Types of Gin

1. Fruit Gin:These are fruit flavored gins with orange and lemon
2. Geneva Gin:It is also called Holland Gin. It is distilled twice using pot stilling method.
3. London dry Gin:It is the most well known of all It is first distilled in patent stiller and then distilled for the second time in the pot stiller.
4. Old Tom:This gin is made in Scotland. It is sweetened with sugar and used to make Tom Colins (mixed drink)
5. Plymouth:It is a gin with a prominent flavor of juniper berries. It is found in pink color with the addition of “Angostura Bitter”.

Popular Gin brands:

• Tanquery
• Beefeater
• London dry
• Plymouth
• Bols Silver Top Gin
• Gibeys
• Hiram Walker
• Blue Riband
• Booths

Service of gin:

• The standard measure for Gin is 30ml
• Glass – Hi-ball
• Accompaniment: Ice, soda, tonic water and garnished with slice of lemon or lime, etc

Brandy

Brandy is a spirit distilled from grapes (wine). Flavored brandies are named after the fruit used to flavor it; like cherry brandy, apricot brandy, peach brandy, etc. It is stored between 15- 18°C. It is best served at room temperature. Cognac is the famous brandy which if from France. Cognac is the area lying north of one of the most famous wines producing area called Bordeaux and is considered one of the prime brandies producing area, followed by Armagnac.

The longer the brandy matures in the casks before bottling, the finer is the quality ad is higher in its price. The letters on a label indicate the number of years it has been matured. Different grading used in the bottle of cognac is as follows:

One Star (2 yrs old)

Two Star (4 yrs old)

Three Stars (3-6 yrs old)

V.S. - Very Superior (4-8 years)

V.O. – Very Old (10-12 years)

V.O.P. – Very Old Pale (12-16 years old)

V.S.O.P. – Very Superior Old Pale (16-25 years old)

X.O. – Extra Old (above 25 years old)

Service of brandy:

• The standard measure for brandy is 30ml.
• Glass: brandy balloon/ snifter/ inhaler
• Accompaniment: Ice cube,cola, dry ginger ale, warm water or soda water

Whisky

Whisky is a spirit obtained by the distillation of a fermented mash of grains like maize, rice or barley and is aged in wood. The drink gets its amber color during fermentation. The alcoholic strength of whiskey is between 37-44% by volume.

Types of whiskeys

• Scotch whisky
• Irish whisky
• Canadian whisky
• American whisky
• Bourbon whisky
• Tennessee whisky
• Japanese whisky
• Indian whisky

Service of whiskey

• The standard measure for whiskey is 30ml.
• Glass: old fashion/ whiskey tumbler
• Accompaniment: Ice cube, cola, soda water

Tequila

Tequila is originated from Mexico. It is a spirit distilled from the fermented juice of Agave Tequilana Weber ( a type of cactus plant). Agave Tequilana commonly called blue agave or tequila agave. It is an important economic product of Jalisco, Mexico. It is suitable for preparation of alcoholic beverages. Until recently, tequila was known outside Mexico. The success of tequila cold is attributed to tequila based cocktails such as Tequila sunrise, margarita and silk stockings.

Service of tequila:

• The standard measure for Tequila is 30ml
• Glass – Shot glass
• Accompaniment: Ice, soda, tonic water and garnished with slice of lemon or lime, etc

Rum

Rum is a spirit distilled from molasses or sugar cane juice (Molasses- which is a byproduct of sugarcane). It is basically produced in countries where sugarcane naturally grows. Cuba, Jamaica, Bahamas, Trinidad, and Tobago are the countries which produce maximum quantity of rum.

Types of rum

1. Light rums:These are light or clear in color. They are also referred to as white rums. They are often aged for long years in glass lined barrel to prevent therumfrom absorbing the color of the barrel while storing them. They have very little flavor and are used in cocktails.
2. Gold rums:Gold rums are also known as amber rums. They are often aged for long years in charred oak barrels. To get the golden color, sometimes some small amount of caramel is also added to it. They have stronger flavor compared to light rums.
3. Dark rums:They are dark in color. They are aged for long years in heavily charred oak barrels. To get the dark color, sometimes some small amount of caramel is also added to it. They are stronger and sweeter compared to light and gold rums.
4. Spiced rums:These rums obtain the flavor from spices or caramel. They are dark in color and contain spices like cinnamon, rosemary, absinthe/ aniseed or pepper.
5. Flavored rums:Rums which infused or mixed with additional flavors such as banana, coconut, citrus, etc.

Popular brands of Rum:

• Bacardi
• Captain morgan
• Daiquiri
• Panama jack

Service of rum:

• The standard measure for Rum is 30ml
• Glass – Old fashion/ Hi-ball
• Accompaniment: Ice, soda, coke, dry ginger, tonic, tea, coffee, etc

Vodka

Vodka is a spirit distilled from fermented mash of grains like barley, corn, rice including potatoes. It is a clear drink which is tasteless, odorless. It has 40-43% alcoholic content in it by volume.

Vodka is originated from Russia. The term ‘vodka’ is derived from the Slavic word ‘vodka’ (water). It is a national drink of Russia and Spain. Vodka is normally mixed with orange juice.

Types of vodka

1. Neutral Vodka:It is distilled from grains or potato juice. Neutral vodka is highly rectified by filtering it through an activated charcoal. This is done to get rid of the flavor and smell of potato.
2. Flavored Vodka:These are vodka that is flavored using the natural flavored material. The flavorings added are to be named before it. For example, Orange flavored vodka, Zubrowka Vodka.

Popular brands of vodka:

• Smirnoff
• Romanov
• Stolichnaya
• Wybonowa Wodka

Service of vodka:

• The standard measure for Vodka is 30ml
• Glass – Old fashion/ Hi-ball
• Accompaniment: Ice, soda, tonic water and garnished with slice of lemon or lime, etc

References:

Joshi, Basant Prasad et.al., Fundamentals of Hotel Management-XII, Sukunda Pustak Bhandar, Kathmandu

Bhandari, Saroj Sing et.al., Principle of Hotel Management-XII, Asmita Publication, Kathmandu

Oli, Gopal Singh et.al., Hotel Management Principle and practices-XII, Buddha Prakashan, Kathmandu