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This course is focusing on how to manage the beverage option of a restaurant, bar, hotel, country club and any place that serves beverages to customers. It provides the students with the essentials for bar managing, including information on equipping, staffing, and marketing as well as the purchase and mixology of beverages. This course is embedded with the major elements of entrepreneurial activity such as market identification and analysis, evaluation and planning of the business, financing, typical operating and administrative problems, and alternatives for growth or sale

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Gin is a white spirit flavored with juniper berries and botanicals( an assortment of herbs and spices ).  Its name is shortened version of “Genever” the Dutch word of Juniper.

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Gin is made primarily from a mixture of malted barley, wheat, corn and rye. It is an un-aged spirit.

The botanicals which are used to flavour gin are anise, coriander, cassia bark, cinnamon stick, orange peel etc.

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Gin is distilled in column still. The resulting spirit is high-proof, light-bodied, and clear with a minimal amount of flavor.

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3.  Percolation :   In this method alcohol vapor wafts through a chamber in which the dried juniper berries and botanicals are suspended. The vapor gently extracts aromatic and flavoring oils and compounds from the berries and spices as it travels through the chamber.

Mixing : Mixing the spirit base with juniper and botanical extracts.

2.  Steeping : Most of the gin available in the market is produced by this method wherein juniper berries and botanicals are steeped in the spirit and then redistilled.

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Gin forms a very trendy base for cocktails like Martini, Collins, Gibsons, Pink Lady and Gimlet.

Gin is popularly served with tonic water and a slice of lime.

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What makes GIN different from any other Spirit? And what makes them unique?

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Costas  Katgiris , Chris Thomas. (2012). The Bar and Beverage Book. 5. John Wiley and Sons. . ISBN: 9780470248454.

Gin

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