# Hospodality — Drinks: cocktails, spirits, wine, beer, coffee Source: https://www.hospodality.com · hello@hospodality.com ## Drinks (319) ### Classic cocktails #### Negroni The equal-parts aperitivo that taught a generation of guests to love bitterness. It is often credited to a Florentine count who asked for his Americano to be stiffened with gin around 1919, though the story is hard to verify. Build it over a single large block of ice so dilution stays slow, and stir properly rather than just pouring. A bartender's tip: a London Dry with assertive juniper holds its own against the Campari; softer gins disappear. Offer it as the perfect pre-dinner drink and suggest a Negroni Sbagliato for anyone wanting something lighter. - Spec: 25ml gin, 25ml Campari, 25ml sweet vermouth - Method: stir, or build over ice - Glass: rocks with a large cube - Garnish: orange twist or half wheel #### Old Fashioned The original definition of a cocktail: spirit, sugar, water and bitters. Nineteenth-century drinkers began asking for whiskey 'the old-fashioned way' as fussier drinks took hold, which is where the name is usually said to come from. Modern bars use sugar syrup rather than muddling a cube with soda, which gives a cleaner, more consistent drink. Stir in the mixing glass over plenty of ice and strain onto a fresh large cube. Tip: express the orange peel over the surface and rub the rim, then taste for dilution; it should feel silky, never hot. - Spec: 50ml bourbon or rye, 5-7.5ml sugar syrup (2:1), 2-3 dashes Angostura - Method: stir - Glass: rocks with a large cube - Garnish: orange twist; cherry optional #### Manhattan Whiskey, sweet vermouth and bitters, stirred and served up: one of the great nineteenth-century drinks. The tale linking it to a New York club banquet is widely repeated but doubtful, so tell it with a smile. Rye gives the classic spicy backbone; bourbon makes a rounder, sweeter drink. Keep vermouth fresh and refrigerated, because oxidised vermouth is the most common reason a Manhattan tastes flat. Tip: chill the coupe beforehand and stir for around 20 to 30 seconds. A Perfect Manhattan splits the vermouth between sweet and dry. - Spec: 50ml rye, 25ml sweet vermouth, 2 dashes Angostura - Method: stir and strain - Glass: chilled coupe or Nick and Nora - Garnish: cocktail cherry #### Dry Martini The most personal drink on the list: every guest has their own ratio, so ask rather than assume. Early martinis were sweeter and wetter, drying out through the twentieth century until some drinkers barely let the vermouth near the glass. The widely accepted modern bar spec sits around five or six parts gin to one of dry vermouth. Tip: stir, don't shake, unless asked; shaking clouds the drink and adds ice chips. Ask 'olive or twist?' and 'how dry?' every time. Keep glasses in the freezer and vermouth in the fridge. - Spec: 60ml gin, 10-15ml dry vermouth (house ratios vary) - Method: stir and strain - Glass: frozen martini or Nick and Nora - Garnish: lemon twist or olive #### Vodka Martini A cleaner, softer cousin of the gin martini, and frequently requested shaken thanks to its film fame. Shaking gives a colder, slightly cloudy drink with tiny ice shards; stirring keeps it clear and glossy. Both are legitimate if that is what the guest wants. Tip: because vodka has little aroma, the vermouth and garnish do more of the talking, so use fresh vermouth and a good expressed lemon peel or quality olives. Confirm dryness and whether they want it dirty before you start. - Spec: 60ml vodka, 10ml dry vermouth - Method: stir, or shake if requested - Glass: frozen martini - Garnish: lemon twist or olive #### Dirty Martini A martini seasoned with olive brine, popular with guests who love savoury flavours. The quality of brine makes or breaks it: tinned-olive liquid can be harsh and metallic, so many bars use brine from good Spanish or Italian olives or a dedicated commercial brine. Ask how dirty: a splash, dirty, or 'filthy'. Tip: brine adds salt and dilution, so cut the vermouth back accordingly and stir rather than shake to keep texture. Garnish with two or three olives on a pick, and keep opened olives refrigerated with a date label. - Spec: 60ml gin or vodka, 5-10ml dry vermouth, 10-15ml olive brine - Method: stir and strain - Glass: frozen martini - Garnish: olives #### Gibson Essentially a dry martini garnished with a cocktail onion instead of an olive or twist. Origin tales vary and none is certain. The onion lends a faintly sweet, savoury, pickled note that suits a very dry spec. Tip: good pickled silverskin onions matter; some bars make their own with a light vinegar, sugar and spice pickle. Mention it to martini drinkers who fancy something different, and pair it with oysters or salty bar snacks. - Spec: 60ml gin, 10ml dry vermouth - Method: stir - Glass: chilled martini - Garnish: cocktail onions #### Vesper A literary martini made famous by a spy novel, mixing gin and vodka with an aromatised wine. The original aperitif named in the book has since been reformulated, so modern bars commonly use Cocchi Americano or Lillet Blanc as the nearest match. It is strong, so serve a measured pour and say so. Tip: although the book says shake, many bartenders stir for texture; ask the guest. Mind your licensing measures, as this is a big drink. - Spec: 45ml gin, 15ml vodka, 7.5ml Lillet Blanc or Cocchi Americano (modern adaptation) - Method: shake or stir - Glass: chilled coupe or martini - Garnish: thin lemon peel #### Daiquiri Rum, lime and sugar, the bartender's handshake and a true test of balance. The drink is often credited to American engineers working near Santiago de Cuba around 1900, though rum, lime and sugar were combined long before. Use a light, clean rum and fresh lime squeezed that day. Tip: shake hard and short with good ice and fine strain into a chilled coupe; taste every batch of lime, because acidity changes through the season. A great daiquiri should be bright, cold and gone in a few sips. - Spec: 50ml light rum, 25ml fresh lime, 15-20ml sugar syrup (1:1) - Method: shake and fine strain - Glass: chilled coupe - Garnish: lime wheel or none #### Hemingway Daiquiri Also called the Papa Doble, this variation adds grapefruit and maraschino and was linked to a famous writer's Havana bar habit, so legend says. It is sharper and drier than a classic daiquiri. Tip: maraschino liqueur is potent and floral; measure it precisely, because a few millilitres too many can swamp the drink. Fresh pink grapefruit gives the best colour and sweetness. - Spec: 50ml light rum, 20ml lime, 15ml grapefruit, 7.5ml maraschino, 5ml syrup - Method: shake and fine strain - Glass: chilled coupe - Garnish: grapefruit twist #### Mojito Cuba's refreshing highball of rum, mint, lime, sugar and soda, and one of the busiest drinks on a summer bar. Its roots are often traced to older Cuban mint-and-rum drinks. Tip: press the mint gently rather than pulverising it, or you release bitter chlorophyll and shreds that clog straws. Spank a sprig for the garnish to release its aroma. Batch lime and syrup for speed on busy nights, but always add mint fresh. Crushed ice gives the classic look; cubed ice dilutes more slowly. - Spec: 50ml white rum, 25ml lime, 15-20ml sugar syrup, 8-10 mint leaves, soda top - Method: muddle gently, churn with crushed ice - Glass: highball - Garnish: mint sprig #### Margarita Tequila, orange liqueur and lime: the world's favourite tequila drink. Several people and bars claim its invention from the 1930s to 1940s and none is proven, so present it as a much-disputed story. Use 100% agave blanco tequila for a clean, vegetal bite. Tip: offer the salt rim on half the glass so guests can choose, and apply salt only to the outside so it doesn't fall into the drink. Fresh lime is non-negotiable; pre-mixed sour mix is the quickest way to an ordinary margarita. - Spec: 50ml blanco tequila, 20ml triple sec or Cointreau, 25ml lime (a little syrup to taste) - Method: shake - Glass: coupe or rocks - Garnish: salt rim, lime wheel #### Tommy's Margarita A modern classic from a San Francisco Mexican restaurant in the late twentieth century that swapped orange liqueur for agave syrup, letting the tequila speak more clearly. It is now on menus worldwide. Tip: agave syrup is sweeter than sugar syrup, so start low and adjust; dilute it 1:1 with water for easier pouring. It is a brilliant showcase for a quality reposado or blanco. - Spec: 50ml blanco tequila, 25ml lime, 12.5-15ml agave syrup - Method: shake - Glass: rocks over ice - Garnish: lime wedge, optional salt #### Paloma Mexico's everyday highball, tequila with grapefruit soda and lime, arguably drunk more at home there than the margarita. Bars often build a fresh version with grapefruit juice, lime, a touch of syrup and soda. Tip: a pinch of salt or a salted rim lifts the grapefruit beautifully. It is a superb pitch to guests who find margaritas too sharp and want something long and refreshing. - Spec: 50ml tequila, 15ml lime, grapefruit soda to top (or 50ml grapefruit juice, 10ml syrup, soda) - Method: build - Glass: highball - Garnish: grapefruit wedge, salt rim optional #### Mezcal Negroni A simple swap that turns the Negroni smoky and earthy, now a fixture on agave-minded menus. The roasted agave notes play surprisingly well with Campari's bitterness and vermouth's sweetness. Tip: pick a balanced espadin mezcal rather than an extremely smoky one, or the drink becomes one-dimensional. Flame or express an orange peel for aroma and offer it to Negroni lovers wanting a change. - Spec: 25ml mezcal, 25ml Campari, 25ml sweet vermouth - Method: stir - Glass: rocks with large cube - Garnish: orange peel #### Oaxaca Old Fashioned A modern classic from the New York agave scene of the 2000s, splitting reposado tequila with mezcal and sweetening with agave. It introduced many drinkers to mezcal. Tip: a flamed orange peel is traditional and adds a lovely toasted aroma, but do it safely and away from guests' faces. Mole or chocolate bitters can stand in for Angostura for extra depth. - Spec: 45ml reposado tequila, 15ml mezcal, 5ml agave syrup, 2 dashes Angostura - Method: stir - Glass: rocks with large cube - Garnish: flamed orange peel #### Whisky Sour Spirit, citrus, sugar and often egg white: the sour template at its most comforting. Sours were standard by the mid nineteenth century. Egg white gives a silky foam and softens acidity; aquafaba or a commercial foamer works for vegan guests. Tip: dry shake without ice first to build foam, then shake hard with ice, or use the reverse dry shake for a denser head. Always tell guests when a drink contains egg, and use pasteurised whites if your policy requires. - Spec: 50ml bourbon, 25ml lemon, 20ml sugar syrup, 20ml egg white (optional), dash Angostura - Method: dry shake, then shake with ice - Glass: rocks or coupe - Garnish: bitters drops, cherry or lemon #### Amaretto Sour Long dismissed as a sweet nightclub drink, the amaretto sour was rehabilitated by a modern version that adds a measure of cask-strength bourbon for backbone. The result is nutty, rich and balanced. Tip: the bourbon is not optional if you want depth, and fresh lemon is essential. Flag almond flavour clearly to guests asking about allergies, although amaretto flavour can come from apricot kernels; check your brand's allergen information. - Spec: 35ml amaretto, 15ml cask-strength bourbon, 25ml lemon, 5ml syrup, 15ml egg white - Method: dry shake then shake - Glass: rocks - Garnish: lemon twist, cherry #### Pisco Sour The national drink claimed by both Peru and Chile, which is a lively conversation in itself. It is often credited to an American bartender in Lima in the 1920s. Pisco, lime, sugar and egg white are shaken to a thick foam and finished with drops of aromatic bitters. Tip: the bitters are for aroma, so place them on the foam and drag a cocktail stick through for a neat pattern. Peruvian pisco is unaged and unblended with water, giving pure grape character. - Spec: 50ml pisco, 25ml lime, 20ml sugar syrup, 20ml egg white - Method: dry shake then shake - Glass: coupe or rocks - Garnish: Angostura or Amargo drops #### Gimlet Gin and lime, often linked to sailors' use of preserved lime to ward off scurvy, though the drink's naming story is uncertain. The traditional version uses lime cordial; modern bars often prefer fresh lime and syrup or a house cordial. Tip: a homemade lime cordial made with zest, sugar and citric acid gives the best of both worlds, bright and stable. Serve it ice cold; it should be sharp, clean and slightly sweet. - Spec: 50ml gin, 20-25ml lime cordial (or 20ml lime, 15ml syrup) - Method: shake or stir - Glass: chilled coupe or rocks - Garnish: lime wheel #### Tom Collins A tall, sparkling gin sour that gave its name to the Collins glass. Early versions used Old Tom gin, which is slightly sweeter. Tip: shake the gin, lemon and sugar, strain over fresh cubed ice and top with chilled soda; adding soda to the shaker kills the bubbles. Use plenty of ice and a cold glass so it stays lively. A John Collins is the whiskey version in some traditions, gin in others; ask the guest. - Spec: 50ml gin, 25ml lemon, 20ml sugar syrup, soda to top - Method: shake, strain, top - Glass: Collins - Garnish: lemon wheel, cherry #### French 75 Gin, lemon and sugar topped with champagne, named after a French artillery piece and documented from the 1920s, though early recipes varied. It is celebratory, crisp and deceptively strong. Tip: shake the base and strain into a flute, then top slowly with chilled sparkling wine to avoid it foaming over. Some bars use cognac as in certain older recipes; offer both when the moment suits. English sparkling wine makes a lovely local version. - Spec: 30ml gin, 15ml lemon, 10ml sugar syrup, top with champagne (about 75ml) - Method: shake base, top with fizz - Glass: flute or coupe - Garnish: lemon twist #### Aperol Spritz Venice's orange aperitivo, and arguably the most sold cocktail in Britain each summer. The widely publicised ratio is three parts prosecco, two parts Aperol, one part soda. Tip: build over plenty of ice in a large wine glass, add the prosecco first so the Aperol doesn't sink, then the Aperol and a splash of soda. Stir gently and garnish with an orange slice. Push it as an easy, lower-strength opener, but be honest that it isn't low alcohol. - Spec: 75ml prosecco, 50ml Aperol, 25ml soda - Method: build over ice - Glass: large wine glass - Garnish: orange slice #### Negroni Sbagliato Literally the 'mistaken' Negroni, said to have been born in a Milan bar when sparkling wine was grabbed instead of gin. It is lighter, fizzier and more sessionable than its parent. Tip: build over ice with the Campari and vermouth, then top with prosecco and stir only once to keep bubbles. It makes a great welcome drink, and pairs well with salty aperitivo snacks like olives and crisps. - Spec: 25ml Campari, 25ml sweet vermouth, top with prosecco - Method: build - Glass: rocks or wine glass - Garnish: orange slice #### Americano The Negroni's lighter ancestor: Campari and sweet vermouth lengthened with soda, a Milanese café favourite. The name is said by some to nod to American visitors' fondness for it, but treat that cautiously. It is a superb lower-alcohol aperitif. Tip: use well-carbonated soda and lots of ice, and keep it simple. Recommend it to guests who love bitter flavours but want to pace themselves. - Spec: 30ml Campari, 30ml sweet vermouth, soda to top - Method: build - Glass: highball - Garnish: orange slice #### Boulevardier A whiskey Negroni, credited in a 1920s Paris bar book to an American expatriate magazine editor. Bourbon gives warmth and sweetness; rye adds spice. Many modern bars push the whiskey up slightly so it doesn't feel syrupy. Tip: stir it down well and serve either up or on a big cube. It is the perfect pitch to whisky drinkers who say they don't like Campari. - Spec: 40ml bourbon or rye, 25ml Campari, 25ml sweet vermouth - Method: stir - Glass: coupe or rocks - Garnish: orange twist #### Sazerac New Orleans' signature drink, rye or cognac with sugar and Peychaud's bitters in an absinthe-rinsed glass. Early versions are said to have used cognac before phylloxera hit French vineyards, after which rye took over; the precise history is debated. Tip: rinse the chilled glass with absinthe and discard the excess, stir the rest separately, and serve with no ice. Express the lemon peel over the top and, traditionally, don't drop it in. - Spec: 50ml rye (or cognac), 5ml sugar syrup, 3 dashes Peychaud's, absinthe rinse - Method: stir, strain into rinsed glass - Glass: chilled rocks, no ice - Garnish: lemon peel expressed and discarded #### Vieux Carré A rich New Orleans stirred drink from the 1930s, combining rye, cognac, sweet vermouth, Bénédictine and two bitters. The name refers to the French Quarter. It is layered, spicy and herbal. Tip: Bénédictine is sweet and powerful, so measure a barspoon precisely. Serve over a large cube and recommend it as an after-dinner sipper for guests who like Manhattans. - Spec: 25ml rye, 25ml cognac, 25ml sweet vermouth, 5ml Bénédictine, dash Angostura, dash Peychaud's - Method: stir - Glass: rocks with large cube - Garnish: lemon twist or cherry #### Corpse Reviver No. 2 A pre-Prohibition style 'hair of the dog' revived in modern bars, made with equal parts gin, Cointreau, Lillet Blanc and lemon, with an absinthe rinse. Classic bar books warned that several taken together would undo the cure, which is worth repeating with a responsible smile. Tip: equal parts make it easy to remember, but too much absinthe dominates, so rinse rather than pour. It is bright, citrusy and aromatic. - Spec: 20ml gin, 20ml Cointreau, 20ml Lillet Blanc, 20ml lemon, absinthe rinse - Method: shake and fine strain - Glass: coupe - Garnish: orange twist or cherry #### Last Word A Prohibition-era equal-parts drink of gin, green Chartreuse, maraschino and lime, revived in the early 2000s by a Seattle bar and now a modern classic. It is herbal, sharp, sweet and pungent all at once. Tip: equal parts is the classic spec, but some bars lift the gin slightly; shake hard and fine strain. It has inspired countless riffs, such as the Paper Plane and the Naked and Famous. - Spec: 22.5ml gin, 22.5ml green Chartreuse, 22.5ml maraschino, 22.5ml lime - Method: shake and fine strain - Glass: coupe - Garnish: none or cherry #### Paper Plane A modern classic from the late 2000s, an equal-parts riff on the Last Word using bourbon, Aperol, Amaro Nonino and lemon. It is bittersweet, approachable and easy to remember. Tip: Amaro Nonino has a distinctive orange and caramel character; substitutes change the drink noticeably. Shake and serve up. A great introduction to amaro for curious guests. - Spec: 22.5ml bourbon, 22.5ml Aperol, 22.5ml Amaro Nonino, 22.5ml lemon - Method: shake and fine strain - Glass: coupe - Garnish: none, or a small paper plane #### Penicillin A modern classic from New York in the mid 2000s: blended Scotch with lemon and honey-ginger syrup, topped with a float of smoky Islay whisky. It tastes like a soothing remedy, hence the name, though of course it is no such thing. Tip: make the honey-ginger syrup with fresh-pressed ginger for real heat. Float the Islay malt over the back of a barspoon so the smoke greets the nose first. - Spec: 50ml blended Scotch, 22.5ml lemon, 22.5ml honey-ginger syrup, 7.5ml Islay float - Method: shake, strain over ice, float - Glass: rocks - Garnish: candied ginger #### Bramble A British modern classic created in a London bar in the 1980s: a gin sour over crushed ice with blackberry liqueur drizzled through. It is fruity, tart and photogenic. Tip: pour the crème de mûre slowly over the top so it bleeds down through the crushed ice for the signature look. Fresh blackberries in season make a beautiful garnish. Use a London Dry gin to keep it crisp. - Spec: 50ml gin, 25ml lemon, 10-15ml sugar syrup, 15ml crème de mûre - Method: shake or build, drizzle liqueur - Glass: rocks with crushed ice - Garnish: blackberry, lemon slice #### Espresso Martini The modern classic that refuses to go away, created in London in the 1980s by a bartender asked for a drink to wake a guest up and then calm them down, as the story usually goes. Vodka, coffee liqueur and fresh espresso are shaken hard for a thick crema. Tip: use freshly pulled espresso, cooled slightly, and shake very hard; the foam comes from coffee oils and aeration. Three beans on top is the convention. Mention the caffeine to late-night guests. - Spec: 50ml vodka, 25ml coffee liqueur, 25ml fresh espresso, 5-10ml syrup to taste - Method: shake hard, fine strain - Glass: chilled coupe or martini - Garnish: three coffee beans #### Pornstar Martini A British modern classic created in London in the early 2000s, combining vanilla vodka, passion fruit, lime and vanilla sugar, served with a shot of sparkling wine on the side. Its name can raise eyebrows; many venues list it as a Passion Fruit Martini. Tip: half a fresh passion fruit floated on top is the signature; the sidecar of prosecco is meant to be sipped alongside. Balance sweetness with fresh lime. - Spec: 40ml vanilla vodka, 15ml passion fruit liqueur, 30ml passion fruit purée, 15ml lime, 10ml vanilla syrup - Method: shake - Glass: coupe, with a shot of sparkling wine - Garnish: half passion fruit #### Cosmopolitan A late twentieth-century classic of citrus vodka, triple sec, cranberry and lime, which became a pop-culture icon in the 1990s. Several bartenders on both US coasts are credited, and the claims overlap. Tip: it should be blush pink, not red; go easy on the cranberry. Use fresh lime and flame an orange zest for aroma. Done well it is tart and elegant rather than sugary. - Spec: 40ml citrus vodka, 15ml Cointreau, 15ml lime, 30ml cranberry juice - Method: shake and fine strain - Glass: chilled martini or coupe - Garnish: orange or lime twist #### Moscow Mule Vodka, ginger beer and lime, popularised in America in the 1940s through a marketing partnership that also made the copper mug famous. Tip: a spicy ginger beer makes all the difference; a squeeze of fresh lime and plenty of ice keep it bright. Copper mugs look great but need careful cleaning; unlined copper can react with acidic drinks, so choose lined mugs and check your supplier. Variations include the Kentucky Mule with bourbon and the Mexican Mule with tequila. - Spec: 50ml vodka, 15ml lime, 100-120ml ginger beer - Method: build - Glass: copper mug or highball - Garnish: lime wedge, mint #### Dark 'n' Stormy Bermuda's highball of dark rum and ginger beer, famously trademarked by a rum producer, so technically the name refers to a specific brand pairing. Tip: pour the ginger beer over ice first and float the dark rum on top for the stormy cloud effect. A squeeze of lime is optional but welcome. It is a simple, high-margin sell on a sunny terrace. - Spec: 50ml dark rum, 100ml ginger beer, lime wedge - Method: build, float rum - Glass: highball - Garnish: lime wedge #### Mai Tai The tiki icon, generally credited to a California bar in 1944, though a rival claim exists. The original style blends aged rums with lime, orange curaçao and orgeat, and is not the red juice-laden version some holiday bars serve. Tip: orgeat quality is crucial; make your own or buy a good almond syrup, and note the nut allergen. Serve over crushed ice with a spent lime shell and a generous mint sprig. - Spec: 50ml aged rum blend, 25ml lime, 15ml orange curaçao, 15ml orgeat, 5ml syrup - Method: shake, serve over crushed ice - Glass: rocks or tiki mug - Garnish: mint sprig, lime shell #### Zombie A notoriously strong tiki drink from the 1930s, with a secret recipe that was later reconstructed by drinks historians. It blends multiple rums with lime, grapefruit, falernum, cinnamon syrup, grenadine, absinthe and bitters. Many bars historically limited guests to two, which is a responsible policy worth keeping. Tip: batch the spice mix ahead and measure carefully; this is a drink where balance across many ingredients matters. - Spec (widely used reconstruction): 45ml gold rum, 45ml dark Jamaican rum, 30ml overproof rum, 20ml lime, 15ml grapefruit, 15ml falernum, 10ml cinnamon syrup, dash absinthe, dash Angostura - Method: flash blend or shake with crushed ice - Glass: tall tiki mug - Garnish: mint sprig #### Piña Colada Puerto Rico's creamy rum, pineapple and coconut drink, with rival claims from two San Juan establishments in the 1950s and 60s. Tip: blend with ice for the classic frozen texture, or shake with crushed ice for a lighter version. Use a good cream of coconut, fresh pineapple juice and a quality rum. Garnish with a pineapple wedge and a cherry. Warn guests about coconut and dairy content where relevant. - Spec: 50ml white rum, 30ml cream of coconut, 50ml pineapple juice, 10ml lime - Method: blend or shake - Glass: hurricane - Garnish: pineapple wedge, cherry #### Jungle Bird A Kuala Lumpur hotel creation of the 1970s that became a modern classic when revived by tiki enthusiasts. Dark rum and Campari meet pineapple and lime: bitter, tropical and unusual. Tip: a blackstrap or rich Jamaican rum gives the best depth. It is an excellent pitch for Negroni lovers who want a holiday mood. - Spec: 45ml dark rum, 20ml Campari, 45ml pineapple juice, 15ml lime, 10ml demerara syrup - Method: shake - Glass: rocks - Garnish: pineapple fronds or wedge #### Painkiller A British Virgin Islands beach-bar drink of dark rum, pineapple, orange and cream of coconut, dusted with nutmeg. Like the Dark 'n' Stormy, the name is associated with a trademarked rum brand. Tip: freshly grated nutmeg is essential; the aroma makes the drink. Serve over crushed ice and adjust the rum to your licensing measure. - Spec: 60ml dark rum, 120ml pineapple, 30ml orange juice, 30ml cream of coconut - Method: shake - Glass: highball or tiki mug - Garnish: grated nutmeg, orange #### Hurricane New Orleans' passion-fruit rum punch from the 1940s, served in the curvy glass that shares its name. Tip: make it with real passion fruit syrup and fresh citrus rather than a neon mix. It is fruity and strong; serve a measured pour. Pitch it at parties and festival-themed nights. - Spec: 50ml dark rum, 50ml light rum, 25ml lime, 25ml passion fruit syrup, 10ml grenadine (modern versions vary) - Method: shake - Glass: hurricane - Garnish: orange, cherry #### Caipirinha Brazil's national cocktail, cachaça with muddled lime and sugar. Cachaça is made from fresh sugarcane juice, giving a grassy, funky character different from molasses rum. Tip: cut the lime into wedges and remove the white pith core to cut bitterness, then muddle firmly with sugar to extract oils from the skin. Build in the glass and fill with crushed ice. Variations swap fruit or use vodka (a Caipiroska). - Spec: 50ml cachaça, half a lime in wedges, 2 barspoons sugar (or 15ml syrup) - Method: muddle and build - Glass: rocks with crushed ice - Garnish: the lime itself #### Bloody Mary The brunch staple of vodka and seasoned tomato juice, often credited to a Paris bar in the 1920s and later refined in New York, though accounts differ. Every bar should have a house mix it is proud of. Tip: roll the drink between two tins rather than shaking, which keeps tomato juice from turning frothy and thin. Season with Worcestershire sauce, hot sauce, celery salt, black pepper and lemon. Ask about spice levels, and flag fish in Worcestershire sauce for allergy-conscious guests. - Spec: 50ml vodka, 100ml tomato juice, 15ml lemon, Worcestershire and hot sauce to taste, salt and pepper - Method: roll - Glass: highball - Garnish: celery stick, lemon wedge #### Bloody Caesar Canada's answer to the Bloody Mary, made with clam-tomato juice and usually a celery-salt rim, created in Calgary in 1969 according to the most common telling. Tip: rim the glass with celery salt before adding ice, and keep the clam juice cold. Let shellfish-allergic guests know it contains clam. It is a great talking point on brunch menus. - Spec: 45ml vodka, 120ml Clamato, 2 dashes Worcestershire, 2 dashes hot sauce, lime - Method: build - Glass: highball with celery-salt rim - Garnish: celery, lime #### Gin and Tonic Britain's great highball, born of colonial-era quinine tonic and now a canvas for endless gins. The key to a brilliant serve is cold: frozen-cold glass, lots of large ice, chilled tonic and gin. Tip: pour tonic down a barspoon to protect bubbles, and match the garnish to the gin's botanicals rather than defaulting to lime. A ratio of one part gin to two or three parts tonic suits most palates. Offer light tonic for guests watching sugar. - Spec: 50ml gin, 100-150ml tonic water - Method: build over plenty of ice - Glass: highball or copa - Garnish: lime, lemon, or a botanical match #### Gin Fizz Gin, lemon, sugar and soda, shaken and served without ice in a small highball. It predates the Collins in many bar books and is shorter and frothier. Tip: shake hard and long, especially if adding egg white for a Silver Fizz, then top with soda straight from a cold siphon. Serve immediately; a fizz is meant to be drunk while it fizzes. - Spec: 50ml gin, 25ml lemon, 15ml syrup, soda to top - Method: shake, strain, top with soda - Glass: small highball or fizz glass, no ice - Garnish: lemon twist #### Ramos Gin Fizz New Orleans' famous foamy fizz from the late nineteenth century, with cream, egg white and orange flower water. Legends describe lines of bartenders shaking in relay. Tip: dry shake hard, shake with ice, strain into the glass, rest briefly, then top with soda slowly so the foam rises above the rim. Orange flower water is potent; a few drops suffice. Warn guests it takes time to make and contains dairy and egg. - Spec: 50ml gin, 15ml lemon, 15ml lime, 25ml syrup, 25ml cream, 1 egg white, 3 drops orange flower water, soda - Method: long dry shake, shake, top - Glass: Collins, no ice - Garnish: none #### Aviation A pre-Prohibition gin sour tinted pale violet by crème de violette, documented in the 1910s. The violette was missing from many later recipes, leaving a paler drink. Tip: crème de violette is perfumed and can taste soapy if overused; a barspoon or so is plenty. The colour should be a delicate sky blue-grey. Use a gin with clean juniper. - Spec: 50ml gin, 15ml maraschino, 5-7.5ml crème de violette, 20ml lemon - Method: shake and fine strain - Glass: coupe - Garnish: cherry #### Clover Club A Philadelphia gentlemen's club drink from the late nineteenth century, gin with raspberry, lemon and egg white. It fell from fashion and returned strongly in the 2000s cocktail revival. Tip: use fresh raspberries or a quality raspberry syrup, and dry shake for a pink, velvety head. Some versions add dry vermouth for complexity. - Spec: 50ml gin, 20ml lemon, 15ml raspberry syrup, 15ml egg white - Method: dry shake then shake - Glass: coupe - Garnish: raspberries #### White Lady Gin, Cointreau and lemon, sometimes with egg white: a 1920s sour linked to London's grand hotel bars, though its original recipe reportedly used crème de menthe. The modern version is crisp and clean. Tip: fresh lemon and a precise ratio keep it balanced; add egg white for silk. Serve very cold. - Spec: 40ml gin, 20ml Cointreau, 20ml lemon, optional egg white - Method: shake - Glass: coupe - Garnish: lemon twist #### Sidecar Cognac, orange liqueur and lemon, generally said to date from Paris or London around the end of the First World War. It is the brandy sour template. Tip: a sugared rim is traditional but optional; offer it. Use a VSOP cognac for richness and adjust the lemon to taste. It is a great pitch for guests who enjoy margaritas but want something deeper. - Spec: 50ml cognac, 20ml Cointreau, 20ml lemon - Method: shake - Glass: coupe - Garnish: orange twist, optional sugar rim #### Between the Sheets A Sidecar variation adding light rum, attributed to the interwar period. It is stronger and more complex, with rum's sweetness beside cognac. Tip: equal parts of spirits with fresh lemon; shake hard. Serve a measured pour as it is potent. - Spec: 25ml cognac, 25ml light rum, 20ml Cointreau, 15ml lemon - Method: shake - Glass: coupe - Garnish: orange twist #### Brandy Alexander A creamy, chocolatey after-dinner drink of cognac, crème de cacao and cream, dusted with nutmeg. Its gin-based predecessor, the Alexander, dates from the early twentieth century. Tip: use fresh cream and dark crème de cacao, shake hard and grate nutmeg on top. It is a dessert in a glass, and pairs with petit fours. - Spec: 30ml cognac, 30ml dark crème de cacao, 30ml double cream - Method: shake - Glass: coupe - Garnish: grated nutmeg #### Grasshopper A mint-green dessert cocktail of crème de menthe, crème de cacao and cream, often credited to a New Orleans bar in the early twentieth century. Tip: white crème de cacao keeps the colour clear and green. Shake hard for a light texture. Recommend after dinner; it reads like a mint chocolate. - Spec: 25ml green crème de menthe, 25ml white crème de cacao, 25ml cream - Method: shake - Glass: coupe - Garnish: mint leaf or grated chocolate #### White Russian Vodka, coffee liqueur and cream, the creamy cousin of the Black Russian, made famous again by a cult film. Tip: build over ice and float lightly whipped cream so guests can stir it in. Offer oat or other plant milks for dairy-free guests. Sweetness is high, so balance with a strong coffee liqueur. - Spec: 50ml vodka, 25ml coffee liqueur, 25ml cream - Method: build, float cream - Glass: rocks - Garnish: none #### Black Russian Vodka and coffee liqueur over ice, generally credited to a Brussels hotel bar in the late 1940s. Simple and strong. Tip: adjust the ratio for the guest; a 2:1 ratio is common. Add a dash of cola for a Colorado-style variation or cream for a White Russian. - Spec: 50ml vodka, 25ml coffee liqueur - Method: build - Glass: rocks - Garnish: none #### Irish Coffee Hot coffee, Irish whiskey and sugar beneath a collar of cold, lightly whipped cream, credited to a chef at an Irish airport in the 1940s. Tip: preheat the glass, dissolve brown sugar in the coffee before adding whiskey, and whip the cream to soft peaks so it floats rather than sinks. Pour it over the back of a warm spoon. Never stir; guests drink the hot coffee through the cold cream. - Spec: 40ml Irish whiskey, 80-100ml hot filter coffee, 10ml brown sugar syrup, lightly whipped cream - Method: build - Glass: heatproof stemmed glass - Garnish: none or grated nutmeg #### Hot Toddy Spirit, hot water, honey and lemon, with spices: a winter comfort drink with Scottish and colonial roots. It is popular in British pubs from autumn onwards. Tip: warm the glass, use near-boiling water and adjust honey and lemon to taste. Cloves stuck in a lemon wheel look classic. Be responsible: a warm drink doesn't cure a cold, whatever the regulars say. - Spec: 50ml whisky, 15ml honey, 15ml lemon, 100ml hot water - Method: build - Glass: heatproof mug or glass - Garnish: lemon wheel with cloves, cinnamon stick #### Mint Julep Bourbon, sugar and mint over crushed ice, the drink of the Kentucky Derby and a Southern American classic. Tip: lightly press the mint with sugar, add bourbon, pack crushed ice and swizzle until the cup frosts. Top with more ice and a bouquet of mint placed so the guest smells it with each sip. A metal julep cup gives the frosty finish. - Spec: 60ml bourbon, 10-15ml sugar syrup, 8-10 mint leaves - Method: muddle gently, build with crushed ice - Glass: julep cup - Garnish: generous mint bouquet #### Whiskey Smash A julep-sour hybrid muddling lemon wedges and mint with bourbon and sugar. Old bar books mention smashes in the nineteenth century, and a modern New York version helped revive it. Tip: muddle lemon firmly for oils, mint gently. Shake and double strain over crushed ice. - Spec: 50ml bourbon, half lemon in wedges, 20ml syrup, mint leaves - Method: muddle, shake, double strain - Glass: rocks with crushed ice - Garnish: mint sprig #### Gold Rush A modern classic from New York in the 2000s: bourbon, lemon and honey syrup. It is essentially a whiskey sour sweetened with honey and served over ice. Tip: make a 3:1 honey syrup with warm water so it mixes easily. Simple, popular and easy to batch. - Spec: 50ml bourbon, 22.5ml lemon, 22.5ml honey syrup - Method: shake - Glass: rocks with large cube - Garnish: lemon twist #### Rob Roy A Scotch Manhattan, said to have been named for a Broadway operetta in the 1890s. Blended Scotch with sweet vermouth and bitters makes a drink that's mellower and malty. Tip: avoid heavily peated whisky unless the guest asks; it can clash with vermouth. Stir and serve up. - Spec: 50ml blended Scotch, 25ml sweet vermouth, 2 dashes Angostura - Method: stir - Glass: coupe - Garnish: cherry or lemon twist #### Rusty Nail Scotch and Drambuie on the rocks, popular in the mid twentieth century and recently rediscovered. Tip: a ratio of around two parts Scotch to one part Drambuie keeps it from being cloying. Stir and serve over a large cube with a lemon twist. - Spec: 50ml Scotch, 20-25ml Drambuie - Method: build and stir - Glass: rocks - Garnish: lemon twist #### Blood and Sand A Scotch drink named for a 1920s silent film, mixing whisky with cherry brandy, sweet vermouth and orange juice in equal parts. It is unusual in combining Scotch with fruit. Tip: fresh orange juice is vital. Some bartenders up the whisky for structure. Shake and fine strain. - Spec: 22.5ml Scotch, 22.5ml cherry brandy, 22.5ml sweet vermouth, 22.5ml orange juice - Method: shake - Glass: coupe - Garnish: orange peel #### Godfather Scotch and amaretto over ice, linked to the 1970s and a famous film, though the connection is promotional. Tip: two parts Scotch to one part amaretto is typical; swap Scotch for vodka to make a Godmother. Check nut allergies; some amaretto is flavoured with apricot kernels. - Spec: 50ml Scotch, 25ml amaretto - Method: build and stir - Glass: rocks - Garnish: none #### Bee's Knees A Prohibition-era gin sour sweetened with honey, often said to have been designed to mask rough bathtub gin. Tip: use honey syrup made with warm water so it mixes easily. Fresh lemon, a good gin, and a hard shake. - Spec: 50ml gin, 22.5ml lemon, 22.5ml honey syrup - Method: shake - Glass: coupe - Garnish: lemon twist #### Southside Gin, lime, sugar and mint, shaken and strained. Stories link it to Chicago Prohibition gangs or a New York club, but these are uncertain. Tip: gently shake mint in the tin and double strain to remove shreds. It's a gin mojito served up. Add soda to make a Southside Fizz. - Spec: 50ml gin, 25ml lime, 15-20ml syrup, mint leaves - Method: shake, double strain - Glass: coupe - Garnish: mint leaf #### Gin Basil Smash A modern classic from a Hamburg bar in 2008: gin, lemon, sugar and plenty of basil. It is bright green and herbal. Tip: muddle basil firmly with lemon to extract colour and oils, then shake hard and double strain. Use lots of basil. - Spec: 50ml gin, 25ml lemon, 20ml syrup, a large handful of basil - Method: muddle, shake, double strain - Glass: rocks over ice - Garnish: basil sprig #### Breakfast Martini A London modern classic from the late 1990s adding orange marmalade to a gin sour with orange liqueur. Tip: a teaspoon of fine-cut marmalade dissolves best; shake hard and double strain to remove peel. Serve a slice of toast on the side for a playful touch. - Spec: 50ml gin, 15ml Cointreau, 15ml lemon, 1 barspoon orange marmalade - Method: shake and double strain - Glass: martini or coupe - Garnish: orange twist #### Hanky Panky A gin and sweet vermouth drink with a dash of Fernet-Branca, created by a celebrated female head bartender at a London hotel in the early twentieth century. Tip: Fernet is intense; a couple of dashes or 5ml is plenty. Stir and serve up. - Spec: 40ml gin, 40ml sweet vermouth, 5ml Fernet-Branca - Method: stir - Glass: coupe - Garnish: orange twist #### Martinez An early martini ancestor of the late nineteenth century, made with Old Tom gin, sweet vermouth, maraschino and bitters. It sits somewhere between a Manhattan and a martini. Tip: Old Tom gin gives the traditional sweetness; London Dry makes it crisper. Stir and serve up. - Spec: 45ml Old Tom gin, 45ml sweet vermouth, 5ml maraschino, 2 dashes Boker's or orange bitters - Method: stir - Glass: coupe - Garnish: orange twist #### Tuxedo An 1890s gin martini variation with dry vermouth, maraschino, absinthe and orange bitters, named after a fashionable New York club. Tip: use only a dash of absinthe and maraschino; the drink should remain dry and aromatic. Stir and serve with a cherry and lemon twist. - Spec: 50ml gin, 25ml dry vermouth, 2.5ml maraschino, dash absinthe, 2 dashes orange bitters - Method: stir - Glass: coupe - Garnish: cherry, lemon twist #### Bellini Prosecco with white peach purée, created at a Venice bar in the 1940s and named, as the story goes, after the colours in a painting by the Renaissance artist Giovanni Bellini. Tip: use real white peach purée, ideally fresh in summer, and pour the prosecco slowly to avoid foaming. A great brunch or welcome drink. - Spec: 50ml white peach purée, 100ml prosecco - Method: build and gently stir - Glass: flute - Garnish: none #### Mimosa Sparkling wine with fresh orange juice: the brunch classic, similar to the British Buck's Fizz, which typically uses more fizz than juice. Tip: chill the wine and juice, pour fizz first to limit foaming, and use freshly squeezed orange. Offer bottomless brunches responsibly and comply with licensing restrictions on irresponsible promotions. - Spec: 75ml sparkling wine, 75ml orange juice (Buck's Fizz uses roughly 2:1 fizz to juice) - Method: build - Glass: flute - Garnish: none or orange twist #### Kir Royale Champagne with crème de cassis, an upgrade of the Burgundian Kir made with white wine. Tip: pour the cassis first, a scant 10ml, then top with chilled fizz. It should be a soft pink, not purple. English sparkling wine makes a good substitute. - Spec: 10-15ml crème de cassis, top with champagne - Method: build - Glass: flute - Garnish: blackberry or none #### Champagne Cocktail A sugar cube soaked in Angostura bitters, sometimes with a splash of cognac, topped with champagne. It appears in nineteenth-century bar guides. Tip: drop the soaked cube into the flute and pour the fizz slowly, as the sugar will cause it to bubble vigorously. A strip of lemon peel finishes it. - Spec: 1 sugar cube, 2-3 dashes Angostura, 10ml cognac (optional), top with champagne - Method: build - Glass: flute - Garnish: lemon twist #### Hugo Spritz An Alpine spritz of elderflower, prosecco, soda and mint, originating in South Tyrol in the 2000s and now hugely popular across Europe. Tip: clap mint to release aroma, add elderflower cordial or liqueur, then prosecco and soda over ice. It is lighter and floral. - Spec: 20ml elderflower liqueur or cordial, 100ml prosecco, soda, mint, lime - Method: build - Glass: wine glass - Garnish: mint, lime wheel #### Pimm's Cup The British summer cup: Pimm's No. 1 topped with lemonade and loaded with fruit, cucumber and mint. Synonymous with garden parties, tennis and regattas. Tip: use British-style clear lemonade or ginger ale, plenty of ice, and fresh strawberries, orange, cucumber and mint. A jug sells well on terraces. Pimm's is around 25% ABV, so it is not as light as it looks. - Spec: 50ml Pimm's No. 1, 150ml lemonade - Method: build - Glass: highball or jug - Garnish: strawberry, orange, cucumber, mint #### Singapore Sling A gin-based sling associated with a famous Singapore hotel in the early twentieth century. The original recipe is unclear, and versions vary widely. A widely used modern build includes gin, cherry liqueur, Bénédictine, Cointreau, pineapple, lime, grenadine and bitters. Tip: shake well for foam from the pineapple. Serve tall with a cherry and pineapple garnish. - Spec (widely used): 30ml gin, 15ml cherry liqueur, 7.5ml Cointreau, 7.5ml Bénédictine, 120ml pineapple, 15ml lime, 10ml grenadine, dash Angostura - Method: shake - Glass: hurricane or highball - Garnish: pineapple, cherry #### Long Island Iced Tea A potent mix of five spirits with lemon and cola, said to date from the 1970s. It contains several measures of spirit and should be served responsibly. Tip: use equal small measures and fresh lemon rather than sour mix, and don't oversize it. Many bars cap the total spirit at the legal measure scheme to stay responsible. - Spec: 15ml each vodka, gin, white rum, tequila, triple sec, 25ml lemon, 15ml syrup, cola top - Method: shake base, top with cola - Glass: highball - Garnish: lemon wedge #### Tequila Sunrise Tequila and orange juice with grenadine sinking to the base for a sunrise gradient, popularised in the 1970s. Tip: pour grenadine slowly down the inside of the glass so it settles to the bottom. Fresh orange makes a huge difference. - Spec: 50ml tequila, 100ml orange juice, 15ml grenadine - Method: build, sink grenadine - Glass: highball - Garnish: orange slice, cherry #### El Diablo Tequila, crème de cassis, lime and ginger beer, recorded in a mid twentieth-century tiki book. Tip: build with ginger beer and float the cassis for a dramatic purple-red cloud. Fresh lime is key. - Spec: 45ml tequila, 15ml crème de cassis, 15ml lime, ginger beer top - Method: build - Glass: highball - Garnish: lime wedge #### Ward Eight A Boston drink from the late nineteenth century of rye, lemon, orange and grenadine. It is linked to a political celebration, but the details are disputed. Tip: use a real pomegranate grenadine for a fruity tartness. - Spec: 50ml rye, 15ml lemon, 15ml orange, 10ml grenadine - Method: shake - Glass: coupe - Garnish: cherry #### Jack Rose Applejack or calvados with lemon and grenadine, a pre-Prohibition favourite. Tip: a good real pomegranate grenadine gives the pink colour and fruity depth. Calvados makes a lovely European version. - Spec: 50ml applejack or calvados, 20ml lemon, 15ml grenadine - Method: shake - Glass: coupe - Garnish: apple slice #### Naked and Famous A modern classic from New York in the early 2010s, an equal-parts riff on the Last Word using mezcal, yellow Chartreuse, Aperol and lime. Smoky, sweet, bitter and bright. Tip: equal parts makes it simple; shake hard and fine strain. - Spec: 22.5ml mezcal, 22.5ml yellow Chartreuse, 22.5ml Aperol, 22.5ml lime - Method: shake - Glass: coupe - Garnish: none #### Trinidad Sour A modern classic from New York around 2009, using an extraordinary 45ml of Angostura bitters as the base, with orgeat, lemon and rye. It is spicy, rich and surprisingly balanced. Tip: Angostura is around 45% ABV, so this is not a soft drink. Measure accurately and flag the nut content in orgeat. - Spec: 45ml Angostura bitters, 30ml orgeat, 22.5ml lemon, 15ml rye - Method: shake - Glass: coupe - Garnish: none #### Garibaldi Campari and fluffy orange juice, named after the Italian unification hero. A modern Italian bar made the 'fluffy' version famous by aerating fresh orange juice. Tip: use a high-speed juicer or blend fresh orange briefly to aerate, then pour over Campari on ice. Simple, bitter and refreshing. - Spec: 40ml Campari, 120ml freshly aerated orange juice - Method: build - Glass: highball - Garnish: orange wedge #### Adonis A low-alcohol sherry cocktail from the 1880s, named after a Broadway musical. Equal parts fino sherry and sweet vermouth with orange bitters. Tip: use fresh sherry, refrigerated and used within days. It is a superb lower-alcohol aperitif for guests who want to pace themselves. - Spec: 45ml fino sherry, 45ml sweet vermouth, 2 dashes orange bitters - Method: stir - Glass: coupe - Garnish: orange twist #### Bamboo A nineteenth-century sherry and dry vermouth cocktail, credited to a Yokohama hotel bartender. Light, dry and elegant. Tip: use a fino or amontillado sherry and dry vermouth in equal parts, with bitters. Recommend it as a low-alcohol aperitif. - Spec: 45ml fino or amontillado sherry, 45ml dry vermouth, dash Angostura, dash orange bitters - Method: stir - Glass: coupe - Garnish: lemon twist #### Sherry Cobbler One of the most popular drinks of the nineteenth century, sherry shaken with sugar and citrus, served over crushed ice and piled with fruit. It popularised the drinking straw. Tip: shake with orange and lemon slices, strain over crushed ice and garnish lavishly. A brilliant low-alcohol serve. - Spec: 90ml amontillado sherry, 15ml syrup, orange and lemon slices - Method: shake with fruit - Glass: highball with crushed ice - Garnish: seasonal fruit, mint #### Toronto A rye whiskey drink with Fernet-Branca, sugar and bitters, documented in the early twentieth century and associated with the Canadian city. Tip: Fernet is assertive, so start with a small measure. Stir and serve up or on the rocks. - Spec: 60ml rye, 7.5ml Fernet-Branca, 5ml syrup, 2 dashes Angostura - Method: stir - Glass: coupe - Garnish: orange twist #### Pink Gin Pink gin is the simple Royal Navy-era serve of gin with Angostura bitters, rinsed or dashed, often taken neat or with water. It is a world away from today's flavoured pink gins. Tip: swirl a few dashes of Angostura around a chilled glass, discard or keep as preferred, add gin and a dash of water. A historic talking point for British bars. - Spec: 50ml Plymouth or London Dry gin, 2-4 dashes Angostura - Method: stir or rinse - Glass: small chilled glass - Garnish: lemon twist ### Spirits #### London Dry gin A method, not a place: London Dry gin can be made anywhere, provided it is distilled with natural botanicals to at least 70% ABV and only water and a tiny amount of sweetening added afterwards, with no colouring or flavourings. Juniper must lead. Classic botanicals include coriander, angelica, orris, citrus peel and liquorice. On the floor, describe it as crisp and piney, the benchmark for G&Ts and martinis. It is the backbone gin for a classic cocktail bar. - Minimum bottled strength in the UK and EU: 37.5% ABV - No added flavourings after distillation - Juniper-forward by definition #### Plymouth gin Historically a protected style tied to the English port city, and now effectively a single distillery's gin. It is softer and more earthy than many London Drys, with a rooty sweetness. Strongly associated with the Royal Navy and the Pink Gin. Sell it to guests who want a gentle martini or a smooth G&T. - Made in Plymouth - Earthier, softer style - Navy Strength variant around 57% ABV #### Old Tom gin An eighteenth and nineteenth-century style, lightly sweetened and often rounder than London Dry. It disappeared for decades before the cocktail revival brought it back. It is the traditional gin for a Tom Collins and a Martinez. On the floor, describe it as a gentler, slightly sweet gin that suits classic recipes. - Lightly sweetened - Historic style revived in the 2000s - Classic in the Martinez and Tom Collins #### Navy Strength gin Gin bottled at around 57% ABV, a strength associated with the Royal Navy's gunpowder legend: spirit at this strength would still let gunpowder ignite if spilled, so the tale goes. It holds its flavour in cocktails with lots of dilution. Sell it carefully and measure precisely; this is strong spirit and should be served responsibly. - About 57% ABV - Holds flavour under dilution - Measure precisely #### Contemporary and flavoured gin The British gin boom produced hundreds of 'new western' gins that let citrus, floral or local botanicals share the stage with juniper, plus pink and fruit-flavoured gins and gin liqueurs. Note: a gin liqueur is often below 37.5% ABV and so is not legally gin. On the floor, steer guests by flavour profile and recommend matching tonics and garnishes. - Juniper must still be the predominant flavour for 'gin' - Gin liqueurs are usually below 37.5% ABV - Great for signature G&T lists #### Vodka A neutral spirit distilled from grains, potatoes or other agricultural raw materials, typically filtered for clarity. Despite its neutrality, styles vary: rye vodkas are spicy, wheat vodkas are soft, potato vodkas are creamy. In the UK and EU, vodka must be at least 37.5% ABV. On the floor, talk texture and finish, and recommend premium vodkas for martinis. - Minimum 37.5% ABV in the UK and EU - Grain, potato, grape and other bases - Neutral but textural #### White rum Light, often filtered rum that is rested briefly or unaged, made from molasses or sugarcane juice. Cuban and Puerto Rican styles are crisp and clean, ideal for daiquiris and mojitos. Some white rums are aged and then filtered to remove colour. On the floor, describe it as light and fresh, and steer guests to quality brands for classics. - Molasses or cane juice - Spanish-style is light and clean - Daiquiri and mojito base #### Jamaican rum Famous for funk: high-ester, pot-still rums with intense ripe banana, pineapple and overripe fruit aromas, sometimes called 'hogo'. Long fermentations with dunder and muck pits contribute to this style. On the floor, offer a small taste; it divides opinion. Excellent in tiki drinks and Mai Tais. - Pot-still heritage - High esters, funky fruit - Tiki essential #### Agricole rum Rhum agricole is made from fresh sugarcane juice rather than molasses, mainly in the French Caribbean; Martinique has a protected appellation. It tastes grassy, vegetal and bright. Blanc versions are punchy; aged versions develop dried fruit and spice. Sell it to adventurous guests and in a Ti' Punch. - Fresh cane juice - Martinique holds an AOC - Grassy, vegetal #### Dark and spiced rum Dark rums are often coloured with caramel and may have added sweetness; spiced rums are flavoured with vanilla, cinnamon and other spices. Navy rum blends traditionally combined rums from several Caribbean origins. On the floor, be honest about sweetness and flavourings, and recommend aged rums for sipping. - Caramel colour common - Spiced rum is flavoured - Navy blends are a British tradition #### Cachaça Brazil's sugarcane-juice spirit, the base of the caipirinha. Unaged versions are fresh and grassy; some are aged in native Brazilian woods, giving unusual spicy and nutty notes. On the floor, explain it as Brazil's cousin to agricole rum. - Fresh cane juice - Brazilian woods for ageing - Caipirinha base #### Tequila Made from blue Weber agave in designated Mexican regions, principally Jalisco. Look for '100% agave' on the label; 'mixto' tequilas can include other sugars. Grades include blanco (unaged or briefly rested), reposado (rested in oak for at least two months), añejo (at least a year) and extra añejo (at least three years). On the floor, encourage sipping good tequila rather than shots. - At least 51% blue Weber agave sugars; 100% agave for the best - Blanco, reposado, añejo, extra añejo - Choose 100% agave #### Mezcal Agave spirit made from various agave species, with Oaxaca the most famous region. Agave hearts are typically roasted in earth pits, giving smoky character, though smoke levels vary. Espadín is the most common agave; wild agaves like tobalá are rarer and pricier. On the floor, suggest tasting it neat in small pours; sustainability matters for wild agave. - Many agave species - Pit-roasted for smoke - Oaxaca is the heartland #### Scotch whisky regions Scotch must be distilled and matured in Scotland for at least three years in oak. Regions guide style loosely: Speyside for fruity and elegant malts, the Highlands for broad variety, Islay for peaty, maritime whiskies, the Lowlands for light and grassy, and Campbeltown for briny, oily drams. On the floor, use regions as a starting point, not a rule. - Minimum three years in oak in Scotland - Speyside, Highlands, Islay, Lowlands, Campbeltown - Single malt means one distillery, malted barley, pot stills #### Blended Scotch Blended Scotch combines malt and grain whiskies from different distilleries, and represents the majority of Scotch sold. Blends are crafted for consistency and approachability. On the floor, don't apologise for blends: good ones are excellent in highballs and classic cocktails like the Penicillin and Rob Roy. - Malt and grain combined - Most Scotch sold is blended - Excellent in highballs #### Islay whisky An island off Scotland's west coast famous for heavily peated malts, with smoky, medicinal, coastal character from peat used to dry malted barley. Not every Islay is peaty. On the floor, warn guests about intensity and offer a small taste. - Peat smoke is measured in phenol parts per million - Not every Islay malt is peaty - Coastal, medicinal notes #### Irish whiskey Irish whiskey must be matured for at least three years in Ireland. Styles include single malt, single grain, blended, and single pot still, a uniquely Irish style made from malted and unmalted barley. Often triple distilled, giving smoothness, though not always. On the floor, recommend it for Irish Coffee and as a gentle introduction to whiskey. - Minimum three years' maturation - Single pot still is distinctively Irish - Often triple distilled #### Bourbon American whiskey made from at least 51% corn, distilled to no more than 80% ABV and aged in new charred oak containers. It need not come from Kentucky, though most does. 'Straight bourbon' is aged at least two years. Sweet vanilla and caramel notes come from the new charred oak. On the floor, it is the go-to for Old Fashioneds and sours. - At least 51% corn - New charred oak - Straight: at least two years #### Rye whiskey American rye must contain at least 51% rye grain and is aged in new charred oak, with spicy, peppery character. Canadian whisky is often called rye, though its rules differ. On the floor, rye is the classic choice for a Manhattan or Sazerac. - At least 51% rye (US) - Spicy and dry - Classic Manhattan whiskey #### Tennessee whiskey Similar to bourbon in grain and barrel rules, but most is filtered through sugar maple charcoal before ageing, a step called the Lincoln County Process, said to soften the spirit. On the floor, describe it as smooth and sweet, ideal with cola or ginger. - Charcoal mellowing - Bourbon-like grain rules - Made in Tennessee #### Japanese whisky Japan's whisky tradition draws on Scotch methods, prized for precision, balance and blending. Some producers use Japanese mizunara oak, which gives sandalwood and incense notes. Labelling standards introduced by an industry body now set stricter rules on what can be called 'Japanese whisky'. On the floor, it suits highballs, a popular serve in Japan. - Industry labelling standards tightened in 2021 - Mizunara oak notes - Highball culture #### Cognac French grape brandy from the Cognac region, double distilled in copper pot stills and aged in French oak. Age grades: VS at least two years, VSOP at least four, XO at least ten. Crus such as Grande Champagne are prized for finesse. On the floor, VS for mixing, VSOP for richer cocktails, XO for sipping. - VS 2+ years, VSOP 4+, XO 10+ - Double distilled - Grande Champagne is the top cru #### Armagnac Gascony's brandy, traditionally single distilled in column stills, giving more rustic, full flavour than Cognac. Vintage-dated bottles are common. On the floor, it makes a memorable after-dinner pour and is often excellent value. - Single column distillation traditional - Vintages common - Gascony #### Calvados Apple and pear brandy from Normandy, aged in oak. Calvados Pays d'Auge is double distilled and considered the finest. On the floor, recommend as a digestif or in a Jack Rose; pair with cheese. - Normandy - Apples and pears - Pays d'Auge: double distilled #### Pisco Grape brandy from Peru and Chile, with differing rules. Peruvian pisco is unaged, distilled to proof and has no added water. Chilean pisco may be diluted and aged. On the floor, use it in a Pisco Sour. - Peru and Chile - Peruvian pisco is unaged - Pisco Sour base #### Triple sec and orange liqueurs Orange liqueurs include triple sec styles such as Cointreau and brandy-based styles like Grand Marnier. Curaçao refers to liqueurs made with Laraha orange peel. They are essential for margaritas, sidecars and cosmopolitans. On the floor, stock a quality triple sec; cheap ones taste syrupy. - Triple sec, curaçao, brandy-based - Margarita essential - Quality varies widely #### Maraschino liqueur A clear liqueur made from Marasca cherries, with a funky, floral, nutty character. It appears in the Aviation, Last Word, Hemingway Daiquiri and many classics. On the floor, use precise measures; it dominates easily. - Marasca cherries - Clear and floral - Use sparingly #### Chartreuse Herbal liqueur made by Carthusian monks in France to a secret recipe said to include over 100 botanicals. Green is 55% ABV and intense; yellow is sweeter and softer. Supply has been limited in recent years. On the floor, measure precisely, and treat it as a treasured bottle. - Green 55% ABV, yellow sweeter - Monastic recipe - Supply is limited #### Amaro Italian bittersweet herbal liqueurs, from light and citrusy to dark and mentholated. Examples range from Aperol and Campari as aperitivi to Montenegro, Averna and Fernet-Branca as digestivi. On the floor, offer an amaro flight or recommend one after dinner. - Bittersweet, herbal - Aperitivo and digestivo styles - Great for after-dinner #### Campari and Aperol Bright red bitter aperitivi from Italy. Campari is about 25% ABV and intensely bitter; Aperol is about 11% ABV, sweeter and orange-led. On the floor, Aperol for spritz lovers, Campari for Negroni fans. - Campari around 25% ABV - Aperol around 11% ABV - Aperitivo culture #### Vermouth Aromatised fortified wine flavoured with botanicals, traditionally including wormwood. Styles include sweet (rosso), dry (often French) and bianco. Vermouth is wine and oxidises once opened; refrigerate and use within a few weeks. On the floor, it is a great aperitif on ice with soda. - Fortified, aromatised wine - Refrigerate after opening - Sweet, dry, bianco #### Aromatic bitters Highly concentrated botanical tinctures used in dashes, such as Angostura, Peychaud's and orange bitters. Though high in alcohol, they're used in tiny amounts. Tip: a bar's bitters collection adds complexity to drinks. Use dasher tops and clean them regularly. - Used in dashes - Angostura, Peychaud's, orange - High ABV, tiny amounts #### Absinthe A high-strength anise and wormwood spirit with a colourful history, banned in many countries in the early twentieth century over largely exaggerated fears about thujone. Traditionally louched with iced water and sugar. On the floor, serve it with care, as it's often bottled at 60% ABV or higher. - Anise, fennel, wormwood - Louche with iced water - Often 60%+ ABV #### Sherry Fortified wine from the Jerez area of Andalusia. Fino and manzanilla are dry, aged under flor yeast, pale and tangy; amontillado and oloroso are nuttier; Pedro Ximénez is lusciously sweet. On the floor, serve fino chilled with tapas; once opened, use within a few days. - Jerez, Sanlúcar, El Puerto - Fino, manzanilla, amontillado, oloroso, PX - Fino: chill and use fast #### Port Fortified wine from Portugal's Douro Valley. Styles include ruby, tawny, Late Bottled Vintage and vintage port. Tawny is aged in barrels, developing nutty flavour; vintage port is bottled young and ages for decades. On the floor, pair with cheese, especially Stilton, and pass the port to the left, according to tradition. - Douro Valley - Ruby, tawny, LBV, vintage - Tawny keeps longer once opened #### Madeira A fortified wine from the Portuguese island of Madeira, known for heating during ageing, giving it a unique cooked, tangy character and remarkable longevity once opened. Styles relate to grapes: Sercial (driest), Verdelho, Bual, Malmsey (sweetest). On the floor, a superb after-dinner wine. - Heat-aged - Sercial to Malmsey - Very long-lived after opening #### Marsala A fortified wine from Sicily, used in cooking and also sipped. Styles range from dry to sweet. On the floor, recommend a quality dry Marsala as an aperitif and sweet as a digestif. - Sicily - Dry to sweet - Kitchen staple #### Coffee liqueur Coffee-flavoured liqueurs vary from sweet, syrupy styles to drier cold-brew-based versions. They are key in Espresso Martinis, White Russians and Black Russians. Tip: drier liqueurs make more balanced drinks. - Espresso Martini essential - Sweetness varies widely - Cold brew styles drier #### Cream liqueurs Liqueurs blended with dairy cream, such as Irish cream. They require attention to shelf life after opening. On the floor, serve over ice or in coffee. Flag dairy for allergy-conscious guests. - Dairy content - Check shelf life - Great with coffee #### Elderflower liqueur A floral, sweet liqueur made from elderflower blossoms, popular in spritzes and gin drinks. On the floor, recommend in a Hugo Spritz or as a twist on a G&T. - Floral and sweet - Hugo Spritz - Good with gin #### Grappa Italian pomace brandy, distilled from grape skins, seeds and stems left after winemaking. Young grappa is fiery; aged and single-variety grappas are smoother. On the floor, a digestif or added to espresso as caffè corretto. - Pomace brandy - Italy - Caffè corretto #### Baijiu China's national spirit and arguably the world's most consumed spirit by volume, distilled from sorghum and other grains with solid-state fermentation. Aroma styles include strong, light, sauce and rice aromas. On the floor, a powerful tasting experience for adventurous guests. - Sorghum-based - Strong, light, sauce aromas - Often 50%+ ABV #### Shochu and soju Shochu is Japan's distilled spirit made from barley, sweet potato, rice and other bases, often around 25% ABV. Soju is Korea's spirit, often diluted to around 16-20% ABV in mass-market versions. On the floor, serve shochu on ice or with hot water; soju chilled. - Japan and Korea - Lower strengths common - Mixable #### Aquavit Scandinavian spirit flavoured predominantly with caraway or dill. Often served chilled with food during celebrations. On the floor, pair with smoked fish and pickles. - Caraway or dill - Scandinavia - Served chilled #### Sake Japanese brewed rice wine, not a spirit, typically 14-16% ABV. Grades depend on rice polishing ratios: junmai, ginjo, daiginjo. On the floor, serve premium sake chilled in wine glasses and recommend it with food. - Brewed, not distilled - Polishing ratio determines grade - Serve chilled or warm ### Wine grapes and styles #### Chardonnay The world's most versatile white grape, taking on the character of place and winemaking. Unoaked Chablis is lean, mineral and citrusy; oaked Burgundy and New World examples can be rich, buttery and toasty, often from malolactic conversion and barrel ageing. Selling tip: ask the guest whether they like it crisp or creamy rather than whether they like Chardonnay, because many 'anything but Chardonnay' drinkers love Chablis. Pairs with roast chicken, lobster and creamy sauces. - Origins: Burgundy - Style range: lean to rich - Pairing: chicken, shellfish, cream sauces #### Sauvignon Blanc Aromatic, zesty and high in acidity, Sauvignon Blanc shows gooseberry, grass and citrus in the Loire (Sancerre, Pouilly-Fumé) and punchier passion fruit in New Zealand's Marlborough. Selling tip: it is the easy recommendation for guests who want something fresh and recognisable; steer them to Sancerre for a step up in elegance. Pairs brilliantly with goat's cheese, salads, asparagus and seafood. - Key regions: Loire, Marlborough - High acidity - Pairing: goat's cheese, greens #### Riesling One of the noblest white grapes, ranging from bone-dry to lusciously sweet, with racy acidity, citrus, stone fruit and, with age, a petrol note. Germany, Alsace, Austria and Australia's Clare and Eden Valleys are key. Selling tip: reassure guests that much Riesling is dry; 'trocken' on a German label means dry. Superb with spicy Asian food, pork and smoked fish. - Dry to sweet - Ages beautifully - 'Trocken' means dry #### Pinot Grigio and Pinot Gris The same grape, two styles. Italian Pinot Grigio is light, crisp and neutral; Alsace Pinot Gris is richer, spicier and sometimes off-dry. Selling tip: for guests ordering 'a Pinot Grigio', suggest a quality Alto Adige or Friuli version, or try an Alsace Pinot Gris for something richer. Pairs with light dishes and antipasti. - Light Italian vs rich Alsace - Same grape - Pairing: antipasti, fish #### Chenin Blanc A Loire grape of extraordinary range, from sparkling and dry to sweet, with apple, quince, honey and high acidity. Vouvray and Savennières are classics, and South Africa makes great value examples. Selling tip: describe it as a crisp apple white with depth. Great with pork, Thai food and cheese. - Loire and South Africa - Dry to sweet - High acidity #### Albariño Spain's coastal white from Rías Baixas in Galicia, known in Portugal's Vinho Verde region as Alvarinho. Peachy, citrusy and saline. Selling tip: the go-to seafood white, a fresh alternative to Sauvignon Blanc. Pairs with oysters, grilled fish and shellfish. - Rías Baixas - Saline, peachy - Seafood white #### Grüner Veltliner Austria's signature white, crisp with green apple, citrus and a distinctive white pepper note. Selling tip: a great food wine for tricky pairings such as asparagus or artichoke. Describe it as crisp and peppery. - Austria - White pepper note - Versatile food wine #### Viognier An aromatic, full-bodied white with apricot, peach and floral notes, home in Condrieu in the northern Rhône. Low acidity, high fragrance. Selling tip: for guests who love Chardonnay's richness but want aroma. Pairs with mildly spiced dishes. - Condrieu - Apricot, floral - Low acidity #### Gewürztraminer Intensely aromatic, with lychee, rose and ginger, often off-dry. Alsace is the classic region. Selling tip: a natural partner for aromatic cuisines and strong cheeses like Munster. - Alsace - Lychee, rose - Often off-dry #### Sémillon A white grape central to Bordeaux whites and Sauternes, and Australia's Hunter Valley, where it makes lean, long-lived wines that become toasty with age. Selling tip: a hidden gem for curious guests. - Bordeaux and Hunter Valley - Ages to toast and honey - Key in Sauternes #### Muscat A family of grapes that taste genuinely of grapes, floral and fragrant. Styles range from light Moscato d'Asti to fortified sweet wines. Selling tip: Moscato d'Asti at around 5% ABV is a light dessert pairing. - Grapey aroma - Moscato d'Asti - Fortified styles #### Vermentino A Mediterranean white grown in Sardinia, Liguria, Tuscany and southern France (as Rolle). Citrusy, herbal and saline. Selling tip: great with Mediterranean food, herbs and seafood. - Sardinia, Provence - Herbal, saline - Rolle in France #### Assyrtiko Greece's great white grape, from the volcanic island of Santorini, with searing acidity, minerality and citrus. Selling tip: an exciting alternative to Chablis. - Santorini - High acidity - Mineral #### Pinot Noir A fickle, thin-skinned grape producing elegant, perfumed reds with red fruit, earth and silky tannins. Burgundy is its home; also excellent in Oregon, New Zealand, Germany (Spätburgunder) and England, where it is key to sparkling wine. Selling tip: the red for white wine drinkers. Pairs with duck, mushrooms and salmon. - Burgundy - Light-bodied, silky - Pairing: duck, mushrooms #### Cabernet Sauvignon A thick-skinned, structured red with blackcurrant, cedar and firm tannins. Key in Bordeaux's Left Bank and Napa Valley. Selling tip: the steak wine; decant young examples. Pairs with red meat and hard cheeses. - Bordeaux, Napa - Firm tannins - Steak wine #### Merlot Soft, plummy and generous, Merlot dominates Bordeaux's Right Bank in Saint-Émilion and Pomerol. Selling tip: an approachable red that suits most palates. Pairs with roast meats and pasta. - Right Bank Bordeaux - Plum, soft - Approachable #### Syrah and Shiraz The same grape: Syrah in the northern Rhône is peppery and savoury; Shiraz in Australia is riper, fuller and jammy. Selling tip: ask if guests want spice and elegance or bold fruit. Pairs with lamb and barbecue. - Rhône vs Australia - Pepper and dark fruit - Pairing: lamb #### Grenache A warm-climate red with strawberry, spice and high alcohol, central to Châteauneuf-du-Pape and Spain's Priorat (as Garnacha). Selling tip: generous and fruity. Pairs with roasted meats. - Southern Rhône, Spain - Strawberry, spice - High alcohol #### Malbec Originally from Cahors in southwest France, Malbec found fame in Argentina's Mendoza, giving plush, violet-scented dark fruit. Selling tip: a reliable steak wine and crowd-pleaser. - Mendoza, Cahors - Plush dark fruit - Steak wine #### Tempranillo Spain's noble red, behind Rioja and Ribera del Duero, with cherry, leather and tobacco. Rioja's labels indicate age: Crianza, Reserva and Gran Reserva. Selling tip: explain the ageing ladder; great with lamb. - Rioja and Ribera - Crianza, Reserva, Gran Reserva - Cherry, leather #### Sangiovese Italy's most planted red, the heart of Chianti and Brunello di Montalcino, with sour cherry, herbs and bright acidity. Selling tip: the pasta and tomato wine. - Tuscany - Sour cherry, high acidity - Tomato-friendly #### Nebbiolo Piedmont's great red, making Barolo and Barbaresco. Pale in colour but with high tannin and acidity, and aromas of roses and tar. Selling tip: warn guests it's structured and best with food, such as truffles and rich meats. - Barolo and Barbaresco - Roses and tar - High tannin #### Gamay The grape of Beaujolais, juicy and light, with red berries. The cru villages like Morgon and Fleurie make serious wines. Selling tip: serve lightly chilled; great for lunch. - Beaujolais - Serve lightly chilled - Juicy #### Zinfandel and Primitivo Genetically identical grapes: Zinfandel in California, Primitivo in Puglia. Ripe, jammy and high alcohol. Selling tip: barbecue wine. Note 'White Zinfandel' is a sweet rosé style. - California and Puglia - Jammy - Barbecue wine #### Cabernet Franc A parent of Cabernet Sauvignon, lighter with red fruit, herbal and pencil-shaving notes. Loire reds like Chinon are classics. Selling tip: a lighter alternative to Cabernet. Pairs with roast pork. - Loire - Herbal, red fruit - Medium-bodied #### Carménère A Bordeaux grape rediscovered in Chile, giving dark fruit with a green pepper note. Selling tip: a talking point and great value. - Chile - Green pepper note - Value #### Pinotage South Africa's own red, a cross of Pinot Noir and Cinsault, smoky and fruity. Selling tip: a talking point for South African wine dinners. - South Africa - Pinot Noir × Cinsault - Smoky #### Montepulciano The grape of Montepulciano d'Abruzzo, a soft, plummy, everyday Italian red. Not to be confused with Vino Nobile di Montepulciano, made from Sangiovese. Selling tip: great value pizza wine. - Abruzzo - Plummy - Value #### Barbera Piedmont's everyday red, with high acidity and low tannin. Selling tip: perfect with tomato-based pasta and pizza. - Piedmont - High acidity - Low tannin #### Touriga Nacional Portugal's flagship red, used in port and Douro table wines, with floral and dark fruit notes. Selling tip: great value Portuguese red. - Douro - Floral - Port grape #### Champagne Sparkling wine made only in France's Champagne region by the traditional method, with second fermentation in bottle and ageing on lees for toasty, brioche notes. Main grapes are Chardonnay, Pinot Noir and Pinot Meunier. Sweetness labels run from Brut Nature to Doux. Selling tip: Blanc de Blancs is all Chardonnay, Blanc de Noirs from black grapes. - Traditional method - Brut is the common dry style - Grower champagnes are good value #### English sparkling wine England's chalk soils in Sussex, Kent and Hampshire suit traditional method sparkling wine from Champagne grapes. Quality has risen sharply. Selling tip: a proud local recommendation; pour it alongside champagne for comparison. - Sussex, Kent, Hampshire - Traditional method - Chalk soils #### Prosecco Italian sparkling wine from the Glera grape in Veneto and Friuli, usually made by the tank method for fresh, fruity bubbles. Conegliano Valdobbiadene DOCG is the top tier. Selling tip: easy, affordable fizz; 'Extra Dry' is sweeter than 'Brut'. - Glera grape - Tank method - Extra Dry is sweeter than Brut #### Cava Spain's traditional-method sparkling wine, mostly from Catalonia, with native grapes like Macabeo, Xarel-lo and Parellada. Selling tip: excellent value traditional method fizz. - Catalonia - Traditional method - Value #### Crémant French traditional-method sparkling wines from outside Champagne, such as Crémant de Bourgogne, d'Alsace and de Loire. Selling tip: champagne quality at a lower price. - France - Traditional method - Value #### Rosé Pink wine made by brief skin contact with red grapes. Provence makes pale, dry, delicate rosé; other regions make fuller styles. Selling tip: dry rosé is a versatile summer wine. - Provence - Skin contact - Dry to off-dry #### Orange wine White grapes fermented with skin contact, giving amber colour, tannin and texture. The tradition is ancient in Georgia, where qvevri clay vessels are used. Selling tip: describe it as a white with red wine structure; pairs with spicy and rich food. - Skin-contact white - Georgia's qvevri - Tannic #### Natural wine There is no single legal definition, but natural wine generally means organic or biodynamic grapes, native yeasts and minimal additives, especially sulphites. Some can be cloudy or funky. Selling tip: be honest and offer tastes. - No universal legal definition - Minimal intervention - Offer a taste first #### Organic and biodynamic wine Organic wine comes from grapes grown without synthetic pesticides and fertilisers, with certification rules. Biodynamic farming adds holistic practices and a lunar calendar. Selling tip: talk about the grower's philosophy. - Certified - Biodynamic adds holistic practices - Story-led selling #### Sauternes and botrytis wines Sweet wines made from grapes affected by noble rot (botrytis), which concentrates sugars. Sauternes is classic; Tokaji from Hungary is another. Selling tip: pair with foie gras, blue cheese or fruit desserts. - Noble rot - Sauternes, Tokaji - Pairing: blue cheese #### Ice wine Sweet wine made from grapes frozen on the vine, pressed while frozen to concentrate sugar. Canada and Germany (Eiswein) are famous. Selling tip: serve chilled in small pours. - Frozen grapes - Canada, Germany - Intensely sweet #### Fortified wines in service Port, sherry and Madeira add a powerful sales line to dessert and cheese courses. Selling tip: offer pairings and pours of 50 to 75ml; check freshness after opening. - Small pours - Cheese pairing - Check freshness #### Beaujolais Nouveau A young Gamay released on the third Thursday of November, celebrated with festivity. Light and fruity. Selling tip: a fun event but recommend cru Beaujolais for quality. - Released third Thursday of November - Light and fruity - Event wine #### Tannin Tannins are compounds from grape skins, seeds and oak, creating a drying sensation. Selling tip: high-tannin wines suit protein-rich foods like steak. - Drying sensation - From skins and oak - Protein pairing #### Acidity Acidity gives wine freshness and structure, crucial for food pairing. Selling tip: high-acid wines cut through rich, fatty foods. - Freshness - Food pairing - Cuts richness #### Oak ageing Oak adds vanilla, toast and spice, and allows slow oxygen exchange. New oak gives more flavour. Selling tip: ask if guests like oaky wines. - Vanilla, toast - New vs old oak - Ask preference #### Corked wine TCA taint makes wine smell musty, like wet cardboard. Selling tip: replace without fuss, and keep the bottle for supplier credit. - TCA - Wet cardboard smell - Replace graciously #### Wine service temperatures Sparkling and light whites 6-8°C, fuller whites 10-12°C, light reds 12-14°C, full reds 15-18°C. Selling tip: room temperature for reds means cooler than most bars. - Sparkling 6-8°C - Reds 15-18°C - Light reds can be chilled #### Decanting Decanting separates sediment and aerates young wines. Selling tip: offer it for older reds and vintage port; it is theatre too. - Sediment - Aeration - Theatre #### Wine by the glass Wine by the glass in Britain must be offered in 125ml, among other measures, under weights and measures rules. Selling tip: use preservation systems to offer premium wines. - 125ml must be available - Preservation systems - Premium by the glass #### Coravin and preservation Preservation systems like argon devices allow premium by-the-glass offers. Selling tip: a powerful upsell tool. - Argon - Premium pours - Upsell #### Food and wine pairing Match weight and intensity, consider acidity and tannin, and remember regional pairings. Selling tip: offer two suggestions, one safe, one adventurous. - Weight matching - Regional pairings - Two options #### Vintage Vintage refers to harvest year, which matters in marginal climates. Selling tip: know your list's vintages and be honest about variation. - Harvest year - Weather matters - Know your list #### Wine faults Common faults include TCA cork taint, oxidation, volatile acidity and reduction. Selling tip: train staff to spot them and to handle returns politely. - TCA, oxidation, VA, reduction - Train staff - Polite returns #### Blanc de Blancs and Blanc de Noirs Blanc de Blancs means white from white grapes, usually Chardonnay; Blanc de Noirs means white from black grapes. Selling tip: describe Blanc de Blancs as elegant and Blanc de Noirs as fuller. - White from white - White from black - Style guidance #### Dessert wine pairing Wine should be at least as sweet as the dessert. Selling tip: Tokaji with fruit tarts, PX with chocolate or vanilla ice cream. - Wine sweeter than dish - PX over ice cream - Small pours #### Low intervention and lighter reds Light reds served cool are a trend. Selling tip: Gamay, Frappato and Pinot Noir served chilled on summer menus. - Chillable reds - Trend - Summer #### Mencía A red from Bierzo and Ribeira Sacra in northwest Spain, floral, fresh and elegant. Selling tip: for Pinot Noir lovers seeking something new. - Bierzo - Floral, fresh - Pinot alternative #### Furmint Hungary's grape for Tokaji, also made dry, with smoky, mineral acidity. Selling tip: an exciting alternative to Riesling. - Hungary - Dry or sweet - High acidity ### Wine regions #### Bordeaux France's most famous red wine region, split by the Gironde estuary. The Left Bank (Médoc, Pauillac, Margaux, Graves) is Cabernet Sauvignon-led and structured; the Right Bank (Saint-Émilion, Pomerol) is Merlot-led and plusher. Bordeaux also makes crisp Sauvignon-Sémillon whites and sweet Sauternes. The 1855 Classification ranks Médoc châteaux. On the floor, steer guests to petits châteaux and satellite appellations for value, and decant young classed growths. - Left Bank: Cabernet; Right Bank: Merlot - 1855 Classification - Sauternes for sweet #### Burgundy Burgundy is Pinot Noir and Chardonnay country, with a complex hierarchy of regional, village, premier cru and grand cru wines tied to specific vineyards (climats). The Côte de Nuits is famed for reds, the Côte de Beaune for whites; Chablis, the Mâconnais and Beaujolais sit at its edges. On the floor, explain that the village name often matters more than the producer's brand, and recommend Mâcon or Côte Chalonnaise for value. - Pinot Noir and Chardonnay - Grand cru, premier cru, village, regional - Value in Mâconnais #### Champagne region Northern France's cool region around Reims and Épernay, where chalk soils and marginal ripening produce high-acid base wines for sparkling wine. Sub-regions include the Montagne de Reims, Vallée de la Marne and Côte des Blancs. Grower champagnes (look for 'RM' on the label) are made by the people who farm the grapes. On the floor, a non-vintage brut from a grower is a smart pitch for adventurous guests. - Reims and Épernay - Chalk soils - 'RM' indicates a grower #### Loire Valley France's longest river hosts diverse styles: Muscadet near the Atlantic, Chenin Blanc in Vouvray and Savennières, Cabernet Franc reds in Chinon, and Sauvignon Blanc in Sancerre and Pouilly-Fumé. On the floor, the Loire is a treasure chest of food-friendly, fresh wines with great value, and its lighter reds are lovely lightly chilled. - Muscadet, Vouvray, Sancerre, Chinon - Fresh, food-friendly - Great value #### Rhône Valley The northern Rhône is Syrah territory (Côte-Rôtie, Hermitage, Crozes-Hermitage) with Viognier in Condrieu. The southern Rhône produces Grenache-led blends, including Châteauneuf-du-Pape and Côtes du Rhône. On the floor, Côtes du Rhône is a reliable house red; Crozes-Hermitage gives Syrah character for less money. - North: Syrah; South: Grenache blends - Châteauneuf-du-Pape - Côtes du Rhône for value #### Alsace A French region bordering Germany, producing aromatic whites, typically labelled by grape: Riesling, Gewürztraminer, Pinot Gris and Muscat. Many are dry, though some are off-dry; a sweetness scale on some labels helps. On the floor, these are wonderful with Asian and spiced food. - Varietal labelling - Aromatic whites - Pairs with spice #### Provence Southern France's sunny coast, best known for pale, dry rosé, though it also produces reds such as Bandol from Mourvèdre. On the floor, Provence rosé is a summer bestseller; pair with salads, seafood and grilled vegetables. - Pale dry rosé - Bandol reds - Summer bestseller #### Languedoc-Roussillon Southern France's vast, sunny region producing everything from value varietals to serious appellation wines like Pic Saint-Loup and Faugères. On the floor, the go-to for good-value French reds, often Grenache, Syrah and Carignan blends. - Value - Grenache-Syrah blends - Rising quality #### Beaujolais South of Burgundy, home to Gamay. Its ten crus, including Morgon, Fleurie and Moulin-à-Vent, make serious, ageable wines; Beaujolais Nouveau is the fun, young release. On the floor, cru Beaujolais is a lovely lighter red and fine lightly chilled. - Gamay - Ten crus - Serve lightly chilled #### Rioja Spain's best-known region, Tempranillo-led with Garnacha and other grapes, divided into Rioja Alta, Rioja Alavesa and Rioja Oriental. Classic styles are aged in American oak, giving vanilla and coconut notes. Ageing categories (Crianza, Reserva, Gran Reserva) are listed on labels. On the floor, a dependable, crowd-pleasing red. - Tempranillo - Crianza, Reserva, Gran Reserva - American oak tradition #### Ribera del Duero A high plateau region in Castilla y León producing powerful Tempranillo (Tinto Fino) reds. On the floor, recommend Ribera for guests who want bolder Spanish reds. - Tempranillo - High altitude - Powerful reds #### Priorat A Catalan region of steep, slate (llicorella) soils, making intense Garnacha and Cariñena reds. On the floor, a premium recommendation for bold red lovers. - Llicorella slate - Garnacha - Intense reds #### Jerez The sherry triangle of Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María, in Andalusia, with chalky albariza soils and Palomino grapes. On the floor, fino with tapas is a classic, and dry sherry suits salty snacks. - Albariza soils - Palomino grape - Sherry triangle #### Tuscany Italy's heartland of Sangiovese, producing Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano, plus 'Super Tuscans' blending international grapes. On the floor, Chianti Classico for value, Brunello for special occasions. - Sangiovese - Chianti, Brunello - Super Tuscans #### Piedmont Northwest Italy's region known for Nebbiolo's Barolo and Barbaresco, along with Barbera, Dolcetto and Moscato d'Asti. On the floor, Barbera and Langhe Nebbiolo offer value; Barolo is for special occasions. - Barolo, Barbaresco - Barbera, Dolcetto - Moscato d'Asti #### Veneto Northeast Italy's diverse region, home to Prosecco, Soave and Valpolicella, including Amarone, made from partially dried grapes for rich, powerful reds. On the floor, Amarone is an indulgent winter pick; Valpolicella Ripasso is a mid-priced alternative. - Prosecco, Soave, Valpolicella - Amarone from dried grapes - Ripasso #### Sicily A Mediterranean island producing Nero d'Avola reds, volcanic Etna wines from Nerello Mascalese, and Marsala. On the floor, Etna reds offer Burgundian elegance; Nero d'Avola is great value. - Etna - Nero d'Avola - Marsala #### Mosel Germany's steep-sloped river valley famous for delicate, slate-grown Riesling with low alcohol and high acidity. On the floor, lighter, off-dry Kabinett wines pair brilliantly with spicy food. - Slate soils - Riesling - Kabinett for spice #### Douro Valley Portugal's spectacular terraced valley, home of port and increasingly great table wines from Touriga Nacional and other native grapes. On the floor, Douro reds are value and characterful. - Port - Terraced slopes - Native grapes #### Vinho Verde Northern Portugal's region producing light, fresh, sometimes spritzy whites, and quality Alvarinho. On the floor, a perfect summer seafood white at a friendly price. - Light, fresh - Alvarinho - Seafood #### Napa Valley California's premium region, best known for Cabernet Sauvignon of power and polish. On the floor, Napa is a premium sell; Sonoma offers great Pinot Noir and Chardonnay too. - Cabernet - Premium pricing - Sonoma nearby #### Oregon The Willamette Valley is America's Pinot Noir capital, with elegant, Burgundy-like wines. On the floor, a great alternative for Burgundy lovers. - Willamette Valley - Pinot Noir - Elegant #### Marlborough New Zealand's South Island region that made Sauvignon Blanc famous with zesty, tropical styles. Also good Pinot Noir. On the floor, a dependable white; Central Otago is the Pinot Noir hotspot. - Sauvignon Blanc - Zesty - Central Otago for Pinot #### Barossa Valley South Australia's region known for rich, ripe Shiraz from old vines, and Grenache. On the floor, recommend to bold red lovers. - Shiraz - Old vines - Rich #### Margaret River Western Australia's maritime region known for Cabernet Sauvignon and Chardonnay of elegance. On the floor, a premium Australian recommendation. - Cabernet and Chardonnay - Maritime - Elegant #### Mendoza Argentina's high-altitude region in the Andes foothills, home of Malbec. On the floor, a crowd-pleasing steak wine; the Uco Valley gives fresher styles. - Malbec - High altitude - Uco Valley #### Chile's Central Valley and coast Chile offers value Cabernet and Carménère from the Central Valley and cooler-climate Sauvignon Blanc and Pinot Noir from coastal valleys like Casablanca and Leyda. On the floor, great value across styles. - Carménère - Coastal whites - Value #### Stellenbosch South Africa's leading region for Cabernet, blends and Pinotage. Swartland is known for innovative Chenin Blanc and Rhône-style wines. On the floor, South Africa offers great quality for price. - Cabernet, Pinotage - Swartland - Value #### England's wine regions Sussex, Kent and Hampshire lead England's wine scene, with chalk and greensand soils and a cool climate suiting traditional method sparkling wine. Still wines, especially Bacchus and Pinot Noir, are improving. On the floor, a proud local story and a growing category. - Sussex, Kent, Hampshire - Sparkling - Bacchus still whites #### Wales and Scotland wine Wales has a small, growing number of vineyards, while Scotland's climate makes viticulture marginal. On the floor, a niche talking point. - Small production - Cool climate - Niche #### Austria Known for Grüner Veltliner and Riesling in Wachau and Kamptal, and reds like Blaufränkisch and Zweigelt. On the floor, Austrian wines offer precision and food-friendliness. - Grüner Veltliner - Wachau - Blaufränkisch #### Greece Greece's native grapes include Assyrtiko from Santorini and Xinomavro from Naoussa. On the floor, exciting, characterful wines. - Assyrtiko - Xinomavro - Native grapes #### Hungary's Tokaj Tokaj produces sweet Aszú wines from botrytised Furmint grapes, alongside dry Furmint. On the floor, a dessert wine with history. - Aszú - Furmint - Sweet and dry #### Georgia Considered one of the oldest winemaking regions, Georgia ferments wines in clay qvevri vessels, including amber skin-contact whites. On the floor, a talking point for orange wine lovers. - Qvevri - Amber wines - Ancient tradition #### Lebanon The Bekaa Valley produces robust reds, with a winemaking tradition that endured through conflict. On the floor, an adventurous recommendation. - Bekaa Valley - Robust reds - History ### Beer and cider styles #### Lager Lager is bottom-fermented with lager yeast at cool temperatures and then conditioned cold, which gives a clean, crisp profile. It is the UK's best-selling beer category. Cellar note: keyed kegs should be stored around 8 to 12°C and served chilled through a cooled line. Serve in a clean, beer-clean glass, rinsed cold before pouring, with a firm head. Clean lines at least weekly or per supplier guidance; dirty lines are the most common cause of off-flavours and complaints. - Bottom-fermented - Clean, crisp - Weekly line cleaning is typical #### Pilsner A pale, hoppy lager first brewed in Plzeň in the 1840s. Czech pilsners are fuller and maltier with soft bitterness; German pils are drier and crisper. Serve in a tall, tapered glass. Czech serving styles include 'hladinka' with a creamy head, 'šnyt' with mostly foam, and 'mlíko', nearly all foam, a talking point for beer geeks. - Plzeň, 1842 - Czech vs German styles - Serve with a proper head #### Helles A Munich pale lager, soft and bready with gentle hop bitterness, less bitter than pils. Selling tip: perfect for guests who want flavour without bitterness. Serve in a mug or tall glass. - Munich - Bready, soft - Low bitterness #### Dark lager and Dunkel Dark lagers like Munich Dunkel and Czech tmavé offer toasty, caramel malt flavours with lager crispness. Schwarzbier is black but light-bodied. Selling tip: a dark beer for guests who think stout is too heavy. - Toasty malt - Lager crispness - Schwarzbier #### India Pale Ale IPA developed in Britain for export, with hops for flavour and preservation. Modern IPAs come in English (earthy, balanced), West Coast (bitter, piney, clear) and New England or hazy (juicy, soft, low bitterness) styles. Hop aromas fade quickly, so keep IPAs cold, fresh and rotated, and check best-before dates. Serve in a tulip or nonic glass. - English, West Coast, NEIPA - Freshness matters - Store cold #### Pale ale A balanced, hoppy ale, less intense than IPA. British pale ales are often served on cask; American pale ales use citrusy American hops. Selling tip: a great middle ground between lager and IPA. - British and American styles - Balanced - Cask or keg #### Cask ale Britain's real ale tradition: unfiltered, unpasteurised beer that finishes conditioning in the cask in the pub cellar and is served without added gas, typically by handpump. Cellar notes: store casks at around 11 to 13°C, stillage and vent them, allow sediment to settle, and check clarity before serving. Once tapped, sell a cask within about three days. Good cellar management is a pub's reputation. - Cellar 11-13°C - Sell within about 3 days of tapping - Handpump, no added gas #### Bitter and ESB Britain's classic pub ale, amber, malty and hop-bitter. Best bitter and Extra Special Bitter are stronger. Typically cask-served at cellar temperature. Selling tip: describe it as the classic English pint, with biscuity malt and earthy hops. - Amber, malty - Cask tradition - Best and ESB stronger #### Mild A low-strength, dark, malty British ale, historically a working-class staple. Typically around 3 to 3.6% ABV. Selling tip: a sessionable choice for flavour without strength. - Low ABV - Dark, malty - British heritage #### Porter A dark London beer from the eighteenth century, named after the market porters said to love it. Chocolate, coffee and caramel notes, lighter than stout. Selling tip: a great winter beer with pies and stews. - London heritage - Chocolate, coffee - Winter #### Stout Dark, roasty beer, from dry Irish stout served on nitrogen to sweet milk stouts with lactose, oatmeal stouts and strong imperial stouts. Nitro serve: pour at 45 degrees, settle, then top to a domed head. Milk stout contains lactose; flag it for dairy allergies. Selling tip: pair with oysters, chocolate desserts and pies. - Dry, milk, oatmeal, imperial - Nitrogen serve - Lactose in milk stout #### Imperial stout A strong, intense stout, historically brewed for export to the Russian imperial court. Often 8 to 12% ABV, with coffee, chocolate and dried fruit. Serve in small measures, such as a third of a pint, and note strength. - High ABV - Serve in small measures - Barrel-aged versions #### Wheat beer German weissbier or hefeweizen is cloudy with banana and clove notes from yeast; Belgian witbier is brewed with coriander and orange peel. Serve in a tall vase glass, rolling the bottle to include yeast sediment. - Hefeweizen and witbier - Banana and clove - Tall glass #### Belgian ales Belgium's tradition includes Trappist ales brewed in monasteries, golden strong ales, dubbels, tripels and saisons, many bottle-conditioned and strong. Selling tip: serve in branded chalices or tulips, and note strengths of 6 to 10% ABV. - Trappist - Dubbel, tripel, strong golden - High ABV #### Saison A Belgian farmhouse ale, dry, spicy and highly carbonated, historically brewed for seasonal farm workers. Selling tip: a versatile food beer. - Farmhouse - Dry, spicy - Food-friendly #### Sour beer Sour beers use bacteria such as Lactobacillus or wild yeasts. Styles include Berliner Weisse, Gose with salt and coriander, and modern fruited sours. Selling tip: offer tastes, and describe flavours as tart and fruity. - Lactobacillus - Gose, Berliner Weisse - Offer tastes #### Lambic and gueuze Spontaneously fermented beers from around Brussels, aged in wood. Gueuze blends young and old lambic; kriek and framboise add fruit. Tart, funky and complex. Selling tip: serve in small glasses and explain the process. - Spontaneous fermentation - Gueuze, kriek - Brussels area #### Flanders red and brown Belgian sour ales aged in wood, with vinous, fruity acidity. Selling tip: a wine-lover's beer. - Wood-aged - Vinous - Wine-lover's beer #### Kölsch A Cologne ale, fermented warm then cold-conditioned, giving a light, crisp beer. Traditionally served in small, thin glasses. Selling tip: lager drinkers' favourite ale. - Cologne - Light, crisp - Small glasses #### Bock and doppelbock Strong German lagers, malty and rich. Doppelbocks are stronger still. Selling tip: winter sipping beers. - Strong lager - Malty - Winter #### Smoked beer Rauchbier from Bamberg uses beechwood-smoked malt for bacon-like smoky flavour. Selling tip: pair with smoked meats and cheese. - Bamberg - Smoked malt - Pairs with smoked food #### Barley wine A very strong ale, often 8 to 12% ABV, with rich malt and dried fruit. Selling tip: sip in small measures, like wine. - High ABV - Rich - Small measures #### Craft keg Modern craft beer on keg, often unfiltered and unpasteurised. Store cold and serve fresh. Selling tip: rotate lines to keep guests interested. - Store cold - Rotate lines - Freshness #### Cider Fermented apple juice. British cider ranges from West Country farmhouse ciders, often still and tannic from bittersweet apples, to sparkling commercial ciders. Craft ciders use specific apple varieties. Selling tip: describe dry, medium or sweet clearly, and serve chilled unless it's traditional farmhouse cider. - West Country tradition - Dry, medium, sweet - Bittersweet apples #### Perry Fermented pear juice, traditionally from perry pears in the Three Counties of Herefordshire, Worcestershire and Gloucestershire. Delicate and floral. Selling tip: a sophisticated alternative to sparkling wine. Note 'pear cider' is often a different product. - Three Counties - Perry pears - Delicate #### Fruit and flavoured cider Fruit ciders are sweet and popular, but often heavily flavoured. Selling tip: offer them alongside craft cider and describe sweetness honestly. - Sweet - Flavoured - Describe honestly #### Keg vs cask vs bottle Keg beer is pressurised with gas; cask beer conditions in the pub; bottled and canned beer is packaged at the brewery. Selling tip: train staff to explain each. - Keg, cask, bottle - Different serving - Staff training #### Beer line cleaning Beer lines should be cleaned regularly, often weekly, to prevent yeast and bacteria build-up. Follow supplier guidance and safety rules for cleaning chemicals. Selling tip: clean lines mean better beer and fewer complaints. - Weekly typical - Follow supplier guidance - Safety with chemicals #### Beer glassware Use beer-clean glasses free from oil and detergent residue, rinsed cold before pouring. Bubbles clinging to the glass sides indicate dirt. Selling tip: lacing rings show a clean glass. - Beer-clean - Rinse cold - Lacing rings #### Pouring the perfect pint Hold the glass at 45 degrees, pour down the side, and straighten as it fills for a proper head. Nitro stouts follow a two-part pour. Selling tip: a well-poured pint builds loyalty. - 45-degree pour - Proper head - Two-part nitro #### UK measures for beer In the UK, draught beer and cider are sold in thirds, halves and pints (or multiples of half a pint), under weights and measures rules. Selling tip: offer third-pint flights for tasting. - Third, half, pint - Weights and measures - Flights #### Beer and food pairing Match intensity, complement or contrast flavours, and let carbonation and bitterness cut richness. Selling tip: IPA with curry, stout with oysters, saison with cheese. - Intensity - Complement or contrast - Classic pairings #### Beer faults Common faults include diacetyl (buttery), lightstruck (skunky), oxidation (papery) and infection (sour or off). Selling tip: train staff to recognise them and act. - Diacetyl, lightstruck - Oxidation - Infection #### Real cider and cask cider Real cider is unpasteurised, often served from a bag-in-box or cask, still and cloudy. Selling tip: store cool and rotate stock. - Unpasteurised - Bag-in-box - Store cool #### Hazy pale and NEIPA New England IPAs are hazy, juicy and soft, with low bitterness and tropical hop aromas. They are best fresh, as aromas fade quickly. Selling tip: describe as juicy and fruity. - Hazy - Juicy - Freshness critical ### Coffee and tea #### Espresso A concentrated coffee made by forcing hot water, around 90 to 96°C, through finely ground coffee at around 9 bar of pressure. A widely used modern recipe is roughly 18g of coffee in, about 36g of liquid out, in around 25 to 30 seconds, a 1:2 ratio. Adjust the grind to hit your target: finer slows the shot, coarser speeds it up. Taste every morning when dialling in; beans change with age, humidity and temperature. - Ratio around 1:2 - 25-30 seconds is a common target - Dial in daily #### Extraction basics Extraction describes how much of the coffee's soluble material ends up in the cup. Under-extracted coffee tastes sour and thin; over-extracted tastes bitter and dry. Variables include grind size, dose, water temperature, brew time and ratio. Change one variable at a time when dialling in. - Sour = under-extracted - Bitter = over-extracted - Change one variable at a time #### Ristretto and lungo A ristretto is a short, concentrated espresso with less water; a lungo is a longer pull with more water. Ristretto is sweeter and intense; lungo is lighter and more bitter. Selling tip: offer ristretto in flat whites for a sweeter, stronger coffee. - Short vs long - Ristretto is sweeter - Lungo more bitter #### Caffè Americano Espresso diluted with hot water, giving a drink similar in strength to filter coffee. Adding espresso to water (sometimes called a long black) preserves crema. Selling tip: ask if guests want milk on the side. - Espresso and water - Long black variant - Milk on the side #### Cappuccino Espresso topped with steamed milk and a thick layer of foam, traditionally around equal thirds. Modern cappuccinos have about 1 to 1.5cm of foam. Selling tip: dust with chocolate only if requested. - Espresso, milk, foam - Thicker foam - Chocolate on request #### Latte Espresso with plenty of steamed milk and a thin layer of foam, usually in a larger cup or glass. Selling tip: ideal for latte art and flavoured syrups. - Mostly milk - Thin foam - Latte art #### Flat white An espresso-based drink with velvety microfoam, smaller and stronger than a latte, usually with a double shot or ristretto. Its origin is contested between Australia and New Zealand. Selling tip: the barista's favourite. - Velvety microfoam - Stronger, smaller - Antipodean origins #### Cortado Espresso cut with a small amount of warm milk, often served in a small glass. Spanish in origin. Selling tip: a strong, smooth choice. - Small - Equal espresso and milk - Spanish #### Macchiato Espresso 'stained' with a dash of milk foam. Not to be confused with a latte macchiato, which is milk stained with espresso. Selling tip: ask guests to clarify. - Espresso and foam - Latte macchiato differs - Clarify #### Mocha Espresso with chocolate and steamed milk, often topped with whipped cream. Selling tip: a sweet treat for chocolate lovers. - Chocolate - Milk - Whipped cream optional #### Milk texturing Purge the steam wand, position the tip just below the surface to stretch milk (adding air) until it has expanded, then submerge slightly to create a whirlpool and texture. Stop at around 55 to 65°C; hotter milk tastes burnt. Clean and purge the wand after every use. Selling tip: silky microfoam makes latte art possible. - Stretch then texture - Stop at 55-65°C - Purge and wipe wand #### Plant milks Oat, soya, almond and coconut milks behave differently when steamed. Barista editions are formulated to foam well. Check allergens, and use separate jugs to avoid cross-contamination. Selling tip: oat is the most popular in the UK. - Barista editions - Separate jugs - Allergens #### Latte art Patterns like hearts, tulips and rosettas poured into espresso drinks using well-textured milk. Selling tip: a consistent heart is better than a messy rosetta. - Hearts, tulips, rosettas - Practice - Consistency #### Filter coffee Coffee brewed by pouring hot water over grounds, with filters retaining sediment. Batch brewers deliver consistent filter for busy services. A common ratio is around 60g of coffee per litre of water. Selling tip: offer single origin filter. - Around 60g per litre - Batch brew - Single origin #### Pour-over Manual brewing methods like V60 and Chemex. Pour in stages, starting with a bloom to release gas. Selling tip: theatre and clarity of flavour. - V60, Chemex - Bloom - Clarity #### French press Immersion brewing with a mesh plunger, giving full-bodied coffee. Coarse grind, about four minutes. Selling tip: easy for table service. - Coarse grind - Four minutes - Full-bodied #### AeroPress A versatile immersion and pressure brewer, popular with coffee enthusiasts. Selling tip: good for single cups and quick service. - Versatile - Quick - Single cup #### Cold brew Coffee steeped in cold water for 12 to 24 hours, giving a smooth, low-acid concentrate. Store cold and use within a set period. Selling tip: summer serve, over ice or with tonic. - 12-24 hours - Smooth - Over ice #### Iced coffee Espresso or filter coffee served over ice. Japanese iced coffee brews hot directly onto ice. Selling tip: offer syrups and milk options. - Over ice - Japanese method - Customisable #### Coffee origins Coffee is grown in the 'bean belt' between the tropics. Ethiopian coffees are often floral and fruity; Colombian balanced and nutty; Kenyan bright and blackcurrant-like; Brazilian chocolatey. Selling tip: describe flavours, not just origins. - Bean belt - Flavour profiles - Describe flavour #### Coffee processing Washed processing gives clean, bright coffees; natural (dry) processing gives fruity, heavy coffees; honey processing sits between. Selling tip: talk about process as a flavour story. - Washed, natural, honey - Flavour impact - Story-led selling #### Roast levels Light roasts highlight acidity and origin character; dark roasts emphasise body and bitterness. Selling tip: ask guests' preferences. - Light, medium, dark - Acidity vs body - Ask guests #### Grinder care Grinders need regular cleaning and burr replacement. Grind fresh for every shot. Selling tip: freshness is the key to good coffee. - Clean regularly - Grind fresh - Replace burrs #### Machine cleaning Backflush espresso machines daily with detergent, clean group heads and portafilters, and descale per water hardness. Use filtered water to protect machines. Selling tip: a clean machine makes better coffee. - Daily backflush - Descale - Filtered water #### Black tea Fully oxidised tea, including Assam, Darjeeling, Ceylon and English Breakfast blends. Brew with freshly boiled water for about three to five minutes. Selling tip: offer milk and lemon options. - Fully oxidised - Boiling water - 3-5 minutes #### Green tea Unoxidised tea, from Japanese sencha and matcha to Chinese dragonwell. Brew at lower temperatures, around 70 to 80°C, to avoid bitterness. Selling tip: describe flavours as grassy, nutty or vegetal. - Unoxidised - 70-80°C - Avoid bitterness #### Oolong Partially oxidised tea, ranging from light, floral styles to dark, roasted ones. Can be infused multiple times. Selling tip: offer as a premium tea with refills. - Partially oxidised - Multiple infusions - Premium #### White tea Minimally processed tea made from young buds and leaves. Delicate and sweet. Brew at around 75 to 85°C. - Minimal processing - Delicate - 75-85°C #### Pu-erh A fermented, aged tea from Yunnan, earthy and rich. Rinse leaves before brewing. Selling tip: a talking point for tea connoisseurs. - Fermented - Yunnan - Rinse first #### Herbal infusions Tisanes such as peppermint, chamomile and rooibos are caffeine-free. Brew with boiling water for five minutes or more. Selling tip: late-night options. - Caffeine-free - Rooibos - Late-night #### Matcha Powdered Japanese green tea, whisked with water. Popular in lattes. Selling tip: use quality ceremonial or culinary grades appropriately. - Powdered - Whisked - Lattes #### Chai Spiced tea from India, traditionally brewed with milk, sugar and spices like cardamom, ginger and cinnamon. Selling tip: make house chai for authentic flavour. - Spiced - Milk-brewed - House-made #### Afternoon tea service A British ritual of tea with sandwiches, scones and cakes. Serve loose-leaf tea in warmed pots with strainers, offer milk, lemon and sugar. Selling tip: offer a tea menu and pairings. - British ritual - Loose-leaf - Tea pairings #### Tea brewing basics Water quality, temperature, leaf quantity and steeping time determine flavour. Over-steeping creates bitterness. Selling tip: use timers and correct temperatures. - Water quality - Temperature - Timing #### Decaffeinated coffee Decaf coffee is processed to remove most caffeine, through methods such as Swiss Water or CO2 processes. Selling tip: offer quality decaf; evening guests appreciate it. - Swiss Water, CO2 - Quality decaf - Evening ### No and low #### UK no and low labelling terms UK guidance has long set descriptors for lower-alcohol drinks: 'alcohol-free' for drinks of no more than 0.05% ABV, 'de-alcoholised' for no more than 0.5% ABV (from drinks that were once alcoholic), and 'low alcohol' for no more than 1.2% ABV. These descriptors come from guidance for England rather than primary law, and 'non-alcoholic' should not be used alongside a name associated with alcohol (such as wine or beer), communion and sacramental wine excepted. The government consulted in late 2023 on allowing 'alcohol-free' up to 0.5%; as of October 2026 the GOV.UK consultation page still shows no published outcome, so 0.05% remains the guidance. Check the current position before printing menus. Be clear on the menu, and never imply these drinks are suitable for everyone, such as pregnant guests, without checking the label. - Alcohol-free: up to 0.05% (long-standing guidance) - De-alcoholised: up to 0.5% - Low alcohol: up to 1.2% - 'Non-alcoholic' not to be paired with a drink name like wine or beer - 2023 consultation on 0.5% still awaiting an outcome #### Alcohol-free spirits Non-alcoholic spirit alternatives use distillates, extracts and botanicals to mimic gin, rum, aperitivo and whisky flavours. They lack the body and heat of alcohol, so serve with care: use more volume, add texture with syrups, and use bold mixers. Selling tip: describe them by flavour and pairing, not as 'imitation' drinks. - Botanical distillates - Less body - Bold mixers help #### Alcohol-free beer Non-alcoholic and low alcohol beers have improved dramatically through dealcoholisation and specialist yeasts. Many are 0.5% ABV or less. Selling tip: stock at least one good lager and one IPA, and keep them on the menu, not hidden in the fridge. - Often 0.5% or less - Lager and IPA options - Menu visibility #### Alcohol-free wine Wine with the alcohol removed by vacuum distillation or other methods. Sparkling versions tend to work best because bubbles and acidity mask missing body. Selling tip: offer a sparkling option for celebrations. - Dealcoholised - Sparkling works best - Celebrations #### Building a great mocktail A great alcohol-free cocktail still needs balance: sweet, sour, bitter, aromatic and textural elements. Use fresh citrus, house syrups, shrubs, teas, verjus and bitters (noting most bitters contain alcohol). Price it fairly and give it the same glassware and garnish as other cocktails. Selling tip: make it feel just as special. - Balance - Shrubs, teas, verjus - Same care and glassware #### Shrubs Drinking vinegars made from fruit, sugar and vinegar, giving tart complexity to drinks. Selling tip: a house shrub adds depth to alcohol-free cocktails. - Fruit, sugar, vinegar - Tart - House-made #### Kombucha Fermented tea with a tart, fizzy character. It can contain trace alcohol, so check the label and ABV. Selling tip: a healthy-feeling alternative to soft drinks. - Fermented tea - Trace alcohol possible - Check labels #### Low-ABV cocktails Low-alcohol drinks use vermouth, sherry, amaro or wine as a base instead of spirits. Classics include the Adonis, Bamboo, Americano and Sherry Cobbler. Selling tip: an aperitif section for guests who want to pace themselves. - Fortified wine bases - Adonis, Bamboo - Aperitif section #### Verjus Unfermented juice from unripe grapes, giving acidity without citrus. Selling tip: a sophisticated sour element in alcohol-free cocktails. - Unripe grapes - Acidity - Citrus alternative #### Tonic and mixers Premium mixers lift no and low drinks. Pair aromatic tonics with alcohol-free spirits, or serve them alone with interesting garnishes. Selling tip: an alcohol-free G&T style serve is popular. - Premium mixers - Aromatic tonics - Garnish #### No and low menu design Give alcohol-free drinks a dedicated section, describe them by flavour, and avoid stigmatising language. Selling tip: train staff to suggest them confidently. - Dedicated section - Flavour-led - Staff confidence #### Pricing no and low Price alcohol-free cocktails to reflect skill and ingredients, but fairly. Guests notice when an alcohol-free drink costs the same as a spirit-based one without equal effort. Selling tip: transparency builds trust. - Fair pricing - Reflect effort - Transparency #### Responsible service Offering good alcohol-free options supports responsible service and licensing objectives. Staff should feel confident to suggest water, soft drinks and alcohol-free alternatives, and to refuse service when required. Selling tip: a welcoming no and low offer is good hospitality. - Licensing objectives - Offer water - Refuse when required #### Soft drinks and adult sodas Premium soft drinks, ginger beers, botanical sodas and craft colas offer flavour for non-drinkers. Selling tip: stock a few interesting options alongside basics. - Premium sodas - Ginger beer - Variety #### Alcohol-free pairings Tasting menus increasingly offer alcohol-free pairings using teas, juices, ferments and alcohol-free wines. Selling tip: craft it like a wine pairing, with acidity, tannin and texture in mind. - Teas, juices, ferments - Acidity and tannin - Like wine pairing