How are different drinks served?
Serve the drinks in the meant for them. But you don’t have to be rigid about it, especially for cocktails.
Red wine should be served at 15 * C.
White wine should be served chilled at 9*C
Champagne is served chilled at 7*C.
The glasses should not be cupped in the hands but be held by the stem so as not to warm the wine.
If serving mulled or warm wine, you do not use a stemmed glass.
Whisky, vodka, gin, white rum, dark rum:
These drinks can be served neat (on its own), ‘on the rocks’ (poured over ice cubes), with just a splash of water or soda. They can also be made into tall drinks or cocktails.
Beer should be served chilled and no ice should be added to it as it waters down the taste. Since beer tends to froth while pouring, hold the glass at an angle and pour the beer down the side. Beer can be made into several cocktails.
Normally an after dinner drink, brandy is served straight in a snifter. It can be served in winter with hot water and can also form the base for many cocktails.
Mixers and Garnishes:
What are mixers and garnishes?
Mixers are other drinks and flavours added to the main alcohol that forms the base of the cocktail. Normally, syrups, such as sugar and grenadine syrups, orange juice, tomato juice, pineapple and lemon juices, ginger ale, colas, are popular mixers for cocktails, as are soda, tonic, bitters, Tabasco and Worcestershire sauce.
Garnishes are decorative elements that add color to the presentation of the cocktail. Typical garnishes are slices of lemon, pineapple, preserved cherries, olives, pickled onions and so on. Use garnishes to make the drinks look festive.