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TM Prepare and Serve Cocktails 200113
TM Prepare and Serve Cocktails 200113
D1.HBS.CL5.06
Trainee Manual
Prepare and serve
cocktails
D1.HBS.CL5.06
Trainee Manual
Project Base
Acknowledgements
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 Australian Aid 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 advise before relying on any fact,
statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE is
not responsible for any injury, loss or damage 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 various stock photography
suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
http://www.sxc.hu/
File name: TM_Prepare_and_serve_cocktails_200113
Table of contents
Unit descriptor................................................................................................................... 3
Glossary ........................................................................................................................... 7
Recommended reading................................................................................................... 69
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Trainee Manual
Prepare and serve cocktails
© ASEAN 2013
Trainee Manual
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Introduction to trainee manual
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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.
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Unit descriptor
Unit descriptor
Prepare and serve cocktails
This unit deals with the skills and knowledge required to Prepare 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
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Unit descriptor
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
2.1 Select and use cocktail glassware and 2.1 24, 25, 26 5
equipment in accordance with enterprise
and industry standards
3.2 Minimise wastage and spillage during 2.1 & 3.1 34, 35 11
service
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Assessment matrix
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Glossary
Glossary
Term Explanation
Angostura bitters An alcoholic bitters made from herbs and spices used in
very small quantities to colour and flavour certain
cocktails
Bar glass Large glass in which cocktails may be mixed using the
stirring method. Also one-half of the Boston shaker
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Glossary
Term Explanation
Tsp. Tea-spoon
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Element 1:
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1.1 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.
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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.
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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 inspection 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.
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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.
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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.
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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.
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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.
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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.
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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.
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.
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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.
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
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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.
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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.
Coasters
Coasters 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.
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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).
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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.
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Layered
Layered 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
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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
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
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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
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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
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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)
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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)
7. Add bitters
9. Stir
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List of shooters
Some venues serve ‘shooters’ and some do not due to responsible service of alcohol
concerns.
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Work Projects
It 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.
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.
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:
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Summary
Promote cocktails to customers
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Element 2:
Prepare cocktails
2.1 Select and use cocktail glassware and
equipment in accordance with enterprise and
industry standards
Introduction
Introduction
The 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.
Glassware
Presentation 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
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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
Websites
Take 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
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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
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
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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.
Websites
To 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.
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.
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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.
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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.
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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.
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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,
stirring 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.
Allow to cool. Refrigerate, cover and store for later use.
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.
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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.
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.
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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’.
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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.
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Work Projects
It 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.
2.1 Provide a video or series of photographs showing you in a work context providing
evidence you have:
2.2. Prepare and submit a detailed recipe sheet for a new cocktail you have invented.
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Summary
Prepare cocktails
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Element 3:
Present cocktails
3.1 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.
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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.
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.
It is useful to seek feedback from customers about their cocktails. This can provide
valuable tips about things that might need changing or improvement.
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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.
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.
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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.
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.
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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
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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.
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Element 3: Present cocktails
Work Projects
It 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.
3.1 You have been asked by management to help train new staff in running the cocktail
bar in the venue where you work.
3.2 Prepare and submit notes and/or photographs or video that could be used to:
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Summary
Present cocktails
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Presentation of written work
2. Style
Students 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 organized. 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.
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.
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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
Host/hostess Host
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Recommended reading
Recommended reading
Ankrah, 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
Periodicals
Bars and Clubs [b&c], Intermedia Group, Glebe, N.S.W., Australia
Signature Cocktails, National Publishing Group, Potts Point, N.S.W., Australia
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Recommended reading
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Trainee evaluation sheet
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Trainee evaluation sheet
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