Prepare and serve cocktails - Amazon S3 Web viewThis unit deals with the skills and knowledge required to Prepare and serve cocktails in a range ... Screaming Orgasm. ... Be prepared

Prepare and serve cocktailsPrepareand serve cocktails

D1.HBS.CL5.06

Trainee Manual

Prepare and serve cocktails

D1.HBS.CL5.06

Trainee Manual

Project Base

William Angliss Institute of TAFE555 La Trobe StreetMelbourne 3000 VictoriaTelephone: (03) 9606 2111Facsimile: (03) 9670 1330

Acknowledgements

Project Director: Wayne CrosbieChief Writer: Alan HickmanSubject Writer: Alan HickmanProject Manager/Editor: Alan MaguireDTP/Production: Daniel Chee, Mai Vu, Kaly Quach

The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam.

The ASEAN Secretariat is based in Jakarta, Indonesia.

General Information on ASEAN appears online at the ASEAN Website: www.asean.org.

All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”.

This publication is supported by the Australian Government’s aid program through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II).

Copyright: Association of Southeast Asian Nations (ASEAN) 2013.

All rights reserved.

Disclaimer

Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page.

Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute.

Additional images have been sourced from Flickr and SXC and are used under Creative Commons licence: http://creativecommons.org/licenses/by/2.0/deed.en

File name: document.docx

http://creativecommons.org/licenses/by/2.0/deed.en

http://www.asean.org/

Table of contents

Introduction to trainee manual.............................................................................................1

Unit descriptor......................................................................................................................3

Assessment matrix...............................................................................................................5

Glossary...............................................................................................................................7

Element 1: Promote cocktails to customers.........................................................................9

Element 2: Prepare cocktails.............................................................................................43

Element 3: Present cocktails..............................................................................................59

Presentation of written work...............................................................................................67

Recommended reading......................................................................................................69

Trainee evaluation sheet....................................................................................................71

Trainee self-assessment checklist.....................................................................................73

© ASEAN 2013Trainee Manual

Prepare and serve cocktailsPrepare and serve cocktails

© ASEAN 2013Trainee ManualPrepare and serve cocktailsPrepare and serve cocktails

Introduction to trainee manual

Introduction to trainee manualTo the Trainee

Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’ which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work.

The ‘toolbox’ consists of three elements:

A Trainee Manual for you to read and study at home or in class

A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice

An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency.

The first thing you may notice is that this training program and the information you find in the Trainee Manual seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South-East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states.

What is the CBT and CBA system and why has it been adopted by ASEAN?

CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees chances of obtaining employment.

CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you.

What is a competency standard?

Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard.

242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas:

Housekeeping

Food Production

Food and Beverage Service


Prepare and serve cocktailsPrepare and serve cocktails1

Introduction to trainee manual

Front Office

Travel Agencies

Tour Operations.

All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading ‘Unit Descriptor’. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and ‘Performance Criteria”. An element is a description of one aspect of what has to be achieved in the workplace. The ‘Performance Criteria’ below each element details the level of performance that needs to be demonstrated to be declared competent.

There are other components of the competency standard:

Unit Title: statement about what is to be done in the workplace

Unit Number: unique number identifying the particular competency

Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area.

The final heading you will see before you start reading the Trainee Manual is the ‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers.

Your trainer and/or assessor may use other methods to assess you such as:

Journals

Oral presentations

Role plays

Log books

Group projects

Practical demonstrations.

Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality.

2© ASEAN 2013Trainee ManualPrepare and serve cocktailsPrepare and serve cocktails

Unit descriptor

Unit descriptorPrepare and serve cocktailsPrepare and serve cocktails

This unit deals with the skills and knowledge required to Prepare and serve cocktailsPrepare and serve cocktails in a range of settings within the hotel and travel industries workplace context.

Unit Code:

D1.HBS.CL5.06

Nominal Hours:

20

Element 1: Promote cocktails to customers

Performance Criteria

1.1 Ensure service equipment is clean, operational and ready for use

1.2 Ensure cocktail ingredients and accompaniments are prepared and ready for service

1.3 Use display materials to promote cocktails

1.4 Offer customers recommendations or information about the range and style of cocktails available in a courteous fashion

Element 2: Prepare cocktails


2.1 Select and use cocktail glassware and equipment in accordance with enterprise and industry standards

2.2 Make cocktails correctly and efficiently in accordance with recipes

2.3 Consider and evaluate new cocktail recipes and develop in accordance with enterprise policy

Element 3: Present cocktails


3.1 Present cocktails attractively in a manner and timeframe that optimises cocktail appearance, temperature and service quality

3.2 Minimise wastage and spillage during service



Unit descriptor


Assessment matrix

Assessment matrixShowing mapping of Performance Criteria against Work Projects, Written Questions and Oral Questions

The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance - Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the Trainee Manual (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students.

Work Projects

Written Questions

Oral Questions


1.1 Ensure service equipment is clean, operationaland ready for use

1.1 1, 2, 3 1


1.1 4 – 14 2

1.3 Use display materials to promote cocktails 1.2 15 3


1.3 16 – 23 4



2.1 24, 25, 26 5

2.2 Make cocktails correctly and efficiently in accordance with recipes 2.1 27, 28,

29, 30 6, 7, 8


2.2 31 9



2.1 & 3.1 32, 33 10

3.2 Minimise wastage and spillage during service 2.1 & 3.1 34, 35 11



Glossary

GlossaryTerm Explanation

Alc/vol A way of indicating the alcoholic strength of beverages: stands for alcohol by volume

Advocaat Brandy and egg-based liqueur, yellow in colour

American shaker See Boston shaker

Amoretto Almond liqueur

Angostura bittersAn alcoholic bitters made from herbs and spices used in very small quantities to colour and flavour certain cocktails

Anisette Anise-flavoured liqueur

Bar glass Large glass in which cocktails may be mixed using the stirring method. Also one-half of the Boston shaker

Boston shaker A cocktail shaker comprising a metal base with a bar glass. Also known as an American shaker

CocktailAn alcoholic drink made by combining ingredients which may include spirits, liqueurs, milk, cream, fruit and fruit juice and ice

Crème de bananas Banana liqueur

Crème de cassis Blackcurrant liqueur

Crème de menthe Mint-flavoured generic liqueur – available in green and clear colour

Crème de noyaux Almond-flavoured liqueur

FlairingAlso known as ‘flaring’. Cocktail mixing with extravagant moves emphasising the entertainment side of cocktail mixing

Frappé A straight liqueur served on crushed ice

Free-pouringPouring of liquid/alcohol from a bottle without measuring the amount poured (or using personal judgement 9’eye’) to determine the amount poured

Generic liqueurs Liqueurs made to a style by a number of different manufacturers


Glossary

Term Explanation

Mocktail A non-alcoholic cocktail

Neat spirit ‘Neat scotch’ = nip of scotch with no ice, no water, no mixer

Over pouring Pouring too much liquid/alcohol into a drink

Nip A measure of liquor: a nip of spirits is generally regarded as 30mls

On-the-rocksDrink served over ice but with nothing else.

Scotch on-the-rocks = measure of scotch served over ice

Parfait amour Violet/purple-coloured liqueur. Also known as Parfait d’amour

Proprietary liqueurs Liqueurs made by only (proprietary limited) company and by no other company

Standard shaker A traditional, three-part cocktail shaker comprising base, strainer and cap

Swabs Cleaning cloths used to wipe down equipment and service counters, areas and surfaces

Tsp Tea-spoon

Under-pouring Not pouring enough liquid/alcohol into a drink

Zest of fruitThe outermost and coloured part of (for example) oranges, lemons and limes, not including the white part (the ‘pith’) of the fruit




Element 1:Promote cocktails to customers1.1 Ensure service equipment is clean,

operational and ready for use It is a standard requirement across the industry that all items involved in the preparation and service of food and/or beverages are clean, operational and ready for use at the start of each service session.

This Section identifies what should be done when setting up and preparing to serve cocktails.

Clean

For the purposes of food safety, ‘drinks’ are regarded the same as ‘food’. This means all the requirements applying to food must apply to beverages.

As a result all equipment, utensils and surfaces involved in the preparation and service of cocktails must be ‘clean’.

A useful definition of clean is that the items must be free from visible contamination, bacterial contamination and odour.

In practice this means the inside of items (shakers, jugs, and blenders) must be clean, and the outside of all items must look clean because these items may be on public display.

A cleaning schedule may be in place at the bar or workstation to guide activities in relation to cleaning the items (equipment and utensils as well as preparation areas and service counters) requiring cleaning.

Items should be cleaned with detergent and a sanitiser.

Standard cleaning equipment, chemicals and materials are necessary to maintain cleanliness and hygiene at the work station:

Swabs

Detergents and sanitisers

Tea towels

A range of brushes – for glass cleaning.



Clean glassware

To achieve clean glasses, standard industry practice is to:

Wash glasses after every use by hand or in a glass washing machine, ensuring:

Water used is a minimum temperature of 70˚C

Appropriate detergent is used and diluted according to manufacturer’s instructions, as or if required

Store glasses correctly. Clean glasses must be stored so they do not become re-contaminated

All glasses must be inspected before use to check they are clean and suitable for use.

Equipment

(See Section 2.1 for use of the following items.)

Equipment required for mixing cocktails includes:

Cocktail shakers – standard and/or Boston shakers Hawthorn strainer Blender Bar spoon Bar glass Tongs Jugs Stirrers and swizzle sticks Pourers’ Measures Ice crushers Scoops Glass chillers Zesters Peelers Juicers Knives and chopping boards Ice shavers Bar towels Toothpicks Cocktail list or menus A range of cocktail glassware – see Section 2.1 for more detail.




Operational requirements

Where equipment is used to prepare cocktails – or ingredients for cocktails – a check must be made to ensure all these items are ‘operational’.

This means they must be working as accepted to produce the required results.

The basic operational checks to make on cocktail making equipment prior to use are:

A visual inspectio to ensure:

The item is present and has not been borrowed (and not returned) by another department

All parts of the item are present and there are no missing bits

The item is clean and looks clean (inside and out)

A test run of the item to:

Check it operates as intended and performs all the required tasks

Ensure there are no noises which indicate a possible performance problem or need for service and/or replacement.

Ready to use

Standard ready to use requirement checks for cocktail making equipment and glassware are:

Check ‘sufficient’ items are available based on expected trade levels

Ensure ‘required’ items are available as determined by cocktails and Specials for the service session

Place items in their designated location at the service station to optimise work flow.




Introduction

An important part of preparing a cocktail work station to prepare and serve drinks is to ensure the necessary ingredients are available and ready to use.

This Section identifies ingredients and accompaniments needing to be prepared and describes what is involved in making them ready.

Cocktail – defined

A cocktail is an alcoholic drink made by combining ingredients which may include spirits, liqueurs, milk, cream, fruit and fruit juice and ice.

The above definition – combined with the standard cocktail list at your venue – starts to indicate the ingredients required to make cocktails.

Ingredients are the items listed on a recipe for a cocktail. They are the alcoholic and non-alcoholic ‘raw materials’ for the drink.

Ice

Cocktails are usually served very cold, so lots of ice is needed in a cocktail bar.

Ice used in the preparation of cocktails may be:

Cubed ice – in a wide variety of shapes and sizes

Shaved ice

Cracked ice – also known as crushed ice.

Preparing ice in a cocktail bar prior to trade can include:

Obtaining sufficient ice from venue ice machines (or ice storage areas) and storing it in designated ice buckets or similar behind the bar at the work station

Crushing block ice or ice cubes by hand or using a machine

Placing ice into an appropriate container under refrigeration to prevent it melting (or limit the amount of melting)

Obtaining a scoop or tongs to dispense the ice as required

Covering the ice to prevent contamination and help maintain temperature.




Condiments

The use of condiments includes:

Salt and pepper – for Bloody Mary

Celery salt – for Bloody Mary

Mint leaves – for Juleps

Nutmeg – for dusting Brandy Alexander

Cinnamon – sticks are used in Gluewein.

Bitters

A limited number of ‘bitters’ are used in cocktails, or served in cocktail bars.

Angostura bitters – probably the best known bitters in the world. It is alcoholic (44.7% alc/vol) but the very small amount (a few drops at a time) used means many treat it as being non-alcoholic.

Used for a variety of drinks such as Pink Gin and the original Singapore Sling.

See http://mybestcocktails.com/cocktails-with-42-Angostura-Bitters.html

Orange bitters, lemon bitters, peach bitters – used to assist and enhance cocktails featuring these fruits

Underberg bitters – a proprietary brand digestif, commonly served on its own as a restorative drink.

See http://www.underberg.com/en/home.html.

Sauces

A small but important range of proprietary brand sauces are essential behind any good cocktail bar:

Tabasco Sauce – for Bloody Mary, infusions where ‘hot’ (fiery) cocktails are produced (such as Southern Comfort Fiery Pepper and Bowsers Breath), and many ‘Bloody’ cocktails

Worcestershire Sauce – used for Bloody Mary, Caesar, Mickey Mouse and Virgin cocktail.

Note: Despite its name, ‘Cocktail sauce’ is not used as an ingredient in cocktails. It is a sauce or dressing for seafood.

See:

http://www.tabasco.com/taste_tent/menu_planning/new_years.cfm

http://www.1001cocktails.com/recipes/mixed-drinks/Worcestershire+sauce.html .


http://www.1001cocktails.com/recipes/mixed-drinks/Worcestershire+sauce.html

http://www.tabasco.com/taste_tent/menu_planning/new_years.cfm

http://www.underberg.com/en/home.html

http://mybestcocktails.com/cocktails-with-42-Angostura-Bitters.html


Cordials and juices

Cordials are non-alcoholic beverages used to provide colour and flavour to cocktails.

Only a small amount of cordials are used for each drink. They are also popular in the production of mocktails.

These cordials are bought by the venue as proprietary brands and are ready-to-use: all you have to do is pour them.

Preparing cordials involves:

Making sure the bottles are clean

Ensuring you have sufficient quantities available

Checking you have the types required for the cocktails being offered.

Fruit juices are liquids obtained from pressing/juicing fruit.

Some juices are ‘squeezed’ fresh on the day they are required, and some may be purchased in canned or bottled form.

Cordials and juices include:

Lime juice – for Lemon, Lime and Bitters

Grenadine – a deep-red cordial made from pomegranates. Only a small amount is used for each cocktail – used in cocktails such as Tequila Sunrise.

See http://www.cocktailmaking.co.uk/displayingredient.php/74-grenadine

Cloves

Peppermint

Pineapple juice

Orange juice

Lemon juice

Tomato juice.

Dairy products

Various cocktails require the use of dairy products as follows:

Milk – this is cold, full cream milk (unless specific recipes stipulate another form of milk). Used in White Russian (one version), Golden Cadillac and Kahlua and milk

Cream – thickened cream, used in Golden Dream, Pina Colada and Brandy Alexander

Yoghurt – not popular but used in some fruit-based cocktails, mocktails and always available as an ingredient for innovative, new cocktails.



http://www.cocktailmaking.co.uk/displayingredient.php/74-grenadine


Preparing dairy products involves:

Making sure the right products are available in sufficient quantity

Verifying the items are within their ‘use-by’ date

Making sure they are refrigerated at or below 5˚C.

Alcoholic ingredients

It is impossible to provide a total list of all alcoholic beverages that could be used to prepare cocktails.

It is also a fact of life no venue will ever stock all the possible alcoholic products available for use in making cocktails.

The following, therefore, only provide an indicative list of the alcoholic ingredients that may need to be prepared and used.

Liqueurs

Liqueurs are used in cocktails as a base ingredient and/or to add colour and flavour.

Liqueurs are divided into ‘generic’ and ‘proprietary’.

Generic liqueurs

A generic liqueur is made to a style (such as crème de menthe, advocaat or parfait amour) and can be made by a number of different manufacturers (such as Marie Brizard, Bols and VOK).

Visit the websites if these three manufacturers as:

http://www.mariebrizard.com/en/default.asp

http://www.bolscocktails.com/bols-liqueur-range.asp

http://vok.com.au/vok-liqueurs.html .

Examples of generic liqueurs include:

Advocaat

Amoretto

Anisette

Cherry brandy

Crème de bananas

Crème de cacao (dark and clear)

Crème de cassis

Crème de menthe

Crème de noyaux

Parfait amour.


http://vok.com.au/vok-liqueurs.html

http://www.bolscocktails.com/bols-liqueur-range.asp

http://www.mariebrizard.com/en/default.asp


Proprietary liqueurs

Proprietary liqueurs are made by one specific company, and cannot be made by any other company.

Examples include:

Bailey’s Irish Cream

Chambord

Chartreuse – green and yellow

Cointreau

DOM Benedictine

Drambuie

Frangelico

Galliano

Grand Marnier

Jägermeister

Kahlua

Keuck

Midori

Mozart – Black Chocolate and White Chocolate

Pernod

Tia Maria.

Check out the following for more information:

http://en.wikipedia.org/wiki/List_of_liqueurs

http://www.tastings.com/spirits/liqueurs.html

http://www.drinksmixer.com/desc29.html

http://www.winemakeri.com/information/glossaries/liqueurs/lq_glossary.htm .



http://www.winemakeri.com/information/glossaries/liqueurs/lq_glossary.htm

http://www.drinksmixer.com/desc29.html

http://www.tastings.com/spirits/liqueurs.html

http://en.wikipedia.org/wiki/List_of_liqueurs


Spirits

A spirit is a distilled alcoholic beverage made from a base of grain, fruit or vegetable.

Qualities vary with a common link between quality and price.

Variations occur within brands in respect of:

Quality indicators – such as ‘Number of stars’, ‘amount of time in wood/aged’, or ‘red label’ and ‘black label’

Alcoholic strength – with options including under-proof or over-proof

Flavours – gins and vodkas may have a range of fruit-based flavour options available.

Spirits required for general cocktail work include:

Gin

Vodka

Rum – dark and white/clear, as well as gold

Brandy

Scotch

Irish whisky

Bourbon

Tequila

Cognac

Ouzo.

Visit the following websites to learn about spirits in general and a range of individual brand name spirits:

http://en.wikipedia.org/wiki/List_of_alcoholic_beverages

http://www.tableandvine.com/types_of_spirits.html

http://liquorcraft.com.au/wawcs0113228/ln-spirits-and-liqueur-types.html

http://www.southerncomfort.com/age.aspx?ReturnUrl=%2fDefault.aspx

http://www.gordons-gin.co.uk/

http://www.johnniewalker.com/en-au/AgeGateway.aspx .


http://www.johnniewalker.com/en-au/AgeGateway.aspx

http://www.gordons-gin.co.uk/

http://www.southerncomfort.com/age.aspx?ReturnUrl=%2FDefault.aspx

http://liquorcraft.com.au/wawcs0113228/ln-spirits-and-liqueur-types.html

http://www.tableandvine.com/types_of_spirits.html

http://en.wikipedia.org/wiki/List_of_alcoholic_beverages


Wine

For making cocktails there will be little need for wine but the following can be required:

Red table wine – for making Sangria, Glogg and some Punches

Still, white wine – for making Spritzers, White Wine Sangria and some Punches

Sparkling wine – for making Buck’s Fizz, Black velvet and Blushing Bride.

Preparing alcoholic ingredients

To prepare alcoholic ingredients for cocktails you should refer to the cocktails being offered on cocktail lists and Specials and check:

All necessary types and brands are available

Sufficient quantities of each type and brand are available

Bottles look clean and presentable

White wine is refrigerated.

Accompaniments

Garnishes

See also Section 3.1.

Garnishes are the most obvious and common accompaniment for cocktails.

Most recipes stipulate a specific garnish for the drink – in some cases changing just the garnish can change the name of the cocktail. For example, a dry martini garnished with a cocktail onion instead of an olive or twist of lemon is called a ‘Boston’.

Garnishes are food-based – as opposed to decorations which are made from paper, wood and/or plastic.

It is important to keep garnishes simple.

Using ‘too many/much’ in the way of garnishes can spoil the presentation of the drink, and detract from the other appealing features of the finished product.

Also, remember garnishes can be costly so they should be used, handled and stored with this in mind.

Common items used for garnishes for cocktails are:

Citrus slices – half and full: full slices are also known as ‘citrus wheels’

Maraschino cherries – speared on to either one or two toothpicks

Olives – speared on a toothpick, traditional with a dry martini

Pineapple, and citrus wedges – pineapple done like this is also called ‘pineapple spears’. Pineapples may also be hollowed out and used as the ‘glass’/service item for some cocktails




Citrus twists – the twisted zest of citrus fruits

Celery rib – used traditionally for a Bloody Mary

Sprigs of fresh herbs – rosemary, thyme and mint are common

Kiwi fruit – half or full slices

Chocolate powder – sprinkled on top of the finished drink

Whole strawberries – or sliced strawberries (sometimes chocolate-dipped)

Nutmeg – as above

A range of other products can be added to different, more modern cocktails – coffee beans, liquorice sticks, jelly beans, jelly babies.

Edible flowers

Flowers are sometimes used as garnishes – both as heads floating in drinks, or frozen in an ice block which is placed into the drink – but some flowers are poisonous so some venues avoid them.

Edible flowers include:

Nasturtiums

Marigold

Borage

Ranunculus

Primrose

Rose

Crystallised poppies.

Cocktail decorations

These are commercially prepared decorations that cost money.

They are not food-based (they are inedible) and include:

Paper parasols – stuck into a wedge of fruit

Plastic animals – hung off the side of the glass: monkey, giraffe, dolphin, elephant

Mermaids – also hung from side of glass

Pickaxes – can be used to hang cherries onto side of glass

Doilies – sometimes placed under drinks

Swizzle sticks – placed into a cocktail for the customer to stir the drink if they choose

Sparklers – to add a fiery dimension to cocktails and popular for use at celebrations

Straws – placed into the cocktail and should be the right size: flexible long straws are commonly used in tall cocktails, and other alternatives include normal full-length straws, and half-straws.



When using or adding decorations to cocktails:

Make sure you use only the amount of decorations as specified in house recipes – no more, no less.

Never over-decorate – the finished product should look like a drink or cocktail and not a salad.

Points to remember when making garnishes

Always use a clean surface when cutting garnishes

Always have plenty of fresh garnishes prepared before service

Always store garnishes under refrigeration

At the end of trading, all garnish containers should be sealed with a lid or a good quality clear wrap

Never re-use garnishes that come back from the table/customer – it is illegal to do so

Staff are not permitted to eat the garnishes – or the raw materials from which they are made.




1.3 Use display materials to promote cocktails Introduction

Customers can be encouraged to drink cocktails through the use of display materials and by verbally recommending them.

This Section addresses the use of display materials in a venue and the following Section will discuss offering recommendations direct to customers.

Examples of display materials

Where and when possible, display material should be posted around the bar area to promote the sale of cocktails.

In accommodation venues, the in-room compendium in the guest room may also feature information about bars and the drinks/cocktails they serve.

Posters advertising the ‘Cocktail of the Month’; may be posted in elevators and elsewhere throughout the venue in customer/public areas.

Displays and materials can include:

Tent cards

These are small cards advertising and describing the cocktails available. They are folded in the centre to make them self-supporting.

They can be placed strategically around the bar to make customers aware of the products available.

Tent cards can also be placed on counters and tables.

Posters

Posters can be framed or unframed and placed around the bar area or any other high-traffic area where potential customers may see them.

It is important posters are maintained and kept in good order as a shabby poster promoting a product can sometimes do the product more harm than good.

To be most effective these posters need to change regularly and feature different cocktails and/or a new theme every time.

CoastersCoasters are an effective way to promote cocktails. Place them on the bar, service counters and tables before a drink is placed down.

The venue can create its own coasters, seek a joint partnership arrangement with a nominated spirit or liqueur company to produce them or ask suppliers to provide coasters that advertise a given product.Local businesses may also provide you with coasters using them as an advertising medium for their organisation on one hand, and an advertisement for your cocktails on the other hand.

It is an industry standard that ‘used’ coasters are never re-used as they look unclean.



Physical displays

Physical displays can be a successful way of promoting cocktails, and often suppliers will provide displays that can either sit behind the bar, or are free-standing and suitable for use in public areas.

A commonly used display is the creation of a display table in a dining or bar environment to promote cocktails. The display should sit in a prominent location in the dining area (such as near the entrance) and may feature items such as:

Bottles of spirits and liqueurs

Cocktail making utensils – shakers, strainers, blow torch, bar spoons

A selection of cocktail glasses

Cocktail books and magazines

Actual cocktails – in glasses, properly decorated and garnished.

Cocktail lists

In the same way a venue uses a wine list to promote its wines, a venue featuring cocktails can develop its own ‘Cocktail list’.

These may be arranged by type of cocktail, base or type of ingredients.

Colour photographs shows what the finished product looks like and certainly helps encourage people to buy.

Cocktail lists may be paper-based, electronic display boards or chalk boards.

Sources of display materials

Display materials to promote cocktails can be:

Produced in-house – by the bar staff, marketing and sales staff or management

Bought-in from professional businesses such as advertising, merchandising and promotional agencies or businesses

Supplied free-of-charge – by spirit and liqueur manufacturers and/or by the distributors.

Other ways to promote cocktails

Demonstrations

An excellent way of promoting cocktails is to hold a series of scheduled cocktail mixing demonstrations allowing the venue and cocktail mixing staff to showcase their skills and talents.

Demonstrations once or twice a week for 30 minutes each should work well.




Each demonstration could have its own theme which may be based on:

A colour

A base ingredient

A mixing style

A country

A word or concept.

Allowing customers to taste (free-of-charge) the cocktails enables another element of interaction with potential cocktail consumers.

Make sure each demonstration is well advertised to optimise attendances. Consider inviting the media, placing posters around the venue, making public announcements and telling people when they are served.

Holding competitions

Where cocktails are an integral element of the drinks you serve, a competition can really help promote cocktails and is a fun way for the venue to engage with customers.

Set some ‘rules’ for the competition, such as:

Time allowed to mix the cocktail

Equipment that can be used

Spirits and liqueurs available or which must be used

Presentation requirements

Judging criteria.

It is always important to promote the competition within the venue.

Extra interest can be generated by:

Providing a worthwhile prize – accommodation at the venue, meals and beverages are a good prize

Involving the media – inviting them to attend, making a media person one of the judges

Inviting a local personality, celebrity, or sports star to attend and watch, to participate and/or to judge.

Always ask suppliers and distributors to assist with providing promotional material and ingredients for the competition (in exchange for having their names listed at the event).




Introduction

Introduction

Providing customers with information about cocktails is a very effective way of promoting them.

This Section provides details on how you can give information to customers about the cocktails available.

Venue polices relating to cocktails

Venues may have policies relating to cocktails and these must be observed when promoting, making and serving them.

The policies may outline:

The type of cocktails served. Some venues:

Will only make what is on their cocktail list and not make anything else even if specifically requested by a customer

Do not offer mocktails

Measurements – there may be a house rule about what constitutes a ‘nip’ of spirit or liqueur: a standard measure is 30ml. Care must be taken to ensure the promotion and service of cocktails does not breach Responsible Service of Alcohol (RSA) principles (see below)

Methods of production/preparation to be used. Many establishments will not serve a blended cocktail (claiming it takes too long to make or clean), some will prohibit the use of a blow torch (for example, to light cocktails or alcohol)

Ingredients – stating which brands of liquor should be used for certain cocktails/drinks. Most venues will use recognised brand names of spirits and liqueurs to make cocktails, and not use cheaper, lesser-known products as this can adversely impact the image of the product and the venue

Presentation – there may be house rules on the garnishes and the decorations used

Responsible service and promotion of cocktails – see below.

Responsible service and promotion policies

There may also be rules outlining how cocktails are to be promoted, requiring ‘responsible’ promotion as opposed to a ‘sell at all costs’ approach.

The policy may also address service of cocktails to guests in order to comply with Responsible Service of Alcohol principles, for example:

No double shots to be served

No extra liquor to be added to standard or listed cocktails




A ban on the service of cocktails intended to be ‘swallowed’ in one hit – such as laybacks, shooters, slammers and test tubes.

Remember: where they exist, these policies must be adhered to at all times – they are designed to protect the image or reputation of the business and help avoid legal action that can result from irresponsible service practices.

Opportunities to promote cocktailsOpportunities to promote cocktails can occur:

Where there is customer contact

When guests are deciding what to drink

When they ask for your suggestion about what to drink.

These opportunities can occur:

At the table

At the bar

When taking function bookings and discussing food and beverage needs with the client.

Recommending cocktails and providing cocktail informationGeneral requirements

Specific ways to encourage customers to purchase cocktails might vary from establishment to establishment and must, as indicated, comply with any applicable ‘house rules’.

The golden rules when you encourage customers to buy cocktails are:

Ensure RSA principles and practices are adhered to at all times: no exceptions

Be honest in your description of all cocktails being promoted

Match what is offered to identified customer preferences – where known or applicable. If you do not know their preferences then ask them.

Specific promotional techniques

Specific practical techniques to assist in promoting and selling cocktails include:

Describing the flavour of cocktails in real terms accurately reflecting the product or drink. This may include the use of descriptive words such as ‘fruity’, ‘nutty’,’ creamy’, or ‘chocolaty’

Identifying and describing the cocktail, by:

The ingredients – by type and brand name, where appropriate: see recipes (below, this Section) and elsewhere in the notes

The glass the cocktail is served in – by type, size, and shape

The garnish – identifying what is used, how it is made and what it looks like

The method of preparation – describing the way the drink is made



The price – telling people how much it costs

The alcoholic strength of the drink. This can be important and useful to those who want to monitor their alcohol intake

The value-for-money represented by the drink. There is a need to focus on the unique nature of the drink, the outstanding taste, the total experience.

Showing the customer the cocktail list and providing advice and direction. This is a good opportunity to ask the customer questions such as:

“Do you prefer a fruit-based cocktail?”

“Would you prefer a cocktail with cream?”

“What is your favourite spirit?”

Showing the customer a ‘finished product’ – a photograph or an actual sample of the cocktail

Giving a free taste test. This must only be done where house rules allow it and is something not done on a regular basis for every customer who wants to know what a certain cocktail tastes like

Encouraging customers to purchase cocktails through in-house promotions. This can be a great way to promote cocktails and may involve a discounted price for a limited time.

A brief history of the cocktail

Cocktails have been around for many years beginning way back when people first began to indulge in liquor.

The origin of the actual word ‘cocktail’ is not known though it first came into its present usage in the 19th century.

During the 1920s the cocktail was most popular in America among wealthy society, and during Prohibition the sale of alcohol was illegal, so creative bar staff mastered a way of masking the taste of alcohol by mixing it with soft drinks, dairy products and fruit.

Since those days the cocktail has become a popular drink and is commonly sold in most bars. Today, there are so many different products on the market, new cocktails are being created all the time.

The formulation of cocktails

A knowledge of the following can help when providing information to customers.

There are many styles of cocktails which can be made from a variety of bases including:

A dairy base – milk, cream, yoghurt

A juice or fruit base – orange juice, mango, pineapple, lemon juice, strawberries

A soft drink base such as cola, dry ginger, lemonade, grenadine

A straight alcohol base which is predominantly a sprit or a liqueur.




Colour

A characteristic of many cocktails is their colour.

Colour can result from the addition of:

Syrups – such as the red colour imparted by grenadine

Liqueurs – such as the blue from Blue curacao, green from green crème de menthe

Fruit juices – orange juice, tomato juice, pineapple juice, cranberry juice.

Cocktail making methods

Cocktails are specialty beverages. They must be made in accordance with recipes approved by the venue.

These recipes may come from an ‘approved’ cocktail recipe book, or may be house recipes.

There are six main methods used to make cocktails:

Shaken and strained

Blended

Built-in-glass

Stirred

Layered

Floating.

The method to be used is traditionally contained in the cocktail recipe.

Shaken and strained cocktails

This method combines a number of ingredients in a cocktail shaker with loads of ice.

Once the ingredients have been placed into the shaker there is an art to shaking it. The action to achieve is a short pump-like action with the shaker held at shoulder height, or in front of you: do not rock the drink to sleep!

Showmanship (flair) is a big part of cocktail making.

After the ingredients have been well shaken, the mixture is strained to separate the drink from the ice.

The standard shaker comes with an in-built strainer whereas other shakers may require the use of a Hawthorn strainer.

Never shake a cocktail with ‘aerated waters’ in them as they can cause the shaker to ‘explode’ sending liquid everywhere and making a large and embarrassing mess.

Examples of cocktails using this method of cocktail mixing are Whisky Sour, Margarita, French 74.



Blended cocktails

Cocktails made this way use an electric blender to mix the ingredients. Cocktails using this method usually contain a ‘solid’ ingredient such as fruit pieces or ice cream.

When using a blender, place all the ingredients into the blender, ensure the lid is firmly in place, the correct setting has been selected and start the blender.

Every cocktail requires different amounts of blending, in order to achieve the right consistency in terms of presentation and texture for each drink.

As an example, over-blended dairy-based cocktails may thicken too much, while a fruit-based cocktail with real fruit chunks will require more blending than a dairy-based drink.

Examples of cocktails using this method are Bijou, Pina Colada, Fruit Daiquiri.

Stirred

Using a bar glass (or the bottom half of a Boston/American shaker) and a long handled bar spoon, ingredients are gently stirred together with ice, to mix and chill the ingredients.

When stirring has been completed, the drink is strained by pouring it through a strainer from the bar glass into the cocktail glass in which the drink is to be served.

Stirring is the method used where the finished product needs to be clear.

Examples of cocktails using this method are Martini, Vodkatini and Gimlet: James Bond has his martinis ‘shaken, not stirred’ but shaking martinis is not standard practice.

Built-in-glass

This is where the cocktail is made in the glass it is to be served in.

Add ice to the glass, then one-by-one add and measure the other ingredients as the recipe requires.

Most built cocktails are then garnished and served (many with a swizzle stick).

Examples of cocktails using this method are Dirty Mother, Old Fashioned, Freddy Fudpucker.

LayeredLayered cocktails feature different alcoholic ingredients (spirits and/or liqueurs) and may also include cordials and juices.

The aim of making a layered cocktail is to create a drink with a rainbow of colours where each individual ingredient is visible as a distinct layer and separate layer without any mixing of colours or ingredients.

The specific gravity of the individual ingredients will determine which ingredient should go on top of other ingredients: ingredients with greater density will support those with lower viscosity.

These drinks are intended to be sipped one layer at a time so the drinker enjoys the different taste sensations of each ingredient.




It is helpful to layer drinks using a bar spoon when making them. Place the bar spoon inside the glass and against one of the sides so that it will break the fall of the liquid as it is being poured into the glass.

Pousse-cafés are classic examples of layered cocktails.

The most common layered cocktail today is the shooter.

Shooters are served in a liqueur glass and are usually downed in one gulp: their consumption may be contrary to responsible service of alcohol guidelines.

See http://www.youtube.com/watch?v=UV9BZU-GAZI.

Floating

Where ‘floating’ is required, the cocktail is mixed or built in the glass and the required ingredient (grenadine, liqueur) is ‘floated’ on top.

Floating the ingredient is achieved by slowly/gently pouring the ingredient on to the surface of the other ingredients already in the glass using a pourer in the neck of the bottle, or directly from the open neck of the bottle.

Combinations of the above methods

Some cocktails require a combination of the above techniques. That is, the drink may be mixed in the glass, and then have an ingredient floated on top.

For example:

Black Rose

30ml Strawberry Liqueur

15ml Cointreau

15ml Opal Nera – floated on top

3 - 4 Strawberries

Method: Blend all ingredients, then float Opal Nera.

Garnish: Strawberry fan

Glass: Standard Cocktail

Harvey Wallbanger

30ml Vodka

Orange juice

15ml Galliano – floated

Method: Place ice in glass, add vodka and top with orange juice, then float Galliano on top.

Garnish: Orange wheel

Glass: Highball


http://www.youtube.com/watch?v=UV9BZU-GAZI


Voodoo Child

15ml Midori

15ml Opal Nera

15ml Baileys

15ml Tia Maria

15ml Cream

Method: Layer Midori on Opal Nera in glass. Shake other ingredients with ice and strain.

Garnish: Green & black jelly babies on a skewer, then place across top of glass.

Glass: Cocktail

More standard cocktail recipes

Knowledge of the following is useful when promoting cocktails, making recommendations and supplying general information:

Name Ingredients Method Glass/Garnish

Banana Alexander

30 ml Lena

30 ml White Crème de Cacao

45 ml Cream

Shake and strain

Cocktail glass

Sprinkle with

chocolate powder

Between the Sheets

30 ml Brandy

15 ml Cointreau

15 ml White rum

30 ml Lemon juice

Shake and strain

Cocktail glass

Wheel of lemon

Black Russian30 ml Kahlua

30 ml Vodka

Build with ice Old Fashioned

Bloody Mary

30 ml Vodka

Dash lemon juice

½ tsp Worcestershire sauce

3 drops Tabasco sauce

Salt & pepper

Build in glass & top with tomato juice

Highball – decorate with celery stick

Blue Lagoon30 ml Blue Curacao

30 ml Vodka

Top with Lemonade

Build with ice Highball

Brain Haemorrhage

4 drops grenadine 2 parts Midori

2 parts Sambuca

1 part Baileys

Layer carefully in the order as listed

Liqueur glass





Brandy Alexander

30 ml Brandy

30 ml Dark Crème de Cacao

45 ml Cream

Shake and strain

Cocktail glass

Sprinkle with nutmeg

Brandy Crusta

30 ml Brandy

15 ml Maraschino

15 ml Sweet Vermouth

2 drops of bitters

60 ml Orange juice

Shake and strain

Wine glass

Sugar the rim

Orange wheel

Champagne Cocktail

Sugar cube with bitters

15 ml Brandy

5 ml Grand Marnier

Top with Champagne

Build in glass Champagne flute

Strawberry

Cosmopolitan Classic

20 ml Vodka

15 ml Triple sec

30 ml Cranberry juice

15 ml Lime juice

Blend in a mixer with ice

Strain into Martini glass

Cuba Libra

30 ml Dark Rum

Squeeze of fresh lime

Cola

Fill glass with ice, add rum; rub lime around rim of glass & squeeze into glass; fill with Cola

Highball – decorated with lime slice

Daiquiri30 ml White Rum

30 ml Cointreau

30 ml Lemon juice

Shake and strain

Cocktail glass

Lemon wheel

Dirty Mother

30 ml Tequila

15 ml Kahlua

5 ml Grand Marnier

Top with milk

Built on ice Highball

Fluffy Duck

30 ml Advocaat

15 ml Cointreau

15 ml Vodka

30 ml Orange juice

15 ml Cream

Top with Lemonade

Build on ice Colada glass

Frappé Any liqueur served on Build on Cocktail glass




crushed ice crushed ice

Freddy Fudpucker

10 ml Tequila

Top with Orange juice

15 ml Galliano

Build on ice Highball

Orange wheel

Godfather30 ml Scotch

30 ml Amaretto

Build on ice Old Fashioned

Golden Dream

30 ml Galliano

30 ml Cointreau

15 ml Orange juice

30 ml Cream

Shake & strain Cocktail glass

Orange wheel & cherry

Grasshopper30 ml Crème de Menthe

30 ml White Cacao

45 ml Cream


Chocolate flake/cherry

Harbour Tunnel

15 ml Kahlua

15 ml Crème de cacao

15 ml Baileys

60 ml milk

Blend with ice in a blender

Old fashioned – top with Milo

Harvey Wallbanger

30 ml Vodka

Top with Orange juice

15 ml Galliano


Orange wheel

Illusion Equal parts of Cointreau, Midori, Vodka, Lemon juice

Shake with ice & strain

Martini glass

Japanese Slipper

30 ml Midori

30 ml Vodka

30 ml Lemon juice


Kamikaze

30 ml Vodka

30 ml Cointreau

10 ml Lime cordial

20 ml Lemon juice


Lemon wheel





Long Island Iced Tea

15 ml Vodka

15 ml White rum

15 ml Tequila

15 ml Gin

15 ml Lemon juice

Top with Cola

Build on ice Pilsener glass

Lemon wheel

Martini45 ml Gin

10 ml Vermouth

Gently stirred Cocktail glass

Olive

Mai Tai

30 ml White rum

15 ml Coruba Rum

15 ml Triple Sec

5 ml Amaretto

Top with pineapple juice

2 ml Grenadine


Pineapple wedge

Margarita30 ml Tequila

15 ml Cointreau

30 ml Lemon juice


Salt on rim

Lemon wheel

Mojito

60 ml White rum

Juice of 1 lime

2 tsp sugar

3 mint sprigs

Soda water

Muddle mint & sugar with splash of soda until dissolved; add lime juice & rum; shake & strain over cracked ice

Highball – garnished with mint sprig

Orgasm30 ml Bailey’s

30 ml Cointreau

Build on ice Brandy

Balloon

Pina Colada

30 ml White rum

15 ml Malibu

15 ml Coconut milk

90 ml Pineapple juice

Blended with ice Colada glass

Pineapple wedge

Rusty Nail30 ml Scotch

30 ml Drambuie

Build on ice Old Fashioned

Screaming Orgasm

Equal quantities of Kahlua, Baileys, Amaretto and Vodka





Singapore Sling

30 ml Gin

15 ml Cointreau

15 ml Lemon juice

Top with Soda

20 ml Cherry brandy


Cherry

Snake in the Grass

30 ml Baileys

15 ml Green Crème de menthe

Cream (optional)

Shake & strain Martini glass

Tom Collins

30 ml Gin

30 ml Lemon juice

15 ml Sugar syrup

2 ml Bitters

Top with Soda

Shake & strain Highball

V-Bomb60 ml Vodka

15 ml Lemon juice

West Coast Cooler

Build on ice Schooner

Whisky Sour

45 ml Canadian Club

15 ml Sugar syrup

30 ml Lemon juice

10 ml Egg white

Shake & strain Old Fashioned

Slice of lemon

White Russian30 ml Kahlua

30 ml Vodka

Top with Milk

Build on ice Brandy Balloon

Strawberry optional

Zombi

30 ml Bacardi Gold

30 ml Coruba

5 ml Triple Sec

15 ml Lemon juice

Top with pineapple juice

5 ml Overproof rum


Pineapple wedge




A list of Classic and Modern style cocktails

The recipe and method for these cocktails is presented in an alternative format highlighting the variety of options there are for setting out cocktail recipes.

Martini style

CLASSIC VODKA MARTINI

60ml vodka

5ml dry vermouth

METHOD: Stir with ice and strain

GLASS: Cocktail

GARNISH: Green olive or lemon twist

Aperitif style

NEGRONI

20ml gin

20ml Campari

20ml rosso vermouth

METHOD: Stir over ice and strain into chilled glass

GLASS: Cocktail

GARNISH: Orange slice/twist

Digestif style

OLD FASHIONED

60ml premium bourbon

1 white sugar cube doused with Angostura bitters

Dash soda water

1 orange peel

METHOD: Crush sugar cube and soda water in serving glass

Add several ice cubes and begin stirring

Add 1 shot of bourbon and more ice, stirring constantly

Add another shot of bourbon and more ice

Stir until glass is full of ice, well chilled and partly diluted

Squeeze an orange zest over the top

GLASS: Old Fashioned

GARNISH: Orange peel



Cobbler style

PORT COBBLER

60ml ruby port

15ml Grand Marnier

Tsp. white sugar

3 fresh pieces of pineapple, lemon & orange

METHOD: Muddle the fruit and sugar in Boston glass

Shake with remaining ingredients and strain over crushed ice

GLASS: Sling

GARNISH: Pineapple wedge or orange twist and a mint sprig

Blazer style

BRANDY BLAZER

60ml cognac

Tsp. white sugar

Dash Angostura biters

1 orange zest

METHOD: Place the balloon glass on its side sitting in a tumbler

Add the sugar and bitters and pour in the cognac

Warm the glass from beneath with a lighter as you twist the glass from the bottom

Ignite the spirit and continue to twist the glass for approximately 10-20 seconds

Extinguish flame by placing a napkin over the opening

Swirl the glass and serve

GLASS: Brandy balloon

GARNISH: No garnish

Champagne cocktails

FRENCH 74

20ml vodka

10ml lemon juice

5ml gomme syrup

METHOD: Shake all ingredients, strain into chilled glass and top with Champagne

GLASS: Champagne flute

GARNISH: Lemon twist




ZINZERO

20ml vodka

5ml ginger liqueur (crème de gingembre) – optional

10ml lemon juice

5ml gomme syrup

Small knob of ginger

METHOD: Smash ginger in Boston glass

Shake with remaining ingredients, double strain into chilled glass and top with Champagne

GLASS: Flute

GARNISH: Slice of ginger

Julep style

MINT JULEP

60ml premium bourbon

15ml water – optional

2 tsp. white sugar

10 large mint leaves

METHOD: Muddle mint, sugar and water in serving glass

Add 1 shot of bourbon and crushed ice. Stir well

Add more crushed ice and remaining bourbon

Fill glass with crushed ice

GLASS: Highball

GARNISH: Mint sprig

Sour style

WHISKY SOUR

60ml whisky

30ml lemon juice

15ml gomme syrup

Dash egg white

METHOD: Shake all ingredients vigorously

Strain over ice

GLASS: Old Fashioned

GARNISH: Lemon slice and maraschino cherry



Collins style

TOM COLLINS

60ml gin

30ml lemon juice

15ml gomme syrup

Soda water – to top

METHOD: Build over ice

GLASS: Highball

GARNISH: Lemon slice

b & c magazine

Anyone really interested in learning more about cocktails and keeping in touch with the cocktail industry should seriously consider subscribing to ‘b&c magazine’ (bars and clubs magazine).

See http://www.intermedia.com.au/ for more information on the magazine and details of how to subscribe. Subscription also entitles trade people to receive a free copy, annually, of ‘Signature Cocktails’ that lists and shows contemporary cocktails.

The magazine contains regular articles on topics such as personalities in the trade, competitions, spirits and liqueurs, recipes, venues and bars, new products, emerging trends and interviews with industry leaders.

Examples of recipes include:

Bleeding heart

20 ml Alize Wild Passion

30 ml Alize Pomegranate

10 ml Green Tree Amaretto

40 ml Cranberry Juice

15 ml Adam vodka

Shake with ice and strain into a sugar crusted martini glass. Garnish with a fresh strawberry drizzled with chocolate syrup. (May edition, 2009, p.29)

Kahlua Vanilla Sugar Plum

30 ml Kahlua French Vanilla

10 ml fresh lime juice

90 ml cranberry juice

Add ingredients to a simple tall glass, fill with ice and stir. (May edition, 2009, p.41)



http://www.intermedia.com.au/


Orange Blossom

Glass: Martini

Ingredients:

45 ml Plymouth gin

15 ml Sweet vermouth

60 ml Orange juice

Method: Shake and strain

Garnish: Orange twist

(March edition, 2009, p.16)

The Patrón Perfect Margarita

45 ml Patrón Silver or Reposado

20 ml Citrónage

30 ml freshly squeezed lime juice

60 ml fresh Lemon Sour (2 parts fresh filtered lemon juice to 1 part simple syrup)

Shake well, garnish with a lime.

(May edition, 2008, p.9)

Stormy Bauple

1. Have your ingredients ready

2. Add ice to glass

3. Add 45 ml aged rum

4. Add 10 ml TMD Macadamia Nut Liqueur

5. Add 15 ml TMD Choc N Chill Liqueur

6. Squeeze lime wedges

7. Add bitters

8. Top with ginger beer

9. Stir

10. Top with crushed ice and serve.

(May edition, 2008, p.33)



List of shooters

Some venues serve ‘shooters’ and some do not due to responsible service of alcohol concerns.


B5215 ml Bailey’s Irish Cream

10 ml Kahlua

10 ml Cointreau

Layered Shot

Hard On15 Kahlua

15 ml Lena

5 ml Cream

Layered Shot

Jam Donut/Doughnut

15 ml Chambord raspberry liqueur

15 ml Cream

Use sugar syrup to frost glass with sugar; add Chambord & layer cream on top

Shot

Oil Slick15 ml Black Sambuca

10 ml White Sambuca

10 ml Bailey’s

Layered Shot

Quick Comfort Equal quantities of Kahlua, Midori & Southern Comfort

Layered Shot

QF Equal quantities of Kahlua, Midori & Baileys

Layered Shot

Safe SexEqual quantities of Strawberry liqueur, Baileys & Cointreau

Layered Shot

Sex in the Snow Equal parts of Cointreau, Malibu & Sambuca

Build in glass Shot

Slippery Nipple20 ml White Sambuca

10 ml Bailey’s

Layered Shot

Traffic Lights10 ml Midori

10 ml Suntory Rockmelon

10 ml Suntory Strawberry

Layered Shot




Work ProjectsIt is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date.

1.1 Produce and present a Checklist that could be used by other staff in your workplace to guide their activities when preparing the cocktail mixing bar or workstation ready for service.

The Checklist must contain sufficient detail to ensure:

Service equipment is clean, operational and ready for use

Cocktail ingredients and accompaniments are prepared and ready for use.

1.2. Provide a sample of one or more display materials you have prepared or constructed to promote one or more cocktails to customers in your workplace.

You may choose from submitting one or more of the following:

A cocktail list

A tent card

A coaster

A photograph or video of a display

A photograph or video of a cocktail board showing available cocktails and their prices.

1.3. Provide a video or series of photographs showing you in a work context providing evidence you have:

Offered recommendation to customers about cocktails

Provided information about cocktails to customers

Complied with house policies relating to the promotion of cocktails.



SummaryPromote cocktails to customers

When promoting cocktails to customers:

Prepare the bar or workstation for service. Clean and check all equipment, utensils and glassware

Make sure all required items are available where required and in sufficient quantity

Obtain and prepare ice

Check to ensure all ingredients are available as required including beverage and non-beverage products, alcoholic ingredients and non-alcoholic ingredients

Check refrigeration units are working as required – 5˚C or below

Clean and tidy the workstation to ensure compliance with hygiene requirements and public expectations

Prepare garnishes

Prepare display materials to promote cocktails – tent cards, posters, coasters, displays and cocktail lists and boards

Use demonstrations and competitions to promote cocktails as appropriate and with management authorisation

Be proactive in making suggestions and recommendations for cocktails to customers. Be alert to opportunities to promote them and encourage their purchase

Only provide free taste testing of cocktails in accordance with venue policies and protocols

Comply with all venue policies when promoting cocktails with special attention to Responsible Service of Alcohol

Learn all there is to know about cocktails such as recipes, ingredients, styles, options

Practice. Sound knowledge about cocktails must involve practice in the making of them.




Element 2:Prepare cocktails2.1 Select and use cocktail glassware and

equipment in accordance with enterprise and industry standards

IntroductionThe most effective preparation and presentation of cocktails requires the use of the correct equipment and glassware.

This Section identifies what is required to prepare and present cocktails to meet customer and venue expectations.

GlasswarePresentation is as important as taste when it comes to most things. Cocktails are no different.

Cocktails should always be presented in the right glass to achieve the desired end effect and they must be made by using the right equipment and utensils.

Cocktails must be created in accordance with enterprise standards at your workplace, and abiding by industry regulations.

Cocktails are served in a variety of glasses. The following types are the most commonly used:

Highball glass – a long, straight-sided glass holding 200 – 300mls and used for cocktails such as Harvey Wallbanger, Collins and Tequila Sunrise.

Also a popular glass for serving fruit juice, soft drinks and long, mixed drinks.

Martini glass – the most well-known cocktail glass, featuring a classic V-shape (approximately 90s ml capacity) used for Martinis and other small volume cocktails.

Manhattan glass – a larger version (180 – 200mls) of the Martini glass used by many as their generic cocktail glass.

Old fashioned glass – a squat glass (short and wide) of approximately 200mls used for cocktails such as a Black Russian and a Godfather.

Also commonly used to serve neat spirits, spirits served on-the-rocks, and short mixed drinks.

Colada glass – curvy glass of 300 – 400mls capacity used for cocktails such as Coladas, Fluffy Duck and Mai Tai.

Champagne flute – a purpose-built glass used to serve Champagne and a range of Champagne cocktails.

Capacity varies between 160 ml – 200mls.



Brandy balloon – a short-stemmed, large-bowled glass used to serve straight Cognac as well as Brandy Blazers, White Russian and other cocktails.

This style of glassware comes in a very wide selection of sizes from 200mls to 4 litres. The really large ones are used for display purposes, not for the presentation or service of drinks.

Test tube – test tube-shaped glasses (holding approximately 60mls) commonly housed in a wooden or metal rack. Can be used as the glass for service of drinks, or (to enhance showmanship) as the vessel from which ingredients are poured into a glass when making a cocktail.

Some venues do not use these glasses as they believe they encourage irresponsible consumption of alcohol.

Liqueur glass – a small glass (28 – 30mls) used to serve a straight liqueur or a liqueur with cream floated on top.

Shot glass – small glass (45 – 60mls) used for Shooter recipes and for serving single shots.

Some venues do not use these glasses as they believe they encourage irresponsible consumption of alcohol.

The choice of glass will be dictated by:

House policy – such as the designated glass as listed in a house recipe.

For example, the venue may use Manhattan glasses (or some other generic glass) for the majority of its cocktails

Tradition – certain cocktails are traditionally served in certain glasses: cocktail books and house recipes will specify what is required.

WebsitesTake time to visit the following to gain an understanding of the glasses available and the names for the different glasses:

http://www.spiritdrinks.com/DrinksByGlass.asp

http://www.nationalbartenders.com/ResGlassware.asp

http://www.hospitalitywholesale.com.au/front-of-house/glassware/cocktail-glasses.html

http://www.hostdirect.com.au/listProduct/Glassware/Cocktail+Glasses/ .

Equipment

Cocktails must be made using the right equipment and utensils.

Equipment required includes:

Cocktail shakers – standard and/or Boston shakers used to combine ingredients and mix when the ‘shaking’ method of producing cocktails is required

Hawthorn strainer – a metal strainer used across the top of a bar glass to strain out ice, pips, fruit once a cocktail has been mixed

Blender – an electric blender used to produce blended cocktails where, for example, fruit, ice or other ingredients need to be blended

Bar spoon – a long-handled spoon used to stir ingredients when making a cocktail in a bar glass



http://www.hostdirect.com.au/listProduct/Glassware/Cocktail+Glasses/

http://www.hospitalitywholesale.com.au/front-of-house/glassware/cocktail-glasses.html

http://www.nationalbartenders.com/ResGlassware.asp

http://www.spiritdrinks.com/DrinksByGlass.asp


Bar glass – a large, thick glass used as the base container for mixing stirred cocktails and half of the Boston shaker

Tongs – used to pick up fruit or ice for placement into drinks

Jugs – used to store and pour ingredients such as freshly squeezed juice, cream, milk and other liquids/beverages

Stirrers and swizzle sticks – placed into cocktails as decorations and used by customers to stir their drinks

Pourers – items inserted into the necks of bottles to enable more precise pouring of liquid from the bottles. Traditionally inserted into syrups and cordials, and spirits and liqueurs where free-pouring is used, and sometimes referred to as ‘speed pourers’

Measures – items used to measure the amount of alcohol dispensed from a bottle. Measures may be inserted into the top of a bottle and measure an exact volume of liquid (15mls, 30mls or 60mls) when the bottle is up-ended.

‘Egg cup’ measures may also be used and quite popular. These are a two-ended measure staff fill from the neck of the bottle.

These look very similar but they come in 30 ml/60 ml, and 15 ml/30 ml sizes: be careful not to over-pour or under-pour by mistake

Ice crushers – used to crush ice. May be electrical or mechanical (hand operated)

Scoops – metal utensils used to scoop ice from ice machines. Glasses must never be used to scoop ice as they may break causing glass to become mingled with the ice

Glass chillers – essential to ensure the glasses used for cocktails are cold when drinks are poured into them or made in them

Zesters – used to remove the zest of fruit

Peelers – used to remove peel from fruit so it can be used as a decoration

Juicers – may be hand-held utensil or an electrically-operated machine to remove juice from (for example) lemons, oranges and limes

Knives and chopping boards – used to slice fruit for cocktails and in preparation for making juices

Ice shavers – used to shave ice: not all venues will have an ice shaver

Bar towels – used to decorate the bar counter and help keep it clean and dry

Toothpicks – used when creating certain garnishes to keep the garnish together

Cocktail list or menus – similar to a food menu, the cocktail list identifies the cocktails available and usually also describes the ingredients (and/or the colour, aroma and/or texture of the drink) as well as listing the price. Some lists also mention size of the glass and the alcohol strength.

A range of cocktail glassware – see Section 2.1 for more detail.



WebsitesTo see what is available for cocktail bars and the preparation and service of cocktails, visit the following websites:

http://www.cocktailequipment.com/

http://barware.cart.net.au/store/cocktail-accessories/shakers/

http://www.cocktails.foryou.com.au/myweb/setupbar.htm

http://www.southernhospitality.com.au/categories/barware/cocktail-equipment.html .

Standards

Industry standards in regard to glassware and equipment reflect legal requirements and customer expectations.

The non-negotiable requirements regarding glasses used for cocktails are they must be:

Clean

Not chipped

Not cracked

Appropriate for the cocktail.

In addition, industry standards require:

Fresh glasses must be used for every drink. You cannot re-use an already used glass.

Glassware should be polished before being used for service. Take care when polishing any glassware that has a stem or a thin lip as they break easily

Glasses and equipment must be stored after cleaning to protect against contamination

Checks should be made on all equipment to make sure it is operating as expected and is safe to use.



http://www.southernhospitality.com.au/categories/barware/cocktail-equipment.html

http://www.cocktails.foryou.com.au/myweb/setupbar.htm

http://barware.cart.net.au/store/cocktail-accessories/shakers/

http://www.cocktailequipment.com/



Introduction

Cocktails should be made according to standard or house recipes as efficiently as possible ensuring there is no waste or spillage.

This Section addresses cocktail making rules and requirements to be aware of when making cocktails.

House recipes

Many (but not all) venues will have a set of standard or house recipes available to guide staff in the making of cocktails.

The benefits of using a standard recipe are:

It instructs staff about how the drink is to be made and what to use. It contains:

The actions required in making the cocktail and their sequence

The ingredients required and the measurement or amount of each. In many cases the brand name of a product will be listed to provide additional specificity about the recipe

The equipment to be used – by name/type

The glass the drink is to be served in – by type/ and/or size

It provides the basis for staff training. Cocktail mixers can learn how to make the cocktails by following the house recipe

It provides consistency of finished produce. If the recipe is followed correctly all drinks will look and taste the same

It allows management to control costs. Venue management will determine their selling prices for cocktails based on the known cost price of the ingredients as stated in each recipe.

Where house recipes are provided:

There should be a recipe for every cocktail listed on the cocktail list so staff know how make every cocktail offered for sale

They must be followed every time a cocktail is made without exception. Note, however, you can double the amount of ingredients to make two cocktails at the same time.

Be prepared to refer to the recipe if unsure

Keep the recipes sheets clean. Most pages of standard recipes are laminated to allow them to be wiped clean.



Guest requests

Some venues will mix cocktails according to guest requests and some will not.

Some venues will only offer what is on their cocktail list and refuse to make any other cocktails as a standard operating policy.

Venues who will not make guest-requested cocktails do so because:

It takes too long for staff to determine what is required, and how to make it

There is confusion over how much to charge in order not to exploit the customer, and in order for the venue to show the profit it is entitled to.

Where you work in a venue that refuses to make guest cocktails, the standard response to a request to do so is:

Explain this is against house rules

Apologise

Offer a cocktail similar to the one requested in terms of one or more of the following:

Primary/base ingredient

General taste

Style

Volume.

Basic cocktail mixing rules

The following apply across the industry as basic requirements when mixing cocktails:

Workstation should be well prepared and presented. It must be clean and well-stocked with sufficient ingredients, glassware, equipment, decorations and garnishes to cope with expected trade

Only clean equipment and utensils are to be used when mixing drinks. This often requires cleaning and washing items in between uses

Use only polished glasses. The glass the finished cocktail is poured into must be sparkling clean (and not chipped or cracked)

Follow all recipes using standard measures:

All ingredients must be poured to the correct level as indicated in the standard recipe. Guessing the volume of an ingredient (free-pouring) is not permitted in most cocktail bars

Nominated brand names must be used as this has possible implications for altering taste, and impacting on profitability

Always work above the shaker, blender or glass. Do not work in a situation where these items are above chest-height as:

You need to be able to look into these items

If these items are too high, you have less control

Never over-mix/blend dairy-based cocktails. Time the process and/or observe the product continually




Strain unwanted ingredients from the shaker or bar glass using a strainer in accordance with the recipe/s. Standard requirements for shaken cocktails are the ice and other ingredients are not served as part of the finished cocktail

Add juices and carbonated beverages last to cocktails being made in a glass. The standard process is: Add ice first using tongs or a spoon

Add the spirit/s and/or liqueurs Add the mixer (fruit juice, milk, aerated waters)

Add garnish and/or decoration Serve

When making more than one cocktail in a shaker or blender, pour the finished product so as to distribute the drink evenly by placing half the mixture into all the glasses first and then doing a second pass of all glasses topping them up. Do not pour or fill Glass number 1, then pour or fill Glass number 2

Do not over-garnish. Cocktails should not look like a fruit salad: follow house recipe Ensure fruit does not contain pips when used as a garnish. Take the pips out of all cut

fruit using the point of a small knife Use the right size straw; short straws for short drinks (such as champagne saucers),

Old fashioned glasses and Manhattan glasses; use long straws for Highball glasses Hold the drinking straws between the portion of the straw that will be inserted into the

drink, and the part the customer will put in their mouth. This means you have to pay attention to how you grasp and handle straws

Hold the glass near the base and/or around the stem when handling it. Do not touch the glass around the rim where the customers have to drink from.

Muddling

Some cocktails require you to ‘muddle’.

This means you have to crush or mash ingredients together in a glass.

Use a strong glass – an Old Fashioned glass due to its shape and size is acceptable: a bar glass could also be used.

Muddling requires you to use a stainless steel muddler [also known as a muddling stick] (not a glass one and not one covered/lacquered in any way) to mash the ingredients together.

Ingredients that may need to be muddled will be identified in the recipe. Various cocktails can require you to muddle sugar, lemons, strawberries, herbs, ginger, pineapple, limes, cucumber etc.

When the muddling has been completed, the other ingredients are added to the muddled ingredients, the drink is shaken and then strained before service.

See:

http://en.wikipedia.org/wiki/Muddler

http://www.alibaba.com/showroom/cocktail-pestle.html .


http://www.alibaba.com/showroom/cocktail-pestle.html

http://en.wikipedia.org/wiki/Muddler


Sugar syrup

In many cases where the cocktail requires you to muddle sugar, a sugar syrup (also known as Gomme syrup) may be used instead.

The recipe for sugar syrup can vary so find out what applies where you work. The following are two options.

(1) 500mls of water and 500gms of sugar – heat together in a pot, stir-ring to assist the dissolving of the sugar. Allow to reach the boil. Remove and allow to cool. Refrigerate, cover and store for later use.

(2) Add boiling water (1/3 by volume) to sugar (2/3 by volume) – stir to dissolve sugar. Al-low to cool. Refrigerate, cover and store for later use.

Flairing (or Flaring)

Cocktails are experiencing a resurgence in popularity with the growth of cocktail bars and a boom in the showmanship (flair bartending) that can be associated with the preparation of some modern cocktails. Perhaps the movie ‘Cocktail’ was also, in part, responsible.

Flairing is regarded by many as a sport rather than a viable option for making cocktails in most retail environments: some employers encourage flair bartending and some do not.

Go to http://en.wikipedia.org/wiki/Flair_bartending for details on the history and context of flairing.

Watch the following videos to gain an idea of what flairing (or ‘flaring’) is all about:

http://www.youtube.com/watch?v=iDLr99tlGiA

http://en.rian.ru/video/20091127/157007175.html

http://www.metacafe.com/watch/173482/fun_with_flair_bartending/

http://www.monkeysee.com/play/4612-flair-bartending .

Be sure to check out the links from the above to view other videos and information.

Practice

You must practice the art of cocktail making so you become competent in the skills required.

Once you have mastered the basic principles and practices you will be able to produce any cocktail and/or follow any cocktail recipe.

You should practice so you gain competency in all styles of cocktails identified – that is:

Shaken and strained

Blended

Built

Stirred

Layered

Floating.



http://www.monkeysee.com/play/4612-flair-bartending

http://www.metacafe.com/watch/173482/fun_with_flair_bartending/

http://en.rian.ru/video/20091127/157007175.html

http://www.youtube.com/watch?v=iDLr99tlGiA

http://en.wikipedia.org/wiki/Flair_bartending


The notes and recipes in these notes will provide a useful basis for practice.

In addition you can visit one of the many websites focussing on cocktail making and recipes, such as:

http://www.drinklab.com.au/

http://www.taste.com.au/recipes/collections/cocktails

http://www.cocktailmaking.co.uk/

http://www.cocktailrecipes.com.au/ .

See also ‘Cocktail mixing on the ‘Net’ below, this Section – a search for ‘cocktail recipes’ will also provide many more options.

Cocktail mixing on the ‘Net

Take time to view the resources and videos available on the Internet to help with learning about cocktail mixing.

Note the differences that exist for making the same cocktail. There are commonly several small variations available for making an acceptable version of the one cocktail.

The following are useful sites – also search for ‘cocktails’ and ‘cocktail mixing’.

http://www.videojug.com/film/how-to-make-a-pina-colada-cocktail

http://www.videojug.com/film/how-to-make-a-tequila-sunrise-cocktail

http://www.videojug.com/film/how-to-make-a-frozen-margarita-cocktail

http://www.videojug.com/film/how-to-make-a-freddy-fudpucker-cocktail

http://www.videojug.com/film/how-to-make-a-b53-cocktail

http://www.videojug.com/film/how-to-make-a-white-russian-cocktail

http://www.videojug.com/film/how-to-make-a-mai-tai-cocktail

http://www.videojug.com/film/how-to-make-a-black-russian-cocktail .


http://www.videojug.com/film/how-to-make-a-black-russian-cocktail

http://www.videojug.com/film/how-to-make-a-mai-tai-cocktail

http://www.videojug.com/film/how-to-make-a-white-russian-cocktail

http://www.videojug.com/film/how-to-make-a-b53-cocktail

http://www.videojug.com/film/how-to-make-a-freddy-fudpucker-cocktail

http://www.videojug.com/film/how-to-make-a-frozen-margarita-cocktail

http://www.videojug.com/film/how-to-make-a-tequila-sunrise-cocktail

http://www.videojug.com/film/how-to-make-a-pina-colada-cocktail

http://www.cocktailrecipes.com.au/

http://www.cocktailmaking.co.uk/

http://www.taste.com.au/recipes/collections/cocktails

http://www.drinklab.com.au/



Introduction

Introduction

To create interest in cocktails and the venue, many cocktail bars will try to develop a new cocktail recipe.

This Section looks at the factors involved in producing a new cocktail attractive to customers and acceptable to the venue.

General requirements

A new cocktail needs to be evaluated against certain criteria to determine whether or not it can be added to the current cocktail list of a venue.

Creating your own cocktails recipes is fun and you can even name it after yourself.

It could make you famous!

The criteria to be considered when inventing a new cocktail is:

Eye appeal

Texture

Flavour

Temperature

Compliance with enterprise policies.

Eye appeal

It is always important that a new cocktail looks attractive and appealing.

It should look enticing.

If the drink looks delicious, the customer will usually be happy even before the glass reaches their lips so it is vital any new creations have suitable eye appeal.

Points to note in this regard include:

Use a suitable glass – the type and style of glass used for a cocktail is a major factor in how the cocktail itself looks

Use a garnish and decoration where appropriate – but avoid over-garnishing

Make sure there are no drips on the glass – do not over-fill the glass when determining what the final new product will look like

Make sure a clear cocktail, looks clear – with nothing floating in the solution

Try to create a cocktail that aligns with the name you give it. It is beneficial if the cocktail looks like the name you give it.




Texture

The texture of a cocktail should be just right. Texture refers to the in-mouth feel of the finished product. It does not relate to the taste of the drink. A cocktail can have a great taste but poor or unacceptable texture.

This is of special importance where fruit and/or dairy products are used as ingredients.

Important points are:

A dairy-based blended cocktail must not be blended for too long or it thickens too much and cannot be sucked up through the straw, or it starts taking on the appearance and texture commonly associated with a thick shake

Pieces of fruit blended into a cocktail should be liquidised and not appear in the finished products as ‘lumps’.

Flavour

It is important the right ingredients are used to achieve the right flavour for a new drink.

Consistency is important when making cocktails, because the same flavour must be achieved every time your new cocktail is made.

Important elements are:

Measure ingredients – as opposed to free-pouring. Free-pouring might look good in cocktail competitions (flaring) and films but it harms profit and leads to an inconsistent final product

Use common sense to determine possible taste combinations. There are many combinations that obviously will not work so avoid them

Use the ‘complement’ approach. The ingredients used should complement each other (as opposed to contrasting with each other)

Avoid stand-out flavours. In a commercial setting a new cocktail must have general appeal to encourage most people to buy it. This means there needs to be a ‘middle of the road’ approach that avoids intense and ‘way out’ flavour combinations and/or final results. For example, it is possible to make a garlic-flavoured cocktail but would it be ordered by many customers?

Temperature

Temperature plays an important part in the final presentation of cocktails.

Most cocktails are intended to be served 'stingingly cold' so care must be taken to:

Use pre-chilled glasses to serve your newly designed cocktail. Do not allow the take-up of ambient temperature to mask or detract from the flavour or experience of your cocktail

Use only refrigerated ingredients. Make sure all juice, wine, dairy and soft drink ingredients you use are cold, and return ingredients to the refrigerator when not actually being used. It is important your ‘test’ cocktails reflect the workplace reality of your cocktail bar

Serve cocktails as soon as they have been made and taste them at this time. Do not allow them to stand for five minutes before tasting them.



It is vital you understand the relationship between taste and temperature. A stingingly cold cocktail will taste quite different from one allowed to stand and increase in temperature by as little as five to ten degrees.

Write down your observations on how the cocktail tastes. Include observations on what is right or wrong with the drink, as well as what you believe to be needed in terms of ‘more XYZ’, or ‘less XYZ’

Get others to taste the drink. If others like what you have produced there is a greater chance it will have wider acceptance.

Makers of a new cocktail can be ‘too close’ to their creation meaning it can be impossible for them to give a truly objective impression of the drink.

Compliance with enterprise policies

To create a new cocktail in accordance with enterprise policies, the following must be taken into account:

There is usually a need to account for ingredients used as part of the development process. It is generally not acceptable to use spirits, liqueurs and other ingredients without advising management where and how those ingredients have been used

The use of ingredients in the development process will mean product is being used but no revenue is being generated as a result. Management need to know (and/or approve) this so they can make corresponding adjustments to their expectations of the financial performance of the cocktail bar

The time used to invent cocktails must be approved by management. If the venue is not prepared to pay your wages for the time involved in developing a new cocktail then this means you have to work on this for free

Many venues will provide a trade-off. They will pay for the ingredients providing you contribute your time free of charge

Naming of the cocktail. Most venues will need to approve the name given to a new cocktail to ensure it is ‘appropriate’ and that it aligns with the image of the venue and does not give offence

Ingredients used . Some venues will require that the ingredients used in a cocktail must be available from nominated suppliers, or from the suppliers the venue already deals with

Selling prices. Some venues will require all new cocktails to be sold for (or under) a given price.

This price will return an appropriate profit to the venue, and make the drink attractive for customers to buy.

The point is that there are rarely any limits about what can be used, and how much can be used, for new cocktail recipes

Responsible service of alcohol. The venue may limit the amount of alcohol that can be included in any single cocktail.




Tips on creating a new cocktail

New cocktail recipes are being made daily in bars all around the world. However, developing and tasting cocktails can become expensive, so it is important all new cocktail recipes and titles are well-considered and thought through before you start.

You may need to address the following:

Obtain permission from management before you start experimenting with their expensive liquor

Set aside designated times for experiments rather than trying to fit them into normal workplace duties

Create a dedicated assortment of beverages and ingredients used only for developing or testing new cocktails to avoid problems associated with determining the financial performance of the cocktail bar

Be prepared to fine-tune a recipe. A small variation to an existing recipe can result in the creation of a new cocktail. Fine-tuning can relate to adding more or less of an ingredient, adding or removing an ingredient and swapping one ingredient for another.

Finding new recipes

It is not necessary to create a new cocktail in order to add a new drink to your cocktail list.

You can research various sources to capture new recipes, for example:

Contact liquor suppliers or sales representatives and ask them what they have and what they have heard of. Many have useful websites and hard copy materials you can use

Attend cocktail mixing competitions to see what they do. The idea is to learn from their creations and combinations, and from what they use

Visit retail liquor outlets and become familiar with the promotions and new products available on the market. A new product might spark a thought about a new cocktail

Get on the Internet and type ‘cocktail recipes’ in the search engine. There are hundreds, if not thousands, of cocktail recipes to be found in cyberspace

Read industry magazines – b & c is a great resource

Run an in-house competition between staff or involve customers. This is a good way of creating interest in cocktails and generating involvement of customers

Read some of the hundreds of cocktail books available. Just changing or adding (or perhaps removing) one ingredient can create a new cocktail. See the suggested titles in this manual.




2.1 Provide a video or series of photographs showing you in a work context providing evidence you have:

Mixed a range of cocktails according to house and industry standards

Presented a range of cocktails to customers.

The photographs or video must contain proof you:

Prepared a built cocktail, a stirred cocktail, a shaken cocktail and a cocktail of one other type

Followed industry or house recipes

Worked efficiently, quickly and carefully avoiding wastage and spillage

Used the correct techniques to prepare each drink

Garnished and decorated each cocktail appropriately

Checked each drink prior to service to verify its suitability to be presented to the customer.

Please note the photographs or video may be of actual workplace practice, or they can be taken in a simulated environment.

2.2. Prepare and submit a detailed recipe sheet for a new cocktail you have invented.

Your recipe sheet:

May be accompanied by a photograph of the finished product

Must detail ingredients to be used (by type and brand name, where appropriate) and quantity of ingredients

Detail the method to be used to make the cocktail in sufficient detail to allow the trainer/assessor to make the cocktail if they wish

Identify the glass the drink is to be served in

Describe the garnish and decorations to be applied if relevant

Cost the ingredients used to make the cocktail

Include a name for the cocktail.




SummaryPrepare cocktails

When preparing cocktails:

Select and use correct glassware for the service of cocktails. The correct glass enhances presentation and can meet customer expectation

Ensure all glasses used are inspected and checked before use. They must be clean, and not chipped or cracked

Use the correct equipment to make the cocktails. Never substitute one item of equipment (or a utensil) for another. Use what is required

Follow house or standard recipes when making cocktails where they exist

Only make cocktails to meet individual guest requests if approved by management

Garnish and decorate all cocktails in accordance with recipes. Do not omit garnishes or decorations, but do not over-garnish or decorate

Be consistent. Every cocktail of the same type must look and taste the same

Be prepared to make multiple serves of the same cocktail at the one time to provide consistency and save time

Practice. Expertise can only be attained through practice

Apply flair bartending skills only when competent to do so and only when approved by management

Gain experience in cocktail mixing by ‘surfing the Net’, attending cocktail mixing competitions and reading relevant books and magazines

Try inventing new cocktails and evaluating them against appropriate criteria.






Element 3:Present cocktails3.1 Present cocktails attractively in a manner and

timeframe that optimises cocktail appearance,temperature and service quality

Introduction

It is not enough to mix a cocktail correctly – it must also be presented correctly.

This Section looks at factors involved in the professional presentation of cocktails to customers.

General requirements

As a general rule:

Cocktails must be served very cold. Cocktails therefore need to be served as soon as possible after they have been made and not allowed to sit and pick up ambient heat

Every cocktail should be checked before service to ensure it looks the way it should look and is presentable. A quick visual inspection is all that is needed

Excellent levels of service must accompany the delivery of a cocktail to the drinker. When a cocktail is served you should:

Announce it – tell the customer the name of the cocktail so they know they are getting what they ordered

Make a statement indicating you hope they enjoy their drink

Smile – and apply positive customer service protocols.

Eye appeal is buy appeal

A cocktail must look inviting, interesting, appealing, attractive, tempting and different.

All the cocktails you serve must optimise their appearance.

Not only is this important for the person who is going to drink the cocktail but every cocktail you make should be an advertisement encouraging other customers to order the same thing.

Ensure:

The drink is colourful or, at least, the correct colour.

For example, using dark crème de cacao (rather than the correct ‘clear/white crème de cacao) in a Grasshopper will colour it too dark.

Using clear or white crème de menthe will fail to give the required green colour



It is properly garnished and decorated. The decoration, or garnish, adds the finishing touch to the majority of cocktails.

Without a proper garnish the drink is not complete and can disappoint the drinker.

The garnish for this drink must be the same for the same cocktail the last time it was made. There needs to be consistency with garnishes in the same way there is consistency with the drink itself.

Beware the common problem of over-garnishing and finishing up with a glass that looks more like a fruit salad than a cocktail

There are no dribbles or drips running down the glass. Customers become quickly annoyed if their drink drips on to their shirt or tie.

The glass must be full but not over-full

There is consistency – this is critical.

One Brandy Alexander must always look and taste the same as another.

If you have an order for two blended or shaken cocktails, make them both together at the same time to ensure they both look and taste the same

Appropriate glassware is used and is used for every one of the same drinks.

Check recipes (or ask management) to make sure the right glass is being used

Glasses are clean. Glasses which have been used with dairy products or fruit juices are notoriously hard to clean.

Always check for lipstick as this too is often difficult to remove

Glasses are not chipped or cracked. Visually inspect every glass before using it or pouring into it

The correct straw is served, where appropriate. Some cocktails will need a full straw, a bent straw or a half-straw/short (cocktail) straw.

It is useful to seek feedback from customers about their cocktails. This can provide valuable tips about things that might need changing or improvement.

Garnish options

There are a wide variety of garnishes available for adding to cocktails.

Some are traditional, and many are the result of personal preference.

As a basic list of standard garnishes, you should be able to produce the following:

Slice of orange or lemon – full slice, half-slice and quarter-slice

Wedges and knots – of lime, lemon or orange

Lemon or orange wheel

Olive on a toothpick – and Maraschino cherry on a toothpick

Twist of peel (orange and lemon)

Slice and cherry – a slice of, for example, orange with a cherry attached by a toothpick. The slice is slightly bent to give the garnish a ‘sail’ effect.




Frosting glasses

Some cocktails require you to ‘frost the rim of the glass’.

This means adding an ingredient to the rim of the glass before pouring the cocktail into the glass so as to:

Enhance presentation

Meet customer expectations

Create the desired taste when the customer drinks their cocktail.

Two options can be used for frosting a glass:

Option 1:

Rub a slice of orange (for sugar) or lemon (for salt) around the rim of the glass to be frosted to a depth of about ½ centimetre

Invert the glass into the frosting medium. Slightly twist the glass to get the medium to stick to the wet rim.

Option 2:

Invert the glass to be frosted into orange juice (for sugar) or lemon juice (for salt) to a depth of about ½ centimetre

Shake off excess juice

Invert the glass into the frosting medium. Slightly twist the glass to get the medium to stick to the wet rim.

Examples of cocktails requiring a frosted glass include Brandy Crustas (castor sugar), Margarita (salt), Salty Dog (salt).

Jelly crystals can be used to enhance the appearance of some cocktails or to contribute to creating a new one.

Visit the following for more information on frosting glasses and note the different ways of doping essentially the same thing:

http://www.ehow.com/video_4939392_rim-glass-salt-sugar.html

http://www.ehow.com/how_4547278_cocktail-glass-rims-sugar-salt.html .


http://www.ehow.com/how_4547278_cocktail-glass-rims-sugar-salt.html

http://www.ehow.com/video_4939392_rim-glass-salt-sugar.html


Websites

Visit the following websites for additional information on garnishing and decorating cocktails. Some of the sites feature videos and some are text-based:

Also, be sure to look for links from these sites to other relevant sites.

http://video.about.com/cocktails/Cocktail-Garnishes.htm

http://www.youtube.com/watch?v=eBBnYCodQeM

http://how2heroes.com/videos/beverages/citrus-garnishes

http://www.wonderhowto.com/how-to-garnish-cocktail-078957/

http://video.about.com/cocktails/How-to-Make-a-Lemon-Spiral.htm

http://www.youtube.com/watch?v=eMPHUNjTDI8

http://www.youtube.com/watch?v=CP9zWA5Mow8&feature=related

http://cocktails.about.com/od/embellishments/Drink_Presentation.htm

http://www.luxist.com/2011/03/08/how-to-make-garnish-for-a-cocktail-video/

http://www.cocktailmixingmaster.com/cocktail_garnish.html .



http://www.cocktailmixingmaster.com/cocktail_garnish.html

http://www.luxist.com/2011/03/08/how-to-make-garnish-for-a-cocktail-video/

http://www.youtube.com/watch?v=CP9zWA5Mow8&feature=related

http://www.youtube.com/watch?v=eMPHUNjTDI8

http://video.about.com/cocktails/How-to-Make-a-Lemon-Spiral.htm

http://www.wonderhowto.com/how-to-garnish-cocktail-078957/

http://how2heroes.com/videos/beverages/citrus-garnishes

http://www.youtube.com/watch?v=eBBnYCodQeM

http://video.about.com/cocktails/Cocktail-Garnishes.htm


3.2 Minimise wastage and spillage during service Introduction

Wastage and spillage during making and service of cocktails must be minimised.

This Section addresses issues to note when presenting cocktails to optimise professional service.

Need to minimise wastage and spillage

There are many reasons why wastage and spillage when making and presenting cocktails needs to be minimised:

Wastage results in loss of product. This adversely impacts on the financial performance of the cocktail bar

Spillage creates a mess meaning the workstation looks untidy and often transfers this mess to other glasses, utensils and equipment

Spillage adversely impacts on customer enjoyment. A spilled cocktail looks less appealing and may also cause drips to fall onto the drinker’s shirt or clothes when they raise the glass to drink from it

Spillages waste time – if you spill a drink, time is lost cleaning it up.

Spillage of a customer’s drink means a replacement drink has to be mixed causing loss of product, wasted time and decreased customer satisfaction with their cocktail experience.

Causes of wastage

Wastage in cocktail making may occur when:

An incorrect order is taken. Ensure you are certain about the order for every cocktail order taken

The wrong quantity of cocktails are made up. It is standard practice to make two or three of the same type of cocktails at the one time to ensure consistency of taste and appearance but if you make four cocktails and only three were ordered you have wasted the ingredients for one drink

Incorrect measures and ingredients are used to make the cocktail. It should be standard procedure to measure the ingredients for every cocktail. Free-pouring may look ‘cool’ on films but it has the potential to waste products (through over-pouring) and often results in inconsistency in taste

Products like juice, dairy products and garnishes are not handled and stored correctly. Poor or improper storage of perishable ingredients will result in these ingredients having to be disposed of resulting in a total loss for these items

Staff are rushing. When you rush you risk spilling alcohol, knocking things over, smashing bottles and other wasteful events

Staff are not concentrating. You must provide excellent levels of customer service but you must nonetheless focus on what you are doing: mixing and serving cocktails.

Attention to detail, paying attention when taking an order and following standard house procedures will help minimise waste.



Working clean and working tidy is also helpful in minimising or eliminating waste. This means putting things away when you have used them. Items (beverages, utensils and equipment) should be put back in their original place once they have been used.

You should adopt a ‘clean as you go’ policy. If you make a mess or spill something, clean it up immediately.

Note: where an incorrect drink has been made it is standard industry practice that you are not allowed to drink it.

Spillage

Spillage in relation to cocktails may occur when:

There is a messy workstation causing a drink or bottle to be accidentally knocked over. Clutter is a prime cause of workplace waste and spillage

A cocktail is knocked over by a customer. Check house policy to determine if and when a customer is entitled to be supplied with a free, replacement cocktail if they knock theirs over

A cocktail is not positioned level on a surface and it falls over

Cocktails are knocked over when being carried on trays. Be very careful and watchful when carrying drinks to a customer or table

The lid was not on the blender correctly when it was switched on and product has been thrown out of the blender causing both waste and a mess at the workstation

Too much garnish on a glass resulting in the glass being top or side-heavy making it topple over and spill.

If you do spill or waste a drink – perhaps knock one over – accidentally drop a bottle of liquor, or mistakenly pour the wrong ingredient into a mix do not laugh about it.

You may be laughing because of nerves, or you may be laughing because of other reasons but the boss will not find anything to laugh about.

As a sobering thought, simply try to calculate how many drinks have to be sold to generate enough profit to make up for what you just spilled or broke.





3.1 You have been asked by management to help train new staff in running the cocktail bar in the venue where you work.

In particular you have been asked to cover the topics of:

Presenting cocktails in an attractive manner

Minimising wastage and spillage during service of cocktails.

3.2 Prepare and submit notes and/or photographs or video that could be used to:

Provide advice to trainees on the above topics

Inform trainees of relevant house rules and requirements

Serve as a checklist for them to refer to when working in a cocktail bar

Show examples of finished products (cocktails) that conform to workplace presentation standards in terms of garnish, decoration, glassware and general presentation requirements.



SummaryPresent cocktails

When presenting cocktails:

Check their appearance before serving. They must have eye appeal, no drips and be properly garnished and/or decorated

Frost glasses as required. Frosting is an integral aspect of presentation where it is traditional or part of the recipe

Verify glassware used to serve cocktails is safe and clean

Serve quickly. Cocktails are adversely impacted by delays in service, sometimes both in terms of appearance and taste

Apply excellent levels of customer service when presenting cocktails

Practice garnishing and decorating cocktails. From a presentation perspective this is as important as mixing them

Take care when making cocktails – avoid waste

Take care when serving cocktails – avoid spills

Adhere to house policy when waste occurs. Notify management and/or complete book or form to identify the waste

Adhere to house policy when a drink is spilled. Only provide a free replacement drink when policy dictates or allows.



Presentation of written work

Presentation of written work1. IntroductionIt is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace.

2. StyleStudents should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organised. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep ‘on track’. Teachers recognize and are critical of work that does not answer the question, or is ‘padded’ with irrelevant material. In summary, remember to:

Plan ahead

Be clear and concise

Answer the question

Proofread the final draft.

3. Presenting Written WorkTypes of written work

Students may be asked to write:

Short and long reports

Essays

Records of interviews

Questionnaires

Business letters

Resumes.

Format

All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering.


Presentation of written work

Cover Sheet

All written work should be submitted with a cover sheet stapled to the front that contains:

The student’s name and student number

The name of the class/unit

The due date of the work

The title of the work

The teacher’s name

A signed declaration that the work does not involve plagiarism.

Keeping a Copy

Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept.

Inclusive language

This means language that includes every section of the population. For instance, if a student were to write ‘A nurse is responsible for the patients in her care at all times’ it would be implying that all nurses are female and would be excluding male nurses.

Examples of appropriate language are shown on the right:

Mankind Humankind

Barman/maid Bar attendant

Host/hostess Host

Waiter/waitress Waiter or waiting staff



Recommended reading

Recommended readingAnkrah, D., 2007, Cocktails: shaken and stirred, Kyle Cathie, London

Biggs, D. 2002, Legendary cocktails, New Holland, London

Butler, J. & Liley, V., 2007, Cocktails, Tuttle Publishing, Tokyo

Charming, C., 2009, Cocktails: more than 300 classic and contemporary cocktails for any occasion, Knack, Guilford, Conn

Davis, J., 2010, Cocktails: a complete guide, New Burlington Books, London

Harwood, J., 2004, Cocktails, Collins, London

Martin, P., 2003, The mammoth book of cocktails, Robinson, London

Polinsky, S., 2006 (6th ed’n), The complete encyclopedia of cocktails, Rebo International, Lisse, Netherlands

Powell, D.A., 2004, Cocktails, Graywolf Press, Saint Paul, Minn

Sacco, A, 2009, Cocktails, Assouline, New York

Whitaker, J., 2006, Cocktails, Marks & Spencer, Chester

In addition

The following is sourced from ‘Trove: National Library of Australia’ at http://trove.nla.gov.au/.

iDrink (Firm) 2014, The ultimate cocktail encyclopedia, San Diego, CA Thunder Bay Press

ELBORN, GEOFFREY 2013, Dedalus book of vodka, Dedalus ltd, Cambs

Hutson, Lucinda 2013, ¡Viva tequila!: cocktails, cooking, and other agave adventures, First University of Texas Press edition, Austin University of Texas Press

Miller, Anistatia R & Brown, Jared M., 1964- 2013, Shaken not stirred: a celebration of the martini, Updated edition, New York, N.Y. HarperCollins Publishers

Thompson, Kester 2014, Cocktails, cocktails & more cocktails!, Watertown, MA An Imagine Book


http://trove.nla.gov.au/

Recommended reading



Trainee evaluation sheet

Trainee evaluation sheetPrepare and serve cocktailsPrepare and serve cocktails

The following statements are about the competency you have just completed.

Please tick the appropriate box Agree Don’t Know

Do Not Agree

Does Not Apply

There was too much in this competency to cover without rushing.

Most of the competency seemed relevant to me.

The competency was at the right level for me.

I got enough help from my trainer.

The amount of activities was sufficient.

The competency allowed me to use my own initiative.

My training was well-organised.

My trainer had time to answer my questions.

I understood how I was going to be assessed.

I was given enough time to practice.

My trainer feedback was useful.

Enough equipment was available and it worked well.

The activities were too hard for me.


Trainee evaluation sheet

The best things about this unit were:

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

The worst things about this unit were:

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

The things you should change in this unit are:

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________



Trainee self-assessment checklist

Trainee self-assessment checklistAs an indicator to your Trainer/Assessor of your readiness for assessment in this unit please complete the following and hand to your Trainer/Assessor.

Prepare and serve cocktailsPrepare and serve cocktails

Yes No*


1.1 Ensure service equipment is clean, operational and ready for use


1.3 Use display materials to promote cocktails








3.2 Minimise wastage and spillage during service

Statement by Trainee:

I believe I am ready to be assessed on the following as indicated above:

Signed: _____________________________ Date: ____________

Note:

For all boxes where a No* is ticked, please provide details of the extra steps or work you need to do to become ready for assessment.


Trainee self-assessment checklist



Prepare and serve cocktails - Amazon S3 Web viewThis unit deals with the skills and knowledge required to Prepare and serve cocktails in a range ... Screaming Orgasm. ... Be prepared

Documents