Different ways of serving non-alcoholic drinks - PowerPoint Presentation

1. Different ways of serving non-alcoholic drinks

2. Important points on glasswareAlways make sure that the glass is:Cool Clean Dry Chip freeNo lipstick marks

3. Serving soft-drinksServed in a Slim Jim or HighballMethod:Fill 1/3 glass height with fresh ice.Pour in the soft drink.Add appropriate, fresh garnish: Lemon slices are used with: Coca Cola; Lemonades. Orange slices are used with: Kinnie; Fanta.https://www.youtube.com/watch?v=Hmvbh_soI1Q

4. Serving waterServed in a Water glass or Paris goblet or Slim Jim or HighballMethod:Fill 1/3 glass height with fresh ice.Pour in the still or sparkling water.Always open the bottle tap at the table, not before.Can serve lemon slices separately.

5. Serving juicesServed in a Water glass or Paris goblet or Slim Jim or HighballApart from being served chilled on their own, these fresh juices may also be used in cocktails and for mixing with spirits.Method:Fill 1/3 glass height with fresh ice.Pour in the juice.If serving bottled, canned or juices in cartons, always open at the table, not before and shake well before serving.Garnish: Drinking straws or fruit slices can be used as a garnish.The main types of juices held in stock in the dispense bar are: Bottled, canned or in cartons: orange juice pineapple juice grapefruit juice tomato juice.Fresh: orange juice grapefruit juice lemon juice.

6. Serving squashesServed in a Paris goblet or Slim Jim or HighballA squash may be served diluted with water, soda water or lemonade. Squashes are also used as mixers for spirits and in cocktails, or used as the base for such drinks as fruit cups. Method:A measure of squash should be poured into a glass containing ice. This is topped up with iced water, soda or lemonade. The edge of the glass should be decorated with a slice of fruit where applicable and drinking straws added.Examples of squashes: orange squash lemon squash grapefruit squash lime juice.

7. Serving mocktails: Important pointsUse cube ice in a shaker as crushed ice can block the strainer. Do not overfill the cocktail shaker. To avoid spillage, do not fill glasses to brim.To shake, use short and snappy actions. Always place ice in the shaker or mixing glass first. To stir, stir briskly until blend is cold. Always add the garnish after the cocktail has been made and to the glass in which the cocktail is to be served. Always measure out ingredients; inaccurate amounts spoil the balance of the blend and taste.

8. Serving mocktails: After EightServed in a Paris goblet.Method: Shaken(Ice is placed in a cocktail shaker together with the ingredients so as to combine the ingredients and chill them down. The lid is then placed on the cocktail shaker and then shaken hard until the outside is very cool and condensation has formed. The mixture is then strained into a serving glass using a strainer to remove the ice and other solid ingredients.) Ingredients:2 measures fresh cream1 measure mint syrup1 measure chocolate syrupGrated chocolate chunksMint leaves5 ice cubesMethod:Put 5 ice cubes in a shaker.Pour the fresh cream, mint and chocolate syrup and shake.Once ready pour into the Paris goblet.Garnish with a grated chocolate and mint leaves.

9. Serving mocktails: PassionServed in a Martini glass.Method: Shaken Ingredients:1 measure non-alcoholic Blue Curacao3 measures Pineapple Juice5 ice cubesMethod:Shake the juice and Blue Curacao and ice (5 ice cubes) in the shaker.Pour it in the Martini glass.Garnish with an orange.

10. Serving mocktails: SunsetServed in a Highball.Method: Built in(The drink is created in the serving glass by putting the ingredients and the ice into a service glass, one after the other.)Ingredients:1 measure lemonade2 measures Orange JuiceDash of pomegranate syrup3 ice cubesMethod:Put the ice cubes in the highball.Pour the orange juice in.Add the lemonade.Finish off with a dash of pomegranate syrup.Garnish with a cherry.