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IOWA STATE UNIVERSITY Department of Apparel, Events, and Hospitality Management
HspM 383L - Introduction to Wine, Beer and Spirits Laboratory
Spring Semester - Fridays 2017
Course Syllabus
Instructor:
Stewart L. Burger, M.S.
Lecturer, Hospitality Management
04 MacKay Hall, 2302 Osborn Drive
Iowa State University
Ames, IA 50011- 1078
Office Hours:
Room 04, MacKay Hall – As requested by appointment
Contact Information:
Telephone: 515-294-0361
E-mail: [email protected]
Class Twitter.com/UncorkedISU
Teaching Assistants:
Nathaniel J. Byro Landscape Architecture [email protected]
Matthew S. Hefti Accounting & Marketing [email protected]
Aaron M. Jacobson Chemistry [email protected]
Kendra L. Koch Architecture [email protected]
Tai L. Le Hospitality Management [email protected]
Course Location, Day, Dates and Time:
MacKay Hall
Room 01
Fridays, 1:10 to 3:00 PM
January 09, 2017 – April 28, 2017
2
Course Description:
HspM 383L - Introduction to Wine, Beer and Spirits Laboratory (0-2) Cr. 1. F.S. Prereq:
HRI 383, HspM 383 or concurrent enrollment. Must be at least 21 years old. The
application of the management principles and procedures related to the sale and service of
alcohol and specialty beverages served in the beverage and hospitality industry. Beverage
tasting and sensory analysis of products commonly served in the beverage industry.
Hospitality Management Vision:
Hospitality Management will lead Iowa and the world in education, scholarship, and
engagement to prepare innovative global citizens for the hospitality field.
Hospitality Management Mission:
We create, share, and apply knowledge to provide hospitality consumers with products,
services, and experiences to enhance overall well-being.
Learning Outcomes:
All graduates from the CHS and AESHM Department should be able to demonstrate the
general learning outcomes of communication; self-assessment and self-reflection;
critical thinking; and ethics, diversity and social responsibility. These learning outcomes
were formulated to encompass the Hospitality Management program’s outcomes of
financial analysis; sales and marketing analysis; professional written and oral
communication; best practice in meeting customers’ expectations; and professional
certification. The complete HM undergraduate program’s learning outcomes can be
found at http://www.aeshm.hs.iastate.edu/about/outcomes/hm/.
Based upon these learning outcomes along with regular class attendance; full class
participation; and the successful completion of course readings, materials, activities and
assignments; you will be able by the completion of this course:
identify, interpret, and ethically and safely manage difficult alcohol service
situations while reducing the risk of fines, imprisonment, loss of liquor license,
increased cost of insurance, and loss of business.
apply theory, costing principles, common industry practice and creative thinking to
analyze, interpret and increase the profitability of wine and beverage menus.
utilize and implement beverage purchasing, handling and storage techniques; sales
and service methods; and alcohol control methods used in the beverage and
hospitality industry.
define, utilize and apply terms common to the bar, beverage and hospitality
industry.
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acquire through sensory analysis product knowledge including the physical attributes
of sight, smell, taste, and mouth feel in order to be able to identify, compare, contrast,
explain and discuss product attributes and flaws of wine, distilled spirits and brewed
beverages that are the foundation to customer sales in the bar, beverage and
hospitality industry.
identify, explain and apply the components of food pairing with wine, and brewed
beverages served in the beverage and hospitality industry in order to increase
customer satisfaction, sales and profitability.
Required Materials:
Fundamentals of Responsible Alcohol Service with
Exam Answer Sheet - 2nd Edition, NRAEF© $28 value*
*The cost of this book and the administration of the
examination are covered in your course fee; do not
purchase.
Top Hat © www.tophat.com
$17 semester, $25 annual, & $50 five year access options
Tophatmonocle Corp.
2 Carlton St. Suite 600
Toronto, ON
M5B 1J3 Canada
Printed Text Bibliography:
Distilled Spirits, unpublished guide by the Brown-Forman Corporation
Encyclopedia of Wines & Spirits, Alexis Lichine
Exploring Wines, Steven Kolpan, Brian H. Smith, and Michael A. Weiss
Food and Wine Pairing: A Sensory Experience, Robert J. Harrington
Grossman’s Guide to Wines, Spirits, and Beers, Harriet Lembeck
Introductory Nutrition, Helen Andrews Guthrie
Managing Bar and Beverage Operations, Lendal Kotschevar and Mary Tanke
Professional Beverage Management, Robert and Kathleen Lipinski
Study Guide: Beverage Specialist Certificate, Society of Wine Educators
The Bar & Beverage Book, Costas Katsigris & Chris Thomas
The Beverage Service World, Wallace Rande & Valentino Lucianni
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The Beverage Managers Guide to Wines, Beers, and Spirits,
Albert W. A. Schmid and John P. Laloganes
The Cocktail Bible, Linda Doeser
The Complete Beverage Dictionary, Robert and Kathleen Lipinski
The Essentials of Wine with Food Paring Techniques, John P. Laloganes
The Food Lover’s Guide to Wine, Karen Page with Andrew Dornenburg
The Hospitality Managers Guide to Wines, Beers & Sprits, Albert W. A. Schmid
The New World Guide to Beer, Michael Jackson
The New York Bartender’s Guide, Sally Ann Berk
Why You Like The Wines You Like , Tim Hanni
Wine and Beverage Standards, Donald Bell
* Digital & internet sources are listed & linked on Blackboard Learn
Course Schedule & Assignments
Lecture & date: Topics: Assignments due:
Lecture #1
Friday
January 13, 2017
Introductions, class organization, syllabus
review & use of Blackboard.
Overview of ServSafe Alcohol textbook
Course overview
Assignments, quizzes & examinations
Group project overview
Obtain Top Hat
app from Univ. Book Store
plus print and bring this
syllabus to class.
Review class Blackboard
web site
Lecture #2
Friday,
January 20, 2017
ServSafe Alcohol I – Alcohol and your
responsibility
ServSafe Alcohol overview and pre-test
Video – Alcohol and Your Responsibility
Laws restricting alcohol service
ServSafe Alcohol II – Recognizing and
preventing intoxication
• Video – Recognizing and Preventing
Intoxication
• Alcohol and the body
• Assessing a guest’s level of intoxication
• Your knowledge: What are their BACs?
• Preventing guests from becoming intoxicated
• Multiple-choice study questions & quiz
Read and review:
Chapter 1, pages 1-12
Plus+
Read and review:
Chapter 2, pages 1-23
You will need
to have Top Hat
app activated on
a “smart” device
5
Lecture #3
Friday,
January 27, 2017
ServSafe Alcohol III – Checking
identification
Video – Checking Identification
Verifying identification
The proper procedure for checking IDs
Multiple-choice study questions & quiz
Read and review:
Chapter 3, pages 1-21
Lecture #4
Friday,
February 03, 2017
ServSafe Alcohol IV – Handling difficult
situations
Video – Handling Difficult Situations
Handling intoxicated guests
Handling potentially violent situations
Handling illegal activities
Multiple-choice study questions & quiz
Video - Apply your knowledge: Rate the
response Review sections I-IV
Review sections I-IV
Administer the Advanced
ServSafe Alcohol Examination
Read and review:
Chapter 4, pages 1-23
Prepare for Advanced
ServSafe Alcohol
Examination
Take Practice ServSafe
Alcohol Exam on
Blackboard
Bring ServSafe Alcohol
Book to class…
Lecture #5
Friday,
February 10, 2017
The business of wine, beer and spirits
Cultural history of American drinking
The American bar:
From the producer to the consumer
The three-tiered system of alcohol
distribution & pricing
Purchasing & distribution in control &
non-control states
Special legal factors associated with the
beverage service industry
Sample historic colonial American
beverages
Review materials
on Blackboard
Print & bring colonial
American beverages
tasting sheet to lab
Lecture #6
Friday,
February 17, 2017
Essential elements of successful beverage
establishments
Bar & beverage industry marketing,
merchandising & promotion
Beverage & wine menu development
Beverage pricing strategies
Group projects assigned
Review materials
on Blackboard
Lecture #7
Friday,
February 24, 2017
Bottled waters; definitions & types:
Industry use & service Water identification & sampling exercise
Coffees:
History, industry use & brewing methods
Coffee bean identification exercise
Class cupping/brewing exercise
Review materials
on Blackboard
Print & bring water &
cupping exercises to lab
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Lecture #8
Friday,
March 03, 2017
• Reasons for food & drink pairing
• Essentials techniques of pairing food with
wine, brewed beverages & distilled spirits
• Class food & beverage pairing exercise
Complete your Vinotype
Sensitivity Self-assessment
Print & bring both wine &
food pairing exercises to lab
vin-o-type, n. Combination of sensory sensitivity,
values & aspirations that contribute
to your unique & personal wine
Lecture #9
Friday,
March 10, 2017
Cost control & profitability of alcoholic
beverages
Beverage industry terminology
Policies & procedures to control internal
& external theft:
Electronic beverage dispensing
Bar sanitation
Equipment, tools & glassware use &
control
Class wine & spirit free pour shot
glass exercises
Review materials
on Blackboard
Print & bring free pour
shot glass exercise to lab
Lecture #10
Friday,
March 24, 2017
The Bar & Bartender I
Mixology:
History, art & science of cocktails
Elements of standardized cocktail
formulas
Classic drinks & cocktails
Mixed drinks:*1
Layered & built cocktails
Hot drinks
Beverage industry terminology
Class sampling/exercise
Review materials
on Blackboard
Print & bring tasting
sheet to lab
Lecture #11
Friday,
March 31, 2017
The Bar & Bartender II
Mixology: Classic drinks & cocktails:
Mixed drinks**2
Stirred cocktails
Shaken cocktails
Blended & frozen cocktails
Beverage industry terminology
Review materials
on Blackboard
Lecture #12
Friday,
April 07,
2017
Selection, purchasing, receiving, storage
& issuing of alcohol
Low alcohol & non-alcoholic, & alcohol-
free beverages
Class sampling/exercises
THE IRON BARTENDER
COMPETITION with drink samples*2
Review materials
on Blackboard
Print & bring tasting
sheet to class
THE IRON BARTENDER COMPETITION-
http://liquor.com/video
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Lecture #13
Friday,
April 14, 2017
Service as a sales & marketing technique:
Your relationship to your guest
Approaching the guest
Taking the order
Serving the guest
Presenting the check
Still & sparkling wine service
Class service/exercises
Review materials
on Blackboard
Print & bring tasting
sheet to class
Lecture #14
Friday,
April 21, 2017
Group project presentations,
Groups 1, 3, 5 & 7 Tentative
Group samples served/TBD
See Blackboard e-site for
additional details on project
presentation requirements
Lecture #15
Friday,
April 28, 2017
Group project presentations
Groups 2, 4, 6 & 8 Tentative
Group samples served/TBD
See Blackboard e-site for
additional details on project
presentation requirements
Date: Other Important Dates & Deadlines: Details:
Weeks #03, #06, #10 & #13
Attend one (1) free show plus+ complete a report.
Required 40 points
Field trip – Must attend one (1) show:
Cyclone Liquors’ monthly vendor tasting;
Thursday, January 26, 2017, 5-7 PM
Thursday, February 16, 2017, 5-7 PM
Thursday, March 23, 2017, 5-7 PM
Thursday, April 13, 2017, 5-7 PM
Lincoln Center
626 Lincoln Way
Ames, IA 50010
http://cycloneliquors.com/.
Lecture #07,
Friday,
February 24, 2017
One copy of each group’s preliminary project
report due on or before 11:59 PM
See Blackboard e-site for
additional details
Lecture #13,
Friday,
April 14, 2017
One copy of each group’s project report is
due on or before 11:59 PM, April 14, 2017
See Blackboard e-site for
additional details,
deadlines, & classroom
group presentation dates
Lecture #15
11:59 PM, Friday,
April 28, 2017
Final deadline for all gradebook changes,
updates, credits, late submissions & acts of
beseeching.
All requests must be in
writing & received on or
before this date in order
to receive consideration.
1. Attendance, field trips and classroom participation: Each student in the class is
important and valuable. To succeed in this course, you need to attend and be engaged.
It is expected that you be on time, all unnecessary peripheral electronics off, refraining
from side conversations and be ready to fully participate. Attendance will be taken on a
random bases; you are expected to stay for the full class period; arriving late or leaving
early is disruptive to the class and you will lose credit for doing so. If this is not
possible, please see me in advance for special accommodations.
There is one (1) required scheduled fieldtrip which may be completed on one of four
(4) different dates. If you cannot attend one of these dates; you may request an
alternative field trip assignment in writing at least two (2) weeks prior to the last
scheduled Cyclone Liquor’s event. These fieldtrip are listed in your syllabus and
detailed in Blackboard.
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2. Beverage samples: This course is an educational class designed to increase your
product knowledge of wine, beer and spirits. One of this course’s objectives is for you to
become knowledgeable of the physical attributes of alcoholic beverages; you will be
graded on your ability to do so. In order to receive the maximum educational benefit
from the samples provided; print, bring and complete each weekly tasting sheet in class.
The point of the class is not to consume alcohol per se. The consumption of alcohol is
not a requirement of this course. If you would prefer not to taste or consume the samples
provided you may request alternate assignments. If you have any specific food and/or
beverage allergies, intolerances, or other restrictions that limit you participation, please
see me so appropriate alternatives can be arranged. Persons who do not participate in the
beverage sampling are expected to stay the full class period and are to analyze the
weekly samples utilizing those senses that do not involve consumption.
The samples provided are for sampling purposes only and will be
limited to a total of two (2) standard servings of beverage alcohol. The
average person’s liver can break down one (1) standard drink of
alcohol per hour. The BAC (blood alcohol content) of individuals,
however, can vary greatly based on their gender; age; body type and
mass; body fat; emotion; medication; foods eaten or not; carbonation of beverages; and rate of alcohol consumption. Since impairment begins with the first
drink you may want to limit certain actives directly following class when you choose to
consume alcohol
Students are not required to swallow samples and may also swirl, evaluate and spit in the
cups provided for this purpose. All unconsumed samples are to be disposed of as
directed and not shared with others. All beverage spills need to be cleaned up promptly
so as not to stain or damage these facilities. No alcoholic beverages are to be brought
into or removed from this classroom. Failure to follow course, university or state
alcohol polices can and will be considered justification for receiving a failing grade and
removal from this course. See the ISU policies at http://policy.iastate.edu/policy/alcohol/
3. Quizzes & tasting sheets: Quizzes covering the reading, tastings or other assignments
will be given. Your tasting notes may also be periodically collected and graded. In order
to receive full credit you must fully complete your tasting notes on the tasting sheet
provided on Blackboard. If you are late, leave early or missed class for any reason these
in class activities cannot be made up. Optional extra credit assignments need to be
utilized to make-up for missed classroom activities.
4. Examinations: The Advanced ServSafe Alcohol Examination will be administered
during the Lecture #4 Friday, February 03, 2017. Please notify me prior to this
examination of an illness or uncontrollable extenuating circumstance that will force you
to miss taking this exam. This is a NRAEF Certified Examination and cannot be made up
without written prior notification. The costs of lost, replaced, reprinted, rescheduled,
retaken and special shipping of examinations are not included in your course fee thus
will be billed to you at the NRAEF’s service rate when accrued.
9
5. Guests & classroom seating: Over 50 products will be sampled in this course. Weekly
class lectures & tastings are limited to only students currently registered in this course.
You are expected to sit in your self-assigned row each week. Non-enrolled persons are
not allowed to attend this class. Class members with unapproved guests will be asked to
leave class along with their guest; will receive a failing grade for that day’s activities;
may receive a failing grade for this course; and may be referred to the Dean of Students
Office and ISU Police for appropriate disciplinary and legal action.
6. Top Hat: We will be using the Top Hat (www.tophat.com) classroom response system in
class to facilitate classroom discussion on assigned readings, lectures and beverage samples.
You will be able to submit answers to in-class questions using smartphones tablets, laptops,
or through text message. Credit will not be given due to late class arrival; early class
departure; click-n-runs; field trips; missed or when not in class; or a forgotten or
nonfunctioning device. Missed quizzes cannot be made up; optional extra credit
assignments need to be utilized to make-up for missed quizzes. Earned credit will be posted
weekly in your Blackboard gradebook. Errors or omissions need to be reported within one
(1) week of their posting in order to receive reconsideration of the posting.
You can visit the Top Hat Overview within the Top Hat Success Center
www.support.tophat.com/hc/en-us/articles/200019034-Top-Hat-Overview-Getting-Started which outlines
how you will register for a Top Hat account, as well as providing a brief overview to get
you up and running on this system.
Top Hat access requires a paid subscription. As an enrolled Iowa State student you are
eligible to receive the discounted rate of $17 for semester, $25 for annual and $50 for five
year access. If you have a clicker from the old vendor and wish to take advantage of the
$25 buy-back program, you must do this BEFORE purchasing your Top Hat license.
Discounts cannot be given if you purchase the license at full price and later want to use the
$25 discount code.
An email invitation will be sent to you by email, but if don’t receive this email, you can
register by simply visiting our course website. Please note the course join code
is: app.tophat.com/e/590334
Should you require assistance with Top Hat at any time, please contact their Support
Team directly by way of e-mail ([email protected]), the in app support button, or by
calling 1-888-663-5491. You may also contact the IT Solution Center at 515-294-4000
or [email protected] for on-campus assistance. Additional information on the use of
Top Hat app can be found on the ISU web page https://www.it.iastate.edu/services/tophat.
7. Special accommodations and support services: Please address special accommodations
or needs with me at the beginning of the semester or as soon as you become aware of
them. Those seeking accommodations based on disabilities should complete a Student
Academic Accommodation Notification from the Student Disability Resources (SDR)
http://www.dso.iastate.edu/dr/, located in Room 1076, Student Services Building. Their
telephone number is 515-294-7220 and e-mail is [email protected]. Your
accommodation notification should be presented at least two (2) weeks before the
accommodation is needed. Retroactive requests for accommodations cannot be honored.
10
8. Religious accommodation: If an academic requirement of the course conflicts with a
religious doctrine, practice or observance, you may request reasonable accommodation.
Your request should be in writing and presented at least two (2) weeks before the
accommodation is needed. As your instructor, I may seek assistance from the Dean of
Students Office and the Office of Equal Opportunity and Compliance if needed.
9. Personal electronic devices: Cell phones, iPods, iPads, laptops, tablets, laser pointers,
etc. are all designed to be personal electronic devices. If at any point during this semester
your use of these devices interferes with the ability of others to learn or my ability to
teach, your use of these devices during class will be restricted. Class members not
adhering to this policy will be asked to leave class and will receive a failing grade for that
day’s activities; may receive a failing grade for this course; and may be referred to the
Dean of Students Office for disciplinary action.
7. Classroom environment: As a University faculty member I am committed to providing
a professional learning environment that is fair and responsible; supports; nurtures;
rewards your ability, performance and learning; and is free of discriminatory,
inappropriate and disrespectful conduct. Disruptive behaviors or actions that negatively
impact on others’ ability to learn or my ability to teach cannot be tolerated.
If you observe others who are creating an inappropriate learning environment, please bring
this to my attention. Persons judged to be negatively impacting on others ability to learn
will be referred to the Dean of Students Office and ISU Police for appropriate disciplinary
and legal action. If you believe that I, as your instructor, have in some way exhibited
behaviors that are inconsistent with this policy, please bring it to my attention. If you do
not believe your concerns have been appropriately addressed, please contact the chair of
our department.
8. Harassment and discrimination: Iowa State University strives to maintain our campus
as a place of work and study for faculty, staff, and students that is free of all forms of
prohibited discrimination and harassment based upon race, ethnicity, sex (including sexual
assault), pregnancy, color, religion, national origin, physical or mental disability, age,
marital status, sexual orientation, gender identity, genetic information, or status as a U.S.
veteran. If you have concerns about such behavior contact me as your instructor, Student
Assistance at 515-294-1020 or email [email protected], or the Office of Equal
Opportunity and Compliance at 515-294-7612.
11
12. Violence free university: Violence, threats or implied threats of violence, and
intimidation (verbal or physical acts intended to frighten or coerce) impede the goal of
providing a safe environment and cannot be tolerated. For more information, refer to
http://www.policy.iastate.edu/policy/violence.
13. Emergency response: In an emergency situation, follow emergency response guide at http://www.ehs.iastate.edu/sites/default/files/uploads/publications/posters/EmergencyPoster.pdf.
For more information, refer to http://www.policy.iastate.edu/policy/emergencynotification.
14. Academic work: All written assignments and assessments are to be submitted through
the appropriate Blackboard portal; late submissions will not be accepted or given credit
after the submission due date. For complete details of each assignment and assessment
including submission deadlines see Blackboard. Earned credit will be posted weekly
in your Blackboard gradebook. Errors or omissions need to be reported within one (1)
week of their posting in order to receive reconsideration of the posting. The closing
deadline to request any consideration of Blackboard course gradebook changes, late
submissions, updates, additional or missing credits or general beseeching is 11:59 PM,
Friday, April 28, 2017. Requests received after this date will not be considered.
All the academic work must comply with the University’s policies on academic honesty.
Examples of academic misconduct are:
Attempting to use unauthorized information while taking an exam or quiz
Submitting as one's own work, themes, reports, drawings, laboratory notes, computer
programs or other products prepared by others
Reusing or re-submitting one's own work multiple times as an original assignment
Knowingly assisting other persons in obtaining unearned credit, access, samples,
copies, materials and information
Plagiarism: A link to understanding, the consequences of, and best practices for
avoiding is available at: http://instr.iastate.libguides.com/content.php?pid=10314.
Your work (assignments, assessments, reports, quizzes, etc.) is to be original, correctly
cited, without distracting errors in usage or convention, and done on an individual basis.
All work is to be submitted in .doc, .docx, .ppt, .pptx, .odt, .txt, .rtf, .pdf, or .html file
format, less than 10 MB, and will be checked for plagiarism using SafeAssign. If
you have any questions or need additional clarification of this policy please see me.
Persons not following this policy may receive a failing grade on their work and this
course. This class will follow Iowa State University’s policy on academic dishonesty.
Anyone suspected of academic dishonesty will be reported to the Dean of Students Office.
http://www .dso.iastate.edu/ja/academic/misconduct.html
12
15. Course fee: There will be a $50 course fee that covers the ServSafe booklet and
administration of the certification examination; beverage and food samples; and classroom
supplies utilized in the course. This fee is assessed to all students registered in this course
and cannot be refunded or prorated once assessed. A detailed sample schedule and the
budget for this course are posted on Blackboard.
16. Case study: The class will be subdivided into
teams of 5-6 members. Each team will act as an
independent professional hospitality consulting
group hired by the owners of a food and beverage
operation. You will review and analyze their
beverage service and make a class presentation of
your findings. Your analysis will include financial
as well as market, concept, service, and menu
suitability recommendations to improve both the
facility’s profits and operation. You may select
any full-service restaurant, hotel dining, club, or
catering facility in Iowa. An outline of the
assignment with all dates and requirements is
located under the Case Study tab in Blackboard.
17. Dead week: This class follows the Iowa State University Dead Week policy as noted in
section 10.6.4 of the Faculty Handbook; see the following for complete policy details:
http://www.provost.iastate.edu/resources/faculty-handbook
18. Assessment and grading: Your work in this course will be assessed by a combination
of methods. They include a national certification examination, 1-2 field trips with
reports; 1 on-line quiz; 10-12 in-class quizzes/tasting notes; attendance; and a group
project case study that includes a report and presentation. The following is the estimated
and approximate number of points available within this course. The final grade for this
course is not curved nor rounded upward once extra credit is added. Grades are not
changed after submission.
Your course grade will be based on the percentage of the total required points (divisor).*
Total points earned/Total required points = %
13
Examination - Fundamental of Responsible Alcohol Service 100 points
Group project, reports and presentation 135 points
Group project, individual/team evaluation 30 points
Required field trip & report (1) 40 points
Other: attendance, assessments, quizzes, tasting notes, etc...
+ 220 points
Total estimated required* + 525 points
+ Total extra credit TBD
+ 50 points
B+ 89-87% C+ 79-77% D+ 69-67% F 59&<
A 94% & > B 86-84% C 76-74% D 66-64%
A- 93-90% B- 83-80% C- 73-70% D- 63-60%
19. Course related questions, issues and problems: : If at any time during this semester you
have any course related questions, issues or problems, please discuss them with me as
soon as they develop. If not satisfied, please contact your advisor to address the situation.
Your advisor will suggest possible courses of action.
• For more information:
http://catalog.iastate.edu/academiclife/#appealofacademicgrievances.
• You may also have any course related problems addressed directly by emailing
On behalf on my teaching assistants and myself we are looking forward to having you in
class and hope you find this course rewarding.
Again thank you for enrolling in HspM 383L,
Sincerely,
Stewart Stewart L. Burger, M.S.
Lecturer, Hospitality Management
Apparel, Events, & Hospitality Management
Iowa State University
Ames, IA 50011-1121 Consider the environment before printing.
14
1.5 oz. Vodka
1/2 oz. Grand Marnier
1/2 oz. Cranberry juice
1/2 oz. Grapefruit juice, ruby red
Lemonade, fresh
Orange twist
Grapefruit section
Ice cubes
Method:
1. Add vodka, Grand Marnier, orange juice,
cranberry juice & ruby red grapefruit juice.
2. Shake the ingredients in a cocktail shaker with
ice cubes
3. Pour the mixture into an Old Fashioned Glass.
4. Top up off with lemonade.
5. Garnish with orange twist and grapefruit section.
2 oz. Vodka
1 oz. lemon juice
1 oz. Passion Fruit syrup
1 orange slice
1 maraschino cherry
Crushed ice
Method:
1. Add vodka, lemon juice and passion fruit
syrup in an 8 oz. Brandy Sniffer filled with
crushed ice.
2. Stir until blended.
3. Garnish with orange slice and cherries.
Updated 1/9/2017
HspM383springfridaylab2017
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