This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com).

It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

APERITIFS

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

APERITIFS
Denition Aperitifs means to open or drinks served at the start of a meal or before the meal to stimulate the appetite.

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

APERITIFS :: DIGESTIFS :: CORRECTIFS

Bitters Fortied Wines Aromatized Wines Liqueurs Waters Liquors

(non-alcoholic) and Beers

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

BITTERS
Bitters are avored with barks, roots, herbs and fruits resulting from both the infusion and distillation process. They are all very bitter with stomachic qualities. They can be drunk as an aperitif, correctif or digestif.

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

EXAMPLES OF BITTERS
1. Amer Picon Invented in 1835, it is pink-red in color and avored with quinine, herbs and orange peel. It has a wine and brandy base and is usually served with ice and water.

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

2. Angostura Takes its name from a town in Venezuela. However it is no longer produced there but in Trinidad. It is made from a rum base and avored with gentian and vegetable spices. It is an essential ingredient for making Pink Gin and Champagne cocktails.

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

3. Byrrh

Pronounced as beer, this style of bitter was rst made in 1866. It has a base of red wine and brandy and is avored with quinine and a variety of herbs.

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

4. Campari One of the most favored bitters and an excellent aperitif, it is usually served with ice and soda. The drink needs to be stirred or the ingredients may stay separate. When combined with sweet red vermouth it forms the refreshing Americano cocktail. It is pink and has a slight avor of orange peel and quinine. The recipe is secret but it contains herbs and spirit and is oak aged.

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

5. Fernet Branca

This popular pick-me-up was rst evolved in 1845. It includes ingredients like ginger and Chinese rhubarb which are macerated in white wine and brandy. It has a reputation for dispersing hangovers, but in Italy it is drunk as an aperitif, either neat or with soda.

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

6. Underberg A German herb avored bitter with a brandy base. It has been popular as an aperitif or a digestif for well over a century. It is marketed in single nip portions to be swallowed in one gulp. For a more relaxing drink soda water may be added.

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

FORTIFIED WINES

Fortied wines such as sherry, port, Madeira, Marsala and Malaga are wines which have been strengthened by the addition of alcohol, usually a grape spirit. These are known within the EU as liqueur wines or vins de liqueur.

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

AROMATIZED WINES
Aromatized wines that have been fortied. The basic wine is of ordinary quality and blended to a set style. Other ingredients include mistelle (unfermented grape juice with the addition of brandy), various avorings (herbs, roots, bark, owers and quinine) and sugar as sweetening.

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

STYLES OF VERMOUTH
DRY Martini Dry Cinzano Dry Chambery Noilly Prat SWEET Cinzano Bianco Cinzano Red Martini Sweet Red Noilly Prat Red Punt E Mes

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

VERMOUTH

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

ABSINTHE AND PASTIS

Absinthe was invented in the 18th century. The drink had a base of brandy and avorings of herbs, anise and wormwood (Artemisia absinthium). Pastis is the generic name for aniseed or licorice avored aperitifs made in he style of absinthe but without the high alcohol content or the wormwood avoring.

This presentation is a compilation created by Mr. Ashish Dighe (dighes@gmail.com). It has been created for the sole purpose of imparting a basic understanding of the topic for students learning basic and advanced Food and Beverage Service for FREE. This compilation cannot be sold, reproduced, copied for commercial gain or as reference material by an institution, school or college without written permission from the author.

Bitters - Usually served with water or soda in a 2:1 proportion or on the rocks. Use a 6 out measure on ice and add soda or iced water. Served in a Paris goblet or Highball glass. Fortied wines - (Sherry) - Fino, Amontillado and Manzanilla sherries are best served chilled or on the rocks. Other styles may include straight from the bottle, ideally into a copita - the traditional sherry glass. Fortied wines - (Port) - The better ports are normally served as an after-meal drink. They are usually served in a port or Dock glass and rarely chilled. Aromatized wines - Use a Paris goblet or a cocktail glass. Serve a 3 out measure either chilled or with ice, soda water, tonic water or lemonade. Pastis - Usually should be served with iced water in a Paris goblet or a Highball glass. The usual proportion is three parts water to one part of pastis, but extra water may be added if it is preferred weaker.

SERVICE

Presentation compiled by Ashish M. Dighe