Preparing Cognac for Service

Quality standard

Cognac is poured into a brandy snifter, at room temperature, no more than five minutes after the Captain’s Order has been received.

Procedures


1. Read the Captain’s order or printer slip for the type of brandy specified by the guest.
2. Get a brandy snifter and hi-ball glass. Check for cleanliness and condition.
3. Fill the hi-ball glass with ice until ¾ full.
4. Pour water into the hi-ball glass with ice.
5. Get the bottle of brandy specified by the guest.
6. Use a jigger to measure 3 Cl, 1 larger side.
7. Pour the drink into the brandy snifter slowly to prevent any spillage.
8. Set the brandy snifter and the hi-ball glass with ice water on the pick up area on the counter