By Keith Hearn, Jennifer Murray
This publication and the 2 accompanying video clips provide instructions for operating any institution that sells drink. The emphasis is at the universal rules on how and why initiatives are performed within the bar and it's obvious how radical the adjustments were within the previous few years. There are chapters at the felony element of marketing and serving alcohol, wellbeing and fitness, hygiene and safeguard and the way to avoid violence.
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Extra info for Barcraft: Bar and Alcoholic Beverage Service
Cuba Libre Half fill a long serving glass (such as a highball) with ice, add 1 measure white rum and juice of ~ fresh lemon, top up with cola, then stir. Decorate with a slice of lime and serve with straws. Dry martini See Martini Fizzes These use the same basic ingredients as a Collins but are shaken. See Gin fi zz, Golden fi zz, Royal fizz and Silver fizz . Frappe Drinks served in a glass filled with crushed ice. See Cointreau frappe and Creme de menthe frapp e. Gin fizz Put 1 measure London dry gin, juice of 1 lemon and 1 teaspoon gomme into a shaker.
They are used in place of some of the traditional liqueurs and it is only necessary to add spirits and/or the main liqueur. T he descriptions on cocktail lists use terms such as 'sling fruit syrup', ' blue velvet syrup', 'orange syrup'. 30 Unlike a gin and tonic or vermouth, which most people feel confident they can pour for their friends at home or wherever, the service of cocktails requires skill and if done with panache and a sense of the occasion, will generate a feeling that the barstaff are providing a special service [Continued from unit 14] drops of orange bitters).
30 Unlike a gin and tonic or vermouth, which most people feel confident they can pour for their friends at home or wherever, the service of cocktails requires skill and if done with panache and a sense of the occasion, will generate a feeling that the barstaff are providing a special service [Continued from unit 14] drops of orange bitters). Decorate with a twist of lemon zest. Sweet martini: use 2 parts gin to 1 part sweet vermouth. Decorate with a maraschino cherry. Medium martini: use 4 parts gin to 1 part sweet vermouth and 1 part dry vermouth.
Barcraft: Bar and Alcoholic Beverage Service by Keith Hearn, Jennifer Murray