Slide No Trainer Notes Trainer explains to trainees that spirits are a distilled alcoholic beverage made from a base of fruit or vegetable, indicating they form the basis of many cocktails and have various qualities commonly linked to price: Quality indicators such as of stars’, of time in wood/aged’, or – ‘Number ‘amount label’ and label’ ‘red ‘black Alcoholic strength with options including under-proof or over-proof – Flavours gins and vodkas may have a range of fruit-based flavour options – available. Class activity 1 General question and presentation – Trainer asks trainees to identify spirits used in cocktail mixing telling them to record the examples mentioned. Trainer should provide an example of each spirit (and variation) for trainees to view, smell and taste. Answers: Sprits include: Gin; Rum dark and white/clear, as well as gold; Brandy; Scotch; Irish – whisky; Bourbon; Tequila; Cognac; Ouzo. Class activity 2 Internet research – Trainer provides computers and Internet access to trainees and asks them to visit sites providing information on spirits, read the information provided, take notes and follow appropriate links: . Trainer debriefs with trainees to ensure they have captured all relevant information. Slide Slide No Trainer Notes Trainer advises trainees that for making cocktails there will be little need for wine but the following can be required: Red table wine for making sangria, glogg and some punches – Still, white wine for making spritzers, white wine sangria and some punches – Sparkling wine for making buck’s fizz, black velvet and blushing bride. – Class activity Presentation –
Slide No Trainer Notes Trainer explains to trainees that spirits are a distilled alcoholic beverage made from a base of fruit or vegetable, indicating they form the basis of many cocktails and have various qualities commonly linked to price: Quality indicators – such as ‘Number of stars’, ‘amount of time in wood/aged’, or ‘red label’ and ‘black label’ Alcoholic strength – with options including under-proof or over-proof Flavours – gins and vodkas may have a range of fruit-based flavour options available. Class activity 1 – General question and presentation Trainer asks trainees to identify spirits used in cocktail mixing telling them to record the examples mentioned. Trainer should provide an example of each spirit (and variation) for trainees to view, smell and taste. Answers: Sprits include: Gin; Rum – dark and white/clear, as well as gold; Brandy; Scotch; Irish whisky; Bourbon; Tequila; Cognac; Ouzo. Class activity 2 – Internet research Trainer provides computers and Internet access to trainees and asks them to visit sites providing information on spirits, read the information provided, take notes and follow appropriate links: . Trainer debriefs with trainees to ensure they have captured all relevant information. Slide Slide No Trainer Notes Trainer advises trainees that for making cocktails there will be little need for wine but the following can be required: Red table wine – for making sangria, glogg and some punches Still, white wine – for making spritzers, white wine sangria and some punches Sparkling wine – for making buck’s fizz, black velvet and blushing bride. Class activity – Presentation
TG_Prepare_and_serve_cocktails_refined.docx