Preparation and service of various drinks

Preparation and Service of Various Drinks

Non-Alcoholic Drinks

• Soft Drinks: These are served chilled, usually straight from the fridge. Can be served in cans or bottles, or poured into a glass. A clean glass and a straw should be provided if serving in a glass.

• Hot Drinks: These include tea, coffee, and hot chocolate. The water should be fresh and at boiling point for tea, just below boiling for coffee.

• Mocktails: Non-alcoholic versions of classic cocktails. Ingredients should be fresh, glasses chilled, and the same care taken in preparation and presentation as for cocktails.

Alcoholic Drinks

• Spirits: These are typically served either neat, on the rocks, or with mixers. The appropriate glass should be used, and the drink should always be served on a coaster.

• Beer: It can be draft or bottled. Draft beer should be served in a clean, cold glass and poured at a 45-degree angle to produce the perfect head. Bottled beer should be served as is unless the customer requests a glass.

• Wine: Avoid touching the bowl of the wine glass, as this can affect the temperature of the wine. Red wine should be served at room temperature while white and rosé wines should be chilled. Pour wine to the widest part of the glass to allow for the best aroma release.

• Cocktails: Follow the recipe exactly and measure ingredients accurately to ensure consistent taste. Use appropriate glassware, chill glasses before use, shake or stir as required, and pay special attention to garnishes to ensure a visually appealing drink.

Garnishes and Mixers

• Fruit Garnish: Always use fresh fruit for garnishing. Cut just before service to maintain freshness.

• Mixers: Should be cold and added last to prevent loss of fizziness. Common mixers include soda, tonic, and fruit juices.

Techniques

• Pouring: Use a measure for accuracy, pour at a moderate speed to avoid splashing, and avoid overfilling glasses.

• Shaking: Fill the shaker with ice, add the ingredients, and shake vigorously. This is used to mix ingredients, chill, and dilute the drink.

• Stirring: Useful for combining ingredients without reducing the fizziness of carbonated drinks. Use a bar spoon for this.

• Muddling: This is the pressing of ingredients against the side of the glass to release their flavours. Used primarily in cocktails like the Mojito or Old Fashioned.

Serving Drinks

• Drinks should be served promptly to ensure they are at the correct temperature.

• Always use a clean tray for carrying multiple drinks and to avoid spills.

• Place a napkin on the table before setting down the drink.

• Remember to provide necessary utensils such as straws, cocktail stirrers and relevant garnishes.

• For hot drinks, serve on a saucer with a spoon on the side.