WELCOME BARTENDING SEMINAR. BARTENDING INTRODUCTION BAR SET-UP GUIDELINES IN SERVING BEVERAGES BEVERAGE MERCHANDIZING & UPSELLING WHAT DRINK WITH WHAT.

WELCOMEWELCOME

BARTENDING BARTENDING SEMINARSEMINAR

BARTENDINGBARTENDING• INTRODUCTION

• BAR SET-UP• GUIDELINES IN SERVING BEVERAGES

• BEVERAGE MERCHANDIZING & UPSELLING• WHAT DRINK WITH WHAT FOOD

• CLARIFICATION, DESCRIPTION AND NUTRITIONALVALUE OF WINES

• SERVING WINES• DRINK MIXING

• SAMPLE COCKTAILS

ORGANIZATIONAL CHART OF A ORGANIZATIONAL CHART OF A BARBAR

BAR MANAGER

ASSITANT BAR MANAGER

OPENING CAPTAIN CLOSING CAPTAIN

BARTENDER

BAR ATTENDANTBAR ATTENDANT

BUSBOY BUSBOY

Introduction to BartendingIntroduction to Bartending

Bartending is the art of mixing drinksBartending is the art of mixing drinks Bartending is a profession not just to Bartending is a profession not just to

master mixed drinks but know how in bar master mixed drinks but know how in bar set-up, beverage service, merchandizing, set-up, beverage service, merchandizing, customer relations and a good salesman.customer relations and a good salesman.

Must always posses best qualities as a Must always posses best qualities as a person.person.

Basic Function of a Basic Function of a BartenderBartender

Prepares or mixes drink according to standard Prepares or mixes drink according to standard recipes.recipes.

Sets up the bar, equipping it with beverage stocks Sets up the bar, equipping it with beverage stocks and the necessary equipment and supplies.and the necessary equipment and supplies.

Ensure that the par stock of supplies and Ensure that the par stock of supplies and equipment is maintained; makes requisition when equipment is maintained; makes requisition when necessary.necessary.

Take charge of storage and refrigeration of wines Take charge of storage and refrigeration of wines and other beverages.and other beverages.

Take inventory of beverages consumption as well Take inventory of beverages consumption as well as of spillage, losses and breakages of equipment; as of spillage, losses and breakages of equipment; submit report to the his supervisor / superior.submit report to the his supervisor / superior.

See to it that the bar is properly stocked, clean See to it that the bar is properly stocked, clean and well maintained. and well maintained.

BAR OPERATING EQUIPMENT, SUPPLIES AND BAR OPERATING EQUIPMENT, SUPPLIES AND ACCESSORIESACCESSORIES

(Glasswares and other Operating Equipment)(Glasswares and other Operating Equipment)

High ball glassHigh ball glass Collins glassCollins glass Old fashioned glassOld fashioned glass Champagne glassChampagne glass Whiskey sour glassWhiskey sour glass Red wine glassRed wine glass Cordial glassCordial glass PilsnerPilsner Water gobletWater goblet Shot glassShot glass Mixing glassMixing glass jiggerjigger

Cocktail glassCocktail glass Cocktail shakerCocktail shaker Bar spoonBar spoon Bar knifeBar knife Cutting boardCutting board Fruit squeezerFruit squeezer Ice scoopIce scoop FunnelFunnel Cork and bottle openerCork and bottle opener BlenderBlender Brandy snifterBrandy snifter White wine glassWhite wine glass Water pitcherWater pitcher

General SuppliesGeneral Supplies

Drink listDrink list Cocktail Cocktail

coasterscoasters Cocktail picksCocktail picks StirrerStirrer Drinking Drinking

strawsstraws

Matches / Matches / lighterlighter

Cocktail Cocktail napkinsnapkins

(Cloth of (Cloth of Paper)Paper)

Wine listWine list

AccessoriesAccessories

Ash trayAsh tray Tidbits Tidbits

containerscontainers Check holdersCheck holders Bar traysBar trays Table lampsTable lamps

Change trayChange tray Tent cards for Tent cards for

specialties of specialties of the house.the house.

FlowersFlowers Other promo Other promo

cards / displayscards / displays

BASIC PREPARATION FOR BAR SET-UPBASIC PREPARATION FOR BAR SET-UPPhysical Check-up – Check cleanliness and condition of Physical Check-up – Check cleanliness and condition of

the ff:the ff:

DoorsDoors CarpetsCarpets TablesTables ChairsChairs Bar counterBar counter Bar stoolsBar stools MirrorMirror curtainscurtains

LightsLights Pipe-in musicPipe-in music Air conditioningAir conditioning Store roomStore room Comfort roomComfort room Public area near the Public area near the

outlet’soutlet’s Plants as well as the Plants as well as the

boxesboxes

Check-up for Bar set-upCheck-up for Bar set-up(prior to operation)(prior to operation)

Beers, juices and other perishable Beers, juices and other perishable items are refrigerated.items are refrigerated.

Glasses and other equipment are Glasses and other equipment are clean and ready.clean and ready.

Fruits for garnishing are readyFruits for garnishing are ready Ice in ice bins are availableIce in ice bins are available Alcoholic beverages are properly Alcoholic beverages are properly

displayed.displayed. Bar is clean and properly set-upBar is clean and properly set-up

Staff InspectionStaff Inspection

Attendance and Attendance and punctualitypunctuality

UniformUniform Hygiene and Hygiene and

CleanlinessCleanliness- clean fingernails- clean fingernails- well groomed - well groomed

hairhair-free from body -free from body

odorodor-Polished shoes-Polished shoes

Ball pen’sBall pen’s LighterLighter Note padNote pad Other promo items Other promo items

with basic details with basic details at least.at least.

Closing Bar Check-upClosing Bar Check-up• Perishable refrigerated Perishable refrigerated

and covered with damp and covered with damp cloth.cloth.

• Operating equipment Operating equipment arrange and covered:arrange and covered:

(eg. Knife/cutting (eg. Knife/cutting board/mixing glass/bar board/mixing glass/bar spoon/ice spoon/ice tong/buckets/salt& tong/buckets/salt& pepper shaker and etc.pepper shaker and etc.

• Counter polishedCounter polished• Requisition forms and Requisition forms and

other operational other operational papers inside shelves.papers inside shelves.

• Glass wares dry cleaned Glass wares dry cleaned and transferred to the and transferred to the racks.racks.

• Bar floor area cleanedBar floor area cleaned• Garbage thrown at Garbage thrown at

steward’s garbage can.steward’s garbage can.• Drawers, cabinets, Drawers, cabinets,

storeroom and storeroom and refrigerators locked.refrigerators locked.

• Pipe-in music offPipe-in music off• Lights offLights off• Door lockedDoor locked• The outlet clear of The outlet clear of

suspicious-looking suspicious-looking objects.objects.

BEVERAGE CLASIFICATIONBEVERAGE CLASIFICATIONAlcoholic / Non-AlcoholicAlcoholic / Non-Alcoholic

ALCOHOLIC BEVERAGEALCOHOLIC BEVERAGE-is any potable -is any potable liquid containing up to 80% of alcohol by liquid containing up to 80% of alcohol by volume.volume.

Alcohol is a volatile, colorless liquid an Alcohol is a volatile, colorless liquid an ethereal odor obtained through the ethereal odor obtained through the fermentation of sugar containing liquid. fermentation of sugar containing liquid. ETHYL is the best-known alcohol usually ETHYL is the best-known alcohol usually found in alcoholic beverages.found in alcoholic beverages.

NON-ALCOHOLIC BEVERAGENON-ALCOHOLIC BEVERAGE eg.Juices/Water/Coffee/Tea/Sodas & Energy eg.Juices/Water/Coffee/Tea/Sodas & Energy

drinksdrinks

Part II

Alcohol content VariationsAlcohol content Variations Light BeerLight Beer Standard Standard

BeerBeer Heavy WineHeavy Wine White WineWhite Wine Red WineRed Wine Fortified WineFortified Wine LiqueursLiqueurs

SpiritsSpirits

2-4 % alco / volume2-4 % alco / volume 3-5 % alco / volume3-5 % alco / volume 5-7 % alco / volume5-7 % alco / volume 8-12 % alco / volume8-12 % alco / volume 9-14% alco / volume9-14% alco / volume 14-20 % alco/ volume14-20 % alco/ volume 14-55 % alco/ volume14-55 % alco/ volume

35 % average35 % average 40-45 % alco/ volume40-45 % alco/ volume up to 60-80 % up to 60-80 %

alco/volumealco/volume

Guidelines in Serving Beverages…contGuidelines in Serving Beverages…cont.. Serve all Serve all drinksdrinks from the from the right sideright side or front of or front of

the table, which convenient for the guest and the the table, which convenient for the guest and the server.server.

always always carry beveragescarry beverages and other bar items on a and other bar items on a bar traybar tray..

Dish out soiled glasses from the right side.Dish out soiled glasses from the right side. NeverNever serve serve acrossacross the table. the table. When pouring drinks from the bottle, turn the When pouring drinks from the bottle, turn the

bottle slightly toward the right to avoid spills.bottle slightly toward the right to avoid spills. When pouring wine, When pouring wine, never allow the bottlenever allow the bottle to to

touch the glass.touch the glass. Check the drink from time to time, pouring the Check the drink from time to time, pouring the

drink for the guest when necessary. drink for the guest when necessary.

Beverage MerchandisingBeverage Merchandising UpsellingUpselling-is the art of being able to promote and -is the art of being able to promote and

sell your upscale products instead of the standard sell your upscale products instead of the standard poring brand.poring brand.

If your guest order for gin tonic, ask if he would If your guest order for gin tonic, ask if he would prefer Tanqueray or Bombay Sapphire instead of prefer Tanqueray or Bombay Sapphire instead of the usual Gilbey’s gin/tonic.the usual Gilbey’s gin/tonic.

Although it may be very hectic at times, it only Although it may be very hectic at times, it only takes 1 to 2 seconds to ask question and you takes 1 to 2 seconds to ask question and you would be very surprised at how easy it is.would be very surprised at how easy it is.

In order to successfully suggest and upsell items, In order to successfully suggest and upsell items, you should know what your outlet offers by heart.you should know what your outlet offers by heart.

There is power in knowledge, which makes it There is power in knowledge, which makes it easier to confidently approach, sell and serve easier to confidently approach, sell and serve your guests. your guests.

Part III

Beverage MerchandisingBeverage Merchandising Remember your guest’s favorite drinksRemember your guest’s favorite drinks. (offer to . (offer to

serve it when it comes, to mention his favorite serve it when it comes, to mention his favorite drink rings a bell in his ears.)drink rings a bell in his ears.)

Once the glass is half-full, offer another round of Once the glass is half-full, offer another round of drinkdrink

Like in food, know the best ingredients to be able Like in food, know the best ingredients to be able to describe the drink if ever ask.to describe the drink if ever ask.

Know and describe the special qualities of the drink Know and describe the special qualities of the drink when ask.when ask.

Offer beverages to complement the food ordered.Offer beverages to complement the food ordered. Offer aperitifs before the meal.Offer aperitifs before the meal. Use the right pronunciation when mentioning a Use the right pronunciation when mentioning a

drink.drink.

Beverage Merchandizing Cont…Beverage Merchandizing Cont…

When the When the item ordered is out of stockitem ordered is out of stock, offer a , offer a substitutesubstitute..

When recommending items, choose the middle When recommending items, choose the middle range of your prices. range of your prices. NeverNever recommend the recommend the most most expensiveexpensive nor the cheapest. nor the cheapest.

When guest is thirsty, offer long drinks.When guest is thirsty, offer long drinks. Offer dry drinks to guest who are about to take Offer dry drinks to guest who are about to take

their meals. (eg.Dry Martini, Manhattan, Gibson)their meals. (eg.Dry Martini, Manhattan, Gibson) Offer sweet drinks to people who just had their Offer sweet drinks to people who just had their

meals. (eg.Brandy Alexander, Grasshoper, meals. (eg.Brandy Alexander, Grasshoper, liqueurs/Brandy ‘even dry drinks in general is often liqueurs/Brandy ‘even dry drinks in general is often ordered after meals.)ordered after meals.)

Offer drinks with Offer drinks with bittersbitters for guests who have for guests who have upset upset stomachsstomachs..

Offer hot drinks to guest who have colds.(eg.hot Offer hot drinks to guest who have colds.(eg.hot buttered rum or a shot of brandy.)buttered rum or a shot of brandy.)

Bloody Mary is known to neutralized hangover.Bloody Mary is known to neutralized hangover.

FOODFOOD

CurryCurry

DuckDuck

FishFish

GameGame

GooseGoose

HamHam

IDEAL WINE IDEAL WINE ACCOMPANIMENTACCOMPANIMENT

No wine, Beer or lager No wine, Beer or lager recommended.recommended.

Full bodied red wine as for Full bodied red wine as for Beef.Beef.

Dry White Wine as for Dry White Wine as for Chicken, unless cooked in Chicken, unless cooked in red wine, champagne with red wine, champagne with salmon.salmon.

Full Bodied Red Wine as for Full Bodied Red Wine as for BeefBeef

Medium Quality French Red Medium Quality French Red Wine.Wine.

Medium Quality Red Wine Medium Quality Red Wine or Rose.or Rose.

FOODFOOD

LambLamb

ShellfishShellfish

TurkeyTurkey

VealVeal

SweetsSweets

AppetizersAppetizers

BeefBeef

IDEAL WINE IDEAL WINE ACCOMPANIMENTACCOMPANIMENT

Red Bordeaux, Dry White Red Bordeaux, Dry White Wine, or Rose.Wine, or Rose.

Dry White Wine from Dry White Wine from Burgundy, dry Italian WineBurgundy, dry Italian Wine

BurgundyBurgundy

A Bordeaux, White or Red, A Bordeaux, White or Red, and Chiantiand Chianti

Usually no wine, but Usually no wine, but suitable for Champagne, suitable for Champagne, Sparkling WineSparkling Wine

Vermouth, Dry and Medium Vermouth, Dry and Medium Sherry, Champagne, Rose, Sherry, Champagne, Rose, Light Dry Wine or Cocktails.Light Dry Wine or Cocktails.

Full rich and Burgundy.Full rich and Burgundy.

Nutritional Value of WineNutritional Value of Wine

Our body needs 3000 calories a day and a Our body needs 3000 calories a day and a glass of wine, about three ounces, glass of wine, about three ounces, provides 500 calories or 17% or our daily provides 500 calories or 17% or our daily requirement. It contains Vitamins A, B, C, requirement. It contains Vitamins A, B, C, and minerals like calcium, potassium, and minerals like calcium, potassium, phosphorous, magnesium and iron. Wine phosphorous, magnesium and iron. Wine also good for figure conscious cause it a also good for figure conscious cause it a non fattening. The sugar that wine non fattening. The sugar that wine contains is oxidized completely and does contains is oxidized completely and does not turn into fat not turn into fat

Talking About WINE TasteTalking About WINE Taste(useful terms)(useful terms)

SWEETSWEET – wines tastes similar to a – wines tastes similar to a solution of sugar. The opposite of sweet is solution of sugar. The opposite of sweet is bitter in wine terminology is DRY.bitter in wine terminology is DRY.

TARTTART – wines that have agreeable degree – wines that have agreeable degree of sourness which caused by acids like of sourness which caused by acids like tartness of orange juice.tartness of orange juice.

BITTERNESSBITTERNESS – it is created by the – it is created by the tanning in the skin. Red wines are slightly tanning in the skin. Red wines are slightly bitter, but white wines have a pleasant bitter, but white wines have a pleasant taste and usually lack bitterness.taste and usually lack bitterness.

NOSE and EYES as well as TASTE – wine tasters NOSE and EYES as well as TASTE – wine tasters also use words associated with the nose and eyes. also use words associated with the nose and eyes.

It is impossible to taste a wine without It is impossible to taste a wine without experiencing an impact on the nose. Since there is experiencing an impact on the nose. Since there is

an open passage to the nose at the roof of the an open passage to the nose at the roof of the mouth, the vapor of winemouth, the vapor of wine

rises and makes impression on the nose.rises and makes impression on the nose.

After-TasteAfter-Taste – an enjoyable part of tasting – an enjoyable part of tasting is the after-taste. This refers to the is the after-taste. This refers to the lingering impression the leaves in your lingering impression the leaves in your mouth after you have swallowed it.mouth after you have swallowed it.

EVALUATION OF WINEEVALUATION OF WINE(the quality of wine is determined through its color, (the quality of wine is determined through its color,

appearance and odor.)appearance and odor.)

ODORODOR Red –called rouge, which may range anywhere from Red –called rouge, which may range anywhere from

purple to dark red to burgundy.purple to dark red to burgundy. White –called blanc, in varying clarity depending on the White –called blanc, in varying clarity depending on the

grape variety and aging process.grape variety and aging process. Pink –called rose, ranging from pink, salmon and light Pink –called rose, ranging from pink, salmon and light

rose tone.rose tone. Note: Table Wines are either RED, WHITE or PINK. Note: Table Wines are either RED, WHITE or PINK.

APPEARANCEAPPEARANCE It is judge by looking at wine through the light, a brilliant It is judge by looking at wine through the light, a brilliant wines reflects light and also sparkles. Free from floating wines reflects light and also sparkles. Free from floating

particles.particles.

BODY of WINEBODY of WINE(through the body of wine, one can measure its (through the body of wine, one can measure its “wateriness”. The body is usually measured by “wateriness”. The body is usually measured by

twirling it around the glass and seeing how long it twirling it around the glass and seeing how long it takes to come down the sides of the glass.takes to come down the sides of the glass.

Full-Bodied WinesFull-Bodied Wines are heavy, robust, and not are heavy, robust, and not watery. The wines also break into legs as they watery. The wines also break into legs as they come down the sides of the glass.come down the sides of the glass.

Light-Bodied WinesLight-Bodied Wines – this wines do not cling to – this wines do not cling to the sides of the glass when twirled around.the sides of the glass when twirled around.

Serving WinesServing Wines• Check correctness and temperature of wine,

since the taste of wine can be highly affected by its temperature.

• Ensure wineglasses are clean (chilled white wine glass for white wine) and position lower side of the water goblet following a diagonal line.

• Present wine with a clean cloth napkin held underneath the bottle, with the label facing upward so that it is readily see. As bottle is presented, the server should announce the size of the bottle, the variety, the vineyard and the vintage of the wine.

• Uncorking should always be done at the table and within the view of all the guests. The top portion of the seal should be removed by slicing it with a knife just under the lip of the bottle. Peel the seal off neatly and wipe it with clean cloth or service napkin.

• Carefully twist the corkscrew well into the center of the cork. Ensure that the clip is in place then slowly pull the corkscrew upward. Unscrew the cork from the screw and place it on a wine coaster for the host’s use.

• Wipe the neck and the inside mouth of the bottle with a clean service cloth.

• Ensure that there are no cork sediments inside the bottle.

• Follow the proper pouring procedure• Pour about (¼ red wine/ 1/8 white wine) into

the host’s glass for tasting.

• Present the bottle again while the host tastes it.• Confirm the host’s satisfaction**• Serve each guest, do not fill the glasses to much

¾ full for white wine and ½ full for the red wine.• Host will always be served last.• After all guest have been served, place the

bottle back to the basket or wine bucket and place service cloth neatly on the rim of the wine bucket.

• Refill the wine glasses whenever there is only about ¼ or less wine in the glass.

• If the bottle is almost empty (about 1/8 wine is left), or is almost empty. Ask if the host would like to order another bottle.

Beverages On or Before and After Beverages On or Before and After Meals Meals

AperitifAperitif-is a short palate-wakening drink-is a short palate-wakening drink White FishWhite Fish-the richer the sauce the less Dry -the richer the sauce the less Dry

wine should be.wine should be. White MeatWhite Meat-best match is Medium-to-Dry Wine-best match is Medium-to-Dry Wine The Fuller and more flavored the Wine is, the The Fuller and more flavored the Wine is, the

more more FULL-BODIEDFULL-BODIED, bag and aromatic Wine., bag and aromatic Wine. Dessert WinesDessert Wines-Sparkling Wine, Coffee with -Sparkling Wine, Coffee with

Brandy and Liqueurs, is a happy ending to a Brandy and Liqueurs, is a happy ending to a meal.meal.

POPULAR LIQUERES INCLUDE:POPULAR LIQUERES INCLUDE: AdvocaatAdvocaat-made in -made in

Holland from fresh egg Holland from fresh egg yolks, sugar and brandy.yolks, sugar and brandy.

AnisetteAnisette-a clear liqueur -a clear liqueur made from anise seed made from anise seed and flavored with bitter and flavored with bitter almonds.almonds.

AquavitAquavit-a clear liqueur -a clear liqueur flavored with caraway flavored with caraway seeds from Scandinavian seeds from Scandinavian countries.countries.

Crème de mentheCrème de menthe-a-a peppermint liqueur made peppermint liqueur made from fresh mint and from fresh mint and brandybrandy

BenedictineBenedictine-a liqueur -a liqueur made from Benedictine made from Benedictine monks out of a secret monks out of a secret formula reputed to be a formula reputed to be a combination of herbs, combination of herbs, spices, and fine brandy.spices, and fine brandy.

CherryCherry-brandy flavored -brandy flavored with black cherries.with black cherries.

CointreauCointreau-a brandy of -a brandy of triple sec and orange triple sec and orange curacao.curacao.

Cream de cacaoCream de cacao-made -made from cacao beans, spices from cacao beans, spices and vanilla. It comes in and vanilla. It comes in two colors, white and two colors, white and brown.brown.

APERITIFSAPERITIFS-drinks taken before a meal to -drinks taken before a meal to stimulate the appetite or to boost the stimulate the appetite or to boost the conversation before meals are served.conversation before meals are served.

LIQUEURS, CORDIALLIQUEURS, CORDIAL-a distilled spirit -a distilled spirit steeped or redistilled with fruits, flowers, plants steeped or redistilled with fruits, flowers, plants or other juices and extracts, or natural or other juices and extracts, or natural flavoring materials and sweetened with at flavoring materials and sweetened with at least 2 ½ % of sugarleast 2 ½ % of sugar

Liqueurs are served straight-up in a liqueur Liqueurs are served straight-up in a liqueur glassglass, on the rock and especially in mixed , on the rock and especially in mixed drinks and cocktails. Most liqueurs are also drinks and cocktails. Most liqueurs are also called Digestives & after Dinner Drink because called Digestives & after Dinner Drink because they served with coffee or after the last course they served with coffee or after the last course of the meal.of the meal.

•BEERBEER-these are bottom fermented so called -these are bottom fermented so called because the yeast settles at the bottom of the because the yeast settles at the bottom of the

fermenting tank after fermentation, Lagers include: fermenting tank after fermentation, Lagers include: PILSNER, LIGHT BEER, DRY BEERS, ICE PILSNER, LIGHT BEER, DRY BEERS, ICE

BEERS, NON-ALCOHOLIC BEERS.BEERS, NON-ALCOHOLIC BEERS. ALEALE-a malt brew that is darker and more bitter -a malt brew that is darker and more bitter

than the beer. Usually the alcoholic content is than the beer. Usually the alcoholic content is around 6% by volume.around 6% by volume.

STOUTSTOUT-this is a sweet, strong beer and is highly -this is a sweet, strong beer and is highly flavored with the rich content of HOPS.flavored with the rich content of HOPS.

PORTERPORTER-this is a dark-colored beer made from -this is a dark-colored beer made from brown sugar and charred malt and is in fact a brown sugar and charred malt and is in fact a weaker version of the STOUT.weaker version of the STOUT.

•WINEWINE-wine is naturally-fermented juice of fresh ripe -wine is naturally-fermented juice of fresh ripe grapes. When we speak of wine we are referring to the grapes. When we speak of wine we are referring to the

alcoholic beverage made from grapes.alcoholic beverage made from grapes.4 Major Classification of Wines4 Major Classification of Wines

Table Wines /Still or Natural WinesTable Wines /Still or Natural Wines-these type of wines -these type of wines comes in three color White, Red & Rose. They are made comes in three color White, Red & Rose. They are made the natural way of fermentation without anything added to the natural way of fermentation without anything added to it.it.

Fortified WinesFortified Wines-these wines are stronger or fortified by -these wines are stronger or fortified by adding sugar in order to increase their sugar content (like adding sugar in order to increase their sugar content (like port wine) or by adding alcohol to increase their alcohol port wine) or by adding alcohol to increase their alcohol like sherries. The method of making sherries is called like sherries. The method of making sherries is called Solera.Solera.

Dessert Wines/Aromatic WinesDessert Wines/Aromatic Wines-made the same way as -made the same way as natural wines, but during fermentation, aromatics are natural wines, but during fermentation, aromatics are added.(eg.Vermouth, Campari, Dubonnet, etc.)added.(eg.Vermouth, Campari, Dubonnet, etc.)

Sparkling WinesSparkling Wines- these wines are considered the KING of - these wines are considered the KING of all beverages. The most popular sparkling wines are the all beverages. The most popular sparkling wines are the Champagnes. They are made sparkling by having a Champagnes. They are made sparkling by having a second fermentation inside the bottle.second fermentation inside the bottle.

DRINK MIXINGDRINK MIXING(THE FUNDAMENTALS OF MIXED DRINKS)(THE FUNDAMENTALS OF MIXED DRINKS)

Before studying specific recipes, its important to Before studying specific recipes, its important to have a basic understanding of some basic have a basic understanding of some basic concepts pertaining to mixed drinks. General concepts pertaining to mixed drinks. General principles associated with the methods of principles associated with the methods of preparation, as well as recipes and glass wares, preparation, as well as recipes and glass wares, are outlined.are outlined.

Generally its is easy to prepare drinks if fully Generally its is easy to prepare drinks if fully understand the rationale behind each method, understand the rationale behind each method, and the procedure involved in each recipe.and the procedure involved in each recipe.

Part VI

Straight ShotsStraight Shots

A straight shot means an ounce of liquor A straight shot means an ounce of liquor served “up”. Glasswares will depend on served “up”. Glasswares will depend on the type of liquor served;the type of liquor served;

Liquor--------------------------shot glassLiquor--------------------------shot glass Cordial-------------------------cordial glassCordial-------------------------cordial glass Brandy and Cognac--------snifterBrandy and Cognac--------snifter Liqueur------------------------snifter or cordial Liqueur------------------------snifter or cordial

glass glass

PRIMARY DRINKSPRIMARY DRINKS(Standardized, memorized for instant recall without (Standardized, memorized for instant recall without

hesitation)hesitation) Recipe Card must be organized in the Recipe Card must be organized in the

following manner:following manner: NAME:NAME: INGREDIENT 1), 2), 3), 4), etc.INGREDIENT 1), 2), 3), 4), etc. GLASSWARE, type of Ice, method of GLASSWARE, type of Ice, method of

preparation and mixing.preparation and mixing. FINISHING PREPARATION or Garnishing FINISHING PREPARATION or Garnishing

or other items that go with the drink.or other items that go with the drink.

RecipesRecipes

Unfortunately, there is little Unfortunately, there is little consistency within the liquor industry consistency within the liquor industry regarding recipes, and over the years, regarding recipes, and over the years, recipes have varied considerably. As recipes have varied considerably. As a result, bartenders will often prepare a result, bartenders will often prepare the same cocktail quite differently. the same cocktail quite differently. Can even develop its own recipes. Can even develop its own recipes.

GlasswareGlassware

Glassware is still another are of Glassware is still another are of inconsistency. Today shapes and sizes inconsistency. Today shapes and sizes vary radically that you are better off vary radically that you are better off memorizing the general types of memorizing the general types of glassware rather than the styles.glassware rather than the styles.

Basically, there are about 15 or more Basically, there are about 15 or more different types of glassware used in most different types of glassware used in most bars. You should recognized the uses of bars. You should recognized the uses of each of the glasses. each of the glasses.

TIPS IN MIXING DRINKS TIPS IN MIXING DRINKS GRGR

Use only ingredients of highest quality-rememberUse only ingredients of highest quality-remember, a drink , a drink is not any better that its ingredients.is not any better that its ingredients.

Plenty of ice is the first requisite of good mixingPlenty of ice is the first requisite of good mixing. This . This should always be placed in the mixing glass or shaker should always be placed in the mixing glass or shaker before adding the liquor. Be sure the ice is crystal clear.before adding the liquor. Be sure the ice is crystal clear.

Always measure the ingredientsAlways measure the ingredients. This way you will not . This way you will not spoil any drink and you will be mixing consistent-tasting spoil any drink and you will be mixing consistent-tasting cocktails. Make sure the ingredients are used in the correct cocktails. Make sure the ingredients are used in the correct proportion.proportion.

Some drinks are shaken with ice for plenty of dilution, or Some drinks are shaken with ice for plenty of dilution, or to dissolved sugar and other heavy ingredients like egg to dissolved sugar and other heavy ingredients like egg whites. Others are only stirred with ice. whites. Others are only stirred with ice. Don’t change the Don’t change the technique otherwise you will spoil the drinktechnique otherwise you will spoil the drink..

TIPS IN MIXING DRINKS TIPS IN MIXING DRINKS GRGR

Chill or heat glasses, chill all glasses for chilled Chill or heat glasses, chill all glasses for chilled drinks. Heat all glasses for hot drinksdrinks. Heat all glasses for hot drinks. Do not put . Do not put glasses in freezers as they will crack, put them only glasses in freezers as they will crack, put them only inside the refrigerator..inside the refrigerator..

Simple syrupSimple syrup. Prepare it in advance-get a container . Prepare it in advance-get a container and fill it with sugar. and fill it with sugar. Level of sugar to level of Level of sugar to level of boiling water and stir it brisklyboiling water and stir it briskly..

To frost the rim of glassesTo frost the rim of glasses, rub it with a slice of , rub it with a slice of lemon and dip it in salt or sugar as the recipe calls.lemon and dip it in salt or sugar as the recipe calls.

Mixers-such as soda, water, tonic, ginger ale and Mixers-such as soda, water, tonic, ginger ale and fruit juices should be added to the liquorfruit juices should be added to the liquor rather that rather that the other way around. the other way around.

TIPS IN MIXING DRINKS TIPS IN MIXING DRINKS GRGR

Always use the right glass for every for every drinkAlways use the right glass for every for every drink. . Psychologically people think that they are drinking the wrong Psychologically people think that they are drinking the wrong drink if it is served in the wrong glass.drink if it is served in the wrong glass.

Lemon or orange peel should be twisted over the drink after Lemon or orange peel should be twisted over the drink after the drink is finishedthe drink is finished. If mixed with the drink, it will surely . If mixed with the drink, it will surely taste bitter.taste bitter.

If the recipe calls for an egg-either the white or the gold, If the recipe calls for an egg-either the white or the gold, eggs eggs first, this way you will not spoil good spiritfirst, this way you will not spoil good spirit if the egg happens if the egg happens to be rotten.to be rotten.

The mixing can be done in a large glass-a jug or a cocktail The mixing can be done in a large glass-a jug or a cocktail shakershaker

Clear mixture should be stirred. Cloudy ones should be Clear mixture should be stirred. Cloudy ones should be shakenshaken. Stirring means mixing a drink with a long thin spoon . Stirring means mixing a drink with a long thin spoon by whirling it around until the ingredients are cold. Shaking by whirling it around until the ingredients are cold. Shaking means mixing the ingredients and ice in the shaker and means mixing the ingredients and ice in the shaker and shaking vigorously.shaking vigorously.

TIPS IN MIXING DRINKS TIPS IN MIXING DRINKS GRGR

Drinks are made of clear liquor such as gin vodka, Drinks are made of clear liquor such as gin vodka, dry vermouth, etc, should be stirreddry vermouth, etc, should be stirred. Drinks with . Drinks with hard-to-mix ingredients, such as egg, cream, sugar, hard-to-mix ingredients, such as egg, cream, sugar, etc., should be shaken.etc., should be shaken.

Before mixing cocktails, fill Before mixing cocktails, fill glasses with cracked ice glasses with cracked ice to cool themto cool them. Remove the ice and dry the glasses . Remove the ice and dry the glasses before pouring the cocktails into them.before pouring the cocktails into them.

Beer should always be cold and served in chilled Beer should always be cold and served in chilled glasses. glasses. Never served beer with iceNever served beer with ice..

Never use stuffed olives for cocktailsNever use stuffed olives for cocktails. Green olives . Green olives go with martini, cocktail onions with Gibson and go with martini, cocktail onions with Gibson and cherries with Manhattan.cherries with Manhattan.

Always have all necessary ingredients and all bar Always have all necessary ingredients and all bar supplies readysupplies ready..

Standard Recipes for Gin Cocktail Standard Recipes for Gin Cocktail and Long Drinksand Long Drinks

• DRY MARTINI• 1 ½ jig. Gin• 1/3 jig Dry Vermouth• 1 pc. green olive• Procedure: stir gently the

gin and dry vermouth in a mixing glass with ice then strain into a pre-chilled martini glass. Garnish with green olive

(w/cocktail-toothpick)

• PERFECT MARTINI• 1 ½ jig. Dry Gin• ½ jig. dry vermouth• ½ jig. Sweet vermouth• 1 pc green olive• Procedure: pour the

above (except olive) into a mixing glass containing ice then strain into a pre-chilled martini glass. Garnish with green olive.

Part VII

Standard Recipes for Gin Cocktail Standard Recipes for Gin Cocktail and Long Drinksand Long Drinks

• TOM COLLINS• 1 ½ jig gin• ½ lemon juice• ½ jig. Simple syrup• 1 slice orange• 1 pc. Cherry• Procedure: Pour all the

ingredients into a Collins glass containing ice and then filled with soda water. Stir thoroughly. Garnish with sliced of orange and cherry.

• SILVER FIZZ• 1 jig. Gin• ½ jig. Lemon juice• ½ jig. Simple syrup• 1 egg (white only)• 1 bot. soda water• Procedure: pour all

ingredients into a cocktail shaker with ice. Shake well and strain into a highball glass. Fill it with chilled soda water. Stir.

Standard Recipes for Gin Cocktail Standard Recipes for Gin Cocktail and Long Drinksand Long Drinks

• MILLION DOLLAR• 1 jig. Gin• ½ jig. Simple syrup• ½ pineapple juice• 1 pc egg (white only)• Procedure: Pour all

ingredients into a cocktail shaker with ice, shake well and strain into a pre-chilled champagne glass.

• NEGRONI• 1 jig. Gin• ½ jig. Sweet vermouth • ½ jig. Campari• Lemon twist• Procedure: pour

ingredients in on old fashioned glass with ice. Stir and serve with a twist of lemon.

Vodka Cocktail and Long DrinksVodka Cocktail and Long Drinks

• BLOODY MARY• 1 jig. Vodka• 1 pc. calamansi• 2 dashes Worcestershire• 1 dash hot sauce• Salt and pepper• Tomato juice• Procedure: put salt and pepper

to taste. pour all ingredients into a highball glass with ice. Fill glass with tomato juice. Squeeze ½ calamansi stri thoroughly and serve with stirrer.(shaker)

• HARVEY WALLBANGER• 1 jig. Vodka• ¼ jig. Galliano• Orange juice• Procedure: pour vodka into a

highball glass with ice. Fill glass with orange juice. Stir briefly. Float galliano on top of the drink.

Vodka Cocktail and Long DrinksVodka Cocktail and Long Drinks

• VODKA MARTINI• 1 ½ jig. Vodka• 1/3 bar spoon dry

vermouth • 1 pc. Green olive• Procedure: stir gently in a

mixing glass with ice and strain into a pre-chilled martini glass. Garnish with green olive.

• SCREW DRIVER• 1 jig. Vodka• Orange juice• Procedure: pour vodka

into a highball glass with ice and add orange juice. Serve with stirrer.

RUM DRINKSRUM DRINKS

• DAIQUIRI• 1 jig. Rum• ½ jig. Lemon juice• ½ jig. Simple syrup• 1 pc. Cherry• Procedure: pour ingredients

into a cocktail shaker with ice. Shake well and strain into a pre-chilled champagne glass. Garnish with red cherry.

• ZOMBIE• 2 jig. Dark rum• 1.4 lemon juice• 1 jig. Orange juice• 1 jig. Pineapple juice• ½ jig. Papaya nectar• Procedure: pour all ingredients

(except papaya nectar) into a cocktail shaker with ice. Shake well pour into a Collins glass. Top the drink with papaya nectar and ½ jig. Dark rum.

RUM DRINKSRUM DRINKS

• CUBA LIBRE• 1 jig light rum• 1 bottle coke• 1 pc. Calamansi• Procedure: pour all ingredients

into a high ball glass with ice. Fill it up with coke. Squeeze calamsi into the drink. Drop shell and stir. Serve with stirrer.

• MAI-TAI• 2 jiggers dark rum• 2 jiggers pineapple juice• 1 jig. Orange juice• ¼ jig. Calamansi• ¼ jig. Grenadine syrup• ½ jig. Triple sec.• 1 sliced pineapple• 1 pc. Cherry • Procedure: pour all ingredients

into a double old-fashioned glass with ice. Stir thoroughly garnish with a slice of pineapple and a cherry. Serve with stirrer.

WHISKEY DRINKSWHISKEY DRINKS

• MANHATTAN• 1 ½ jig. Bourbon• ¼ jig. Sweet vermouth• 1 dash Angustura bitters• 1 pc. Cherry• Procedure: pour all

ingredients into a mixing glass with ice. Stir briefly and strain into a pre-chilled martini glass. Garnish with red cherry.

• RUSTY NAIL• 1 jig. Scotch• 1 jig. Drambuie• Procedure: pour

ingredients into an old-fashioned glass with ice. Stir well.

WHISKEY DRINKSWHISKEY DRINKS

• JOHN COLLINS• 1 jig. Bourbon• ½ jig. Lemon juice• ½ jig. Simple syrup• 1 bot. soda water• Sliced orange• 1 pc. Red cherry• Procedure: pour all

ingredients into a Collins glass with ice. Add soda water and stir thoroughly. Garnish with sliced orange and red cherry.

• IRISH COFFEE• 1 jig. Irish whiskey• ½ jig. Syrup• Whipped cream • Coffee• Procedure: pour Irish

whiskey into a sugar rimmed water goblet. Flame whisky until the sugar is crystallized. Add syrup and hot coffee. Stir. Top with whipped cream.

LIQUEUR DRINKSLIQUEUR DRINKS

• GRASSHOPPER• 1 jig. Green c. de menthe• 1 jig. White C. de cacao• ½ jig cream• Procedure: pour

ingredients into a cocktail shaker with ice. Shake well and strain into a pre-chilled champagne glass.

• ANGEL KISS• ½ brown C. de cacao• 1 pc. Red cherry• ½ jig cream• Procedure: pour cream

de cacao into a cordial glass. Pour cream slowly on top of the drink. Garnish with red cherry.

Miscellaneous DrinksMiscellaneous Drinks

• MARGARITA• 1 jig. Tequila• ½ jig. Triple sec.• ½ jig. Lemon juice• 1 slice of lemon• Procedure: pour

ingredients into a cocktail shaker with ice. Shake well and strain into a salt-rimmed margarita glass with crushed ice. Let a slice of lemon float

• BRAVE BULL• 1 jig. Tequila• ½ jig. Kahlua• Procedure: pour

ingredients to old-fashioned glass with ice. Stir.

Non Alcoholic DrinksNon Alcoholic Drinks

• SHIRLEY TEMPLE• ¼ jig. Grenadine syrup• 1 bot. 7-up/sprite• Sliced Orange• Cherry• Procedure: stir

thoroughly. Garnish with sliced of orange and a cherry in a Collins glass.

• ORANGE SQUASH• 3 jig. Orange juice• ½ jig. Syrup• 1 bot. soda• 1 slice orange• 1 pc. Cherry• Procedure: stir well.

Garnish with slice of orange and a cherry. Serve with a straw on a Collins glass.

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