Bar Manual

RIVER CRUISE DIVISION

Version 04

5th March 2015

Viking Cruises® | River Cruise Division | Bar Manual Page | 1

Bar Manual
1. Job description .............................................................................................................................. 3
2. Cocktails ........................................................................................................................................ 5
3. Beer tap cleaning procedure ........................................................................................................ 21
4. Nescafe Angelo Coffee machine................................................................................................... 25

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2. Cocktails
There is a lack of clarity on the origins of cocktails. Traditionally cocktails were a mixture of spirits,
sugar, water, and bitters. But by the 1860s, a cocktail frequently included a liqueur.

The first publication of a bartenders' guide which included cocktail recipes was in 1862 — How to
Mix Drinks; or, The Bon Vivant's Companion, by "Professor" Jerry Thomas. In addition to listings of
recipes for punches, sours, slings, cobblers, shrubs, toddies, flips, and a variety of other types of
mixed drinks were 10 recipes for drinks referred to as "cocktails". A key ingredient which
differentiated cocktails from other drinks in this compendium was the use of bitters as an ingredient.
Mixed drinks popular today that conform to this original meaning of "cocktail" include the Old
Fashioned whiskey cocktail, the Sazerac cocktail, and the Manhattan cocktail.

Margaritha

-4 CL Tequila
-2 CL Cointreau
-2 CL Fresh Lime Juice
-2 CL Simple Syrup
Directions:
Fill a cocktail shaker with tequila, orange liqueur,
lime juice, and simple syrup. Cover and shake for 20 seconds.
Fill a bucket glass with ice. Strain contents of shaker over ice.
Garnish: Lime wedge

Glass can be rimmed with salt upon request.

Can be served frozen upon request.

The exact origin and inventor of the margarita is unknown. One of the earliest stories is of the
margarita being invented in 1938 by Carlos "Danny" Herrera at his restaurant Rancho La Gloria,
halfway between Tijuana and Rosarito, Mexico, created for customer and former Ziegfeld dancer
Marjorie King, who was allergic to many spirits, but not to tequila. This story was related by Herrera
and also by bartender Albert Hernandez, acknowledged for popularizing a Margarita in San Diego
after 1947, at the La Plaza restaurant in La Jolla. Hernandez claimed the owner of La Plaza, Morris
Locke, knew Herrera and visited Mexico often.

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Bloody Mary

-5 cl Vodka
-2 dashes lemon juice
-2 dashes Worcester sauce
-2 dashes Tabasco
Directions:
Salt and pepper, serve all ingredients in a long
glass and fill with tomato juice.
Garnish: Celery Stalk
The Bloody Mary's origin is unclear, and there are three conflicting claims of
who invented the Bloody Mary. Fernand Petiot claimed to have invented the
Bloody Mary in 1921, well before any of the later claims, while working at the
New York Bar in Paris, which later became Harry's New York Bar, a frequent
Paris hangout for Ernest Hemingway and other American expatriates. Harry's
Bar records its creation of numerous classic cocktails: the White Lady (1919),
the Bloody Mary (1921), the Harry's Pick Me Up (1923), the Side Car (1931), the
Blue Lagoon (1960), the James Bond (1963) ... and others.
James Rollins writes in the "What's True, What's Not" section of his Sigma Force
novel 6.5: The Skeleton Key (2010) that the Bloody Mary was invented in the
Hemingway Bar at The Ritz Paris. New York's 21 Club has two claims associated
with it. One is that it was invented in the 1930s by a bartender named Henry
Zbikiewicz, who was charged with mixing Bloody Marys. Another attributes its
invention to the comedian George Jessel, who frequented the 21 Club. In 1939,
Lucius Beebe printed in his gossip column This New York one of the earliest U.S.
references to this drink.
Ask guest if: Mild=1dash of Tabasco, Medium=3 dashes, Hot 10+ dashes
Check with guest before serving
Virgin Mary

-1 CL Lemon Juice
-3 Dashes Tabasco
-Salt and Pepper to taste
Directions: Combine ingredients in tall glass filled with ice and top up with Bloody Mary mix

Tom Collins

-5 CL Gin
-2 CL Simple Syrup
-3 CL Lemon Juice
Directions:
Combine ingredients in tall glass full of ice.
Fill with soda.
Garnish: Skewered orange slice (1/2) and maraschino cherry

The recipe for the Tom Collins first appeared in the 1876 edition
of Jerry Thomas' "The Bartender's Guide". Since New York based Thomas
would have known about the widespread hoax and the contents of the 1876
published book were developed during or right after The Great Tom Collins
hoax of 1874, it was believed by George Sinclair that the hoax event was the
most plausible source of the name for the Tom Collins cocktail.

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Gimlet

-6 CL Gin
-3 CL Roses Lime Juice
Directions:
Combine ingredients in a mixing glass, and stir
until cold. Strain in to a pre chilled martini glass.
Garnish: Lime Twist
The word "gimlet" used in this sense is first attested in 1928. The most obvious
derivation is from the tool for drilling small holes, whose name is also used
figuratively to describe something as sharp or piercing. Thus, the cocktail may
have been named for its "penetrating" effects on the drinker. Another theory
is that the drink was named after British Royal Navy Surgeon Rear-Admiral Sir
Thomas Gimlette KCB (1857-1943), who allegedly introduced this drink as a
means of inducing his messmates to take lime juice as an anti-scurvy
medication. Limes and other citrus fruit have been used by the Royal Navy for
the prevention of scurvy since the mid-18th century. However, neither his
obituary notice in The Times (6 October 1943) nor his entry in Who Was Who
1941–1950 mention this association.

Old Fashioned
-5 Dashes Angostura Bitters
-1 Sugar Cube
-1 Orange peel
-1 Maraschino Cherry
-1 Splash Soda
-5 CL Bourbon

Directions:
Muddle bitters, soda, sugar, orange wheel, and cherry
in old fashioned glass. Remove the orange rind,
and add 6 CL of Bourbon. Fill glass with ice.
Garnish: Fresh orange slice (1/2)
Traditionally, the first use of the name "Old Fashioned" for a Bourbon
whiskey cocktail was said to have been, anachronistically, at the
Pendennis Club, a gentlemen's club founded in 1881 in Louisville,
Kentucky. The recipe was said to have been invented by a bartender
at that club in honor of Colonel James E. Pepper, a prominent
bourbon distiller, who brought it to the Waldorf-Astoria Hotel bar in
New York City.

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Tequila Sunrise

-5 cl Tequila
-20 cl Orange Juice
-dashes of grenadine
Directions:
Build cocktail by pouring ingredients over ice in a
long drink glass with grenadine (dash) around the
edge of glass.
Garnish: Slice of orange, cocktail cherry.
The original Tequila Sunrise contained and was served at the Arizona Biltmore
Hotel, where it was created by Gene Sulit in the 1930s or 1940s. The more
popular modern version of the cocktail contains tequila, orange juice, and
grenadine and was created by Bobby Lazoff and Billy Rice in the early 1970s
while working as young bartenders at the Trident in Sausalito, California
north of San Francisco. In 1972, at a private party at the Trident organized by
Bill Graham to kick off the Rolling Stones' 1972 tour in America, Mick Jagger
had one of the cocktails, liked it, and he and his entourage started drinking
them down. They later ordered them all across America, even dubbing the
tour itself their "cocaine and tequila sunrise tour".

Martini dry

-7 CL Gin or Vodka
-1 CL Dry Vermouth
Directions:
Combine ingredients in mixing glass and stir until cold.
Strain into pre chilled martini glass.
Garnish: Three skewered olives or lemon twist.
Important - Always ask if the guest would like vodka or
gin, served up or on the rocks, and olives or a lemon twist.
The exact origin of the martini is unclear. Numerous cocktails with names and
ingredients similar to the modern-day martini were first seen in bartending
guides of the late 19th century. For example, in the 1888 Bartenders' Manual
there was a recipe for a drink that consisted in part of half a wine glass of Old
Tom Gin and a half a wine glass of vermouth. In 1863, an Italian vermouth maker
started marketing their product under the brand name of Martini, and the brand
name may be the source of the cocktail's name. Another popular theory suggests
it evolved from a cocktail called the Martinez served sometime in the early 1860s
at the Occidental Hotel in San Francisco, which people frequented before taking
an evening ferry to the nearby town of Martinez. Alternatively, the people of
Martinez say the drink was first created by a bartender in their town, or maybe
the drink was named after the town. Another theory links the first dry martini to
the name of a bartender who concocted the drink at the Knickerbocker Hotel in
New York City in 1911 or 1912. During Prohibition the relative ease of illegal gin
manufacture led to the martini's rise as the predominant cocktail of the mid-20th
century in the United States. With the repeal of Prohibition, and the ready
availability of quality gin, the drink became progressively drier. In the 1970s and
80s, the martini came to be seen as old-fashioned and was replaced by more
intricate cocktails and wine spritzers, but the mid-1990s saw a resurgence in the
drink and numerous new versions.

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Manhattan

- 5 CL Canadian Whiskey
- 2 CL Sweet Vermouth
- 1 Dash Angostura
Directions:
Combine ingredients in mixing glass full of ice and
Stir until cold. Strain in to old fashioned glass and
fill with ice or pre chilled martini glass.
Garnish: Maraschino cherry.
Note: For dry Manhattan use dry vermouth.

A popular history suggests that the drink originated at the Manhattan Club
in New York City in the early 1870s, where it was invented by Dr. Iain
Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill,
Winston's mother) in honor of presidential candidate Samuel J. Tilden. The
success of the banquet made the drink fashionable, later prompting several
people to request the drink by referring to the name of the club where it
originated—"the Manhattan cocktail". However, Lady Randolph was in
France at the time and pregnant, so the story is likely a fiction. However,
there are prior references to various similar cocktail recipes called
"Manhattan" and served in the Manhattan area. By one account it was
invented in the 1860s by a bartender named Black at a bar on Broadway
near Houston Street.

Rusty Nail

-4 CL Scotch
-2 CL Drambuie
Directions:
Combine ingredients in old fashioned glass with ice.
Garnish: Lemon twist

Rusty Nail - The cocktail authority Dale DeGroff notes, "the

Rusty Nail is often credited to the clever bartenders at the 21
Club in Manhattan sometime in the early 1960s." The cocktail's
name was finally cemented in 1963, when Gina MacKinnon,
the chairwoman of the Drambuie Liqueur Company, gave the
Rusty Nail her endorsement in The New York Times. DeGroff
observes that in the early 1960s "the Rat Pack was enamored
of the drink, which may have been responsible for the wide
appeal in those years."

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Caipirinha

-5 CL Cachaca
-2 Barspoon “Sugar in the Raw”
-½ Lime, cut in to 4 pieces
Directions:
Muddle lime and sugar in old fashioned glass.
Add Cachaça. Fill glass with crushed ice.
Garnish: Lime wedge
The Caipirinha is the national drink of Brazil. Once almost unknown
outside Brazil, the drink has become more popular and more widely
available in recent years, in large part due to the rising availability of
first-rate brands of cachaça outside Brazil. The International Bartenders
Association has designated it as one of their Official Cocktails. There are
many stories about the Caipirinha's origin. The best known is one that
begins around 1918, in the state of São Paulo. According to information,
the Caipirinha as we know it today would have been created from a
popular recipe made with lemon, garlic and honey, indicated for
patients of Spanish flu—and which, today, is still used to cure small
colds.
Daiquiri (Strawberry/Banana)
-5 CL White Rum (Bacardi)
-3 CL Simple Syrup
-2 CL Lime Juice
-8 /10 Strawberries or 1/2 Banana
Directions:
Combine ingredients in blender with 1 cup of ice.
Blend for ten seconds, and pour in to a hurricane glass.
Garnish: strawberry or slice of banana

Daiquirí is also the name of a beach and an iron mine near Santiago,
Cuba and is a word of Taíno origin. The drink was supposedly invented
by an American mining engineer, named Jennings Cox, who was in Cuba
at the time of the Spanish–American War. It is also possible that William
A. Chanler, a US congressman who purchased the Santiago iron mines in
1902, introduced the daiquiri to clubs in New York in that year.
Consumption of the drink remained localized until 1909, when Rear
Admiral Lucius W. Johnson, a U.S. Navy medical officer, tried Cox's drink.
Johnson subsequently introduced it to the Army and Navy Club in
Washington, D.C., and drinkers of the daiquiri increased over the space
of a few decades. It was one of the favorite drinks of writer Ernest
Hemingway and President John F. Kennedy. The drink became popular
in the 1940s. Wartime rationing made whiskey, vodka, etc., hard to
come by, yet because of Roosevelt's Good Neighbor policy (which
opened up trade and travel relations with Latin America, Cuba and the
Caribbean), rum was easily obtainable. The Good Neighbor Policy (also
known as 'The Pan-American program'), helped make Latin America
seem fashionable. Consequently, rum-based drinks (once frowned upon
as being the domain of sailors and down- and-outs) also became
fashionable, and the daiquiri saw a tremendous rise in popularity in the
US.
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Pina Colada

-5 CL Myer’s rum
-2 CL Coconut cream
-20 CL pineapple juice
-2 CL cream
Directions: Prepare in mixer or shaker and serve in hurricane glass, top
with crushed ice
Garnish: Pineapple slice, cocktail cherry.
The name Piña Colada literally means strained pineapple. Three Puerto Rican
bartenders contest the ownership of their national drink. Ramón 'Monchito'
Marrero Pérez claims to have first made it at the Caribe Hilton Hotel's
Beachcomber Bar in San Juan on 15 August 1952, using the then newly-available
Coco López cream of coconut. Coco López was developed in Puerto Rico in 1948
by Don Ramón López-Irizarry, hence the Puerto Rican connection and the 1952
account of the drink's creation. Some say the drink did not acquire its name until
the 1960s. Ricardo García, who also worked at the Caribe, says that it was he
who invented the drink, while Ramón Portas Mingot says he created it in 1963
at the Barrachina Restaurant in Old San Juan. The restaurant stands by his claim
to this day. The Caribe Hilton Hotel sits on a 17-acre peninsula outside San Juan
and was the first luxury hotel to open in the region, becoming a popular
destination for the rich and famous who helped spread word of the drink.
National Piña Colada Day is celebrated on the islands on 10 July.

Virgin Colada

-3 CL Coconut cream
-20 CL Pineapple juice
-2 CL Cream
Direction: Blend ingredients in mixer and serve in hurricane glass (Grand Cru). Top with crushed ice.
Garnish: Slice of pineapple, cocktail cherry,

Mai Tai

-4 CL Myer’s rum
-1 CL Apricot brandy & 1CL Orgeat
-1 CL lemon juice.
-15 CL pineapple juice
-1 dash grenadine
Directions: Mix all ingredients in shaker and serve in
Hurricane glass (Grand Cru). Top up with crushed ice
Garnish: Pineapple slice, cocktail cherry
It was purportedly invented at the Trader Vic's restaurant in Oakland,
California, in 1944. Trader Vic's rival, Don the Beachcomber, claimed to
have created it in 1933 at his then-new bar named for himself (later a
famous restaurant) in Hollywood. Don the Beachcomber's recipe is more
complex than that of Vic's and tastes quite different. "Maita'i" is the
Tahitian word for "good"; but the drink is spelled as two words,
sometimes hyphenated or capitalized. The Trader Vic story of its
invention is that the Trader (Victor J. Bergeron) created it one afternoon
for some friends who were visiting from Tahiti. One of those friends,
Carrie Guild, tasted it and cried out: "Maita'i roa ae!" (literally "very
good!", figuratively "Out of this world! The best!")
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Viking Cocktail

-1 CL Grand Marnier
-1 CL Brandy
-1 CL Roses Lime
Directions:
Shake and pour ingredients in to a champagne flute.
Top with Viking Sekt.
Garnish: Orange twist.

Negroni

-3 CL Gin
-3 CL Sweet Vermouth
-3 CL Campari
Directions: Combine ingredients in old fashioned glass with ice.
Garnish: Orange slice and lemon slice dropped in the glass.

While the drink's origins are unknown, the most widely reported
account is that it was invented in Florence, Italy in 1919, at Caffè
Casoni, ex Caffè Giacosa, now called Caffè Cavalli. Count Camillo
Negroni invented it by asking the bartender, Fosco Scarselli, to
strengthen his favorite cocktail, the Americano, by adding gin rather
than the normal soda water. The bartender also added an orange
garnish rather than the typical lemon garnish of the Americano to
signify that it was a different drink. After the success of the cocktail,
the Negroni Family founded Negroni Distillerie in Treviso, Italy, and
produced a ready-made version of the drink, sold as Antico Negroni
1919. One of the earliest reports of the drink came from Orson Welles
in correspondence with the Coshocton Tribune while working in Rome
on Cagliostro in 1947,

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Side Car

-3 CL Brandy (Asbach)
-2 CL Cointreau
-2 CL Lemon Juice
Directions: Combine ingredients in shaker.
Shake until cold. Strain into a pre chilled martini glass.
Garnish: Orange twist.
The exact origin of the Sidecar is unclear, but it is thought to have
been invented around the end of World War I in either London or
Paris. The drink was directly named for the motorcycle attachment;
the drink appears in literature as early as 1907. The Ritz Hotel in
Paris claims origin of the drink. The first recipes for the Sidecar
appear in 1922, in Harry MacElhone's Harry's ABC of Mixing Cocktails
and Robert Vermeire's Cocktails and How to Mix Them. It is one of
six basic drinks listed in David A. Embury's The Fine Art of Mixing
Drinks.

Grasshopper

-3 CL Crème de Menthe Green

-3 CL Crème de Cacao White
-3 CL Cream
Directions: Combine ingredients in shaker.
Strain in to a pre chilled martini glass.
Garnish: Chocolate shavings.
A grasshopper is a sweet, mint-flavored, after-dinner drink. The
name of the drink is derived from its green color, which is
provided by the crème de menthe. The drink reputedly
originated at Tujague's, a landmark bar in the French Quarter of
New Orleans, Louisiana, and was invented by its owner, Philip
Guichet. The drink gained popularity during the 1950s and
1960s throughout the American South.

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Alexander

-3 CL Brandy
-3 CL Crème de Cacao Dark
-3 CL Cream
Directions: Mix all ingredients in shaker and
strain in to a pre chilled martini glass.
Garnish: Pinch of nutmeg and Chocolate

There are many rumors about its origins. It was supposedly created at the
time of the wedding of Princess Mary and Viscount Lascelles, in London, in
1922. However, the drama critic and Algonquin Round Table member
Alexander Woollcott claimed that it was named after him. Other stories say
it was named after the Russian tsar Alexander II. According to historian
Barry Popik, the Brandy Alexander was likely born at Rector’s, New York’s
premier pre-Prohibition lobster palace. The bartender there, a certain Troy
Alexander, created his eponymous concoction in order to serve a white
drink at a dinner celebrating Phoebe Snow.

Stinger

-5 CL Brandy (Asbach)
-2 CL Crème de Menthe white

Directions: Combine ingredients in old fashioned glass full of ice.

Garnish: None.
Note- Can be served up in a pre-chilled martini glass.
Of all the indispensable cocktails, the Stinger's origins are the most
obscure. One way or another, over the course of time your martinis and
Manhattans, Old-Fashioned and Sazeracs, daiquiris and margaritas have
all been fitted out with etiologies, a word which here means "a
dubiously accurate story explaining a cocktail's origin." Not the Stinger --
its conception is tied to no bartender, no grand hotel, no long-dead
barfly. Doubtless led astray by its absence in the most common pre-
Prohibition drink guides, some folks have asserted that it was a child of
the Dry Age, born of the need to disguise the taste of homemade hooch.
Nope. Jerry Sullivan, writing after repeal, cites it as one of the most
popular pre-Prohibition drinks, and indeed it's right there in Tom
Bullock's 1917 Ideal Bartender. Beyond that, however, we know next to
nothing.

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B&B

-3 CL Brandy (Asbach)
-3 CL DOM Benedictine
Direction: Stir in mixing glass and serve in a cognac glass (snifter) or
on the rocks in an Old Fashioned glass.
Garnish: Non
From the moment it was created, Benedictine met with
worldwide success, even as far afield as the United
States. In the 1930s, during Prohibition in the United
States, a barman at Club 21 in Manhattan came up with
the idea of mixing brandy with the Benedictine liqueur.
The drink rapidly became famous under the name of
B&B (Benedictine & Brandy), to the extent that, in 1937,
it was decided to produce B&B at the Palais.

Planter’s Punch

-3 CL Bacardi
-3 CL Myer’s Rum
-5 CL Orange juice
-5 CL Pineapple juice
-1 CL Lemon juice
-1 CL Grenadine
Direction: Mix ingredients in a shaker and serve over ice in a
Long drink glass.
Garnish: Slice of pineapple, orange, cocktail cherry, nutmeg

In 1930, the English traveler Alec Waugh described the "ritual of mixing
a Creole punch" thus: "quarter of a finger's height of sugar, two fingers
high of rum, the paring of a lime, the rattling of ice." That's about it for
the basic version. Not fascinating, but as long as you use a decent dark
rum -- from Jamaica, Barbados, or Martinique -- distinctly palatable.
But that's not the whole story. There are variations: with orange juice,
with grenadine, with curaçao, with Angostura bitters, with just about
anything vaguely Caribbean -- even cayenne pepper. Garnishes range
from none to sensible to amusing to ridiculous. In fact, the plain old
Planter's Punch has become an umbrella drink.

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Pink Sling

-4 CL Gin
-1 CL Crème de Cassis
-1 CL Cointreau
-0.5 CL DOM Benedictine
-12 CL Pineapple Juice
-2 CL Lime Juice
-1 CL Grenadine
-1 Dash Angostura

Directions: Combine ingredients in a shaker.

pour into Long drink glass and fill with ice.
Garnish: Skewered maraschino cherry and pineapple slice.
The Singapore Sling is a South-East Asian cocktail. This long drink was
developed sometime before 1915 by Ngiam Tong Boon, a Hainanese
bartender working at the Long Bar in Raffles Hotel Singapore. It was
initially called the gin sling, - a sling was originally an American drink
composed of spirit and water, sweetened and flavored. D. A. Embury
stated in the Fine Art of Mixing Drinks: "Of all the recipes published for
[this drink] I have never seen any two that were alike." The Times
described the "original recipe" as mixing two measures of gin with one of
cherry brandy and one of orange, pineapple and lime juice. An
alternative "original recipe" used gin, Cherry Heering, Bénédictine, and
fresh pineapple juice, primarily from Sarawak pineapples which enhance
the flavor and create a foamy top. The hotel's recipe was recreated based
on the memories of former bartenders and written notes that they
discovered regarding the original recipe.

Shirley Temple

-10 CL Ginger Ale

-10 CL Sprite
-2 CL Grenadine
-2 CL Lime juice
-4/5 Mint leaves
Direction:
Pour Ingredients in to a Long drink glass full of ice. Add grenadine.
Garnish: Maraschino cherry.

A Shirley Temple is a non-alcoholic mixed drink traditionally made with ginger

ale, a splash of grenadine and garnished with a maraschino cherry. Shirley
Temples are often served to children dining with adults in lieu of
real cocktails, as is the similar Roy Rogers.
The cocktail may have been invented in the 1930s by a bartender at Chasen's,
a restaurant in Beverly Hills, California, to serve then child actress Shirley
Temple. However Temple herself was not a fan of the drink.

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White Russian (Topped)

-3 CL Vodka
-3 CL Kahlua
-3 CL Cream
Directions:
Stir Vodka and Kahlua in a mixing glass and strain into a martini glass.
Dry shake cream for topping.
Note- to make a Black Russian, don’t use cream and serve in old fashioned glass
on ice.
The traditional cocktail known as a Black Russian, which first
appeared in 1949, becomes a White Russian with the addition of
cream. Neither drink is Russian in origin, but both are so named due
to vodka being the primary ingredient. It is unclear which drink
preceded the other. The Oxford English Dictionary refers to the first
mention of the word "White Russian" in the sense of a cocktail as
appearing in California's Oakland Tribune on November 21, 1965. It
was placed in the newspaper as an insert: "White Russian. 1 oz. each
Southern, vodka, cream", with "Southern" referring to Coffee
Southern, a contemporary brand of coffee liqueur.

Bourbon Smash

-5 CL Bourbon
-3 CL Simple Syrup
-4-6 Mint Leaves
1/2 Lemon, cut into quarters
Garnish: Mint Sprig
Directions: Muddle all ingredients in a shaker
Strain into old fashioned glass over a tea strainer
(make sure to squeeze liquid from pulp).Fill with ice and
garnish with mint spring.

The whiskey smash is one of the older cocktails in American history,

appearing in Jerry Thomas' first published book on bartending in 1887.
Unfortunately, this drink has been overlooked for some time.
Essentially a cross between a whiskey sour and a mint julep, the
whiskey smash is perfect for the summer as it is quick, easy and
absolutely refreshing. Just lemon, mint, simple syrup and whiskey,
even the least experienced home bartender can make a great whiskey
smash

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Raspberry Lemon Drop

-5 CL Vodka
-3 CL Fresh Lemon Juice
-2 CL Simple Syrup
-4 -6 Raspberries
Directions: Muddle raspberries and simple syrup in cocktail shaker.
Add vodka, lemon juice, and ice. Shake and strain in to a chilled
martini glass. Garnish with lemon wheel.
Garnish: Lemon Wheel
The lemon drop martini, a drink inspired by the lemon drop
candy, has been around since the 80's, or at least that's when
it became most popular. The original recipe consisted of
vodka, fresh lemon juice and sugar, nothing more. It was a
simple, easy to make and refreshing cocktail.

Pimm’s Cup
-5 CL Pimm’s No. 1
-Ginger Ale

Directions: Fill tumbler with ice. Add Pimm’s No. 1

Fill glass with ginger ale and stir.
Garnish: slice of cucumber, orange, apple wedge, cocktail cherry
mint leave
Note: Ask guest Ginger Ale or Sprite – If Sprite change orange wedge with lemon

Pimm, a farmer's son from Kent, became the owner of an oyster bar in
the City of London, near the Bank of England. He offered the tonic (a gin-
based drink containing a secret mixture of herbs and liqueurs) as an aid to
digestion, serving it in a small tankard known as a "No. 1 Cup", hence its
subsequent name. Pimm's began large-scale production in 1851 to keep up
with sales to other bars. The distillery began selling it commercially in 1859
using hawkers on bicycles. In 1865, Pimm sold the business and the right to
use his name to Frederick Sawyer. In 1880, the business was acquired by
future Lord Mayor of London Horatio Davies, and a chain of Pimm's Oyster
Houses was franchised in 1887.

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Basil Smash

-5 CL Gin
-2 CL Simple Syrup
-4-8 Basil Leaves
-3 CL Lemon Juice

Directions: Muddle basil and lemon juice in a shaker, add gin, sugar
and ice and shake well. Strain into old fashioned glass over a tea strainer
Garnish: Basil sprig

Basil Smash was founded by Mr. Jörg Meyer, Le Lion-Bar de Paris

Hamburg, Germany. The Drink became famous 2010 around the World

Cosmopolitan

-4 CL Vodka
-2 CL Cointreau
-0.5 CL Fresh lime juice
-2 CL Roses Lime
-3 cl Cranberry juice
Directions: Add all ingredients into a cocktail shaker add ice and shake well.
Strain into a martini glass
Garnish: lime wedge

According to the International Bartenders Association the original recipe is

based on vodka citron, lemon-flavored vodka. The cosmopolitan is a relative of
cranberry coolers like the Cape Codder. The origin of the cosmopolitan is
disputed. It is widely believed that the drink was created independently by
different bartenders since the 1970s. Generally, people have recognized that
John Caine brought the drink to San Francisco around 1987 from Ohio. The same
year in Manhattan, the internationally recognized version of the cocktail was
created by Bradley Umane, based on a poorly described version of Cheryl Cook's
creation. According to Sally Ann Berk and Bob Sennett, the cosmopolitan
appears in literature as early as 1993 and derives from New York.

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Whiskey Sour

-5 CL Bourbon whiskey
-3 CL fresh lemon juice
-2 CL Simple Syrup

Directions: Add all ingredients into a cocktail shaker add ice and shake well.
Strain into an old fashioned glass
Garnish: Orange wedge and cocktail cherry on skewer

The whiskey sour is a mixed drink containing whiskey (Bourbon), lemon

juice, sugar (simple syrup), and optionally, a dash of egg white. With the
egg white, it is sometimes called a Boston Sour. The traditional garnish is
half an orange slice and a maraschino cherry. A variant of the whiskey sour
is the Ward 8, which often is based either in Bourbon or rye whiskey, with
both lemon and orange juices, and grenadine syrup as the sweetener. The
egg white sometimes employed in other whiskey sours is generally not
included in this variation. The oldest historical mention of a whiskey sour
comes from a newspaper published in Wisconsin in 1870

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3. Beer tap cleaning procedure
It is important to follow the procedure below. Viking requires a weekly cleaning cycle which has to
be recorded for control purposes; therefore you must use the cleaning log as shown below. The Bar
Chef is responsible to file the cleaning log and to maintain the standard.

Step 1: Close the beer line near to the keg, then remove the dispensing head from the keg (same as
changing to a new keg)

Step 2: Prepare the cleaning container: open the cover – fill the container ¼ with cold water – add ½
bag of the cleaning powder – shake the container - close the container and connect it to the system .

Step 3: Make sure the container is properly connected to the system – open the beer line

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Step 4: Open the beer tap (make sure you have a large container under the tap!) – the left over beer
will be pressed out of the system – wait until the cleaning liquid is coming out of the tap then close
the tap and wait for 10-15 minutes!

Step 5: After that, empty the container with the cleaning liquid and clean it properly. Make sure it is
100% clean, fill it with clear cold water and close it.

Step 6: Connect the container to the system, open the tap (make sure you have a container under!)
clean the line with at least one full container of clear water

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Step 7: If the cleaning container is empty and you rinsed with enough clear water – close the tab –
disconnect the cleaning container and connect a new keg – open the tap ( make sure you have a
container under the tab!) – wait until the beer comes out and make sure it is clear! The Beer tap is
now ready to use.

Step 8: The line is now ready to use! All beer lines need to be cleaned at least every 7 days! Please
wear rubber gloves for the cleaning procedure and don’t forget to fill out the cleaning log.

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 Beer tap cleaning log file
Please use only this file for your weekly cleaning routine and make sure you keep all files until the
end of the season.

Beer tap cleaning log - Viking _____________

Signature
Name Position Comments whith this signature you confirm that the
Date Time
of person who carried out cleaning of person who carried out cleaning Please list any issue cleaning was carried out according to VRC
standards

Viking Cruises® | River Cruise Division | Bar Manual Page | 24

4. Nescafe Angelo Coffee machine
The below cleaning instructions will help you in your daily cleaning routine.
It is important the the Nescafe Angelo machine is cleaned and checked on a daily base while refilled.
A detailed Manual is available from your onboard Engineer or Hotel Manager or you can easily
download the manual from the internet by searching NESCAFE ANGELO manual.

Open machine with the key

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 Open top lid and front cover to refill containers with coffee and milk powder

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Remove all parts and wash them with clear water – make sure you remember all steps in order to
put all parts back to their original place

You can use small brushes to clean pipes and smaller parts of the machine. Make sure you try all
containers properly before refilling them.

Once refilled, close the machine and lock it. The machine is now again ready to use. Make sure you
test the coffee machine before before our guests will use it.

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The below instructions will help you to programe the Nescafe Angelo coffee machine in case the
language is not set to english.

1. Open door with orange/red plastic key to simulate a “closed door”

2. Press the programming button on the inside of the front door
3. Code for programming is 312 (or try 678)
4. Press “1” until “Verschidenes” (various) will apear on display (use numbers from the front)
5. Press “2” until “Sprache” (language) will apear on display
6. Change language with “4” or “5”
7. When ready press “1”
8. Save settings with the programming button

1. Tür öffnen und mit Kunststoffriegel geschlossene Tür simulieren

2. Programmierknof auf der Innenseite der Tür drücken
3. Programmiercode 312 (evtl. 678) eingeben
4. Taste „1“ so oft drücken bis „Verschiedenes“ im Display
5. Taste „2“ drücken bis „Sprache“ im Display erscheint
6. Mit den Tasten „4“ bzw. „5“ Sprache ändern
7. Wenn fertig Taste „1“ drücken
8. Mit Programmierknopf Einstellung speiern

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