Alcohol is a colorless liquid that is made by fermenting yeast, sugars and starches.
It can be made from any fruit, grain or vegetable.
There are several classifications of alcohol.
The ABC’s of alcohol classification – A, B, C, W, S
An Aperitif is usually served before a meal to stimulate the appetite.
A Digestif is served after a meal to help with digestion. These are usually sweet.
There are two primary aperitifs that we use in bartending.
Dry Vermouth is usually used for Martinis.
Sweet Vermouth is used in Manhattans.
These are wines fortified with brandy. They are flavored with aromatics, botanicals, herbs and spices.
The two types of beer are:
- Ale – Top fermented
- Lager – Bottom fermented
There are of course many styles of beer made from these.
Here are some examples:
- Pale Ale
- India Pale Ale (IPA)
These are spirits that have been sweetened and flavored.
This is a list of some cordials.
Root beer schnapps
Sour schnapps (consider orange, grape, apple, cherry)
Veev (acai spirit)
Fireball (cinnamon whisky)
Tuaca (Italian orange vanilla liqueur)
Licor 43 (Spanish liquor)
Sweet tea liqueur
Crème de menthe, white
Crème de menthe, green
Crème de cacao, white
Crème de cacao, dark
St. Germaine Elderflower liqueur
Pama (pomegranate liqueur)
Cachaca (sugar cane spirit from Brazil)
Soho (lychee-flavored liqueur)
Agavero (tequila and damiana flower licor)
Pisco (the Peruvian national drink)
Domaine de Canton (ginger liqueur)
Tarantula Azul Tequila (lemony tequila liquor)
Flavored brandies: banana, blackberry, apricot, cherry
Crème de cassis
Crème de violette
Made from fermented fruit. Usually grapes.
There are 4 kinds of wine.
ABV: Approximately 6% – 21%
Vodka, Gin, Run, Tequila, Whiskey, Brandy.