Organizational Chart of Beverages

8/3/2019 Organizational Chart of Beverages

1/16

Organizational chart of beverages


2/16

Gin

History...Gin originates in Holland back in 1550 when professor ofmedicine Franciscus de la Boe was trying to concoct acure for stomach complaints using the diuretic propertiesof juniper berries and stumbled on this wonderful infusionwhich he named Genever. It soon became popular as anapproachable alcoholic drink. The migration back to theUK with this new style liquor came from troops returning

from the 30 years war who were given rations of gin tokeep out the cold beforebattle. The love affair had started, and the product

termed Dutch courage was enthusiastically brought backfor consumption at home.


3/16

Rum

HistoryThe history of rum is inseparably linked to the Sea and its

legacy is traced through the Naval explorations of the16th century, the slave trade and the seafaring tales of

the Pirates who made a name for themselves on the backof many a rum infused journey.

So romantic is the history of rum that it has long sincebeen adopted as the drink of the working class man

throughout the world. This might be directly linked to thedefeat of Napoleons fleet, at the crucial battle of

Trafalgar, by Admiral Nelsons rum drinking crew orperhaps attributed to swashbuckling, freedom tales of the

pirates of the day. Whichever, rum has long since beenassociated with the fighting man and the strength of

victorious sailors fighting for the New World


4/16

Vodka

HistoryThe way vodka is manufactured is by allowing certain

grains, fruits, and sugars to ferment so that they producean intoxicating drink. Vodka has been around since

ancient times. Fermentation is the chemical change of theyeast, bacteria, and mold in animal or vegetable

organism. In the production of vodka, yeast enzymes act

on the sugars in the mash (usually dextrose and maltose)and convert them to ethyl alcohol.In the tenth century description of an Arabian alchemist

named Albukassen first accounted distillation. Distillationwas also mentioned in the writings of the thirteenthcentury Majorcan mystic Ramon Llull. Distillation is a

heating and condensing process that drives gas or vaporfrom liquids or solids to form a new substance. Distilledspirits are also known as ardent (Latin for burn) spirits.


5/16

Tequila

HistoryFirst the history: Tequila was first distilled in the 1500-1600's in the

state of Jalisco, Mexico. Guadalajara is the capital of Jalisco and thecity of Tequila was established in about 1656. This is where the

agave plant grows best.The agave is not a cactus as rumored, but belongs to the lily familyand has long spiny leaves (pincas). The specific plant that is used to

make tequila is the Weber blue agave. It takes 8-12 years for theagave to reach maturity. During harvest, the leaves are cut offleaving the heart of the plant or pina which looks like a large

pineapple when the jimadors are done. The harvested pina mayweigh 200 pounds or more and is chopped into smaller pieces for

cooking at the distillery


6/16

Tequila was first imported into the United States in 1873 when thefirst load was transported to El Paso, Texas. In 1973 tequila sales in

the US topped one million cases.There are two basic types of tequila, 100% blue agave (cien porciento de agave) tequila and mixto. The 100% blue agave tequilas

are distilled entirely from the fermented juice of the agave. All 100%agave tequilas have to be distilled and bottled in Mexico. If the

bottle does not say 100% blue agave, the tequila is mixto and mayhave been distilled from as little as 60% agave juice with other

sugars.


7/16

Whiskey

History

The art of distillation began with the Babylonians inMesopotamia (in what is now Iraq) from at least the 2ndmillennium BC,[2] with perfumes and aromatics being

distilled long before potable spirits. Distillation wasbrought from Africa to Europe by the Moors,[3][4] and itsuse spread through the monasteries,[5] largely for

medicinal purposes, such as the treatment of colic, palsy,and smallpox.[6]

Between 1100 and 1300, distillation spread in Ireland andScotland,[7] with monastic distilleries existing in Ireland in

the 12th century. Since the islands had few grapes withwhich to make wine, barley beer was used instead,

resulting in the development of whisky.[6] In 1494, asnoted above, Scotlands Exchequer granted the malt to


8/16

Friar John Cor; this was enough malt to make about 1500bottles, so the business was apparently thriving by that

time.King James IV of Scotland (r. 1488-1513) reportedly had a

great liking for Scotch whisky, and in 1506 the town ofDundee purchased a large amount of Scotch from theGuild of Surgeon Barbers, which held the monopoly onproduction at the time. Between 1536 and 1541, King

Henry VIII of England dissolved the monasteries, sendingtheir monks out into the general public. Whisky productionmoved out of a monastic setting and into personal homesand farms as newly independent monks needed to find a

way to earn money for themselves.[6]


9/16

Bourbon

HistoryThe origin of bourbon is not well documented. Instead,there are many conflicting legends and claims, some morecredible than others. For example, the invention of

bourbon is often attributed to a pioneering Baptistminister and distiller named Elijah Craig. Rev. Craig


10/16

(credited with many Kentucky firsts, e.g., fulling mill,paper mill, ropewalk, etc.) is said to also be the first to agethe distillation in charred oak casks, "a process that givesthe bourbon its reddish color and unique taste."[24]

Across the county line in Bourbon County, an early distillernamed Jacob Spears is credited with being the first to labelhis product "Bourbon whiskey." Spears' home, StoneCastle, warehouse and spring house survive; one can driveby the Spears home on Clay-Kiser Road.Although still popular and often repeated, the Craig legendhas little actual credibility. Similarly, the Spears story is alocal favorite, rarely repeated outside the county. Therelikely was no single "inventor" of bourbon, which

developed into its present form only in the late 19thcentury.[25] Essentially any type of grain can be used tomake whiskey, and the practice of aging whiskey (andeven charring the barrels) for better flavor had also beenknown in Europe for centuries, so the use of the localAmerican corn for the mash and oak for the barrels wassimply a logical combination of the materials at hand forthe European settlers in America.

Distilling probably arrived in what would later becomeknown as Kentucky when Scottish, Scots-Irish, and othersettlers (including, English, Irish, Welsh, German, and

French) began to farm the area in earnest in the late 18thcentury. The spirit they made evolved, and became knownas bourbon in the early 19th century due to its historical

association with the geographic area known as OldBourbon (consisting of the original Bourbon County ofVirginia as created in 1785, which was a region that

included much of today's Eastern Kentucky including 34of today's counties in Kentucky,[26] one of which is the

current Bourbon County of Kentucky).


11/16

Brandy

HistoryBrandy is distilled from fruits such as grape, apple,

blackberry, apricot and so on. Based on the region and the

fruit, brandy can be divided into several categories:Cognac, Armagnac, American Brandies, and fruit brandies.


12/16

Most brandies are bottled at 80 proof (meaning 40 % ofalcohol). Brandy has been enjoyed over the centuries ascocktail and cooking ingredients. Most ordered brandycocktails at the bar would be the Alexander, the Singer,

and the Sidecar.

Long before the 16th century, wine was a popular productfor trading in European region. In the early 16th century, a

Dutchman trader invented the way to ship more wine inthe limited cargo space by removing water from the wine.Then he could add the water back to the concentrated

wine at the destination port in Holland. They called it"bradwijn," meaning "burned wine," and later became

"brandy."

Bar equipment

Can Opener - Useful for opening cans of fruit and syrup.Corkscrew - For opening wine and champagne bottles.


13/16

Cloths - For wiping surfaces and equipment. These shouldbe damp and not wet.

Cutting Board - For slicing fruit and other garnishes. Thisshould be heavy and laminated.

Bar Towels - These are 100% cotton and have sewn edgesfor durability. Use these along with cloths to keep thingsclean. Make good use of times where you have no guests

to clean bottles and wipe surfaces.Bottle Opener - For opening screw top bottles.

Bottle Sealers - For keeping liquors and other bottlecontents fresh.

Cocktail Shaker - Essential for blending ingredients incocktails and mixed drinks. Use a short, sharp and snappy

shaking technique unless otherwise stated. There aremany cocktail shakers availablemostly all get the jobdone. Choose one that's right for you. Always pour theleast expensive ingredient into the cocktail shaker first,

then if you find you've made a mistake, you've not wastedthe expensive liquors.

Electric Blender - Many cocktails require a blender toblend the ingredients smoothly together. Useful for drinks

with fruit pieces or ice cream etc.

Grater - To grate spices like nutmeg and others.Ice Bucket - A metal or insulated ice bucket keeps your icecold and clean.

Ice Tongs and Scoops - Use these to add ice to drinks.Never handle ice with your hands, it's not only unhygienic,

but the heat from your hand will begin to melt the ice.Don't use glassware as a scoopit'll break or chip at best,

then you'll have blood and glass in your ice.Jigger - A measurement tool.

Juice Squeezer/Extractor - Needed for getting the mostjuice out of your fruits. It helps to soak citrus fruit in hot

water before squeezing.Bar Spoon - A bar spoon with a long handle and a muddlerend will allow you to mix and measure ingredients as well

as crush garnishes.Measuring Cups - Normally glass or chrome with

incremented measurements imprinted up the side. Theseare needed for accurate measurements. They usually

come with a set of measuring spoons which are neededfor the smaller quantities.


14/16

Mixing Glass - Useful for long drinks where it is required tomix the ingredients without shaking.

Sharp Knife - For cutting fruit and garnishes.Strainer - Removes the ice and fruit pulp from juices. This

may come with a cocktail shaker.

Mixers & Garnishes


15/16

Carbonated water (also called soda water, seltzer water,or sparkling water) - Basic

Cola - Coca-Cola, Pepsi, etc. - BasicGinger ale - Basic

Lemon SourLemon-lime soda - 7-UP, Sprite, etc. - Basic

Tonic water - BasicApple ciderCoconut milk

Cranberry juice - BasicGrape juice

Grapefruit juiceLemon juice - Basic

LemonadeLimeade

Olive juiceOrange juice - Basic

Pineapple juiceTomato juice - plain or flavored (V-8, Clamato, etc.)

Wheatgrass juiceCream

Half and half

Ice creamMilk


16/16

HoneyHot sauce - Tabasco sauce, etc.

Worcestershire sauceGrenadine - Basic

GarnishesLemon slice, twist, or wedge - BasicLime slice, twist, or wedge - Basic

Salt, coarse (applied to the rim of glasses) - BasicSugar, granulated or powdered - Basic

Carrot sticksCelery stalks (usually with leaves attached)

Cherries

Cinnamon, gratedCocktail olives (often stuffed with pimentos)Cocktail onions

Mint sprigs or leavesNutmeg, grated

Orange slice, twist, or wedgePineapple slice or wedge

PepperShrimp

StrawberriesWatermelon wedge

Different bar glasses

Date post:	06-Apr-2018
Category:	Documents
Upload:	ipyang-de-silva
View:	227 times
Download:	0 times

Organizational Chart of Beverages

Documents