Overview

• Can you answer these questions?
• What is the basis of gin? …
• Why is whisky sometimes spelt as whiskey? …
• What is a Manhattan? …
• How do you make a gin and tonic? …
• Which glass should port be served in? …
• What is an Amontillado sherry?
• How is port different from sherry?
• What is the difference between brandy and cognac?
• What is a mixer?
• What is the difference between a squash and a cordial?

Check your answers in this module! Starting by determining the different characteristics of different spirits, the first section explores each type of spirit in more depth, legal measures (UK), the different ways to serve spirits, different mixers and which spirit they may be served with, compares the traditional method of making a G&T with Gordons signature method, more about brandy and shots along with spirit based drinks and cocktail shaking. The next section moves onto Vermouths, the different styles, legal measure (UK) and ways to serve vermouth.  Dive into the world of fortified wines and learn more about how they are produced, different styles of both sherry and port and the difference between Madeira and Masala. Different liqueur flavours and service techniques are explored along with serving the famous Pimms along with alcoholic cordials, Giving alcohol a rest, the final section looks at soft drinks, the difference between a squash and a cordial, non alcoholic cocktails and different waters.

Audience

Prepare and Serve Drinks is part of our Professional Bar Service programme, designed for all operational F&B staff in hotels, restaurants and bars to develop their knowledge of bar service and their confidence. The module will contribute to the off job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.

Objectives

• Serve a range of alcoholic drinks.
• Serve soft drinks.
• Increase knowledge of different drink