the original
bottle into another container before serving to
guests.
• Why decanting?
• Recommended to remove natural
muddying sediments w/c occurs in
red wine after 6 or 7 years in the
bottle as well as improve both the
smell & taste of young red wine.

12. Ambient temperature & humidity of the tasting site
Chemical, physical, mechanical, physiological & psychological
variables
Preconceived notions
Type & quality of the wine
Size & shape of the used for tasting
Temperature of the beverages being tasted
The person’s flavor preferences
The person’s impartial physiological ability to smell & taste
The person’s attentiveness, hunger, mental condition & level of
tiredness
Other psychological factors

13. COLOR, DEPTH & CLARITY (sense of sight)
COLOR & CLARITY OF WINES
COLOR TERM DESCRIPTION
Brilliant Wine has a showy striking appearance
Blear Wine is well defined; there is no
obscuration
Cloudy Wine looks gloomy perhaps due to
improper storage or handling
Sound Wine is clear & bright; it has no faults
Sumptuous Wine looks rich & opulent

14. BOUQUET (sense of smell)
AROMA OF WINES
AROMA TERM DESCRIPTION
Bright Young wine has a fresh and fruity aroma
Deep Wine has rich , full bouquet
Flowery Wine’s aroma is as fragrant as a certain flower
Fruity Wine smells of a particular fruit

15. TASTE
TASTE OF WINES
TASTE TERM DESCRIPTION
Character Wine possesses the expected
qualities related to its variety/style
Depth It is difficult to describe the taste of
the wine yet it is well blended
Fruity Wine has a good fruity taste (a
combination of aroma, flavor and
body). If it a white wine, it is slightly
sweet.
Heady Wine has a high alcoholic taste

18. Tips for beer appreciation:
Take time to note the different aspect of
each beer
Drink water in between to clean palate
Don’t take food like bread, biscuits
Light to dark beers
Assign someone to summarize the
evaluation & ratings

19. • FOAM
• AROMA
• TASTE

21. "putting in place“; refer to organizing and arranging
all the needed equipment, ingredients, materials, &
supplies.
Is a study and practice of mixing
liquids and other ingredients to
create cocktails.

22. METHODS OF MEASURING ALCOHOLIC BEVERAGES
THE JIGGER METHOD
THE THREE-COUNT METHOD
THE TWO-FINGER METHOD
THE AUTOMATIC POURING SYSTEM
ORDER TAKING & SERVING DRINK
PREMIUM OR TOP SHELF DRINK – an order made from the most
expensive liquor of the bar
CALL DRINK – an order which is made from a specific liquor but not the
most expensive.
WELL DRINK – unspecified order of brand for a drink
HOUSE WINE – refers to the restaurant’s/bar’s cheapest/ordinary brand of
red /white wines.
UP DRINKS – means the guest wants the order chilled & strained into
Martini Glass

23. WITH A TWIST - means the bartender is requested to rub the rim of the
glass w/ a lemon/lime twist
FLOATING – means the bartender adds a liquor on top of a drink
FREE POURING – allows the bartender to use a speed pourer, not a jiger
or measuring device.
NEAT DRINK – is an order served w/out ice
ON THE ROCKS – means the drink ordered should be served in an old
fashioned/rock glass w/ ice cubes
TALL DRINK – highball drink but served in an a Collins glass w/ more
juice or mixer for a less stronger drink

25. COCKTAIL:
Is a cold drink or hot drink made of a
base liquor/beverage, a modifier,
special agents with or without a
garnish

26. BLENDED/FROZEN DRINK – this is a thicker slushy specialty drink w/c
uses a blender or osterizer.
HIGHBALL/TALL DRINK – served in well iced highball glass & involves
a liquor & mixers
LAYERED DRINK – pousse café , an expensive drink involves liqueurs
and/or liquors slowly layered
MIXED CAN DRINK – involves preparing the drink in an electric metal
mixing can in order to blend the mixture.
ROCK DRINK – involves a straight liquor combination of liquors poured
(not mixed) over ice. ROCKs refers to ICE
SHAKEN DRINK - cloudy drink w/ thick fluids that requires the use of a
cocktail shaker.
STIRRED DRINK – involves ingredients w/c are clear & thin in consistency
STRAIGHT SHOT – involves one ounce or a jigger of liquor or liqueur
served up, straight or neat
FLAMBE – a fancy method of preparing a flamed drink for more &
showmanship in a restaurant or bar.

27. BASIC TYPE OF COCKTAILS
BUCK - long drink made of liquor (usually gin), a small amount of
lemon/lime juice & ginger ale
COBBLER – made of spirit or wine, sugar & crushed ice & decorated
w/ fresh fruit, sprig of mint & straw
COLLINS – tall ice drink made of spirit, sugar, lemon, & filled w/ soda
water, served in a Collins glass
COOLER – tall wine-or spirit based drink using juice/s as a mixer &
w/ the peel of a fruit cut into a spiral
CRUSTA – a spirit-based drink made w/ crushed ice in a wine glass
CUP – wine-based cold drink flavored w/ fruits & herbs & usually
served in a well-garnished glass pitcher
DAISY - spite-based drink w/ crushed ice in a wine glass
EGGNOG – traditional Christmas brandy-,rum- or milk –based drink
served in a tumbler
FIX – a stirred short cold drink made of a liquor, lemon juice & sugar
w/out a sparkling dilutant

28. FIZZ – made from a liquor, lemon/lime juice & syrup, shaken w/ ice
then filled with soda water, served in a highball glass
FLIP – hot or cold shaken drink made of liquor or wine, sugar, egg &
spice/s & topped w/ grated nutmeg.
FRAPPE – made of liqueur poured over shaved ice in a cocktail
glass
HIGHBALL – tall drink made of liquor, a carbonated mixer &
cracked ice served in a highball glass
JULEP – drink made of bourbon, rye whiskey, Madeira or Claret,
sugar muddled fresh mint leaves, soda water & crushed ice
MIST – similar to a praffe but usually made of scotch or bourbon
poured over shaved ice
PICK-ME-UP – also called correctiff; drunk to aid digestion
PUNCH – mixed in a punch bowl & garnished & garnished w/ choice
fruit slices
RICKEY – cold drink made of a liquor , juice & soda water served in
a highball glass, garnished w/ lime rind

29. SANGAREE – cold drink made of wine & sugar topped w/ port
grated nutmeg
SMASH – made of liquor, sugar & mint leaves served in an old
fashioned glass
SOUR – cold shaken drink made of a liquor, fresh (usually lime)
juice & sugar served in a sour glass
SWIZZLE – drink made by mixing various ingredients w/ shaved ice
using a swizzle stick until it is frosted
TODDY – hot or cold drink made a liquor, sugar, lemon, hot water &
cinnamon served in mug or tumbler

30. FRUITS FOR GARNISHING
• LEMON
TWIST
• ORANGE
SLICES
• LEMON/LIME
SLICES
• LEMON,LIME,ORANGE
WEDGES

31. • PINEAPPLE
WEDGES
• SPIRAL
• KNOT
• WHEEL

32. OTHER FRUITS/HERBS FOR
GARNISHING
• CHERRY
• GREEN OLIVE
• KIWI
• COCKTAIL ONION
• WATER MELON
• MINT LEAVES
STRAWBERRY

33. COCKTAILS: RECIPES &
PREPARATION
• GUIDELINES:
• Familiarize the term, tools, & beverages
• Mise en place
• Measure ingredients
• Do not waste expensive ingredients
• Quality ingredients/materials make a cold good drinks
• Chill serving glasses esp. for straight up drinks
• Use specified ingredients
• Ample ice amount
• CHEERS!!!!!!!

34. B&B
1 oz. each cognac & Benedictine
*Combine in a brandy snifter & swirl
BETWEEN THE SHEETS
1 jigger brandy/cognac, ¾ oz. Cointreau, Curacao
Or triple sec, 1 oz. light rum, ½ oz. lemon juice
*Shake with ice then strain into a chilled cocktail
glass
BRANDY ALEXANDER
1 jigger brandy, 1 oz. crème de cacao & 2-3 oz.
Milk/cream
*Shake with ice then strain into a chilled
cocktail glass

35. BRONX
1 jigger gin, ½ oz. each dry & sweet vermouth & fresh
Orange juice
*Shake w/ ice & strain in a chilled whisky or old
Fashioned glass.
WHITE LADY
1 jigger gin, ½ triple sec or Cointreau
1 jigger lemon juice
*Shake & strain into a frosted cocktail glass
PERFECT MARTINI
1 jigger gin, ½ each dry & sweet vermouths, garnish: olive
*Shake or stir gin & vermouths over ice.

36. AMERICANO
1 jigger Campari bitters, ¾ oz. sweet vermouth
Soda water to fill, garnish: orange & lemon peel
*Build w/ ice in a highball or large old fashioned glass.
Fill with soda water, garnish
GRASSHOPPER
½ OZ.each green crème de menthe, white crème de cacao
& cream, garnish: Cherry(optional)
*Shake with ice then strain into a margarita or coaktail
Glass. Garnish.

37. ZOMBIE
¾ oz. light rum, ¼ oz. dark rum, ¼ tsp. 151-proof rum,
1 oz. each lemon/lime, orange & pineapple juice
Garnish: pineapple spear/stick & cherry/mint sprig
*shake / blend then pour into a chilled Zombie/Collins glass
CUBA LIBRE
1 jigger light/gold rum, ½ oz. lime juice, Coke to fill
Garnish: lime wedge
*Build in an ice-filled highball or cocktail glass.

38. FROZEN MARGARITA
1 jigger white tequila, ½ triple sec, 1 oz. lemon/lime juice,
Garnish: lime slice
*Blend w/ ice till firm/slushy & pour into a chilled salt-rimmed
margarita cocktail or wine glass
TEQUILA SUNRISE
1 jigger white/gold tequila, ½ grenadine, orange juice to fill
Garnish: lime/orange slice
*Coat inner part of the glass w/ grenadine. Fill with ice.
Add tequila. Fill w/ juice

39. BLACK RUSSIAN
1 jigger vodka, ¾ oz. Kahlua or any coffee liqueur
*Stir with ice or shake vigorously w/ ice then pour into chilled old
fashioned glass.
BLOODY MARY
1 jogger vodka, 4-6 oz. tomato juice, few dashes
each of Worcestershire sauce & Tabasco sauce
pinch of salt & pepper,
Garnish: celery stalk
*Stir or shake gently w/ ice & strain in a chilled Collins glass

40. DRY ROB ROY
2 oz. scotch, ½ oz. dry vermouth, garnish: lemon twist
* Stir w/ ice in a mixing glass
RUSTY NAIL
1 jigger scotch, 1 oz. Drambuie
Combine in an ice filled old-fashioned glass

41. -IS ASHORT, STRONG DRINK MADE OF A COMBINATION OF LIQUEURS, LIQUORS
AND/OR ALCOHOLIC MIXERS, SERVED IN, AND DRUNK W/ ONE TIP OF A SHOT GLASS
BULLFROG
AFTER 5
SCREAMING ORGASM
SNOWBALL

42. SHIRLEY
TEMPLE CINDRELLA