● 5.3 Other stillroom beverages
Other beverages may be offered for service and are often made in the stillroom. These include drinks such as cocoa, drinking chocolate, Horlicks, Ovaltine and Bovril. They should be prepared and served according to the maker’s instructions.
If milk shakes are requested, then the following basic ingredients are required:
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◗ chilled milk
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◗ syrups (flavourings) (see p.137)
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◗ ice-cream.
Milk shakes are often served with a straw in a tall glass after making in a mixer or blender.
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● 5.4 Non-alcoholic bar beverages
Non-alcoholic dispense bar beverages may be classified into five main groups:
1 aerated waters
2 natural spring/mineral waters 3 squashes
4 juices 5 syrups.
Figure 5.5 Tray laid for the service of Irish coffee
Non-alcoholic bar beverages 135
Aerated waters
These beverages are charged (or aerated) with carbonic gas. Artificial aerated waters are by far the most common. The flavourings found in different aerated waters are obtained from various essences.
Examples of these aerated waters are:
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◗ soda water: colourless and tasteless
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◗ tonic water: colourless and quinine flavoured
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◗ dry ginger: golden straw-coloured with a ginger flavour
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◗ bitter lemon: pale, cloudy yellow-coloured with a sharp lemon flavour.
Other flavoured waters, which come under this heading, are:
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◗ ‘fizzy’ lemonades
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◗ orange
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◗ ginger beer
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◗ cola, etc.
Aerated waters are available in bottles and cans and many are also available as post-mix.
The term post-mix indicates that the drink mix of syrup and the carbonated (filtered) water is mixed after (post) leaving the syrup container, rather than being pre-mixed (or ready mixed) as in canned or bottled soft drinks. The post-mix drinks are served from hand-held dispensing guns at the bar. These have buttons on the dispensing gun to select the specific drink. The key advantage of the post-mix system is the saving on storage space, especially for a high turnover operation. Dispensing systems need regular cleaning and maintenance to ensure that they are hygienic and working properly. Also, the proportions of the mix need to be checked regularly: too little syrup and the drinks will lack taste; too much syrup and the flavours become too strong.
Natural spring waters/mineral waters
The European Union has divided bottled water into two main types: mineral water and spring water. Mineral water has a mineral content (which is strictly controlled), while spring water has fewer regulations, apart from those concerning hygiene. Waters can be still, naturally sparkling or carbonated during bottling.
Bottle sizes for mineral and spring waters vary considerably from, for example, 1.5 l to 200 ml. Some brand names sell in both plastic and glass bottles, while other brands prefer either plastic or glass bottles depending on the market and the size of container preferred by that market.
Natural spring waters are obtained from natural springs in the ground, the waters themselves being impregnated with the natural minerals found in the soil and sometimes naturally charged with an aerating gas. The value of these mineral waters, as they are sometimes termed, has long been recognised by the medical profession. Where natural spring waters are found, there is usually what is termed a spa, where the waters may be drunk or bathed in according to the cures they are supposed to effect. Many of the best-known mineral waters are bottled at the springs (bottled at source).
Recently there has been a shift in consumer demand for bottled waters, mainly because of environmental and sustainability concerns. In some cases demand has reduced considerably. Regular utility tap water, from safe commercial supplies, has become more
popular in foodservice operations and customers increasingly expect this to be available, chilled or served with ice. There has also been the emergence of commercial filter systems being used by foodservice operations. Utility supplied tap water is filtered at the establishment and then offered either as chilled still or sparking water in branded carafes or bottles, for which the establishment makes a charge.
Squashes
A squash may be served on its own diluted by 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. Examples are:
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◗ orange squash
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◗ lemon squash
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◗ grapefruit squash
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◗ lime juice.
Table 5.3 Examples of varieties of mineral water
Name Type Country
Appollinaris Naturally sparkling Germany
Badoit Slightly sparkling France
Buxton Still or carbonated England
Contrex Still France
Evian Still France
Perrier Sparkling and also fruit flavoured France
San Pellegrino Carbonated Italy
Spa Still, naturally sparkling and also fruit-flavoured Belgium
Vichy Naturally sparkling France
Vittel Naturally sparkling France
Volvic Still France
Table 5.4 Examples of varieties of spring water
Name Type Country
Ashbourne Still or carbonated England
Ballygowen Still or sparkling Ireland
Highland Spring Still or carbonated Scotland
Llanllry Still or sparkling Wales
Malvern Still or carbonated England
Strathmore Still or sparkling Scotland
Wine and drinks lists 137
Juices
The main types of juices held in stock in the dispense bar are:
Bottled or canned
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◗ orange juice
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◗ pineapple juice
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◗ grapefruit juice
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◗ tomato juice.
Fresh
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◗ orange juice
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◗ grapefruit juice
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◗ lemon juice.
Apart from being served chilled on their own, these fresh juices may also be used in cocktails and for mixing with spirits.
Syrups
The main uses of these concentrated, sweet, fruit flavourings are as a base for cocktails, fruit cups or mixed with soda water as a long drink. The main ones used are:
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◗ Cassis (blackcurrant) ◗● Gomme (white sugar syrup)
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◗ Cerise (cherry) ◗● Grenadine (pomegranate)
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◗ Citronelle (lemon) ◗● Orgeat (almond).
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◗ Framboise (raspberry)
Syrups are also available as ‘flavouring agents’ for cold milk drinks such as milk shakes.
Information on the service of non-alcoholic bar beverages may be found in Section 6.7, p.224.