This site is 100% ad supported. Please add an exception to adblock for this site.

Bartending II


undefined, object
copy deck
Licorice Flavored liqueur, ranges from 50 to 70 Proof. Clear in color. Has a neutral spirits base.
86 Card Pickup
The act of confiscating a customer’s credit card at the request of the issuing bank.
86-ing a Customer
Refusing service to a guest, usually on the grounds of intoxication or disorderly conduct.
The Alcoholic Beverage Institute, a very strong pro-liquor group.
Storing spirits, wine or beer in a wooden barrel. Enzymes and tannic acid in the wood react with the alcohol and smooth and mellow the flavor of the unfinished beverage.
A colorless, odorless liquid produced by a process known as Fermentation. Beverage Alcohol is also called Ethyl Alcohol. It is classified by the Food & Drug Administration as a sedative.
A malt beverage made with top-fermenting yeasts. The yeast forms a thick layer at the top of the fermentation tank, and prevents the aromas from escaping. Ale can be sweet or bitter in flavor, and red, amber or brown in color. Ideally, ales should be served at a temperature of 45-50ï‚° F.
A fortified wine, served before a meal to whet the appetite. These are usually light in flavor and low in proof (16-18% alcohol). Includes Dry Sherry, Dry & Sweet Vermouth, Dubonnet, and Lillet among others. Most are served chilled, or over ice.
A Brandy made in the Armagnac region of France. Similar to Cognac but drier, with a stronger, earthier flavor. It is made only from white grapes grown in the Armagnac region of France. Cognac is more popular in the United States.
The part of a wine’s smell that develops prior to bottling. The smell of the grapes in a wine. See also Bouquet.
The process of adding herbal flavors to wines. Vermouth is an Aromatized wine.
A drink served along with another. See also: Chaser and On the Side.
The initial cash fund in a register at the start of a shift.
A designation for someone who is no longer allowed to enter an establishment for any reason.
The Bureau of Alcohol, Tobacco and Firearms. The Federal Agency, which oversees and regulates the Beverage Industry under the terms of the Federal Alcohol Administration Act (FAAA) of 1935.
Back Bar
The area behind the Bartender’s workstation, usually used to store and display the better quality brands of Liquors and Liqueurs. A well-designed Back Bar can be a great asset to an establishment’s sales.
Base Liquor
The primary alcoholic ingredient in a mixed drink.
A catchall term used for all malt beverages. Mixing malt, water and yeast makes it. Hops are added to clarify and preserve the beer, as well as to add bitterness and aroma. Mankind has been brewing beer since 4700 B.C.
An alcoholic, herbal flavoring agent used in mixed drinks. Bitters come in Beverage, Flavoring and Laxative varieties although Bars will not use the Laxative Bitters. Angostura and Peychaud’s are common Flavoring Bitters. Campari is a common Beverage Bitter. All Bitters should be used sparingly, as their flavors are quite strong.
A technique of mixing drinks using a motorized blender. Can be used for drinks served Up, On the Rocks, or Frozen.
Blended Whiskey
A mixture of Straight Whiskey and Grain Neutral Spirits. See also: Grain Neutral Spirits and Straight Whiskey.
Bock Beer
A rich, heavy, strong beer made from the leftovers of Lager production. It should be served at 45-50 Degrees F.
A wine’s weight upon the palate: how heavy or thick it is. The variance in body from wine to wine is due to the water content of the product. A wine with a low water content will be thick or full-bodied. A wine with a lot of water will be thin or light-bodied. Generally a full body indicates a full flavor, and a light body indicates a light flavor.
Botrytis Cinerea
The Latin name for the “noble rot,” a fungus that attacks certain grapes. It is responsible for making some of the world’s best sweet wines.
Bottled-in-Bond Whiskey
A Whiskey bottled and aged in US Government supervised warehouses. It must be at least four years old, distilled only once and bottled at 100.
The part of a wine’s smell that develops after bottling. The smell of the wine itself. See also: Aroma.
Liquor distilled from wine. Do not confuse a fruit Brandy with a “fruit-flavored” Brandy. If the label reads, “Cherry Flavored Brandy” it not actually a true Brandy but a cherry flavored liqueur with a Brandy base.
Allowing a wine to contact the air prior to service. Allowing a wine to “Breathe” will bring out or improve it’s Bouquet. See also: Boquet.
Term used to classify the residual sugar content of champagne. Extremely dry, but not as dry as Extra-Brut.
Any Liquor mixed with ginger Ale.
To mix, or construct a drink.
A tall drink containing a base Liquor, plus Kahlua, cream and cola.
Beef broth used as a mixer.
French apple Brandy.
Cash Bar
A bar or service station where customers pay for drinks as they are served. See also: Host Bar.
Cellar Temperature
Ideal storage temperature for wine: 50 to 60 degrees Fahrenheit.
Century Council
A pro-liquor lobby and information group fun by the largest brewers, manufacturers and distillers in the country. See also: A.B.I.
Charmat Bulk Process
A less-expensive way to make sparkling wine by refermenting a still wine in large vats, then bottling, aging and selling it. See also: Methode Champenoise.
A drink served along with another. See also: Back and On the Side.
Closing Inventory
The dollar value of product on hand at the end of a given marking period. See also: Opening Inventory.
A high-quality Brandy made in the Cognac region of France. It is made from a blend of red and white grapes. See also: Armagnac.
A drink served after a meal, to relax the guest, aid digestion, and round out the meal. Most are sweet thick and strong. See also: Liqueur.
Cost Percentage
Bar cost expressed as a percentage of Bar sales, over a given marking period. Cost divided by sales.
Cost Value
Total dollar value of product used in a given marking period.
Crema De Almendrado Tequila
Tequila aged in barrels full of raw almonds, which impart a sweet nutty flavor to the Liquor.
Dark Beer
Lager beer made with malt, which has been roasted at high temperatures. This dark-roasted malt produces a dark-colored and richly favored beer.
A liquid measure equal to one-eight of an ounce, or about ten drops.
A moderately sweet Champagne.
Detail Tape
The paper record printed by the cash register. See also: Journal Tape.
The process of separating Alcohol from a solution by evaporation and condensation. Since Alcohol boils at a much lower point than water (176ï‚° F vs. 212ï‚° F) it is possible to boil it without boiling the water. All Liquor is made by Distillation.
Term used to classify the residual sugar content of champagne. The most residual sugar, the sweetest Champagne possible.
Dram Shop Laws
Laws passed in almost all states which hold establishments liable for the actions of their intoxicated patrons. See also: Respondent Superior.
Lacking sugar.
Dry Area
An area designated by a city or county to be “alcohol-free.” Alcohol in a cry area can only be served with a private club permit, and then to members of the club, or their guests only.
Excise Tax
A tax paid to the Federal and often the State government upon the purchase of any alcoholic beverage.
Extra Brut
Term used to classify the residual sugar content of champagne. Absolutely dry. The least residual sugar, this is the driest sparkling wine on the market.
The breakdown of sugar by yeast in a liquid solution. Fermentation produces carbon dioxide gas and Ethyl Alcohol.
Federal Insurance Contributions Act. Social Security for short.
A liquid measure equal to 25.6 ounces. Named such because it is one-fifth of a gallon.
The aftertaste of a wine.
First in-First Out
A system of stock rotation in which the product is sold in the order of which it was received.
An older term for a “Collins.” A Fizz is any base liquor, mixed with a combination of Sweet & Sour & Soda.
A cherry and an orange wedge on a pick.
Fortified Wine
A wine to which extra alcohol has been added, usually in the form of Brandy. Usually 16-26% alcohol. See also: Brandy.
A method of measuring Liquor by counting as the bottle pours. As you might imagine, free-pouring is not a terribly accurate way to measure, unless the bartender is well practiced.
Front Bar
The Bar top itself, used for serving customers and wait staff alike.
A drink blended with ice or ice cream, to give it a thick consistency.
Generic Wine
A wine made from two or more different grape varieties.
Generic Liqueur
Generally a cheaper, non-trademarked copy of a Proprietary Liqueur. See also: Proprietary Liqueur
“Dutch Courage”. A neutral spirit flavored with juniper berries, and other botanical products. Has a pine taste.
Ginger Beer
A dry, non-alcoholic mixer similar to Ginger Ale, but not quite as sweet.
Glass Salter
A device used to apply salt and sometimes sugar to the rims of glasses. One shelf of the Salter will hold a sponge, which is soaked with Rose’s Lime juice. The others will hold salt and sugar.
Grain Neutral Spirits
100% pure Alcohol. Marketed under many trade names, including Everclear.
An Italian Pomace Brandy. See also: Marc and Pomace Brandy.
Sweet, non-alcoholic, pomegranate-flavored syrup. It is used in a variety of cocktails as a sweetener and for the color.
Happy Hour
A time during which establishment will try to boost sales volume through the use of various incentives and promotions. Usually occurs between 5 P.M. and 9 P.M.
Happy Hour Law
A euphemistic reference to Texas Alcoholic Beverages Code Section 45-103. It restricts the types of Happy Hour promotions and incentives an establishment may offer.
A type of mixed drink consisting of one Liquor-alcoholic mixer. The most common category of all mixed drinks.
The flower of the hops vine, which is used to add flavor to most types of beer. Hops add the beers’ characteristic bitter, “berry” quality.
Host Bar
A bar or service station serving pre-paid drinks. The host receives a bill but no payments are required of the guests. Very common at weddings and other such functions.
House Brands
The least expensive brands carried in an establishment. Also called Well Brands.
Ice Bin
A stainless steel box used to hold ice cubes. Many also have storage pockets for one-quart juice bottles. The Ice Bin, or Jockey Box as it is also called, should be bolted securely to the floor, underneath the Front Bar. The Speed Rack is attached to the Ice Bin in most establishments.
Imperial Quart
A liquid measure equal to 38.4 ounces.
In the Weeds
Terribly busy. See also: Weed Eater.
A metal glass or plastic cup used to measure Liquor shots prior to service. They usually feature two different measurements in assortments from 1.25 ounce to 2 ounces. See also: Jigger-Pouring.
A method of measuring Liquor using a shot glass or jigger to determine shot volume prior to dispensing. Done properly Jigger-Pouring can be very accurate.
A German cherry Brandy. Also called Kirsch.
A bottom-fermenting beer that aged, or laagered, prior to sale. This helps to smooth and clarify it. In German lager means “to store.” It should be served at 40 degrees F.
Last Call
An announcement made by the Bartender to warn customers that the Bar is about to close. After the last Call round no other drinks should be served.
A drink served with its base shot split into two parts. The customer may then drink only what he wishes leaving the rest to be discarded. See also: Tall.
Light Beer
A Lager beer with less alcohol and thus fewer calories than most Lager-style beers.
A beverage made by adding sugar, water, and or flavoring and extracts to Liquor. All Liqueurs have a Liquor base. See also: Cordial and Liquor.
A beverage made as a direct result of Distillation. Liquors include Whiskey, Rum, Gin, Vodka, Tequila, and Brandy.
A liquid measure equal to 33.8 ounces.
Grain that has been forced to sprout, soaked in water, and then dried out. This converts its starch into fermentable sugar.
Malt Liquor
A Lager beer with an alcohol content between 5.6 and 7% volume. Federal law limits American beer to a maximum of 7% alcohol. Europe does not have such restrictions, some European beers can run as high as 18 or 19% alcohol.
A French Pomace Brandy. See also: Grappa and Pomace Brandy.
The illegal practice of pouring the contents of one Liquor or Liqueur bottle into another.
A sweet, fortified wine from Sicily.
Liquor distilled from the Agave cactus, grown throughout Mexico
Methode Champenoise
The original French method of making Champagne. A still wine is refermented in its own serving bottle, then aged and sold. This process was invented by a blind Benedictine monk named Dom Perignon in the 1600’s. See also: Chermat Bulk Process.
The art and science of creating drinks using alcoholic beverages.
A tool used for Muddling. They are similar to a baseball bat in shape, but are only eight to ten inches long. Most are made of plastic, but there are still some wooden ones to be found. Check with local Health Codes before using wooden implements in a bar.
A combination of mashing, mixing, and stirring used to mix solid and liquid ingredients together, and to crush and incorporate sugar cubes into drinks.
A drink served at room temperature and without ice.
Refers to all elements of a wine’s smell. Nose is comprised of Aroma and Bouquet. Swirling the wine in the glas aerates the wine and brings up the bouquet.
The science of wine and wine-making.
One who enjoys wine.
Old Tom Gin
A sweetened, lemon-flavored Gin. The Tom Collins was named after this particular brand.
On the Side
One drink along with another. See also: Back and Chaser.
On the Rocks
A drink served on ice, or “rocks.” See also: Over.
Opening Inventory
The total dollar value of product on hand at the start of a given marking period. See also: Closing Inventory.
A milk-white, non-alcoholic, almond flavored syrup.
A drink served “over” ice. See also: On the Rocks.
Par Stock
The amount of a given item to be kept on hand at all times.
The process of heating a beverage to 150 degrees F prior to bottling. This kills most of the bacteria in the product, and results in a longer shelf life.
A decayed vegetable product, similar to peat moss. The Scots burn peat to dry their barley as a part of the Whiskey making process. Peat smoke gives Scotch Whiskey its predominant flavor.
Physical Inventory
A unit-by-unit, or bottle-by-bottle, count of all products in a Bar. Essential for calculating cost percentages.
A crisp, dry style of Lager beer. A style of lager beer, originated in Pilsen, Czechoslovakia, with the brand Pilsner Urquell. Most American lager producers have copied this light, distinctive, non-bitter beer for their own brands. Many brewers incorrectly spell their beers “Pilsner” rather than the correct “Pilsener” which literally means “from the town of Pilsen.”See also: Lager Beer.
Pomace Brandy
A Brandy made from the grape skins, seeds, and pulp leftover from wine production. See also: Grappa and Marc.
A sweet, strong, fortified wine from Portugal.
A dark, top-fermented beer from England. Almost as heavy as Stout. It should be served at 50-65 degrees F.
Portion-Control System
A mechanical or electronic system to accurately measure and account for beverages. Manufacturers include Berg and ABC. Expensive but they will return their investment quickly.
A brand name for a portion controlled pour spout.
Post-Mix Gun
Dispensing systems for carbonated mixers which combine the flavor syrup, water and CO2 in the gun head, at the moment of service. Most establishments use Post-Mix guns, rather than the older Pre-Mix Systems.
A term referring to a layered drink.
Pre-Mix Gun
Similar to the new Post-Mix Gun, but the flavor syrup is pre-mixed with water in the storage tank, then carbonated at the time of service. Very few establishments use these anymore, since the advent of the Post-Mix System.
Proof Gallon
One Gallon (128 fl. oz.) of 100 Proof Liquor.
Proprietary Liqueur
A trademarked, brand name item.
A bittersweet, carbonated, alkaline mixer served from the Post-Mix Gun. Also known as Tonic Water. It was once given as a cure for Malaria.
Rose’s Lime Juice
Non-alcoholic, reconstituted lime syrup that contains 30% sugar.
As in stock: to arrange product in such a way that the oldest inventory is used first. Stock rotation is vital in any food or beverage service environment.
A drink for each member of a given party, ordered all at once.
“Kill – Devil” Liquor distilled from sugarcane or molasses.
Light – Light- bodied and dry in flavor. Made primarily in Puerto Rico.
Medium – A bit heavier. Golden-brown in color, with a dry flavor. Made in the Virgin Islands.
Dark – Very heavy, rich, and sweet. Almost black in color. Made mostly in Jamaica.
A Japanese rice beer. It is non-carbonated, clear, and quite strong. It is often served hot.
A sweetened, flavored Liqueur with a Neutral Spirits base.
A slightly sweet Champange
German sparkling wine. Also called Schaummwein.
The structure of a drink order, or orders, in such a way as to facilitate rapid preparation.
Service Bar
A section of the Front Bar reserved exclusively for wait staff drink preparation and service. May also exist as a separate station altogether.
A method used to prepare a drink whose ingredients require forceful missing, such as Sweet & Sour or Cream. Serves to combine ingredients thoroughly while chilling them.
A fortified wine from Spain. Ranges from dry and pale to sweet and creamy.
A drink served in a smaller-than usual glass, to heighten the taste of the liquor.
Simple Syrup
A sugar-water mixture used in place of granulated sugar, as it mixes more readily.
Single-Barrel Whiskey
A Whiskey bottled directly from the barrel, with no diluting, filtering or blending.
A plum Brandy made in what was formerly Yugoslavia.
Unflavored, carbonated water.
The head wine steward in a restaurant.
Sparkling Wine
A carbonated wine, one with bubbles, usually 7.5-14% alcohol). See also: Charmat Bulk Process and Methode Champenoise.
Speed Rack
A steel or plastic rack mounted to the Jockey Box, used to store the House or Well brands of Liquor. Most are mounted between knee and mid-thigh height. The terms Speed Rack and Well are synonymous.
A small amount of Soda served with a drink. “Scotch rocks, with a Splash.”
An individual hired by management to observe the service staff while posing as a guest. Useful for theft prevention, and maintenance of service standards.
Italian sparkling wine.
The Bartender’s work area.
A metal container in which distillation takes place. Stills are comprised of pots, for heating the fermentate, and condensers, for cooling and recovering the alcohol.
A method used to prepare a drink Straight Up, whose ingredients do not require forceful mixing. The only purpose to stirring a drink is to chill it.
Straight Up
A drink served cold, but without ice.
Suggestive Selling
Offering a product, brand or service to a guest without their having specifically asked for it. See also: Up Selling.
Sweet & Sour
A sweetened, non-carbonated bar mix made of lemon or lime juice, sugar water and egg whites. The egg whites create the froth on top of drinks that are shaken. All drinks with Sweet & Sour must be shaken.
A printed document or record of a customer’s or group’s drink consumption, to be paid in full at a pre-determined time.
A mixed drink served in a taller than usual glass, to lessen the “impact” of the Liquor by adding more of the non-alcoholic mixer. Less ice will also serve the same end. See also: Light.
Tannic Acid
A chemical found in the skins and stems of grapes and in oak barrels. It ages liquor, and makes wine red.
A type of liquor distilled from the Blue Agave cactus in the Tequila, or Jalisco, region of Mexico.
Thank You
A universal acknowledgment of appreciation.
To insure prompt service. Payment rendered by a customer as an incentive to a server.
Tom Collins Mix
A pre-mixed combination of Soda and Sweet & Sour. A sweetened lemon-flavored soda.
A reference to the best. In a drink name, Top-Shelf means to use the best example of each ingredient on hand. Top-Shelf, or Super-Premium Liquors are the best brands in the house.
A drink served to go. See also: Roadie.
A lemon peel served with a drink. There is no such thing as a lime twist.
Uisque Bretha
In Gaelic, the “Water of Life.” This is the Gaelic origin of the word, “Whiskey.”
Up Selling
Offering a guest a superior, and more expensive brand as an alternative to his or her usual choice. Up-selling is a good way for a Bartender to improve his or her tips, without increasing the number of drinks sold.
A wine made from only one grape variety. It is named for the grape which makes it.
The year in which given wine grapes were grown.
Vintage Year
The year in which a give win is fermented.
One who grows grapes and makes wine.
A neutral spirit that has been filtered through charcoal to remove flavor and aroma.
The distance from the top of a drink to the top of it’s glass.
Water Back
A glass of water served with a drink.
Weed Eater
A person to help pick up the overflow during a rush. See also: In the Weeds.
A steel or plastic rack mounted to the Jockey Box, used to store the House or Well brands of Liquor. Most are mounted between knee and mid-thigh height. The terms Speed Rack and Well are synonymous.
Well Brands
Inexpensive brands of Liquor kept in the Well. Also called House Brands. These are to be used unless more a expensive item is selected by the customer.
A liquor distilled from grain.
White Goods
Clear liquors, i.e. Vodka, Gin, Light Rum and Silver Tequila.
Wild Beer
Beer that foams excessively and uncontrollably.
Fermented juice of grapes or other fruits.
A chilled glass served “With” a bottled or canned beer.
Ginger Ale Substitute
If your bar doesn’t carry Ginger Ale, a mixture of 90% 7-Up and 10% cola will suffice.
Add ½ oz to 1 oz Sloe Gin. Sloe Gin is a generic, wild plum/wild cherry flavored liqueur. It is bright red in color. The amount you will add is roughly equal to one half your regular house shot.
Add ½ to 1 oz Amaretto. Amaretto is a generic, almond flavored liqueur. It has a light brown color. The amount you will add is roughly equal to one half your regular house shot.
Add ½ oz to 1 oz Vodka. The amount you will add is roughly equal to one half your regular house shot.
Add ½ oz to 1 oz Tequila. Both Screaming and Multiple are most commonly used with the Orgasm recipe. The amount you will add is roughly equal to one half your regular house shot.
Add ½ oz to 1 oz Cream, Milk or Half n’ Half. The amount you will add is roughly equal to one half your regular house shot.
Add ½ oz to 1 oz Orange Juice. The amount you will add is roughly equal to one half your regular house shot.
Against the Wall
Add ½ oz to 1 oz Galliano. Galliano is a proprietary, black licorice flavored liqueur, with a bright yellow color. It has a tall bottle and can be difficult to pour without spilling. The amount you will add is roughly equal to one half your regular house shot.
Add ½ oz to 1 oz Southern Comfort. Southern Comfort is a Bourbon based proprietary liqueur with a sweet peach flavor. It comes in both 80 proof and 100 proof varieties. The amount you will add is roughly equal to one half your regular house shot.
Add ½ oz to 1 oz Cointreau. Cointreau is a clear, proprietary, orange flavored liqueur from France. The amount you will add is roughly equal to one half your regular house shot.
Pefecta or Virgin
Both instruct you to DELETE the alcohol.
Refers to Jack Daniel’s Black Label.
Refers to Bourbon.
Refers to Scotch.
Refers to Orange Juice.
Refers to Tomato Juice.
Orange Juice
Usually purchased as concentrate. Remember to unfreeze the can before you have a call for an OJ drink: unfreezing takes time. Keep it on your ice.
Pineapple, tomato & grapefruit juice
Usually purchased in 64 oz cans. If your bar is having juice spoilage, suggest going to the individual cans. Keep all juice caddies on ice during shift, or return them to the refrigerator.
Sometimes purchased as a dry powder and mixed with water. Keep refrigerated after mixing. Most bars use Half n’ Half.
Pre-Mixed Drinks
Depending on the establishment, you might have a juice caddy of Margaritas, Pina Coladas or many other drinks already mixed up and ready for use. Always check the label to see if the liquor is already in the mix, or if you must add it.
Orgeat (France) or Orzata (Italy)
Sweet, non-alcoholic, almond syrup that blends well in a sour-type cocktail, and is often used in exotic Rum punch drinks.
Passion Fruit Juice
Nectar of the passion fruit (a tangy, melon-like flavor) that is often used in Rum drinks. It comes in red or green colors.
Refers to Grapefruit Juice.
The process by which beer gets its bubbles. After fermentation, the beer is placed in sealed tanks and re-fermented. The CO2 produced by this second fermentation gives beer carbonation.
The thickest and heaviest of the beers. Ver dark brown, almost black, with a thick, creamy light brown head. Should be served at 50-65 degrees F.
A solution of malted grain that is fermented to make beer. Beer starts as grain, which is made into wort, which is then made into beer.
Factors that will damage Beer: Age
Beer has a limited shelf life. Bottled beer will last for 120 days, maximum. If your bottled beer is non-pasteurized, it will last for only 90 days. Canned beer will last 90 days if pasteurized, 60 days if not. Kegs of beer are never pasteurized and will only keep for 45 days.
Factors that will damage Beer: Ultra-Violet Light
U.V. light causes the microorganisms found in beer to multiply rapidly. This causes a “skunk” or sour taste. This is why most beer brewers sell their products in brown or green glass. The colored glass filters out the harmful light, and protects the beer. Always store beer away from sunlight.
Factors that will damage Beer: Temperature Changes
Once beer is chilled, it MUST stay cold every minute thereafter, without exception. Allowing beer to fluctuate between warm and cold temperatures will ruin it. ALWAYS store beer at a constant temperature, preferably 36-38 degrees F. Only a pasteurized beer may be stored warm.
Dessert Wines
A fortified wine, includes Port, Cream Sherry, Madeira, Marsala, etc. Tend to be richer, thicker and stronger (19-26% alcohol) than Appetizer or Aperitif Wines. Almost all are served neat (except for Cream Sherry, which is usually chilled).
Residual Sugar Content
Residual sugar is the sugar from the grapes that is left in the wine after fermentation has taken place. Expressed in terms of opposites: Dry or Sweet. A dry wine is lacking in sugar, where a sweet wine has high sugar content.
Term used to classify the residual sugar content of champagne. Very dry.
Sec or Semi-Sec
Term used to classify the residual sugar content of champagne. Slightly sweet.
Table Wines
All non-carbonated and non-fortified red, white, and rose (or blush) wines. These are the most common wines sold in bars and restaurants. Table wines are classified by there grape make-up or pedigree into one of two groups: Varietal Wines or Generic Wines. Most American generics are copies of European varietals. Do not assume that varietal wines are better than generic. Neither term has to do with a wines’ quality.
Varietal Wines
Wines made of only one grape variety. The wine is named for the grape that makes it.
Generic Wines
Wines made from two or more different grapes. These can be named by a specific brand label (Mogen David, Lance’s, etc.); by the region of the country in which the grapes were grown (Bordeaux, Beaujolias, Soave, etc.); or by the broad style of wine they are imitating (American Chablis or Rhine wine).
Storing Wine
Bright sunlight will damage wine over a period of time. The ideal temperature range for storing wine is 50-60 degrees F. This is called Cellar Temperature. It is vital wine remain at a constant temperature, extreme variance will ruin a wine.
Serving Wine: Temperature
Wine that is to be served chilled should arrive to the guest at 45 degrees F. For wine that is to be served unchilled, a temperature of 65-75 degrees F is appropriate. In general most red table wines are served unchilled. Almost all whites, all blush wines and all sparkling wines are served chilled. Do not chill a wine for more than one week. Cold is the enemy of flavor, the longer a wine is kept in a cooler, the less flavor it will retain.
Serving Wine: Glassware
Sparkling wines, Port, Sherry, red and white tables wines are all served in different glasses. Do not overfill a glass, the more wine you pour into a glass, the fewer flavors it will seem to have. If you are serving “by the glass” 2/3 to ¾ of a glass is ideal. If the customer has purchased the entire bottle, ½ full is the limit.
The color of a wine should be attractive, bright and should suit the type of wine in question.
Do not serve a cloudy or murky wine. When a wine turns opaque, it has oxidized and should be thrown away. The rule is: “Never serve a wine you cannot see a light through.”
The measure of alcohol content for Liquors and Liqueurs. The Proof is equal to twice the actual percentage of Alcohol, by volume. The symbol for proof is the same as the degree symbol.
Shelf Life
Red Wine Min. 5 years
White or Blush Wine 1-2 years
Bottled Beer 90-120 days max
Canned Beer 60-110 days max
Keg Beer 45 days max
Orange Juice (fresh or frzn) 48 hours max
Half n' Half (once opened) 48 hours max
Cut Fruit (for garnishes) 24 hours max
Dash - 1/8 oz, or 1 Bar Spoon
Pony - 1 ounce
Jigger - 1 ¼ ounce
Fifth - 4/5 of a qrt, or 25.6 oz
Quart - 32 ounces
Imperial Qrt - 38.4 ounces
Milliliters to shots
500 ml - 16.9 oz, 13 -1 1/4 oz shots
750 ml - 25.4 oz, 20 – 1 1/4 oz shots
Fifth - 4/5 of a qrt, 25.6 oz, 21 – 1 1/4 oz shots
Liter - 33.8 oz, 27 – 1 1/4 oz shots

Deck Info