An Overview of Spirits Production

had its alcoholis

At ts simplest. aspirit is an alcoholic beverege that hasoniy
However, process that
t h s 1s not the
strength.raIsed by distillation.
scommon to a Spirits. There are tQur Koy. Steps vove
n spint
ond
roduction:
processing9 the raw material, fermentation, distlatiorn
wnat happens after distillation C

Processing Raw Materials

Alm

aw.maferio ts tg createeugary lguid so thet

ypes
e T w o l e t a l s hmust oe o p l h n t o n g i n Atnough any plant chn De Lsed,

esity ony a small numtber are How these ere turned into s Sugary ig
covered in the following chapters that discu5s Indiduo0
rth

O5o etowatenaiout the dlsTler onen needs to0de woG

Each raw material has a unique set of fiavours

2 Fermentation
Aim
he main eim of fermentation s to
tuma sugaryliguid into analconolic liqul
How
Ailcohol is crested b y y e Yost aremicroorgans mat eaSID ano c e
De h g that the cist.ier wonts as we a Catbon d g 905. awOste

producr Alter fermentaton.thg oconalic.iaug stypiCally otOUnR DY

Fementation ais0 Crentes edra t u E I particular fruY avours are creaed

y y

NOTE
ALcoROLIC FERMENTATION
carbon diOx de e and
tells you how much

the lieuid is alcohol

waler water
Yeast
ug eat all the sugar olcohol

or of raw and turn t into alcohol

tavours of
mate taw material &
fermentatoi
 A OVERVIw OF SPRs PRODUCTON

3 Distilation
Am
he molh i O l l i o Is to soncentote the lnstot.alsohol m he fere

FHOW
g an alkabeiclaud into
v a u r by boiling t and then

eoholic ih0u8hOTo

DISTILLATION

1 Dstilation starts wth.afemsnted osohaljcC As n resut, when on icoholic quid Dois

he vepous that are created contan a i g e r
2 i e liquid is heated and proportion of nlcohiol than the tioiling liquid
to
brough to.1he boi
n orcer seporate the alcohol from the rest 4 The vapours creoted by boiling the olcohoi
liquid are collected anid condensed beck to a
can te 0Cvarntoge of olcohoilic strength then
lcohol in alcooe N liquid thothas a higher
the giginolu
temoerature than ruir Wator
termoctouC

olcohol 7 vapours condensed

water J09c
vOpours

4After Distillation
Aim

ohole
strength as required for the styie of spirit being made

How
The déferent options avalable to a distiler are explored in the following chapters
Here t s important tQ attess that what an Ihdividual distiler can do is often limited
by local los
 Brandy
Brandy is a word that can be used to describe any Spirit that
that has been
Smaoeom truit. Agrape brandy i5a wine
CISled. in this chapter w e will focus o n the
best-known
grape
Drandy, Cognac. which comes from south-west France. RAC

1 Processing Grapes
LUst De mede fromgrapes grown in a specific part of south
n o t h of the towno/ BorgeauxThese gropes gve
ity and figral fiavours. The grapes are pressed to rele5e theiE
2 Fermentation
his juice5 rull of SUgar.ano s fermented immediately to make 8 wine

POTSTILLS &Condenser
ype OLEOngEnser
still Head Tull of EO0 oE
e up h e hat is constanty
r O anad into
D
refreshed ne vepius
ne coneene pdss thfou9 tre

Pot
This holds the Bauig that s

going to be distilied

Heat Souree
are fheafO

Newly Made Spirit

Pot Still Distillation

tst distillation 2nd distillation

cnentdd dicoO
productofStdistllation product of 2nd distillatio
about 10 abv about 75% abv
about 25% aby
 BRANDY

3 Distillation
ne wine is then distilled org by le Cognac must be doubie dsled jn8.20
oo
41opu-nenS 2OGpresszsAqu
otwwIce.to produce.a sRit Pot stll spirits are relatively low.strEI9 a
This ls why pot stils ore used to miakoL0IR
oroctet
Oher spis

4After Distillation
ne ew states tha er cistation the.nswly.made. spintmu_t be ogec in oa
S or ate P c o n bDE chliecCognoc This oak ageing

g v e s the Cognec f i o v a u r o a n i l n d toost The best cognacs ore o

and
much logger then ths ando
toffee afemas. Extra complexily 58CnEvEC pyoendDg, 3R O ant c
Neory o eoanacs to be slightly sweetened Deroe
diluted and bottled

Focus on Processes After Distillation B) n ing done

Oak and Time

Oak ageing is normally measured in yearsDuring this time the spirit picks up

fiavour and colour from tne ookAlof the fiavours becomeconcentroted as wa

a n d a l c o h o l e v a p O r a t e through t h e s i g e s o f t h e b a r r e i s Very a g e d s p i n t s c o n nav

intenseand complex aromos of fruit coke, dried fruit and toffee

Adding Sweetness
Cognacs are typically signty sweetened with grope SUgas

Jribino. g
Types of Cognac

vs VsOP
Historically the
minimum age n m u n dge

2years years
Tequae ll

KEMY MARIN

very VEry sp teiol/suferi

sptcial
o)d fel2
 Vodka
ORCan be made anywhere.in tns worid. t can also be made from any
Ow material, What makes a spirit a vodka s.distlation stcength
Processing Raw Materials
here re some row
aY n
thot ere They are
minters commony e gu voda
gonpertcu
2Fermentation
Ornce a Ygu has been mbde, o e spiace
a Distillation
Vodia mu De disted to a streng 20Agyhe strength
ooeret
spirt can ony be pch rength of
tls.ouing pert of the proguctio AT this strength a spinit has virtualy no
avout ond Es correcty C2c

RAISING THE ABV WITH MULTIPLE DISTILLATION

Pot Stills
olumn Stills
distitlato heopen the
n s happen at same

othe 90e 00 top aLtDecui

ever cngineering alows

t s dstlations

Note
66066 spint Ths can alen
neutralspiits

Stacking distilations means a spit

can be
produced QuCHly

aicohol
water
 voDRA 7

4 After Distillation
hese sp boting strengt typicaly 40 abv
Focus on Processes After Distillation

Unaged
Al spirits re
compietezcolouns order
o presere this characi we yow soirit
S t o r e their spirits in stainless steel tanks

Dilution

he vest moyoity of spirts are duted wth aater.and sold at 405 aby Thg.main
to make tne Sps ROD ey mgnevels o goNol.nuto me
e makng t mpossiD 1otaste gr enoy.aso The dilution is the last thing
EOO D 9on vES dUGgTEompletely pure water to the
PrOceO Oony.liVOUr
Styles of Vodka

NeutralVodka
Most voka 5 mde to be asneutral as posible. It is this neutrality that hes made
NO SUSa.E9PL0 n ebo ecenttor macd oinks and coctou
Vodka with Some Character
ome vodkas retain
with those
nateer ine tiovours are 5tll
very lantcamnasE
of wniss RAnCnese vodKd5 are s seteSy ccssD
neutral but some fhints of the raw miateriel will show on ne ngiene pi

Inside a Column Still

Column se

The20pRte has the fhere is a constant

w ow C Spirit of e

E2-210by
Ehee

HOt alcoholic vapour

y enlets
 4
An Introduction to Tasting Spirits
spirits you need to take
a

the most out of tasting

o
n order to
get will
you toke this approach you
consistent approach with every sample. I
describe a spirit which you
notes that bccurately
be able to write tasting
the ruture
can refer back to in
to Tasting Spirits" will help you
The WSET Leve! 1 Systematic Approach it.
will show you how to use
to do this and your educator

wSET Level 1 Systematic Approach to Tasting Spirits

APPEARANCE
colouriess-lemon-gold-8amber- brown
Colour purpie-DlaCK
PnkTe ngyeow green- Diue-

NOSE
nounced
neutral-ight-medium- pronou
Intensity
Aroma c h a r a c t e r s t e s eg, Truity, oral, vegetabie, grain, spice, herb, oak

PALATE
herb, oak
Flavour characteristics 9.truity.
toral, vegetobie. grain, spice,

O h e r observations eg
sugar evel, texteVary 1mPs pierN
intsn short-medium-long
neutral-simple-some complexity-very compiOx

r u p a n n 9 Tor a Thsting

6ssess the appearonce of tne spint

O T ad that narrcws sowords thet09 Ths S
o a 3 easier fo BES2
9erng Tavous, 3C05 1OOAE ECRCO

Recommended Approach to Tasting Spirits

ATDOUg ey hiave bireody Deen diluted by the aistiile, sprits remain very strong
n y to make a fuly accurate assessment ot 0 5plt o
40%.aby and so we recommernd the toliowing approBcn

C l o r 05 US1 oz) of water

e late
5
Whisky/whiskey can be
must be made of grainsJThey
Whiskies are oak-aged spirits thatare and
made throughout the world
hought of as distilled beer They
he best known examples come from Scotland, the USA, Irelond, Canada
nd

Processing Grains
O Trom grai end the most important ones are
t jmaize)
a d hard and they are full of stardiThe starcth needs
be conveted to sug Retore a fermentaton can get underway 1he cl0s5IC
method is to let the gioiEGABINey O lof the werc First the groins go tmrouon

process aled maltng They are thegCuhed ond moaed wth water to cre

Malting aking a Sugary Liquid

Cshed

d5ed too

he gain

Crushing
me DoreY

The barleyY grows ddng water

ceatens chetcals.caliled

2 Fermentation

3 Distillation

dlstlief Cat do s bY e lav

potliut im some instances what a
mnno

4 After Distillation
n a and oncemauation is compiete. they arg blended
5 o r eCino
o the exoct style the producer is look
Mos Whisxies are diliuted to 407 abv prior to bofting
 wHISAYWHISKEY 11

Focus on Processes After

Distillation
New and Old Oak

9ve o wde range of flav nportantf

nge of the oak barel A newanai
ncudin9VoNGInpamon, cloes and cogonu)One of the bestoxONBles of this
ere theaw states distilers uist se new onk barres
w OO
o e ot
have Decn uSe0
Derore dre CO
harrole from D 02110.2 Duy most
O hoi

Blending
Blendingsa nugely atponOnL DOa O e Droucon
barre wl be unigue and sightly differer E22
must take these thiaVidu8t p3TS TOHake Up batches for their brands tis easier
bende to achieve this Fthey have lots of different types of base spirts
An exanpie of hoW this 1s Cone inbeiond is Shown in the section on Scon
whsky.Oeoll8DGOBOEO.O
onsistency MOSt COnsunmers expect their sPintto be consistent trom gne.

BComplexity Althougn some inovouaeS

they are tare anO
tae eb de
WEy ocrooUng comDCxIy dna oepth 3 0y Di
OS W citerent characteristics
Caramel colourin9
Spins
can vary co0derably from one barmel to another
This is a problem for lenoor who are striving for consistency. Tnerefore wnen
y oe nE contents of the qarels together to make up their batches they

ensure that each Datcn S S 6OMSSS000

NOTE
Blendin9

See it
produs
Cognac.

HO

Pot stilis in Scotland. A column stll in Kentucky

12 AN INTRODUCTION TO SPRITS

Scotch Whisky
be distiled
All Scotcrh whitky must
and then egedor
i n eotiand here are w tch Whisky
Ma Scotch Why and c
O
Single Malt Whisky
must be
g l e Malt Whiskies
GLAND
made from 1 0 0 bariey

distilled
Oeno Or whiskies from one dnaaY
with flavours o CoO
Y Spices There is one ome v
Me This c o m e s
ey,.tule es,es and
o that
This is dOne
wher he TeheotG
eroiE GEROGg
nt me eno

n t eourst
ng peat
Cess 1he Sahoke a creatoo 7 G tese
the ms

1ins nly a feW SingieM

hskies

Blended Scotch Whisky

)

G a rcy ever sold on5 SPU

n GShave a medium itensy n
car be pronounc0 TEE
en mait hiske

BLENDING WORKSs
A SCOTTISH
EXAMPLE OF MOW

Single Ma
o n Scotch Whisky
xta diversity is created by using
whiskies of differernt oges

iended
Colunin B t 0sh0abon
Gram wnAY Dcotchwhiaky
 wHISKYWHISKEY 13

Whiskey in the USA

CANADA
H)Bourbon ikd i
lar ho
dle
o can be made anywherein the USA but
T g
OOUio entucY
focioS deterrmine the style of ECA
Bourbon Weehgon DC
Las rigeies
A t least 51 per cent of the grain used must be
o n gins used ae barley, wheat and
oCTAN
tis typically made using a column A
still buto
the maximmum permitted
strength is low and the
piit produced has pronounced avous
.Thasto be aged in ney oak tbare
Altogether this means that Bourbon has pronounced and complex flavours ol
Sweetcor cereal, ruit venillo and coconut

Dtennessee
Tennessee Whiskey can only be tmode in the state of Terinessee It
t15 mboe in me
O erihessee. is made in the
sarhe way as Bourbon with one
the newiy made Spit
ust De passed hrougn
2e.Sso
ne chorcOa uSeo OOS 191 1CEOe a veY e t e Dutit doe5 temove O
eps
add any avour 1ogive the spirit asmoother character, This process does not

Rye
yea whskey s madeuinsexacty the same ways asBourbon except that at lenst
e d must be ye Rye gives the whiskey a slight scent of

On aCpicyip ery artOmas

Other Countries

) Irish Whiskey
The majority of Irish whiskies are made from a blend ot pot and column still spirits
They are typically lighter and smpgther in character than Scotch.whisky but the
amount of voriety and
choice5eue p
2anadian Whisky

canedian wnskies ore tmede using many cueren uror

s no y are yoicaily
he Dest

JapaneseWhisky

Japan produces whisky using the Scotish mode They produce both mait and
blended whiskies that are very elegant and refined
 Tasting Notes
waT Level1 Systemetic Approach te Tasting Spirts

-nge-elo een-

Other s e r v
ue
Firush
eue-

ppearan

Palaie

Appesa

Pulate
 6
Rum
The raw material used to
make rum 5 SUga e
Sugar cane grows in countries with a hot climate n
his s why rum production 1s Sented.intaese orcs
The classic
heartiland tor rum5 the carbbean,

Processing Sugar Cane

s hanvested ano s o foTeedse 0
once mied wth wate, can be fermented
RT.Y Dume mGoirom su Cane juicee often
Navery pronourceC s

E2mado
Molasses must be ga
trom no5CSO

S u g a r cane uice Molasses.

2 Fermentation
which in some
The fermetation can De Ueo t
romps

E Distilation

Once fermertation is compiete rum distilers hevea choice. They can make g-spt
fut of fevou anderaoeerusg pot stills Aematvely tney can proouce0S9

with a gSOUr intey using acolumn stil Some dstiliers make Doth ircs
 HUM 17

lavour lntensity and

Distiliation Streng
Neutra Pronounced
Light Medium
0 s l o O to

and eve
aply applies to high as ery Duncy
vodkn v Many white 9plben.rumy tol into
this style
EQurhon dnd loouins

Distillation Strength Plavour ntensiy

nign

high oW

4After Distillation
ome r u t s are
aged in oak nd eevelOp vanilia ne.awe ao
YE2 ONd he
Yode spirit remains uneh
changed
w
bie to ta aed Atthis point the blenderS are
s
S Spirits of different a o e s t o mak
esweetened and have their colour adjustedwitth caramel before the tovel
level o
cOnolis diluted with watet prior to bottling

Syles of Rum
AWhite Rums
r u 0reunageane colnutess. Most white rums have a lght flavour
have
oronouncen Otew white rums 0

Golden Rums
hese gOlden coloured rums Con a v e
e O PIiOnOUAESO lavour inenSy
depending on the benney nteataenbsyep en
combined with the qdee vOUs C 2y o 00 29 op

ageing They are often slightly sweet 2

DarkRums
hese rums are getpcoloueg ong byeically slignty sWeet The best have
intense and compliex flavours of drieg futs anG ieethat come from extended
a O h e r s are mede trom yqunger r u s uid gsta lot of their colour from

Ecolde and tacK the intensIty and complexity of aged rums

Tequila
equila is a spirit that can.only be miade
made
in
WIich is natve
ng the
Due agnve plant,
tO Mexico
Processing Blue Agave CO
h e o l u e 0 e hiat5 8

Surounded by eng
Mesico CRy
oCEAN
coetainsugar and needsfoungetp90
0EC92EI Ihs 1s dOne oy cOGRIng

the agave coresiD.Ove whct E

c ang sE ATer cooxi01GcESCLS fe 9
SWeet juce

2 Fermentation
r e a e 0g00y led that
00uces
can add
phet Sugars to the
guid betpre ferhet bur at le0stsT pe Cent of tne sugars

Harvesting agave. Cuting af the leaves Cooking the agave cores

 1EQURA 19

Crushing the cooked agave cores Pot stll distillation.

3 Distillation
Most lequilesareuepOt
p
aistiledu eto anotaby lowstreggth. This produces
0gave has very fecognisabie Dereosco
0

4After Distillation
Ater distilotion, the dstiler can choose whether.to age the newy mode spintor
e funaged. Aged Tequilas are rarely maturec for
he oBk oromes of vanila an spice can easily mask the 8gave charecter of thee
S9IL Caromet colouring may be used betore ailution

ypes of Tequila

Tequila 100% Agave and Tequila

005 8g0ve' on a Tequlla label indicates that only Qlue 09ave was USed to make

proounE2 SRarocet. Al other lequiles are

simply
Aryuneged oraged Teauila can either be a Tequila'"or tequile100% 0gave
Unaged Tequilas
Blancoor Silver-These unaged 1equlas, are noted tor thelt pure expression of
veOvous

Joven, Oro or Gold-Despite their colour, these Tegulas Ore also uinaged They
r e colgurco i t h catoneiand nave h e tavour sone edoes

Aged Tequilas
Reposado-These Tequlas are 0ged in oak tor between two.and 12 months
his produces a softer spint but they rarely have prominent oak fiavours and they
retain their Rronounced agave aoas
Añejo-These 1equilas have been aged in oak for at ieast 2 months hese
s p i r t s have both 0gove and o8k iovours
 8
Flavoured Spirits and Liqueurs
m i s group of spirits, a prodUcer does not havg 1O Start with a raw

a h fact most buy a pre-made.spIrt. The vast majority of these

pints ore made from the saG.neniSpt that redwtn water to
make odka. However, rum, whisky and
branoy ore oiso OCeRsionally used

(RAdding Flavour to Spirits

he bes
sprits get the lovousrom.naturn ngredients uch as tru
2 s h alios.onghdpices hese nre somietimes reterred to as totanicals ArtilreR

favours areaiso Lged. There are a mumiber of ways tavour CALDEadded to a

spit The hree most common techniques are redstleton, maceration and adaing

essences gt naturel or artfica tagurs

Redistillation
he s p t b piacec n botanc

soin
avo the St end the resulting distilate
typicalyiitensely favoured

TYPES OF FLAVOURED SPIRITS

BSpiced Rum
olden rum rocaly ssed ts fhe base fOSpiced rums and tie
Rum Brancy

Charactertul Spirits

Liqueurs
Whisky
Alaueit a avoured spirit tat has alO
Deen b

Co he tothods uted to aoC therm lo

d hor , to o clshedai the

e d by la to hee a minium level of sweetness Most lqueurs
p u n d Hatural colouring is used but these t o d e quicxly and

h e aitfica coloulinig s dly used 1o help MOp Ime c2O of a

Qeg s e Artificial colours also give producers a biroader range
m a n y producers take 0dvantage of this to

aueuis
 PLAVOURED sPRITS AND LIQUEURs 21

otancal

Maceration
he
CO O h e s p i l t end

can takea te
h e process can be speeormm
ocess
c8n olso De used fo D
SoODo

Adding Natural and

ArtificialFavoung
o t t o Se naturol botanicais

o r
rtificia
ery concentratoctiacten
with the spirik in nte thefo
OrOato

Vodka
avoured Vodka
hese vooR coe
wo vouscO0g

00ed through the use

ypicy

in

sin 58ovoureg at
sp aave the preoominan

Neutral 0 c Cs too ond citrusPiel

Spirit
rodistila t a i
made using

v o u r s are added after distilaton Gins aie

typicaly0 2
Note: Gins are typically Made usin9 neulral sprt but im

uhe USA other distiled spirits can be used

 Tasting Notes
wsET Level
1Stemat Apprech te Tasting
Spit

he u e

Appeerane

Appeasn

alate
 and Service of Spirits
Storage
because it is more
are unique
Among alcoholic beverages, spirits
than on their
ovwn.

them in mixed drinks or cocktails

c o m m o n to s e r v e
to have an
Cocktail culture is n o w very important
and it is heipful
elements.
appreciation of some
of the common

Storing Spirits
are bortled the majority of spirnts have a long sneit ife Howevet, thi
they
Once medn that fthey are n0estructiblee
Does not Spis idealy De
Shouid ata Goolna cOen
stored
e opened, beenopenedSDirts
OT O i g t t Once they have
aay
oxygenin the alr and thelr quelity anicnesS w start fo
will siowly reect with that are typicaly oweri oe,
hoppens faster tor liqueurs
Oehis
more quickily forony spirits bottigg atd05 abv once
process w a i s o hapDen to
because of the increose in treir exposiufe
a bothe beecomes over halft empty

Important Cocktail Ingredients

Three of
bartenders use a wide range of ingredients.
order 1o make cocktolis,
h b o r t a n t ore simpie y u p s tdt urces 070 Dter

he most

Simple Syrups
because withpre-madee
yrups preterred way ot Sweeterung a cocal their own and tms 5 ea5y
are
the

5 E e r o oEaS
d n y Dars ake
n
o do A commonly used yia EOOEnc or twO parE Sugar to oE 93 We to o n e
of one part sugar
ome sytups are rmade to slignty cterent tormuilation

pett weter
FruitThe best
Juices
bertenoen wll only us5e freshiy ed tTULCes Juices are very
Op 0 a 5 Wl prepare juice0 081cnes
2 E d C e o e 8 0 e Dpgo
needs and in busy bgrs they rnay prepareE SEvera batcns a g

Cocktail Bitters
Cocktal biters are a form of extremely piteaucuitadSpint They are an
gee E 0Dy ttenoe ds a SCRiang9 to add an extra dimension
 STORAGE AND SERviCE OF SPiRITS 25

Alcohol and Health

whenconsumed in moderation, alcohol ls not regorded as being hermful to one
eOn Fiowever alcohol cannsignificantly affect the behvigur of onyone who
OSmeS to0 Imn often in very Sgcially unacceptable and
O 50me peopie t can De highly dAngerovW
addictive and, when consurmed
Can have a negotive impact on Doth short-and long-term E ith ntosome
exces ture

dcOio5 not
considered socialy acceptable and its
consumption ts
therCtore
benned 0s a resut
m
coUnthes wnere
access
alcoholconsumption 5 permitted, most 9ovemmens co

to alcono and limit its

potentialy harmful effects
FOr the countries where there are no official
recommended that the goverriment guidellnes. it s
internationally recognised World Health organlzation low
SK responsible drinking guidelines are
followed Taking a unit as P m pure
notequvalent to abouSUmL or1OS1. 0Z. o Spiit ieitat
at 40
f aDy. tnese ore
Women should not drink more than two units a gay on average
For men, not more
than three unitSa day on average 6oml
I r y not to 9eml. in ey
exceed 1ourU sion.
ondny oine CCoSIon.
Dontdrink alcohof
in some situatio Such as when driVing, it
cetain work Situations and aDstain from pregnantorn
drinking at least once 6 wNeex
Men or women who
consistently drink more than these recommended leves may
Rcrease riSkS to tneir.nealt
Common Bar Equipment

2 Mixing Glass

They can be

1FineSieve
For some o c s gs of
thome shner is not

eted oyhea
Sge drad
comosetely remoed F
Olon
ths cae a fpe see s

Hawthorme Strainer

bime De
e po

w Bar Spoon
ulep Strainer
a
ls the salner thiat is used in The bar spoon s
teglwith
r ndion
with
sing s Once
bas been strred. the julep
umberofses Rcan pe ustO to
Cueniies of an

t n e t s e d lo separale the Bquid

fron the ice in the miang glass Dartende wal ugeo Sif6eA
 STORAGE AND SERVICE OF SPIRIT5 27

3 Muddler 4 Boston Shaker

This the ossic piese.nt.cocktaleaDent it comes in
Mddiers are made ot wood or
aEE Ond are tarcd stick-iike wODs ing gloss, which can De made OEILCSoiniesS steel
ODjectsthat are used to crusih E9la5s, and a Boston shaker cap, which is awoys made of stainies
Orecients For example, they steel The ingredients are (more often tha0.009 put
i i c e g n g the c a p p u s h e d i m l y o v e r t h e t o p 0 . 0 0
re ISed to help release some
cool
GC om truit ond aromas from ngredients can then be vigorously shaken.to.mix.toem.togetther,
Oves em down end oerete them. Thg give5 shaken drinks a very dierent
texture to stirred drinks

5 Bottle Pourers
Spirits that are commonly used in a

Da dle oten stoppedwitn8 botie

pOurer:1his limits the flow of liquid
Out of the
6 Jigger (measure)
bottle angd makes Iteaaier
Jiggers come in a variety of shapes and sizes but they
topouracCuretely intoa jigger
allservea common purpose, Each jgger is allbrate

fora particular serve syd they helpa bartender pour out

accurakeEdSUres Ihis is thee gasiest way to ensure
that cocktailis are made to a consistent standard
28 AN INTRODuCTION TO SPIRITS

Common Glasses

Highball or Collins
4)Cocktail or Martin
is glass
most Thisis a very versatile gloss that can
nis classishopsg Martini family, De used tor a umher ot.cierent
commoniy linked wth the
of cocktals. FHoWever, f 15 a s o Used Devoges ncluding soft drinks
used for
OF OfheCEnks tnat ore served without
ano p e e s s commonlythat quite
are
CE, 1 CRCktals mked dninks
or

heavily dluted with a mbxer and SEr

with a lgtoLice. These cocktals are

sometimes referred to as long drinks

Fashioned
Margarita Tumbler or Old
in common with the Martini giss, this This glass can be used tor serving
are
s used for wel-cmlcd drinks that are
SpIts neot. When drunk neat, spirits
often served with ice, termed on the
not served with jce i has a broader used
EOtonDy a5sociated fOckS This glass is also cormmoniy
fora number of whisky-basedcOCKtas
that are notsignificantly diluted, the
cOctail
DeREKnOwn of which has the same
name as the glass, Old Fashioned

Coupe Shot
This glass that wos historicaly used These very smalalasSes toke a single
to serve ampagrgsincreasingly measure gLSpiris that is typicallY
being isedby many barnendersinstead
of the MagAoges: Ihisis mOre to oo
drunk in one g
ofrand pgronnl preference
 STORAGE AMO SERVICE of swS 2 9

The Theory of Cocktails

There are hundreds of cocktails and an extensive range of ingredients ovaintie to

Dartendes As such t con eppear that they have ittle in.comnon However, t

notthe case. The aim ofany good bartenderis to make a balenced dink and ths
normaly achieved using two different sets of scales strongvs.sokand bite
SOur s sweet.There are olwoys exceptions but these basic rules help to unioc
wy the tbest cocktoils work

The great odvontage ofo cocktailjsIn that it ollows you to enjoy the flavous of a
SDintbut without the.high.alcohol. this set of scales the strong refers to thee
alcoholie corgponentof the drink ond the weak.refers to non-arconaTE liquids,
which ihclude fruit juices, sodo water ond Jonic water,

Bitter/Sour vs Sweet
Apart from dlLution, oneother way to sgften alcohol s to add sweetness The
Sweetne5s can come trom Sugar, Simple syrUp or froTa liaueur However a
cocktail is too sweetit will not be wel balanced. The balance to sweetness comes

om sour(acidic ingredientssuch as citrus juicesorbitteringredients, most

obviously cocktail bitters

PRACTICAL EXERCISE

A cocktail will be prepared to show how the theory works

Use the chart below to record the name, ingredients ond your impression

Name

Strong cokol Con-ton

Ingredient

Bitter/Sour Sweet
Ingredient ingredient

Jurlo bihy ingrieist, Syn.

Weak
Ingredient Aru Suic Geda
Torlc wotr