aperitifs - presentation

APERITIFS

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

APERITIFSDefinition

Aperitifs means ‘to open’ or drinks served at the start of a meal or before

the meal to stimulate the appetite.

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

APERITIFS :: DIGESTIFS :: CORRECTIFS

• Bitters

• Fortified Wines

• Aromatized Wines

• Liqueurs

• Waters (non-alcoholic)

• Liquors and Beers

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

BITTERS

Bitters are flavored with barks, roots, herbs and fruits resulting from both the infusion and

distillation process. They are all very bitter with stomachic qualities. They can be drunk as an

aperitif, correctif or digestif.

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

EXAMPLES OF BITTERS1. Amer Picon

Invented in 1835, it is pink-red in color and flavored with quinine, herbs and orange peel. It has a wine and brandy base and is usually served with ice and

water.

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

2. Angostura

Takes its name from a town in Venezuela. However it is no longer produced there but in

Trinidad. It is made from a rum base and flavored with gentian and vegetable spices. It is an

essential ingredient for making Pink Gin and Champagne

cocktails.

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

3. Byrrh

Pronounced as beer, this style of bitter was first made in 1866. It

has a base of red wine and brandy and is flavored with

quinine and a variety of herbs.

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

4. Campari

One of the most favored bitters and an excellent aperitif, it is

usually served with ice and soda. The drink needs to be stirred or

the ingredients may stay separate. When combined with

sweet red vermouth it forms the refreshing Americano cocktail. It is pink and has a slight flavor of orange peel and quinine. The recipe is secret but it contains

herbs and spirit and is oak aged.

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

5. Fernet Branca

This popular ‘pick-me-up’ was first evolved in 1845. It includes

ingredients like ginger and Chinese rhubarb which are

macerated in white wine and brandy. It has a reputation for

dispersing hangovers, but in Italy it is drunk as an aperitif, either

neat or with soda.

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

6. Underberg

A German herb flavored bitter with a brandy base. It has been

popular as an aperitif or a digestif for well over a century. It

is marketed in single nip portions to be swallowed in one gulp. For a more relaxing drink

soda water may be added.

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

FORTIFIED WINES

• Fortified wines such as sherry, port, Madeira, Marsala and

Malaga are wines which have been strengthened by the

addition of alcohol, usually a grape spirit. These are known within the EU as liqueur wines

or vins de liqueur.

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

AROMATIZED WINES

Aromatized wines that have been fortified. The basic wine is of ordinary quality and blended to a set style. Other ingredients include mistelle (unfermented

grape juice with the addition of brandy), various flavorings

(herbs, roots, bark, flowers and quinine) and sugar as

sweetening.

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

STYLES OF VERMOUTH

DRY SWEETMartini Dry Cinzano BiancoCinzano Dry Cinzano RedChambery Martini Sweet RedNoilly Prat Noilly Prat Red

Punt E Mes

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

VERMOUTH

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

ABSINTHE AND PASTISAbsinthe was invented in the 18th century. The drink had a

base of brandy and flavorings of herbs, anise and wormwood

(Artemisia absinthium). Pastis is the generic name for aniseed or licorice flavored aperitifs made in he style of

absinthe but without the high alcohol content or the wormwood flavoring.

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

SERVICE• Bitters - Usually served with water or soda in a 2:1

proportion or on the rocks. Use a 6 out measure on ice and add soda or iced water. Served in a Paris goblet or Highball glass.

• Fortified wines - (Sherry) - Fino, Amontillado and Manzanilla sherries are best served chilled or on the rocks. Other styles may include straight from the bottle, ideally into a copita - the traditional sherry glass.

• Fortified wines - (Port) - The better ports are normally served as an after-meal drink. They are usually served in a port or Dock glass and rarely chilled.

• Aromatized wines - Use a Paris goblet or a cocktail glass. Serve a 3 out measure either chilled or with ice, soda water, tonic water or lemonade.

• Pastis - Usually should be served with iced water in a Paris goblet or a Highball glass. The usual proportion is three parts water to one part of pastis, but extra water may be added if it is preferred weaker.

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

Presentation compiled by

Ashish M. Dighe