Club Bar

Stations
Stage Four
Station No:___
2 X Short
Macchiato’s

SHORT MACCHIATO

1. Warm MINIATURE LATTE GLASS

2. Extract 30ml of espresso from one side of

group handle

3. Top with one (1) teaspoon of foam

 4. Service - demitasse saucer, teaspoon behind glass, handle facing right, sugar

Station No:___
1 X Long Black
LONG BLACK

1. Warm CERAMIC CUP

2. Fill cup 2/3 with hot water

3. Extract 60ml of espresso coffee from both

sides of group handle on top of hot water

4. Service – saucer, cup handle facing right,

teaspoon behind the cup, handle facing
right, sugar
Station No:___
1 X Cappuccino
1 X Flat White
CAPPUCCINO

1. Warm CERAMIC CUP

2. Extract 30ml of espresso from one side of group handle

3. Pour textured milk, ensure

2-3cm foam

4. Dust with chocolate powder

5. Service – saucer, cup handle facing right, teaspoon behind

the cup, handle facing right, sugar

FLAT WHITE

1. Warm CERAMIC CUP

 2. Extract 30ml of espresso from one side of group handle

3. Pour textured milk to ensure less than 1cm of foam

4. Service – saucer, cup handle facing right, teaspoon behind the cup, handle facing right, sugar

Station No:___
Strawberry
Bliss
STRAWBERRY BLISS
INGREDIENTS MEASUREMENT
Monin Strawberry Syrup 15ml
Monin Watermelon Syrup 15ml
Fresh Lemon Juice 15ml
Lemonade Top up glass
Ice To fill glass
GLASS Colada
TAKEAWAY Clear cup with domed lid
GARNISH Cherry

METHOD
Collect glass and prepare garnish. Add fresh lemon juice and both syrups to the colada

glass and then fill with ice. Fill halfway with lemonade and stir with bar spoon to combine.
Finish by filling to top with lemonade. Garnish with cherry.

Station No:___
Make LLB
LEMON, LIME AND BITTERS
INGREDIENTS MEASUREMENT

Bitters 3-4 dashes

Lime Juice Cordial 15ml
Lemonade To fill glass
Ice 1 scoop

GLASS Highball
TAKEAWAY Clear cup with domed lid
GARNISH Lemon or lime wheel

METHOD
Collect glass and prepare garnish. Build the ingredients in the highball glass/takeaway cup.

Start with bitters, lime cordial and then fill with ice. Finish by topping up with lemonade

and giving a quick stir. Garnish with a lemon or lime wheel and a straw.
Station No:___
Make a Doppio – then
turn into a Long
Macchiato
DOUBLE ESPRESSO (DOPPIO)

1. Warm LATTE GLASS

2. Extract 60ml of espresso from both sides of group handle

3. Service – saucer, teaspoon behind glass, handle facing
right, sugar

LONG MACCHIATO

1. Warm LATTE GLASS

2. ½ cup of hot water may be added if customer requests

3. Extract 60ml of espresso from both sides of group handle

over water (only if customer has requested this).

4. Top with two (2) teaspoons of foam

Service - saucer, teaspoon behind glass, handle facing rig

Station No:___
1 X Piccolo Latte
1 X Latte
PICCOLO LATTE

1. Warm MINIATURE LATTE GLASS

2. Extract 30ml of espresso from one side of group handle

3. Add textured milk to ensure 1cm of foam

4. Service - demitasse saucer, teaspoon behind glass, handle facing

right, sugar

CAFÉ LATTE

1. Warm LATTE GLASS

2. Extract 30ml of espresso from one side of group handle

3. Pour textured milk to ensure

1cm of foam

4. Service – saucer, teaspoon behind glass, handle facing right, sugar

Station No:___
1 X Virgin Pina
Colada
VIRGIN PINA COLADA
INGREDIENTS MEASUREMENT
Monin Coconut Syrup 20ml
Pineapple Juice 150ml
Pouring Cream 30ml
Ice To fill glass
GLASS Colada
TAKEAWAY Clear cup with domed lid
GARNISH Pineapple Wedge

METHOD
Collect glass and prepare garnish. Add coconut syrup, cream and pineapple juice to a

shaker and fill to the top with ice. Shake hard. Strain into glass and fill with fresh ice to the

top of the glass. Serve immediately to avoid splitting. Garnish with pineapple wedge.
Station No:___
1 X Smoothie
SMOOTHIE
INGREDIENTS MEASUREMENT
Frozen Mixed Berries ½ cup
Milk Use glass and measure to ¾
Monin Strawberry Syrup 30ml
Greek Yoghurt 2 tablespoons

GLASS Milkshake
TAKEAWAY Clear cup with domed lid
GARNISH None

METHOD
Use milkshake glass or takeaway cup to measure the amount of milk you need by filling

the cup to ¾ full. Pour milk into blender. Add frozen berries, syrup and yoghurt to the

blender. Blend until smooth. Pour into milkshake glass.

Station No:___
1 X Frappe
FRAPPE
INGREDIENTS MEASUREMENT
Ice Cream 1 large scoop
Oreo biscuits 2 biscuits
Chocolate topping/syrup 45ml / 2 pumps
Monin White Chocolate Syrup 30ml
Ice 2 scoops
Milk Use glass and measure to ¾
Cream To garnish

GLASS Milkshake
TAKEAWAY Clear cup with domed lid
GARNISH Whipped cream, chocolate
powder and ½ Oreo/Tim Tam

METHOD
Use milkshake glass or clear takeaway cup to measure the milk by filling the cup to ¾ full.

Pour milk into blender. Add both syrups, ice, biscuits and ice cream to the blender. Blend

until smooth. Pour into cup or glass leaving a gap for cream. Garnish with whipped cream,

½ Oreo biscuit and chocolate powder.

Station No:___
1 X Fresh Fruit
Juice
FRESH JUICE
INGREDIENTS MEASUREMENT
Whole apples 2 whole apples
Peeled orange 1 whole peeled orange
Pineapple 4 peeled wedges
Ice 1 scoop

Mise en Place – Wash apples and remove stickers (keep

whole). Peel orange (keep whole). Cut pineapple into wedges.
Only remove skin prior to juicing.
GLASS Milkshake
TAKEAWAY Clear cup with domed lid
GARNISH Pineapple Wedge (dine in only)

METHOD
Ensure fruit is prepared and chilled before service. Juice the pineapple, orange and finally

apple. Add a scoop of ice to a milkshake glass and pour over fresh juice. For take-away

add slightly more ice to cup. Garnish dine in only with pineapple wedge.
Station No:___
Order Taking
Cheat Sheet and
transfer onto docket
Station No:___
1 X Mocha
1 X Ristretto
MOCHA

1. Large LATTE GLASS

2. Extract 30ml of espresso from one side of group handle

3. Place two (2) teaspoons of chocolate powder into coffee

and dissolve the powder by stirring

4. Pour textured milk to ensure 1cm of foam

5. Dust with chocolate powder

6. Service – side plate, cocktail napkin, glass handle facing

right, teaspoon behind cup handle facing right, sugar

RISTRETTO

1. Warm MINIATURE LATTE GLASS

2. Extract 15ml of espresso from one side of the group

handle

3. Service - demitasse saucer, teaspoon behind glass,

handle facing right, sugar
Station No:___

Plate Carrying
Stack and Scrape
Pour Water
Station No:___

Tray Carrying